mexican marinade

Great on both chicken and shrimp. A reddit masterpiece.

1-2 lbs boneless skinless chicken thighs, chicken breasts, or shrimp
¼ cup lime juice
¼ cup olive oil
1 tablespoon Worcestershire sauce
2 teaspoon salt
2 teaspoon onion powder
2 teaspoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon black pepper

Combine all ingredients of the marinade and mix. Trim excess fat from the chicken thighs and place in a zip bag or airtight container with the marinade. Marinate in the fridge for at least 2 hours before cooking, or overnight.

For chicken, bake at 425 for 30 minutes or pan sear both sides first and bake for 20 minutes.

For shrimp, pan fry both sides for 2-3 minutes until cooked through.

salsa verde

Use just half a jalapeno for a less spicy version. Can be made in the blender smoothie cup as well.

4 tomatillos, husked, washed, and halved
1/2 white onion, quartered
1 jalapeño, seeded and sliced in half
2 Tbsp. vegetable oil
Kosher salt
Freshly ground black pepper
1 handful cilantro leaves and stems
3 Tbsp. lime juice
1/4 cup extra-virgin olive oil
Tortilla chips, for serving

Preheat oven to 450°. Toss tomatillos, white onion, and jalapeños with vegetable oil on a sheet tray, and season with salt and pepper. 

Roast until softened and charred in spots, about 20 minutes. Let cool.

Transfer roasted vegetables, cilantro, and lime juice to a blender and blend. Add olive oil and blend again until mostly smooth. Season with salt and pepper if needed.

shrimp burgers and slaw

Just a fantastic meal. Make in order below. The burgers come together quickly so you want to have everything else ready to go.

Mango Slaw:

2 cups of cabbage, thinly sliced
1 mango, chopped into small pieces
1/2 cup chopped cilantro
zest and juice of 1 lime
2 tbsp rice vinegar
2 tbsp toasted sesame seeds
1/4 cup honey
salt & pepper

Combine everything and mix by hand. Refrigerate until ready to use.

Herb Aioli:

1 cup of mayo
1 garlic clove
half a lemon
assorted herbs (chive, basil, oregano and sage work well)
salt & pepper

Microplane the garlic into individual blender cup, squeeze lemon into cup and let rest for 5 minutes. Add herbs and 1/4 cup of mayo and pulse until well incorporated. Add to the remaining mayo with salt and pepper to taste and mix well.

Shrimp Burger:

1 pound of raw shrimp
1 tbsp ginger
1 tbsp garlic
1 tsp Hatch chili powder
1 shallot
3 fresh chives
2 tsp kosher salt
1 tsp white pepper
1/2 cup gluten free panko breadcrumbs
1 egg
oil
3 gluten free buns

Throw everything except the breadcrumbs and egg into a food processer and pulse until a paste forms with some chunks of shrimp. Remove to another bowl and add the breadcrumbs and egg and mix until combined. Shape into 3 patties on a plate and refrigerate for 15 minutes for the patties to set.

Add oil to a nonstick pan on medium high heat and sear shrimp burgers on each side for 1 minute and browned. Add 1/4 cup of water to the pan and cover to steam the burgers for 2 minutes. Flip and re-cover for 2 more minutes. 

Wipe out pan and toast gluten free buns and then cover to steam.

To plate: Smear each side of the buns with the aioli, add the burger and then a pile of the slaw. Serve with additional slaw on the side. 

the only good chickpeas (besides hummus)

This softens the chickpeas in just the right way.

Ingredients

2 tablespoons vegetable oil
1 onion, chopped
2 garlic cloves, finely chopped, or a tablespoon of jarred garlic
1 tablespoon grated or finely chopped fresh ginger, or 2 tabs of frozen ginger
1½ teaspoons curry powder
1 large bunch (about 8 ounces) greens, such as Swiss chard, kale, or collard greens, stems removed and leaves torn into medium-size pieces, washed, and shaken dry (there should be a little water still clinging to the leaves) or half a bag of frozen spinach
1 (15-ounce) can chickpeas, rinsed and drained
1 (13.5-ounce) can coconut milk
1 cup of water
2 teaspoons kosher salt
4 Roasted Sweet Potato halves, cut into ½-inch pieces
1 tablespoon fresh lime juice, plus additional wedges for serving
1 teaspoon of fish sauce, for serving
½ cup chopped fresh cilantro leaves and tender stems, plus more for serving (optional)

Directions

Roast sweet potatoes. Pre heat oven to 400 degrees. Cut sweet potatoes in half, cover in olive oil and roast cut side down for 35 minutes.

Warm a large Dutch oven over medium-high heat and add the oil. Add the onion and cook, stirring occasionally, until softened a little, about 5 minutes.

Add the garlic, ginger, and curry powder and cook, stirring frequently, until it all gets really fragrant, 2 to 3 minutes more.

If using, add fresh greens to the pot and stir them into the onion mixture with a wooden spoon, scraping up any browned bits at the bottom of the pot while you do so. (If there are a lot of brown bits and they’re sticking, add a teaspoon or two of water.) Add the chickpeas, coconut milk, 1 cup water, and the kosher salt. If using frozen greens, add now. Let the whole thing simmer, partially covered, for about 20 minutes.

Add the sweet potatoes to the pot and cook for a minute or two—just enough to warm them through. Stir in the lime juice and cilantro if using and taste for seasoning; add more salt or lime juice if necessary.

Serve the braised chickpeas in shallow bowls over rice, topped with a splash of fish sauce and a squeeze of lime.

Adapted from Epicurious.com

pho-king great

This makes amazing bone marrow on top of a delicious soup.

2 beef cross cut shins
1/2 of a medium-large apple
1 large yellow onion
2 ounces fresh ginger
2 ½ pieces star anise
1 3-inch cinnamon stick
3 whole cloves
2 ½ teaspoons fine sea salt
1 ½ to 2 tablespoons fish sauce
Sugar, if desired
12 ounces dried narrow rice sticks or pad Thai-style noodles
1 green onions
¼ cup chopped cilantro leaves
Black pepper
Thai basil
lime wedges

Rinse the bones and boneless beef. Peel and cut apple into chunks. Halve the large onion and cut into thick slices. Peel ginger, halve it lengthwise, cut into chunks, then smash each piece with the side of a knife.

Put the star anise, cinnamon and cloves in the Instant Pot. Using the sauté function, toast for several minutes, stirring frequently, until fragrant. Add the onion and ginger. Stir and cook for a minute or two. A little browning is O.K. Add 8 cups water.

Add the bones, beef, apple and salt. Lock the lid. Set timer for 30 minutes. After cooking, allow pressure to decrease naturally, about 15 to 20 minutes. When that is done, finish venting and carefully remove lid.

Strain the broth into a pot through a mesh strainer lined with cheesecloth or muslin. Discard the remaining solids. (At this point, the broth and beef can be cooled and refrigerated for up to 3 days.) Skim all but about 3 tablespoons of fat from the broth.

Add fish sauce and more salt, if needed. Add a few pinches of sugar and more fish sauce so the broth has a rounded, intense finish that is slightly salty and slightly sweet.

Freeze the raw beef, if using, for 15 to 20 minutes, then slice very thinly across the grain. Cut cooked beef across the grain into very thin slices. Set aside.

Cover the dried noodles in hot tap water and soak for 15 to 20 minutes, or until pliable and opaque. Drain, then rinse to remove starch.

Thinly slice the small onion and soak in water 10 minutes. Slice green onions into thin rings and set aside with chopped cilantro. Arrange any optional add-ins on a plate.

Bring the broth to a simmer over medium heat. At the same time, fill a pot with water and bring to a rolling boil. Dunk the noodles into the boiling water, using a noodle strainer or a mesh sieve, for about 15 to 20 seconds. Remove from water and divide noodles among 4 bowls.

Top each bowl of noodles with cooked and raw beef, arranging the slices flat. Place a mound of onion in the center, then shower with green onion and cilantro. Finish with a sprinkle of black pepper. Give the boiling broth a final taste for seasoning. Ladle about 2 cups broth into each bowl, distributing the hot liquid evenly to warm all the ingredients.

Original recipe from the NY Times

rainbow lentils

This had both the taste and color of the rainbow: beautiful oranges, greens and yellows and tasted like the Caribbean, India, Africa, and Asia all rolled into one. We get a ton of mustard greens from our CSA every week, so this is a great way to use a bunch up.

1 bunch mustard greens
1 cup red lentils
1 large sweet potato
4 cups water, vegetable or chicken stock
1 onion
2 cloves garlic
1 tablespoon minced fresh ginger or 1/2 tsp dried ginger
1 tablespoon olive oil
1 tablespoon Jamaican curry powder
1 teaspoon turmeric
salt and white pepper to taste
1 squeeze fresh lime juice

Wash greens and remove stems. Chop onion and mince garlic and ginger. Chop sweet potato into 1 inch pieces.

Heat olive oil over medium low heat. Saute onions, garlic, and ginger until onion is softened and translucent. Add dry spices, mix, then add water or stock, stirring to get any bits off the bottom of the pan. Add lentils and sweet potatoes, bring to a boil, then simmer over low heat for 20 minutes. Stir in greens, and cook for an additional 10 minutes.

Season to taste with salt, pepper, and lime juice.

Adapted from Early Morning Farm

lime and cilantro chicken

I came up with this based on what was in the fridge and what I most needed to use up before it went bad. The chicken was really good but the zucchini roasted alongside it was spectacular.

2 scallions cut into 2 inch pieces
1 tablespoon fresh cilantro plus a handful of large sprigs
1 tablespoon olive oil
1 half lime, quartered
1 4-to 4 1/2-pound chicken, excess fat removed from cavity (or half a chicken)
1 large zucchini

Preheat oven to 400°F. Sprinkle chicken inside and out with salt and freshly ground black pepper. Place cilantro sprigs, the scallion bulbs and lime quarters in cavity.

Toss zucchini and rest of the scallions in olive oil and salt and pepper.

Place chicken in large roasting pan; arrange zucchini and scallions around chicken. Roast until instant-read thermometer inserted into thickest part of chicken thigh registers 165°F and zucchini are cooked, about 1 hour 10 minutes.

Transfer chicken to platter; let rest 10 minutes.

Using slotted spoon, move zucchini and scallions to a bowl. Sprinkle zucchini with lie from inside of chicken.

fresh citrus fish

Mark Bittman has been quite the inspiration lately as his recipes all look easy and flavorful. For this recipe you just need to make sure you use enough fruit to balance the heat and bite of the jalapeno and shallot.

Fried White Fish with Fruit Salsa

1 pound of white fish (haddock, etc.)

1 grapefruit

1 orange

1 lime

1/2 shallot

1 jalapeno

butter

salt and pepper

Start with the salsa so it has time to meld. Halve the grapefruit, orange and lime, and using a grapefruit knife, section each fruit and add to a bowl. (Squeeze the extra juice of each fruit into one glass, add ice and vodka for a citrusy treat.) Mince the shallots and add to the bowl. Heat jalapeno over burner on the stove until it begins to pop to add a bit of roasted flavor. Mince and add to the bowl. Add a bit of salt and pepper to taste. Mix well.

Salt and pepper the flesh side of the fish. Heat butter in a pan (don't use non-stick) over medium-high heat until bubbly. Add fish to the pan, skin side down. Cook until the skin is browned and the flesh begins to whiten. Flip and cook until flaky.

Remove to plate, skin side down. Top with the fruit salsa to cover the whole fish - you're going to want to get a bite of the salsa with each bite of fish! 

this isn't your momma's home-cooking

Over the course of a week I had three amazing home-cooked meals, all with new ingredients or new cooking methods. I'm very lucky to have friends who love to cook and are really good at it. I just hope I can recreate these in the future.

Lamb Chorizo with Sweet Potato Gnocchi

Ingredients:
2 links of lamb chorizo
1 store-bought package of sweet potato gnocchi
1 sweet potato
2 roasted tomatoes
1 1/2 cups of frozen okra
1 tablespoon chopped garlic
1 cup chicken broth

To roast the tomatoes: turn oven to the lowest setting, cut smallish tomatoes in half, place in baking dish and sprinkle with olive oil, salt and pepper. Place in oven for at least 3 hours. The longer they roast the more intense the flavor will become.

Heat the sweet potato in the microwave to soften, about 5 minutes. Peel the sweet potato and cut into 1 inch pieces. Place these on a cookie sheet and broil first for 6 minutes, then flip over and broil for another 5 minutes.

Begin boiling water for gnocchi. When water boils, add gnocchi and cook for 5 minutes or until they float.

Brown the chorizo in a large frying pan. Add the garlic and fry for about a minute before adding the frozen okra, tomatoes and chicken broth. Bring to a boil. Add the  gnocchi and sweet potatoes. Simmer until the sauce thickens. Ladle into a bowl and top with parmesan cheese if desired.


White Fish with Red Chilis and Lime

Ingredients:
1/2 pound white fish
cornstarch to coat
1 tablespoon chopped garlic
2 limes
zest of 1 lime
2 red chilis
peanut oil


Pork with Roasted Vegetables and Balsamic Glaze

Ingredients:
2 pork chops
roasted vegetables: peppers, red onions, eggplant, portobellas
grape tomatoes
1/2 cup balsamic fig vinegar
1/2 cup balsamic vinegar (or 1 cup if you don't also have balsamic fig)
1/4 cup brown sugar
ricotta


Sweet Hot Apricot Chicken (SHAC)

Ingredients:
1 and 1/2 pounds of chicken thighs
1 10 oz bottle of apricot fruit spread
6 teaspoons of Frank's Red Hot
2 teaspoons wildflower honey
salt and pepper
1/2 tablespoon butter
2 teaspoons bacon fat

Heat bacon fat in frying pan. Salt and pepper both sides of chicken. Brown both sides of chicken in the bacon fat. Meanwhile, combine apricot fruit spread, Frank's Red Hot and honey. When chicken is brown, pour apricot sauce over chicken in pan and simmer until chicken is cooked through and slightly orange outside. Raise heat on stovetop and continue boiling sauce until it reduces. After 10 minutes of reducing add butter and stir in. Cook for another 3 minutes. Pour sauce over chicken and devour.

lemon butter saucy

Everything I read nowadays says to eat more fish. Omega 3 fatty acids, lower fat than red meat, yada yada yada. Also, once I stopped eating chicken I needed something else to fill that protein hole. Initially I started eating a lot of shrimp, which is yummy, but sometimes a bit of work. Also I needed to shake it up a bit. So I purchased some salmon, which I hadn't had in a while (it's pricey around here and I eat a lot of it in sushi, so sometimes I just don't think about cooking salmon). And once I bought it I didn't know what to do with it. But I'd picked up a lemon just in case. After some internet searching I found a Lime Butter Sauce recipe which seemed fine but nothing really special. Mostly I just had all the ingredients, since you could sub in lemon, and all of the reviews were positive so I figured I'd throw it together. When I thought about what the recipe would do once it was all finished I thought it would turn out to be kind of watery. Was I surprised then when the emulsification turned the melted butter back into creamy, whipped, lemon garlic flavored butter. Fab! In addition to scooping a bit of it over the fish, I added it, along with some lemon zest to plain white rice, which was the perfect complement to the salmon, which I pan-fried in butter with salt, pepper and dill. The only change I will make next time is to make the whole recipe since the rice could have used a bit more (I only made about a quarter of the recipe). And of course I have to try out the lime version, which should be spectacular over shrimp.

Lime Butter Sauce

1 large garlic clove, chopped
1/4 cup fresh lime juice
1 teaspoon salt (I used coarse sea salt)
1/2 teaspoon black pepper
1 stick (1/2 cup) unsalted butter, melted

Purée garlic with lime juice, salt, and pepper in a blender until smooth. With motor running, add melted butter and blend until emulsified, about 30 seconds.

Cooks' Note:
Lime butter sauce can be made 1 day ahead and chilled, covered. Stir before using.
Yield: Makes about 3/4 cup
Active Time: 5 min
Total Time: 5 min

Courtesy: epicurious.com