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Cranberry Beans, Cherry Tomatoes & Cucumber Salad

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November 25, 2021

Cranberry Beans, Cherry Tomatoes & Cucumber Salad

Picnic perfect! A garden salad with fresh borlotti or cranberry beans, cherry tomatoes and cucumbers goes great with everything from fish to grilled meats or eaten by itself with toasty bread & a wedge of pecorino (sheep’s milk cheese).
(All the produce for this salad is grown in our organic farm with homemade red wine vinegar.)

Ingredients

2 cups fresh borlotti or cranberry beans

couple of handfuls of cherry tomatoes, halved

1 medium red onion, sliced thinly

1 cucumber, peeled & sliced

fresh herbs of your choice, chopped: marjoram, oregano or basil work well

3 tablespoons red wine vinegar

9 tablespoons extra virgin olive

salt pepper

vegetable scraps

Preparation

1. In a pot with plenty of water, bring the beans to a boil with vegetable scraps: the bits from the fridge such as celery tops, the bendable carrot destined for the garbage, half an onion sitting in your fridge that doesn’t look so great – toss it in! (The veggies give the beans a bit more flavor.)

2. Bring to boil then lower to simmer 20-30 minutes until the beans are tender.

3. Drain & discard the vegetables.

4. In a bowl combine the beans, tomatoes, onion, cucumber. Add in the herbs.

5. Combine the oil & vinegar then toss with the salad.

6. Season with salt & pepper.

7. Let stand 10-15 minutes to let the flavors come together. Recheck your seasonings (taste it) and adjust.

8. Serve.

Credit: Foodista

Crab Kosha

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November 25, 2021

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“Chicken kosha “, a bengali specialty curry is one of my party favorites . Generally I make this dish with chicken/mutton , but I was dying to try this recipe with crab for a long time . If you do not want to use crab , try this recipe using chicken . It’s better not to try this dish with any other fish as it needs a lot of stirring and the fish might break into pieces .

Ingredients

1 pound crab (I have discarded the crab legs and claws in this recipe)

2 big onions, chopped

2 large tomatoes, chopped

1 teaspoon turmeric powder

1/4 cup tomato ketchup

2 tablespoons red chili powder

2 bay leaves

2 cloves whole

3 tablespoons oil

Ingredients for marination:

1/2 cup of curd

1 tablespoon ginger garlic paste

1 teaspoon cumin powder

1 teaspoon and ½ garam masala powder

Preparation

1. Preparation :

2. Cut and clean the crabs thoroughly , if you are using live crabs I have already demonstrated in my previous recipe how to cut and clean live crabs. I would highly recommend that you get the people at your fish market to remove the claws at least , as this can be a bit tricky as they might try to claw you.

3. In a bowl, add the ingredients for marination, next slide in the crab pieces, mix well. Keep marinated for 15 -20 minutes in the refrigerator.

4. In a blender, make a paste of onion and tomatoes separately.

5. In a large non stick skillet, heat 3 tbsp oil, add bay leaves and cloves , next add the onion paste and saute for about a minute or so till it turns brownish, next add the tomato paste and cook for another minute .

6. Then add the turmeric and red chili powder along with tomato ketchup to the pan and cook by constantly stirring till the raw smell vanishes and the spices starts to leave oil.

7. Lastly add the marinated crabs to this mixture, mix well with the rest of the spices by constantly stirring, cover and vapor boil for 5 to 7 minutes. In this recipe, you should not add water at any point of time.

8. Serve hot with Rice or Paratha.

Credit: Foodista

Crab Cakes Eggs Benedict

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November 24, 2021

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This delicious brunch recipe combines a coastal favorite with a classic brunch favorite. For simplicity we use a packaged hollandaise sauce, but feel free to whip up your own! The crab cakes portion yields about 6 cakes, depending on how large you make them. Free extra cakes if you have them as they’re always wonderful to have on hand. In lieu of the traditional English muffin, you can serve the crab cakes atop grilled asparagus or a fresh or sautÃ©ed spinach a la Florentine-style.

Ingredients

For the crab cakes:

1/2 cup finely chopped onion

1/2 cup finely chopped celery

6 tablespoons unsalted butter

1 pound lump crab meat

1/3 cup fine dry bread crumbs

1/2 cup mayonnaise

1/2 teaspoon seafood seasoning

1/2 teaspoon Worcestershire sauce

a few drops hot sauce

2 tablespoons minced parsley

For the eggs Benedict:

1 package Knorr Hollandaise Sauce, prepared according to package directions

2 English Muffins

1/2 teaspoon white vinegar (optional)

4 Eggs

Preparation

1. Prepare the crab cakes:

2. Cook onion and celery in 4 tablespoons butter over moderately low heat, until tender and transfer to a bowl. Stir in crab and bread crumbs.

3. In a small bowl whisk together mayonnaise, seafood seasoning, Worcestershire sauce, hot sauce, parsley, and salt and pepper to taste and stir into crab mixture until combined well.

4. Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds. Chill crab cakes, covered with plastic wrap, at least 1 hour.

5. Heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.

6. Prepare Knorr Hollandaise Sauce according to package instructions.

7. Poach the eggs:

8. Fill a medium sized sauce pan half way with water. Add 1/2 teaspoon of white vinegar (this is optional but the vinegar helps hold the egg together). Bring to a gentle boil and carefully add eggs (1-2 at a time works best). Poach eggs for 2-3 minutes or until yolk has set to your preference. Remove eggs one at a time with a slotted spoon.

9. Assemble:

10. Layer ingredients as follows: English muffin, crab cakes (1 each muffin), eggs, Hollandaise sauce.

Credit: Foodista

Crab Cake Sliders with Basil Aioli

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November 24, 2021

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So I’m really on an aioli kick these days. It’s ridiculously amazing and people think you’re fancy when you make it. Little do they know its an enhanced mayonnaise…oops. I had a can of crab sitting in my pantry begging to be used. I also like to incorporate old bay into almost all my recipes so this is a rather easy fit. Old Bay and crabs. I question those who deny it. Serve with a chopped tomato and basil salad. This recipe is adapted from Bon Appetit.

Ingredients

1/4 cup minced roasted red peppers (jarred)

Basil Aioli (see recipe)

1/2 teaspoons grated lemon peel

3 cups fresh breadcrumbs ( I use panko, it gets too soggy when I use regular breadcrumbs)

2 large egg yolks

All purpose flour

2 egg whites, beaten until foamy

3 tablespoons butter

Basil Aioli

3/4 cup mayonnaise

1/3 cup chopped basil

1 tablespoon fresh lemon juice

1 1/2 tablespoons minced garlic

1 1/2 teaspoons lemon zest

Preparation

1. Combine crabmeat, red peppers, and 3 tablespoons of the basil aioli and lemon zest in a large bowl.

2. Mix in 1 1/3 cups of breadcrumbs. Season to taste with salt and pepper. Mix in the yolks, don’t worry the mixture will be soft

3. Form the crab mixture into small little cakes about 1 inch in diameter. I like to make these very mini but you can make 4 cakes, regular crab cakes sized.

4. Coat the cakes on both sides with flour and shake off the excess.

5. Brush both of the sides with the beaten egg whites

6. Cover the cakes and chill for 2 hours.

7. Melt butter in a skillet. Cook cakes two at a time until golden brown and cooked all the way through. Roughly 5 minutes per side.

8. Basil Aioli

9. Mix all ingredients in a medium bowl.

Credit: Foodista

Crab and Shrimp Burgers With Garlic Grits Fries

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November 24, 2021

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Crab and Shrimp Burgers With Garlic Grits Fries

We do a lot of talking about Southern foods. Maybe it’s because we miss them so! There’s something comforting and familiar with all of the foods we remember from our respective youths (even if that youth extended to our college years). We associate these foods with memories of family and friends on birthdays and holidays. No Thanksgiving or Christmas are complete without key dishes that only certain people are entrusted to make, and they know exactly who they are. One of the Southern dishes we’ve lamented the loss of would be shrimp and grits. It’s not a complicated meal, but it is full of complexity in its own right. A mouthwatering bowl of shrimp and grits will remind you of all that is good in the world, and you will be craving more. Oh yes, it is that serious, and you’ll see why.

Ingredients

Burgers:

1 1/2 cups large shrimp, cleaned, peeled and chopped

1 1/2 cups fresh crab meat

1 Zest and juice of lemon

1 teaspoon Tabasco sauce

1 tablespoon Dijon mustard

2 tablespoons mayonnaise

1 jalapeno, deseeded and minced

1 medium onion, chopped

4 tablespoons fresh parsley, chopped

1/2 teaspoon white pepper

1 1/2 teaspoons kosher salt

cup panko crumbs

1 egg, lightly whisked

1 1/2 cups bread crumbs

1/4 cup seafood seasoning (A good friend from New Orleans gifted us with River Road seasonings!)

2 tablespoons unsalted butter, optional

Fries:

1 cup grits

3 cups water

1 cup milk

2 teaspoons kosher salt

1/2 cup mozzarella cheese, shredded

Dried garlic (Amir had Garlic Gold Nuggets in the back of his pantry!)

Preparation

1. Burgers:

2. In a large bowl, carefully mix all of the ingredients except the breadcrumbs, seafood seasoning and butter. Form into 8 patties and set on a baking sheet. Chill for an hour.

3. Once chilled, cover all sides of the patties with bread crumbs and lay on a separate baking sheet. Bake in an oven preheated to 375 degrees for 15-20 minutes, flipping once.

4. If desired, top with a bit of butter and set the burgers onto a vegetable grill basket. Heat for 1-2 minutes on a preheated grill just for flavor and a little color. Serve on warm buns.

5. Fries:

6. Cook the grits according to the package directions. Stir in the cheese and salt just before removing from heat.

7. Carefully pour the hot grits into a large, shallow plastic container. Allow the grits to cool down to room temperature. Cover, then chill overnight.

8. When ready, overturn the grits onto a large cutting board and cut into 1/2â€³ wide pieces. Lay them on a parchment paper covered baking sheet and bake in a preheated oven at 425 degrees for 30-40 minutes or until browned. Flip them once to brown all sides.

Credit: Foodista

Cowboy Beef and Beans with Roundup Bacon Biscuits

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November 20, 2021

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Cowboy Beef and Beans with Roundup Bacon Biscuits

Savory, spicy beef and beans topped with cheddar bacon roll-up biscuits.

Ingredients

Cowboy Beef and Beans:

1/2 cup dry red kidney beans

1/2 cup dry navy beans

1 1/2 pounds lean ground beef

1 cup chopped onion

1 (15-ounce) can pork and beans

1 package brown gravy mix

1 1/4 cups brewed coffee, cooled to room temperature

1/2 cup ketchup

3 tablespoons packed brown sugar

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 tablespoon red habaÃ±ero sauce

Roundup Bacon Biscuits:

1 cup sour cream

1/2 cup milk

3 cups Bisquick

1 tablespoon butter, melted

6 slices bacon, cooked crisp and crumbled

1 cup grated Cheddar cheese

Preparation

1. For the Cowboy Beef and Beans:

2. Place the dry red kidney beans and dry navy beans in a large pot, and cover with several inches of water.

3. Boil the beans until tender, approximately 2 hours, adding water as needed to cover. Remove from heat, and set aside without draining.

4. In a large skillet, combine the beef and onions over medium heat.

5. Cook the beef and onions until the meat is brown and the onions are clear.

6. Add the beans and their liquid to the meat mixture.

7. Add all remaining ingredients (can of pork and beans, brown gravy mix, coffee, ketchup, brown sugar, Worcestershire sauce, Dijon mustard, and red habaÃ±ero sauce) to the skillet, and stir well.

8. Reduce the heat to low, and simmer this mixture for 2-3 hours, until it has a thick, chili-like texture.

9. Remove the meat mixture from the heat, and pour into a greased 13” x 9” casserole dish.

10. Preheat the oven to 400 degrees Fahrenheit, and make the Roundup Bacon Biscuits.

11. For the Roundup Bacon Biscuits:

12. In a small bowl, stir together the sour cream and milk.

13. In a large bowl, mix the Bisquick together with the milk mixture, stirring until it forms a ball.

14. Roll this dough out on a floured surface to a thickness of 1/4 inch. The dough should form a rectangle.

15. Brush the top of the dough with the melted butter, and sprinkle with the bacon and cheese.

16. Roll up the dough, beginning at one long side.

17. Slice the dough into 1-inch slices.

18. Place the slices on top of the beef and bean mixture in the casserole dish.

19. Bake for 18 to 20 minutes, or until the biscuits are golden brown.

Credit: Foodista

Couscous, Herbs, Tomatoes Salad with Scallops

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November 20, 2021

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Couscous, Herbs, Tomatoes Salad with Scallops

Couscous, herbs, tomato salad with scallops. Sometimes you come across a recipe that just has your name written all over and you must try. As some of you may remember last summer I spend a week in Paris and there I was introduced to the wonderful work and world of Yotam Ottolenghi. My life has not been the same since. Mediterranean, simple, and complex cooking will make you want to try a new recipe every day. Each recipe is so easy to execute but it introduces you, in this case, me, to new flavors. Flavors that are not in my French or Italian cooking. I look forward to seeing the results of the blends that he uses with his recipes.

The cinnamon, cardamom, and coriander cooked with the couscous and onions brings out this bit of a spicy hide and seek with your palate. There to be noticed, allowing you to taste every bite of your food by having each flavor enhance each other. And then the fresh mint and cilantro, each balancing each other and bringing a fresh cooling feeling to the dish. The lemon zest and juice bring out each flavor.

Ingredients

1 ½ cup couscous

6 tablespoons olive oil

¼ teaspoon cardamom

¼ teaspoon cinnamon

¼ teaspoon coriander

½ teaspoon black pepper

salt

1 â…” cup boiling water

2 cups cherry tomatoes

3 cups onions, sliced paper-thin

¼ cup raisins

¾ cup cilantro roughly chopped

¾ cup fresh mint leaves roughly torn

1 lemon: zest the whole lemon and then juice to get 2 tablespoons

12 sea scallops all the same size

1 tablespoon olive oil

Preparation

1. In a small bowl mix together all the spices: cardamom, cinnamon, coriander, and pepper and set aside.

2. Place the couscous in a medium bowl. Drizzle with 2 tablespoons of olive oil, sprinkle with half of the spice mix, ¾ teaspoon salt, and a couple of dashes of pepper, then pour in the boiling water. Stir and cover the bowl tightly with foil and set aside for 20 minutes. Remove the foil and fluff the couscous with a fork. Set aside to cool.

3. Put 1 tablespoon olive oil int a large frying pan and place over high heat. Once hot, add the tomatoes and fry for 3-4 minutes, stirring a few times. Cook until they start to brown and split open. Remove from the pan, sprinkle with a pinch of salt and set aside with any juices.

4. Wipe the skillet clean, then add the remaining 3 tablespoons of oil and return to medium-high heat. Add the onions, the remaining spice mixture, 1/8 teaspoon salt and fry for 10-12 minutes, stirring, until golden brown and soft. Remove from the heat, stir in the raisins, and set aside to cool.

5. Once the couscous has cooled slightly, transfer it to a large bowl. Add the onion and raisin mix and stir. Add the cilantro, mint, lemon zest, lemon juice, ¼ teaspoon salt and a generous grind of pepper and mix gently.

6. Transfer to a serving platter, top with the tomatoes and serve.

7. Heat 1 tablespoon of olive oil in a large skillet over medium high heat and seat the scallops for 3 minutes on each side. The scallops should be golden on the outside and springy to the touch.

Credit: Foodista

Couscous With Grilled Chicken & Veggies

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November 20, 2021

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Place pieces of chicken into a bowl, add curd, ginger-garlic paste, meat masala, parsley &salt and allow it to marinate for 2 hrs
In another bowl marinate pepper, mushrooms and onion and marinate for 2 hrs
Char-grill over medium to high direct heat in a covered grill, turning to cook evenly until chicken is tender and grilled
Arrange the vegetables into a toothpick and grill until veggies are crisp to tender.
Meanwhile, bring 2 ½ cups water to boil in a covered saucepan over high heat, add olive oil & couscous.Cover and allow it to swell for 5 minutes, stir in parsley
Spoon couscous into a plate, remove chicken and veggies and serve

Ingredients

for grilled chicken

5 chicken breast pieces divided into 2 pieces

2 bowl curd (beaten)

1 tablespoon chopped fresh parsley

2 teaspoons ginger- garlic paste

3 teaspoons meat masala

1 teaspoon salt

for bbq veggies

1/2 red pepper cubed

1/2 orange pepper cubed

1/2 yellow pepper cubed

10 button mushroms

1 large onion cubed

1 bowl curd (beaten)

1 tablespoon chopped fresh parsley

2 teaspoons ginger- garlic paste

3 teaspoons meat masala

1 teaspoon salt

for couscous

5 1/2 cups pre-cooked couscous

10 1/2 cups water

freshly chopped parsley

Salt to taste

1 teaspoon Olive oil

Preparation

1. Place pieces of chicken into a bowl, add curd, ginger-garlic paste, meat masala, parsley &salt and allow it to marinate for 2 hrs

2. In another bowl marinate pepper, mushrooms and onion and marinate for 2 hrs

3. Char-grill over medium to high direct heat in a covered grill, turning to cook evenly until chicken is tender and grilled

4. Arrange the vegetables into a toothpick and grill until veggies are crisp to tender.

5. Meanwhile, bring 2 ½ cups water to boil in a covered saucepan over high heat, add olive oil & couscous.Cover and allow it to swell for 5 minutes, stir in parsley

6. Spoon couscous into a plate, remove chicken and veggies and serve

Credit: Foodista

Country Style Steam Chicken

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November 19, 2021

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This Country Style Steam Chicken is one of my favourite dishes that I always eat with extra rice when my grandma cooked this for us when I was a little girl. It is a simple and delicious dish with the mixing of shredded cloud ears, sliced mushrooms, golden needle vegetable and bite sized chicken.

Ingredients

(A). 3 Chicken thighs or half chicken, about 600g (cut into bite size)

1 tbsp Light soya sauce

1 tbsp Ginger juice

1tbsp Cooking Chinese cooking wine (hua tiao chiew èŠ±é›•é…’)

(B). 10g Cloud ear (rinse thoroughly and soak in hot water till soft, shredded)

15g Golden needle vegetable (soak in hot water for 15 minutes, remove the hard parts and tie a knot)

4-5 Shitake mushrooms – slice thinly

4 slices Ginger

1/2 tbsp Garlic – chopped

Seasoning sauce

1/2 tbsp Oyster sauce

1 tbsp Dark soya sauce

1 tbsp Light soya sauce

1/2 tsp Sugar

2 tsp Sesame oil

1/2 tsp Chicken powder (with no MSG added)

3/4 tbsp Corn flour

5 tbsp Water

Mix all the seasoning in a bowl or cup

Marinate the above for few hours or overnight.

Preparation

1. Fry (B) ~ Heat wok with some oil, fry ginger and garlic for a while and add in shredded cloud ear, golden needle vegetable and sliced mushrooms, stir fry ingredients well.

2. Lower heat and pour in seasoning sauce, mix well and off heat leave ingredients to cool.

3. Mix well (A) marinated chicken meat together with the (B) ingredients in a corningware square dish or large plate. Cover corningware square dish with aluminium foil and steam at high heat for 30 minutes. (covering with aluminium foil is to prevent water from getting into the chicken meat during steaming).

4. stir the chicken meat with a spoon after 15 minutes of steaming and continue to steam for another 15 minutes or till chicken meat is cooked.

5. Sprinkle some chopped spring onion when serve.

Credit: Foodista

Country Pork Skillet With Potatoes and Mushrooms

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November 19, 2021

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Country Pork Skillet With Potatoes and Mushrooms

I love meals that come together in one skillet. This skillet contained creamy yukon gold potatoes, tender pork and mushrooms in an earthy herb sauce.

Be sure and use a wine you would drink when you’re making the sauce. Bad wine makes for a bad sauce!

Ingredients

1 pound boneless pork chops, cut into 1â€³ strips

2 tablespoons olive oil

1 pound yukon gold potatoes, small, quartered

2 large garlic cloves minced

1/2 cup dry white wine

1/2 cup low sodium chicken broth

4 ounces mushroom , sliced

2 tablespoons thyme, minced

1/4 cup parsley, chopped

1/2 small onion, chopped

Preparation

1. Put potatoes in a casserole dish, cover and cook on high in microwave for 8 minutes until just barely tender. You don’t want them too soft as you will continue to cook them in the skillet.

2. Heat non-stick skillet over medium heat with oil, add onions and saute for 3 — 4 minutes until softened. Add garlic, mushrooms, and potatoes. Saute 3 — 4 minutes.

3. Move potatoes and onions to the side of the skillet and add pork. Saute pork for 4 — 5 minutes.

4. Add chicken broth, wine, thyme, parsley and salt and pepper to your taste.

5. Saute 5 — 8 minutes until liquid is reduced by three quarters.

Credit: Foodista

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Cranberry Beans, Cherry Tomatoes & Cucumber Salad

Ingredients

Preparation

Crab Kosha

Ingredients

Preparation

Crab Cakes Eggs Benedict

Ingredients

Preparation

Crab Cake Sliders with Basil Aioli

Ingredients

Preparation

Crab and Shrimp Burgers With Garlic Grits Fries

Ingredients

Preparation

Cowboy Beef and Beans with Roundup Bacon Biscuits

Ingredients

Preparation

Couscous, Herbs, Tomatoes Salad with Scallops

Ingredients

Preparation

Couscous With Grilled Chicken & Veggies

Ingredients

Preparation

Country Style Steam Chicken

Ingredients

Preparation

Country Pork Skillet With Potatoes and Mushrooms

Ingredients

Preparation

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