Monday, June 24, 2013

Filipino Chicken Adobo

This is a lighter, simpler version of the Philippine national dish.   Serve with rice.

Make 4 serving   Prep and cook time 45 minutes


  • 1 Tbsp. vegetable oil
  • 6 skinned bone-in chicken thighs
  • 3 cloves garlic, minced
  • 2/3 cup apple cider vinegar
  • 1/3 cup soy sauce
  • 1 tsp. whole black peppercorns
  • 1 bay leaf


  1. Heat oil in a medium frying pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes, then turn over and cook an additional 5 minutes. Transfer chicken to a plate and set aside.
  2. Pour off all but 1 tbsp. of pan drippings and return pan to low heat. Add garlic and sauté until soft, about 1 minute. Add remaining ingredients and stir to incorporate. Return chicken to pan and cook, covered, for 20 minutes.
  3. Uncover, increase heat to medium-low and cook 15 to 20 minutes more, occasionally spooning sauce over chicken, until sauce thickens a bit and chicken is tender and nicely glazed with sauce. Remove bay leaf before eating.

Sauteed Mushrooms with Onion for Steak

Makes 4 servings if served with steak


  • 1/2 lb sliced mushrooms 
  • 1 medium onion, sliced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic salt
  • 1 tsp fresh chopped parsley


  1. Melt the butter and olive oil together in a frying pan and add the mushrooms and onions; let them cook slowly, over medium heat, until the mushrooms are getting a little brown and the onions are nice and soft, about 20 minutes.
  2. While there's still some moisture left from the mushrooms, add the Worcestershire sauce and garlic salt.
  3. The mixture will thicken and it's ready to serve.
  4. Garnish with parsley and serve with grilled steak and use leftovers for omelets.

Sunday, June 16, 2013

Mustard Aioli Baked Potatoes with Herbs

This recipes was inspired by a Bobby Flay recipe and made a few minor changes. Like I added onions and baking instead of grilling.

Serve 4 to 6   Prep: 10 minutes  Cook: 45 to 60 minutes


  • Mustard Aioli:
    1/3 cup mayonnaise
    1 tablespoon Dijon mustard
    1 tablespoon whole grain mustard
    1 teaspoon honey
    2 cloves garlic, smashed to a paste
    Kosher salt and freshly ground black pepper
  • Potatoes:
    1 1/2 pounds small red-skinned potatoes, scrubbed, then halved or quartered
    2 tablespoons kosher salt, plus more for sprinkling
  • 1 medium onion, halved, peeled and sliced vertically
  • Garnish:
    1 tablespoon finely chopped fresh flat-leaf parsley
    2 teaspoons finely chopped fresh chives
    2 teaspoons finely chopped fresh tarragon
    Freshly ground black pepper and crushed red pepper flakes


  1. For the mustard aioli: Whisk the mayonnaise, Dijon mustard, whole grain mustard, honey and garlic and sprinkle with salt and pepper Cover the bowl and refrigerate for at least 30 minutes and up to 1 day
  2. Preheat your oven to 425 degrees. Meanwhile, Cut the potatoes in half or quartered, and onion toss with the mustard aioli.  
  3. Grab a rimmed aluminum sheet pan and add the potatoes and sliced onions.  Spread them out evenly before popping them into the oven to roast for 45-60 minutes. Stir them once halfway through.
  4. Once crispy and golden, season with kosher salt, black pepper, crushed red pepper flakes and the chopped fresh parsley, tarragon, chives.
  5. Enjoy.

Saturday, June 15, 2013

Cauliflower Hummus

I made hummus with cauliflower instead of chickpeas. I have to say, this is perfect with veggies. Also I use  this hummus as a dip for chicken nuggets. It is one of my favorite healthy snacks. 
Makes 2 cups 


  • 1 lb cauliflower florets (about 1 large head of cauliflower)
  • 4 to 8 cloves of roasted garlic
  • 2 tablespoons of tahini, stir well
  • The juice of one medium lemon
  • ¼ cup (or so) of olive oil
  • 1/2 teaspoon of cumin
  • 1 – 3 tablespoons of fresh parsley (or 1 tablespoon of dried parsley)
  • ½ teaspoon of smoked paprika
  • Salt to taste; about 1 teaspoon
  • Garnish with parsley, powdered sumac (or smoked paprika) and olive oil


  1. Bring about 1/2" water to boil in a large covered pot with a steamer basket installed. Once it's boiling, arrange florets in a single layer, stems pointed down to take the heat more directly. Cover and let steam until a knife can be easily inserted into the thickest stem. Lift from water and let drain and cool for a minute or two. 
  2. While that is cooling take down your food processor and add olive oil, tahini, garlic, lemon juice, cumin, salt, fresh parsley, paprika, add cauliflower and process until smooth. Taste and adjust seasoning, olive oil as needed.
  3. Spread the hummus in a platter in swirly patterns. drizzle with olive oil and sprinkle with sumac (or paprika) and serve.

Spicy Cod over quinoa

Serve 4   Prep: 15 minutes  Cook: 20 minutes


  • 1 cup Quinoa
  • 1/2 medium sweet potato, peeled and chopped
  • 1 cup chopped kale
  • 1 large red bell pepper (8 to 10 oz)
  • 1 bunch green onions
  • 1 piece (3 inch) peeled fresh ginger
  • salt and pepper
  • Olive oil nonstick cooking spray
  • 1 Tbsp. curry powder
  • 2 cans (14.5 oz. each) no-salt-added diced tomatoes, drained
  • 4 skinless cod fillets (4oz.each)


  1. Cook quinoa as directed with sweet potatoes, kale in it
  2. Meanwhile, chop bell pepper, slice green onions, and grate ginger, reserve 2 tablespoons green onions for garnish.
  3. In bowl, combine remaining green onions, bell pepper, ginger, 1/4 tsp salt, and 1/4 tsp black pepper.   Coat with olive oil non-stick cooking spray.
  4. Heat 12 inch skillet on medium high.   Add pepper mixture. Cook 3 minutes or until lightly browned, stirring often.   Add curry powder; cook 1 minute, stirring.   Stir in tomatoes, heat to boiling.
  5. Nestle cod in tomato mixture, cover, and cook 5 to 8 minutes, or until cok turns opque throughout.
  6. Serve cod mixture over quinoa and sweet potato.
  7. Garnish with green onions.

Friday, June 14, 2013

Chimichurri Sauce

Chimichurri is one of most delicious and versatile sauces around. It's traditionally served with grilled steak, and is an essential part of the Argentinian parilla, but it goes great with chicken and fish too. 
Chimichurri works well as a marinade, and is also delicious on vegetables.
You will quickly develop your own proportions in this recipe. Some people prefer more garlic, some prefer only parsley, some add fresh mints - experiment to come up with your own signature chimichurri.

Serve 8 (about 2 cups)   Prep: 15 minutes


  • 2 packed cups fresh flat-leaf parsley leaves (about 1 bunch)
  • 2 packed cups fresh cilantro leaves (about 1 bunch)
  • 1/2 packed cup fresh oregano leaves (or 2 to 3 Tbsp oregano dried)
  • 1 jalapeno, stemmed and seeded
  • 14 to 16 cloves garlic
  • 2 tsp Aleppo pepper flakes (or crushed red pepper flakes)
  • 1 Tbsp Kosher salt ( add 1 more tsp if you like more flavor)
  • 1 tsp freshly ground black pepper
  • 1/2 cup red wine vinegar
  • 1 cup extra-virgin olive oil


  1. In a food processor, combine the parsley, cilantro, oregano, vinegar, garlic, jalapeno, salt, and pepper.   While pulsing the processor, drizzle in 1 cup of the oil until the mixture becomes a creamy yet slightly course sauce.
  2. Transfer the chimichurri sauce to a bowl and let sit for 30 minutes so that the flavors blend.
  3. Store in the refrigerator until ready to serve.

Sunday, June 9, 2013

Baked Fish with Indian Spices

Serve 4    Prep: 10 minutes     Cook: 10 minutes


  • 1 lb Fish fillets ( Swai, Tilapia, Catfish, Orange Roughy, etc.)
  • 1/4 cup Extra Virgin Olive Oil
  • 1 1/2 tsp paprika
  • 1 1/2 tsp cumin
  • 1/2 tsp turmeric
  • Kosher salt and freshly ground pepper to taste


  1. Preheat oven to 400 degree F. Line your baking sheet with parchment paper.
  2. Dip each fillet into the seasoning and place it on the baking sheet
  3. Pour any remaining seasoning over the fillets on the sheet and place the baking sheet in the oven and bake for 10 minutes.

Saturday, June 8, 2013

Compound Butters - Green Onion and Garlic butter

Maître d'Hôtel Butter is the most common form of what is called a "compound butter," which simply means that there is some sort of flavoring or seasoning ingredient added to the butter — in this case I add a bit of chopped green onion and garlic.They can also be varied by replacing some of the butter with other ingredients for a slightly different flavor and texture, such as chopped cilantro and fresh squeezed lime juice, chopped parsley and Lemon juice. etc... 
Typically Savory compound butters are served on steaks, fish or vegetables and Sweet compound butters are great on pancakes or biscuits, or even morning toast, dinner rolls.

Serve: 10    Prep: 5 min    Chill: 2 hours


  • 8 Tbsp (1/2 cup) unsalted butter, very soft
  • 4 Tbsp. finely chopped green onion -About 2 green onions
  • 2 tsp. minced garlic
  • 1 1/2 Tbsp Worcestershire Sauce
  • Salt to taste


First (and most importantly), you want to start with really soft butter. Let it sit out until it’s completely softened at room temperature; the softer the butter is, the easier it will be to incorporate your add-ins. Cut up the butter in a bowl, add a pinch of salt (optional), your herbs or other flavors, and then fold and mix it together with a rubber spatula until everything is evenly distributed.
Next, dump the butter out onto a large piece of plastic wrap and shape it into a log, wrapping it tightly and sealing the ends.
Chill the log of butter until firm for at least 2 hours so the flavors have some time to meld together, then slice into coins to serve.

Tip: Make ahead and freeze, so you’ll always have some on hand.

Recipe variations:

Kalamata & Mint Butter
8 tbsp (1/2 cup) unsalted butter
1 tbsp minced kalamata olives
2 tsp minced fresh mint
Gorgonzola & Sage Butter
8 tbsp (1/2 cup) unsalted butter
2 oz. crumbled Gorgonzola cheese
1 tbsp minced fresh sage
3/4 tsp kosher salt
Shallot & Herb Butter
8 tbsp (1/2 cup) unsalted butter
2 tbsp minced shallots
1 tbsp minced fresh parsley
3/4 tsp kosher salt
Curry Butter
4 tbsp (1/4 cup) unsalted butter
4 oz. cream cheese
2 tsp curry powder
3/4 tsp kosher salt
Dill Butter
4 tbsp (1/4 cup) unsalted butter
4 oz (1/2 cup) goat cheese
3 tbsp minced fresh dill
Wasabi Butter - delicious on Salmon
1 stick of unsalted butter
1 Tbsp prepared wasabi paste
1 Tbsp rice vinegar
1/2 tsp sesame oil
3/4 tsp grated fresh ginger root
2 Tbsp chopped fresh chives
Orange Honey Butter - delicious on Biscuit
8 tbsp (1/2 cup) unsalted butter
1 tbsp grated orange zest
1 tbsp honey
Rosemary And Garlic Butter - atop on Chicken
1 Small Whole Roasted Garlic
2 tsp Finely Chopped Fresh Rosemary
1/2 tsp Sea Salt
1/4 tsp Freshly Ground Black Pepper
1 Stick/1/2 Cup Unsalted Butter, softened
Cilantro-Lime Compound Butter -adds a Mexican-influenced kick to your meals.
1 stick of unsalted butter
1 clove minced garlic
salt and pepper, to taste (if desired)
1 1/2 - 2 tablespoons minced cilantro
1/2 tablespoon lime juice
zest of 1 small lime

“Beurre Rouge” or Red-Wine Compound Butter-atop on Steaks

  • 1/2 cup red wine
  • 1 shallot, finely chopped
  • 8 oz butter, softened
  • 1 handful of flat parsley, finely chopped
  • salt and pepper

  1. In a small pot combine the wine and shallot and bring to a boil over high heat. Cook until the wine has almost completely evaporated, taking care not to let the shallots burn. Transfer the mixture to a bowl and let cool.
  2. Combine butter, shallot-wine mixture, the parsley and salt and pepper to taste. Mix well.