In spirit of the Chinese New Year, I attended a Chinese Potluck party with a group of NYC food bloggers hosted by Tiger Beer, Jackie of The Diva that Ate NY and Ken of Hungry Rabbit NYC. We were all asked to make our favorite Chinese dish to share with the group for the party and I decided to make my all-time favorite, Kung Pao Chicken. This is a semi-spicy Chinese dish made with soy and rice vinegar marinated chicken, chile sauce, garlic, water chestnuts, green onions, and peanuts, served over white or fried rice. You can adjust the heat by adjusting the amount of chile sauce, and if you prefer a spicier dish just add a little Sriracha and red pepper flakes to give it a kick.
Gold Dusted Cookies
Thanks to Jackie and Ken for a great time and to Tiger Beer for sponsoring a great party full of amazing Chinese food and fellow New York foodies!
Click here to see a slideshow of all the food and the festivities at the party!
Kung Pao Chicken
Kung Pao Chicken
1 lb skinless, boneless chicken breasts, cut in to chunks
1 lb skinless, boneless chicken thighs, cut into chunks
4 tbsp rice wine vinegar
4 tbsp soy sauce
4 tbsp sesame oil
4 tbsp cornstarch, dissolved in equal part water
fresh ground black or white pepper to taste
2 1/2 tbsp hot chile paste
1 tsp dried red pepper flakes (omit if you like less spicy)
1/2 tbsp Sriracha sauce (omit if you like less spicy)
2 tsp white wine vinegar
4 tsp brown sugar
6-8 green onions, sliced
2 tbsp garlic, chopped (approx 2 garlic cloves)
2 (8 oz) cans water chestnuts, diced
2/3 cup dry roasted peanuts garnishes: green onion, peanuts, sesame seeds, red pepper chile flakes
Soy-Chile Sauce & Marinade
Marinade and Soy-Chile Sauce:
Marinade: Combine 2 tbsp wine, 2 tbsp soy sauce, 2 tbsp sesame oil, and 2 tbsp cornstarch/water slurry, a sprinkling of white or black pepper and mix together in a large mixing bowl. Add chicken and cover with plastic wrap and refrigerate for up to 30 minutes.
Soy-Chile Sauce: combine additional 2 tbsp wine, 2 tbsp soy sauce, 2 tbsp sesame oil, and 2 tbsp cornstarch/water slurry in a separate mixing bowl, and add chile paste, vinegar, brown sugar and mix well with a whisk to combine.
Ingredients
Meanwhile, preheat a wok or large saute pan over medium heat. Chop green onions, garlic, water chestnuts and peanuts and mix together with the soy chile sauce marinade. Pour the sauce and vegetables and peanuts into the wok/saute pan and cook approximately 5-7 minutes until sauce becomes aromatic and vegetables are slightly browned. Remove sauce and veggies from the pan and set aside.
Saute chicken and veggies in Soy-Chile sauce
Remove the chicken from the fridge and with a slotted spoon add to the large skillet and saute approximately 8-10 minutes until chicken is browned. Add the sauce and vegetables back to the pan and simmer over medium-low another 5-7 minutes until sauce is thickened. Serve hot over white or fried rice and garnish with sliced green onions, sesame seeds, red pepper flakes (optional) and peanuts.
Bistro-Style Beef Stew with Red Wine, Smoked Paprika and Orange Zest
On a recent excursion to Williams-Sonoma, I discovered some lovely braising bases that piqued my interest. I wanted to make a hearty beef stew and thought the Beef Stew Braising base would be a perfect starter for my masterpiece. This hearty blend of ripe tomatoes, fire-roasted red peppers and premium dark beer has a rich, complex flavor and is a great base for the beef stew with your own additions. I simply added some crispy bacon, sauteed shallots and garlic, chunks of potato, carrots and beef. I then added some additional flavor by stirring in some hearty red wine, a sprinkle of orange zest and smoked paprika, along with some herbes de provence and fresh thyme.
The orange zest gives the stew a hint of bright flavor, and goes well with the smoky paprika, red wine and shallots. I also added a sprinkling of Awake-a-Steak seasoning – a robust blend of gourmet spices and fresh roasted coffee. The result? A rich, hearty, deliciously slow-cooked pot of goodness – perfect for a chilly Winter day. Just let all the ingredients braise in the pot in the oven to release the savory layers of flavor into a thick beefy stew that is sure to warm your toes. Serve the stew in large soup bowls along with crusty French bread to mop up the sauce, complemented by a big glass of red wine (Cotes du Rhone or Cotes de Provence are a perfect match and also used in the stew). Now this is what I call comfort food – Enjoy!
Ingredients
1 – 4 lb boneless beef chuck roast, cut into 1 1/2-2 inch pieces
3 tbsp vegetable oil or olive oil
5-6 slices thick-cut hickory smoked bacon
Kosher salt and fresh ground black pepper
4 large shallots, quartered
3 cloves garlic, finely chopped
6 Yukon Gold potatoes, cut into large chunks
4 large carrots, cut into 1-2 inch chunks
1 8.5 oz jar Williams-Sonoma Beef Stew Braising Base
1 cup red wine (Cotes du Rhone)
1/2 cup water
2 tbsp tomato paste
4-6 strips of orange zest
1 tsp smoked paprika
1/2 tbsp Awake-a-Steak Seasoning (Instant Gourmet)
2 tsp herbes de Provence
1-2 tbsp dried fines herbes (or fresh chopped chervil, tarragon, parsley and chives), for garnish
5-6 springs fresh thyme, for garnish
Preparation
Place a rack in the lower position of the oven and preheat to 350 degrees. Preheat a large saute pan and get a Dutch oven prepared to cook the stew.
Carve the roast into 1 1/2-2 inch chunks, trimming any large, visible pieces of fat. Place the beef chunks in a large baking sheet lined with paper towels and season with salt and pepper.
Peel and cut the potatoes and carrots into 1 1/2 to 2 inch chunks.
Peel and quarter the shallots and chop the garlic cloves. Shave 4-6 strips of orange peel with a peeler, slice into finer strips if desired.
Fry the bacon slices until crisp and drain on paper towels, set aside until cooled. Chop or crumble into 1/2 inch pieces.
In the same saute pan, saute the shallots in 2 tbsp bacon drippings over medium-high heat until they begin to soften, about 1 minute. Add the minced garlic along with some salt and pepper, and saute for 1 minute. With a slotted spoon, removed shallots and garlic and set aside with the bacon.
Add 1 tbsp of oil to the pan and saute the beef in a single layer in batches, being careful not to crowd or overcook, approximately 10 minutes per batch, until beef is browned on all sides. Add additional oil as necessary in between batches. When all beef is sauteed, transfer to a large Dutch oven.
Add the bacon, shallots and garlic, orange zest, herbs and spices to the Dutch oven with the beef.
Add the carrots and potatoes and stir together.
Add the tomato paste, red wine, water and Beef Stew Braising Base to the pot and stir all ingredients together and bring to a simmer.
Cover the pot tightly with aluminum foil and place the lid on top. Transfer to the oven and bake until beef is fork-tender for about 3 hours.
Stir the stew after about an hour, and then again after 2 hours, recovering the pot with the aluminum foil and lid.
Check the stew for desired consistency: if the stew is too thick, add an additional 1/4 cup of water to the last 15 minutes of cooking. If the stew seems too thin, make a slurry of flour and water and whisk into the stew for thickening. Season the finished stew with additional salt and pepper to taste.
Garnish with a sprinkle of fines herbes and sprigs of thyme. Enjoy with a loaf of crusty French bread and a big glass of hearty red wine (Cotes du Rhone). Fantastique!
This lovely braised dish is the perfect remedy for a cold Winter evening, slow cooked and full of goodness. The recipe calls for chicken thighs which are braised in white wine, and chock full of healthy veggies such as fennel, shallots, carrots, garlic and thyme. Add some crunchy fried pancetta to the mix and you’ve got an amazing twist on the classic Coq au Vin recipe, which is normally made with the addition of mushrooms, red wine or brandy. Top off the dish with the savory pan sauce, lemon zest and some fresh parsley and fines herbes and you’ve got yourself a hearty dinner that is sure to please a crowd for a dinner party or just you and your significant other when you’re tucked away from the cold. Serve with a crisp white wine (such as Dry Reisling, which is used in this recipe) and some crusty garlic bread. YUM!
Ingredients
1/4 cup olive oil
8 bone-in, skin-on chicken thighs (about 3 lbs)
Kosher salt and freshly ground pepper
7 oz. pancetta, diced (1 heaping cup)
8 medium shallots, lobes separated and halved
4 medium carrots, cut into 3/4 inch thick slices
1 small bulb fennel, cored, trimmed and cut into 3/4 inch dice
2 large cloves garlic, finely chopped
4 springs fresh flat leaf parsley
4 springs fresh thyme
1-2 bay leaves
2 cups dry fruity wine, Alsatian or German dry Reisling
2 cups chicken broth (low-sodium)
1 cup water mixed with 1 tbsp Knorr’s Chicken Flavor Base
2 tbsp thickening flour
1/4 tsp finely grated lemon zest, for pan sauce
dash of fennel fronds, for pan sauce
dash of chopped thyme, for pan sauce
1 tbsp dried fines herbes (tarragon, chives, parsley, chervil)
1 tbsp chopped fresh flat leaf parsley
Preparation
Preheat oven to 300 degrees F and place rack in bottom third of oven, tall enough to fit a large Dutch oven.
Heat 2 tbsp of the oil in a 7-8 quart Dutch oven over medium high heat. Season the chicken with 1 tsp salt and 1/2 tsp pepper. Arrange the chicken slices skin side down in the pot in a single layer and sear, flipping once until golden brown all over, about 10-13 minutes. Transfer chicken to a plate.
Meanwhile, chop the pancetta into a dice and the vegetables for browning.
Cook the pancetta in the pot until well browned all over, 5 to 8 minutes. Transfer with a slotted spoon to paper towels to drain. Pour off and discard the fat, reserving 1 tablespoon.
Heat remaining 1 tbsp oil in the pot over medium-high heat. Cook the shallots, carrots, and fennel, stirring occasionally, until lightly browned about 7 minutes. Add the garlic and cook, stirring frequently, until its aroma subsides, about 1 to 2 minutes.
Tie the parsley sprigs, thyme, and bay leaves together in a small cheesecloth sachet and add the herb bundle to the pot, along with the wine.
Simmer briskly, scraping the bottom of the pot to loosen the brown bits.
Add the chicken broth to the pot and stir for a few minutes, allowing the herb essence to infuse the broth.
Return the chicken and pancetta to the pot, arranging the chicken in a single layer. Bring to a simmer and cover, transfer to the oven.
Braise the chicken until the meat is fork-tender and just starting to come away from the bone, 30-45 minutes. Transfer the chicken to a serving platter or large dish with a slotted spoon and tent with foil.
Add 2 tablespoons of flour to the sauce in the pot, whisking to dissolve, and bring to a boil over high heat. Reduce sauce to approximately 2 cups about 15 minutes, until thickened.
Stir in the lemon zest and season with salt and pepper. Throw in a few fennel fronds and chopped thyme leaves and stir. Pour the sauce over the chicken and serve sprinkled with the chopped parsley and fines herbes. Serve with a glass of crisp, dry white wine and some crusty garlic bread to mop up the sauce. ENJOY.
Serves 4.
Recipe adapted from Fine Cooking One-Pot Meals, Fall 2011.
Cooking is one of my favorite things to do in the Winter – there’s something comforting about the delightful smells that warm up my apartment on a cold, dreary day.
Pasta Fagioli is an Italian soup made with herbs, beans, pasta, tomatoes, garlic and broth, topped off with some fresh basil, a drizzle of olive oil and grated Parmigiano-Reggiano cheese. And it’s easy to make too – just throw all the ingredients in a large soup pot and cook it slow and low for an hour or so. The end result is a big pot ‘o goodness to warm up your toes.
2 15-ounce cans cannellini beans, drained and rinsed
2 15-ounce cans chickpeas, drained and rinsed
1 pound ditalini pasta (or any short-tube pasta)
Basil leaves, torn for garnish
Freshly grated Parmigiano Reggiano, for garnish
Extra olive oil, for drizzling
Instructions
Coat a large, wide pot with olive oil and add pancetta. Bring to a medium heat and cook the pancetta until it starts to crisp, 4-5 minutes.
Toss in the onion and season with salt and red pepper; cook until the onion is soft and aromatic, 8 to 10 minutes. Add the garlic and cook for 2-3 minutes more.
Add tomatoes and chicken broth, rosemary and thyme sprigs (in cheesecloth sachet), season with salt and black pepper, and bring to a boil; then reduce to simmer and cook for 15 minutes. Remove the herbs sachet and discard.
Add the cannellini beans and chickpeas to the pot and cook for 20 minutes more.
Bring a large pot of salted water to a boil and cook the pasta two-thirds of the way until it is still fairly hard in the center. Drain the pasta, reserving 1 cup of the cooking water.
Add pasta and cooking water to the soup pot with the tomatoes and the beans and continue to cook until the pasta is done, another 3-4 minutes. Season with salt and pepper to taste.
Serve with some torn basil leaves, grated Parmigiano cheese and drizzle with some extra olive oil for garnish.
Notes
Recipe adapted from Anne Burrell, Cook Like a Rock Star
Beef Stroganoff is a dish that always reminds me of home – my mother used to make this on cold winter nights as a special treat for my Dad who is a total ‘meat and potatoes guy’ – obsessed with anything including beef, noodles and gravy. Maybe it’s a German-Polish thing? It must be, because I’m totally obsessed with meat and potatoes too. 🙂
She oftentimes prepared this dish with ground beef for a quick and easy dinner, but I’ve adapted her recipe a bit by using beef sirloin and added some wine, fresh garlic and thyme to make my own savory version. You could also add some tomato paste and dill or substitute Cognac for the red wine.
True comfort food for a chilly night, just like Mom made it.
Boil a large pot of water and cook egg noodles per directions. While water is boiling, heat a heavy skillet over medium-high heat.
Saute onion, mushrooms and garlic until soft in 2 tbsp butter and remove from pan.
Cut steak into strips 2 ½” long and ¾” wide. Melt remaining 2 tbsp butter in pan. Toss steak strips in flour and coat. Brown meat in butter until well browned on both sides. Add salt and pepper, worcestershire, mustard, wine and broth. Simmer on low, stirring occasionally, until meat is tender (about 1 ¼ hours).
Add mushrooms, onion, garlic, thyme and parsley and cook approximately 7 mins, until sauce thickens.
Add sour cream or creme fraiche, stir until smooth and remove from heat.
Serve over hot buttered egg noodles and garnish with more parsley. Enjoy with some crusty bread, a green salad and a glass of red wine.
Notes
To make a casserole: combine beef stroganoff mixture with cooked egg noodles with butter and spoon into a greased casserole dish. Bake 30 minutes at 350 degrees in the oven and then top casserole with crunchy fried onions and bake 10 mins more until onions are crunchy and golden brown.
I can’t remember the first time I tried anything made with truffles, but now and then I find myself lusting after these delicious things – let me tell you why..
Truffles have an intoxicating scent and flavor that is indescribable, and make any dish the most delicious thing you will ever experience in your lifetime. I’m not even a huge mushroom fan, but truffles somehow induce euphoria every time I taste or smell them. Unfortunately truffles are pricey, and usually reserved for a special occasion or night out but I felt the urge to splurge and make this dish on an ordinary night, just because. I used a White Truffle Oilin this recipe, which is really just an olive oil infused with the essence of the truffle flavor. If you have the budget to buy some real truffles, feel free to shave some of these beauties straight into the dish. Or you can also use a Truffle butter which has pieces of truffle in it in place of the olive oil.
The nutty, savory and buttery truffle flavor goes perfect with the trio of parmesan, sharp cheddar and mascarpone cheese, making a luscious creamy sauce for the pasta. The pancetta gives the pasta a nice smoky flavor with less fat than regular bacon, and the garlic and onion give it another layer of awesome flavor. You could also substitute mushrooms or spinach in place of the pancetta to make this a vegetarian dish. Topped off with some golden brown buttery crumbs then baked to perfection, and you’ve got a truly divine, grown up pasta dish that will blow your Mama’s Mac and Cheese away.
Oh, and be prepared to swoon upon first bite.
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In a large saucepan, melt 1 tbsp of butter and saute pancetta over medium-high heat until browned, about 5-7 minutes. Remove pancetta from the pan with a slotted spoon and set aside.
Add onion and saute until soft, about 5 minutes. Add garlic and crushed red pepper and saute for another minute.
Stir in 3 tbsp of butter and let melt, then add flour and stir 1 minute to make a roux (thickener for the cheese sauce). Gradually whisk in 3 1/2 cups of milk and simmer until sauce thickens (stirring often) for 5 minutes, and then remove pan from heat.
Whisk in cheddar, mascarpone and parmesan cheeses until smooth, and add a little more milk if the cheese sauce seems too thick. Sprinkle in a dash of nutmeg, a dash of cayenne and a dash of paprika. Add salt and pepper to taste. Stir and remove from heat.
Crumb Topping
In a medium skillet, melt 4 tbsp of butter over medium-high heat. Add panko breadcrumbs and stir through so that the butter coats all the crumbs, and they turn a light golden brown, about 5 minutes.
Remove from the heat and stir in the fresh or dried parsley, set aside.
Pasta
Preheat oven to 375 degrees. Lightly coat a 13×9 casserole or glass baking dish with cooking spray or butter. Cook pasta according to package directions until al dente for 5-8 minutes. Drain the pasta and shock with cold water.
Place pasta into the casserole dish and coat with the truffle oil.
Toss in the cooked pancetta…(mmmm!)
Pour in the cheese sauce…(dreamy!)
Sprinkle the breadcrumbs on top of the pasta and bake for 20 minutes or until the top is golden brown.
Let cool for a few minutes, and dig in! (you’ll never be the same).
Crazy Good :: Truffled 3-Cheese Pasta w/ Pancetta & Garlic
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 8
This is a luscious cheesy pasta dish made with three cheeses, crispy pancetta and truffle oil. Perfect comfort food for a Winter day. And oh so delicious.
Ingredients
1 stick of butter
6 slices of pancetta, chopped
1 c. of onion, chopped fine
1 tsp dried crushed red pepper
1 clove garlic, chopped fine
1/4 c. all-purpose flour
3 1/2 c. whole milk
2 1/2 c grated sharp cheddar cheese
1 c. grated parmesan cheese
1 8-8.8 oz container mascarpone cheese
Dash of nutmeg
Dash of cayenne
Dash of sweet paprika
Kosher Salt
Fresh ground black pepper
1 1/2 c. japanese panko breadcrumbs
1/2 c. chopped fresh Italian parsley (or 1 tbsp dried)
4 tbsp white truffle oil
1 lb. tube pasta (macaroni, penne, rigatoni, or your choice)
Instructions
Make the Cheese Sauce:
In a large saucepan, melt 1 tbsp of butter and saute pancetta over medium-high heat until browned, about 5-7 minutes. Remove pancetta from the pan with a slotted spoon and set aside.
Add onion and saute until soft, about 5 minutes. Add garlic and crushed red pepper and saute for another minute.
Stir in 3 tbsp of butter and let melt, then add flour and stir 1 minute to make a roux (thickener for the cheese sauce). Gradually whisk in 3 1/2 cups of milk and simmer until sauce thickens (stirring often) for 5 minutes, and then remove pan from heat.
Whisk in cheddar, mascarpone and parmesan cheeses until smooth, and add a little more milk if the cheese sauce seems too thick. Sprinkle in a dash of nutmeg, a dash of cayenne and a dash of paprika. Add salt and pepper to taste. Stir and remove from heat.
Make the Crumb Topping:
In a medium skillet, melt 4 tbsp of butter over medium-high heat. Add panko breadcrumbs and stir through so that the butter coats all the crumbs, and they turn a light golden brown, about 5 minutes.
Remove from the heat and stir in the fresh or dried parsley, set aside.
Make the Truffled Pasta:
Preheat oven to 375 degrees. Lightly coat a 13x9 casserole or glass baking dish with cooking spray or butter. Cook pasta according to package directions until al dente for 5-8 minutes. Drain the pasta and shock with cold water.
Place pasta into the casserole dish and coat with the truffle oil.
Toss in the cooked pancetta...(mmmm!)
Pour in the cheese sauce...(dreamy!)
Sprinkle the breadcrumbs on top of the pasta and bake for 20 minutes or until the top is golden brown.
Let cool for a few minutes, and dig in! (you'll never be the same).
Notes
You can also use any pasta you like, but make sure to use something with ridges or curls to catch all the creamy cheesy sauce.
Substitute a veggie for the pancetta such as spinach or mushrooms to make this a vegetarian dish.
Recipe adapted from Bon Appetit Pasta Favorites, 2010.
Fall is finally here – the time of year when sweaters and jeans come out of the closet. Cooler mornings and evenings are a nice break from the Summer heat. And most of all, my craving for some homey comfort food is on the rise! When I think of classic comfort foods, Meatloaf is one of those meals that comes to mind. It reminds me of when I was a kid, when my Mom used to make it for dinner on a chilly night.
To spice things up a little bit, this recipe has a delicious smoky Chipotle glaze, with shallots and garlic, giving it a nice kick and a unique flavor. It goes great with a side of mashed potatoes and buttery corn or some roasted baby potatoes and root vegetables. You can make the glaze ahead of time, and even make a little extra to use as a barbeque glaze on chicken, beef or pork dishes. You might even want to experiment with a mixture of ground veal, pork and beef to give it more flavor – but this recipe works with ground beef because the Chipotle sauce gives it such a great flavor. Great with a dash of hot sauce too if you like it spicier!
Ingredients
Glaze:
¼ c Chipotle Sauce (Tavern on the Green)
1 tbsp Dijon mustard
1 tsp ketchup
2 tbsp light brown sugar
Meatloaf:
2 lbs ground beef
3 shallots, finely chopped
1 tbsp garlic, finely chopped
2 tbsp butter
2 large eggs, whisked
1 tsp ketchup
2 tsp Worcestershire sauce
1 c breadcrumbs or ground whole wheat cereal (Chex or Fiber One)
1 1/2 tsp Paula Deen House seasoning (salt, pepper, onion, garlic powder)
Preparation
Preheat oven to 350 degrees. Preheat a small sauté pan over medium heat.
In a small bowl, mix together glaze ingredients and set aside.
Chop shallots and garlic. Melt 2 tbsp butter in sauté pan. Cook shallots for about 5 minutes until lightly golden brown and soft. Lower sauté pan heat to low, add chopped garlic and cook for another 2 minutes.
In a large mixing bowl, combine ground beef, eggs, ketchup, Worcestershire sauce, breadcrumbs (or cereal), Paula Deen House seasoning; add onions and garlic. Mix well and place mixture in a baking pan coated with cooking spray, forming a loaf. (You can also place the mixture in a loaf pan if you want a perfect rectangular shaped meatloaf).
Brush glaze over meatloaf and cook for 30 minutes. Remove from the oven and brush additional glaze over meatloaf; cook another 30 minutes. Remove from oven and let meatloaf rest for 5 minutes. Slice and serve. Add additional glaze on top before serving if desired.
Summer is finally on it’s way and along with the warm weather and sunshine comes grilling season! For Memorial Day, me and my guy went to Brighton Beach and soaked up the sun, sand and waves on a gorgeous, relaxing day. We hit the fresh fish, fruit and vegetable markets to pick up some gorgeous iced shrimp and some fresh ground chicken, pineapples, onion, cilantro and broccoli slaw and headed home to Manhattan to stoke up the fires and make some awesome BBQ rooftop-style.
Rooftop BBQ
Aiming to keep it light, we decided to whip up my infamous Chicken Burgers with my secret recipe made with Dale’s Steak Seasoning (a delicious find I discovered when living in Atlanta and great on anything grilled!) made with soy sauce, garlic, paprika and ginger mixed with some other spices mixed into the ground chicken (garlic, cilantro, salt, pepper and smoked paprika). We also made our signature Teriyaki Shrimp and Pineapple Kabobs marinated in Tavern on the Green‘s tasty Golden Ginger Teriyaki Sauce with ingredients of soy sauce, lemon, red wine vinegar, ginger, honey, and spices with pineapple juice and let them marinade for up to an hour. For grilling, we smoked them up over some Mesquite flavored coals to give the Chicken and Shrimp a delicious charred, smoky flavor. To top it off, we enjoyed a bottle of Sauvignon Blanc and some Broccoli Slaw and enjoyed our rooftop dinner watching the stars on a lovely, breezy summer night overlooking the East side of Manhattan. Happy Summer on it’s way!
Chicken Burgers
Tasty Chicken Burgers
1 lb ground chicken (breast meat)
1 lb ground chicken (thigh meat)
1/2 tbsp garlic powder or 1 tbsp fresh chopped garlic
1 tbsp smoked paprika
1 tbsp Dale’s Seasoning (can substitute soy sauce)
1 tbsp Paula Deen House Seasoning (can substitute garlic salt and pepper mix) 1/2 tsp red pepper flakes
1/2 cup Japanese Panko bread crumbs
1/2 large red bell pepper, diced
2-3 tbsp fresh cilantro, chopped
fresh ground and pepper to taste
4 cheese slices, Muenster or Monterey Jack
Mix all ingredients except the cheese together with the ground chicken and mix thoroughly with your fingers in a claw motion until mixed well. Place burgers in a baking dish and cover, let marinade in refrigerator for up to 1 hour. Preheat grill with Mesquite Charcoal. Form meat mixture into 10-12 patties and grill over med-high heat for 5-6 mins each side until no longer pink. Melt cheese slices over burgers last 5 mins of grilling, covering grill to melt cheese. Serve with broccoli slaw and garlic dill pickles.
Serves 4.
Fresh Shrimp from the Market
Teriyaki Shrimp Kabobs
1.5 lb fresh Shrimp, peeled and deveined
1 can pineapple chunks, or 1.5 cups fresh pineapple chunks
1/2 large red onion, cut into large chunks
Tavern on the Green Golden Ginger Teriyaki Sauce
1/2 cup Pineapple juice
In a large resealable plastic bag or plastic bowl, combine shrimp with Teriyaki Sesame Marinade and Pineapple juice; cover or seal and let marinate in the refrigerator for up to 2 hours.
Drain and discard marinade. On 8 metal or soaked bamboo skewers, alternately thread shrimp, pineapple and onion. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill kabobs, covered, over medium heat for 2-3 minutes on each side or until shrimp turn pink.
2 bags (3-ounce) Ramen Noodle Soup in Oriental
3/4 stick butter
1/4 cup slivered almonds
2 bags (12-ounce) bags broccoli cole slaw (in the bagged salad section of the grocery store)
1/4 cup sunflower seeds Chopped green onions, for garnish
3/4 cup canola oil 1/4 cup brown or white sugar
1/4 cup apple cider vinegar 1 ramen noodle seasoning packet
Directions
Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.
I recently was fortunate enough to meet Lou Bivona, Managing Partner of Tavern Direct and Founding Member of National Center for Missing & Exploited Children/NY and sample some of his gourmet products to cook with. Tavern Direct has a fantastic line of flavorful, gourmet marinades, dipping and finishing sauces, 14-16 year barrel-aged balsamic vinegars infused with real fruit and herb oils all made with premium, all-natural ingredients bottled under the Tavern on the Green name. The best of all about this wonderful cooking line is that a portion of all their proceeds goes to the National Center for Missing and Exploited Children (NCMEC), a charity committed to help millions of children through the sales of their products.
Their product lineup includes Oils, Herbs ‘n More featuring Garlic with Rosemary Oil, Chili Pepper with Garlic Oil and Pepper with Lemon Oil. Their Marinade, Dipping and Finishing Sauce line includes Central Park Signature, Wasabi Wonder, Smokin’ Chipolte and Asian Lemon. The Marinade trio features Chandelier Chardonnay and Fire Grilled Garlic, Old Vine Cabernet and Fire Grilled Garlic and Toscana Garlic Parmesan. The Balsamic Vinegar line is premium and gorgeously flavored with options such as Citrus on the Green (infused with Orange, tangerine and lime), Blackberry and Ginger, Autumn Fig with Vanilla, and Summer Strawberry. Last but not least, they have a robust 1870 Steak Sauce as well as a sesame Golden Ginger Teriyaki Sauce, perfect for marinating steak, chicken and fish for stir-fries and grilling.
With so many gorgeous sauces and marinades to choose from, I had a hard time choosing which one to cook with first. I chose the Garlic with Rosemary Oil in their Oil, Herbs n’ More collection to make a fantastic, delicious meal of Pan Seared Pork Chops, Roasted Zucchini with Garlic and Parmesan and Pecan Brown Basmati Rice with Garlic. With all the wonderful oils and vinegars and marinades in this line, I’ll be cooking up a storm and planning food and wine pairings and special recipes, and aim to share all my creations and cooking experiences with you throughout the year. Stay tuned for more!
For more great recipes and info about Tavern Direct, visit www.taverndirect.com.
To make a donation to NCMEC , visit their secure website.
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Pan-Seared Pork Chops with Garlic and Rosemary
Serves 4
Total Prep time: 30 mins
Total Cook time: 1 hr
Cooking skill: Intermediate
Ingredients
4 large boneless pork chops (about 1 ½ inches thick)
Tavern Direct Garlic with Rosemary Oil
4 Garlic cloves, sliced
Sea salt
Fresh ground pepper
Fresh or dried rosemary leaves
Preparation
Preheat the oven to 275 degrees and adjust the oven rack to middle position.
Marinade pork chops in the Garlic with Rosemary Oil in a plastic freezer bag or baking dish and place in the refrigerator for up 30 minutes to 1 hour.
Once chops are done marinating, cut 2 slits about 2 inches apart into each chop, using a sharp knife. Insert sliced garlic cloves into slits and sprinkle entire surface of each chop with 1 tsp of salt. Place them in a roasting pan or baking sheet and let stand room temperature for about 15 minutes.
Sprinkle chops with freshly ground pepper and rosemary and transfer baking sheet or roasting pan to oven. Cook until meat thermometer inserted into the center of the chops registers 120-125 degrees (approximately 30-45 mins).
Heat 1 tablespoon of the Garlic with Rosemary oil in a 12 inch heavy-bottomed skillet over high heat until smoking. Place 2 chops in skillet and sear until well browned and crusty, 1 ½-3 minutes, lifting once halfway to redistribute the fat underneath each chop. (reduce heat if browned bits in pan bottom start to burn). Using tongs, turn chops and cook until well browned on second side, another 2-3 minutes. Transfer chops to a plate and repeat with remaining 2 chops, adding extra tablespoon oil if pan is dry.
Reduce heat to medium. Use tongs to stand 2 pork chops on their sides. Holding chops together with tongs, return to skillet and sear sides of chops until browned and meat thermometer in center of chops registers 140-145 degrees, about 1 ½ minutes. Repeat with remaining 2 chops. Let chops rest, loosely tented with foil, for 10 minutes until ready to serve. Sprinkle with some extra Rosemary if desired to garnish.
Pair the Pan-seared chops with Roasted Zucchini with Garlic & Parmesan and Pecan Brown Basmati Rice (recipes follow) and a light, crisp Chardonnay to top off the meal. Delicious!
Roasted Zucchini with Garlic and Parmesan
Serves 4
Total Prep time: 15 mins
Total Cook time: 30-45 mins
Cooking skill: Easy
Ingredients
4 medium zucchini
Tavern Direct Garlic with Rosemary Oil
Sea salt
Fresh ground pepper
½ cup shredded Parmesan cheese
Fresh or dried rosemary leaves
Preparation
Wash zucchini and cut in half length wise, chopping off ends, and cut in half again. Arrange zucchini in a glass baking pan and drizzle the Garlic with Rosemary oil over the zucchini. Sprinkle with sea salt and freshly ground pepper and top the zucchini with the shredded Parmesan cheese and fresh or dried rosemary. Bake at 350 degrees for 30-45 mins until cheese is bubbly and slightly browned.
Pecan Brown Basmati Rice with Garlic
Serves 4
Total Prep time: 15 mins
Total Cook time: 1 hour
Cooking skill: Easy
Ingredients
1 cup long-grain brown rice
1-2 tablespoons Tavern Direct Garlic with Rosemary Oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 cup coarsely chopped pecans
¼ cup green onion, sliced thin (for garnish, optional)
Salt and fresh ground pepper to taste
Preparation
Prepare brown rice in medium saucepan, following package instructions.
About 15 minutes before the rice is done, heat 1-2 tbsp of Garlic with Rosemary oil in a heavy skillet over medium-low heat. Add the onion and sauté, stirring frequently, until the onion is softened and begins to yellow, about 10 minutes.
Stir in the garlic and pecans; sauté over medium heat, stirring constantly, until the garlic is tender and pecans are browned slightly, about 5 minutes.
Remove rice from heat and let stand, covered, for 5 minutes. Spoon brown rice into a bowl; spoon the onions, garlic and pecans on top and toss lightly to combine. Sprinkle with salt and pepper to taste. Garnish with some chopped green onion if desired.
**This was not a paid endorsement for Tavern Direct, NCMEC or Tavern on the Green. All recipes and opinions expressed are my own.
Aphrodisiac Recipes To Spice Up Your Valentine’s Day
“Aphrodisiac: any of various forms of stimulation thought to arouse sexual excitement. Aphrodisiacs may be classified in two principal groups: (1) psycho-physiological (visual, tactile, olfactory, aural) and (2) internal (stemming from food, alcoholic drinks, drugs, love potions, medical preparations)”.
We’ve all heard that there are certain foods that have aphrodisiac powers, but which ones and what effect do they have on romance? There are several foods that increase passion and the mood for love – almonds, arugula, asparagus, avocado, bananas, basil, chilies, chocolate, coffee, figs, garlic, ginger, honey, nutmeg, oysters, pinenuts, raspberries, strawberries, black truffles, vanilla and wine, just to name a few.
Truffles are said to stimulate and sensitize the skin for touch. Vanilla’s scent and flavor is known to increase lust. Chilies increase blood flow and sex drive. The chemicals in chocolate trigger neurochemicals in the brain that increases passion. Red wine relaxes and stimulates the senses.
For Valentine’s Day, I rounded up a few recipes featuring some of these love-ly passion-inspiring foods, guaranteed to spice up your night and make it one to remember!
Broiled Oysters with Fresh Herbs, Garlic and Cheese
Ingredients:
24 fresh oysters
¾ cup of breadcrumbs
2 cloves garlic, chopped
1 teaspoon of Dijon mustard
1 teaspoon of olive oil
½ teaspoon of fresh thyme, chopped
½ teaspoon of fresh basil, chopped
¼ teaspoon of fresh marjoram, chopped
Zest of one lemon
2 tablespoons of grated Parmesan cheese
Directions:
Shuck the oysters and set aside on the half shell. Discard the remaining shells. In a bowl, mix the breadcrumbs, garlic, mustard, olive oil, thyme, basil, marjoram, lemon zest and Parmesan. Top each oyster with about 1 teaspoon of the breadcrumb mixture and place the oysters on a baking sheet. Cook under high broiler (grill) for about 6 minutes or until the oysters are crispy and golden brown. Serve hot, with a wedge of lemon and your favorite hot pepper sauce on the side. Pop open a bottle of your best bubbly and indulge with your honey.
2 c. of chicken juice (gravy)
2 + 2/3 c. of milk cream
1 oz. of fresh truffle
2 lbs. of fresh bread
2/3 c. of truffle juice
1/3 c. of milk
2/3 c. of egg whites
Salt, white pepper
Preparation:
Reduce the chicken juice to half.
Add the milk, milk cream and reduce again.
Add the truffle juice and reduce until you get a nice texture.
Check on seasoning and put aside for the moment.
Preparation of the bread toasts:
Whisk 2/3 c. of cream, season with salt and pepper.
Cut the bread into 1 inch thick slices and cut them into circles (2 inch diameters)
Toast both sides of the bread pieces, dig one side on the piece and pour the wiped cream into it, bake it “au gratin”
under the broiler for a few minutes until lightly browned around the edges.
2 lbs. chicken, cut up — (2 to 2 1/2)
3 Tbsp. vegetable oil
2 cups chicken stock
1/2 cup unsweetened cocoa
1 Tbsp. vegetable oil — (1 to 2)
1/4 tsp. cloves
1/2 tsp. cinnamon
3/4 tsp. anise seed
1/2 cup almonds, chopped
1/2 cup peanuts, chopped
1 Tbsp. sugar
1 tsp salt
3 tomatoes, chopped
2 medium onions, chopped
1/2 tsp. fresh pepper
2 tsp. hot crushed red peppers
1/8 tsp. cayenne (or to taste)
Sesame seeds
Brown chicken in a medium skillet in hot oil. Remove to a large (13x9x2) cake pan or baking dish. Pour oil from skillet and add the stock. Simmer 5 minutes. Mix cocoa with vegetable oil to form a paste. Add cloves, cinnamon, anise seed, and blend. Stir spice mixture into simmering stock and simmer 5 minutes more, stirring occasionally. Pour mixture over the chicken parts. Cover and bake in preheated 350-degree oven until chicken is tender (around 1 to 1 1/2 hours). Serve sprinkled with sesame seeds over a bed of rice.
Spicy Scallops with Capellini
Ingredients:
1 pound sea scallops, quartered if large
6 tablespoons extra-virgin olive oil
1/4 cup dry white wine
2 tablespoons coarsely chopped flat-leaf parsley
1 tablespoon minced garlic
1 small dried chipotle chile with seeds, stemmed and chopped
Fine sea salt
1/2 pound capellini
Directions:
Preheat the oven to 400°. In a large shallow glass or ceramic baking dish, toss the scallops with the oil, wine, parsley, garlic and chipotle. Season with salt and bake for about 15 minutes, or until the oil is sizzling and the scallops are firm.
Meanwhile, in a large pot of boiling salted water, cook the capellini until just al dente, about 3 minutes. Drain; transfer to a serving bowl. Add the scallops and their juices, toss well and serve immediately.
Olive oil or lard
5 lbs beef short ribs
Salt and Pepper
1 large onion, chopped
1 large red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
2 cloves of garlic, minced
2 Tbsp brown sugar
1 tsp chili powder
1/2 tsp oregano
1 tsp cumin
2 cups strong coffee
1.5 cups chopped tomatoes, with juice (or one 28 oz can)
1 Tbsp tomato paste
1 cup unsweetened chocolate (70% or higher cacao)
Cilantro, chopped (for garnish)
Preparation:
Rinse short ribs under cold water and pat dry, season liberally with salt and pepper. Heat the olive oil in a cast iron pan or Dutch oven over medium high heat.
Place a few of the short ribs in the pan, being careful not to crowd them. Brown the short ribs well on all sides until they have a nice seared brown color. Transfer the meat to a plate and continue to cook the rest of the ribs. When done, remove all of the meat to the plate.
Reduce the heat to medium. If you used a cast iron pan for the browning, heat more oil in a large oven safe covered casserole dish. If you’re using a Dutch oven, just keep on cooking.
Add the onions and peppers and cook until the onions are translucent, approximately 5-10 minutes. Next mix in the garlic and cook for another minute. Stir in the brown sugar and spices and cook for 5 minutes longer. Add the coffee, chopped tomatoes, and tomato paste and bring the whole mixture to a boil.
Return the short ribs to the pot and cover. Braise in the oven for 1.5 to 2 hours. Mix in the chocolate until melted. Season ribs with salt and pepper, and garnish with fresh parsley. Serve over rice, mashed potatoes, pasta or polenta. Indulge in a nice hearty red such as a Cabernet or Zinfandel or Shiraz which goes great with the chocolate and spicy flavors in this dish.
Arugula and Avocado Salad With Shaved Parmesan and Toasted Pine Nuts
Ingredients:
2 bunches arugula, washed and dried ( about 6 cups)
1 avocados, peeled and sliced
Shaved parmigiano-reggiano cheese, to taste
Lemon Dressing
2 tablespoons fresh lemon juice
1 medium garlic cloves, finely minced
4 -5 tablespoons olive oil
salt and pepper
Directions
To make the dressing, in a small bowl, combine the lemon juice and garlic. Slowly whisk in olive oil until the mixture is creamy. Season with salt and pepper.
Place arugula in a serving bowl and add dressing to taste. Mix well. Top with avocado slices, drizzle a bit more dressing over them and season with a pinch of salt. Using a vegetable peeler, shave slivers of Parmesan over the top.
Top off the salad with some toasted pine nuts for an extra crunch (and spice to your Valentine’s Day!)
¼ cup (½ stick) butter
1 cup brown sugar
½ teaspoon cinnamon
¼ cup banana liqueur
4 bananas, cut in half lengthwise, then halved
¼ cup dark rum
4 scoops vanilla ice cream
Instructions
Combine the butter, sugar, and cinnamon in a flambé pan or skillet. Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves. Stir in the banana liqueur, then place the bananas in the pan. When the banana sections soften and begin to brown, carefully add the rum. Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum. When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream. Generously spoon warm sauce over the top of the ice cream and serve immediately. Prepare to swoon almost immediately.
12 oz of dark crispy chocolate
5-6 dessert spoons of pure honey
3 cups of fresh cream
Instructions
Mix together dark chocolate (should be crushed into pieces), 5 dessert spoons honey and ¾ cup of fresh cream. The ingredients
should be mixed over luke warm water. This mixture will need to be stirred constantly, till the dark chocolate stats to melt and combines itself with the honey and cream.
Once all three ingredients have blended into one another, keep it aside for it to cool.
While the chocolate mixture is kept aside to cool, start whipping the remaining cream (2 ¼ cups) but not very firm.
Once the cream is whipped and the chocolate mixture is cool, gradually and slowly fold the cream into it. Blend this mixture well.
Take a special serving dish and carefully pour the whole mixture into it and keep it to set in the refrigerator.
The chocolate honey mousse can also be poured into separate individual bowls as it does make a lavish amount.
If the mousse is poured into one whole serving dish, the chocolate honey mouse might take about 3 to 4 hours for it to set well.
Chocolate honey mousse can be served with creamy vanilla ice cream. Garnish with crushed nuts as a topping.
White Chocolate Raspberry Tart
Ingredients:
1 ¼ cup of walnuts, finely chopped
¾ cup of unsalted butter, softened
3 tablespoons of sugar
1 ½ cup of flour
1 teaspoon of freshly-grated orange zest
1 large egg, lightly beaten
3 cups of fresh raspberries
12 oz of white chocolate, chopped
½ cup of heavy cream, warmed
½ cup of whipped cream, to garnish
Directions:
In a bowl with an electric mixer, blend walnuts, ¾ of the butter, sugar, flour, orange zest and egg until thoroughly combined, and press into an 11-inch tart pan with removable bottom.
Freeze the shell for 15 minutes. While the shell is freezing, preheat your oven to 375°F. Bake the shell in middle of your oven for 25-30 minutes, or until golden brown. Allow the shell to cool on a rack.
Remove the side of pan and transfer the shell to a plate. Fill shell with 2 ½ cups of raspberries.
In a large metal bowl set over a saucepan of barely simmering water, melt the white chocolate. Remove the bowl from the heat and whisk in the cream and the remaining butter, whisking until smooth. Spread the white chocolate mixture over the raspberries, smoothing top and chill, covered, for 3 hours or overnight.
Garnish the tart with whipped cream and remaining ½ cup of raspberries. Serve at room temperature.
