shrimp tostadas

Chipotle Shrimp Tostadas

Serves 4.  I found this online from Food and Wine, I like the contrast of the spicy shrimp with the crunchy, citrusy slaw and the crisp tortillas.

            1 tsp. vegetable oil, plus more for frying

            4 corn tortillas

            kosher salt

            24 large shelled and deveined shrimp (about 1 lb.)

            1 tsp. chipotle chile powder

            4 c. shredded cabbage or coleslaw mix

            1 medium tomato, seeded and cut into ¼” dice

            2 green onions, thinly sliced

            ¼ c. sour cream

            1-1/2 tsp. fresh lime juice

            1 ripe avocado, peeled and thinly sliced

            2 medium radishes, thinly sliced

            ¼ c. cilantro leaves

lime wedges, for serving

In a medium, deep skillet, heat ¼” oil until hot.  Fry one tortilla at a time over moderately high heat until lightly golden on both sides, about 2 minutes.  Drain on paper towels and sprinkle with salt.

Heat a grill pan.  In a medium bowl, toss shrimp with 1 tsp. oil and the chipotle chile powder.  Season shrimp with salt.  Grill shrimp over moderately high heat, turning once, until they are browned in spots and cooked through, about 4 minutes.

In a medium bowl, toss cabbage with tomato, green onions, sour cream and lime juice and season with salt.  Set tortillas on plates and top with cabbage slaw, chipotle shrimp, avocado, radishes, and cilantro.  Serve with lime wedges.

chicken fajitas

From a young chef in Food and Wine magazine:http://www.foodandwine.com/recipes/easy-chicken-fajitas

lemon-date bars

Thanks Maida Heatter via Martha Stewart for the beautiful blend of flavors.  http://www.marthastewart.com/1099215/lemon-date-bars

sweet potatoes with lamb sausage

My local butcher makes a lovely Middle East-spiced lamb sausage that I used in this dish, recipe from the Jan. 2015 issue of Bon Appetit.  http://www.bonappetit.com/recipe/seared-sweet-potatoes-with-sausage-and-radicchio

The plate is rimmed with leftover roasted squash.

umami flavors in pasta or in roasted squash

There were both from the Jan. 2015 issue of Bon Appetit:
http://www.bonappetit.com/recipe/pasta-with-anchovy-butter-and-broccoli-rabe

http://www.bonappetit.com/recipe/gochujang-and-sesame-roasted-winter-squash
(I used Sriracha instead of the Korean hot pepper paste)

pecan monkey bread

Pecan Monkey Bread

Serves 6 (generously).  This could also be a decadent breakfast or brunch dish, from the January 2015 issue of Bon Appétit magazine, attributed to Salt Air restaurant in the Los Angeles area.  You can make the crème anglaise sauce up to 3 days ahead and keep it covered and chilled.  Bring to room temperature before serving.  Or, just use melted vanilla ice cream for the sauce.  You’ll need a jumbo 6-cup muffin pan for this.  Did you ever roll biscuit dough in cinnamon sugar?  This is a puff pastry version!

            Crème Anglaise:

            1 c. cream

            ½ vanilla bean, halved lengthwise

            2 large egg yolks

            3 Tbs. granulated sugar

            Monkey Bread and Assembly:

            nonstick vegetable oil spray

            ½ c. pecans

            ½ c. granulated sugar

            ½ tsp. ground cinnamon

            ½ c. (packed) light brown sugar

            ¼ c. butter, room temperature

            ½ c. golden raisins

            1 pkg. puff pastry, thawed

            flour (for surface)

Crème Anglaise:  Place cream in a small saucepan and scrape in vanilla seeds.  Heat over medium heat until just simmering, about 5 minutes.  Remove from heat.

Whisk yolks and granulated sugar in a medium bowl until pale and light, about 2 minutes.  Gradually whisk half of cream into yolk mixture.  Then whisk mixture in bowl back into cream in saucepan.  Cook over medium–low, stirring constantly with a wooden spoon, until sauce is thickened and coats spoon, about 5 minutes.  Transfer to a medium bowl; let cool.

Monkey Bread and Assembly:  Heat oven to 350 degrees.  Coat muffin cups with nonstick spray.  Toast pecans on a rimmed baking sheet, tossing occasionally, until slightly darkened and fragrant, 8-10 minutes.  Let cool; coarsely chop. 

Stir granulated sugar and cinnamon in a small bowl; set aside.  Bring brown sugar, butter, and ½ c. water to boil in a small saucepan over medium heat, stirring to dissolve sugar.  Pour syrup into muffin cups.  Top with pecans and raisins.

Gently roll our pastry on a lightly floured surface just to smooth.  For a 14-oz. package, fold sheet in half.  For a 17.3-oz. package, stack sheets.  Cut pastry into an 8 x 6 grid to make 48 squares.  Roll into balls; toss in cinnamon sugar.  Fill each muffin cup with 8 balls; press lightly to compact.

Bake until pastry in golden brown and puffed, 25 to 30 minutes.  Let cool slightly, but unmold before caramel hardens.  Serve monkey bread, caramel side up, on a pool of crème anglaise.

coconut milk shrimp

This was in the January 2015 issue of Sunset magazine, attributed to reader Perlla Fonvielle from NE Brazil.

Serves 4 and is a quick 30 minute dinner (as long you have already prepared some rice to serve it with).

Heat 2 Tbs. oil in a large frying pan over medium-high heat.  Cook a small chopped onion, a carrot cut into matchsticks, and 1 tsp. red chile flakes until onion is softened and translucent, about 3 minutes.  Stir in a 15 oz. can of coconut milk.  Add a chopped tomato and a lb. of raw medium shrimp (shelled and deveined).  Cook until mixture is simmering and shrimp are pink, about 4 minutes.

Spoon shrimp mixture over cooked rice and sprinkle with chopped cilantro.  Serve with lime wedges for squeezing over.

pork chops with apples

French-Style Pork Chops with Apples and Calvados

Serves 4.  A fantastic recipe from the Jan/Feb 2015 issue of Cook’s Illustrated magazine.  Go to a good butcher to get thick pork rib chops.  The sauce will hold for up to an hour.  Safety first here due to live fire!  Use regular brandy or applejack if you don’t have Calvados.

            4 (12- to 14-oz.) bone-in pork rib chops, 1” thick

            kosher salt and fresh ground black pepper

            4 Gala or Golden Delicious apples (about 3” in diameter), peeled and cored

            2 slices bacon, cut into ½” pieces

            3 shallots, sliced

            pinch ground nutmeg

            ½ c. Calvados

            1¾ c. apple cider

            1¼ c. chicken broth

            4 sprigs fresh thyme, plus ¼ tsp. minced

            2 Tbs. butter

            2 tsp. oil

            ½ - 1 tsp. apple cider vinegar

Evenly sprinkle each chop with ¾ tsp. salt.  Place chops on large plate, cover loosely with plastic wrap, and refrigerate for 1 hour.

While chops rest, cut 2 apples into ½” pieces.  Cook bacon in medium saucepan over medium heat until crisp, 5 to 7 minutes.  Add shallots, nutmeg, and ¼ tsp. salt; cook, stirring frequently, until shallots are softened and beginning to brown, 3 to 4 minutes.  Off heat, add ¼ c. Calvados and let warm through, about 5 seconds.  Wave lit match over pan until Calvados ignites, then shake pan gently to distribute flames.  When flames subside, 30 to 60 seconds, cover pan to ensure flame is extinguished, 15 seconds.  Add remaining ¼ c. Calvados and repeat flambéing (flames will subside after1½ to 2 minutes).  Once flames have extinguished, increase heat to medium-high; add cider, 1 c. broth, thyme sprigs, butter, and chopped apples; and bring to rapid simmer.  Cook, stirring occasionally, until apples are very tender and mixture had reduced to 2⅓ c., 25 to 35 minutes.  Cover and set aside. 

Adjust oven rack to middle position and heat to 300 degrees.  Slice remaining 2 apples into ½”-thick rings.  Pat chops dry with paper towels and evenly sprinkle each chop with pepper to taste.  Heat oil in ovenproof 12” skillet over medium heat until beginning to smoke.  Increase heat to high and brown chops on both sides, 6 to 8 minutes total.  Transfer chops to large plate and reduce heat to medium.  Add apple rings and cook until lightly browned, 1 to 2 minutes.  Add remaining ¼ c. broth and cook, scraping up any browned bits with rubber spatula, until liquid has evaporated, about 30 seconds.  Remove pan from heat, flip apple rings, and place chops on top of apple rings.  Place skillet in oven and cook until chops register 135 to 140 degrees, 11 to 15 minutes.

Transfer chops and apple rings to serving platter, tent loosely with foil, and let rest for 10 minutes.  While chops rest, strain apple/brandy mixture through fine-mesh strainer set in large bowl, pressing on solids with ladle or rubber spatula to extract liquid (make sure to use rubber spatula to scrape any apple solids on bottom of strainer into sauce); discard solids.  Stir in minced thyme and season sauce with vinegar, salt, and pepper to taste.  Transfer sauce to serving bowl.  Serve chops and apple rings, passing sauce separately. 

spicy lamb tacos

This was in the Jan. 2015 issue of Sunset magazine.
Serves 4.

You'll offer 8 warmed corn tortillas to fill and top.

For the topping, mix 3 c. thinly sliced cabbage, 1 bunch of radishes sliced into half-moons, 1/2 tsp. whole cumin seeds, 1/4 c. fresh cilantro leaves, 3 Tbs. fresh lime juice, and salt to taste.

For the filling, saute a lb. of ground lamb with 2 chopped garlic cloves, and a Tbs. of chopped fresh oregano over high heat, stirring, for about 5 minutes or until no longer pink.  Drain off the excess fat.  Add 1 tsp. ancho chile powder, 1/2 tsp. chipotle chile powder, 1/4 c. beer (yes, you have to drink the rest), 1 tsp. cider vinegar, and salt to taste.  Cook that a couple of minutes until most of the liquid has evaporated.

Set out tortillas and toppings such as crumbled queso fresco, crema or sour cream, chopped cilantro, pickled jalapenos, and lime wedges.

honey blondies

You had me at "honey", a tasty dessert from Martha Stewart, studded with chocolate!  http://www.marthastewart.com/1098940/honey-blondies

salmon tacos

Chipotle-Rubbed Salmon Tacos

Makes 8 tacos.  I pulled this from a Food and Wine magazine web site and savored the combination of spicy, sweet, soft, and crunchy. 

            2 Tbs. mayonnaise

            1 tsp. fresh lime juice

            2 tsp. chipotle chile powder

            2 tsp. finely grated orange zest

            2 tsp. sugar

            1 lb. skinless salmon fillet, cut into 4 pieces

            4 tsp. olive oil

            8 corn tortillas

            salt

            1 ripe avocado, mashed

            a sweet salsa, we like the pineapple one from Trader Joe’s

            1 c. finely shredded cabbage

In a small bowl, whisk mayonnaise with lime juice.  In another small bowl, combine chipotle powder with the orange zest and sugar.  Rub each piece of salmon with 1 tsp. olive oil and then with the chipotle-orange zest mixture.  Let stand for 5 minutes.

Heat a grill pan on high.  Season salmon with salt and grill until nicely browned and just cooked through, about 3 minutes per side.

Heat tortillas. Gently break each piece of salmon in half.  Spread mashed avocado on the warm tortillas and top with the salmon, some salsa, and the cabbage.  Drizzle each taco with the lime mayonnaise and serve right away.   

turkey tacos

Beer-Braised Turkey Tacos

Makes 12 tacos.  I pulled this from a Food and Wine magazine web site, slow braised dark turkey meat shreds up beautifully, with a molé-type sauce.  I like to make the shredded braised turkey to refrigerate in the sauce for up to 2 days.  Reheat gently. 

            2 Tbs. olive oil

             two 1-lb. bone-in turkey thighs or drumsticks, skin and fat removed

            salt and fresh ground pepper

            4 large garlic cloves, thinly sliced

            1 medium white onion, cut in 1” dice, plus minced white onion, for serving

            1 large fresh oregano sprig

            1 large jalapeño – stemmed, seeded and sliced crosswise ¼” thick

            1 medium tomato, coarsely chopped

            1 ancho chile – stemmed, seeded and coarsely chopped or torn

            one 2” cinnamon stick

            one 12-oz. bottle dark Mexican beer

            12 corn tortillas

            sesame seeds, for serving

            cilantro sprigs, for serving

In a large enameled cast-iron casserole, heat 1 Tbs. olive oil.  Season turkey with salt and pepper and cook over moderately high heat until richly browned all over, about 8 minutes.  Transfer turkey to a plate.

Add remaining 1 Tbs. olive oil to the casserole along with garlic, diced onion, oregano, and jalapeño and cook over moderate heat, stirring, until onion is softened, about 8 minutes.  Add tomato, ancho, and cinnamon stick and cook, stirring, until tomato releases its juices.

Return turkey to the casserole, add beer and enough water to almost cover the meat, and bring to a boil.  Cover and simmer over low heat, turning once, until turkey is tender, about 1 hour.  Transfer turkey to a plate and let cool.  Discard oregano sprig and cinnamon stick and boil sauce over high heat until reduced to ½ c., about 12 minutes.  Transfer sauce to food processor and puree.

Shred turkey meat.  Return sauce to the pot and stir in the shredded turkey.  Season with salt and pepper.  Warm the corn tortillas.  Spoon turkey into tortillas.  Top with minced onion, sesame seeds, and cilantro sprigs and serve. 

broccolini and blue cheese frittata

Broccolini and Blue Cheese Frittata

Serves 6-8.  A wonderful combination, courtesy of the December 2014 issue of Sunset magazine.  Makes a light supper dish as well as a lovely breakfast offering.

            1¾ c. thinly sliced shallots (6 large)

            2 tsp. chopped fresh thyme leaves

            3 Tbs. butter, divided

            ¾ tsp. kosher salt and ¾ tsp. ground black pepper, divided

            12 oz. broccolini, stalks split if needed to make them

              ½ to ¾ “ wide (tops can be wider)

            8 large eggs

            ½ c. milk

            ½ lb. Cazambola cheese, chopped, divided

In a 12” ovenproof frying pan over medium heat, cook shallots and thyme in 2 Tbs. butter with ¼ tsp. each salt and pepper, stirring occasionally, until shallots are softened, 7 to 10 minutes.  Transfer to a bowl and set aside.

Pour 1 c. water into frying pan (no need to wash).  Add ¼ tsp. each salt and pepper and the broccolini.  Cover and bring to a boil over high heat.  Reduce heat and simmer until broccolini is just tender, 7 to 10 minutes.  Drain.

Meanwhile, whisk eggs in a large bowl to blend with milk and remaining ¼ tsp. each salt and pepper.  Stir in cooked shallots and half of the cheese.  Preheat broiler with a rack set 3-4” from heat.

Set same frying pan over medium heat.  When hot, add remaining 1 Tbs. butter and swirl to melt and coat pan (including up the sides).  Arrange broccolini evenly in pan, alternating stalks and tops.  Pour egg mixture over it, distributing shallots and cheese but leaving some broccolini showing.  Cook, tilting pan and using a spatula to lift up frittata’s outer edge and let eggs run underneath, until eggs no longer flow easily, 4 minutes.  Reduce heat to low and cover pan.  Cook until frittata is almost set, 2 to 4 minutes.      

Scatter remaining cheese over frittata.  Broil until lightly browned, 1-3 minutes.  Let cool at least 5 minutes.  Loosen frittata from edges, then cut into wedges with a sharp knife.  

tortilla corn soup

I saw this Food and Wine magazine recipe and just had to enjoy it.  It is not fresh corn season in the winter so I used some frozen fire-roasted corn from Trader Joe's - delicious!  http://www.foodandwine.com/recipes/tortilla-corn-soup