Ginger Shrimp with Charred Tomato Relish
Ginger Shrimp with Charred Tomato Relish
Serves 4
2 garlic cloves, minced
1 1/2 tablespoons grated peeled ginger (2-inch piece)
3 tablespoons vegetable oil, plus more for grill
20 extra-large shrimp (about 1 pound), peeled, deveined, tails left on
4 ripe plum tomatoes, halved lengthwise
2 medium green tomatoes, halved lengthwise
Coarse salt and freshly ground black pepper
2 tablespoons fresh lime juice (1 lime)
1 tablespoon minced fresh jalapeno pepper (with seeds)
1 teaspoon sugar
1 tablespoon chopped cilantro
1 tablespoon chopped basil
Soak 20 skewers in a pan of water for 30 minutes. In a medium bowl, stir together garlic and ginger. Transfer half of the mixture to a large bowl and stir in 2 tablespoons oil. Add the shrimp, toss until evenly coated, and then cover and refrigerate for 30 minutes. Cover remaining garlic-ginger mixture and refrigerate.
Heat grill to hot; lightly oil grates. In a medium bowl toss plum and green tomatoes with remaining tablespoon oil; season with salt and pepper. Grill tomatoes, cut side up, until skins are charred and flesh is tender, 4 to 6 minutes for the plum tomatoes, 8 to 10 minutes for the green tomatoes (if the green tomatoes are very hard, this may take longer). Be careful as you grill, as the juice from the tomatoes and the oil on their surface may cause flare-ups.
When tomatoes are cool enough to handle, remove and discard skins and seeds. Finely chop flesh and add to bowl with reserved garlic-ginger mixture. Add lime juice, jalapeno, sugar, cilantro, and basil. Season shrimp with salt and pepper. Thread shrimp, lengthwise, onto prepared skewers (going through tail and top of shrimp), one shrimp per skewer. Grill until shrimp are opaque throughout, about 2 minutes per side. To serve, place skewered shrimp on a platter with a bowl of the relish.
Chicken Tortilla Cups
Chicken Tortilla Cups
Yields 6 servings
4 to 5 flour tortillas
1 1/2 cups store-bought rotisserie chicken meat, shredded
1 jalapeno pepper, seeded and finely chopped
1/4 cup red onion, finely chopped
1 medium-size tomato, chopped
1 tablespoon cumin
1 tablespoon coriander
Salt and pepper
Zest of 1 lime, juice of 2
1 avocado, pit and skin removed
1/4 cup sour cream
A handful of chopped cilantro, plus additional for sprinkling
Preheat oven to 375°F. With a three-inch round cookie cutter, make small rounds out of flour tortillas. Nestle the rounds down into the cups of a mini muffin tin and transfer to the oven. Bake for 8-10 minutes, or until tortilla cups are golden brown. Remove from oven and reserve. In a medium-size mixing bowl, add the shredded chicken, jalapeño, onion, tomato and spices. Add the zest and juice of 1 lime, salt and pepper and toss to combine. In another bowl, add the avocado, cilantro, juice of remaining lime, sour cream and chopped cilantro. Mash everything together with a fork to combine. Fill reserved tortilla cups with chicken salad, top with avocado topping and a sprinkle of chopped cilantro.
Salmon Cakes
Salmon Cakes
Serves 8
2 pounds skinless salmon fillet
Coarse salt and ground pepper
1/2 cup thinly sliced scallions
1/2 cup plain dried breadcrumbs
1/3 cup chopped fresh parsley
1/4 cup light mayonnaise
1/4 cup Dijon mustard
2 large eggs, lightly beaten
2 tablespoons fresh lemon juice
One additional flavoring below, (optional)
2 tablespoons prepared horseradish
2 tablespoons minced capers
1 teaspoon hot sauce, such as Tabasco
2 tablespoons minced pickled jalapeno chile
1/4 cup light mayonnaise
1/4 cup reduced-fat sour cream
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh parsley, dill, or cilantro
Coarse salt and ground pepper
Preheat oven to 400 degrees;. Place fish on a rimmed baking sheet; season with salt and pepper. Roast until cooked through, 15 to 20 minutes. Let cool completely; pat dry with paper towels. Break salmon into smaller pieces; flake with a fork.
In a large bowl, combine scallions, breadcrumbs, and parsley. Add mayonnaise, mustard, eggs, lemon juice, and salmon. Season again with salt and pepper, plus an additional flavoring if desired. Mix gently until ingredients just hold together. Form mixture into 8 patties (each about 3 inches wide). Place on a foil-lined baking sheet. (For freezing directions, see below.) Refrigerate until cold and firm, 20 to 30 minutes.
Make Lemon-Herb Sauce: Whisk together mayonnaise, sour cream, fresh lemon juice, and chopped herbs. Season with coarse salt and ground pepper.
Heat broiler. Broil patties until lightly golden on top (without turning), 6 to 8 minutes. Serve with Lemon-Herb Sauce.
Quick Chicken Enchiladas
Quick Chicken Enchiladas
Makes approximately 12 enchiladas
4-5 chicken breasts–cooked & shredded (or 2 cups of chopped cooked chicken)
1 can of cream of chicken soup (undiluted)
8 oz sour cream (1 cup)
2 cups of Mexican cheese blend OR cheddar and Monterey Jack cheese
12 flour or corn tortillas
Fresh cilantro chopped
1 small onion, diced (2 tablespoons)
1 Tablespoon of diced jalapenos OR 1 (4 ounce can) chopped green chilies OR Red Pepper flakes
Several mushrooms
1 small green pepper, chopped
1 can of green or black olives, chopped
1 stalk green onion, chopped
1/4 teaspoon pepper
1/8 teaspoon salt
Paprika
Mix the chicken, soup, sour cream, cheese, cilantro, vegetables, salt and pepper. Spray an 13 x 9 pan and place about a 1/3 cup of mixture on a tortilla and roll it. Place them next to each other in pan seam-side down. Cover and bake at 350 degrees for approximately 20 minutes. Uncover. Sprinkle with cheese. Can also add salsa and/or enchilada sauce at this point over the top of the meal. Bake 5 minutes longer or until cheese is melted. Let stand 10 minutes prior to serving.
Thai Clambake in Foil
Thai Clambake in Foil
Serves 2
3 fresh lemongrass
1 4-ounce package of saifun noodles
16 Manila clams or cockles, or 8 small littleneck clams, scrubbed
8 large shrimp, (about 5 ounces), peeled and de-veined
4 ounces monkfish, sliced into 4 pieces
1 6-inch piece of scallion, cut in half lengthwise
2 plum tomatoes, coarsely chopped
2 large clove garlic, thinly sliced
1 1-inch knob fresh ginger, peeled and thinly sliced
1 teaspoon minced fresh jalapeno pepper
1/4 Cup fresh cilantro leaves
2 tablespoons fresh lime juice
1/2 teaspoon salt
2 24-inch lengths of aluminum foil
1 large carrot, peeled and cut into
Heat oven to 450 degrees;. Cut off and discard all but the bottom 3 inches of the stalks of lemongrass. Remove the coarse outer layers of the stalks, slice very thinly crosswise, and set aside. Place the noodles in a large bowl, pour 6 cups of boiling water over them, and let stand for 10 to 15 minutes to soften.
Fold one piece of aluminum foil in half crosswise and open it. Arrange half of the clams, shrimp, and monkfish 2 to 3 inches from the crease. Arrange half of the lemongrass, scallion, tomatoes, carrot, garlic, ginger, and jalapeño on top of the seafood. Tuck half the cilantro leaves in and around the seafood and vegetables. Mix lime juice and salt together and drizzle 1 tablespoon over the food.
Refold the aluminum foil along the crease, enclosing mixture, and make a double 1/2-inch fold along the open sides. Repeat with the other piece of aluminum foil for the second packet. Place packets on a baking sheet and bake for 15 minutes. Drain noodles and divide between 2 bowls. Remove seafood and vegetables from packets and arrange over noodles. Serve immediately.
Tandoori Chicken Salad
Tandoori Chicken Salad
Serves 6
1 cup plain nonfat yogurt
2 teaspoons garam masala powder
1 teaspoon ground ginger
1 teaspoon minced garlic
1 teaspoon ground turmeric
1 teaspoon coarse salt
1 jalapeno chile, stemmed seeded, and finely minced (optional)
1.5 pounds skinless, boneless chicken breast halves, gently flattened and cut into strips
1 small head shredded iceberg lettuce, (3 cups)
1 small head shredded red cabbage, (3 cups)
6 large diced plum tomatoes, (3 cups)
1 sliced radishes, (1 cup)
1 large sliced cucumber, (2 cups)
1 scallions, minced
1 cup loosely packed cilantro leaves, finely chopped
1 1/2 cups diced jicama
1 tablespoon vegetable oil
Coarse salt and freshly ground black pepper
Juice of 2 to 3 small lemons
Prepare the marinade: In a medium bowl combine yogurt, garam masala, ginger, garlic, turmeric, salt, and jalapeño, if using. Add chicken and toss to coat. Cover and refrigerate while preparing salad.
In a large bowl, toss together lettuce, cabbage, tomatoes, radishes, cucumber, scallions, cilantro, and jicama; set aside.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken along with the marinade and cook, stirring, until the chicken is just cooked through, 6 to 8 minutes. Transfer chicken and pan juices to salad mixture and toss to combine. Drizzle with lemon juice and season with salt and pepper. Stir to combine.
Rick’s Seared Fish in Escabeche
Rick's Seared Fish in Escabeche
Recipe courtesy of Rick Bayless
Serves 6
1/2 cup plus 1 tablespoon extra-virgin olive oil
6 five- to six-ounce boneless and skinless red snapper or halibut fillets, about 3/4 inch thick (mahi-mahi, grouper, or salmon can also be used)
1 large white onion, sliced 1/4 inch thick
3 medium carrots, cut into 1/4-inch dice
6 medium cloves garlic, quartered
3 whole cloves garlic
1/4 teaspoon freshly ground pepper
1 cup Homemade Chicken Stock, skimmed of fat (or 1 cup water) (recipe follows)
1/4 cup apple-cider vinegar
3 dried bay leaves
Leaves from 6 sprigs fresh thyme, roughly chopped, plus whole sprigs for garnish, or 1/2 teaspoon dried marjoram
1 two-inch piece cinnamon stick, preferably Mexican canela
Coarse salt
3 to 4 large fresh or pickled jalapeño chiles, stemmed, seeded, and thinly sliced lengthwise
In a large, well-seasoned cast-iron or nonstick skillet, heat 1/2 cup oil over medium-high heat. Pat fish dry. Working in batches if necessary, cook in a single uncrowded layer until brown, 3 to 4 minutes. Turn, and cook until second side is brown and fish flakes under firm pressure, 2 to 3 minutes more. Remove to a plate, and set aside. Discard oil from pan.
Reduce heat to medium, and add remaining tablespoon oil. When hot, add onions, carrots, and garlic. Cook, stirring frequently, until onions are translucent and carrots are almost soft, about 5 minutes.
Meanwhile, combine cloves and black pepper in a mortar and pestle or in a spice grinder, and process until coarsely ground. Add to vegetables, along with stock, vinegar, bay leaves, thyme, and cinnamon. Cover, and simmer over medium-low heat for 15 minutes. Taste; season with salt (about 3/4 teaspoon), and stir in jalapeño strips.
To serve warm, lay fillets over simmering escabèche, cover, and gently heat for 2 to 3 minutes. Place one fillet on each of six plates, and spoon some of the escabèche over each one. Garnish with sprigs of thyme. To serve cool, arrange fish on a deep serving platter, and spoon escabèche over. As it cools to room temperature, the fish and vegetables will absorb much of the liquid.
Homemade Chicken Stock
Makes 5 quarts
1 teaspoon whole black peppercorns
6 fresh dill, or 2 teaspoons dried dill
6 fresh flat-leaf parsley
2 dried bay leaves
2 leeks, washed, white and pale-green parts only, cut into thirds
2 carrots, scrubbed, cut into thirds
2 celery, cut into thirds
1 4-pound chicken, cut into 6 pieces
1 1/2 pounds chicken wings
1 1/2 pounds chicken backs
12 cups (two 48-ounce cans) canned low-sodium chicken broth
Place peppercorns, dill, parsley, bay leaves, leeks, carrots, celery, chicken, wings, and backs into a large stockpot. Add stock and 6 cups cold water. Bring to a boil. Reduce to a very gentle simmer, and cook for 45 minutes. Liquid should just bubble up to the surface. A skin will form on the surface of the liquid; skim this off with a slotted spoon, and discard. Repeat as needed. After 45 minutes, remove chicken from the pot, and set aside until it is cool enough to handle.
Remove the meat from the bones, set the meat aside, and return the bones to the pot. Shred the chicken, and set aside in the refrigerator until ready to use. Continue to simmer the stock, on the lowest heat possible, for 3 hours, skimming as needed. The chicken bones will begin to disintegrate. Strain the stock through a fine sieve into a very large bowl. Discard the solids. Place the bowl in an ice bath, and let cool to room temperature. Transfer to airtight containers. Stock may be refrigerated for 3 days or frozen for 4 months. Refrigerate for at least 8 hours, or overnight. If storing, leave fat layer intact to the seal the stock. Before using, remove the layer of fat that has collected on the surface.
Chicken with Plum Chutney
Chicken with Plum Chutney
Serves 4
4 (6 to 8 ounces each) boneless skinless chicken breast halves
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 medium red onion, chopped
1/2 jalapeno chile, (ribs and seeds removed for less heat, if desired), chopped
4 red plums, (about 1 pound), halved, pitted, and cut into 1/2-inch pieces
1/3 cup packed light-brown sugar
2 tablespoons cider vinegar
3/4 teaspoon curry powder
1/4 teaspoon ground ginger
Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate. Set aside.
Make chutney: To skillet, add remaining 1 tablespoon oil, onion, and jalapeño; cook until softened, about 3 minutes. Increase heat to medium-high; add plums, sugar, vinegar, curry powder, ginger, and 1/4 cup water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.
Add chicken and any juices that have accumulated on plate; simmer until heated through, about 4 minutes. Season with salt and pepper to taste. Serve chicken with chutney spooned on top.
Mango Chutney
Mango Chutney
Makes about 4 cups
1/4 cup vegetable or peanut oil
1 red onion, diced
1 green pepper, diced
1 red pepper, diced
2 tablespoons fresh ginger, minced
2 tablespoons jalapeno pepper, minced
1 1/2 cups white vinegar
1 cup sugar
3 mangos, cut into 1/2-inch squares
In a saucepan, heat oil over medium-high heat until hot but not smoking. Add red onion, and cook until translucent, 3 to 4 minutes. Add green and red peppers. Stir for 1 minute. Add ginger, jalapeño pepper, white vinegar, sugar, and mangoes. Simmer, stirring occasionally, until liquid has thickened slightly, 15 to 20 minutes. Remove from heat, and allow to cool to room temperature. Store refrigerated in an airtight container for up to 2 weeks.
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