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Category Archives: Entrées

Mexican Style Turkey Breast with Ancho Chili

November 19, 2017

Compound Butter

  • 4 tablespoons butter, melted
  • Zest of one orange
  • Zest of one lemon
  • 3 garlic cloves, grated
  • 2 teaspoons salt

Mix the butter with orange and lemon zest, garlic and salt.

Spice Rub

  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon acho chili powder

Mix all the spices together and set aside.

  • 1/2 cup Chili Barbecue Sauce
  • 1 7 to 10 pound turkey breast
  • Salt
  • Pepper
  • 1 orange, cut into eight pieces
  • 1 lemon, cut into eight pieces
  • 2 cups turkey or chicken broth
  • Salt
  • Pepper

Have your gravy ready either the day before or the morning of. Transfer it to a large saucepan and keep aside.

Preheat convection oven to 325 degreed F.

Place the turkey onto a rack in a roasting pan. Turn the turkey over and place the cut up orange and lemon inside the cavity. Sprinkle salt and pepper liberally and turn it breast side facing up. Loosen the skin and carefully spread half the compound butter. Spread the rest all over the skin. Sprinkle the spice rub all over the top. Pour the broth to the bottom of the roasting pan. Keep aside.

With a brush add the chili barbecue sauce (recipe below) all over the turkey. Roast the turkey glazing every 15 minutes. Roast till internal temperature reaches 158 to 160 degrees F. Take out of the oven and place onto a platter and cover with foil to rest for at least 20 minutes. While the turkey is resting, take the drippings from the bottom of the pan and pour them into a small glass bowl. Let the fat separate, remove from top and pour the liquid into the prepared gravy and bring to a boil. Check for seasonings and heat the gravy through. Serve with the turkey.

Chili Barbecue Sauce

2 tablespoons olive oil

1 shallot, minced

2 garlic cloves, minced

2 dried ancho chilies, stems and seeds discarded and cut into ½ inch pieces

1 14 ounces can diced tomatoes with chilies

½ cup red wine vinegar

1/3 cup brown sugar

1/3 cup Worcestershire sauce

Juice and zest of 3 clementines

1 to 2 teaspoons salt

Heat a medium saucepan with the olive oil. Add the shallot and garlic. Saute on medium heat for 2 to 3 minutes. Add the ancho chilies, tomatoes, vinegar, sugar, Worcestershire sauce, zest, juice and salt. Bring to a boil and simmer on a low flame for about 20 minutes. Take off heat and transfer to a blender and blend till a smooth sauce is formed. Check for seasonings and take out into a small bowl.

 

 

Vietnamese Style Chicken

November 14, 2017
  • 2 pounds chicken thighs, boneless and skinless

 

  • ¼ cup tamari
  • ¼ cup fish sauce
  • 3 tablespoons brown sugar
  • ½ cup chopped fresh cilantro, stems and leaves separated
  • 1 inch fresh ginger, grated
  • 3 garlic cloves, grated
  • Zest and juice of one lime
  • 1 teaspoon cayenne pepper
  • 1 teaspoon corn starch mixed in with 2 teaspoons water
  • Peanut oil for grilling
  • 1/3 cup chopped peanuts

Add the tamari, fish sauce, brown sugar, cilantro stems, ginger, garlic, lime zest and juice and cayenne pepper in a small bowl. Mix well. Place the chicken in a zip lock bag and add the marinade and marinate for 2 to 3 hours in the fridge. Take chicken out of the bag, pat dry and keep aside. Transfer the marinade to a small saucepan, bring to a boil and add the corn starch sauce. Bring to another boil, taste for seasonings and keep aside.

Heat the grill on high to preheat to at least 500 degrees. Turn heat down to medium. Drizzle the chicken pieces with some peanut oil and place on the hot grill and wait 3 to 4 minutes or until grill marks form. Turn the thighs and grill on medium heat for 5 to 7 minutes with the lid on. Once the chicken is cooked through, transfer to a platter and garnish with cilantro leaves and chopped peanuts.

Quick Chicken Curry with Curry Leaves

November 13, 2017
  • 2 pounds boneless, skinless chicken thighs, cut into 2 inch pieces

Marinade

  • Juice of a large lime
  • 1 teaspoon salt
  • 2 teaspoons ground coriander
  • 1 teaspoon cayenne pepper

Marinate the chicken pieces with the lime juice, salt, coriander and cayenne pepper for 2 to 3 hours.

  • 2 tablespoons coconut oil
  • 2 teaspoons fennel seeds, crushed
  • 10 to 12 curry leaves
  • 2 medium yellow onions, sliced
  • 1 serrano pepper, slice in half
  • 3 to 4 garlic cloves, grated
  • 1 teaspoon turmeric
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • Salt
  • ½ cup cilantro, chopped

Heat a large saucepan with coconut oil. Add the fennel seeds, curry leaves, onion, Serrano pepper and garlic. Saute on medium heat for 4 to 5 inutes. Add the turmeric, coriander powder and a teaspoon of salt. Saute on medium heat for another 3 to 4 minutes. Add the chicken with the marinade and bring to a boil. Lower the heat to a simmer and cover with lid and cook for about 15 minutes. Take the lid off and let the chicken simmer on medium heat for another 5 to 6 minutes. Check for seasonings and garnish with garam masala and cilantro. Serve with rice and roti.

 

Corn and Green Bean Pappardalle with Herbed Ricotta

November 7, 2017
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 cup fresh or frozen corn
  • 1 cup green beans, chopped and rinsed
  • Salt
  • ½ cup fresh basil, chopped
  • 2 cups fresh or bottled marinara sauce
  • ½ pound cooked pasta (I used pappardelle) with ½ cup pasta water to spare

Heat a wide frying pan with olive oil. Saute the onion and garlic on medium heat for 3 to 4 minutes. Add the corn and green beans. Sprinkle a teaspoon of salt. Saute on medium heat for 3 to 4 minutes. Add the basil and check for seasonings. Add the marinara sauce, bring to a boil and then add the cooked pasta with the pasta water. Mix well, bring to a boil and check for seasonings.

Herbed Ricotta

  • 1 cup fresh ricotta
  • 2 garlic cloves, grated
  • Zest of one lemon
  • 1 teaspoon salt
  • ½ cup basil, chopped
  • 1/3 cup parsley, chopped

Mix everything together in a large bowl. Check for seasonings and serve with a dollop of ricotta on a serving of pasta.

Drunken Noodles

November 6, 2017

Sauce

  • ¼ cup fish sauce
  • ¼ cup sweet soy sauce
  • 2 tablespoons oyster sauce
  • 3 tablespoons chili garlic sauce
  • 2 teaspoons corn starch

Mix all the ingredients into a small bowl with the corn starch. Keep aside.

  • 8 ounces big flat rice noodles cooked according to package direction and separated, once separated, drizzle some oil into the noodles and massage through with fingers to avoid sticking together
  • 2 tablespoons peanut oil
  • ½ pound medium shrimp, cleaned and deveined
  • 4 garlic cloves, minced
  • 1 serrano chili, sliced, optional
  • 1 large yellow onion, sliced
  • 1 cup grape tomatoes, sliced in half
  • 1 cup Thai basil, leaves only, chopped
  • 2 packs of baby bok choy, trimmed and sliced in half
  • 2 eggs, room temperature

Heat a wok like pan with the peanut oil. Add the onion, garlic and chili. Saute on high heat for 2 to 3 minutes. Add the grape tomatoes and the bok choy and sauté for another 2 to 3 minutes. Add the noodles and sauce. Bring to a boil and add the shrimp. Cook for 2 minutes and add the 2 eggs. Mix really well until the eggs are incorporated and the dish becomes creamy. Add the basil, mix well and check for seasonings. Serve warm.

ShanXi Noodles with Pork

October 31, 2017

I can eat noodles everyday, 3 times a day. I am always looking for different recipes… I really like this one. Very different flavored with cumin, coriander and ginger!

  • 12 ounces flat wide noodles (wide pasta noodles can be substituted), cooked according to package instructions. Drain and drizzle with some oil and keep aside.
  • ½ pound center cut boneless pork chops, sliced thin
  • Peanut oil
  • 1 + 2 tablespoon Shaoxing rice wine
  • 1 teaspoon cornstarch
  • 1 tablespoons cumin seeds
  • 2 teaspoons coriander seeds
  • 2 inches fresh ginger, grated
  • 3 scallions, chopped with white and green parts separated
  • 5 garlic cloves, grated
  • 1 jalapeno pepper, seeded and chopped
  • 1 yellow onion, sliced thin
  • 2 celery stalks, diced
  • 1 tablespoon chili oil
  • 1 teaspoon sugar
  • 1 teaspoon rice vinegar
  • 1 tablespoon tamari
  • ½ cup chicken broth
  • Salt
  • 6 to 8 baby bok choys, sliced in half
  • ½ cup cilantro, chopped

 

Combine the sliced pork with 1 tablespoon peanut oil, 1 tablespoon Shaoxing rice wine and 1 teaspoon cornstarch. Mix well and let it sit for at least an hour or up to 3 hours in the fridge.

In a small pan, roast the cumin and coriander seeds until fragrant, about 5 minutes. Coarsely grind the spices in a mortar and pestle and set aside.

Heat 3 tablespoons peanut oil and add the ginger and scallion whites and cook on medium heat for a minute. Add the garlic and jalapeno pepper and cook for another 30 seconds. Turn the heat up and add the pork. Stir fry till browned and add onion and celery. Stir fry for another 2 minutes and add 2 tablespoons Shaoxing rice wine, the spice mixture, chili oil, sugar, rice vinegar, tamari. Add chicken broth to deglaze to pick up all the brown goodies from the bottom of the pan. Add the bok choy, stir fry for 2 minutes and add the noodles. Mix well, check for seasonings and add salt and garnish with cilantro. Serve immediately.

Portuguese Style Chicken with Saffron and Peppers

October 30, 2017
  • 2 tablespoons butter
  • 4 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 medium yellow onion, thinly sliced
  • 2 large sweet red peppers, cored, seeded and cut into strips
  • 3 to 4 garlic cloves, chopped
  • ½ cup orange juice
  • 1/3 cup chicken broth
  • ½ teaspoon saffron threads
  • 1 cup crushed tomatoes
  • Salt
  • Pepper

1/3 cup fresh parsley, chopped

Heat a wide skillet with the butter over high heat. Sprinkle salt and pepper on the chicken breasts and transfer them to the pan and cook over medium heat until lightly golden brown, about 4 minutes. Turn the pieces, reduce the heat and cook on the other side for another 4 minutes or till almost done- do not overcook. Transfer the chicken to a platter and keep aside.

Add the olive oil to the same skillet and cook the onion, peppers and garlic over medium heat, about 3 minutes. Take out of the pan and keep aside. Deglaze the pan with the orange juice and chicken broth and scrape the bottom with a wooden spatula. Add the saffron and crushed tomatoes. Bring to a boil and simmer for 10 minutes. Add the pepper and onion mixture back to the pan and cook for a minute. Add the chicken back to the pan and simmer for another 2 to 3 minutes to finish cooking the chicken. Check for seasonings and garnish with parsley.

Modified from New York Times