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Recipes
Thai Chicken Satay
By Jaymers
There's satay, and then there's Thai chicken satay! If you've never had the real stuff, then you'll fall in love wi...
- SATAY MARINADE:
- 8-12 skinless chicken thighs, cut into thin strips (For a vegetarian version, see my: Thai Vegetarian Satay)
- 1 package wooden skewers
- 1/4 cup minced lemongrass , fresh or frozen
- 2 shallots OR 1 small onion, sliced
- 3 cloves garlic
- 1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste
- 1 thumb-size piece galangal OR ginger, thinly sliced
- 1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric
- 2 Tbsp. ground coriander
- 2 tsp. cumin
- 3 Tbsp. dark soy sauce (available at Asian food stores)
- 4 Tbsp. fish sauce
- 5-6 Tbsp. brown sugar
- 2 Tbsp. vegetable oil
Coriander Scallops with Orange-Ginger Dressing
By Jaymers
Whisk juice concentrate, vinegar, 1 tablespoon oil, ginger, and cilantro in small bowl
- 4 tablespoons orange juice
- 2 tablespoons white balsamic vinegar
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons minced peeled fresh ginger
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons coriander seeds, coarsely crushed in resealable bag with mallet
- 16 sea scallops, side muscles removed
- 8 cups mixed baby greens
- 1 navel orange, peel and pith removed, cut between membranes into segments
Stuffed Peppers
By Jaymers
1. Remove tops and seed red peppers
- 4 medium red bell peppers
- 1/2 medium onion, peeled and chopped
- 1 clove garlic, minced
- 1/2 pound lean ground beef
- 1/2 pound ground sausage
- 1 cup cooked rice
- 1 jar hot salsa
- 1 teaspoon oregano
- 1 teaspoon fresh basil, chopped (or dried)
- 1/2 teaspoon red pepper flakes
- black pepper
Shrimp with Lobster Sauce
By Jaymers
Peel and devein the shrimp
- 1 lb shrimp
- 1/2 lb ground pork
- 2 tablespoons vegetable oil
- 1 clove garlic, minced
- 2 tablespoon Shaoxing wine or cooking sherry
- 1 1/2 cups low sodium chicken stock
- 1 tbsp sesame oil
- 1/4 teaspoon sugar
- 1/2 teaspoon salt
- fresh ground white pepper, to taste
- 1/2 cup frozen peas
- 2 tablespoons cornstarch mixed into a slurry with 2 tablespoons water
- 1 egg, beaten slightly
- 1 scallion, chopped
Chicken Tikka Masala
By Jaymers
1. Stir together garam masala, salt and turmeric in a small dish
- 6 teaspoons garam masala
- 1/4 teaspoon salt
- 3/8 teaspoon turmeric
- 1/4 cup all-purpose flour
- 1 1/2 lbs chicken breasts, cubed
- 2 teaspoons canola oil, divided
- 3 cloves garlic, minced
- 1 small sweet onion, diced
- 2 teaspoons minced fresh ginger
- 3 15-ounce can whole tomatoes, undrained
- 2 tablespoons half and half
- 1/4 cup chopped fresh cilantro for garnish
Scallion Pancakes (Shou Zhua Bing)
By Jaymers
Step 1: Make the flavored roux: In a small saucepan over low heat, add the oil
- For the roux:
- 3 tablespoons oil
- 4 scallions, white parts only (whole, not chopped)
- 3 star anise
- 1 tablespoon Sichuan peppercorns
- 3 tablespoons all-purpose flour
- 1/8 teaspoon five-spice powder
- For the dough:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup boiling water
- 3/4 cup cold water
- To assemble:
- 1 1/2 tablespoons sesame seeds
- 1/4 cup finely chopped scallions (optional)
- Salt, to taste
Rustin's Sourdough Stuffing
By Jaymers
1. Preheat oven to 350. 2
- 5 tbsp unsalted butter, softened
- 10 C unseasoned sour dough bread cubes (let bread get stale for a few days)*
- 1 tbsp olive oil
- 3/4 lb sage breakfast sausage
- 1 lb baby bells mushrooms, quartered
- 1 large onion, chopped
- 2 large carrots, peeled and chopped
- 2 large ribs celery, chopped
- 1/2 C minced fresh parsley
- 1 tbsp fresh thyme leaves
- 1 tbsp minced fresh sage
- 1 tsp salt
- freshly ground pepper
- 3 large eggs, lightly beaten
- 4 C chicken stock
- raisins or craisins or dried cherries
- * If you don't have time to let bread get stale itself...
- 1. Cut fresh bread into 1/2" cubes
- 2. Spread onto baking sheet
- 3. Toast the cubes in a 400 oven until just beginning to brown, about 10 minutes
- 4. Completely cool and store in a covered container until ready to use.
Spinach & Brie Chicken with Tomato Orzo
By Jaymers
1. Set a large saucepan of salted water to boil
- kosher salt
- freshly ground pepper
- 8 thin chicken cutlets (1 1/2 pounds total)
- 2 tablespoons Dijon mustard
- 1 10-ounce package frozen leaf spinach, thawed and squeezed dry
- 4 ounces Brie cheese, cut into 8 slices
- 1 cup orzo
- 2 plum tomatoes, cored and chopped
- 1/4 cup chopped fresh parsley
- 1 tablespoon butter
- 1 tablespoon fresh lemon juice
Chicken Mushroom & Wild Rice Casserole
By Jaymers
1. Pre-heat oven to 350 2
- 6 tbsp unsalted butter
- 1 C diced onions
- 1 C diced carrots
- 3 celery ribs, sliced into 1" pieces
- 8 oz shiitake mushrooms, halved
- 1/2 C flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp fresh thyme leaves, chopped
- 2 C chicken stock or low sodium chicken broth
- 1/2 C half & half
- 1 C grated Parmigiano-Reggiano cheese *divided*
- 2 C asparagus, cut into 1 1/2" pieces, blanched
- 1 C cooked wild rice
- 1 1/2 C cooked brown rice
- 1 lb boneless skinless chicken breast, cooked and cut into 1 1/2" pieces
Jerk Chicken and Slaw
By Jaymers
In a very large bowl combine bok choy, cabbage and pineapple
- 3 heads baby bok choy, trimmed and thinly sliced
- 2 cups shredded red cabbage
- 1/2 of a peeled, cored fresh pineapple, chopped
- 2 tablespoons cider vinegar
- 4 teaspoons packed brown sugar
- 2 teaspoons all-purpose flour
- 2 teaspoons jerk seasoning
- 4 small skinless, boneless chicken breast halves