Recipe Creation: Radish + Edamame + Feta Salad

This salad was inspired by a beautiful salad I came across in the Ottolenghi Cookbook. It is amazingly light and refreshing, yet it's packed with protein and fiber and is surprisingly filling.  It can be served as a nice light lunch or dinner accompanied with hummus and pita, or as a lovely side salad at dinner.  I would call this a perfect spring salad.

Ingredients:

• 1 lb shelled frozen edamame
• 6-8 radishes, sliced
• 1/4 red onion, thinly sliced
• 1 lemon, juiced
• 3 tbsp. chopped cilantro
• 4 tbsp. olive oil
• crumbled feta
• salt & pepper

Directions:

-Bring a pot of water to boil and add the edamame.

-Simmer for about 5 minutes, or until cooked.

-Drain and rinse with cold water before transferring to a medium bowl.

-Add the sliced radishes, onion, cilantro, lemon juice, cilantro, and olive oil.  

-Toss all the ingredients together and add salt and pepper to taste.

-Top with feta cheese and serve as a side or alongside pita and hummus.  

Recipe Creation: Christmas Pozole

I love this soup for so many reasons.  It is adapted from this recipe that I came across a few weeks ago, and I can't tell you how happy I am that I did.   It is a bit of a labor of love, but it is one of the most comforting, satisfying, and nutrient rich dishes I can imagine.  I made it a few nights ago for my dad who had the flu and he called it the 'penicillin' of soups.  I think one of the best parts about this dish is the garnishes.  You can play around with any toppings that appeal to you.  I highly recommend avocados, sliced radishes, jalapeño, cilantro, oregano, and lime juice.  Plus, it just so happens to be green and red, so it's the perfect Christmas soup.  This one is guaranteed to keep the relatives happy : )

Serves 4-6

Ingredients:

• 1 29 oz can of cooked hominy
• 1 large white onion, sliced thinly
• 6 garlic cloves, peeled and chopped
• salt
• 2 large chicken breasts, bone-in & skin-on
• 1/2 cup pumpkin seeds
• 1 lb tomatillos, husks removed and rinsed
• 1 bunch cilantro
• 1 teaspoon dried oregano
• 2 tbsp canola oil
• Optional toppings:
• sliced radishes
• chopped avocado
• sliced limes
• diced jalapeño
• more cilantro & oregano

Directions:

-Bring 8 cups of water to boil in a large stockpot. 
-Add 3 of the chopped garlic cloves, 1/2 of the sliced onion & 1 tsp salt.
-Simmer with the top on the pot for about 10 minutes. 
-Next, add the chicken breasts to the pot and cook uncovered for 20 minutes.
-Remove the chicken with tongs and place on a plate to cool.
-Meanwhile, strain the broth and set aside for later.
-When the chicken is cool, shred it and set aside.
-Next, grind the pumpkin seeds in a blender and place in a small bowl.
-In a large saucepan, heat 3 cups water & add the whole tomatillos and the remaining onion.
-Bring to a boil and simmer, covered, for 10 minutes.
-Once the veggies are cooked through, transfer them (discarding the liquid) into the blender.
-Add the oregano, the remaining garlic, 1/4 cup cilantro, and 1 1/2 tsp salt & blend thoroughly.
-Meanwhile, heat the canola oil in a large stock pot and add the green sauce from the blender.
-Cook the sauce, uncovered, for about 8 minutes or until it thickens slightly.
-Next, add the ground pumpkin seeds and 1 cup of the reserved chicken broth.
-Cook for another 5 minutes, then add the chicken, hominy, and 3 more cups of broth.
-Simmer, partially covered, for about 15 minutes. 
-Stir in another 1/4 cup cilantro and season with salt to taste.
-Ladle the soup into big bowls, garnish to your liking, and promptly devour.

Recipe Creation: Mexican Street Corn Crostini

I have a total obsession with corn and I always have bittersweet feelings about this time of year.  As much as I love fall and winter vegetables, I know this is my last chance to get fresh corn.  Since the season is coming to an end, I figured I needed to take advantage of these last few weeks of availability.  This recipe puts the deliciousness of Mexican street corn right on a perfectly grilled slice of ciabatta.  A perfect marriage of flavors, and just in time!

Makes 12

Ingredients:

• 2 ears of corn, shucked
• 1/4 cup light sour cream
• 5 tbsp queso fresco
• Ciabatta, sliced
• Chili powder
• Olive oil
• Vegetable oil
• 3 tbsp cilantro, chopped
• 1 lime, quartered
• Salt & Pepper

Directions:

-Preheat grill to medium.

-Rub corn with vegetable oil and season with salt and pepper.

-Grill until slightly browned, but still firm.  Cut the corn off the cob in chunks.

-Meanwhile, brush ciabatta slices with olive oil and grill until toasted.

-Mix the sour cream with 3 tablespoons of queso fresco.

-Smear the mixture on each slice of grilled ciabatta.

-Top each slice with grilled corn, a pinch of chili powder and a little cilantro.

-Sprinkle with extra queso fresco, salt & pepper, and a squeeze of lime.

¡Que Rico!

Restaurant (Re)creation: Las Ventanas' Chipotle Shrimp & Chorizo Tacos

On a recent trip to Mexico, I had the pleasure of taking a cooking class with Fabrice Guisset, the Executive Chef at Las Ventanas. The pleasure quadrupled when I found out everyone else in my class cancelled, so I had my own private class.  I had put in some dish requests the night before and Fabrice took all of my requests and put together a great little menu.  We made ceviche (recipe to come), shrimp & chorizo tacos, and fresh guacamole. I choose to share the shrimp & chorizo tacos and guacamole now since I figured it would be the perfect Cinco De Mayo dish to cook for your friends. The guacamole is a simple traditional Mexican recipe and the shrimp taco is the perfect blend of sweet and spicy with a kick from the chorizo and chipotle peppers.  Nothing will compare to Fabrice's al fresco cooking class, but at least we can make some authentic Mexican dishes on Cinco de Mayo (and dream of poolside margaritas in the process!)


Serves 4


Ingredients:


Guacamole

• 3 Avocados
• 1/2 bunch of cilantro
• 1 jalapeño chili, seeds removed and diced 
• 1 oz. fresh lime juice
• salt

Shrimp & Chorizo Tacos

• 1 pound raw medium size peeled shrimp, sliced in half lengthwise
• 1/2 tsp salt
• 8 oz chorizo
• 1 pound finely chopped tomatoes
• 1/3 cup sliced white onions
• 2 pieces canned or dried chipotle chilies, cut into strips
• 1 tbsp brown sugar
• 1 piece holy leaf (optional)
• 1 tbsp dry oregano
• 1/2 bunch cilantro, chopped
• Vegetable (or corn) oil
• Small tortillas

Directions:


Guacamole


-Cut the avocado in half and take out the seed.
-Scoop avocado into a bowl and mash with a fork to blend.
-Add the rest of the ingredients finely chopped and season with salt and lime juice.


Shrimp & Chorizo Tacos


-Heat a skillet over low heat and drizzle with vegetable oil.
-Crumble the meat of the chorizo into a skillet and cook until the fat is rendered out. 
-Add the onion to the pan and fry for about 5 minutes.
-Add the raw shrimp, brown sugar, herbs & chilies to the skillet.
-Adjust the seasoning and cook for about 10 minutes.
-Serve on a tortilla (or a tostada) with refried black beans, sour cream, queso fresco, and guacamole.


¡Buen Provecho!


Las Ventanas
Transpeninsular Hwy 23400 
San Jose del Cabo, 
Baja California Sur, Mexico
www.rosewoodhotels.com/en/lasventanas/

Restaurant (Re)creation: Terzo's Chicken Spiedini

~ My Spiedini (Re)creation (both pictured above) ~

I had to start with a Terzo (re)creation because anyone who knows me even a little is aware that Terzo is my home away from home.  I have a minor obsession with the place.  I eat there at least twice a week and they treat me like family.  I love everything on their menu, but my all-time favorite is their chicken spiedini. I cannot tell you the excitement I felt when I saw that Terzo's Chef, Mark Gordon shared his spiedini recipe in an interview back in 2008 (see interview).  I dream about their combo of grilled bread, tender chicken and spicy chimichurri sauce.  I made a few tweaks, but stayed pretty true to the original.  I was surprised by how easy it was and it looked and tasted almost exactly the same as Terzo's version.  That is a sign of a successful (re)creation!  This will become a weeknight staple for sure...

Serving Size: 12 Skewers

Ingredients:

For chicken marinade:

• 1 garlic clove, peeled and sliced
• 1 bay leaf crumbled
• 2 teaspoons sweet paprika
• 1/2 tablespoon salt
• 1/2 teaspoon dried crushed chili flakes
• 1/4 teaspoon ground black pepper
• 2 tablespoons chopped cilantro
• 2 splashes sherry vinegar
• 3 tablespoons olive oil

For spiedini:

• 2 lbs skinless, boneless chicken cut into 1/2-inch cubes
• 1/2 loaf country white bread, crusts removed, cut into 1/2-inch cubes
• 1 large yellow onion, cut into 1/2-inch cubes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cut cilantro leaves, coursely chopped
• 12 8-inch bamboo skewers

Directions:

For the marinade: 

Put all ingredients in a food processor and blend until coursely chopped.

For the spiedini:

Soak the skewers in warm water (so they don't catch on fire!).

Place cubed chicken in a mixing bowl and mix with 2 tbsp (or more) of the marinade.

Place bread cubes in another bowl and toss with olive oil, salt, and pepper to taste.

Skewer the pieces of chicken, bread, and onions on each skewer and repeat.

Brush more marinade on the skewers before grilling.

Grill over a BBQ or grill pan until the chicken is fully cooked and the bread is crispy, rotating the skewers so they are cooked uniformly.

Top with extra marinade, a healthy splash of olive oil, and more fresh cilantro.

Note: If you are a carb fiend, you can make a few extra skewers of just the grilled bread (its heavenly)

Enjoy!

Terzo
http://www.terzosf.com/
3011 Steiner St (@ Union)
San Francisco, CA
(415) 441-3200