New Potato Salad with Sour Cream and Dill

New Potato Salad with Sour Cream and Dill

The recipe couldn’t be easier. It’s just boiled new potatoes tossed with a dressing of sour cream, vinegar, green onions, fresh dill, salt and pepper. What’s surprising is how much mileage you get out of so few ingredients. The credit lies with the sour cream, which provides a perfectly tangy base for the potatoes.

Ingredients:

2 pounds small red-skinned new potatoes

3/4 cup sour cream

1/2 cup minced green onions, including the green onion greens

1 heaping Tbsp of minced fresh dill

1/3 cup apple cider vinegar

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Method:

1.      Place potatoes, skin on, in a 2 to 3 quart saucepan. Cover with an inch of cold water. Bring to a simmer, lower the heat to maintain a low simmer. Cook for 10 to 12 minutes until they are easily pierced with a fork. Strain the potatoes in cold water, set them aside to cool.

2.      In a medium bowl whisk together the sour cream, green onions, dill, cider vinegar, salt, and black pepper. The dressing should be strongly flavored (the potatoes will need it!).

3.      Cut the cooled potatoes in half lengthwise. Toss with the dressing. Chill for at least 1 hour before serving, to allow the potatoes to absorb some of the dressing.

Read More

Sichuan Red Oil Wontons

Sichuan Red Oil Wontons

Sichuan Red Oil Wontons – delicious and mouth watering spicy wontons in Sichuan red oil and black vinegar sauce. Easy recipes for homemade spicy wontons..

Ingredients:

20 wonton wrappers, square in shape

1 small bowl water, to seal the wontons

2-3 cups water, to boil wontons

White sesame, for garnishing

Filling:

8 oz ground pork

2 stalks scallions, finely chopped

1 teaspoon sesame oil

1/4 teaspoon sugar

1/4 teaspoon salt

3 dashes ground white pepper

Sauce:

1/3 – 1/4 cup soy sauce

2 tablespoons Chinese Chinkiang black vinegar (preferred), or balsamic vinegar

2 – 3 tablespoons store-bought Sichuan chili oil

1 teaspoon sesame oil

1 teaspoon sugar

Some cilantro leaves, chopped

Method:

1.      In a bowl, combine all the ingredients of the Filling together. Set aside.

2.      Mix all the Sauce ingredients together. Set aside.

3.      To wrap the wontons, place about a teaspoon of the Filling in the center of a wonton wrapper. Dab your index finger into the small bowl of water, and then trace the outer edges of the wonton wrapper. This will help seal the wontons.

4.      Fold the wonton up to form a triangle shape. Pinch the wonton wrapper to seal tight and make sure there is no leakage. Using the thumb and index finger of both hands, pinch and fold both corners of the wonton downwards. Then, lift the right corner over the left corner, pinch to seal tight. You might dab a little water on both corners to help seal the wontons. Transfer the wontons to a floured surface or a plate lined with parchment paper. This will ensure that the wontons don’t stick to the surface.

5.      Bring the water to boil. Gently drop all the wontons into the water and gently stir the wontons with a ladle to prevent sticking. Boil the wontons until they float to the top, about 1-2 minutes. Transfer the wontons out immediately with a strainer or slotted spoon. Shake off the excess water and transfer the wontons to bowl. Add the desired amount of the Sauce to the wontons and gently toss them to coat evenly. Transfer to a serving platter, garnish with some sesame seeds and serve immediately.

Read More

Chicken Endive Leaf Cups

Chicken Endive Leaf Cups

Thai cuisine gets its unique flavours as a result of blending many exotic ingredients. We want to ensure that you get the most from your Thai food experience. Whether you are looking for gluten-free foods, or have a peanut allergy, our dietary and allergy chart provides valuable information for all of our products. At Thai Kitchen, our knowledge of Thai cooking and culture enables us to provide the truly authentic Thai dining experience in your home, anytime..

Ingredients:

2 tablespoons vegetable oil, divided

3/4 cup pine nuts

1 pound ground chicken

3 tablespoons minced fresh garlic

3 tablespoons minced fresh ginger

1 tablespoon Thai Kitchen® Premium Fish Sauce

1/2 cup hoisin sauce

1/4 cup minced fresh cilantro

1/2 teaspoon sesame oil

24 to 30 Belgian endive leaves

Method:

1.      HEAT 1 tablespoon of the oil in large non-stick skillet on medium-high heat. Add pine nuts; cook and stir until golden brown. Remove from skillet; set aside.

2.      HEAT remaining 1 tablespoon oil in same skillet on medium-high heat. Add chicken; stir fry until browned. Remove any excess liquid from skillet. Add garlic, ginger and fish sauce; stir fry 2 minutes. Remove from heat. Stir in hoisin sauce, cilantro and sesame oil. Cool slightly. Stir in pine nuts.

3.      TO SERVE, divide chicken mixture among endive leaves.

Read More

Beef and Vegetable Stew

Beef and Vegetable Stew

It's one of the best sources of high quality protein, beef is also rich in B-vitamins, zinc, selenium and phosphorous.This stew is both attractive and delightfully tasty especially when served with some boiled basmati rice! For a balanced proportion of nutrients, fill almost half of it with the veggies, 1/4 of it with beef and the rest with rice!

Ingredients:

2 tablespoons olive oil

750 g lean beef, cut into cubes

3 medium onions, cut into cubes

1½ tablespoons plain flour

6 cups water or 1500 ml

1 cinnamon stick

1 large tomato, diced

1 tablespoon tomato paste

1 bay leaf

1 green bell pepper, or red bell pepper, cut into cubes

2 small zucchini, cut into cubes

2 cloves garlic, chopped

1 cup pumpkin or 150 g, peeled and cut into cubes

1 potato, peeled and cut into cubes

3 whole cardamom pods

2 cubes MAGGI® Beef Bouillon

¼ teaspoon ground black pepper

Method:

1.      Heat the oil in a pan. Add the meat and fry until golden brown.

2.      Add the onion and cook for further 5 minutes then add the flour and mix well. Add the water, cinnamon stick, tomato, tomato paste and bay leaf. Cover and cook on low heat for 1 hour or until meat is tender.

3.      Add bell pepper, zucchini, garlic, pumpkin, potato, cardamom, black pepper and MAGGI® Beef Bouillon cubes then cook for additional 15 minutes or until meat and vegetables are cooked.

Read More

Indian Curry Potato Fries

Indian Curry Potato Fries

"Tasty fried curried potato cubes make a wonderful accompaniment to many Indian curry dishes. I don't know that this recipe is authentic in any way, I came up with it making use of what I had around. It turned out great and I got sent to the kitchen to make more. Serve with tamarind chutney for dipping.".

Ingredients:

1 cup vegetable oil for frying, or as needed

 2 cloves garlic, pressed

 1 teaspoon cumin seeds

 1/2 teaspoon salt

 1/4 teaspoon ground turmeric

 1/4 teaspoon ground black pepper

 5 russet potatoes, peeled and cubed

 2 tablespoons chopped fresh cilantro

 1 teaspoon mild curry paste (such as Patak's®)

Method:

1.      Pour enough oil into a frying pan to cover the bottom 1/3-inch deep; add garlic, cumin, salt, turmeric, and black pepper. Heat oil mixture over medium heat.

2.      Cook and stir potatoes in the hot oil, turning occasionally, until cooked through, golden brown, and crisp on the outside, 10 to 15 minutes. Add fresh cilantro and curry paste and stir to coat. Fry until cilantro is dark green and crisp, about 1 more minute. Remove potatoes with a slotted spoon and transfer to serving dish.

Read More

Crispy Swordfish Nuggets

Crispy Swordfish Nuggets

We love seafood of just about any type, but swordfish happens to be a family favorite. I was looking for some new way to prepare a beautiful piece of swordfish we recently bought and decided to cut it into pieces and grill it on skewers. I cut the swordfish into 1 1/2 x 1 1/2 inch squares and sat looking at them for a while, wondering if I really wanted to grill them..

Ingredients:

1 1/2 Pounds Of Swordfish 1 1/2 Inch Thick

2 Cups Homemade Breadcrumbs

Cracked Black Pepper

Sea Salt

1/2 Fresh Red Chile Pepper, Finely Chopped (Optional)

2 Teaspoons Finely Chopped Fresh Parsley

1 Teaspoon Grated Lemon Zest

2 Eggs

4 to 6 Tablespoons Olive Oil

To Serve:

Lemon Wedges

#These crispy bites of swordfish are great with tartar sauce, or simply with lemon wedges as shown.

Method:

1.      Cut the swordfish into 1 1/2 inch cubes.

2.      Mix together the breadcrumbs, chile pepper, lemon zest, and parsley, then season with salt and pepper.

3.      Beat the two eggs with a fork until frothy.

4.      Dip the swordfish nuggets first into the eggs, then roll in the breadcrumbs pressing lightly to ensure the crumbs adhere well to all of the sides.

5.      Once all of the nuggets are breaded, heat the olive oil in a frying pan over medium heat.

6.      Cook the nuggets until they are golden brown, and just barely cooked through inside.

7.      Place the nuggets on a platter with the wedges and serve hot.

Read More

Baked Shrimp with Tomatillos

Baked Shrimp with Tomatillos 

Shrimp can be cooked either shell on or shell off. Cooking with the shell on will result in better flavor, but can be fussy to eat, as you have to pick off the shells as you eat them. Shelling and deveining the shrimp before cooking can add a good 10 minutes to prep time, but the resulting dish is easier to eat. This is a one pan dish, going from stove-top to oven, so use an oven-proof pan.

Ingredients:

2 Tbsp vegetable oil

1 medium onion, chopped, about 1 cup

1-2 jalapeno chiles, seeded, minced

3 garlic cloves, thinly sliced

1 lb tomatillos, chopped

Salt

1/2 cup clam juice OR 1/4 cup water*

1 lb shrimp, cleaned, deveined

1 cup Cotija queso seco cheese (can substitute feta)

1/4 cup chopped cilantro

Lime juice

Black pepper

An oven-proof sauté pan or cast iron pan

(*One time we made this we used tequila instead of clam juice, it was good too!)

Method:

1.      Heat oil in the pan you will use for baking. Add the onions and jalapeños, cook for 5 minutes on medium high until the onions begin to brown. Add the garlic and cook a minute more. Add the tomatillos, reduce heat to medium and cook for 10 minutes, until the tomatillos are cooked through, but still hold their shape. Sprinkle salt over the tomatillos as they are cooking.

2.      If using clam juice, add to pan, turn up the heat and reduce by half. If using water, just add the 1/4 cup of water without reducing.

3.      Add the cheese and shrimp. Cook in a preheated 425°F oven for 10 minutes.

4.      Remove pan from the oven. If using a pan with a handle, such as a cast iron frying pan, I recommend cooling the handle with ice for safety; it's so easy to forget that pan has just come out of the oven, and you grab the hot handle by mistake. Right before serving, mix in the cilantro and sprinkle with lime juice and freshly ground black pepper.

Read More

Baked Lingcod with Lemon-Garlic Butter Sauce

Baked Lingcod with Lemon-Garlic Butter Sauce 

Have you ever seen a lingcod? They are almost primeval looking – huge, gaping mouths with sharp teeth. As with any fish, the most important factor for how good it tastes is its freshness. I picked up this fillet at Whole Foods (they usually have a good selection of fresh fish) where they told me that the ling cod had just come in that morning. With the lemon-garlic butter sauce it was divine.

Ingredients:

Fish

2 pounds lingcod fillets

Olive oil

Salt and Pepper

Lemon-Garlic Butter Sauce

This recipe makes 2 cups, about twice as much as you'll need for the above fish. Refrigerate what is left over and consider using it as a topping for potatoes or vegetables.

1/2 cup clam juice

1/2 cup dry sherry

1/2 cup whole milk

1 Tbsp minced garlic

1 Tbsp minced shallots

1 bay leaf

1 Tbsp unsalted butter

1 Tbsp flour

1/2 pound (2 sticks) unsalted butter

1/2 teaspoon salt

1/2 teaspoon white pepper

1 Tbsp lemon juice

2 Tbsp fresh chopped parsley

Method:

1.   Put the first six sauce ingredients (clam juice, sherry, whole milk, garlic, shallots, bay leaf) in a pot and bring to a boil. Boil it down by half.

2.   In a separate saucepan (1-qt minimum) prepare the roux. Heat one tablespoon of butter in the saucepan on medium heat until it is foamy. Sprinkle in the flour, stirring a couple of minutes with a metal whisk until well mixed (tan, but not brown).

3.   Slowly add the reduced mixture to the roux, stirring quickly to incorporate. When you first add some of the mixture, the roux will bubble up. Just keep adding the mixture and keep whisking to incorporate.

4.   Turn the heat to low. Slowly whisk in the butter, 2 tablespoons at a time. Add lemon juice, salt, and white pepper. Add some more clam stock or water if the sauce is too thick. Add the chopped parsley right before you serve.

Prepare the Fish

5.   Arrange an oven rack so that when the fish is on a baking pan in the oven it will be 4 to 5 inches from the heat. Preheat the oven to 350°F.

6.   Rinse the fish in cold water, cut into serving pieces if necessary. Remove any bones with fish-bone tweezers or (spotless clean) pliers. Lay the fish flat in a aluminum foil lined baking pan. Rub some olive oil over both sides of the pieces, enough to coat. Sprinkle both sides with a few shakes of salt and pepper. Bake for 10-15 minutes, until just done. To test, use the tip of a knife to gently cut into the thickest part of the fillet. The fish is done when the fish has just turned from translucent to opaque at the center. Once you pull the fish out of the oven it will continue to cook for a few minutes.

7.   Serve the fish with the sauce poured on top. Rice, crusty bread and a simple salad are good accompaniments.

Read More

Chamchijeon

Chamchijeon

Im pleased to introduce you to this easy and delicious side dish recipe made with a can of tuna. It doesn’t have to be served hot, so it’s good for a side dish at a picnic or in a Korean lunch box (dosirak).

Ingredients:

1 can of tuna (5 oz: 142 grams)

onion

garlic

salt

ground black pepper

sesame oil

egg

flour

canola oil.

Method:

1.Strain out the liquid from a can of tuna and place it in a bowl. tip: You can use cheesecloth, paper towel, or just squeeze with your hands to get the excess liquid out

2.Add ¼ cup chopped onion, 1 minced garlic, 1ts salt, ¼ ts ground black pepper, 1 egg, 1 ts sesame oil, and 1 tbs flour to the tuna and mix it well.

3.Strain out the liquid from a can of tuna and place it in a bowl.
*tip: You can use cheesecloth, paper towel, or just squeeze with your hands to get the excess liquid out

4.Add ¼ cup chopped onion, 1 minced garlic, 1ts salt, ¼ ts ground black pepper, 1 egg, 1 ts sesame oil, and 1 tbs flour to the tuna and mix it well.

5.Press slightly and round the edges with the spoon.

6.Make 6 small size pancakes with the tuna mixture.

7.When the bottom is cooked golden brown, turn it over and cook until both sides of the pancakes are golden brown. Total cooking time is 3-5 minutes

Transfer the cooked pancakes to a serving plate and serve with rice.

Read More

Bibimbap

Bibimbap

Bibimbap (Korean pronunciation: [pibimbap] sometimes anglicized bi bim bap or bi bim bop) is a signature Korean dish. The word literally means "mixed rice". Bibimbap is served as a bowl of warm white rice topped with namul (sautéed and seasoned vegetables) and gochujang (chili pepper paste), soy sauce, or doenjang, a salty soybean paste. A raw or fried egg and sliced meat (usually beef) are common additions. The hot dish is stirred together thoroughly just before eating.

Ingredients:

Cooked rice

a package of bean sprouts

a bunch of spinach

2 small size of zucchinis

5-7 Shiitake mushrooms

fernbrake (kosari)

200 grams of ground beef (about half a pound)

1 small carrot, eggs

soy sauce, hot pepper paste, garlic, sesame seeds, sesame oil, and vegetable oil

Method:

1.   Cook rice. You can use a rice cooker or a stainless pot.

2.   Next, you need to prepare a large platter to put all your ingredients on. Rinse your  bean sprouts 3 times and put them in a pot with a cup of water. Add 1 ts of salt and cook for 20 minutes. Drain water and mix it with 1 clove of minced garlic, sesame oil and a pinch of salt.Put it on the platter.

3.   Put your spinach in a pot of boiling water and stir it for a minute. Then rinse it in cold water a few times and squeeze it lightly. Mix it with a pinch of salt, 1 ts of soy sauce, 1 clove of minced garlic and sesame oil. Put it on the platter.

4.   Cut 2 small size zucchinis into thin strips, sprinkle them with a pinch of salt, and then mix them together. A few minutes later, sauté them in a pan over high heat. When it’s cooked, it will look a little translucent. Put it on the platter.

5.   You can buy soaked and cooked “kosari” at a Korean grocery store. Prepare about 2 or 3 cups of kosari for this 4 servings of bibimbap. Cut it into pieces 5-7 cm long and sauté in a heated pan with 1 ts of vegetable oil. Stir and add 1 tbs of soy sauce, 1/2 tbs of sugar, and cook them for 1-2 minutes. Add sesame oil. Put it on the platter.

6.   Slice shitake mushrooms thinly and sauté with 1 ts of vegetable oil. Add 2 ts of soy sauce and 1 or 2 ts of sugar and stir it for 2 minutes. Add some sesame oil, and put it on the platter.

7.   On a heated pan, put some oil and 200 grams of ground beef and stir it. Add 4 cloves of minced garlic, 1 tbs of soy sauce, 1/2  tbs of sugar, a little grounded black pepper, and sesame oil. Put it on the platter.

8.   Cut a carrot into strips, sauté it for 30 seconds and put it on the platter.

9.   prepare eggs with sunny side up.

10.  Put your rice In a big bowl, and attractively display all your vegetables and meat, Place the sunny side up egg on the center.

11.  Serve it with sesame oil and hot pepper paste.

12.  Lastly, mix it up and eat.

Yangnyeomjang sauce:

Chop 4 green onions and put them in a small bowl. Pour half cup of soy sauce in there, and add 1 tbs of sesame seeds, 2 ts of sugar, 1 tbs of sesame oil and mix it up.

Egg soup:

1.   Put a can of chicken broth in a pot, as well as 2 cans of water using the can from the chicken broth. Boil it.

2.   Beat 2 eggs with a fork and pour it into the boiling stock while stirring slowly. Put some salt in it if you want.

3.   Chop 2 green onions

4.   Serve your soup in a small bowl and sprinkle some chopped green onion over the top.

Read More