Tuesday, October 19, 2010

Indian: Lamb Rogan Josh

Lamb Rogan Josh with Basmati Rice and Naan.

okay so i found an easier way to make this yummy dish. - it is time consuming in the amount of time it needs to simmer, but is definitely worth the wait ...and even better the next day!

Good News/Bad News:
bad news: the first time buying the ingredients you will spend around 70-80 dollars.
good news: now you have the spices and the next 5-10 times you make this you will spend about $20-$25 (and this recipe feeds at least 5 adults!)

First i put all my spices on a plate...let me try to remember:
1-2 tablespoon each of minced garlic, minced fresh ginger root, madras curry powder,
1-2 teaspoon each of tumeric, cayenne pepper, cumin , coriander, garam masala, and salt
2 bay leaves

2 onions finely chopped (i used my food processor)
2 pounds boneless leg of lamb cubed into stew meat - the butcher will do this for you)

in a large pot - add 2-3 tablespoons of olive oil and bring to high heat

braise the lamb until most sides are browned - this takes about 2 minutes - they will be raw in the middle still. put aside

i braised a few for a minute longer for a mid-rare lamb snack as i cooked dinner :)

add onions in meat dripping and cook until translucent and golden

14-16 ounces of tomato puree
1 cup plain whole milk yogurt
2 cups of water (this helps tenderize meat too)

once onions are browned add in spices and cook for a minute

add in tomato puree
add in yogurt and water
stir and bring to a boil then down to a simmer

add in lamb chunks
let simmer for 1.5-2 hours.
turn off heat and let it sit for about 45 minutes - or until sauce thickens
make Basmati Rice per package instructions

grill or bake some pre-made Naan at the last minute to serve with the dish. and garnish with fresh Cilantro.

Plate up and enjoy.

Thursday, August 26, 2010

Cajun Tilapia with Corn and Black Bean Salsa

Cajun Tilapia with Corn and Black Bean Salsa

Preheat oven to 425 - Put Tilapia Filets on a sprayed pan - season with Cumin and Cajun Seasoning - bake for about 20 minutes

Make the Salsa! this is so good it almost tastes like mango salsa.
start corn - one ear of corn snapped in half - i microwaved it for 6 minutes - then cut off the cob - put in bowl and put in the fridge or freezer to cool off

cut one large tomato - i used a yellow tomato for a vibrant color

chop half of a jalapeno and half of a small bell pepper

chop a handful of cilantro

toss in bowl

Add in half - 3/4 of a can of drained rinsed black beans - add in corn

add in juice of 1/2 lime or lemon, salt and pepper, and a tablespoon of Garlic Chili Sauce

Viola! (this is a great vegetarian salsa)

Plate up and enjoy! serve with spicy sour cream (sour cream mixed with ground chili paste)

Tuesday, August 24, 2010

Basil Parmesan Stuffed Chicken

Basil Parmesan Stuffed Chicken Breast, Sauteed Squash, and Pasta Marinara

this was very delicious, but then again..what isn't ? :)

First preheat oven to 350 - take one chicken breast and butterfly it into 2 pieces then pound out until even.

Add a little bit of minced garlic, basil, and fresh shredded parmesan (or cheese of your choice -asiago would be a very good substitute)

Roll them and tie them up with bakers twine - season with salt and pepper- stick them in the oven for about 25 minutes

dice up some squash add 2 tablespoons butter, salt and pepper, about 2 tablespoons of water, bring to boil and simmer until time to serve.

make some angel hair pasta and marinara sauce for a side dish (i added fresh basil, oregeno, garlic, and red wine to jarred sauce)

perfectly cooked and oozing with cheese
Plate up and enjoy!

Homemade Basil Pesto

Basil Pesto

i used my very own basil that i am growing for this delicious recipe. here is what i cut from my basil plants:

Here is what i have left AFTER i cut off 3 cups worths: yay basil!

Take all the leaves off of the stems - 3 cups worth

lightly toast pine nuts (walnuts work okay too) 1/4 cup

fresh shredded Parmesan - about 1/2 cup

Pulse in blender until chopped (sorry the pic is sideways)

add in a splash of lemon juice, and 2-3 cloves minced garlic. - pulse in blender.

then slowly add in olive oil until you get the desired consistency.

Jar up and Enjoy!

Honorable Mention: Andy's Crabcakes

This weekend our friends came over and where this blog is to showcase my own recipes - i HAVE to at least put a picture up of Andy's masterpiece. The best dang crabcakes ever! They really could be the key to my heart. i WILL learn how to make these and then release it to the world! :)
um...i didn't like mine. LOL........

Quick Fresh Homemade Salsa

Homemade Salsa.

chopped tomatoes, chopped jalapenos, chopped bell pepper, lime juice, chopped cilantro, and a dash of garlic chili paste. stir and done! YUM! no cooking, no boiling, fresh fresh fresh!

I used my very own cherry tomatoes and bell pepper that i grew on our deck and i used our friend Mark's homegrown jalapeno. So good!

Friday, August 20, 2010

Sweet and Spicy Teriyaki Salmon

Sweet and Spicy Teriyaki Salmon, Steamed Broccoli, and Wild Rice

I'll start by saying, i had a recipe i was going to slightly follow, but well i didn't have a few of the ingredients it called for when i got home, so i completely 100% came up with this on the fly and with whatever i thought would go well together...and i have to say it came out damn good! it's sweet, tangy, and then pow! some welcomed heat.

lets get started!
First lets make the sauce put on the salmon - i didn't have that much Soy on hand so i went with Teriyaki and pretty much "the kitchen sink"
In a small sauce pan add about 1/4 cup teriyaki, 1/4 cup honey (i used local!) 2 tablespoons EVOO, 1 teaspoon of toasted sesame oil, a squirt of lime juice, about 3-4 tablespoons apple cider vinegar, a pinch of garlic powder, 2-3 teaspoons powdered ginger, 2-3 teaspoons ground red pepper, 3 thick slices of fresh homegrown jalepeno, and a dash of soy. if i forgot anything i'll add it later - but that's pretty much it. now bring to a boil then simmer these together for about 10-15 minutes stirring frequently.

Now preheat the oven to 475degrees. and Start your rice. I use Near East boxed Garlic and Herb rice - it's delish!
now prepare your broccoli - cut, put in pot, add a little water and seasoning - then DON'T COOK IT YET! ...i'll let you know - again broccoli is delicate and should not be overcooked!
next pull out your salmon and place skin side down on a foiled baking sheet - DO NOT OIL THE'll see why soon.
this is what your stove will look like mid-process (broccoli NOT cooking yet!)

once the rice has been cooking for about 10 minutes and the sauce has thickened up a little - you can pour 1/2 the sauce on the salmon
put inthe oven for about 20 minutes or 10 minutes per inch thickness - during this process the oven will smoke a lot and you will think your salmon is burning, it's not...just be prepared the honey sauce will burn and smoke, but thi is not affecting your salmon. i promise. see:
once you pull the salmon out of the oven, turn on the broccoli Full heat - when it starts to steam and you can hear the water boiling wait 2 minutes then turn off heat, but don't open the lid.
remember not using oil on the pan? - this is why....when you take your spatula to remove salmon the skin stays on the foil and your salmon is not burned on the bottom. (unless you just really like salmon skin - then well do it your way! :) )
plate up and enjoy!