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I’ll admit I was skeptical about this recipe. But after one bite, I wasn’t skeptical at all. It was deliciously flavorful and less labor intensive than we thought it would be. Warning: it’s pretty filling.
1 tb Ground allspice
1 tb Dried thyme
1 1/2 ts Cayenne pepper
1 1/2 ts Black Pepper freshly ground
1 1/2 ts Ground sage
3/4 ts Ground nutmeg
3/4 ts Ground cinnamon
2 tb Salt
2 tb Garlic powder
1 tb Sugar
1/4 c olive oil
1/4 c Soy sauce
3/4 c White vinegar
1/2 c Orange juice
Juice of 1 lime
1 Scotch bonnet pepper, Seeded and finely chopped (if you can’t find this, feel free to use a habanero)
1 c white onion Chopped
3 Green onions finely chopped
4 6-oz Chicken breasts Trimmed of fat, up to 8-oz each
In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. With a wire whisk, slowly add olive oil, soy sauce, vinegar, orange juice and lime juice. Add the Scotch bonnet pepper (we used habaneros since we couldn’t find Scotch Bonnet), onion and green onions and mix well. Reserve about a cup or so of the marinade to use later. Add the chicken breasts, cover and marinate for at least an hour, but the longer the better! Remove the breasts from the marinade and bake at 350 degrees for about 20 minutes. If you prefer a sear, turn on the broiler and broil each side first for a few minutes and then bake. Or if you prefer, fire up the grill and cook for 6 minutes on each side or until fully cooked. While grilling or baking, baste with the left over marinade. Heat the rest of the leftover marinade and serve on the side for dipping (we just did this on the stove). If you prefer more intense flavors, feel free to double the spices.
Even without doubling the spices, this was plenty hot. It was the right combination of sweet and spicy and the chicken was very moist. We will try this on the grill next time! The rice and slaw will be in another post. I”m having trouble locating the original recipes to link back to at the moment.
A couple of weeks ago we had some friends over for a Sunday feast. J has previously mastered the Chicken Gyros (recipe soon!) and wanted to try his hand at the more traditional gyro meat, which is a combination of lamb and beef. As usual, one of our favorite Food Network chefs, Alton Brown, didn’t disappoint with this easy recipe. The hardest part was pressing the meat without a brick!
Ingredient Gyro Meat:
1 medium onion, finely chopped (we used the food processor)
1 pound ground lamb
1 pound ground beef
1 tablespoon finely minced garlic (we probably used a little more)
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce (recipe below)
Directions Gyro Meat:
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. (We actually just used a coffee filter inside a strainer with a weight on top). Return the onion to the food processor and add the lamb, beef, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl. Preheat the oven to 325 degrees. Place the mixture into a loaf pan, making sure to press into the sides of the pan. We ended up cooking this in two loaf pans. A bread loaf pan and a 9×13 pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. (We ended up doing this twice as the first time the temperature wasn’t quite high enough. In fact, we ended up turning up the heat to 350 degrees just to make sure it cooked through.) Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. We used smaller pans to press the meat. Warning: Be careful during this process, the water is hot, the meat is hot, the pan is hot and there are lots of opportunities for burns. Steam burns hurt. If you are using traditional pot holders and oven gloves, be extra careful the steam will cause these to get wet and increase your chances of getting a burn. If you have an oveglove, use that, we plan to invest in one ourselves.
Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.
This was so so so so good. I couldn’t stop eating it. The flavors rally shine and despite my hesitation (and general aversion to sauces) the tzatziki sauce make all the flavors pop even more. I cannot wait to eat this again!
Ingredients Tzatziki Sauce:
16 ounces plain yogurt (we used Dannon because it came in the right sized container)
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil (we used extra virgin)
2 teaspoons red wine vinegar
5 to 6 fresh mint leaves, finely minced
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. (We actually didn’t do this as the yogurt we purchased had already separated so we just drained it off). Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. (We just used the original container.)
This is good as a dip too! I’ve eaten it with pita chips and tortilla chips. Where it really makes a difference is on the gyro meat.
My mom makes the best matzo ball soup. Ever. Part of the reason it’s probably the best is because she only makes it once a year at Passover. I think the recipe is a combination of one from Cooking Light and several family recipes from friends. It’s amazing. Since the first Passover J attended, he’s tried to recreate my mom’s recipe. We use the same ingredients and follow her directions, but it never turns out the same. After our trip to New York this summer, J decided to find the Carnegie Deli recipe. He finally succeeded with a few modifications of this recipe.
1 pound chicken necks, backs, and wings (we just used wings since that’s what we had in the freezer)
1/2 ounce chicken base, such as Better Than Bouillon
1 celery stalk, roughly chopped
1 small white onion, quartered
Salt and pepper, to taste
For matzo balls :
8 large eggs
1 cup liquid shortening or olive oil plus more for rolling matzo balls ( I think my mom uses vegetable oil)
about 1 cup water
4 cups matzo meal
1/4 teaspoon Maggi Seasoning
3/4 teaspoons kosher salt
1/4 teaspoon ground white pepper
Optional: top with fresh dill.
Make stock : Combine first four ingredients with 6 cups water. Add Maggi seasoning (we found it in the Asian isle, it’s made by Nestle) and salt and pepper. Bring to a boil. Turn down heat and simmer for at least an 1 hour.
In a large bowl, mix the eggs, oil, water, matzo meal, Maggi, salt, and pepper until just incorporated. Oil hands, then, working as gently as possible, form round balls about the size of a golf ball (but try to keep them loose or the middles won’t cook). Boil matzo balls in stock until cooked through and soft, at least 45 minutes. Divide matzo balls evenly between four bowls, allotting two matzo balls and two cups stock per serving. Sprinkle with fresh dill and enjoy.
It’s really close. The only part that wasn’t was J rolled the matzo balls too tight, so the middles didn’t cook quite through.
We don’t live anywhere near a Nordstrom’s or the next best place for tomato soup, La Madeline. So we had to find a way to make it ourselves. Luckily, J found this recipe on Food.com. With a few tweaks, we could be back in San Antonio at La Madeline enjoying this soup by their fire.
6 tablespoons olive oil
4 large carrots, diced
1 large onion, sliced
1 tablespoon dried basil, crushed
3 (28 ounce) cans whole peeled plum tomatoes (84 ounces total) (diced will work too if you have a hard time finding whole, just make sure they aren’t seasoned!)
1 quart chicken stock (it’s better with stock but broth will work in a pinch)
1 pint heavy cream
salt and pepper to taste
In a large, heavy saucepan, heat the olive oil over medium-high heat until shimmering. Add carrot and onion and cook until beginning to soften, about 10 minutes, then add basil and cook until vegetables are completely soft, about 5 minutes more. Add tomatoes (including juices!) and broth, bring to a boil, then reduce heat and simmer 30 to 45 minutes.
Allow the soup to cool somewhat, then purée until smooth in a food processor (Trust me, it’s much easier than in the blender).
We skip this step because we don’t mind a few chunks, but if a smoother texture is what’ you’re after, strain the purée before returning to the pot.
Add cream little by little over low heat, stirring gently. Do not boil it! Season to taste with salt and pepper and serve warm.
This makes more than we could ever eat, but it freezes beautifully and reheats wonderfully over the stove or in the crock pot. We’ve made this four or five times and it never disappoints. With a side of grilled cheese this is the perfect comfort food.
After watching Anthony Bourdain’s No Reservations for Vietnam, J and I have sought out Vietnamese dishes to prepare. And as we’ve mentioned before, we are always looking for more ways to eat fish . J found this recipe from the Ravenous Couple and it didn’t disappoint. Easy to prepare, delicious and fragrant, we’ve added this to our dinner rotation.
1 lb of white fish fillets (We used tilapia fillets)
1/2 teaspoon turmeric powder (this gives the fish the beautiful yellow color)
1/4 teaspoon ginger powder (The original recipe calls for galangal powder, but we’ve had a hard time finding it around us)
1 tbs minced garlic
1 tbs minced shallots
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon of fish sauce
1 large red onion, sliced (we only had a white onion on hand)
1 cup of green onion cut lengthwise into 1.5 inch segments
1 bunch of fresh dill coarsely chopped (thick stems removed)
1/4 cup of dry roasted peanuts, coarsely crushed (we didn’t use this because we didn’t have any)
12 oz. bag of vermicelli noodles (boiled and drained, we used white rice because we didn’t have vermicelli on hand)
If you’re ever interested in making your own fish sauce, the original recipe has instructions on how to do that. We opted not to for time purposes, as we made this on a weeknight.
Combine olive oil, turmeric, galangal, garlic, shallots, salt, sugar, and fish sauce in large bowl and mix well. Cut the fish into smaller fillets and gently mix, and allow to marinade in the fridge for at least an hour.
You’ll need two skillets for this, one large and one medium. In the large skillet, saute the red and green onions with a bit of oil under medium low heat. At the same time have the medium non-stick skillet heating on medium high.
While the onions are cooking, cook the fish fillets about 3 minutes on each side until you get a nice golden opaque color and a light brown crust. A minute or so before the fish is done, turn the large skillet with the onions to high and place the cooked fillets on top of the sauteed onions and scallions. Remove from heat and generously top with fresh dill and roasted peanuts (if desired). Serve immediately over vermicelli noodles, fresh lettuce and herbs.
The dill, fish sauce and mint make te flavors really pop. If you’re skeptical like we initially were, try just a little of each on one bite. I promise, you won’t regret it. The only change we’ve made is to use a bit of a firmer fish. Tilapia was just what we had on hand the first time and worked fine, but cod, halibut, or the recommended catfish would be easier to sear. You won’t feel bogged down by this dish. It’s light and filling. We served it with rice, but that was almost unnecessary, the onions were enough.