Tag: homemade
Mexican Style Turkey Breast with Ancho Chili
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.
- ½ 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.
Apple Galette
I baked this delicious dessert using the Food and Wine recipe by Jacques Pepin. It’s an incredible recipe and everyone loved it. I did tweak it a bit- I added the heavy cream and turbinado sugar. I also used an amazing apple pie spice from raw spice bar. This apple pie spice mix is delicious, it included green cardamom, grains of paradise and rosemary. The flavor was incredible- I would highly recommend this spice store online.
Pastry
- 1 ½ cups all purpose flour
- 1 ½ teaspoons sugar
- ¼ teaspoon salt
- 1 stick plus 2 tablespoons cold unsalted butter, cut into small pieces
- 1/3 cup ice water
In a food processor, combine the flour with the sugar, salt and butter and process for 5 seconds. Sprinkle the ice water over the flour mixture and process until pastry just begins to come together and forms a ball- about 15 to 20 seconds. Transfer the pastry to a work surface, form into a disk and cover with plastic wrap and refrigerate until chilled.
- 3 large golden delicious apples
- 2 tablespoons sugar
- 1 tablespoons apple pie spices
- 1 tablespoon honey
- 1 tablespoon unsalted butter, cut into small pieces
- 2 tablespoons heavy cream
- 1 tablespoon turbinado sugar
Peel, halve and core the apples and slice them crosswise ¼ inch thick. Set aside the larger center slices and coarsely chop the end slices and any broken ones- about half of the slices should be chopped. In a small bowl, combine the sugar and apple pie spices.
Preheat the oven to 400 degrees F. On a lightly floured work surface roll out the pastry to a 12-inch round circle and transfer to a large lined rimmed baking sheet. Spread the chopped apples over the pastry to within 1 inch of the edge. Drizzle the honey over the chopped apples. Decoratively arrange the apples slices on top in concentric circles or in slightly overlapping rows. Sprinkle the spiced sugar evenly over the apples and dot with pieces of butter. Fold the pastry edge up and over the apples to create a 1-inch border. Spread the heavy cream over the folded pastry with a pastry brush evenly. Sprinkle the turbinado sugar over the cream.
Bake the galette for about 50 minutes or till the pastry is nice browned and crisp and the apples are tender. Transfer the pan to a rack and let the galette cool. Serve warm or at room temperature.
Mascarpone Whipped Cream
- 2 tablespoons mascarpone cheese
- ½ cup whipping cream
- 1 tablespoon sugar
- 2 teaspoons vanilla extract
Whip the mascarpone cheese, whipping cream, sugar and vanilla extract till stiff peaks are formed. Refrigerate till serving with the galette.
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.
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.
Stir Fried Sticky Rice Cakes with Mushrooms and Bok Choy
1 pound ground turkey
2 teaspoons cornstarch
2 teaspoons soy sauce
2 teaspoons peanut oil
16 ounces rice cakes, soaked in water for at least 2-3 hours or overnight
4 cups baby bok choy, cleaned and sliced in halves
½ cup dried shiitake mushrooms, soaked for an hour in warm water, drained and sqeezed
2 cups fresh shiitake mushrooms, sliced
4 green onions, cut into ½ inch pieces
3 garlic cloves, crushed
2 tablespoons peanut oil
2 tablespoons shaoxing wine
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
Salt
Pinch of sugar
½ cup fresh cilantro, chopped
Transfer the ground turkey to a medium bowl. Add the cornstarch, soy sauce and peanut oil. Mix well and let sit.
Heat a wok like pan over high heat. Add the one tablespoon oil. Add the ground pork and cook on high heat for 2 minutes. Add the rest of the oil and add the fresh mushrooms and sauté for 3 to 4 minutes. Add the garlic, green onions, bok choy and soaked mushrooms. Stir fry on high heat for 3 to 4 minutes and add the shaoxing wine. Add the drained rice cakes and mix well. Add the soy sauces, oyster sauce, salt and sugar. Mix well and cook on low heat with lid on till the rice cakes are cooked through but still chewy. Check for seasonings and garnish with cilantro.
Moroccan Style Chicken with Couscous with Harissa Yogurt
1 pound chicken breast
2 teaspoons cinnamon
1 teaspoon groud cumin
1 teaspoon ground ginger
1 teaspoon salt
3 tablespoons extra light olive oil
1 large onion, chopped
3 garlic cloves, grated
1 14 ounces chopped tomatoes
½ cup dried apricots, sliced
1 14 ounces can chickpeas, washed and drained
1 to 2 tablespoons honey
1 cup chicken stock
Salt
1/3 cup cilantro, chopped
1/3 cup parsley, chopped
Mix the cinnamon, ground cumin, ground ginger and salt in a small bowl. Sprinkle the chicken breasts with the spice mixture and let stand for 2 hours.
Heat a wide saucepan with olive oil and brown the chicken breasts on high heat for 2 to 3 minutes on each side. Take out of the pan and keep aside. Reheat the pan and add the onion and garlic. Saute on medium heat for 3 to 4 minutes, stirring every 30 seconds. Add the tomatoes and continue to cook for another 2 to 3 minutes. Add apricots, chickpeas, honey and chicken stock. Bring to a boil and lower heat to a simmer and cover with lid and cook for 45 minutes, checking every 15 minutes. In the meantime, slice the browned, uncooked chicken into slices. Take the lid off and add the chicken. Cook on medium heat for 3 to 5 minutes till the chicken is cooked through. Check for seasonings and add salt as needed. Garnish with cilantro and parsley. Serve with couscous and yogurt sauce.
Pine Nut Couscous
- 2 tablespoons extra light olive oil
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1/3 cup pine nuts
- 1 teaspoons salt
- 1½ cup chicken stock
- 1½ cup couscous
- 1/3 cup parsley, chopped
- 1/3 cup cilantro, chopped
Heat a medium saucepan with the oil. Add the ground cinnamon, cumin, pine nuts and salt. Saute on medium heat for 30 seconds. Add the chicken stock and cover with lid and bring to a boil. Add the couscous, turn heat off and cover with lid. Cook for 5 minutes. Fluff with fork, check seasonings and garnish with parsley and cilantro.
Harissa Yogurt Sauce
- ½ cup plain yogurt
- 2 teaspoons harissa sauce
- 1 teaspoon salt
- Juice of half a lemon
Mix all the ingredients and serve with the chicken and couscous.