Tag: travel blog
- 4 pounds Yukon gold potatoes, peeled and cut into small squares
- 3 garlic cloves
- 4 tablespoons butter
- ¾ to 1 cup half and half
- 2 cups shredded Manchego cheese, grated
- 1 teaspoon smoked paprika
- ½ cup green onion, chopped
Add the cut potatoes to a deep pot and cover with water. Add at least 2 tablespoons salt and the garlic cloves. Place a lid on the potatoes and bring to a boil. Uncover and cook until tender, about 10 to 15 minutes. Drain potatoes and garlic and put them through a food mill and add back to the hot pot. Add butter, half and half and smoked paprika. Check for seasonings, add pepper. Transfer to a serving bowl and let cool all the way. Add the grated cheese and mix well. At this point, the potatoes can be refrigerated and made at least a day in advance. Once ready to bake, take out of fridge at least 30 minutes in advance. Bake in a 350 degree oven for 30 minutes or till heated through. Garnish with green onions and cilantro.
If you are looking for a super flavorful turkey this Thanksgiving- this is the recipe for you. It has a bit of Latin flair to it and it is delicious!!
- 2 cups chicken broth
- 2 cups orange juice
- 1 tablespoon tamarind concentrate
- 2 tablespoons orange zest
- ½ cup brown sugar
- 1 teaspoon salt
- 1 teaspoon smoked paprika
Add the broth, orange juice, tamarind concentrate, orange zest, brown sugar, salt and smoked paprika to a medium saucepan and bring to a boil. Simmer for 20 to 25 minutes till it is reduced to 1 cup and thick and syrupy.
- 1 stick unsalted butter, room temperature
- 2 teaspoons salt
- 5 garlic cloves, minced
- Zest of 2 navel oranges
Mix the butter, salt, garlic, zest and pepper in a small bowl until everything is incorporated well.
- 2 to 3 cups chicken stock
- 2 5 to 6 pounds turkey breasts
- 12 carrots
Preheat oven to 350 degrees F.
Place the carrots at the bottom of a roasting pan. Add the chicken stock and place the rack into the pan. Place the turkey on to the rack. Salt and pepper the cavity and stuff with leftover oranges. Spread the compound butter under the skin, spreading it well all over. Salt and pepper the outside generously and spread the glaze all over the bird. Roast till the temperature inside the bird reaches 165 degrees F. Take out and place onto the cutting board and cover with foil. Take the carrots out and pour the juices into a measuring cup. Skim the fat off the top and pour the liquid to the prepared gravy. Taste for seasonings. Slice the turkey and serve with hot gravy.
Make Ahead Gravy
- 4 cups homemade or store bought turkey stock
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
In a large frying pan, heat the butter and add the shallot and garlic. Saute for a minute over medium heat. Add the flour and turn the heat to medium high heat, stirring constantly. Cook the flour for at least 10 minutes or till it turns chocolate brown. Slowly add the stock, whisking vigorously at the same time. Bring to a boil and check for seasonings. Add salt and pepper accordingly. Once the turkey is done, add the drippings to the gravy and reheat.
Roast the Brussels sprouts with a drizzle of olive oil and sprinkle of salt and pepper in a 400 degrees oven for 15 minutes, till golden brown. Set aside and let cool.
1 cup pomegranate seeds
½ cup chopped walnuts
½ cup fresh parsley, leaves picked and cleaned
2 tablespoons tahini, room temperature
Juice of one large navel orange
Juice of one lime
1 tablespoon honey
1 tablespoon extra virgin olive oil
1 garlic clove, grated
½ teaspoon salt
¼ teaspoon pepper
Mix all the ingredients in a bowl, check for seasonings and adjust if necessary.
Transfer the sprouts, pomegranate seeds, walnuts and parsley to a serving bowl. Drizzle 3 tablespoons of dressing, mix well and add more dressing if necessary or fix seasonings by adding salt and pepper. Serve room temperature.
- 2 pounds Brussels sprouts, trimmed and halved lengthwise
- 2 tablespoons extra virgin olive oil
- 1 pack fresh Mexican chorizo, casings off and crumbled
- 2 medium shallots, chopped
- ½ cup pine nuts
- ½ cup fresh cilantro, chopped
Preheat oven to 400 degrees F.
Blanch the Brussels sprouts in boiling water, drain and put them into an ice bath to shock them and retain the color. Take out of the water and pat dry. Keep aside. This can be done a day before and refrigerated.
Heat a large skillet with 2 tablespoons olive oil. Add the chorizo and cook on medium heat for about 5 to 7 minutes till golden brown. Add the shallots and cook, stirring and cook for about 5 to 6 minutes. Add the pine nuts and cook for a minute. Add the Brussels sprouts to the mixture, mix well and cook for 5 to 6 minutes till the sprouts are cooked through. Season with salt and pepper. Garnish with cilantro and serve.
- 1 ½ cups whole milk
- 3 teaspoons powdered gelatin
- ½ cup sugar
- 1 ½ cups heavy cream
- 5 cardamom pods
- 1/8 teaspoon crushed saffron threads
- ¼ teaspoon salt
- Eight 4 ounce ramekins
- ¼ cup pistachios
- ½ teaspoon salt
- 1 teaspoon brown sugar
In a small saucepan heat the cream, sugar and salt until steaming hot (not boiling), stirring from time to time. Add the cardamom pods and saffron. Cover and allow to steep for 30 minutes. Meanwhile pour the milk into a small bowl and sprinkle the gelatin over it. Set aside for 15 minutes.
Add the milk and gelatin to the cream and reheat to steam, stirring well to dissolve gelatin (make sure not to boil). Strain the mixture into the ramekins and refrigerate overnight.
Grind the pistachios, salt and brown sugar in a grinder.
Top the panna cottas with ground pistachio mixture and serve.
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh thyme, chopped
- 5 ounces Cremini mushrooms, chopped
- 1 pound ground turkey meat
- ½ cup panko bread crumbs soaked in 1/3 cup of milk
- ½ cup burrata cheese, torn into chunks
- ½ cup grated Parmigiano Reggiano cheese
- 1 egg, beaten
- 4 cups store bought or homemade marinara sauce
Heat a medium frying pan with the olive oil. Add the mushrooms and sauté on a medium high heat for 5 to 6 minutes, stirring constantly. Add the onion, garlic and thyme and a sprinkle of salt. Continue to sauté for another 4 to 5 minutes. Turn heat off and cool completely.
Add the turkey meat to a medium bowl, add the cooled mushroom mixture, both the cheeses, egg, 1 to 2 teaspoons salt and the soaked breadcrumbs. Mix well and keep the mixture aside for about an hour in the fridge for the flavors to marinate.
Heat the marinara sauce in a large saucepan. Form medium sized balls from the turkey meat and gently drop into the simmering tomato sauce. Once all the meat used up, bring the sauce and meatballs to a gentle boil, reduce the heat, cover with lid and cook for 20 minutes. Serve with spaghetti!
- 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.