August 2018
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Steak with Nectarine Guacamole

A delicious play on regular guacamole…

2 large Porterhouse steaks (between 1½ to 2 lbs each)
4 garlic cloves
½ cup cilantro
2 teaspoons smoked paprika
2 teaspoons salt
3 tablespoons extra virgin olive oil

Add the garlic, cilantro, smoked paprika and salt into a mortar and pestle. Pound the mixture till the garlic and cilantro are mushy. Add the olive oil and mix well (you can process the mixture in a food processor as well). Marinate the steaks with the mixture in the fridge for 5 to 6 hours.

Grill the steaks according to desired doneness on an outdoor or indoor grill.

Nectarine Guacamole

2 avocados, chopped
1 white nectarine, chopped
½ cup cilantro, chopped
2 serrano chilies, deseeded and chopped
1 teaspoon smoked paprika
2 teaspoons salt
Juice of one to two limes

Mix the avocados, nectarine, cilantro, chilies, smoked paprika, salt and lime juice in a medium bowl. Serve on top of the steak.

Hamburgers with Thai Flavors

Burgers (Makes about 16 to 18 patties)

3 pounds ground chicken (dark meat)
2 limes, juiced and zested
5 garlic cloves, minced
3 inches ginger, minced
1 teaspoon sesame oil
1 cup cilantro, chopped
1 cup green onions, chopped
3 teaspoons fish sauce
1 cup salted peanuts, chopped
1 tablespoon tamari
2 serrano chilies, chopped
2 teaspoons sriracha sauce
Salt

Mix all the ingredients in a big bowl and divide into 16 to 18 patties, depending on the size.

Garnish

4 cups wild arugula
3 large tomatoes, sliced
2 small red onions, sliced
12 to 16 brioche rolls, sliced

Mango Pineapple Chutney

1 tablespoon extra light olive oil
1 big shallot, sliced
3 garlic cloves, minced
1 inch ginger, minced
1 cup mango, peeled and chopped
1 cup canned pineapple
½ cup pineapple juice
½ cup mango lemonade
¼ cup apple cider vinegar
1 tablespoon brown sugar
Salt

Heat a small frying pan. Add the olive oil, shallot, garlic and ginger. Saute on medium heat for 30 seconds. Add the mango, pineapple, pineapple juice, mango lemonade, apple cider vinegar and brown sugar. Bring to a boil. Lower the heat and let simmer for 20 minutes covered. Turn the heat off and blend the mixture till smooth in a blender. Taste for seasonings and add salt if necessary. Take out in a bowl and let it cool before using it for the burgers.

To assemble the burgers, place a burger on the sliced brioche. Spread the chutney on one side with the arugula, slice tomatoes and onions.

Mango Fool

1 large ripe mango, peeled and pitted and cut into pieces

1 small lime

3 tablespoons honey

½ teaspoons vanilla extract

1 cup heavy cream

1/3 cup fresh mango, chopped

Transfer the mango, 2 tablespoons honey and juice of a lime to a blender. Blend till a puree is formed. Keep aside.

In the meantime, whip the heavy cream with 1 tablespoon honey and vanilla extract till peaks form.

Take ½ of the cream out and fold in the mango puree into the remaining cream. Fold well and transfer into 4 glasses. Top with whipped cream and garnish with fresh mango.

Steak and Mushroom Tacos

Another delicious summer recipe…

1 pound skirt steak
2 teaspoons salt
1 teaspoon smoked paprika
1 teaspoon garlic powder

Mix the salt, smoked paprika and garlic powder together. Sprinkle all over the steak and marinate for 2 to 3 hours.

2 tablespoons extra virgin olive oil plus more
2 cup shitake mushrooms, cleaned and sliced thin
1 medium yellow onion, sliced
2 garlic cloves, sliced
½ cup orange juice
2 teaspoons chipotle in adobo sauce
Salt

Heat a wide frying pan with the olive oil. Brown the steak on both sides on high heat. Keep aside. Cut into bit sized pieces. Add the mushrooms and add more oil if needed. Saute on medium high heat for a minute. Add the onion and garlic. Saute for 3 to 4 minutes on medium high heat, stirring constantly. Deglaze with orange juice and scrape the bottom of the pan. Add the adobo sauce. Mix well. Add the steak pieces and heat through. Serve on top of corn tortillas.

Grilled Skirt Steak

1 to 2 pound skirt steak

Marinade

4 garlic cloves
2 teaspoons ground cumin
2 teaspoons salt
2 teaspoons smoked paprika
½ cup cilantro, chopped
Juice of one lime
1 tablespoon extra virgin olive oil

Add the garlic, cumin, salt and smoked paprika into a mortar and pestle. Pound and crush the garlic and spices. Add the cilantro and continue to pound smooth. Add the lime juice and olive oil. Mix well and marinate the steak in a zip lock bag for 2 to 3 hours.

Grill the steak to desired doneness. Let it rest for 15 minutes before slicing. Serve with jicama salsa and guacamole.

Sicilian Caponata

1 cup mix of black and green olives, pitted

1 tablespoon capers

2 garlic cloves, peeled

½ teaspoon dried oregano

Juice on half a lemon

½ teaspoon crushed red pepper

½ cup fresh parsley

2 tablespoons extra virgin olive oil

Salt and pepper to taste

Puree all the ingredients, except the olive oil, salt and pepper, in a food processor until a paste is formed.

With the motor still running, stream in the oil until a smooth consistency if formed. Season with salt and pepper and serve.

Sauteed Shrimp with Indian Pickling Spices

1 pound medium shrimp, cleaned and deveined

2 tablespoons peanut oil

1 teaspoon cumin seeds

1 teaspoon fennel seeds

1 teaspoon mustard seeds

1 teaspoon onion seeds (nigella seeds)

¼ teaspoon fenugreek seeds

1 medium onion, sliced

1 serrano chili, chopped

2 tablespoons tomato puree

Salt

½ cup cilantro, chopped

Juice of half a lime

Heat a wok like pan with the peanut oil. Add the cumin, fennel, mustard, onion and fenugreek seeds. Saute on medium heat for 30 seconds. Add the onion and serrano and sauté on medium heat for 3 to 4 minutes. Add the tomato puree and sauté for 3 to 4 minutes. Add the shrimp and sauté for 3 to 4 minutes. Add salt and cilantro. Add lime juice. Serve warm.

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