I recently signed up for a trial subscription to Food & Wine magazine. After I'd received my confirmation email from them, I went to check out their recipe section of the website and stumbled across this one, which served as the leaping off point for dinner that night. My version uses about half the amount of sugar, and it was plenty sweet.
Caramelized Thai Chicken with Stir-Fry Noodles
1/4 cup dark brown sugar
1/4 cup fish sauce
1/4 cup low-sodium chicken broth
3 tbsp rice vinegar
1 tsp minced garlic
1 tsp ground ginger
1 tsp coarsely ground pepper
1/2 tsp thai chile paste
1 tbsp olive oil
1 shallot, thinly sliced
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chile sauce.
Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is almost cooked through, about 10 minutes.
Meanwhile, prepare a pot of boiling water. Add dry rice stir fry noodles to pot. Cook according to package directions. However, after draining, add noodles to chicken mixture. Continue cooking, stirring constantly, until chicken is cooked thru and noodles are well-coated. Serve immediately.
Tuesday, March 24, 2009
Mustard-Crusted Lamb Chops
Lovely dish for St. Paddy's Day, if it's warm enough out to grill (in our house it always is, even in January, but we're strange like that). This is basically a scaled down recipe of this Cooking Light one.
Mustard-Crusted Lamb Chops
1 tbsp and 1 tsp stone-ground mustard
1 tbsp chopped fresh rosemary
1 tbsp red wine vinegar
1/4 tsp Worcestershire sauce
1/8-1/4 tsp salt
1/8-1/4 tsp freshly ground black pepper
2-3 garlic cloves, minced
4 (4-ounce) lamb loin chops, trimmed
Cooking spray
Combine first 7 ingredients in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 1 hour or up to 8 hours, turning bag occasionally.
Prepare grill to medium-high heat.
Remove lamb from bag. Place lamb on grill rack coated with cooking spray; cook 6 minutes on each side or until medium-rare or desired degree of doneness.
Remove from grill, cover with tented foil and let rest 5 minutes. Serve with Colcannon.
Wine Pairing: We had the leftover chops with a merlot.
Mustard-Crusted Lamb Chops
1 tbsp and 1 tsp stone-ground mustard
1 tbsp chopped fresh rosemary
1 tbsp red wine vinegar
1/4 tsp Worcestershire sauce
1/8-1/4 tsp salt
1/8-1/4 tsp freshly ground black pepper
2-3 garlic cloves, minced
4 (4-ounce) lamb loin chops, trimmed
Cooking spray
Combine first 7 ingredients in a large zip-top plastic bag. Add lamb; seal and marinate in refrigerator 1 hour or up to 8 hours, turning bag occasionally.
Prepare grill to medium-high heat.
Remove lamb from bag. Place lamb on grill rack coated with cooking spray; cook 6 minutes on each side or until medium-rare or desired degree of doneness.
Remove from grill, cover with tented foil and let rest 5 minutes. Serve with Colcannon.
Wine Pairing: We had the leftover chops with a merlot.
Colcannon
This is an Irish dish that is traditionally served on Halloween (since cabbage is in season then), but it's good just about any time of the year!
Colcannon
1/2 head large cabbage
6 large potatoes, peeled and quartered
1 large shallot
1 tbsp butter
~1 cup milk
salt and pepper to taste
1-2 tbsp butter, melted (optional)
In a large saucepan, boil cabbage until tender; remove from heat and drain. Chop well, aside and keep warm.
Boil potatoes until tender. Remove from heat and drain.
Chop shallots and simmer them in just enough milk to cover, until they are soft. Add boiled potatoes, milk, and mash well. Season with salt and pepper to taste. Blend in the cabbage until well-combined. Add additional butter, if desired
Colcannon
1/2 head large cabbage
6 large potatoes, peeled and quartered
1 large shallot
1 tbsp butter
~1 cup milk
salt and pepper to taste
1-2 tbsp butter, melted (optional)
In a large saucepan, boil cabbage until tender; remove from heat and drain. Chop well, aside and keep warm.
Boil potatoes until tender. Remove from heat and drain.
Chop shallots and simmer them in just enough milk to cover, until they are soft. Add boiled potatoes, milk, and mash well. Season with salt and pepper to taste. Blend in the cabbage until well-combined. Add additional butter, if desired
Sunday, March 15, 2009
Rudy's BBQ Chicken
The Spouse and I have been craving grilled food. Our grill blew over in a massive storm this winter and we were afraid it was damaged beyond repair. But, beyond being a bit battered and broken, it actually does work. Enough.
BBQ Chicken is theoretically an easy dish to make. Grill the chicken, slap on some bbq sauce, voila.
To make GOOD BBQ chicken takes a bit more. It's easy to grill up a dry chicken breast. It's easy to end up with drenched chicken. But to cook a good, moist chicken breast with a proper bbq glaze takes experience.
Fortunately I have a good bit of that!
Rudy's BBQ Chicken
3 boneless skinless chicken breasts
Rudy's Rub
2-3 tbsp Rudy's Original "Sause"
Trim chicken breasts of excess fat. Sprinkle each side with Rudy's Rub and massage rub into breasts. Let stand at room temp for 15 minutes.
Meanwhile, preheat grill to 400. Add chicken breasts to grill. Grill first side about 5 minutes. Flip. Grill other side 3 minutes. Using a pastry brush, brush sause on chicken breasts. Grill another 2-3 minutes. Flip. Brush sauce on other side of chicken breasts. Reduce heat to medium. Grill 2 minutes, flip, brush sauce on breasts. Grill another 2 minutes, flip, and slather the last of the sauce on. Remove chicken breasts from heat and serve immediately.
You'll know you've done this right if you don't need any extra sauce on the plate to moisten the chicken.
BBQ Chicken is theoretically an easy dish to make. Grill the chicken, slap on some bbq sauce, voila.
To make GOOD BBQ chicken takes a bit more. It's easy to grill up a dry chicken breast. It's easy to end up with drenched chicken. But to cook a good, moist chicken breast with a proper bbq glaze takes experience.
Fortunately I have a good bit of that!
Rudy's BBQ Chicken
3 boneless skinless chicken breasts
Rudy's Rub
2-3 tbsp Rudy's Original "Sause"
Trim chicken breasts of excess fat. Sprinkle each side with Rudy's Rub and massage rub into breasts. Let stand at room temp for 15 minutes.
Meanwhile, preheat grill to 400. Add chicken breasts to grill. Grill first side about 5 minutes. Flip. Grill other side 3 minutes. Using a pastry brush, brush sause on chicken breasts. Grill another 2-3 minutes. Flip. Brush sauce on other side of chicken breasts. Reduce heat to medium. Grill 2 minutes, flip, brush sauce on breasts. Grill another 2 minutes, flip, and slather the last of the sauce on. Remove chicken breasts from heat and serve immediately.
You'll know you've done this right if you don't need any extra sauce on the plate to moisten the chicken.
Wednesday, February 18, 2009
Dude Ranch Beef Stew with Herbed Dumplings
The dumplings were actually supposed to be lavender but I nixed the idea because the stew itself was on the "sweet" side and I wanted something more savory to contrast it with.
In retrospect, I would use less orange peel than the recipe called for. A good 3" slice would have been more than enough, in my opinion, to flavor the stew.
Dude Ranch Beef Stew with Herbed Dumplings
4 lb beef roast, well trimmed and cut into 1" chunks
3/4 cup flour
5 tsp lavender, well ground in spice grinder, divided
1 tsp sea salt
1 tsp ground black pepper
1/4 cup olive oil, plus 3 tbsp
2 white onions, diced
1 medium leek, chopped
1 tbsp garlic, minced (about 4 cloves)
4 cups beef broth
1/4 cup whiskey
2 bay leaves
2 tsp thyme
1 tsp parsley
1 orange
4 carrots, peeled and chopped
3/4 lb yukon gold potatoes (about 4), cut into 1/2" chunks
8 oz button mushrooms, sliced
for the dumplings
3/4 cup flour
1/8 cup parmesan cheese
1/2 cup buttermilk
thyme
salt
Combine the flour, 2 tsp lavender, salt and pepper in a large bowl. Add beef chunks and toss to coat.
Heat large stock pot over medium heat. Add 1/4 cup olive oil and heat thru. Working in batches, add beef to pan and sautee, stirring occasionally, until beef begins to brown. Remove beef to bowl and set aside.
Add remaining olive oil to pot. Add onion, leek and garlic and sautee about 5 minutes or until onions are translucent. Add beef broth and whiskey to the pot, scraping the bottom to loosen any browned bits. Add beef back to pot. Using a vegetable peeler, peel a 3" strip of orange zest from the orange and add to pot. Add remaining lavender and herbs. Stir well, cover and reduce heat to low. Simmer 45 minutes until the beef is tender. Add carrots and potatoes, cover again and simmer another 30-45 minutes or until vegetables are tender.
Meanwhile, to prepare the dumplings, combine the flour, cheese, thyme and salt in a medium bowl. Add buttermilk and stir until just combined. Set aside.
One the carrots and potatoes are fork tender, add the mushrooms to the pot. Gently spoon dollops of the dumplings - about 1 tbsp each - to the pot. Let simmer on low 5-10 minutes uncovered. Then replace cover and let simmer another 10 minutes or until dumplings are fluffy and cooked all the way thru (test with a skewer). Ladel stew into bowls and serve immediately.
In retrospect, I would use less orange peel than the recipe called for. A good 3" slice would have been more than enough, in my opinion, to flavor the stew.
Dude Ranch Beef Stew with Herbed Dumplings
4 lb beef roast, well trimmed and cut into 1" chunks
3/4 cup flour
5 tsp lavender, well ground in spice grinder, divided
1 tsp sea salt
1 tsp ground black pepper
1/4 cup olive oil, plus 3 tbsp
2 white onions, diced
1 medium leek, chopped
1 tbsp garlic, minced (about 4 cloves)
4 cups beef broth
1/4 cup whiskey
2 bay leaves
2 tsp thyme
1 tsp parsley
1 orange
4 carrots, peeled and chopped
3/4 lb yukon gold potatoes (about 4), cut into 1/2" chunks
8 oz button mushrooms, sliced
for the dumplings
3/4 cup flour
1/8 cup parmesan cheese
1/2 cup buttermilk
thyme
salt
Combine the flour, 2 tsp lavender, salt and pepper in a large bowl. Add beef chunks and toss to coat.
Heat large stock pot over medium heat. Add 1/4 cup olive oil and heat thru. Working in batches, add beef to pan and sautee, stirring occasionally, until beef begins to brown. Remove beef to bowl and set aside.
Add remaining olive oil to pot. Add onion, leek and garlic and sautee about 5 minutes or until onions are translucent. Add beef broth and whiskey to the pot, scraping the bottom to loosen any browned bits. Add beef back to pot. Using a vegetable peeler, peel a 3" strip of orange zest from the orange and add to pot. Add remaining lavender and herbs. Stir well, cover and reduce heat to low. Simmer 45 minutes until the beef is tender. Add carrots and potatoes, cover again and simmer another 30-45 minutes or until vegetables are tender.
Meanwhile, to prepare the dumplings, combine the flour, cheese, thyme and salt in a medium bowl. Add buttermilk and stir until just combined. Set aside.
One the carrots and potatoes are fork tender, add the mushrooms to the pot. Gently spoon dollops of the dumplings - about 1 tbsp each - to the pot. Let simmer on low 5-10 minutes uncovered. Then replace cover and let simmer another 10 minutes or until dumplings are fluffy and cooked all the way thru (test with a skewer). Ladel stew into bowls and serve immediately.
Thursday, February 12, 2009
Baked Spicy Chicken Fingers
I made these as an appetizer for the Super Bowl last year and they were a hit. But they make just as tasty a dinner.
Baked Spicy Chicken Fingers
1/2 cup lemon juice
2 tsp hot chile sauce
1 1/2 cup bread crumbs
1 1/2 tsp ancho chile powder
1 1/2 tsp paprika
1 1/2 tsp salt
1 1/2 tsp ground black pepper
2 1/2 lbs chicken breast
Cut chicken breasts up into strips. Combine lemon juice and chile sauce in a plastic bag. Add chicken strips. Let marinade 30 minutes, turning bag halfway thru. Drain and discard marinade.
Preheat oven to 425. Combine bread crumbs and spices. Dredge chicken breasts in breadcrumbs. Spray baking sheets with spray oil and place chicken strips on in a single layer.
Bake strips at 425 for 10 minutes, turning halfway thru. Serve immediately.
Baked Spicy Chicken Fingers
1/2 cup lemon juice
2 tsp hot chile sauce
1 1/2 cup bread crumbs
1 1/2 tsp ancho chile powder
1 1/2 tsp paprika
1 1/2 tsp salt
1 1/2 tsp ground black pepper
2 1/2 lbs chicken breast
Cut chicken breasts up into strips. Combine lemon juice and chile sauce in a plastic bag. Add chicken strips. Let marinade 30 minutes, turning bag halfway thru. Drain and discard marinade.
Preheat oven to 425. Combine bread crumbs and spices. Dredge chicken breasts in breadcrumbs. Spray baking sheets with spray oil and place chicken strips on in a single layer.
Bake strips at 425 for 10 minutes, turning halfway thru. Serve immediately.
Tuesday, February 10, 2009
Chili Lavender Turkey Pot Pie
What a delicious way to use leftover roast turkey breast. The original recipe, from The Lavender Cookbook by Sharon Shipley, called for a handmade crust with spices, but I didn't have time so Pillsbury it was.
This recipe has quite a kick to it, so you may feel the need to dial it down a notch. I had to make some substitutions, so here is the recipe as I made it.
Chili Lavender Turkey Pot Pie
1 lb butternut squash, peeled and cubed
1 medium carrot, chopped
1/4 cup vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 tbsp chipotle chile powder
2 tbsp spiced lavender seasoning *see note
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup frozen corn kernels
2 14-oz cans diced tomatoes, undrained
1 can black beans, drained and rinsed
1 1/2 lbs turkey breast, chopped into 1" cubes
salt and pepper to taste
pre-made pie crust
Bring a large pot of salted water to a boil. Add diced butternut squash and blanch for 6 minutes or until tender. Remove to a colander with a slotted spoon. Add carrot to water and blanch for 4 minutes. Pour into colander.
Reduce heat to medium and return pot to burner. Add oil and heat thru. Add onions, garlic, chipotle and lavender seasoning. Sautee 5 minutes or until onion is translucent. Add the peppers and corn and sautee 5 minutes. Add tomatoes and bring to a simmer. Simmer 10 minutes, stirring occasionally, until liquid is slightly reduced. Add remaining ingredients, stirring to coat. Reduce heat to medium low, cover, and simmer for 5-10 minutes or until warmed thru. Season with salt and pepper. Transfer filling to a large (3qt) baking dish and let cool. Remove pie crust from fridge and let warm to room temperature.
Preheat oven to 375. Roll out pie crust to fit baking dish. Place pie crust on top, overlapping the edges of the dish and sealing them with your fingers. Cut 2 or 3 vent holes in the top. Bake 30 - 40 minutes or until bubbly and the crust is golden brown. Remove from oven and let stand 5 minutes before serving.
Spiced Lavender Seasoning
I had to make a couple substitutions in this from the original.
2 tsp cumin seeds
1 tsp coriander seeds
2 tsp dried lavender
2 tsp dried oregano
2 tsp harissa
1 tsp ground black pepper
dash of sea salt
Add cumin and coriander to a small skillet to toast, about 3-5 minutes. Remove from heat and add to mortar or spice grinder. Add lavender and crush the mixture with a pestil until well combined. Add oregano, harissa, pepper and salt and mix until well combined. Store in air tight container.
This recipe has quite a kick to it, so you may feel the need to dial it down a notch. I had to make some substitutions, so here is the recipe as I made it.
Chili Lavender Turkey Pot Pie
1 lb butternut squash, peeled and cubed
1 medium carrot, chopped
1/4 cup vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 tbsp chipotle chile powder
2 tbsp spiced lavender seasoning *see note
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup frozen corn kernels
2 14-oz cans diced tomatoes, undrained
1 can black beans, drained and rinsed
1 1/2 lbs turkey breast, chopped into 1" cubes
salt and pepper to taste
pre-made pie crust
Bring a large pot of salted water to a boil. Add diced butternut squash and blanch for 6 minutes or until tender. Remove to a colander with a slotted spoon. Add carrot to water and blanch for 4 minutes. Pour into colander.
Reduce heat to medium and return pot to burner. Add oil and heat thru. Add onions, garlic, chipotle and lavender seasoning. Sautee 5 minutes or until onion is translucent. Add the peppers and corn and sautee 5 minutes. Add tomatoes and bring to a simmer. Simmer 10 minutes, stirring occasionally, until liquid is slightly reduced. Add remaining ingredients, stirring to coat. Reduce heat to medium low, cover, and simmer for 5-10 minutes or until warmed thru. Season with salt and pepper. Transfer filling to a large (3qt) baking dish and let cool. Remove pie crust from fridge and let warm to room temperature.
Preheat oven to 375. Roll out pie crust to fit baking dish. Place pie crust on top, overlapping the edges of the dish and sealing them with your fingers. Cut 2 or 3 vent holes in the top. Bake 30 - 40 minutes or until bubbly and the crust is golden brown. Remove from oven and let stand 5 minutes before serving.
Spiced Lavender Seasoning
I had to make a couple substitutions in this from the original.
2 tsp cumin seeds
1 tsp coriander seeds
2 tsp dried lavender
2 tsp dried oregano
2 tsp harissa
1 tsp ground black pepper
dash of sea salt
Add cumin and coriander to a small skillet to toast, about 3-5 minutes. Remove from heat and add to mortar or spice grinder. Add lavender and crush the mixture with a pestil until well combined. Add oregano, harissa, pepper and salt and mix until well combined. Store in air tight container.
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