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Dinner Menu: Chicken Satay and Spring Rolls

Chicken Satay Snapseed2

I LOVE spring rolls and they are so easy to make. And you can fill them with a variety of items, so use the recipe below as a starting point, but let your imagination run wild. This recipe is simple but full of flavor. It’s quick and you can buy shredded carrots and shredded lettuce to save even more time. When you pound the chicken, it’s easiest if you place the meat between two pieces of plastic wrap, then pound flat. This keeps things neat and avoids tearing the chicken as it gets thinner. This is also a good recipe to experiment with rice varieties.

I have a sudden trip out of town this week, so I don’t think there will be a recipe exchange on Friday unless I find a quiet moment later in the week. But as the weather has begun to warm up, I find my desire to cook returning, so that’s some good news!

On the board tonight:

  1. Thai Chicken Satay
  2. Rice
  3. Thai Spring Rolls
  4. Pineapple rings w/vanilla yogurt

Thai Chicken Satay

I usually make my own simple peanut sauce – peanut butter, soy sauce, lime juice and a touch of hot sauce.

  • 2 boneless breasts
  • 4 boneless thighs (or 2 breasts)
  • 1 tbsp toasted sesame oil
  • 1 tbsp olive oil
  • 1/4 cup soy sauce
  • 2 tbsp. lemon juice
  • 2 tbsp peanut sauce
  • 1 tsp garlic
  • 1/2 tsp. ground ginger
  • 1/4 tsp salt
  • peanut sauce for dipping

bamboo skewers (soaked in water for at least 10 minutes), broiler

Pound chicken flat and combine with remaining ingredients, except dipping sauce, and mix well. Marinate for 30 minutes or overnight.  Remove chicken from marinade and cut into 1-inch strips. Thread onto skewers, one piece per skewers and broil or grill, about 5 minutes, until cooked through, the thinner they’re pounded, the quicker they will cook. Turn once to ensure they are evenly cooked. Serve with extra peanut sauce and rice.

Thai Spring Rolls

  • ¼ tsp crushed garlic
  • 1 tbsp fish sauce (or white wine vinegar)
  • 8 spring roll wrappers
  • 1 ½ cup shredded leaf lettuce
  • ¼ cup chopped cilantro
  • 1 cucumber, peeled and finely chopped
  • 1 medium carrot, shredded

bowl, plate

Mix together fish sauce and garlic. In a bowl of cold water (I actually use a large, deep sided plate), soak 1 wrapper, until limp. Lay out flat on a plate, add 1/8 of each of the ingredients, in order, then drizzle with fish sauce mixture.  Fold ends up and roll like a burrito.  Moisten seam, press close and set seam side down on plate.  Repeat for all wrappers.  Cover with a moist paper towel and refrigerate until ready to serve, with dipping sauce.

Dipping Sauce

Mix together:

  • 1 tablespoon soy sauce
  • 1 tablespoon white wine vinegar (or fish sauce or rice vinegar)
  • 1 tsp sugar
  • ¼ teaspoon ground ginger (or more as desired)

Shopping List:

  • bamboo skewers
  • 2 boneless breasts
  • 4 boneless thighs (or 2 breasts)
  •  toasted sesame oil
  •  peanut sauce
  • 8 spring roll wrappers
  • 1 head leaf lettuce
  • 1 bunch cilantro
  • 1 cucumber
  • 1 medium carrot

Also: soy sauce, white wine vinegar, sugar, ground ginger, fish sauce, garlic, olive oil, lemon juice

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Gumbo Pr0n – Shrimp, Andouille, and Crayfish

DSC_8209 (1600x1060)Mmm… gumbo.  I’ve made this often enough that I was able to put this one together without even glancing at a recipe.  We ran across some frozen crayfish tails while were were scouting brisket prices and “we can make gumbo” was the first thing that came to mind.

The general recipe is simple enough:  Chop up up the trinity of onions, celery, and green peppers and keep them ready to go, then start a roux and take it to a color that suits you, stirring all the while.  I use peanut oil instead of butter, use equal parts flour and oil.  A large flat bottom pot and a wooden spatula with a flat tip is the best thing I’ve found for making one although you can do the roux in the oven if you have time.

When the roux is dark enough to suit, stir in the trinity .  Season with your favorite spices.  Give the veggies five minutes or so to wilt then add your stock.  This time I used lamb stock I had on hand but the usual is chicken stock, or shrimp stock.  The lamb stock worked great.  Bring it to a boil and then simmer.

You are nearly home free, now.  Add everything else in its proper time, sausage and chicken can go in early, seafoods go in late.  I put okra in this one but that’s optional.  Mine came frozen and chopped, I added it to the simmering stock early.  It’s said to be a thickener but I really couldn’t say.  Adjust your seasonings and serve it with rice.

Friday Recipe Exchange: Goat Cheese Stuffed Chicken with Mushroom Risotto

DSC_8156 (1600x1060)

I’m neck deep in painting a porch glider before the weekend rains come, so this will be quick tonight. When JeffreyW posted the photo above, I knew I wanted to try the recipe, so it became the featured recipe tonight.

He also posted this delicious recipe this week: Moroccan Spicy Lamb Soup, pictures and recipe here.

And earlier this week, I made one of my favorite pasta dishes, Pasticcio, full dinner menu, recipes and shopping list here.

It’s meager offerings, so spice things up and share some of your favorite recipes in the comments. You know what I’m doing this weekend, what’s on your to-do list? And if I missed a recipe step in my haste, let me know in the comments and I’ll fix it.

For tonight’s featured recipe:

From JeffreyW:

I’m on a chicken recipe spree!  At least until I run out of chicken breasts, anyway.  This recipe from Emeril Lagasse looked pretty good, with the added bonus of  the side dish calling for the truffle oil that rounded out a recent online order I placed a while back and was looking for a place to use.

I didn’t have the proper arborio rice so I used the  jasmine variety that I do keep on hand and has worked for me before.  Instead of Parmesan I used fresh grated pecorino.  The mushrooms were the usual supermarket white buttons, nothing fancy.  I think I can take or leave the truffle oil, it not adding any particular enjoyment for me but I’ll wait a while and try it elsewhere before I make up my mind.

The goat cheese filling worked very well, every time I made a cut a little more oozed out and was quickly mopped up.  I used a lot more garlic than the recipe wanted.

Adapted from Emeril:

Goat Cheese Stuffed Chicken

  • 4 (6-ounce) boneless, skinless chicken breast halves
  • 3 ounces goat cheese
  • 2 teaspoons unsalted butter
  • 1 1/2 teaspoons minced chives
  • 1 teaspoon minced parsley leaves
  • 1/4 teaspoon minced fresh thyme leaves
  • 1/4 teaspoon fresh lemon juice
  • 1/4 teaspoon minced garlic
  • Salt
  • Freshly ground black pepper
  • 1 cup all-purpose flour
  • 1 tablespoon  cajun spice mix or Emeril’s Essence
  • 1 large egg
  • 2 teaspoons water
  • 1/4 cup clarified butter or vegetable oil
  • Mushroom Risotto, recipe follows, if desired
  • Julienned carrots, accompaniment, recipe follows
  • Chopped fresh parsley, garnish

Preheat the oven to 350 degrees F.

With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.) Repeat with the remaining breasts. Wash hands well.

In a small bowl, mash together the goat cheese, butter, chives, parsley, thyme, lemon juice and garlic. Season with a pinch of salt and freshly ground black pepper. Divide into 4 equal pieces and form plugs to fit inside the chicken breasts. Insert 1 into each breast and press the edges of chicken meat to seal. Lightly season with salt and freshly ground black pepper.

In a large shallow bowl, combine the flour and the Essence. In another bowl, beat the egg with the water.

One at a time, lightly dust the chicken on both sides with the flour, then dip in the egg, shaking to remove any excess. Place again in the flour and turn to completely coat, shaking to remove any excess. Set aside.

In a large, oven-proof skillet, heat the oil over medium-high heat. Add the chicken and sear until golden brown, 2 to 3 minutes on each side. Place the pan in the oven and bake until the chicken is cooked through, 7 to 10 minutes.

Remove from the oven. Arrange the risotto in the center of 4 plates and place the chicken to the side. Arrange the carrots along the bottom of the plates, and garnish with parsley. Serve immediately.

Mushroom Risotto

  • 5 to 6 cups low-sodium chicken broth
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1/2 cup finely chopped shallots
  • 1 teaspoon minced garlic
  • 12 ounces assorted mushrooms washed, thinly sliced,
  • 2 cups arborio rice
  • 1 teaspoon chopped fresh thyme
  • 1 cup dry white wine
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream
  • 1 cup fresh grated pecorino.
  • 2 teaspoons chopped fresh parsley leaves
  • 1 to 2 teaspoons truffle oil, optional
  • 4 ounces prosciutto or Serrano ham, thinly sliced

In a medium saucepan, bring the stock to a simmer over medium heat. Reduce the heat to very low to keep hot.

In a large heavy saucepan, heat the oil and melt the butter over medium-high heat. Add the shallots and garlic, and cook, stirring until fragrant and soft, about 3 minutes. Add the mushrooms and cook, stirring, until wilted and their liquid is evaporated, 4 to 5 minutes. Add the rice and cook, stirring constantly, until the grains are opaque, about 1 minute. Stir in the thyme. Add the wine and cook, stirring, until nearly all evaporated. Add 3/4 cup of the stock, the salt, and pepper. Cook, stirring constantly, until the stock is nearly all evaporated. Continue adding more stock 1/2 cup at a time as the previous addition is nearly absorbed, until the rice is tender and the risotto is creamy, 18 to 20 minutes. Stir in cream, 1/2 cup of the cheese, and the parsley and mix well.

Remove from the heat and adjust the seasoning, to taste. If desired, stir in truffle oil to taste.

Serve immediately, topping each portion with a sprinkling of the remaining cheese and ham.

Friday Night Recipe Exchange: Taste of New Orleans

Saturday Night On Bourbon Street

Saturday Night In New Orleans (October 2010)

I’m back from my most excellent week in Los Angeles and Ventura County. I have some great photos and fun food stories to share, but work has been non-stop since I returned, so I haven’t even unpacked my camera from its bag to download the photos. I will do that this weekend.

I was mulling over what to post tonight and realized Mardi Gras is coming up soon and I have a stash of recipes that would fit that theme.

My fall back recipe when I want a touch of creole is Washday Beans and Rice (recipe here)

A trip to New Orleans a few years ago gave me my first taste of authentic Beignets at Cafe Du Monde and Po’boys at Johnny’s, I liked the sandwiches so much, I hunted down some recipes, (click here).

Dinner was fancier, Trout Amandine with Creole Meuniere Sauce (recipe here).

I flew home in time to miss the rain, but managed to drive home in white out conditions. I am so over winter, how about you? What’s on the menu for the weekend? Any favorite Fat Tuesday recipes? Hit the comments.

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The featured recipe (pictured above) is from JeffrewW tonight:

Shrimp and Andouille in a Creole Mustard Sauce

  • 1 pound uncooked peeled deveined large shrimp
  • 1 tablespoon Creole or Cajun seasoning (recipe below)
  • 2 tablespoons vegetable oil, divided
  • 1 pound andouille sausage, cut crosswise on diagonal into 3/4-inch-thick pieces
  • 1 large onion, halved, thinly sliced
  • 1 large red bell pepper, cut into 1/3-inch-wide strips
  • 1 tablespoon chopped fresh thyme
  • 1 cup low-salt chicken broth
  • 5 tablespoons Creole mustard
  • 2 teaspoons red wine vinegar
  • Salt and pepper to taste

Toss shrimp with Creole seasoning in medium bowl to coat. Heat 1 tablespoon oil in heavy large skillet over high heat. Add sausage pieces, cut side down. Cook until browned on both sides, about 5 minutes. Transfer sausage to bowl. Add shrimp to skillet; cook until browned and just opaque in center, about 3 minutes. Transfer to bowl with sausage. Add remaining 1 tablespoon oil, onion, bell pepper, and thyme to skillet. Sauté until vegetables are beginning to soften, about 5 minutes. Add broth, mustard, and vinegar. Stir until sauce thickens, about 2 minutes. Return sausage and shrimp to skillet. Simmer until heated through, stirring occasionally, about 1 minute. Season with salt and pepper.

Creole Seasoning

  • 1/3 Cup Paprika
  • 1/4 Cup Granulated Garlic
  • 4 Tbsp Onion Powder
  • 1/3 Cup Freshly Ground Black Pepper
  • 3 Tbsp White Pepper
  • 2 Tbsp Cayenne Pepper
  • 2 Tbsp Dried Thyme
  • 2 Tbsp Dried Basil
  • 1 Tbsp Dried Oregano

Combine all ingredients and place in an airtight container.

Makes about 10 oz.

That’s it for this week. Until next week…. – TaMara

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Shrimp Etouffee

DSC_7883 (1600x1060)Mmm…  We make this a few times every year and I’ve never been disappointed with any of the recipes tried but the one from NOLA Cuisine is my favorite.  If you’re a fan of creole or Cajun cooking you should do yourself a favor and look around on the site.  I stayed pretty close to his recipe today, even using his recipe for stock, and his seasonings recipe.

Turkey Soup

DSC_7646 (1600x1060)It was pretty cold overnight, down into the teens.  We got a bare dusting of snow but that will go away today.  Strong south wind and warming temps today, we have made it into the 40s but there is a chance for sprinkles later.  Soup sounded pretty good.  This one has the turkey and some baby carrots along with a wild rice mix from Zatarain.  They make good rice mixes and we really like the wild/long grain rice mix they sell.  It’s been absent from the local market so we ordered a case online.

Dinner Menu: Santa Fe Wraps

I know this late, but I got hit with a nasty bug and about all I could accomplish this week was work. The cold weather has stayed around longer than they predicted, though except for a day, it was nothing like anywhere else was experiencing.

I thought about doing soup for the menu tonight, but I’m tired of cold weather food (sigh, and it’s only January) so I decided to go for something that seemed a little fresher. I was in the store and passed by the flavored tortillas: sun dried tomato basil; jalapeno cheddar; garlic herb; and spinach and knew what I wanted to do. These are extra large and I really like the flavors. I like this recipe for company, you can make it all ahead of time, keep it warm and put it on the table and let everyone assemble their own.

On the board tonight:

  1. Santa Fe Wraps
  2. Salad w/Creamy Cucumber Dressing
  3. Grapes

Santa Fe Wraps

  • 1 cup uncooked rice
  • 14 oz can black beans
  • 14 oz can red beans
  • 14 oz can diced tomatoes
  • 1 lb sirloin or London broil, thinly sliced
  • 2 tbsp oil
  • 1 red pepper*
  • ½ yellow onion
  • 1 pkg. taco seasoning
  • 12 oz shredded Jack Cheese
  • 4-8 burrito size flour tortillas (maybe try a flavored style)

2 saucepans, skillet and 4 serving bowls

In saucepan, add rice, 2 cups water and bring to a boil, cover, reduce heat and simmer for 20 minutes until all water is absorbed. In other saucepan, add beans & heat on med-low until heated through. In 300° oven, place tortilla shells between two pieces of foil and warm. In skillet, heat oil, sauté onion & pepper add steak, cook 5 minutes, reduce heat & add tomatoes, taco seasoning and cook 5 minutes on medium. Put rice, beans, cheese and meat mixture in separate serving bowls, let everyone assemble their own wrap at the table.

*There are a lot of peppers at my grocers, so go wild, use a couple of different colors for some added flavor.

Also, please note my friend who lived in Santa Fe says it needs green chilis to be authentic.

Salad w/Creamy Cucumber Dressing

  • 12 oz bag spring greens
  • ½ head green leaf lettuce
  • 6 cherry tomatoes, halved
  • ½ red onion, thinly sliced

serving bowl

Mix all ingredients together in serving bowl.

Dressing:

  • 8 oz plain yogurt (low fat ok)
  • 2 cucumbers, peeled & chopped (seeded opt)**
  • ¼ Miracle Whip style salad dressing or mayonnaise
  • 4 green onions, chopped (or use the remaining yellow onion)
  • 2 tbsp lemon juice
  • ¼ tsp salt
  • ¼ tsp dried dill
  • 1/8 tsp black pepper

small bowl

Mix ingredients together and toss with salad greens.  **I really like the English cucumbers (those are the long, thin ones, usually wrapped in plastic).

Shopping List:

  • 1 cup uncooked rice
  • 14 oz can black beans
  • 14 oz can red beans
  • 14 oz can diced tomatoes
  • 1 lb sirloin or London broil
  • 1 red pepper (don’t stop there, add a yellow and orange, too)
  • 1 yellow onion
  • 1 pkg. taco seasoning
  • 12 oz shredded Jack Cheese
  • 4-8 burrito size flour tortillas (be daring, try a flavored one)
  • green chilis, opt.
  • 12 oz bag spring greens
  • 1 head green leaf lettuce
  • 6 cherry tomatoes
  • 1 red onion
  • 8 oz plain yogurt (low fat ok)
  • 2 cucumbers (I like English)
  • 4 green onions (or use the remaining yellow onion)

Also: Miracle Whip style salad dressing or mayonnaise, lemon juice, oil, salt, pepper, dill

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Weekly Dinner Menu: Seared Ginger Tuna with Mint-Papaya-Pineapple Salsa

I love tuna steaks. I live in a land-locked state. This is when it’s good to have a relationship with your butcher, because he’ll let you know when some really good tuna arrives.  I don’t make this every often, but enjoy it when I do. It very simple. I’ve also grilled it instead of pan-searing, which adds a depth of flavor. Remember to preheat the grill and oil the grate well before placing steaks on to cook.

On the board tonight:

  1. Seared Ginger Tuna
  2. Rice*
  3. Mint-Papaya-Pineapple Salsa
  4. Tossed Salad
  5. Sliced Apples w/Caramel dipping sauce

Seared Ginger Tuna

  • 4-4oz tuna steaks
  • 1 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 tbsp soy sauce
  • 1 tbsp fresh minced ginger, or 2 tsp dried
  • 2 green onions, chopped
  • salt & pepper to taste

skillet

Heat oil in skillet over medium high heat. While pan is preheating, rub tuna with 1 tbsp lemon juice, season with a little salt & pepper. Cook tuna for 1-2 minutes on each side, depending on thickness, and remove from pan. This will cook it rare (it will be cool pink in the center). Remove and place on serving platter. Turn heat down to medium and add remaining lemon juice & the rest of ingredients to pan and cook for 1 minute.  Season with salt and pepper. Pour over tuna and serve immediately.  Serves 4

Mint-Papaya-Pineapple Salsa

  • 1 papaya, cut in small cubes
  • 8 oz pineapple chunks, canned or fresh
  • 1 cup fresh mint – chopped
  • 1 tbsp white wine vinegar
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • chili pepper flakes to taste

serving bowl

Combine all & stir well.  I know it’s called salsa, but it’s a nice fruity side, or serve it over the rice. Serves 4

*Rice:  Change things up a bit and try a different style of rice – Jasmine, Aborio, Basmati or Brown rice, each one brings its own flavors.

Shopping List:

  • 1 lb tuna steaks
  • 1 small fresh ginger root
  • 2 green onions
  • 1 small white or yellow onion
  • 1 papaya
  • 8 oz pineapple chunks, canned or fresh
  • 1 bunch fresh mint (enough for 1 cup)
  • 1 oz white wine vinegar
  • 1 cup rice
  • Salad fixings of your choice
  • 4 apples
  • Caramel Dip

Also: olive oil, lemon juice, soy sauce, chili pepper flakes

Originally posted September 2009

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Chicken in Tomatillo Sauce

DSC_4034 [1600x1060]We really needed to find something to do with our tomatillos.  I browsed through some recipes yesterday and saw that they would work quite well with onions in a thick sauce to go with chicken.  I chopped some sweet onions and a pound or so of tomatillos and seasoned them in a bowl with minced garlic, cumin, red pepper flakes, salt, and ground black pepper.DSC_4035 [1600x1060]Brown some chicken pieces in olive oil.  I used bone in thighs with the skins on but whatever you like will work fine.  Let them develop a nice crust then set them aside and dump the excess grease.DSC_4036 [1600x1060]Saute the veggies in the same pan for a few minutes then add a half cup of stock and let them cook some more.  I added a good sprinkle of the dried chipotle pepper seasoning I like.DSC_4037 [1600x1060]Add the chicken back and cover.  Simmer until the chicken is cooked through. I stirred in corn starch in a slurry to thicken the sauce before plating.  Serve over rice.DSC_6609 [1600x1060]

 

[edited to correct spelling of tomatillo]

Full Dinner Menu: Washday Beans and Rice

I was going to tell you that it’s my birthday, so there wasn’t going to be a menu tonight, but then I saw that JeffreyW posted some great looking red beans and rice (check out his outstanding photos!), YUM.  I knew I could find a menu to go with that, so here it is.  I’m off to celebrate.

On the board tonight:

  1. Washday Beans & Rice
  2. Sliced Steamed Zucchini
  3. Corn Bread
  4. Blueberries & Raspberries w/whip cream

Washday Beans & Rice

  • 1 cup rice
  • 1 cup water
  • 1 cup chicken broth
  • 14oz can red kidney bean
  • 4 links Italian or Andouille sausage (sweet or spicy) – slice each link into 4 pieces
  • 1 tbsp olive oil
  • 1 tsp to 1 tbsp Cajun Creole Seasoning (start with teaspoon and work your way up to taste)
  • 4 green onions, chopped
  • 2 celery stalks, chopped
  • 1 large green pepper, chopped
  • 1 large tomato diced (or 14 oz can)

2 quart saucepan and skillet

Combine rice with water & chicken broth in a saucepan, cover. Bring to a boil, reduce to simmer, cook until all the liquid is absorbed (about 20 minutes).  Over medium high, heat oil in skillet; add onions & sausage, cook until sausage is done in the center.  Add sausage, beans, seasoning and tomatoes together into sauce pan. Keep heat low and let cook 10 minutes to let flavors blend.  You can add shredded, cooked pork to the beans if desired.

Cornbread

There are many variations on cornbread, this one is pretty basic.

  • 1 cup flour
  • ½ cup sugar
  • 4 teaspoons baking powder
  • 1 tsp salt
  • 1 cup yellow corn meal
  • 2 eggs
  • 1 cup buttermilk
  • ¼ cup butter or oil
  • 1 large bowl

9×9 baking dish, greased

Mix together flour, sugar, baking powder and salt, add corn meal, mix well. Add eggs, milk and oil. Beat with mixer until smooth (do not over beat). Pour into baking dish and bake at 425° for 20-25 minutes. Light brown on top, toothpick should come out clean.

Shopping List:

  • 1 cup rice
  • 8 oz chicken broth
  • 14 oz can red kidney beans
  • 4 links Italian or Andouille sausage (sweet or spicy)
  • Cajun Creole Seasoning (start with teaspoon and work your way up to taste)
  • 4 green onions
  • 2 celery stalks
  • 1 large green pepper
  • 1 large tomato (or 14 oz can diced tomatoes)
  • 2 zucchini
  • 1 cup yellow corn meal
  • 2 eggs
  • 8 oz buttermilk
  • 1 pint Blueberries
  • 1 pint Raspberries
  • 8 oz Whipped Cream

Also: olive oil, butter, flour, sugar, baking powder

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