Curried Couscous

Curried Couscous

Adapted from: https://www.foodnetwork.com/recipes/ina-garten/curried-couscous-recipe-1951578

1 1/2 cups couscous

1 tablespoon unsalted butter

1 1/2 cups boiling water

[I added ¼ t of salt to the water]

1/4 cup plain yogurt

1/4 cup good olive oil

1 teaspoon white wine vinegar

1 teaspoon curry powder

1/4 teaspoon ground turmeric

1 1/2 teaspoons kosher salt [Too much in my opinion! I only used ½ teaspoon]

1 teaspoon freshly ground black pepper

[I added a pinch of sugar]

1/2 cup small-diced carrots

1/2 cup minced fresh flat-leaf parsley

1/2 cup dried currants or raisins [I used dried cranberries]

1/4 cup blanched, sliced almonds

2 scallions, thinly sliced (white and green parts)

1/4 cup small-diced red onion

[I added a can (15.5 oz) drained garbanzo beans]

Place the couscous in a medium bowl. Melt the butter in the boiling water [add the salt before boiling the water] and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous and mix well with a fork. [I doubled the dressing].

Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste.

Serve at room temperature.

My Notes:

1.5 cups of couscous makes a huge portion, even for a dinner party of 14 people. Next time, I'll just use 1 cup of couscous but will keep the same amount of the other ingredients. 

I also added more sliced almonds and cranberries.

Next time I may use chicken broth to give the couscous more flavor.

You can be creative and add whatever vegetables, dried fruits, diced grilled chicken, etc., that you like.

Mexican Bean Salad (or Salsa)

Mexican Bean Salad (or Salsa)

This is a refreshing salad, perfect for a BBQ.  Adapted from: http://allrecipes.com/recipe/14169/mexican-bean-salad/

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can cannellini beans, drained and rinsed

1 yellow bell pepper, chopped

1 red bell pepper, chopped

1 15-oz can corn, drained

1 red onion, chopped

1/8 to 1/4 cup olive oil   

1/8 to 1/4 cup red wine vinegar

2 tablespoons fresh lime juice 

1 tablespoon lemon juice 

1 tablespoon salt

1 clove crushed garlic

1/4 cup chopped fresh cilantro

1/2 tablespoon ground cumin

1/2 tablespoon ground black pepper

1 dash hot pepper sauce

1/2 teaspoon chili powder

In a large bowl, combine beans, bell peppers, corn, and red onion.

In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.

Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold. 

Notes: I added some zest from the lemon and lime; I did not add any sugar. I doubled the recipe for two BBQ's this weekend.

Chicken Wings with Blue Cheese Dressing

Here's a very easy chicken wing recipe and if you love blue cheese, you'll love the dressing.
My friend Anne brings these tasty wings to my parties so I asked her for her recipe. 

I love the blue cheese dressing!! I made a large batch for a dinner party.

For the wings:

3 T olive oil

3 cloves garlic, pressed

2 t chili powder

1 t garlic powder

salt and pepper to taste

10 wings, separated into individual pieces

 

Preheat the oven to 375 degrees.

 

Combine the olive oil, garlic, chili power, garlic powder, salt and pepper in a large zip lock bag. Add the wings and toss to coat throughout.

 

Bake for 1 hour.

Blue Cheese Dressing:

1 C mayonnaise
1/2 C crumbled blue cheese (3 oz)
1/2 C half and half
2 T sour cream
1 T freshly squeezed lemon juice
1/4 t Worcestershire sauce
1/2 t kosher salt
Freshly ground black pepper

Whisk mayo, 1/4 cup blue cheese, half and half,sour cream, lemon juice, Worcestershire sauce and salt until smooth.  

Gently stir in remaining 1/4 cup of the blue cheese.  

Season with pepper to taste.

Refrigerate until ready to use.

Notes: 

I used a blender for the chicken marinade; marinade in the refrigerator for a few hours or overnight. When cooking I turned the wings half way through.

For the blue cheese dressing, I added extra crumbled blue cheese.

Bacon-wrapped dates with goat cheese

For a rotation dinner group, I hosted in December a "Heavy Hors d'oeuvres" food theme.

One of the recipes I made was an excellent dates wrapped in bacon and stuffed with goat cheese. The last time I had something similar was in Barcelona (November 2014) while on vacation. 

This is the recipe I used, in which I tripled the recipe: 
http://pinchofyum.com/bacon-wrapped-dates-with-goat-cheese

These went quickly so be sure to make a big batch!!!



8 slices bacon (I find that thin bacon works better)
16 dates
4 ounces goat cheese
toothpicks

Preheat the oven to 350 degrees Fahrenheit.

Slice the dates lengthwise on one side to create an opening. Remove the pit.

Using a spoon, stuff a small amount of goat cheese into the cavity of each date and press the sides together to close.

Cut the bacon slices in half. Wrap each date with a slice of bacon and secure with a toothpick.

Arrange evenly on a baking sheet with raised edges (otherwise grease will get everywhere) and bake for 10 minutes. Remove the dates and use the toothpick to turn each one so it's laying on its side. Bake for another 5-8 minutes, until browned to your liking, and turn the dates to the other side and repeat. 

Remove from the oven, place on a paper towel lined plate, and let stand for 5 minutes before serving.

This was our spread of foods that evening:

I also made chicken wings with blue cheese dressing:   

http://monicacooks.blogspot.com/2015/12/chicken-wings-with-blue-cheese-dressing.html

Red Beans and Rice

I made this yesterday (12 Sep 2015) using Emerl's recipe for a rotation group dinner.

My changes are in { }

1 pound dried red beans, rinsed and sorted over  {I had Salvadorian red beans in the pantry}

3 tablespoons bacon grease {I used olive oil}
1/4 cup chopped tasso or chopped ham {I had regular thick sliced ham}
1 1/2 cups chopped yellow onions
3/4 cup chopped celery
3/4 cup chopped green bell peppers  {I don't care for green bell peppers, so I used red}
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Pinch cayenne
3 bay leaves
2 tablespoons chopped fresh parsley {I used dried, but next time I'll use fresh}
2 teaspoons fresh thyme  {ditto like the parsley}
1/2 pound smoked sausage, split in half lengthwise and cut into 1-inch pieces {beef smoked sausage}
1 pound smoked ham hocks
3 tablespoons chopped garlic
10 cups chicken stock, or water  {I used low sodium chicken broth}
4 cups cooked white rice {Cooked with chicken broth}
1/4 cup chopped green onions, garnish

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, heat the bacon grease over medium-high heat. Add the tasso and cook, stirring, for 1 minute. Add the onions, celery and bell peppers to the grease in the pot. Season with the salt, pepper, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes.

 

Add the bay leaves, parsley, thyme, sausage, and ham hocks, and cook, stirring, to brown the sausage and ham hocks, about 4 minutes. Add the garlic and cook for 1 minute.

 

Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions. 

 

 

This came out great. The ham hocks really gave it a good flavor.  I did have to add about a cup of water (1/2 cup at a time per the instructions) so that it didn't get to thick and dry.

I combined the beans and rice into a large pot for the rotation dinner for ease of transportation. 

Chile-Rubbed Shrimp with Avocado Corn Cocktail

Chile-Rubbed Shrimp with Avocado Corn Cocktail

Adapted from http://www.epicurious.com/recipes/food/views/chile-rubbed-shrimp-with-avocado-corn-cocktail-2315400

Last night was our monthly rotation group dinner. Margaret and Chris hosted. Food theme: “Grill it or Chill it!”

I found a recipe that I could both grill and chill: Chile-rubbed shrimp with avocado corn. This recipe serves four people using jumbo shrimp and served in martini glasses. For the group dinner, I decided to make this as a large salad. It was a hit.

16 jumbo shrimp (about 1 1/2 pounds), peeled and deveined

1 tablespoon ancho chili powder
1 1/2 teaspoons garlic salt
1 teaspoon ground coriander
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Avocado and Corn Salsa (see below)

Rinse the shrimp under cold running water, and then blot them dry with paper towels.

Place the chili powder, garlic salt, coriander, oregano, cumin, and pepper in a mixing bowl and whisk to mix. Add the shrimp and toss to coat. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.

Cook the shrimp, following the instructions below for any of the grills, until just cooked through. When done the shrimp will turn pinkish white and will feel firm to the touch.

Spoon the Avocado and Corn Salsa into 4 large martini glasses or serving bowls. Drape 4 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the salsa. The cooked shrimp can be refrigerated for up to 2 days.

My changes and comments: I used smaller shrimp, two pounds. I didn’t have ancho chili powder, so I used regular chili powder. I also didn’t have garlic salt, so I did a combo of garlic powder and salt.

This salad was delicious and it went very quickly. I really liked the flavors of the rub, which can be used on meats.  

 

Avocado and Corn Salsa

1 ripe avocado, cut into 1/4-inch dice

2 to 3 tablespoons fresh lime juice
1 ripe red tomato, seeded and cut into 1/4-inch dice
1 ear sweet corn, shucked
1 scallion, both white and green parts, trimmed and finely chopped, or 3 tablespoons diced sweet onion
1 to 2 jalapeño peppers or serrano peppers, seeded and minced (for a hotter salsa, leave the seeds in)
1/4 cup chopped fresh cilantro
Coarse salt (kosher or sea) and freshly ground black pepper

 Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.

Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.

Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.

My changes: I doubled the ingredients with the exception that I only used half of a large jalapeño pepper. I also grilled the corn on our grill, which gave the corn a nice smoky flavor.

Without the shrimp, this is a tasty summer salad.

Peruvian Rice & Lentis (Tacu Tacu)

This is a great side dish for Peruvian chicken.

http://www.epicurious.com/recipes/food/views/peruvian-rice-and-lentils-em-tacu-tacu-em-352877 

1 cup dried brown lentils (7 ounces)

7 1/4 cups water, divided
2 teaspoons finely chopped garlic, divided
6 tablespoons vegetable oil, divided
1 cup long-grain white rice
1 small red onion, finely chopped
1 tablespoon bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")

Bring lentils, 5 cups water, and 1/2 teaspoon salt to a boil in a heavy medium saucepan, then simmer, uncovered, until lentils are just tender, 12 to 25 minutes (depending on age of lentils). Drain, then transfer to a large bowl.

Meanwhile, cook 1 teaspoon garlic in 1 tablespoon oil in another heavy medium saucepan over medium heat, stirring, 1 minute. Add rice and cook, stirring, 1 minute. Add remaining 2 1/4 cups water and 1 teaspoon salt and bring to a boil, then cook, covered, over low heat 20 minutes. Remove from heat and let stand, covered, 10 minutes. Stir rice from top to bottom with a rubber spatula, then stir into lentils.

While rice stands, sautéonion and remaining teaspoon garlic in 1 tablespoon oil in a 12-inch heavy nonstick skillet over medium-high heat until onion is golden, 3 to 5 minutes. Stir in chile paste and cook, stirring, 1 minute. Stir onion mixture into rice mixture.

Heat remaining 1/4 cup oil in skillet over medium heat until hot. Add rice mixture and fry, gently flattening with a spatula, until a golden-brown crust forms on underside, about 3 minutes. Stir rice and fry, flattening it, until a crust forms on underside again, about 3 minutes more. Repeat frying and stirring until bits of crust are dispersed throughout, about 9 minutes more (about 15 minutes total frying time).

Notes: I increased this recipe by 1/3rd for the dinner party. I should have doubled it!   I also added more of the aji mirasol paste.

Peruvian Potatoes with Spicy Cream Sauce

I hosted a rotation dinner (11 April 2015) and decided on a Peruvian dinner theme. I made Peruvian chicken, a green aji sauce, a yellow sauce (both spicy from jalapeno and aji peppers), and a rice/lentil side dish. I’ll post these recipes soon.

Suzanne made this tasty Peruvian potato salad. I loved the flavors of the sauce and the saltiness of the kalamata olives.

"Peruvian Potatoes with Spicy Cream Sauce (Papas a la Huancaina)"

Adapted from:  http://www.cookingchanneltv.com/recipes/ingrid-hoffmann/peruvian-potatoes-with-spicy-cream-sauce-papas-a-la-huancaina.html

4 medium Russett potatoes [I added a few more potatoes]

8 ounces feta cheese, crumbled (about 2 cups)

1/3 cup evaporated milk

1/2 cup vegetable oil

1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero

1 garlic clove, finely minced

1/2 lime, juiced

Salt

4 large lettuce leaves (such as Bibb or romaine)  [I did not use any lettuce – just served in a platter]

3 hard-boiled eggs, peeled and sliced

10 black olives pitted and sliced (Kalamata or Botija Peruvian olives)  [I used Kalamata olives]

2 tablespoons freshly chopped flat-leaf parsley

Place the potatoes in a large pot and cover with water. Bring to a boil over medium-high heat. Cook for 30 minutes or until a paring knife slides into the potatoes without any resistance. Drain the potatoes and let them cool slightly. Slice the potatoes into 1/2-inch rounds and set aside.

Combine the cheese, evaporated milk, oil, chile, garlic, and the lime juice in a blender and puree until smooth. The sauce should be creamy and pourable. If the sauce is too thick, add water, 1 tablespoon at a time, until the sauce is thinned out.

Arrange the lettuce leaves on a platter and top with the sliced potatoes. Pour the sauce over the potatoes. Garnish with slices of hard boiled egg and olives. Garnish with chopped parsley. Serve chilled or at room temperature.

Note: A great substitute in this recipe, for feta cheese, is cream cheese.

 

 

Beef Bulgogi

For last night’s monthly group rotation dinner, we enjoyed a variety of Korean dishes to include this fabulous beef bulgogi (adapted from http://savorysweetlife.com/2009/07/marinade-this-bulgogi-recipe-korean-barbequed-beef/) 

3.18 pounds of thinly sliced rib-eye steak. Purchased frozen, as it was already sliced thin.  

3/4 cup soy sauce

9 T sugar

2.5 T sesame oil

7 cloves garlic, minced

1/2 medium onion, sliced thin

4 green onions, finely sliced into small pieced

4 T sesame seeds

1/4 t. red pepper flakes (I probably used less and should have used the full amount)

1/4 t. ginger, fresh, finely minced

In a large bowl, add the soy sauce and sugar. Stir to dissolve the sugar.

Mince the garlic; chop the green onions; cut the onions into slices.

Add the beef and onions and mix by hand to combine all ingredients.

I layered the meat in a large 9" x 13" glass pan, covered with saran wrap and refrigerated overnight.

In a large pan on high, add a little oil and cook the meat in small batches, keeping a single layer.  (I didn’t add any additional oil). Cook for 1-2 minutes. Since the meat is very thin, it cooks quickly.

Place in a serving platter and serve with rice.

This was my plate from dinner. Along with the beef bulgogi and rice, we had a delicious spinach side dish called Sigeumchi-namul (recipe below); and two different Korean chicken dishes. 

I also had on hand kimchee, yellow pickled radish, hot radish, and pickled bean sprouts.

Dinner was excellent!  With the exception of the rice, everything went. 

Notes: I did add a small amount of water (about 1/4 cup) that was mixed with some sugar, as I found the marinade a little too salty for my taste. This suger water mixture toned it down.

Also, I was light on the red pepper flakes. Next time, I'll use more.

Sue made the Sigeumchi-namul.

http://www.maangchi.com/recipe/sigumchi-namul

1 t. salt

1 bunch of spinach

2 cloves of garlic, minced

1 green onion, chopped

1.5 T of soy sauce

1/2 T sesame oil 

1/2 T. toasted sesame seeds

In boiling water, add 1 ts of salt and blanch a bunch of spinach for 30 seconds after removing dead the leaves and roots.

Drain the cooked spinach and rinse it in cold water 3 times, and squeeze it gently to get the water out.

Cut the spinach a few times and set it aside.

In a bowl, combine the remaining ingredients except for the sesame seeds; add the spinach and mix by hand.

Transfer to a serving plate and sprinkle the sesame seeds on top of the spinach.

Serve with rice.

Hawaiian Mac Salad

For one of my monthly group rotation dinners, the food theme was "Hawaii 5-0." 

I decided to make a Hawaiian macaroni salad. Anytime I order a local plate lunch in Hawaii, it comes with mac salad. Yum! There are so many versions that I wasn't sure which one I wanted to make. 

I found a recipe on YouTube, which I thought the recipe sounded ono (delicious); but also Janice Morimoto was hilarious!! 

http://www.youtube.com/watch?v=gUnt1ViYZiI 

I followed her recipe but made a much larger batch, so the quantities of the ingredients are mine. 

Ingredients:

 
2 C cabbage, uncooked sliced very thin 
3 T onions, finely diced 
3 small potatoes, boiled peeled, cubed small 
1 Lb macaroni (I used 25 oz. cooked) 
Salt and Pepper to Taste
1 can tuna, drained 
6-7 T Best (Hellman's)Mayonnaise - do not use low fat!! 

Directions:

Boil potatoes with skin on. Cool, peel off the skin, and cube. 

Boil the macaroni with oil and salt in the pot. Cook until it's just beyond al dente. You want to keep the macaroni soft enough for it to soak in the dressing. 

Rinse the macaroni in cold water and drain well. 

In a large bowl, combine the cabbage, onion, and tuna, breaking up the tuna. 

Add 4 T. mayonnaise and salt/pepper; mix together. 

Add the macaroni and potatoes and combine. 

Add the rest of the mayonnaise until very creamy. 

Chill in the refrigerator for at least four hours. 

Check again to see if any additional mayonnaise is needed.

Mike Lewis’ Texas Chili

This recipe will make a stock pot full – so if you want less, adjust accordingly.

5 lbs. ground beef

28 oz. can crushed tomatoes

2 – 40 oz. cans of Redskin (or any type) kidney beans

6 oz. can tomato paste

2 cans beer (any kind)

2 T. olive oil

4 garlic cloves minced

3 t. salt

3 t. ground black pepper

3 t. dried oregano

2 T. cumin

10 T. chili powder (medium hot) (we use Penzey’s brand)

3 t. crushed dried chili’s – seeds and all (about 6 chili’s)

2 T. sugar

Slice and chop onions.  Sauté in olive oil until soft, but do not brown.  

Add beef.  Stir occasionally until brown.  

Add all dry ingredients.  Stir and cook about 2 minutes.  

Add crushed tomatoes, paste, and beer and bring to boil.  

Cook 5 minutes on low boil.  Add beans.  Bring to boil.  

Simmer for 1 hour with lid on.  

Turn off heat – leave overnight or at least 4 hours.  Reheat to serve and eat.

Frosted Cashew Cookies

½ cup butter or margarine
1 cup packed brown sugar
1 egg
1/3 cup sour cream
2 cups flour
½ tsp. vanilla
¾ tsp. each baking powder, baking soda and salt
1 ¾ cups salted cashew halves

Browned Butter Frosting

½ cup butter (No substitutes)
3 T. light cream
¼ tsp. vanilla extract
2 cups powdered sugar
Additional cashew halves, optional

Cream butter and brown sugar.

Beat in egg, sour cream and vanilla; mix well.

Combine dry ingredients and add to creamed mixture. Mix well.

Fold in cashews.

Drop by rounded teaspoonfuls onto greased baking sheets.

Bake at 375 degrees for 8-10 min. until light brown. Cool.

Frosting:

Lightly brown butter in saucepan.

Remove from heat and add vanilla and light cream.

Beat in sugar until smooth and thick.

Frost cookies and top with cashew half.

Makes 3 doz.

Spicy Slaw

Yesterday I made this spicy slaw to go with pulled pork sandwiches (http://monicacooks.blogspot.com/2010/04/oven-roasted-pulled-pork-sandwiches.html) for a party (17 people). 

The pulled pork and spicy slaw are recipes from Tyler Florence. I've made the pulled pork a few times now and it’s always a hit at my parties. 

 I’m not a big coleslaw eater, but I loved this recipe! It’s the best slaw I've tasted. I was glad I cut the cabbage amount in half. I have leftovers, so this recipes make a huge batch. 

Spicy Slaw 
1 head green cabbage, shredded [I used half, 1.52 lbs] 
2 carrots, grated [I used one] 
1 red onion, thinly sliced [I used half] 
2 green onions, chopped [I used one] 
1 red chile, sliced [I used a green chile] 
1 1/2 cups mayonnaise 
1/4 cup Creole mustard [I used Dijon]
 1 tablespoon cider vinegar 
1 lemon, juiced Pinch sugar 
1/2 teaspoon celery seed 
Several dashes hot sauce Kosher salt and freshly ground black pepper 

Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. 

In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. 

Pour the dressing over the cabbage mixture and toss gently to mix. 

Season the coleslaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.