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
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
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
Heat a 10-inch sauté pan or a grill over high heat, cook shrimp for 6 minutes.
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.
To help home cooks unleash the limitless power of the pork chop, America’s pork producers have enlisted a pro who knows a thing or two about chops. Because this worldly chef is known for blending diverse inspirations from around the globe and the pork chop is one of his favorite go-to meats to cook, the Pork Board asked Chef Madison Cowan to create some fresh global-inspired pork recipes and talk about them with a live demo for a national satellite media tour that was broadcasted on television and radio stations around the country last week (see video clip below to get a behind the scenes glimpse of the live interview).
Chef's Pork Creations
The three most popular types of pork are bone-in rib chops, top loin chops, and blade chops but not all consumers are aware of all the great choices they have when it comes to cooking with pork. To educate and inspire home cooks, the Pork board asked Chef Madison to create some fresh and global inspired recipes with new ways to cook pork chops other than the basic frying and baking techniques.
Chef Madison & Kristen Hess
During the taping, Chef Madison demos his amazing pork recipes, talks about his London, Detroit and Jamaican heritage, his step-mother’s influence on his cooking and his passion and love for food, family and his culinary career. His pork dishes were absolutely gorgeous and tantalizing and colorful!
Amazing Pork Chop Creations
The three main recipes that Chef Madison made on set were Grilled Pork Chops with Manchego Cheese, Chorizo and Date stuffing, Chinese 5-Spice and Maple-Glazed Pork Loin Chops and Moroccan-Inspired Country Style Rib Ragu with Couscous Cakes. (See full recipes below).
Chef Madison Cowan
We had the opportunity to sit down and chat with Chef for an intimate talk about his background and cooking philosophy and he told us about his first cook book “Soul Voyage” which chronicles his philosophy of cooking from the heart as well as his favourite soul food recipes. Chef Madison is truly a talented individual and everything he does is from the heart. He is a true inspiration to me and hopefully all home cooks out there by his pure passion and dedication to his craft.
Check out the video above of Chef Madison Cowan on set taping the live satellite media tour as he discusses the recipes he is making, his inspiration and background for his cooking and culinary career. (Note: the taping is one sided so you’ll only hear the Chef’s answers to the live interview questions he is being asked by the media!)
And to top off all the great photos and videos from the event, Chef Madison has shared his three Pork recipes he made on the tour, which are included for you below. Enjoy!
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Moroccan-Inspired Country-Style Rib Ragu with Couscous Cakes
Moroccan-Inspired Country-Style Rib Ragu with Couscous Cakes (photo credit: National Pork Board)
For this pork and beans dish, I’m inspired by the Berber classic from North Africa, named for the earthenware pot traditionally used for simmering lamb or chicken stew. Tagine also refers to the stew itself. Here Moroccan spicing brings out the best in boneless blade chops, which are from the loin nearest the shoulder. These thick chops are well marbled, full-flavored, and often called “Boneless Pork Loin Country-Style Ribs.”
2 large leeks, white and pale green parts, thinly sliced and washed well
2 large carrots, sliced
1 cinnamon stick
2 (3-inch) sprigs of fresh thyme
1/2 teaspoon crushed hot red chile flakes
2 bay leaves
6 garlic cloves, sliced
1 (28-ounce) can chopped tomatoes with their juices
1 cup canned low-sodium chicken broth or homemade stock
1 tablespoon tomato paste
1 (15.5-ounce) can chickpeas (garbanzo beans), drained and rinsed
1/4 cup coarsely chopped fresh cilantro
2 tablespoons coarsely chopped fresh mint
Couscous Cakes
1 1/2 cup chicken stock or broth
1 cup couscous
1/4 cup sliced almonds
1/4 cup dried currants
2 tablespoons coarsely chopped chives
Zest of 1 lemon
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 large egg yolks, beaten
3 tablespoons olive oil
For the pork chops: Put pork cubes in a large bowl and toss with oil. Mix paprika, coriander, turmeric, salt, pepper, ginger, and cumin, Sprinkle half of the spice mixture over pork and toss well. Cover and refrigerate for at least 1 and up to 3 hours. Reserve remaining spice mixture.
To make the tagine: Heat oil in a large nonstick skillet over medium-high heat. .In batches, add pork and cook, turning occasionally, until browned on all sides, about 4 minutes. Transfer pork to a plate.
Add more oil to the skillet if needed. Add leeks, carrots, cinnamon, thyme, chili flakes and bay leaves to the skillet and sauté together about 4 minutes, adding more by the tablespoon, if needed. Stir in the garlic and cook until fragrant, about 1 minute. Stir in remaining spices and cook for 15 seconds. Stir in tomatoes with their juices, broth, and tomato paste and bring to boil, stirring occasionally. Transfer to a large sauce pan. Return to a simmer and cook, stirring occasionally, until juices thicken and vegetables are just tender, about 20 minutes.
Stir in chickpeas. Bury the pork in the sauce and cover. Simmer until the pork is just tender, about 10 minutes.
Meanwhile, make the couscous cakes: Bring the stock to a boil in a medium saucepan over high heat. Add the couscous, almonds, currants, chives, lemon zest, salt, and pepper and stir well. Remove from heat and cover tightly for 10 minutes. Transfer to a medium bowl. Fluff couscous with a fork. Stir in yolks. Press couscous mixture into six 3-inch-wide cakes. Transfer to a plate and let stand 5 minutes.
Heat olive oil in a nonstick skillet over medium-high heat. Fry cakes, turning once, until golden, about 3 minutes per side. Transfer to paper towels to drain.
Remove bay leaves and thyme sprigs and transfer tagine to a serving dish. Sprinkle cilantro and mint on top and serve hot, with couscous cakes.
Makes 6 servings.
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Grilled Pork Chops with Chorizo, Dates and Manchego Stuffing
Grilled Pork Chops with Chorizo, Dates and Manchego Stuffing (photo credit: National Pork Board)
In the U.S., stuffed pork chops usually have a breadcrumb filling. This Spanish treatment calls for a unique and flavorful stuffing of spicy chorizo, sweet dates, and Manchego cheese, a sharp cheese from the La Mancha region of Spain. Alternatively use local, affordable cheddar if Manchego is unavailable.
6 double-thick bone-in rib chops, about 12 ounces each
2 cups apple cider vinegar
1 cup packed light brown sugar
½ cup sea salt
1 tablespoon dry mustard
1 tablespoon black peppercorns
½ gallon iced water
Chorizo Stuffing
2 tablespoons unsalted butter
1 pound smoked Spanish chorizo, diced
2 medium celery, finely chopped
1/3 cup pitted and finely chopped dates
2 tablespoons finely chopped shallot
1 tablespoon minced fresh parsley
2 teaspoons minced fresh sage
1/2 teaspoon smoked paprika
1 cup (4 ounces) shredded Manchego or sharp Cheddar cheese
Sea salt and freshly ground black pepper to taste
To brine pork chops: Bring vinegar, brown sugar, salt, mustard, and peppercorns to a simmer over medium heat, stirring to dissolve salt. Do not inhale fumes. Transfer to large, deep food-safe container. Let cool until tepid. Stir in iced water. Submerge chops in brine. Refrigerate for 3 hours, no longer.
To make stuffing: Melt butter in a large skillet over medium heat. Add chorizo and cook, stirring occasionally, until lightly browned, about 5 minutes. Add celery, dates, and shallot, and cook, stirring often, until celery is tender, about 5 minutes. Stir in parsley, sage, and paprika. Transfer to a bowl and let cool completely. Stir in cheese and season with salt and pepper.
Remove chops from brine, rinse under cold water, and blot dry with paper towels. Cut a horizontal pocket in each chop to the bone using a sharp knife. Spoon equal amounts of stuffing into each chop, and close each opening shut with wooden toothpicks. Do not overstuff the chops; you may not use all of the filling.
Prepare a medium fire in an outdoor grill. (For a gas grill, preheat to about 400ºF. For a charcoal grill, let the coals burn until covered with white ash and you can hold your hand about an inch above the cooking grate for 3 seconds.) Brush cooking grates clean. Grill pork, with the lid closed as much as possible, turning occasionally, until an instant-read thermometer inserted horizontally into the center of a chop reads 145ºF, about 15 minutes. Remove from the grill and let stand for 3 to 5 minutes.
Remove toothpicks and serve.
Makes 6 servings.
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Chinese Five-Spice-and-Maple-Glazed Pork Loin Chops
Chinese Five-Spice-and-Maple Glazed Pork Loin Chops (photo credit: National Pork Board)
For this dish I marinate lean and versatile boneless top loin pork chops (also known as “America’s Cut”) in five-spice and finish it in a tangy and smooth maple glaze. This dish pairs well with my Asian Pear and Cucumber Slaw. The Asian pear, native to China, Japan and Korea, has a sweet flavor with a crisp texture, marries well with a variety of flavors and is a quick no-cook side dish option. A plastic V-slicer or mandoline will make quick work of cutting the Asian pears and cucumber into matchsticks.
6 boneless top loin pork chops, 1 1/4–inch-thick (“America’s Cut”)
4 tablespoons olive oil
1/4 cup Chinese five-spice powder
2 tablespoons sea salt
1 tablespoon freshly ground black pepper
Glaze
1/2 stick unsalted butter
1 cup maple syrup, preferably Grade B
2 tablespoons cider vinegar
Asian Pear and Cucumber Slaw
2 tablespoons freshly squeezed lime juice
2 teaspoons unseasoned rice vinegar
1 teaspoon toasted sesame oil
1 teaspoon peeled and finely grated fresh ginger
1/2 teaspoon crushed hot red chile
2 Asian pears, peeled and sliced into matchsticks
1 large cucumber, peeled, seeded, and sliced into matchsticks
3 scallions, white and green parts, thinly sliced on the diagonal.
1/4 cup coarsely chopped fresh cilantro
Saltto taste
1/4 cup coarsely chopped salted peanuts
To prepare the pork chops: Brush pork chops with the oil and season with salt and pepper. Sprinkle the five-spice powder evenly over pork chops. Place on a plate and refrigerate for at least 2 hours or overnight. Let stand at room temperature for 20 minutes before searing.
To prepare the glaze: Melt butter in medium saucepan over medium heat. Add maple syrup and vinegar and bring to a boil. Cook, stirring often, until slightly reduced, about 2 minutes. Set aside.
To make the slaw: Whisk lime juice, vinegar, sesame oil, ginger, and chile in a medium bowl. Add Asian pears, cucumber, scallions, and cilantro, and mix well. Season with salt. Cover and refrigerate until serving.
Preheat your oven to 350F. Add a little cooking oil to pan and heat over medium–high heat. When the oil begins to shimmer, sear the pork chops until brown, about 3 to 5 minutes each side. Place the pan in the oven and cook until an instant-read thermometer inserted horizontally into the center of a chop reads 145ºF, about 10 to 12 minutes. During the last 3 minutes, reheat the maple sauce and brush both sides of the chops until well glazed. Remove from pan from the oven and let stand for 3 minutes.
Sprinkle the slaw with peanuts and serve with a slotted spoon onto 6 dinner plates alongside each chop.
Makes 6 servings.
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Every week for the next month, the National Pork Board will showcase a unique chop recipe on PorkBeInspired.com to keep your culinary juices flowing, including exclusive recipes from Chef Cowan. While there, you will find a “Pork Chop Personality Guide” to help you explore a new chop cut and match it with a new recipe for every night of the week. With the versatility of the pork chop, there is a perfect recipe and cut to suit your personality. For additional inspiration this summer, follow @AllAboutPork on Twitter, “like” them at Facebook.com/PorkBeinspired and find them onPinterest.com/PorkBeinspired to unleash the power of the pork chop and for a chance to win pork prizes during the month of May.
This is a non-paid sponsored post by the National Pork Board with The Artful Gourmet for the promotion of Chef Madison Cowan, his recipes and the National Pork Board. All opinions, videos and photography (unless otherwise noted) are by The Artful Gourmet.
Vindaloo Curry is a spicy Indian curry made with a variety of spices, vinegar, coconut milk and crushed tomatoes. Its origins come from the Goa region of India, however, the Vindaloo name is derived from a Portugese dish Carne de Vinha d’Ahlos which was typically made with pork, vinegar and chiles.
I used a Vindaloo spice blend from Penzey’s Spices to avoid mixing up 100 spices of my own – it’s a lovely blend of coriander, garlic, cumin, ginger, cinnamon, brown mustard, red pepper, jalapeno, cardamom, turmeric, Tellicherry black pepper and cloves, giving the curry a sweet and spicy flavor. I took the liberty to add a little bit more garlic powder, ginger, cayenne, cinnamon and cumin to give it a little more kick and some fresh chopped cilantro to give it a bright flavor.
It sounds super spicy, but the vinegar, coconut milk and pureed tomatoes soften the spices up into a creamy, tangy, delicious sauce – you can also make Vindaloo Lamb, Shrimp, Chicken or Pork – just substitute the meat of your choice. Great with Basmati rice (I used Brown Basmati) and/or Naan Bread for serving. If you want to make the curry ahead of time, it can be stored in the refrigerator in a sealed container for up to 3 days.
Ingredients
1 1/2 tablespoons canola oil
1 1/2 pounds lean beef steak, trimmed and cubed
1 1/2 tablespoons Vindaloo curry powder (Penzey’s)
1/2 teaspoon dried ginger
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
1/8 teaspoon cumin
1/8 teaspoon cinnamon
Kosher Salt
1 tsp Black Tellicherry peppercorns
2 medium Yukon Gold potatoes, peeled and cut into cubes
1/4 cup white vinegar
1 1/4 cups low-sodium beef stock
1 (14 ounce) can unsweetened coconut milk
1 (14 ounce) can pureed tomatoes
Brown Basmati rice, steamed for serving
Cilantro, chopped for garnish
Preparation
In a large pot, par boil potatoes for about 3-5 minutes until slightly softened. Heat oil in a large skillet and saute the beef over medium-high for about 5 minutes until slightly browned.
Indian Vindaloo Spices
Mix the Vindaloo curry powder with a few tablespoons of water to make a paste. Add the curry paste to the beef along with the other spices, salt and peppercorns; stir together and cook for about 3 more minutes.
Seasoned Beef & Potatoes
Add the parboiled potatoes, vinegar, beef broth, coconut milk and pureed tomatoes to the beef and potatoes; stir all ingredients together and bring to a boil.
Simmering Vindaloo Curry
Lower the heat to medium-low and simmer the curry until the potatoes are tender, about 10-15 minutes. Crush some of the potatoes with the back of a spoon into the curry sauce to thicken it slightly.
Vindaloo Beef Curry
Serve with a side of white or brown cooked basmati rice and chopped cilantro for garnish. Warm toasted naan bread is also delicious with the curry. enjoy!
In the spirit of Mardi Gras, I was in the mood to make something spicy with seafood and rice and thought I would do something different than make the typical Jambalaya or Shrimp Etoufee dish. In one of my Italian Cooking classes at The Institute of Culinary Education, we made a Spicy Shrimp Risotto which is a typical Italian-style rice dish. Delicious as it is, I wanted to make it with a twist, by adding some Creole seasoning, lemon, red pepper and mussels steamed in white wine to the recipe. It’s super creamy and flavorful, and takes a little bit of time and patience to make. But one taste of the savory shrimp mixed with mussels, lemon and wine with a spicy kick of Creole makes it all worth the effort.
The mussels take about 10-15 minutes to make, so you’ll want to get started on these when you have about 10-15 minutes left to cook the rice in the broth (or you can make them ahead of time and keep them on the burner on low to keep them warm so you can add the mussels to the risotto at the end). If you want to just eat the Shrimp Risotto with the Mussels in wine sauce on the side, you can do that too! Just add some crusty bread, a green salad and a glass of white wine and you’ve got yourself a big, fat, happy meal to celebrate Mardi Gras. Enjoy =)
Spicy Seafood Risotto w/ Shrimp and Steamed Mussels
Shell and devein the shrimp (reserve the shells). Cut each shrimp into thirds. In a medium saucepan, melt the butter over medium-high heat. Add the shrimp and cook until pink 1 to 2 minutes. Transfer to a small bowl and reserve.
In a medium saute pan, heat 1 tablespoon of oil over medium heat. Add half of the garlic and the shrimp shells and saute until the garlic is fragrant and the shells turn pink, about 2 minutes. Add the parsley sprigs and saute until fragrant, about 1 minute. Add 6 cups of water, lemon juice and zest and the saffron; bring to a boil, reduce to heat and simmer 15 minutes.
Strain the broth and return it to the pan. Add the pureed tomatoes and season with red pepper flakes, Creole seasoning and bring to a boil. Reduce heat to low and simmer about 15 minutes. Strain and reserve over low heat.
In a large casserole or skillet, heat the remaining oil over medium heat. Add the onion and remaining garlic and cook until it begins to get golden, about 3 minutes. Add the rice and cook until it’s slightly translucent.
Add the wine and cook until absorbed. Add a 4 ounce ladle of the shrimp stock and cook, stirring until the liquid is almost absorbed.
Continue adding broth and cooking until the rice is on the firm side of al dente, 25 to 30 minutes.
Add the shrimp and cook until heated through, 3 to 5 minutes.
To prepare the mussels for cooking, sort through them and throw out any that are open or don’t close when tapped. Be sure to rinse and swirl mussels in a basin of cold water to rinse out any dirt or debris trapped inside them, but don’t let them soak too long or you’ll lose the natural sea flavor. With a brush, scrub the outsides well under running water, and pry off any barnacles with the back of a knife. Twist or cut off any beards or hair-like tufts and rinse again, keeping the mussels cold until ready to use.
Prepare and shell the steamed mussels (see recipe following) and add to the risotto. Sprinkle with minced parsley and serve immediately. Sooo delicious and great with a glass of crisp white wine and crusty bread to mop up the buttery wine sauce!
1 cup canned San Marzano tomatoes, drained and pureed
Red pepper flakes
1 tsp Creole seasoning (Tony Chacere's Creole Seasoning or Emeril's Essence is great)
1/2 cup onion, finely chopped
1 1/2 cup Italian short-grain rice (Arborio, Carnaroli or Vialone Nano)
1/2 cup white wine
Steamed Mussels (see recipe following)
MUSSELS:
2 tbsp extra-virgin olive oil
1 tbsp butter
2 cloves of garlic, minced
½ cup dry white wine
1 cup chicken stock
lemon juice from 1 lemon
Pinch of saffron threads
Kosher salt, to taste
Freshly ground black pepper, to taste
Pinch of red pepper flakes (optional)
2 pounds fresh mussels
Instructions
PREPARE THE SHRIMP RISOTTO:
Shell and devein the shrimp (reserve the shells). Cut each shrimp into thirds. In a medium saucepan, melt the butter over medium-high heat. Add the shrimp and cook until pink 1 to 2 minutes. Transfer to a small bowl and reserve.
In a medium saute pan, heat 1 tablespoon of oil over medium heat. Add half of the garlic and the shrimp shells and saute until the garlic is fragrant and the shells turn pink, about 2 minutes. Add the parsley sprigs and saute until fragrant, about 1 minute. Add 6 cups of water, lemon juice and zest and the saffron; bring to a boil, reduce to heat and simmer 15 minutes.
Strain the broth and return it to the pan. Add the pureed tomatoes and season with red pepper flakes, Creole seasoning and bring to a boil. Reduce heat to low and simmer about 15 minutes. Strain and reserve over low heat.
In a large casserole or skillet, heat the remaining oil over medium heat. Add the onion and remaining garlic and cook until it begins to get golden, about 3 minutes. Add the rice and cook until it's slightly translucent.
Add the wine and cook until absorbed. Add a 4 ounce ladle of the shrimp stock and cook, stirring until the liquid is almost absorbed.
Continue adding broth and cooking until the rice is on the firm side of al dente, 25 to 30 minutes.
Add the shrimp and cook until heated through, 3 to 5 minutes. Shell the steamed mussels (see recipe following) and add to the risotto. Sprinkle with minced parsley and serve.
PREPARE THE MUSSELS:
In a large saucepan or pasta pot, heat the oil and butter over medium heat. Add the garlic and saute for about 2-3 minutes.
Add the wine, chicken stock and lemon juice, and season with saffron, salt and black pepper. Add the red pepper flakes to taste, depending on desired heat (if using). Add the mussels to the pot and cover with a lid; increase the heat to medium-high. Steam the mussels, until they open, about 10 minutes. Remove from heat and set aside.
Garnish with fresh chopped parsley and a squeeze of lemon. Remove mussels from the shell (or add them whole) to the shrimp risotto. You can also serve them in a big bowl in the wine sauce separately as an accompaniment to the risotto.
Serve the with some crusty garlic bread and a green salad, along with a glass of crisp white wine (Pinot Grigio or Sauvignon Blanc is great!)
Notes
Recipes adapted from The Institute of Culinary Education, Techniques of Italian Cooking
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.
Veal Saltimbocca is one of my favorite dishes, and makes a simple, elegant meal for any dinner occasion. This traditional Roman dish uses thinly pounded veal scallopine cutlets which are sautéed in butter and oil, then topped with crispy prosciutto and sage with a buttery white wine sauce.
This Romanesque Italian dish is usually served with a side of mashed potatoes or Piselli alla Romana – savory buttered peas sautéed with onion and pancetta (recipe follows). Make it a complete meal by serving with an Arugula salad, topped with shavings of Parmigiano-Reggiano and a dressing of EVOO and lemon juice and some fresh cracked black pepper. Enjoy with a glass of dry white wine and crusty Italian bread.
Veal Saltimbocca with Buttery Wine Sauce (Saltimbocca alla Romana)
1 lb veal scaloppine, ¼ inch thick
Salt and freshly ground pepper
12 to 14 sage leaves
¼ lb thinly sliced prosciutto, slices halved
4 tbsp unsalted butter
2 tbsp olive oil
½ cup dry white wine
Sage leaves, for garnish
Place veal cutlets between 2 pieces of plastic wrap and with a meat pounder or heavy sauce pan, pound veal to 1/4 inch thick. Cut scaloppine in half crosswise and season on both sides with the salt and pepper.
Place 1 sage leaf on top of each scaloppine and cover each with a half piece of the prosciutto.
In a large skillet, combine 2 tbsp of the butter and the oil and heat over high heat. When the mixture starts to brown, add the scaloppine, prosciutto side down first for 1 minute. Reduce the heat to medium and flip over scaloppine, sauté turning as needed, until the scallopine are evenly browned and cooked through about 3 to 4 minutes. Transfer the scallopine to a warm platter and tent with foil to keep warm.
To make the sauce, add the wine to the skillet and with a wooden spoon scrape the pan bottom to deglaze it. Increase the heat to high and allow the sauce to reduce until golden and syrupy, 2 to 3 minutes. Remove from the heat and whisk in the remaining butter. Season with the salt and pepper, and pour over the veal. Garnish with the remaining sage and serve warm.
Serves 6.
Roman Sauteed Peas
Roman Sauteed Peas with Pancetta (Piselli alla Romana)
1/2 cup butter
1 medium onion, chopped fine
4 cups peas, fresh and shelled (or 1 package frozen peas*)
1-1/2 tsp. salt
1 tsp. freshly ground black pepper
4 tbsp. chicken stock or water
6 thick slices pancetta, chopped fine (can also use bacon or prosciutto)
1/4 tsp. sugar
Place butter and onion is a saucepan and saute over medium-low heat until the onion is soft and translucent. Add peas, salt, pepper, stock and pancetta; cook until peas are tender and pancetta and onions are cooked through. Add sugar, mix well and serve hot with Veal Saltimbocca.
*If frozen peas are used, follow cooking directions on the package after cooking the onion.
Serves 4-6.
Recipes from Techniques of Italian Cooking, Institute of Culinary Education.
Today is one of those dreary Fall days where it’s cold and rainy and I’m in need of a little pick me up from some classic comfort food. One that involves BACON. And CHEESE. And PASTA. And all those yummy yums that aren’t that good for you. I was looking through some of my family recipes and this one came up that looked perfect for the mood I’m in today. It’s a sinfully good baked Pierogi casserole that my family used to make around the holidays – I remember sitting around the table with my family devouring this tasty dish with absolutely no shame. It’s not fancy. It’s easy to make. Has layers of flavor from the crispy bacon, earthy mushrooms, creamy sauce and tangy sauerkraut. And it’s so darn GOOD.
Traditional Pierogies are like Polish or Ukrainian Ravioli, made with fresh made dough that is filled with potatoes and cheese, meat or sauerkraut, and usually boiled or sauteed in butter with golden brown fried onions. This recipe takes the main ingredients of Pierogi (butter, mushrooms, sauerkraut, bacon, pasta and cheese) and blends them together into a bubbling baked one-pot dish you’re gonna die for. It’s the ultimate comfort food perfect for a chilly dreary day that will keep you coming back for more…trust me.
1 lb. spiral pasta or Girelle (little spiral tops)
6-8 strips bacon, fried and crumbled
1 large sweet onion (Vidalia), chopped
1 stick (8 ounces) butter, divided
4 oz. fresh mushrooms, chopped
1-14 ounce package sauerkraut, rinsed well
2 cans Cream of Mushroom soup
1 cup 2% milk
1 cup shredded Cheddar cheese
Fresh ground pepper, to taste
Instructions
Preheat oven to 375 degrees.
Boil pasta 7-9 minutes and drain, set aside.
In a large saute pan, fry bacon over medium heat about 6-8 minutes until crispy, drain and crumble, set aside.
Sauté onions in same saute pan with 1/2 stick of butter for another 7-8 minutes until soft and translucent. Remove from pan and set aside.
Add the other 1/2 stick of butter and and sauté mushrooms about 8 minutes until tender.
Stir all ingredients together in large mixing bowl, adding soup and 2% milk, sauerkraut, sautéed onions and mushrooms, shredded cheese, and fresh ground pepper to taste.
Pour mixture over cooked pasta into a greased rectangle casserole dish, mix thoroughly and cover with foil.
Bake at 375 degrees for 45 mins.
Remove foil and turn up oven to 500 degrees, bake for another 5-10 minutes until top gets golden brown.
I love Chinese food. Especially when it’s raining outside and there’s nothing else to do but cozy up under the covers and watch a movie or two like I did last weekend. I was craving some stir fry that day but instead of ordering the usual from my favorite place on 3rd Avenue, I decided to whip up my own dish with some steak, sugar snap peas, water chestnuts and scallions that I had on hand. I thought I would spice it up a little bit with a 5-spice powder I found in my pantry that I have to admit, have never used.
5-spice powder has a slightly sweet and spicy flavor to it that should be used very sparingly, as it is quite potent! It’s a mixture of cinnamon, anise, fennel, ginger, clove and licorice root and the smell actually reminds me of those little German holiday cookies flavored with anise and covered in powdered sugar that my Mom is obsessed with. You really only need a sprinkle of it in the steak marinade so it doesn’t overwhelm the stir fry dish with its intense flavoring. You might even want to try 5-spice on duck, spare ribs or pork as it complements these meats quite well when prepared as an Asian Barbecued Char Siu dish.
Super easy to make and super tasty to eat.. it definitely hit the spot for my lazy, rainy Sunday when I would have rather ordered an egg roll and some Won Ton soup and analyzed my fortune or learned a new word in Chinese. And yes, the leftovers tasted even better the next day.
Ingredients
1 lb. Angus Steak, sliced thin
1/4 c. Soy Sauce
1 1/2 tbsp Rice Vinegar
1 tbsp Brown Sugar
1 tbsp Cornstarch
1/2 tbsp Sesame Seeds
1/2 tsp Five Spice Powder
1 can of water chestnuts, diced
4-6 oz. Sugar Snap Peas, Ends Trimmed
3 Scallions, sliced
1 1/2 tbsp Sesame Oil
Crushed Red Pepper
Brown or White Rice, cooked
Preparation
Mix together the soy sauce, vinegar, brown sugar, cornstarch, sesame seeds and five spice powder in a large mixing bowl. Add the sliced steak and let marinate at room temperature for at least 30 minutes up to an hour.
Heat one tablespoon of oil in a heavy cast iron or nonstick skillet or wok over high heat. Add sugar snap peas and cook, stirring often for about 1 minute. Remove peas and set aside. Add water chestnuts and cook for another few minutes and remove from pan, adding to reserved sugar snap peas.
Add the additional 1/2 tablespoon of oil to the pan and allow pan to heat up again to high. Add half of the steak and scallions, reserving marinade in bowl, and cook for about 1 minute (don’t stir to allow a nice golden browning of the steak). Turn the meat over and cook for about another 30 seconds (don’t overcook as you don’t want the steak to get tough). Remove steak and scallions from the pan and reserve on a plate to the side.
Let the pan heat to high again, and then add the rest of the uncooked steak and scallions. Cook for another minute and turn steak over, adding the first batch of steak and scallions, sugar snap peas, water chestnuts, and reserved marinade to the pan. Stir everything together over high heat for about 30 seconds, then turn off the heat. Let sit in the pan for another minute so the sauce has a chance to thicken a little.
Serve the stir fry mixture over the rice, sprinkling some crushed red pepper and additional sesame seeds for garnish.
Albondigas en Salsa de Chipolte (Spanish Meatballs)
These Spanish-style meatballs are a delicious little treat: sweet, smoky and spicy and lavished in a luscious tomato sauce, they are sure to be a hit at your next Tapas or Cocktail party. You can serve them with some stuffed olives and rustic bread for dipping or over pasta or polenta for a full on hearty meal. Ole!
2 large eggs, lightly beaten
1 tsp. coarse ground salt
1/2 tsp. coarse ground pepper
1/3 c. fine dry breadcrumbs
1 1/2 lb. lean ground beef
1/2 pound ground pork
1 1/2 tsp ground cumin
1 1/2 tsp hot smoked paprika
1/4 c. coarsely chopped fresh cilantro or parsley
9 (3/4-in.) cubes queso fresco
2 Tbsp. lard or canola (or other vegetable) oil
1 c. finely chopped white onion
2 cloves garlic, minced
1 (1 lb.) can whole peeled tomatoes,
undrained, coarsely chopped
1/2 c. beef stock or broth
2 to 4 canned chipotle chiles in adobo sauce, finely chopped
Sliced Chiles and Parmesan cheese, grated for garnish
9 whole pimento-stuffed green olives, for serving
Rustic Bread, for serving
Beat eggs with salt in large bowl. Stir in breadcrumbs; let stand 5 mins. Add beef, pork and cilantro, salt and pepper, cumin and smoked paprika; mix lightly but thoroughly. Divide meat mixture into 18 even portions. Shape 1 portion into flat patty; top with 1 cheese cube. Press meat firmly around cheese to enclose completely and form balls.
Heat lard or oil in deep 10-in. skillet over medium high heat until hot. Fry 1/2 of meatballs at a time, turning occasionally, until brown on every side, about 5 mins.; remove to plate. Remove and discard all but 3 Tbsp. drippings from skillet. Add onion and garlic; saute over med. heat until soft, about 4 mins.
Stir in tomatoes, stock and chiles; heat to boiling. Return meatballs to skillet; reduce heat to low. Simmer, covered, until meatballs are cooked through, about 45 mins. Remove meatballs to serving dish with slotted spoon; keep warm.
Transfer tomato mixture to blender container; process until smooth. Return mixture to skillet; heat over high heat to boiling. Pour sauce over and around meatballs.
Garnish with chiles and cilantro or parsley and parmesan cheese. Serve with stuffed olives and rustic bread for dipping or over pasta or polenta for a heartier entree.
Last year I took some friends from out of town to a great Mexican restaurant in the spirit of Cinco de Mayo, and sampled their classic Oaxacan-style Enchiladas de Mole Negro (Chicken Mole Enchiladas). Served bubbling hot with a melted layer of Chihuahua cheese, velvety mole sauce and shredded chicken with onions inside corn tortillas, this delicious dish was baked to perfection. I decided they were so good I need to make them myself at home.
Mole (pronounced Moh-lay) is a common dish in Mexican cuisine, prepared with a rich, reddish brown chili-chocolate sauce using dark chocolate and guajillo peppers (you can find these at your local fresh market or online at Marx foods or Penzeys Spices). Slightly spicy with a touch of smokiness, Mole Enchiladas are usually prepared with chicken but can also be made with pork or shredded beef, (or vegetarian with corn, beans and rice filling). To save time, you can prepare the sauce ahead of time, and use pre-made shredded chicken, beef or whatever filling you decide on. Bake them in a clay or ceramic casserole and serve directly from the oven in the dish, garnished with cilantro or green onions, along with a side of chips and a variety of salsas and a tangy lime margarita.
Chicken Enchiladas de Mole Negro
Enchilada Ingredients:
8-10 corn tortillas, small size
1 ½ cups shredded chicken (can substitute shredded beef or pork if desired)
1/4 cup sour cream
1/4 cup green onions, sliced
2 cups grated white cheese, halved in 2 equal parts (queso fresco or chihuahua)
Kosher salt and fresh ground black pepper, to taste
Mole Sauce Ingredients:
2 slices thick-cut bacon
1 large onion, chopped
2 ribs celery, chopped
1 medium carrot, chopped
4 dried guajillo peppers, seeds & stems removed
4 cloves garlic
1/4 c warm water
1 – 14 oz can stewed Mexican tomatoes
2 cups chicken broth
1/4 c premium dark chocolate, chopped fine
Kosher salt and fresh ground black pepper
Cilantro and diced white onions, for garnish
Directions for Mole Sauce:
Preheat a saucepan over medium high heat and cook bacon until fully cooked and crispy. Remove bacon from pan and save for another purpose. Add onion, carrot and celery and sauté until soft and translucent, about 6-8 minutes.
Meanwhile, puree chilies, garlic and water in a food processor. Strain the puree through a fine mesh strainer, reserving juices. Add tomatoes, broth and strained chili puree to vegetable mixture in the saucepan and cook on high heat for 20-30 minutes. Let the sauce reduce and thicken, then strain the sauce again, pressing on solids.
Stir in the dark chocolate to the sauce until melted. Add salt and pepper to taste; keep warm.
Directions for Enchiladas:
Mix chicken, sour cream, green onions and half of the cheese in a bowl. Add salt and pepper to taste.
Lay out the tortillas on a baking sheet and fill each one with chicken mixture down the middle. Roll the tortillas tightly and lay in a ceramic or clay baking dish that has a thin layer of mole sauce already spread on the bottom (to prevent sticking and burning).
Cover with remaining sauce and top with remaining cheese. Bake at 325 for 30 minutes, or until golden brown and bubbling. Let stand a few minutes before serving.
Serve with chopped cilantro and green onions for garnish and extra sour cream, if desired.
