Asian Barbequed Chicken Lettuce Wraps

When we lived in Arizona and we had a craving for lettuce wraps, we would go to one of our favorite restaurants The Bamboo Club.   But now that we live in Maryland, the closest "Bamboo Club" like restaurant is a 45 minute drive.  So instead of making the drive, I decided to experiment and this recipe was born.  The prep work takes a little bit of time but the dish comes together quickly.   It is definitely a keeper, oh and it is easy!

Ingredients
1 Lbs. Boneless Skinless Chicken Breasts (Chopped)
3 Cloves Garlic (Chopped)
1 Inch Fresh Ginger Root (Grated)
1 Red Pepper (Diced)
1 Package Shitake Mushrooms (Chopped) equates to roughly 2 Cups
1 Orange (Juiced and Zested)
1 6 Oz Can Water Chestnuts (Drained and Chopped)
3 Green Onions (Chopped)
1 Jar Hoisin Sauce
1/4 Cup Chicken Broth
1/4 Cup Rice Wine Vinegar
2 Tablespoons Soy Sauce
1 Head Iceberg Lettuce (Core Removed and Quartered)
Canola Oil
Salt and Pepper

Preparation

1. In bowl, combine hoisin, chicken broth, rice vinegar, juice from orange and soy sauce.  Whisk thoroughly.
2. In a large saute pan or wok, add enough oil to coat the bottom.  Once hot, add garlic and ginger.  Season with salt and pepper.  Saute for approximately 1 minute.
3. Add chicken and cook for approximately 2 minutes.
4. Add mushroom and saute for approximately 2 minutes.
5. Add red pepper and water chestnuts, saute for approximately 1 minute
6. Add sauce and allow to simmer for 2-3 minutes.
7. Add orange zest and combine ingredients
8. Remove from heat.  Serve in a bowl or platter with the lettuce on the side
9. Fill the lettuce with the mixture, wrap and enjoy!!!

Fresh Beet and Orange Salad

One of the most beautiful and tasty ingredients this time of year is fresh beets.  I was watching Alex Guarnaschelli the other day and she was preparing a pasta salad with fresh beets.   It looked amazing, but it was also a vegetarian dish and my husband and son would both say where is the meat?  So instead of simply adding a meat to Alex's recipe I came up with my own and can once again say thank you to Chef Guarnaschelli for inspiring me!

Ingredients
1 Bunch Fresh Beets
2 Large Oranges
1 Cups Water
1/4 Cup Red Vinegar
1 Tablespoon Orange Marmalade
1 Tablespoon Olive Oil
Salt and Pepper

Preparation

1. Clean and peel beats thoroughly.  If the beets you purchased came with the greens, set aside a few leaves for later
2. Cut beets into bite sized pieces
3. On stovetop, place beets in a sauce pan with the water.  Allow to boil and when the beets are fork tender, remove the beets from the liquid and set aside.  Allow the now beautifully colored beet infused water to reduce by approximately 1/2.  Remove from heat. 
4. In small bowl, combine beet infused water, vinegar, orange marmalade and olive oil.  Whisk thoroughly and set aside
5. Peel orange and cut into bite sized pieces
6. Wash beet leaves thoroughly and rough chop.  The beet leaves are on the bitter side so use them at your discretion.  I like the color and the bitterness they add to the dish.  If you don't like the taste, simply don't use them.
7. In bowl, combine beets, oranges and beet leaves.   
8. Season with salt and pepper
9. Dress with vinegarette

Enjoy!
  

Chicken Fried Steak

I have yearned to be a Southern belle for years and constantly pleaded with my husband to please move to the South.  Well, little did I know that because Maryland is located South of the Mason Dixon line, I now live in the South.  I have always loved Southern food so here is a recipe for Chicken Fried Steak.  Y'all enjoy! I keep catching myself saying y'all and my son said fixin' the other day, I am bound and determined to embrace my new life and everything it has to offer!

Ingredients
2 Lbs Cube Steak
1/2 Lemon Juiced
1 Cup Flour  
2 Cups Chicken Broth
1/2 Cup Whole Milk
1 Tablespoon Fresh Thyme Leaves
1/4 Cup Canola Oil
3 Eggs (beaten)
Salt and Pepper

Preparation

1. Preheat Oven to 250 Degrees
2. Cut Cube Steak into portions
3. Place flour and eggs into two separate bowls or shallow containers
4. Season flour heavily (when you think you have too much, add a little more)
5. Dredge meat with flour on both sides, then into the flour and then again into the flour.  
6. Season the meat again and allow to rest for approximately 10 minutes
7. On medium-high heat, place a large saute pan add enough oil to cover the bottom of the pan.  Make sure the pan is hot before you add the meat, if it doesn't sizzle the pan is not hot enough.  Brown each side of the meat (approximately 3-5 minutes each side).  If need be, work in batches and place the meat that is already browned on a sheet pan in the oven.  Continue until all meat is browned and place in the  oven, season again. 
8. In the same pan with the drippings from meat, whisk in the flour.  Add the chicken stock and lemon juice and deglaze the pan.   Allow to come to a boil and the liquid begins to thicken, add milk and thyme and whisk until desired thickness has occured.    Season with salt and pepper AGAIN
9. Serve the steaks topped with the gravy

Enjoy!

Dinner Party Tri-Tip with a Chipotle Dipping Sauce

This weekend the weather was absolutely beautiful so I wanted to do something on the grill for dinner.  I knew we would be having our dear friend over for dinner as a combination birthday dinner and thank you for helping my husband with a project dinner.  This particular recipe uses my mother's marinade and one of my favorite cuts of beef, tri-tip.  It is absolutely perfect for a dinner party or when you want leftovers for the next day.  Keep in mind when you are planning on serving this dish, that you give yourself enough time to marinate, at minimum you need 4 hours marinating time.  I have also included a Chipotle Dipping Sauce that my son Mason always requests when I serve tri-tip

Ingredients
3 1/2 Lbs Tri-Tip Roast
2 Fresh Lemons (Juiced)
1/4 Cup Dale's Steak Seasoning
1/4 Cup Olive Oil
1/4 Cup Dry White Wine
3 Garlic Cloves Minced

Preparation

1. In bowl, combine lemon juice, Dale's Steak Seasoning, olive oil, wine and garlic.  Mix thoroughly
2. Using a Jaccard or a fork, poke holes on both sides of the tri-tip.  Place meat in a container large enough to hold the meat, pour the marinade over the tri-top cover and refridgerate.  Allow to marinate for a minimum of 4 hours.
3. On a hot grill over high heat, sear the tri-tip on both sides (approximately 3 minutes).  Turn the grill to medium high heat and continue to cook until desired temperature is achieved (approximately 13-15 minutes per side on our grill)
4. Remove from grill, let rest for approximately 3 minutes and slice

Mason's Dipping Sauce
My son is hug fan of dipping sauce whenever I serve tritip.  This time, he requested a somewhat spicy but creamy sauce.  So I used 2 Chipotle Pepper in Adobo Sauce, 1/4 cup Sour Cream, 1/4 Mayonnaise, 1/2 Fresh Lime Juiced.  I chopped the peppers finely, then simply combined the  rest of the ingredients throughly and served as a dipping sauce for those who want a little something spicy on the side. 

Blackberry Cream

On our second stop using fresh seasonal ingredients, the blackberry is the star of this simple dessert.  I never have nor will I ever be a pastry chef nor do I have a particular affinity towards sweets, but my boys do.  So during the weekend, I make an effort to prepare at least one homemade dessert for my family to enjoy.  This particular dish consists of 6 ingredients and took me 10 minutes total to prepare.

Ingredients
1 1/2 Cups Blackberries
1/2 Fresh Lime (Juiced)
2 1/2 Tablespoons Brown Sugar
1 Cup Heavy Cream
1 Tablespoon Confectioners Sugar
1/2 Teaspoon Pure Vanilla Extract (I couldn't find fresh vanilla beans so I used extract instead)

Preparation

1. In a bowl, use the back of a wooden spoon or masher and crush the blackberries.  Add the lime juice and brown sugar, mix thoroughly
2. In another bowl, add cream, confectioners sugar and vanilla.  Blend with a hand mixture (approximately 2 minutes) until you have soft peaks
3. Pour the the blackberry mixture into the cream and swirl to blend. 
4. Top with a few fresh blackberries and serve

Enjoy!

Mascarpone and Watercress Potato Cakes

When I lived in Arizona I guess I took it for granted the availability of fresh products that I could always incorporate into dishes without them negatively impacting my food budget.   I am happy to say that I am starting to see fresh, locally grown products filling the market at reasonable prices which gets my creative culinary juices spinning with ideas for new dishes.   Join me on the journey to cook fresh!  Our first stop utilizes watercress which is a member of the cabbage family that incorporates a somewhat peppery flavor into a dish.  I thought it would be a nice accompaniment to a potato cake.

Ingredients
1 1/2 pound Potatoes (I used Yukon Gold)
1 Sweet Yellow Onion
2 Garlic Cloves
1/2 Lbs Watercress
1/2 Cup Mascarpone
2 Tablespoons Light Cream
1/2 Cup Chicken Stock
Olive Oil
Salt
Pepper


Preparation

1. Peel potatoes and cut into chunks.  Place potatoes in a microwaveable bowl, add the chicken stock, cover bowl with plastic wrap.  Place bowl in microwave and heat until the potatoes are fork tender. Uncover and set aside to cool
2. Peel and dice onion, mince garlic, stem the watercress
3. In saute pan, add enough olive oil to lightly cover the bottom of pan.  Add onions and garlic, salt and pepper to taste and cook until translucent.  Add watercress and cook until it is wilted.  Remove from heat
4. Once potatoes are cooled, with a fork or masher break the potatoes into smaller chunks.  Add the onion, garlic, watercress and mascarpone to the potatoes and mix thoroughly. Season with salt and pepper.
5. Preheat oven to 175 Degrees
6. Shape the potato mixture into cakes.(approximately 1 1/2 -2 inches in diameter)
7. On stovetop on medium high heat, in a large saute pan add enough olive oil to cover the bottom of the pan.  Add potato cakes and cook until they are golden brown on both sides (approximately 3-4 minutes) If need be, work in batches and place the browned potato cakes in the preheated oven on a greased sheet pan
8. Season with salt and pepper and serve

Enjoy!

Chicken, Roasted Pablano Pepper and Jicama Tacos

Last Friday night, I assisted at the local cooking school and the chef made a dish using jicama.  I was reminded of how much I enjoy the flavor and texture of this particular ingredient and I became determined to come up with a dish to highlight my long lost friend jicama.   If you have never had jicama,  it is crisp like an apple but very mild in flavor and takes to spice very well.  It added just the right amount of crunch I was looking for in this dish and paired well with the pablano and queso fresco cheese.

Ingredients
1 Pablano Pepper
1 Red Pepper
1 Small Jicama
1 Lbs Ground Chicken
2 Garlic Cloves
1 Small Yellow Onion
2 Limes
2 Tablespoons Queso Dip
2 Tablespoons Salsa Verde
Queso Fresco
Fresh Cilantro
Olive Oil
Salt and Pepper
Flour Tortillas

Preparation

1. Turn oven to broil. Place pepper on sheet pan and place in oven. Allow to the skin to blister on each side and turn pepper until all sides are roasted. (Approximately 2-3 minutes per side)
2. Place peppers in bowl and seal tightly with plastic wrap. This will allow the pepper to sweat and they will be easy to peel. (Approximately 5 minutes). Peel charred skin from peppers, remove stem and seeds and dice, set aside
3. Peel jicama and dice
4. Deseed red pepper and dice
5. Chop Yellow Onion and mince garlic
6. In small bowl, combine the queso dip and salsa verde until thoroughly combined
7. Turn stovetop to medium high heat, coat bottom of saute pan with olive oil and add onions and garlic.  Season with salt and pepper.   Saute for 2 minutes, add chicken and cook through.
8. Add pablano pepper, red pepper and jicama.  Combine ingredients and saute for 3 minutes
9. Add the queso and salsa verde mixture and fold into other ingredients
10. Squeeze the juice of two limes over ingredients and combine.  Saute for an additional 2 minutes
11. Heat flour tortillas in microwave for 1 minute (just open the package and set them in and let them steam in the plastic)
12. Place your meat mixture on tortillas, top with queso fresco and fresh cilantro, fold and serve.

Enjoy!