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Grilled Chicken and Plantains, Jamaican-Style

In poultry On July 17, 2010 0 Comments

Jamaican-Style Grilled Chicken and Plantains 028

Grilled Chicken and Plantains, Jamaican-Style (recipe by Bon Appétit, August 2010)

It’s a hot Chicago summer afternoon and this Jamaican-style grilled chicken and plantains hit the spot. The allspice in the barbecue sauce gave it an exotic flavor.  The chicken would have been even better if it had marinated longer than 15 minutes. I served it with basmati rice.

Ingredients

  • Olive oil
  • 1/4 cup mild-flavored (light) molasses
  • 1/4 cup red wine vinegar
  • 1 tablespoon tomato pasta
  • 1 tablespoon finely chopped onion
  • 1 1/2 teaspoons chopped fresh thyme
  • 1 large garlic clove, peeled
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon ground allspice
  • 4 boneless chicken breast halves with skin
  • 2 semi-ripe plantains (yellow-black skin), peeled, cut on diagonal into 1/3- to 1/2-inch-thick slices

Ingredient Tip

Plantains, the starchy variety of banana called for in the grilled chicken recipe, are available at some supermarkets and at Latin markets. Black skin indicates ripeness.

Preparation

Brush grill rack with oil. Prepare barbecue (medium heat). Puree molasses and next 7 ingredients in blender until smooth. Season with salt and freshly ground black pepper. Spoon 1/4 cup sauce into pie dish. Add chicken; turn to coat. Marinate 15 minutes.

Brush plantains with oil; sprinkle with salt and pepper. Grill plantains and chicken, skin side down, 8 minutes. Turn chicken and plantains over. Grill until chicken is cooked through and plantains are tender, 8 minutes for chicken and 4 minutes for plantains. Serve plantains and chicken drizzled with remaining sauce.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com

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In Uncategorized On July 17, 2010 0 Comments

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Thai Curried Noodles With Pork and Basil

In asian, pork, Thai On July 17, 2010 6 Comments

Thai Curried Noodles With Pork and Basil 025

Thai Curried Noodles With Pork and Basil (recipe by Food & Wine Magazine, August 2010)

This recipe came out of a quirky little article in Food & Wine Magazine titled “A Lesson in Pairing Scents,” which pairs a floral arrangement with both a wine and a main dish. I have to admit I kind of rolled my eyes because I’m lucky to put together even a food and wine pairing (although I’m getting better.) However, I am a gardener so I do appreciate flowers and the art of arranging them. I was really excited about this dish because we are a noodle loving household, but I had no inkling how the flavors would come together. Overall we liked it, but felt the amount of red curry and sriracha overpowered the Thai basil and other flavors. I guess the heat was a little much for us, but the fresh Chinese egg noodles in it are really nice! Next time I personally would take the heat down a notch and add more pork.

Ingredients

  • 3 medium carrots, cut into thin matchsticks
  • 2 large lemongrass stalks, tender inner bulbs only, chopped
  • 1 tablespoon chopped fresh ginger
  • 1/2 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 1 small onion, thinly sliced
  • 3/4 pound ground pork
  • 3/4 cup unsweetened coconut milk
  • 1 tablespoon Thai red curry paste
  • 1/2 teaspoon Sriracha chile sauce
  • 3 tablespoons fresh lime juice
  • 10 ounces fresh thin egg noodles, preferably Chinese
  • 1/2 cup chopped basil, preferably Thai
  • Salt and freshly ground black pepper

Preparation

In a medium saucepan, bring 1 1/2 cups of water to a boil. Add the carrots and cook until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the carrots to a plate. Reserve the carrot cooking water.

In a mini food processor, puree the lemongrass with the ginger and sugar.

In a large, deep skillet, heat the vegetable oil. Add the onion and cook over moderately high heat, stirring, until golden brown. Add the lemongrass mixture and cook, stirring, until fragrant, about 2 minutes. Add the ground pork and cook, breaking up the meat, until no pink remains, about 3 minutes. Add the coconut milk and reduce the heat to moderate. Stir in the red curry paste, Sriracha and lime juice and turn off the heat.

In a large pot of salted boiling water, cook the noodles until al dente; drain well. Add the noodles, carrots and carrot cooking water to the skillet and toss over moderate heat until the noodles are thoroughly coated. Add the basil, season with salt and pepper and serve.

Another Idea

Here’s another recipe to use up Thai basil: Michael’s Crazy Chicken Noodle Stir Fry. Also check out my top 9 recipes that use fresh herbs.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com

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Beef and Red Pepper Salad With Miso Dressing

In asian, beef, Japanese, salad, summer, Thai On July 15, 2010 1 Comment

Beef and Red Pepper Salad With Miso Dressing 032

Beef and Red Pepper Salad With Miso Dressing (recipe by Bon Appétit, June 2010)

Ring the bell! I think this is one of the best recipes I have tried all year. The miso dressing is complex and blends superbly with the flank steak, and the salad as a whole has a wonderful interplay of textures and flavors.  Here’s another delicious dish that uses a full cup of cilantro too. Great dinner for a hot summer night!

Ingredients

  • 3 tablespoons plus 2 teaspoons vegetable oil
  • 3 tablespoons unseasoned rice vinegar
  • 2 tablespoons white miso
  • 2 tablespoons chopped peeled fresh ginger
  • 1 garlic clove, peeled
  • 1 to 1 1/4-pound flank steak
  • 1 5-ounce container mixed baby greens
  • 2 cups thinly sliced unpeeled Japanese or English hothouse cucumbers
  • 1 large red bell pepper, thinly sliced into strips
  • 1 cup coarsely chopped fresh cilantro
  • 1 cup thinly sliced green onions (4 to 5)
  • 1 avocado, peeled, pitted, sliced

Ingredient Tip

Miso (used in the dressing for the beef and red pepper salad), a flavorful paste made from fermented soybeans, is sold at some supermarkets and at natural foods stores and Japanese markets. White, yellow, and red varieties are available. The beef salad calls for white, which is the mildest and the least salty. If you can’t find white miso, it’s fine to substitute yellow miso (more intense, but still mild).

Preparation

Puree 3 tablespoons oil and next 4 ingredients in blender until smooth. Season dressing with salt. Transfer 2 tablespoons dressing to small bowl; reserve for steak. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat. Sprinkle steak with salt and pepper. Cook to desired doneness, 3 to 4 minutes per side for medium-rare, brushing top of steak with some of reserved dressing during last minute of cooking. Transfer steak, dressing side down, to plate; brush with remaining reserved dressing. Let rest 10 minutes. Thinly slice steak across grain on slight diagonal.

Place greens, cucumbers, bell pepper, cilantro, and onions in large bowl. Add dressing; toss to coat. Divide salad among plates. Top with steak and avocado slices.

Herb Ideas

Leftover cilantro? Also check out my top 9 recipes that use fresh herbs.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com

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Michael’s Pesto

In seasonal, vegetarian On July 11, 2010 3 Comments

pesto

Michael’s Pesto (recipe by “Oishii!)

Fresh pesto has a delightful peppery flavor. I never really understood why people got so excited about pesto until I started making it fresh many years ago. I now actively seek out fresh basil at farmers markets, and freeze the excess pesto in ice cube trays for future use.

I used to work off of William Sonoma’s pesto recipe, but now find that my version has become a new recipe in itself. Today I tried it making it with newly harvested garlic from my garden, and decided to skip using the customary pine nuts altogether. I was quite pleased with the result. Once you get the hang of making pesto, you probably won’t need a recipe at all.   It is not an exact science so adjust the ingredients to taste. Because this recipe uses a food processor, there is not need to hand grate the parmesan cheese. However, one note of caution: Chop the parmesan into small pieces or you may burn out the motor on your food processor!

Ingredients

  • 4 1/2 cups basil (packed)
  • 4 large cloves garlic, peeled
  • 1 cup extra virgin olive oil
  • 5 ounces parmesan cheese (1 small block), chopped into small pieces
  • 1/3 cup pine nuts (optional)
  • kosher salt & fresh ground pepper to taste

Preparation

Combine all ingredients in a food processor until blended. Adjust any of the above ingredients to taste.

Ideas: Try tossing pesto in pasta, and brush it on grilled chicken breasts, pork chops or shrimp kebabs. For more useage ideas check out this “The Kitchn” blog’s 10 Ways to Use Pesto. Basil lovers, try this pasta recipe out: Farfalle With Sausage, Tomatoes, and Cream. Also, check out my top 9 recipes that use fresh herbs.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com

If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael

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State Fair Potato Salad

In side dish, vegetarian On July 8, 2010 1 Comment

State Fair Potato Salad

State Fair Potato Salad (recipe by Bon Appétit)

I never met a potato I didn’t like. Summer entertaining is a joy knowing that basics like potato salad will please your guests. When I read the description of this recipe I knew it would be a winner. “Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious salad.” I’m a fan of sweet pickles, and this potato salad opts for buttermilk rather than vinegar to give it a little acidity. I used Yukon Gold rather than red-skinned potatoes. Give it a blue ribbon. I would definitely make it again.

Ingredients

  • 3 1/2 pounds red-skinned potatoes, peeled, cut into 3/4-inch pieces
  • 1/4 cup juices from jar of sweet pickles
  • 3/4 cup mayonnaise
  • 1/3 cup buttermilk
  • 4 teaspoons Dijon mustard
  • 1 teaspoon sugar
  • 1/2 teaspoon ground black pepper
  • 3 hard-boiled eggs, peeled, chopped
  • 1/2 cup chopped red onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped sweet pickles

Preparation

Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Drain; transfer to large bowl. Drizzle pickle juices over potatoes and toss gently. Cool to room temperature.

Whisk mayonnaise, buttermilk, mustard, sugar, and pepper in medium bowl to blend. Pour over potatoes. Add eggs, onion, celery, and pickles and toss gently to blend. Season to taste with salt. DO AHEAD Can be made 8 hours ahead. Chill. Bring to room temperature before serving.

Menu Idea

Grilled Bone-in Pork Chops With Salsa Verde
State Fair Potato Salad
Grilled Corn on the Cob With Roasted Garlic and Herbs
Sour Cherry Cobbler

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com

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Sour Cherry Cobbler

In comfort food, desserts, seasonal, vegetarian On July 7, 2010 4 Comments

Cherry Cobbler

Sour Cherry Cobbler (recipe by epicurious.com)

Fresh sour cherries are available at farmers markets for about two weeks starting around the end of June and this is my go to recipe for cherry cobbler. Cherries are my favorite fruit in desserts no doubt due to my fond memories of my Grandma Beyer’s cherry pie. I have been making this dessert for over 5 years now. I bake the cobbler in an 8″ x 8″ baking dish.

Ingredients

  • 4 cups sour cherries, picked over, rinsed, and drained well
  • 2 tablespoons cornstarch
  • 2/3 cup plus 2 tablespoons sugar
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1 teaspoon double-acting baking powder
  • 1/2 teaspoon salt
  • 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
  • vanilla ice cream as an accompaniment if desired

Preparation

Working over a bowl pit the cherries, discarding the pits and reserving the cherries and any juices in the bowl, and into the cherries stir the cornstarch, 2/3 cups of the sugar, the lemon juice, and almond extract. In a small bowl stir together the flour, the baking powder, the salt, the remaining 2 tablespoons sugar, and the butter, blend the mixture until it resembles coarse meal, and stir in 1/4 cup boiling water, stirring until the batter is just combined. In an 8-inch cast-iron skillet or flameproof baking dish bring the cherry mixture to a boil, drop the batter by heaping tablespoons onto it, and bake the cobbler in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until the top is golden. Serve the cobbler with the ice cream.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com

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Steak or Chicken Satays With Red Curry Peanut Sauce

In asian, beef, poultry On July 5, 2010 2 Comments

Red Curry Peanut Sauce

Red Curry Peanut Sauce (recipe by Bon Appétit, July 2010)

I had high anticipations for this sauce and it delivered. It has a nice peanut flavor with just a little kick. I did encounter a minor problem though. The sauce would not emulsify so I gave it a whirl in my mini food processor and that did the trick. We tried it on two versions of grilled satays,  steak (above) and chicken (below), with threaded skewers of cubed meat, red onion, and sliced yellow squash and zucchini. We generously brushed the satays with the sauce during grilling and served it on the side as well.

Chicken Satays With Red Curry Peanut Sauce

Menu Idea

Grilled Beef and Chicken Satays With Red Curry Peanut Sauce
Michael’s Cucumber Salad
Japanese white rice
Grilled Corn With Honey-Ancho Chile Butter
Strawberry and Blueberry Pie

Ingredients

  • 2 tablespoons vegetable oil
  • 1/3 cup minced green onions (about 3)
  • 1 tablespoon minced peeled fresh ginger
  • 2 garlic cloves, minced
  • 2 tablespoons Thai red curry paste
  • 3/4 cup smooth peanut butter
  • 1 cup canned unsweetened coconut milk
  • 1/2 cup (or more) low-salt chicken broth
  • 1 tablespoon sugar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon freshly ground black pepper
  • 2 1/2 tablespoons fresh lime juice
  • 1/2 cup chopped fresh cilantro

Ingredient Tip

Thai red curry paste and unsweetened coconut milk can be found at many supermarkets and at Southeast Asian and Indian markets.

Preparation

Heat oil in saucepan over medium heat. Add next 3 ingredients; sauté 2 minutes. Add curry paste; stir 1 minute. Whisk in peanut butter, then next 5 ingredients; bring to boil. Reduce heat to medium; simmer until reduced to 2 cups, whisking and adding broth as needed, about 5 minutes. Remove from heat; cool. Stir in lime juice. DO AHEAD Can be made 3 days ahead. Cover; chill. Rewarm, thinning with broth.

Stir cilantro into sauce and serve.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com

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6 Summer Menu Ideas

In menus On July 2, 2010 0 Comments


Menu #1

Steak or Chicken Satays With Red Curry Peanut Sauce
Michael’s Cucumber Salad
Japanese white rice
Grilled Corn With Honey-Ancho Chile Butter
Strawberry and Blueberry Pie

Menu #2

Grilled Shrimp and Sausage Skewers With Smoky Paprika Glaze
State Fair Potato Salad
Couscous With Green Beans and Hazelnuts
Lime Tart With Blackberries and Blueberries

Menu #3

Grilled Bone-in Pork Chops With Salsa Verde
Grilled Corn on the Cob With Roasted Garlic and Herbs
Root Beer Baked Beans
Sour Cherry Cobbler

Menu #4

Salmon With Coriander Rub and Lime Cream
Green Beans and Zucchini With Sauce Verte
Plum Berry Crisp

Menu #5

Sauteed Chicken Paillards With Artichoke Hearts
Israeli Couscous with Asparagus, Peas, and Sugar Snaps
Strawberry Shortcake

Menu #6

Porchetta-Style Roast Pork
Roasted Fingerling Potato Salad
Dulce de Leche Cheesecake Bars

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to review: michaelwbeyer@hotmail.com

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Pasta With Shrimp and Cilantro-Lime Pesto

In seafood, seasonal On June 25, 2010 4 Comments

Pasta With Shrimp and Cilantro-Lime Pesto 007

Pasta With Shrimp and Cilantro-Lime Pesto (recipe by Bon Appétit, July 2010, p. 18)

This recipe appeared in the “R.S.V.P./readers’ favorite restaurant recipes” section of Bon Appétit this month and it comes from Tejas Texas Grill & Saloon in Hermantown, Minnesota.  It could have just as easily been in the popular “fast easy fresh” column. I love pesto so I was enticed to try it. It seemed like more of a tequila-cilantro-lime sauce than a pesto to me. The sauce is quite piquant and is nicely balanced out by the feta cheese, and is not a bad excuse to purchase a bottle of tequila!

Ingredients
4 servings

  • 1 ¼ cups (packed) fresh cilantro leaves plus ¼ cup chopped
  • ¼ cup (scant) chopped green onions
  • 3 tablespoons fresh lime juice
  • 2 garlic cloves, pressed
  • 1 tablespoon chopped seeded jalapeño chile
  • ½ cup plus 1 tablespoon olive oil
  • 1 pound linguine
  • 1 pound uncooked medium shrimp, peeled, deveined
  • 3 tablespoons tequila
  • ¼ cup crumbled Cotija cheese or feta cheese

Preparation

Blend 1 ¼ cups cilantro leaves and next 4 ingredients in processor until coarse puree forms. With machine running, gradually add ½ cup oil. Season generously with salt. Pesto can be made 1 day ahead. Cover and chill.

Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

Meanwhile, heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in center, about 3 minutes. Remove skillet from heat; add tequila. Return skillet to heat and stir until sauce is syrupy, about 30 seconds. Add pesto; stir to coat. Remove from heat.

Add pasta to sauce in skillet; toss to coat. Season with salt and pepper. Divide pasta and shrimp among 4 plates. Sprinkle Cotija cheese and chopped cilantro over and serve. Adapted from Tejas Texas Grill & Saloon.

Ideas

Here’s another recipe that uses a large amount of fresh cilantro: salsa verde. If you are in the mood for a basil pesto try mine: Michael’s Pesto. Also, check out my top 9 recipes that use fresh herbs.

What’s oishii? “Oishii” (pronounced “oy she”) is the Japanese word for delicious. I love sharing great recipes I discover from popular restaurants, cookbooks, food magazines (Bon Appétit, Food & Wine, etc.), tv shows, friends, family, and other blogs. I also develop my own. Please contact me if there is a recipe you would like the test kitchen to consider: michaelwbeyer@hotmail.com

If you enjoyed this post, we would love to hear from you! Your feedback in the comments section below is essential to the success of this blog. -Michael

Join “Oishii!” on Facebook