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Tag: serrano chilies

Steak with Nectarine Guacamole

August 28, 2018

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

August 27, 2018

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.

Thai Style Burgers

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.

Vegetable Drunken Noodles

March 20, 2016

Meatless Mondays are back with this delicious recipe with flat noodles. I used all vegetables but it can be made with chicken, shrimp, etc. If you want to make it completely vegetarian, eliminate or substitute with the suggestions below. Kids will love it!

  • 1 pound pad Thai flat rice noodles
  • 3 tablespoons peanut oil
  • 4 garlic cloves, chopped
  • 2 Serrano chilies, seeds taken out and chopped
  • 1 medium yellow onion, sliced
  • 1 cup snow peas, sliced in half
  • 1 large red bell pepper, sliced
  • 1 medium carrot, sliced
  • 1 tablespoon Shaosing rice wine
  • 2 tablespoons oyster sauce (eliminate if making it completely vegetarian)
  • 1 tablespoon low sodium tamari
  • 1 tablespoon fish sauce mixed with 1 teaspoon brown sugar (substitute Worcestershire sauce if making vegetarian)
  • 2 green onions, sliced on a bias
  • ½ cup cilantro, chopped

Cook the rice noodles according to the package directions, drain and rinse with cold water and add 1 tablespoon oil to avoid sticking. Keep aside.

Add the 2 tablespoons oil to a wok on high heat and add the garlic, chilies and onion. Saute for a minute on high heat. Add the snow peas, bell pepper and the carrot. Saute for another minute and add the noodles and mix well. Add the rice wine, oyster sauce, tamari and the fish sauce and sauté till all the flavors have combined. Garnish with green onions and cilantro.

Super Easy Tomato Salsa

January 29, 2013

Super Easy Tomato Salsa

This salsa has a bit of a kick to it. If you are not inclined to eat spicy food, go ahead and eliminate the chilies. I had these yummy looking, red, Thai chilies in my fridge that were calling my name. Foot ball food screams spicy, flavorful foods and this one delivers. It is perfect on the delicious tacos as well as accompanied by some tortilla chips…either way, it is a winner!

  • 1 cup cherry tomatoes, chopped
  • 1 medium shallot, chopped
  • 2 serrano chilies, chopped
  • ½ cup cilantro, chopped
  • 2 garlic cloves, grated
  • Juice of one lime
  • 2 teaspoons salt
  • 1 tablespoons extra virgin olive oil

Transfer the tomatoes, shallot, chilies, cilantro, garlic, lime juice, salt and olive oil to a medium bowl. Mix well and let sit for an hour before serving.

Porterhouse Steak with Smoked Paprika and Nectarine Guacamole

September 30, 2012

Porterhouse steak

  • 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.

Cilantro Chili Roasted Salmon

September 26, 2012

Cilantro Chili Roasted Salmon

  • ½ cup cilantro, chopped
  • 3 garlic cloves, chopped
  • 2 serrano chilies, chopped
  • 2 teaspoons salt
  • 2 tablespoons extra virgin olive oil
  • 2 to 3 salmon filets

Add the cilantro, garlic, chilies and salt into a mortar and pestle. A processor can be used as well. Pound the cilantro mixture till smooth. Add the olive oil and mix well.
Marinate the fish filets with the herb mixture for 2 to 3 hours.
Roast the fish according to desired doneness.
Serve immediately.

Stir Fry Quinoa with Bok Choy and Corn

September 25, 2012

Stir Fry Quinoa with Bok Choy and Corn

  • 1 tablespoon extra light olive oil
  • 1 cup quinoa
  • 2 cups chicken broth
  • 2 teaspoons salt

Heat a medium pan with the olive oil. Add the quinoa and sauté on medium heat for a minute. Add the chicken broth and salt and bring to a boil. Simmer on medium heat for about ten to fifteen minutes or till the quinoa is cooked through. Take out of pan into a plate to cool.

  • 2 tablespoons extra light olive oil
  • 3 garlic cloves, chopped
  • 3 serrano chilies, chopped
  • 5 to 6 baby bok choy, whites and greens separated and chopped
  • 2 ears of corn, kernels sliced off
  • ½ cup cilantro
  • 2 teaspoons chili garlic sauce
  • 2 to 3 tablespoons tamari

Heat a wok like pan with the oil. Add the garlic and chilies and sauté on high heat for a minute. Add the whites of the bok choy and corn. Saute on high heat for 2 to 3 minutes. Add the bok choy greens and cilantro. Add the chili garlic sauce and tamari. Saute on high heat for 2 to 3 minutes. Add the quinoa and sauté for another 3 to 4 minutes. Check for seasonings and serve warm.