Asian Style Short Ribs

Braised Short Ribs is one of my favorite meals.  It is the ultimate comfort food for me and one of my go-to dinner party menus.  I  cook it with the usual red wine and beef stock but was getting tired of those ingredients. I love Asian flavors  and I love this recipe.

This is for two persons.

Ingredients :

4 large short ribs, bone in.

1 cup of beef stock
2 TB of Sweet Soy
1/4 cup of brown sugar
1 tsp  minced ginger
1 tsp minced lemongrass ( I used the tube of lemongrass found in the produce section)
1 TB minced garlic
1 Tb Hoisin sauce
1/2 tsp 5-spice


Oven 375.


In a small dutch oven, drizzle olive oil on the bottom on the pot, generously sprinkle each rib with fresh cracked pepper.  Sear on each side until golden brown, about 2 minutes a per side.

Add the remainder of the ingredients to the pot.  Cover.  Cook for 1 hour 45 minutes with the lid on.

Take lid of and cook for 15 minutes more with the lid OFF.  The sauce will reduce and the ribs will caramelize.

I served this with horseradish mashed potatoes and sesame oil glazed asparagus.

Pub Style Fish n' Chips

One of my first jobs when I was a teenager in the 90's was at a seafood restaurant called the  Platter House.  I was the cook  in the evenings and on the weekends.  It was mainly a take out restaurant with a few tables inside and outside. The main dishes served were Island fare such fish and chips, either Haddock, Cod or Halibut, Lobster rolls, deep fried clams, burgers and sometimes chowder.  I remember Wednesdays were our busiest days when it was buy one fish n chips platters and get one free.   We were busy !  There is nothing that speaks Summer on the island like fish n chips !  Here is my version.


Batter :

1 cup flour
1 cup of beer ( I added a little more to make the consistency of a thicker pancake-like batter)
1 tsp onion powder
1 tsp baking powder
salt and pepper


For this recipe I used Salmon and Halibut.. Salmon is quite lovely battered !  I don't use large pieces of fish but smaller, thinner, longer strips ( approx.  4-5 " x 2")

Tartar Sauce :


1 cup mayo
2 TB of chopped capers
1 dill pickle, chopped fine
1 tsp fresh dill
1 TB of Dill pickle juice
1 tsp of Dijon mustard
fresh cracked pepper, about 1/2 tsp

Mix all ingredients, Chill.

Coleslaw :

Shredded cabbage , shredded carrots.   Store bought coleslaw dressing or  1/2 cup Mayo with lemon juice, 1 tsp  of sugar, ! TB white balsamic vinegar.


Canola Oil for Deep frying.

Let the oil reach a heating temperature of 350.  Dip the pieces of fish into the batter and immerse the strips into the hot oil.  Cook in small batches, do not over crowd the pot. Once the batters sets... floats, cooks about 2 minutes on each side, until golden brown. Test one piece of fish to check if it is done (if you are not sure), and adjust your cooking time according to the size of your fish pieces.

This time I used store bought French fries.  Usually I make oven roasted potato wedges with this dish... but there was a request for "real" French fries this time :)

Enjoy every bite !

" Way to a Man's Heart" Roast Chicken

Someone once said, "a way to a man's heart is through his stomach" and some say a way through hers is cleaning the dishes. I have to  agree with both !  But there won't be many dishes for your significant other to clean with this recipe, it a simple one pan dish meal  with multiple layers of flavor. 

Ingredients :

(This is for two persons)

Two chicken breasts, rib bone left in. I've also used  thighs and legs.

Potatoes - cut up into large dice
carrots, large diagonal slices... cut same size as potatoes so everything cooks evenly.

Marinade mix :

1 TB smoked paprika
1 TB Dijon mustard
1/4 cup of olive oil
1 TB chopped garlic, I used the jarred diced garlic in olive oil, it's not as strong as fresh
1  1/2 tsp of Herb de Provence
Zest of half a lemon
juice of half a lemon
1 tsp of grey sea salt
1 tsp fresh cracked pepper

In a bowl, mix all ingredients into a paste.  Completely coat the chicken with the paste.  Let it set in the refrigerator for at least an hour, or longer.

Meanwhile, put the potatoes and carrots in a bowl, coat with olive oil, 1 tsp minced garlic, salt and pepper. Zest of the other half of the leftover lemon,

Oven 375f

In a roasting pan, place chicken in the oven and broil for about 10-12 minutes to for a crispy skin on the chicken.

Take out pan and surround the chicken with the potatoes and carrots.  Place back in the oven for about 45 minutes  ( check for doneness around the 35 minute to see if done, oven vary

) ** don't forget to reduce the heat back to 375 after broiling the chicken.

Throughout the cooking process, turn over the potatoes and carrots a couple of times to coat them in the delicious drippings from the pan.

 

Lebanese chicken and rice

 

  

This has been one of my favorite things to make for about 25 years.  It's probably one of the first international dishes I ever made. It is based on a Lebanese restaurant I used to go to frequently.  It is loaded with spices and there is so much flavor in this juicy chicken.  It always satisfies myself and guests .... and I even get requests to make it.  SIMPLE is the key word here.

Here is what you need

Chicken pieces - I always use thighs and drumsticks - bone in. As many as you need, at least two pieces per person.  If you are making more than 8 pieces... double the marinade amount.

For the marinade :

1 TB smoked paprika
1 tsp cinnamon
1 tsp allspice
1 TB onion powder
1 tsp oregano
1 TB fresh minced garlic - I used the jarred kind in oil
1 tsp cumin
1 tsp coriander
 juice of one lemon
1/4 cup of olive oil.

Mix all ingredients together, I will look like a oily paste.  Pour over chicken pieces, toss around to get each piece coated.    **  make sure chicken is dry, pat down with paper towels first.

Cut a couple of slit across each piece of chicken, it gets the spices inside.


Bake in 375 oven for about 45 minutes to an hour depending on your oven.  Check a piece for doneness.. no pink.

Serve with Lebanese rice and pickled vegetable.

Let chill in the refrigerator for at least an hour.. the longer the better.

Tuna Salad with Summer Greens

The Summer is a great time for making light, cool, refreshing salads. Who feels like cooking in the heat !  I am always trying to come up with new ideas for salads and this is my most recent one... it's a good one.    I serve it on a bed of greens but just as god on its own or stuffed in a pita.

Ingredients :

2 cans of tuna in olive oil.  Get the ones in olive oil, it's part of the dressing. Get a good quality, It makes a difference.

1/2 can of chick peas

1/4 of red onion, thinly sliced

3 TB of fresh parsley, chopped

2 celery stalks, diced

2-3 TB of capers

zest of one lemon

juice of one lemon

4 radishes, sliced and then cut into matchsticks

fresh cracked pepper

1/2 cup of shaved parmesan cheese

Mix all ingredients together. 



Salad greens
Sliced tomatoes

Gnocchi with Mushroom Gorgonzola Cream Sauce

If you are a lover of stinky cheese, like Gorgonzola  you are going to love this dish !  The taste is not too intense  but you can definitely taste it.   Creamy, robust flavor and absolutely delicious. Just try it.  I serve this with sliced rib eye steaks.

1 package of gnocchi pasta, about 16oz or 1 lb.  You can make your own.. it is simple to do.  If you are short on time, packaged gnocchi is just as good.

1 shallot, about plum size or ½ of onion

2 TB butter,

2 Tb Olive oil

1 package of mushrooms, sliced. ( I used white button and baby bella mushrooms, you can use your favorite)

1 TB garlic, chopped

½ cup chicken stock,

½ cup cream

1/2 cup of fresh parmesan cheese ( or romano, asiago)

1 tsp crack black pepper

1 - 4 or 5oz container of crumbled gorgonzola cheese- Use it all.

HOW TO :

Bring a pot of salted water to a boil. Add package of gnocchi.  Cook according to directions.

In a pan, with butter and olive oil, add the shallots, sautee about 1 minute, then add the mushrooms. You made have to add a little more olive oil. Sautee about 3-4 minutes until the mushrooms start to slightly brown. Add the garlic

To the same pan, add chicken stock and the cream. Stir to blend.

Add the parmesan cheese to the pan... stir, the sauce will become thicker.

Add pepper, parsley and the Gorgonzola cheese. Blend until the Gorgonzola has melted.

 

Add the cooked gnocchi

 

 

** I added another generous tablespoon of butter at the end and stirred it in.  Everything is better with butter.  Please don't substitute low fat milk for the cream, or margarine for the butter or low fat cheese. Live a little.

Enjoy Every Bite !

Roasted Caulifower & Irish Cheddar Soup

This is a thick, hearty and tasty soup. I never thought that cauliflower could taste this good.  I am making this for St. Patrick's Day along with some other goodies.  I wanted to do another soup but it was hard to beat the Irish Onion Sup from last year but this one is a close runner up.

 

 

What you need :

 

1 head of Caulilflower, cut into florets

 olive oil

 

1 shallot bulb, fine diced

1 tsp garlic

1 tsp thyme

3 cups of chicken stock

3/4 cup of cream

1 1/2 cups of Irish white cheddar, shredded

1 TB onion powder

Gray sea salt

fresh cracked pepper

3 TB butter

good pinch of curry

 

 

In a pan, toss the cauliflower florets in about 2 TB of olive oil, sprinkle some dried thyme.  Roast in a 375 degree oven until the cauliflower becomes lightly brown.

 

In a pot, with some olive oil, add shallot and 1 tsp Thyme, sauteed for about 3-5 minutes until the shallots have become translucent and fragrant.

 

Add 3 cups of chicken stock to the pot. Loosen the bots from the bottom. Add the cauliflower.  Bring to a boil, then lower the temp to med-low and simmer for about 20 minutes.

 

Remove from heat.  With a hand blender wand, puree  cauliflower ( or use a blender)

Puree the cauliflower until creamy or the consistency you desire. I like mine creamy with a few chunkier bits left.

 

To the pot of cauliflower, add   3/4 cups of cream, the cheddar, onion powder, sea salt, crack pepper.

I like a thicker soup so I put a good heaping spoonful of flour in a bowl and mixed it with 1/4 cup of chicken stock to form a thick paste. 

 

 Add to the pot of soup , turn up heat to high and stir until thickens.  Stir continuously so the soup doesn't burn on bottom.  Like all sauces, cook long enough to remove the flour taste.  When sauces, soups etc. taste like flour, it's because you didn't cook it long enough.

Flour - chicken stock paste

 

 

 

Then Add the 3 TB butter and the curry. 

 

* The curry is not going to taste of curry it just gives the soup more depth.  I tried it before I added it and felt it needed something.  Added the curry and it's what it needed.

 

Adjust salt, pepper, onion powder butter to your taste. 

 

 Enjoy Every Bite !



Potato Cakes with Bacon & Cheese ! Oh my !

I always seem to make too much mashed potatoes and end up throwing the leftovers away. This time, I was determined to do something with them.  I am so glad I did and will definitely to continue to make extra mashed potatoes just because of this recipe.


Ingredients :

4 cups of cold, mashed potatoes
1 cup of shredded cheddar cheese
2 green onions, sliced - both white & green parts.
2-3 slices of cooked, crispy bacon, crumbled
2 tsp of onion powder
3-4 TB of melted butter
1/4 cup sour cream or plain Greek yogurt

1 cup of plain or Italian seasoned bread crumbs

Sour cream & green onions for toppings

* you don't need to add salt, there is enough in the bacon, add some pepper if you'd like.


How To :

In a large bowl, add all the ingredients ( first 7 ingredients) except the bread crumbs.
Form potato mixture into balls, about the size of a small apple and coat with bread crumbs.

In a pan with some oil and butter and cook on each side until golden and crispy - about 2-3 minutes per side.

Top with sour cream and green onions.

Enjoy !