2 scallions (thinly sliced)
1/2 C orange juice
1/4 C chopped cilantro
1/4 C diced yellow pepper
1/4 C lime juice
2 T olive oil
1 habanero minced
1/2 tsp salt
Preheat oven to 450. Tightly wrap beets in foil. Bake beets until tender (about 1 1/4 hours). Let stand wrapped for 15 minutes, then open foil and peel when cool enough. Finely dice.
Mix beets in a bowl with the remaining ingredients and let sit at room temperature for 20 minutes before serving.
from Roberto Santibanez’ Truly Mexican
½ C soy sauce
2 T sugar
1 C chicken stock
¼ C mirin
1 pound thinly sliced chicken breast
3 T sugar
2 medium onions, sliced
4 oz yam noodles(shirataki)
1 C sliced bamboo shoots
3 stalks celery, sliced
1 C soaked, rinsed and sliced shitakes
1 cube tofu, cut into 1-inch pieces
1 bunch green onions cut into 2-inch lengths
3 leaves Napa cabbage, sliced
2 T oil
- Mix soy, sugar, stock and mirin together in bowl. Arrange meat and vegetables on a large platter. Heat an electric skillet to 375 degrees F.
- Add oil to skillet and heat. Brown meat in the oil, adding sugar slowly. Move the meat to the corner of the skillet when well browned. Add other vegetables, keeping each separate. Add sauce and cover. Bring to boil and cook 2 minutes. Uncover and turn all ingredients while cooking 2 minutes more. Serve over YAM noodles, on small plates
1 ½ C grated carrots
1 ½ C thinly sliced Red cabbage
1 ½ C thinly sliced fennel
A handful of broccoli sprouts, pulled apart so as not to clump
¼ C olive oil, more to taste
1 T lime juice, more to taste
1 to 2 tsp sesame oil
1 tsp soy sauce, more to taste
2 generous handfuls of shredded fresh mint
Salt and pepper
3 green onions, thinly sliced
½ C roasted, salted cashews, chopped
Put the carrots, cabbage and fennel in a large bowl. Scatter over the sprouts and toss. Just before serving, add the olive oil, lime juice, sesame oil, soy sauce and mint. Season with salt and pepper and toss to combine thoroughly. Scatter over the green onions and cashews ans serve.
French Herb Bread
4 T active dry yeast
¼ C butter
2 T white sugar
½ C minced onion
1 tsp salt
1 garlic clove, minced
3 1/2 C all purpose flour
½ tsp salt
1 C milk
1 T minced parsley
1 T distilled white vinegar
2 T butter
- Large bowl combine yeast, sugar, 1tsp salt, and 1 ½ cups flour
- In saucepan combine milk, water, ¼ cup of the butter until 110 degrees F (38C). Add milk mixture and vinegar to flour and blend at low speed of mixer, until moistened. Beat at medium speed for 3 minutes.
- Stir in 1 ½ cups additional flour to form sticky dough. Turn dough out onto a floured surface and knead adding ½ to 1 cup more of flour until dough is smooth and pliable. Place dough in large greased bowl and let rise in a warm place until doubled in volume.
- Punch down and roll into rectangular shape about 16×8 inches.
- In a saucepan heat the onion, garlic, ½ tsp salt, parsley and 2TBSP of butter until butter is melted. Spread over the dough rectangle and starting from the 16” side, roll up like a jelly roll.
- Place bread, seam side down onto a greasedcookie sheet and let rise until doubled in size
- Preheat oven to 400 degrees
- Bake until golden brown, about 20-30 minutes. Brush hot bread with melted butter and sprinkle with chopped parsley.
a fusion of traditional Hawaiian Poke and Mexican nachos
For the Poke
2 C ahi (yellowfin tuna, sashimi grade) diced as small as you can
¼ C sweet red onion, minced
¼ C scallions, green parts only sliced thin
½ C soy sauce
1 T sesame oil – I used hot chili sesame oil I found at the Chinese market
½ tsp red pepper flakes
Salt and pepper to taste
Season Ahi with Hawaiian or other good finishing salt. Add all ingredients, mix well then chill for 3 hours tossing occasionally.
For the Cheese Mixture
4 C finely crumbled good quality Queso Fresco cheese
1 cob of corn – husk on but “de-silked”
2 medium red peppers
1 or 2 Jalapeno peppers (Use 2 if you’re using those wimpy jalapenos you get at most grocery stores. Use one if you’re using the real deal you get at the local farmer’s market). Remember there is some heat in the Poke as well.
High quality nacho chips (I used some made fresh by Don Antonio’s at the downtown market)
Peel back but don’t remove the husk on the corn and remove the silk. “Re-wrap” the cob in the husk and soak in cold water for up to an hour.
Prepare your BBQ with a healthy handful of soaked mesquite in a foil pouch. Once it is smoking, roast the red peppers, the jalapeno and the corn. Remove the red pepper and the jalapeno when they are charred and put in a paper bag to cool. Continue cooking the corn in its husk until the husk is blackened and you can see some of the corn kernels starting to turn brown. Remove the corn and let cool in the husk.
When cooled, take the peppers out of the bag and remove the blackened skin; slice open; de-vein and de-seed. Finely chop the roasted red and jalapeno peppers and add to the Queso Fresco. Husk the corn and slice off the kernels. Add the corn to the Queso Fresco and pepper mixture and stir well.
I served this dish as an appetizer so I arranged four large nacho chips on a smallish rectangular plate with the concave surface facing up and serving as a dish for the cheese mixture. Scoop a couple of tablespoons of the chees mixture into each nacho chip. Arrange the plates on a cookie sheet and place under a medium hot broiler. Be careful not to let the chips burn. You may have to fiddle with temperature a bit to get this right. The Queso Fresco will not melt but it will begin to turn brown.
When the nacho chips and mixture have a nice brown surface remove from the broiler. Top each nacho chip with a scoop of Poke and serve immediately.
Goes great with chilled Perseco
Foodies’ tags hijacked for good on Instagram
Because as amusing as cuisines are, this whole endeavor is only possible because we have more than enough to eat.
#yummy #brunch #food #foodporn are among the most popular hashtags on Instagram. For some reason people just love to share what they eat, flooding the social network with images of snacks, delicious dishes and plates full of food. So why not take advantage of this visual food overdose trend to deliver a strong social message over the holiday period? This is the story of a social media hijack. A smart (and free) media placement on Instagram to highlight that 5,000 people in Sweden won’t have enough food or shelter this holiday season.
Pool and non-profit organization Soppkok Stockholm (Soup Kitchen Stockholm) posted their own photos on Instagram, showing empty dishes and a clear direct message. Then the tagged the images with the right keywords to make them show up in the feed of the foodies and open their eyes on the struggle of a lot of people. What a simple, great idea.