Archive for May, 2010
Mexican Corn Off the Cob
May 2nd
Recipe: Mexican Corn Off the Cob
Ingredients
- 4 ears of corn – shucked and rinsed
- 1/2 cup mayonnaise
- 1/4 cup parmesan cheese
- 1 jalapeno – minced
- salt and pepper – to taste
- Juice of 1 lime
- 1 tbs. smoked paprika
Instructions
- Fill sauce pan with water and bring to a boil. Boil the corn for 3 minutes, take out of pan and run under cold water to stop it from coninuing to cook.
- When the corn has cooled, chop the corn off the cob and add to a bowl with the rest of the ingredients.
- Mix well and serve. Absolutely delicious.
Cooking time (duration): 20
Meal type: dinner
Microformatting by hRecipe.
Latin Mac and Cheese
May 2nd
Recipe: Latin Mac and Cheese
Ingredients
- Tomatillo Sauce
- 4 tomatillos – washed
- 2 garlic cloves
- 1 bunch cilantro
- salt and pepper – to taste
- 1 large onion chopped
- 3 garlic cloves chopped
- 3 cups Left over mac n cheese
- 1 nice cut of steak – chopped into 1/2″ cubes
- 3-4 tbs oil
- 1 bunch cilantro chopped
- 1/2 habanero chili – minced – wash your hands and don’t touch anything sensitive – only a joke till you do it.
- 1 cup grape tomatoes – halved
Instructions
- Preheat oven to 350 degrees.
- First create the tomatillo sauce. Place tomatillos, 2 garlic cloves, 1 bunch cilantro, salt and pepper in a blender and puree until smooth.
- Place pan over medium heat. Add oil to pan, when oil is hot add the onion. After 4 minutes add the habanero. Cook until onions are translucent and tender – then add the steak and cook for 2 minutes, then add mac n cheese and garlic. Break up the mac n cheese into small pieces – it’ll be clumped together from being in the refrigerator. When the mac n cheese is fully broken up add the 1/2 cup of tomatillo sauce, salt and pepper. Cook for 3 more minutes, then take off the heat. Add grape tomatoes and 1 bunch of chopped cilantro and mix really well. Now place everything in the pan into a baking dish and place in oven at 350 degrees for 10-15 minutes – until it’s bubbly and looks irresistible.
- Now serve and enjoy.
Cooking time (duration): 60
Meal type: dinner
Microformatting by hRecipe.
Garlic Sauteed Baby Bok Choy
May 2nd
Recipe: Garlic Sauteed Baby Bok Choy
Ingredients
- 4 baby bok choy – thoroughly rinced and root end cut off
- 3 garlic cloves – chopped
- 1/4 cup ponzu
- 1 tsp. ponzu
- 2 tbs. garlic red chili sauce
- 1/4 tsp garlic red chili sauce
- 1/2 lemon
- 1/2 lime
- salt and pepper – to taste
- 3 tbs. olive oil
- passion fruit (optional) – halve and scoop out contents – throw away skin.
Instructions
- Rinse baby bok choy well – nobody like finding crunchy sand in their greens. Fill sauce pan with water and turn heat to high. Add 1/2 cup ponzu, 1/2 lemon, 1/2 lime, 2 tbs. garlic red chili sauce, salt and pepper (and passion fruit if you’re using it) to the water. When the water comes to a boil add the baby bok choy and cook for 3 minutes. Take out of the water and set aside.
- Place saute pan over medium heat and add oil. When the oil is hot add the baby bok choy, garlic, 1/4 tsp. garlic red chili sauce, 1 tsp. ponzu, salt and pepper. Cook for 1-2 minutes stirring constantly and serve.
Cooking time (duration): 30
Meal type: dinner
Microformatting by hRecipe.
Chicken and Tomatillo Saute
May 2nd
Recipe: Chicken and Tomatillo Saute
Ingredients
- 12 chicken tenders
- 2 large onions – sliced thin
- 3 garlic cloves – chopped
- 3 tomatillos – chopped
- 1 large tomato – chopped
- 1 tsp. smoked paprika
- salt and pepper – to taste
- 3 tbs. olive oil
- 1/4 cup mirin
- 1/8 cup water
- 2 tbs. butter
- 2 tbs. ponzu
- 1 tsp. red chili sauce
- passion fruit (optional) – halve and scoop out contents – throw away skin
Instructions
- Preheat oven to 400 degrees.
- Season the chicken tenders with salt and pepper. Place oven safe saute pan over medium high heat. Add oil to the saute pan. When the oil is hot add the chicken tenders and brown on both sides, don’t cook the chicken all the way through because you will be cooking it more later.
- Take the chicken out of the pan, add oil and add the onions. Carmelize the onions, then add the garlic, papika salt and pepper. Cook for a few minutes, then add the tomatillos, tomatoes and chicken tenders. Place saute pan in oven and cook until the chicken is done.
- Take food out of the saute pan and place the pan over medium high heat. Add mirin, 1 tsp. passion fruit (if you’re using it), water, ponzu, butter and red chili sauce. Stir constantly until the sauce sticks to the spoon.
- Mix the sauce back into the chicken dish and serve.
Cooking time (duration): 30
Number of servings (yield): 4
Meal type: dinner
Microformatting by hRecipe.
Chipotle Chorizo Chicken and Potatoes
May 2nd
Recipe: Chipotle Chorizo Chicken and Potatoes
Ingredients
- 1 potato – peeled and quartered
- 2 medium sized onions – thinly sliced
- 4 cloves garlic – chopped
- 3 chipotle chorizo chicken sausage – cut into 1/3″-1/2″ cubes
- 4 serrano chilis – 2 chilis sliced into 1″ pieces, and 2 chilis sliced super thin
- 10 big basil leaves – chopped
- 1 tbs. smoked paprika
- 1 tbs. garlic red chili sauce
- 1/8 cup ponzu
- 1/4 cup mirin
- 1/4 cup water
- 1 tbs. butter
- parmesan cheese – to taste
- 1/4 cup mirin
- salt and pepper – to taste
Instructions
- Bring water to boil in sauce pan. Quarter the potatoes and add to boiling water until softened – not fully cooked, but close. Rinse potatoes in cold water to stop them from continuing to cook.
- Place saute pan over medium high heat. Add oil to pan and when the oil is hot, add the onions. When the onions turn translucent, add the garlic, serrano chilis and chipotle chorizo sausage. Cook for about 5 minutes, then add salt and pepper, ponzu, garlic red chili sauce and garlic. Cook for a minute then add the potato. Break the potato up with a spatula into smaller pieces. Cook for another 5 minutes then take the potatoes out of the pan and place in a serving bowl. Mix in the basil. Grate parmesan cheese over the top of the potatoes and cover.
- Place pan over medium high heat and add mirin, water and butter. Stir constantly until the sauce thickens so that it’ll coat a spoon, then pour the reduction into a small bowl. Mix the reduction back into the potato mixture and plate.
- Top with more grated parmesan cheese.
Cooking time (duration): 40
Number of servings (yield): 2
Meal type: dinner
Microformatting by hRecipe.