Memorial Day

Today is Memorial Day, and most people have bbqs, parades and get togethers with family and friends.  We all have lots of fun on this holiday but in actuality, it is not a happy holiday at all....it is to remember all the brave men and women who died for our country so we can live in freedom.  Please take a moment to remember these brave heroes who gave you and I our freedom.  

Asian Coleslaw

I just made a bbq tonight with hamburgers and hot dogs.  I bought a bag of coleslaw mix but instead of the old boring coleslaw, I thought that an Asian version would be great as I am on an Asian kick lately.  I found this one at Simply Recipes and I changed it around a bit.

Asian Coleslaw

Serves 4

Ingredients

1 Tbsp creamy peanut butter
6 Tbsp vegetable oil
1/2 teaspoon toasted (dark) sesame oil
4 Tbsp seasoned rice vinegar (if seasoned rice vinegar is not available, add a teaspoon or two of sugar to regular rice vinegar)
1  16 oz. bag of coleslaw mix
1/4 cup  peanuts

Directions

Prepare dressing. Place peanut butter in a medium bowl. Add the vegetable oil and the toasted sesame oil and whisk until nicely smooth. Whisk in the seasoned rice vinegar and do a taste test. Depending on how you like your dressing, how salty your peanut butter is, how seasoned your rice vinegar is, you may want to add a little more vinegar, a little more sugar, or a little salt. (Makes about 3/4 cup of dressing.)
In a large bowl, toss the sliced cabbage, grated carrots, and peanuts together, and any other optional ingredients you care to add (like a little chopped cilantro or green onions). Right before serving, mix in the dressing and the peanuts.

Enjoy!

Margarita Shrimp Salad

The weather in New York has been really hot lately.  Not typical for this time of year as it is still only May.  We already have had two days in the lower 90s. Since it has been so hot, I don't like to put on the oven and it's even too hot to stand in front of a hot bbq so I think salads are perfect for this time of year.  This one has shrimp and I absolutely love shrimp so I decided to try it.  It has all really great summer ingredients and flavors.

Margarita Shrimp Salad

Serves 4-6

Ingredients

1 tablespoon lime juice 
2 teaspoons grated lime zest(not pictured)
3 cloves garlic, minced
2 pounds fresh large shrimp, peeled and deveined
3 tbsp. olive oil
1 large orange or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 small red onion, sliced (about 1/4 cup)
1/4 cup chopped fresh cilantro leaves 
4 cups romaine lettuce OR iceberg lettuce torn into bite-sized pieces(I added some arugula as well)
1 large tomatoes, thickly sliced
1/4 teaspoon ground black pepper

Directions

Stir the lime juice, lime zest, garlic and the oil in a 2-quart shallow nonmetallic baking dish or a gallon sized resealable plastic bag. Add the shrimp and toss to coat. Cover the dish or seal the bag and refrigerate for 30-45 minutes, turning the shrimp over several times during marinating.

Add the shrimp and marinade to the saucepan and cook until the shrimp are cooked through, about 2-3 minutes. Stir in the cilantro. Let cool for a few minutes.  Divide the lettuce, tomatoes, peppers, onions and shrimp mixture among 4 serving plates. Sprinkle with the black pepper.  Serve it with Cilantro Lime Vinaigrette which comes from  For the Love of Cooking

Cilantro Lime Vinaigrette

1/2 cup of chopped cilantro
1/4 cup canola oil
1-2 tbsp fresh lime juice
1 tbsp apple cider vinegar OR red wine vinegar
Salt and pepper to taste
1 clove garlic, minced
1/2 tsp oregano

Add all the ingredients to a blender or food processor.  Blend until smooth...Let the flavors mingle for at least 30 minutes.

Enjoy!

Sweet and Sour Chicken

This is another Asian dish from Jaden Hair's book, "The Steamy Kitchen".  It is a less fattening version as it is not fried.  While this was really good, I don't know if I will make it again because when you are stir frying the chicken it makes a huge oily mess all over your stove and counter tops, plus it splattered at me....LOL!!

Sweet and Sour Chicken

Serves 5

Ingredients

1 1/2 pounds of boneless and skinless chicken thighs or breasts, cut into 1" chunks (not pictured)
1 egg white
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2 teaspoons cornstarch
1 10-ounce can pineapple chunks (reserve juice)
1/4 cup juice from the canned pineapple
1/4 cup white vinegar
1/4 cup ketchup
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2-3 tablespoons brown sugar
1 tablespoon + 1 teaspoon cooking oil
1 red bell pepper, cut into 1 inch chunks (I used green peppers as that is what I had in the fridge)
1 yellow bell pepper, cut into 1 inch chunks
1 teaspoon grated fresh ginger

Directions

In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
 In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.
Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
Taste the sauce and add more brown sugar if you’d like.

Broiled Zucchini and Potatoes with Parmesan Crust

I was going through my refrigerator and I wanted to use up zucchini that I had so I found a great recipe also from Giada DeLaurentiis  It went perfect with my grilled shrimp.

Broiled Zucchini and Potatoes with Parmesan Crust

Serves 4

Ingredients

4 small new potatoes (red or white, about 1 1/2 inches in diameter)
2 tablespoons butter
1 clove garlic, minced
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long)
Pinch kosher salt and freshly ground black pepper
1/4 cup grated Parmesan

Directions

Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.

Grilled Shrimp in Artichoke Tomato Broth

I wanted to have shrimp tonight for dinner and I was looking at either Chinese or Italian cuisine.  Since I had a Chinese curry last night, I decided on Italian and I chose Giada De Laurentiis' recipe.  It's light and perfect for this time of year.

Grilled Shrimp in Artichoke Tomato Broth

Serves 4

Ingredients

2 Cloves Mined garlic
2 Teaspoons Chopped Fresh Rosemary
3 Tablespoons Extra-virgin olive oil
1/4 Teaspoon Fine sea salt
1/4 Teaspoon Ground black pepper
1 Pound Large shrimp, peeled and deveined. Or other fish
3 Tablespoons Olive oil (for broth)
2 Shallots, sliced into thin rounds
2 Cloves Garlic, minced
1 Pound Frozen artichokes, thawed
1/2 Cup Dry white wine
1 1/2 Cups Low-sodium chicken broth
1 Can Diced tomatoes (14.5 oz)
1/2 Teaspoon Minced fresh thyme leaves
1/4 Teaspoon Salt
1/4 Teaspoon Black Pepper

Directions

In a bowl, marinate shrimp in garlic, rosemary, oil, salt and pepper. Cover and refrigerate for 1 1/2 hours
• Broth: Heat in a medium saucepan, 3 tblsp oil and shallots over medium-high heat for one minute.
• Add in artichokes and garlic - 8-10 minutes.
• Add wine and scrape brown bits from bottom of pan.
• Add broth, tomatoes and their juices, thyme, salt and pepper. Boil.
• Reduce heat and simmer for 5 minutes.
• While broth is simmering. Grill shrimp. (1-2 minutes per side)
• Spoon broth into bowls and top with shrimp.

Chicken Curry

When my friend Mary from Scotland came to visit me last year she brought me a curry mix.  I never had curry before and when I tried it, I found it to be really good.  This particular brand you can't get in the USA but it can be bought in the UK.  I haven't seen anything similar as far as a powder mix but I believe there are bottled curries.  This one is not Indian, it is Chinese style. It's really good and has just enough spice....definitely not like eating fire...LOL!!  It was real good.  I served it with a jasmine coconut rice and an Asian salad.

Chicken Curry

Serves 5

Ingredients

3 tbsp. Mayflower Medium curry mix or any other powder mix or Jar mix...for the jar mix you will need to follow the directions for that

2 lbs. boneless skinless chicken breasts, cut into chunks

1 onion, diced

1 cup frozen peas thawed

2-3 tbsp. peanut butter *this is what Mary does and it makes it taste really good

1 tbsp. vegetable oil

16 oz. water

Directions

Heat oil in a wok or large frying pan.  Stir fry the chicken for three minutes or until no longer pink.  Add the onion and peas and stir fry for another minute.  Remove from the wok/pan and keep warm.  Add water. Stir in the curry mix. Whisk until the sauce comes to a boil and thickens.  Add the peanut butter.  Reintroduce the chicken, onions and peas.  Lower the heat and simmer for two minutes.  Stirring occasionally.  Serve hot over rice, if desired.

Enjoy!

Bolognese Sauce

This recipe comes from Lidia Bastianich's book called "Lidia's Italian American Kitchen".  Lidia is one of my favorite chefs.  I absolutely love her cookbook and have made many recipes from it.  This sauce takes at least 2 hours to cook to get the full flavor of the meat.  I cooked it for 2 1/2 hours.  It's a real old fashioned Bolognese sauce that I think you will love.  It's not very difficult to make at all.

Bolognese Sauce

Makes 6 cups

enough to dress about 1 1/2 lbs of dried pasta

Ingredients

3 tbsp. extra virgin olive oil

1 medium yellow onion, minced (about 1 cup)

1 medium carrot, peeled and finely shredded (about 1/2 cup)

1/2 cup minced celery

1 lb. ground beef (not pictured)

1 lb. ground pork (I used all beef) 

1/2 cup dry red wine

3 cups canned Italian plum tomatoes

3 bay leaves

4 cups hot water or as needed

salt and pepper to taste

Directions

Heat the olive oil in a wide skillet or Dutch oven over medium heat.  Stir in the onions, carrots, and celery, season them lightly with salt and cook, stirring until the onion is translucent, about 4 minutes.  Crumble in the ground beef and pork and continue cooking, stirring to break up the meat until all the liquid the meat has given off is evaporated and the meat is lightly browned, about 10 minutes.  Pour in the wine and cook, scraping the bottom of the pan, until the wine is evaporated, 3 to 4 minutes.  Stir in the tomato paste and cook a few minutes.  Pour in the tomatoes, toss in the bay leaves and season lightly with salt and pepper.

Bring to a boil, then lower the heat so the sauce is at a lively simmer.  Cook, stirring occasionally, until the sauce is dense but juicy and a rich, dark red color. (Most likely a noticeable layer of oil will float to the top toward thee end of cooking).  This will take about 2 to 3 hours..the longer you cook it, the better it will become.  While the sauce is cooking, add hot water as necessary to keep the meats and vegetables covered. The oil can be removed with a spoon and reincorporated into the sauce which is done traditionally.


*the sauce can be made the day before and skim the fat off the top.

Enjoy!

Get the most out of and into your freezer

I was reading an article in Cooking Light magazine about getting the most out of your freezer.  I know I have thrown out things in there cause of freezer burn and I'm sure you have as well.  The trick is to pack everything correctly in the right containers and/or wraps.  Unfortunately I don't have a big freezer.  I have a freezer on the top and both the freezer and the fridge total only 18.2 cu. ft.  Not a whole lot of space for someone who loves to cook.  My dream fridge would be a professional brand such as Viking or Sub Zero with the french doors and the freezer on the bottom.  Some day!!


Here are some tips that Cooking Light recommends.


1.  Problem: Cartons of soups and other liquids hog space.  Solution: Ladle room temperature liquids into double sealed plastic quart size freezer bags, leaving room in the bag to allow the liquid to expand as it freezes.  Place the bags on a jelly roll pan (just in case something spills), and let them freeze flat until solid.


2.  Problem: It's too crowded in there.  Solution: Stackable square or rectangular plastic containers fit into corners.  Round containers waste space.


3.  Problem: Fresh fruit clumps together when frozen.  Solution: Freeze fruit individually.  Spread berries (and any other soft or squishy items-fruits or vegetables, meatballs, ravioli) in an even layer on a baking sheet, making sure none are touching. (Food freezes faster if there's cold air circulating around it).  Once items are individually frozen, transfer them to a zip top freezer bag.  If you're freezing an especially big batch and don't have much room in your freezer, work in batches.


4.  Problem: Freezer burn.  Solution: Wrap it right. Choose wraps and containers designed specifically for the freezer: coated freezer paper, thick plastic freezer wraps, double seal zip top freezer bags, and rigid plastic containers with lids that form an airtight seal.  Freezer burn is a form of dehydration; air is the enemy. A thin bag or flimsy plastic won't cut it.  If you're going to store meats for more than a month, you'll need to doubl wrap the original plastic wrapped trays.


5.  Problem: Food turns to mush when defrosted.  Solution: Frozen food, especially fruit, will almost always be softer when thawed.  But slow freezing causes large ice crystals to form in foods, which makes for especially mush texture.  To freeze faster, be sure your freezer is the correct temperature--0 degrees.  Get an appliance thermometer and leave it in the freezer.


6.  Problem: The power went out.  How long will food stay frozen and safe? Solution:  Food in a full freezer will be fine for up to 48 hours, according to the USDA food safety guidelines--as long as you don't raise the temperature by opening the door frequently.  If your freezer is only half full, you have a 24 hour window of safety.  (With less frozen solid stuff inside, the temperature climbs faster).  What about foods in the fridge?  They'll only last four hours without power.   Back in the summer of 2006 there was a blackout in New York and most of the northeast.  I lost power for about 24 hours and I didn't open my freezer and everything was frozen solid when the power came back on.  The milk in the fridge spoiled so I had to get rid of that but everything else was ok. So if you lose power, just don't open the door and you will be fine.

Ginger Pineapple Fried Rice

I love the way Pineapple Fried rice tastes and I found a real easy one at Simply Recipes It goes perfect with my Thai Thighs.

Ginger Pineapple Fried Rice

Serves 4

Ingredients

1 cup cold Jasmine or Basmati rice cooked according to directions on the box and then cooled

3 Tbsp grapeseed, canola, peanut oil, or other high smoke-point oil
3 tablespoons finely minced fresh peeled ginger
5 scallions (white and pale green parts separated from greens), finely chopped
2 tbsp. soy sauce (not pictured)
3/4 cup diced (1/4 inch) cored peeled fresh pineapple (labeled "extra sweet")(I used canned)
1 teaspoon dark Asian sesame oil

Directions

Heat a large (12-inch or more) heavy skillet over medium-high heat. Add 1 Tbsp of the oil to coat the bottom of the pan. When oil just begins to smoke, stir-fry ginger, white and pale green parts of scallions, and 1 tbsp of the soy sauce until fragrant, about 1 minute. Add the remaining 2 Tbsp oil to the pan. Crumble rice into the pan and stir-fry until lightly browned, 3 minutes. Add the other tbsp of the soy sauce. Remove from heat, then add scallion greens, pineapple, and sesame oil, tossing to combine. 

Enjoy!

Thai Thighs

I found this recipe in a grilling magazine and since I absolutely love Thai and grilled foods, I decided to try it.  All the ingredients go perfectly together and making them on the grill is for easy cleanup.

Thai Thighs

Serves 6

Ingredients

12 chicken thighs, skinless, boneless (not pictured)

2/3 cup snipped fresh basil

2/3 cup snipped fresh cilantro

2 tbsp. brown sugar

12 garlic cloves, minced

2 tbsp. fresh ginger

2 tbsp. soy sauce

1 tbsp. fish sauce

1 tbsp. toasted sesame oil

2 tsp. red curry paste

1/2 cup honey roasted peanuts, chopped

Directions

Place chicken in a resealable bag.  For marinade, in a small bowl, combine 1/3 cup of the basil, 1/3 cup of the cilantro, brown sugar, garlic, ginger, soy sauce, fish sauce, oil and curry paste.  Rub marinade over chicken.  Seal bag; turn to coat chicken.  Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally.  Drain chicken, scrape marinade from chicken and discard.

For a charcoal grill, arrange medium hot coals around a drip pan.  Test for medium heat above pan.  Place chicken, meat sides down, on grill rack over drop pan.  Cover and grill for about 30 minutes or until chicken is no longer pink (180F), turning once halfway through grilling. For a gas grill, preheat grill.  Reduce heat to medium.  Adjust for indirect cooking.  Grill as above.

Meanwhile in a small bowl combine the remaining 1/3 cup of basil, the remaining 1/3 cup cilantro and peanuts.  Sprinkle the chicken with the mixture.

Enjoy!

Giando on the Water

Last night I went to an amazing restaurant called Giondos on the Water located in the Williamsburg section of Brooklyn right on the East River with fabulous views of Manhattan as you can see from my pictures.  The service and food were outstanding and I highly recommend it for any special occasion.

Giondo on the Water

400 Kent Avenue, Brooklyn, NY 11211

718-387-7000

Tso's Skinny Chicken

I bought a jar of General Tso's sauce  a while ago but today I thought that General Tso's chicken would go perfect with my cold noodles.  Right on the bottle is a recipe for a low fat version of it so I changed the recipe around a bit and I think you will like it.

Tso's Skinny Chicken

Serves 4

Ingredients

4 skinless boneless chicken breasts (not the thin sliced)(cut into 1 inch chunks)

1 bottle of Asian Gourmet or any other brand of General Tso's Dipping and Grilling Sauce

1 tbsp. canola or peanut oil (not pictured)
2 tsp. sesame oil (not pictured)
Toasted sesame seeds for garnish
1 tsp. cilantro for garnish (not pictured)

Directions

Mix the chicken pieces with 1/2 cup of the sauce and refrigerate for about an hour, even more is ok.  Heat oil in skillet, add the chicken and cook 4-5 minutes, turning frequently until browned.  Add one cup of the sauce and simmer for 8-10 minutes. Drizzle with the sesame oil.  Serve over rice or noodles. Dip chicken into remaining sauce from the bottle.

Enjoy!

Cold Curry Peanut Noodles

The new issue of Food Network magazine arrived and I was going through it and there are some really great recipes.  I have had cold peanut noodles before but never with red curry paste.  

Cold Curry Peanut Noodles

Serves 4

Recipe courtesy of Food Network

Ingredients

12 ounces whole-wheat spaghetti

2/3 cup crunchy peanut butter
1 to 2 tablespoons red curry paste
2 teaspoons rice wine vinegar
Juice of 1 lime, plus wedges for serving
1/3 cup fresh cilantro leaves, plus more for sprinkling
2 scallions, thinly sliced
1 cucumber, peeled, seeded and cut into thin strips
1 large carrot, coarsely grated
Red pepper flakes or chili paste, for serving (optional)

Directions

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve about 1/2 cup cooking water, then drain in a colander and rinse under cold water. Shake off the excess water.
Meanwhile, puree the peanut butter, curry paste, vinegar, lime juice, cilantro, 1/2 cup water and 1 teaspoon salt in a food processor or blender until smooth. Toss the spaghetti with the peanut sauce, scallions, cucumber and carrot in a large bowl until coated. Season with salt and stir in some of the reserved cooking water to loosen the sauce, if necessary. Put in the refrigerator to chill for a couple of hours. Transfer to bowls and top with more cilantro and pepper flakes, if desired. Serve with lime wedges.

Enjoy!