We made a really interesting salad this week. Totally different from the types of salad we usually make based on this recipe called Summer Garden Salad with Chili Garlic Shrimp. It started with shrimp, tossed lightly in hot sauce and cumin. Alongside chunks of tomato, avocado, and cucumber, I added papaya, which added a welcome sweetness to the light salad.
In the dressing, I used half lemon and half lime juice because that's what I had, but it was still quite delicious. The sesame oil was the dominant flavor but went really well with the clean flavors of the rest of the ingredients. I also subsitituted basil for mint because frankly, I don't really enjoy raw mint in savory dishes.
In the end, the alterations I made pushed it toward something very Thai - ever had papaya salad? This had a similar theme. It was incredibly light and healthy - there are about 2 entire tablespoons of oil in the whole thing. We made this on a 90 degree day and it was exactly what we wanted to eat!
Thursday, July 1, 2010
Tuesday, June 1, 2010
Chopped Summer Salad
Once again, my goal tonight was to start with a recipe I liked, and make it my own. We began with this recipe from Martha Stewart for Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese. It finally really feels like summer now and this salad hit all the right notes.
When I'd told Ken I was planning to make this salad he asked if it had blue cheese dressing or just blue cheese. Oooh...blue cheese dressing you say? I decided to search Food Network.com for a light blue cheese dressing - nothing with heavy cream or the like - and stopped on this delicious sounding Buttermilk Blue Cheese Dressing. The dressing was more like a vinegar-based dressing than a creamy dressing, but it has that same flavor and tang of the more generic type.
I made a few additional substitutions. Chopped rotisserie chicken replaced the grilled for mostly convenience's sake. The cranberries were added at the very last minute after the avocado I bought was totally rotten. Sadly, my local store was barren tonight - perhaps due to the holiday. But June means farmer's markets in New England, finally!
It's a quite tasty salad, with lots of different flavors running through it. I would have loved the avocado if it had made it to the bowl - definitely include it. I'm also a huge fan of fresh corn in salads. It's like a sweet little burst.
Chopped Summer Salad with Buttermilk Blue Cheese Dressing
Based on Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese by Martha Stewart
Serves 2-3
4 cups arugula or spring mixed greens
3 plum tomatoes, cut into 1/2 inch cubes
2 ears fresh corn, kernels sliced off
1 avocado, cut into cubes
1/2 cup dried cranberries
2 cups cubed rotisserie chicken or 2 roasted chicken breasts, cubed
Buttermilk Blue Cheese Dressing (Tyler Florence's recipe)
Add first six ingredients into a large bowl and mix lightly. Toss with dressing, a few tablespoons at a time.
When I'd told Ken I was planning to make this salad he asked if it had blue cheese dressing or just blue cheese. Oooh...blue cheese dressing you say? I decided to search Food Network.com for a light blue cheese dressing - nothing with heavy cream or the like - and stopped on this delicious sounding Buttermilk Blue Cheese Dressing. The dressing was more like a vinegar-based dressing than a creamy dressing, but it has that same flavor and tang of the more generic type.
I made a few additional substitutions. Chopped rotisserie chicken replaced the grilled for mostly convenience's sake. The cranberries were added at the very last minute after the avocado I bought was totally rotten. Sadly, my local store was barren tonight - perhaps due to the holiday. But June means farmer's markets in New England, finally!
It's a quite tasty salad, with lots of different flavors running through it. I would have loved the avocado if it had made it to the bowl - definitely include it. I'm also a huge fan of fresh corn in salads. It's like a sweet little burst.
Chopped Summer Salad with Buttermilk Blue Cheese Dressing
Based on Arugula Salad with Grilled Chicken, Corn, Tomatoes, and Blue Cheese by Martha Stewart
Serves 2-3
4 cups arugula or spring mixed greens
3 plum tomatoes, cut into 1/2 inch cubes
2 ears fresh corn, kernels sliced off
1 avocado, cut into cubes
1/2 cup dried cranberries
2 cups cubed rotisserie chicken or 2 roasted chicken breasts, cubed
Buttermilk Blue Cheese Dressing (Tyler Florence's recipe)
Add first six ingredients into a large bowl and mix lightly. Toss with dressing, a few tablespoons at a time.
Monday, May 24, 2010
The "Lost" Meal
I had my sister over on Sunday for the final episode of Lost, and inspired by this post at The Kitchn, I fixed us a Lost-themed meal. Pork, signifying the wild boar the characters hunted, would have to be on the menu. The Losties also ate mangoes found growing in the jungle, and as I am on a huge mango kick right now, a mango salsa sounded like the perfect accompaniment to the pork.
I'd been dying to try another braised pork shoulder since my incredibly successful pork braised in cider over New Years Eve. I wanted an easy recipe with few ingredients to be cost-effective, and simply because I don't think that this type of dish needs a lot to make it delicious. I ended up adapting my recipe from this tutorial How to Cook (and Shred) a Pork Shoulder and Cheater Pulled Pork from The Splendid Table.
Unfortunately I was unable to find a pork shoulder at my local, crappy store, but instead, they had country-style pork ribs, which are similarly laced with fat and very tender. They worked just fine. A beer braise gave the pork a lightly sweet flavor and it pulled apart like nothing. The onions are worth saving and mixing in with the shredded meat - they melt in your mouth.
To make the meal a little fun, I thought I'd be cute to serve it as a rice bowl. I cheated and bought a box of yellow Goya rice but any sort of rice will do. We layered black beans, pork, pickled jalapenos, and mango salsa, topping the bowls with a dollop of sour cream. It was comforting but summery; a mix of sweet, salty, and hot flavors.
I found the mango salsa particularly divine. This Tropical Fruit Salsa was the basis of the recipe. I couldn't find papaya so I doubled the mango. Scallions went in place of white onion (to accommodate the onion-haters I was about to serve), and parsley in place of cilantro (I'm not a big fan of the herb, and I already had parsley). It is colorful and sweet, with a pleasantly strong kick.
This recipe makes a huge serving of pork, probably enough for 6 at one meal, but it's worth it to have leftovers. Tonight, we put the meat into quesadillas, topped with even more flavorful mango salsa, thanks to a night to marinate.
Lost Rice Bowls
Time: 4 hours
Serves 4, with leftover pork
4 lbs. pork shoulder or country-style pork ribs
4 medium onions, quartered
5 cloves garlic, lightly crushed
3 tablespoons seasoned salt
1 tablespoon freshly ground black pepper
16 oz. bottle of beer - lager preferably but any beer you like will do
2 tablespoons olive oil
2 15oz. cans black beans, drained of most of their liquid
1 tsp. cumin
1 tsp. chili powder
1 box of yellow Mexican rice (or any sort of rice you like)
sour cream, for serving
Mango Salsa (see recipe below)
Preheat the oven to 325 degrees. Season the pork shoulder or ribs with the seasoning salt and pepper, coating all sides well. Heat olive oil is a large dutch oven, then add the pork to sear, 3-4 minutes per side. You should have a nice crust on the outside.
When all sides are seared, add onions, garlic, and beer. The liquid should just almost reach the top of the meat lying flat, so add water if more liquid is needed. Cover tightly and place in the oven.
Braise the meat for 3 hours, turning the meat over once during cooking. When it is done, the meat should break apart easily and the onions will be golden and melting. Shred the meat, discarding any bones, into a large bowl, scooping a few spoonfuls of braising liquid into the meat.
Sprinkle black beans with cumin, chili powder, and a dash of salt, and heat in a pot or in the microwave until warm. Cook the rice as the package instructs.
To put together the bowls, layer rice, beans, and pork. Top with mango salsa and a dollop of sour cream.
Mango Salsa
As adapted from Epicurious.com
2 mangoes, peeled, cored, and diced into small cubes
2 scallions, diced
1 small jalapeno, diced very small, ribs and seeds discarded
3 tbsp. chopped parsley or cilantro (I already had parsley, so I used it)
1 tbsp. fresh lime juice
1 tbsp. fresh orange juice
1/2 tsp. salt
Combine all ingredients in a bowl. Salsa is even better if allowed to marinate a few hours.
I'd been dying to try another braised pork shoulder since my incredibly successful pork braised in cider over New Years Eve. I wanted an easy recipe with few ingredients to be cost-effective, and simply because I don't think that this type of dish needs a lot to make it delicious. I ended up adapting my recipe from this tutorial How to Cook (and Shred) a Pork Shoulder and Cheater Pulled Pork from The Splendid Table.
Unfortunately I was unable to find a pork shoulder at my local, crappy store, but instead, they had country-style pork ribs, which are similarly laced with fat and very tender. They worked just fine. A beer braise gave the pork a lightly sweet flavor and it pulled apart like nothing. The onions are worth saving and mixing in with the shredded meat - they melt in your mouth.
To make the meal a little fun, I thought I'd be cute to serve it as a rice bowl. I cheated and bought a box of yellow Goya rice but any sort of rice will do. We layered black beans, pork, pickled jalapenos, and mango salsa, topping the bowls with a dollop of sour cream. It was comforting but summery; a mix of sweet, salty, and hot flavors.
I found the mango salsa particularly divine. This Tropical Fruit Salsa was the basis of the recipe. I couldn't find papaya so I doubled the mango. Scallions went in place of white onion (to accommodate the onion-haters I was about to serve), and parsley in place of cilantro (I'm not a big fan of the herb, and I already had parsley). It is colorful and sweet, with a pleasantly strong kick.
This recipe makes a huge serving of pork, probably enough for 6 at one meal, but it's worth it to have leftovers. Tonight, we put the meat into quesadillas, topped with even more flavorful mango salsa, thanks to a night to marinate.
Lost Rice Bowls
Time: 4 hours
Serves 4, with leftover pork
4 lbs. pork shoulder or country-style pork ribs
4 medium onions, quartered
5 cloves garlic, lightly crushed
3 tablespoons seasoned salt
1 tablespoon freshly ground black pepper
16 oz. bottle of beer - lager preferably but any beer you like will do
2 tablespoons olive oil
2 15oz. cans black beans, drained of most of their liquid
1 tsp. cumin
1 tsp. chili powder
1 box of yellow Mexican rice (or any sort of rice you like)
sour cream, for serving
Mango Salsa (see recipe below)
Preheat the oven to 325 degrees. Season the pork shoulder or ribs with the seasoning salt and pepper, coating all sides well. Heat olive oil is a large dutch oven, then add the pork to sear, 3-4 minutes per side. You should have a nice crust on the outside.
When all sides are seared, add onions, garlic, and beer. The liquid should just almost reach the top of the meat lying flat, so add water if more liquid is needed. Cover tightly and place in the oven.
Braise the meat for 3 hours, turning the meat over once during cooking. When it is done, the meat should break apart easily and the onions will be golden and melting. Shred the meat, discarding any bones, into a large bowl, scooping a few spoonfuls of braising liquid into the meat.
Sprinkle black beans with cumin, chili powder, and a dash of salt, and heat in a pot or in the microwave until warm. Cook the rice as the package instructs.
To put together the bowls, layer rice, beans, and pork. Top with mango salsa and a dollop of sour cream.
Mango Salsa
As adapted from Epicurious.com
2 mangoes, peeled, cored, and diced into small cubes
2 scallions, diced
1 small jalapeno, diced very small, ribs and seeds discarded
3 tbsp. chopped parsley or cilantro (I already had parsley, so I used it)
1 tbsp. fresh lime juice
1 tbsp. fresh orange juice
1/2 tsp. salt
Combine all ingredients in a bowl. Salsa is even better if allowed to marinate a few hours.
Tuesday, May 18, 2010
The Big Salad
Have you ever thought about what might have made up Elaine's infamous "Big Salad" on Seinfeld? I have. In fact, I imagine it may have been quite similar to the salad we made tonight - lovingly called That Good Salad via AllRecipes.com.
The salad is much like a slightly lighter and more gourmet chef's salad. Chef's salad was my first salad love, even if it was mostly for the pieces of meat and cheese in it. As I child I'd eat it drowned in ranch dressing! This version uses bacon (turkey for us) rather than ham, and leaves out the traditional turkey altogether, though it would be delicious in this salad as well. Almonds add a nice crunch, and we left our Swiss cheese cubed instead of shredded. I love a big hunk of cheese. The light lemon vinaigrette was all the dressing it needed, though I omitted the garlic. There was enough flavor already! We also threw in a bunch of kalamata olives at the last minute while cleaning out the fridge.
Indeed, it was a "big salad." This salad is a true meal all in one with meat, cheese, vegetables, and bread. That Good Salad is filling, but not heavy. Also, do yourself a favor and bake your own croutons! A baguette is barely $2 and they are done after 15 minutes in an oven. You'll notice the difference.
The salad is much like a slightly lighter and more gourmet chef's salad. Chef's salad was my first salad love, even if it was mostly for the pieces of meat and cheese in it. As I child I'd eat it drowned in ranch dressing! This version uses bacon (turkey for us) rather than ham, and leaves out the traditional turkey altogether, though it would be delicious in this salad as well. Almonds add a nice crunch, and we left our Swiss cheese cubed instead of shredded. I love a big hunk of cheese. The light lemon vinaigrette was all the dressing it needed, though I omitted the garlic. There was enough flavor already! We also threw in a bunch of kalamata olives at the last minute while cleaning out the fridge.
Indeed, it was a "big salad." This salad is a true meal all in one with meat, cheese, vegetables, and bread. That Good Salad is filling, but not heavy. Also, do yourself a favor and bake your own croutons! A baguette is barely $2 and they are done after 15 minutes in an oven. You'll notice the difference.
Saturday, May 15, 2010
Time Warp Enchiladas
Enchiladas are one of the first things I learned to make myself. My seventh grade Spanish class had a Mexican food day and I decided to make a whole pan of enchiladas. Admittedly, I cheated, then and now, by using pre-made enchilada sauce, but I think they can be very good. This week, I tried out Trader Joe's version, my "impulse buy" this week while shopping. For years following my enchilada success, I would make the same recipe over and over again with my mom for easy family dinners. It is so simple to make and incredibly comforting.
Start with boneless chicken breasts or tenders and dice them into cubes. Saute the chicken until just barely done with diced onions, garlic, and really any sort of vegetable you have on hand - I often use a green bell pepper. This week, I didn't have anything in stock so I used only the onions and garlic. Once the chicken is done and the vegetables are soft and brown, you're ready to roll up your enchiladas. I just place one 10 inch tortilla in pan (be sure to spray it with some cooking spray), then put about 3 big spoonfuls of the chicken mixture and a sprinkling of shredded cheddar cheese straight down the middle. Next, roll them so the seam side is down. Once they are all wrapped, pour enchilada sauce over the top until they are completely coated in sauce but not drowning, otherwise they can get too mushy. Bake 15-20 minutes until the cheese is melted, and that's it! I almost always serve with either some beans or Mexican rice. This night we ate pinto beans seasoned with a bit of cumin and chili powder.
Start with boneless chicken breasts or tenders and dice them into cubes. Saute the chicken until just barely done with diced onions, garlic, and really any sort of vegetable you have on hand - I often use a green bell pepper. This week, I didn't have anything in stock so I used only the onions and garlic. Once the chicken is done and the vegetables are soft and brown, you're ready to roll up your enchiladas. I just place one 10 inch tortilla in pan (be sure to spray it with some cooking spray), then put about 3 big spoonfuls of the chicken mixture and a sprinkling of shredded cheddar cheese straight down the middle. Next, roll them so the seam side is down. Once they are all wrapped, pour enchilada sauce over the top until they are completely coated in sauce but not drowning, otherwise they can get too mushy. Bake 15-20 minutes until the cheese is melted, and that's it! I almost always serve with either some beans or Mexican rice. This night we ate pinto beans seasoned with a bit of cumin and chili powder.
Wednesday, May 12, 2010
Italian Chicken Salad
Italian Chicken Salad is another masterpiece to add to the salad collection, I must say. This recipe is also via Gourmet. I only substituted sliced grilled chicken tenders for rotisserie chicken because it's what I had. This recipe called for home baked croutons to be added directly into the salad but I thought that felt heavy. I preferred the bread served in a hunk on the side, warmed with a bit of olive oil and rubbed with a garlic clove.
How could this possibly be bad? Mozzarella, roasted red peppers, olives...classic Mediterranean flavors. I went a little heavy on the Dijon in the dressing, too.
How could this possibly be bad? Mozzarella, roasted red peppers, olives...classic Mediterranean flavors. I went a little heavy on the Dijon in the dressing, too.
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