Noumena Dining: Recipe

Showing posts with label Recipe. Show all posts

Saturday, June 16, 2012

Fast Chicken Marinade

4:27 PM

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This recipe is great for a quick work night dinner.

Fast Chicken Marinade

Citrus Marinade Grilled Walleye

3:21 PM

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WalleyeDirect.com Citrus Marinade Grilled Walleye Video

It’s what’s for dinner tonight…

INGREDIENTS:

1/4 cup orange juice

1/4 cup soy sauce

2 tablespoons olive oil

1 tablespoon lemon juice

2 tablespoons chopped fresh parsley

1 clove garlic, minced

1/2 teaspoon chopped fresh oregano

1/2 teaspoon ground black pepper

2 (8 ounce) walleye fillets

DIRECTIONS:

1. In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic, oregano, and pepper. Place the walleye fillets in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.

2. Preheat grill for high heat.

3. Lightly oil grill grate. Cook the walleye for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade. Alternatively, you can use foil to keep the fillet from sticking the grill and keep the marinade close to the fillet. Also not necessary to flip the fillet as sometimes they can be difficult.

http://www.walleyedirect.com/blog/

Brussels Spout Slaw

12:03 PM

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This recipe was provided by Olive, an Urban Dive.

Brussels Sprouts – did you know that you can buy these already shaved at DLM?!
Romaine Lettuce
Grated carrots & radishes

Quarter & blanch Brussels Sprouts (I steamed the pre-shaved sprouts in the oven)

Dressing (no there were no measurements):
Pesto
Sour Cream
Greek Yogurt
Whole Grain Mustard
Lemon Juice

Mix dressing and toss with all Slaw ingredients.

11:50 AM

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1/2 cup Mayonnaise
1/2 cup Grated Parmesan Cheese
1-2 small shallots
Pepperidge Farm Pumpernickel or Rye Party Bread

Mix together. Spread over party bread. Bake at 350 degrees until brown.

11:43 AM

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Based on a recipe from Epicurious…but why make your own pastry when you can buy Filo Shells?

For filling

1/4 cup finely diced red onion
2 teaspoons fresh lemon juice
3 1/2 oz sliced fine-quality smoked salmon, finely chopped (1 1/4 cups)
1 tablespoon sour cream at room temperature
1/2 tablespoon unsalted butter, melted
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon black pepper

Make filling. Fill shells. Top with salmon roe (caviar). Simple, easy, no “cooking.”

Grandma’s Curry

4:12 PM

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Rumor has it that my Grandmother got this recipe from Ladies Home Journal or Good Housekeeping or one of the magazines in the 50’s/60’s. This is by NO means authentic…but it is a good use of leftovers and is incredibly quick to make. I have made my own improvements…such as substituting Coconut Milk for regular milk…which will also work but I prefer the texture and creaminess that you get with the coconut milk. Don’t tell my family though…they apparently hate coconut milk…but love my curry!

3 T butter
3 T flour
1 c Chicken Stock
1 c Coconut Milk
1 T Curry Powder (we prefer Hot Curry Powder; and you can be as generous as you like)
3 c Chicken (cooked)
1/2 t salt

Mix butter and flour in sauce pan to make a roux. Stir in curry, chicken stock and milk until smooth. Add chicken. Cook until chicken is heated and sauce has a nice thickness. Season with salt to taste.

Serve over rice with accompaniments Chutney, bacon, boiled egg, peanuts…or make up your own.

A Rose Wine makes a nice addition to the meal.

Sesame-Orange Dressing

4:30 PM

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1 cup orange juice
1 teaspoon honey
2 teaspoons sesame oil
1 tablespoon soy sauce
2 tablespoons rice wine vinegar
1/4 cup water
1 teaspoon hot red pepper sauce (optional)
1 shallot, chopped
2 teaspoons grated fresh ginger

Cook the orange juice in a saucepan until reduced by half. Combine with the honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth. Store in the refrigerator.

4:21 PM

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This recipe was adapted from epicurious.com. Personally, I don’t know why anyone uses green onion when shallots are so much more interesting.

6 6-ounce tuna steaks, each about 1 inch thick
2 tablespoons peanut oil
3 tablespoons butter
1/3 cup thinly sliced shallots
1/4 cup chopped cilantro
2 tablespoons finely chopped peeled fresh ginger
4 garlic cloves, chopped
8 ounces fresh shiitake mushrooms, stemmed, caps sliced (or mixed wild mushroom blend)
6 tablespoons soy sauce
1 1/2 cups whipping cream
3 tablespoons fresh lime juice
Lime wedges (optional)
Fresh cilantro sprigs (optional)

Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.

Add butter, sliced shallots, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.

4:21 PM

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This recipe was adapted from epicurious.com. Personally, I don’t know why anyone uses green onion when shallots are so much more interesting.

Improved Summer Corn Chowder

2:45 PM

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We’ve had lots of corn in our veggie box from our Fulton Farms Community Sustainable Agriculture (CSA) box. They have some of the best corn around but I was looking for something different than grilled corn-on-the-cob. Plus I need something that I could serve to 10 dinner guests.

I found a recipe for Summer Corn Chowder with Scallions, Bacon & Potatoes on Fine Cooking that looked good but the reviews were mixed. The changes I made were a hit with my dinner guests.

The original recipe calls for jalapeno peppers which I’m not a big fan of…they really don’t seem to add all that much flavor or heat. So I substituted chipotle peppers in adobo sauce. John isn’t a fan of scallions so I substituted shallots.

When making this for your vegetarian friends, I cook that bacon separately so that I can select to add it to individual dishes.

The final change I made was to not add salt while the dish was cooking. Instead, I added salt flakes to each dish just before serving.

Serves six as a first course.Yields about 5-1/2 cups.

5 ears fresh corn
5 shallots, chopped
3 slices bacon, cut into 1/2-inch pieces (don’t be afraid to use more if you want)
1 Tbs. unsalted butter
2 chipotle peppers with adobo sauce (more if you like)
Freshly ground black pepper
3-1/2 cups low-salt chicken broth
1 large Yukon Gold potato (8 to 9 oz.), peeled and cut into 1/2-inch dice (about 1-1/2 cups)
1-1/2 tsp. chopped fresh thyme
2 Tbs. heavy cream
Salt Flakes

Husk the corn and cut off the kernels. Reserve two of the corn cobs and discard the others. Trim and thinly slice the scallions, keeping the dark-green parts separate from the white and light-green parts.

Cook the bacon in a 3- or 4-qt. saucepan over medium heat until browned and crisp, about 5 minutes. With a slotted spoon, transfer the bacon to a paper-towel-lined plate. Pour off and discard all but about 1 Tbs. of the bacon fat. Return the pan to medium heat and add the butter. When the butter is melted, add the shallot and the chipotle, and a few grinds of black pepper. Cook, stirring, until the shllots are very soft, about 3 min.

Add the broth, corn, corn cobs, potatoes, and thyme and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer until the potatoes are completely tender, about 15 min. Discard the corn cobs.

Transfer 1 cup of the broth and vegetables to a blender and puree. Return the puree to the pot and stir in the cream and all but 1/3 cup of the scallion greens. Simmer, stirring occasionally, for a couple of minutes to wilt the scallions and blend the flavors. Serve sprinkled with the bacon and salt flakes.

Max’s Miso-Glazed Tenderloin of Beef

12:57 PM

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This recipe comes from Too Hot To Touch by Louisa Edwards. Unfortunately, this recipe doesn’t appear on her website yet. I was especially excited by this recipe because I am a big fan of Yuzu!!

Ann’s Variation
We prefer many other cuts of beef to tenderloin. Hanger steak is one of our favorites because of the taste and price.
We also prefer grilling to roasting. Use the same approach – get a good searing on the outside of the beef before adding the first coating of glaze.

2-1/2 lb beef tenderloin
1 T butter
1 T neutral oil (like grapeseed or canola)

For the glaze:
2 T Toasted sesame oil
1 T Yuzu juice
2 t ginger
1/3 c Black Cherry Jam
1 T miso paste

Preheat the oven to 350 degrees.

Pat the tenderloin dry, then salt and pepper it all over.

Combine all the glaze ingredients in a blender or food processor, and blend until smooth and thick.

Melt the butter and neutral oil in a roasting pan over medium high heat. When the butter has stopped frothing, put the tenderloin in the pan. Brown it on all sides, about ten minutes, regulating the heat so that it doesn’t scorch or stick.

Brush the tenderloin with half of the glaze, then put the pan in the over and roast for 15 minutes. At that point, check the mean and apply the rest of the glaze. Roast to desired level of doneness, about 15 – 20 minutes more minutes for medium rare.

Allow the meat to rest for at least five minutes before slicing and serving.

2011 Summer Restaurant Week Dayton–Saturday

2:23 PM

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I love having my own personal bartender!! Starting the evening with a Blueberry Gimlet (based on the great one he had at Meadowlark this week).

Dining tonight at The Firefly Building with friends – so not a restaurant at all tonight. Turns out we will have 11 for “family” dinner…wishing I had called Becky or Karen. Oh well, Ellen will be here…she loves to clean my kitchen.

Tonight’s menu:

Cook’s Illustrated “Best Grilled Chicken”

Blue Cheese Crusted Tomatoes

Cucumber, Tomato and PIneapple Salad with Asian Dressing

Macaroni and Cheese

Grilled zucchini with Citrus Salt

Ooops…can you tell I’m cleaning out the refrigerator of my CSA vegetables?

Oh and some wine…yet to be determined.

Igel’s Vidalia Onion Dip Recipe

7:22 PM

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3 cups chopped vidalia onions
3 cups shredded good quality Swiss Cheese (we use Emmenthal Swiss Cheese - we buy it at Sam's or Kroger's- it comes in a square) You need about 3/4 of a pound of the Swiss Cheese.
2 1/2 cups Hellmann's mayonnaise (the regular - do NOT use low fat kind)
Garlic salt to taste - just a good shake full

Mix all ingredients and pour into greased 1 1/2 quart baking dish. Bake in preheated 350 degree oven for 35 to 40 minutes until lightly brown. Serve with Frito corn chips - Scoops.

7:22 PM

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Mix all ingredients and pour into greased 1 1/2 quart baking dish. Bake in preheated 350 degree oven for 35 to 40 minutes until lightly brown. Serve with Frito corn chips - Scoops.

Roasted Lemongrass Chicken

5:42 PM

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Easy! Definitely worth serving to guests. Prep for the marinade and sauce can be done ahead; finish is quick. We didn’t even bother to strain the sauce as the recipe suggests. And double the sauce. It is as good on the rice as it is on the chicken.

Makes 4 servings.

Original Recipe and photo from Epicurious.com

1/4 cup plus 1 tablespoon canola oil or vegetable oil
5 tablespoons fish sauce (such as nuoc nam or nam pla),* divided
2 tablespoons sugar, divided
2 tablespoons chopped shallot
2 tablespoons oyster sauce*
4 fresh lemongrass stalks,** tough outer leaves removed, 4 inches of thick end finely chopped
1 teaspoon chili-garlic sauce*
1 garlic clove, chopped
1/2 teaspoon ground black pepper
1 3-pound chicken, quartered
1/2 cup water
1 tablespoon fresh lime juice

Preheat oven to 350°F.

Whisk 1/4 cup oil, 3 tablespoons fish sauce, 1 tablespoon sugar, and next 6 ingredients in large bowl. Add chicken; turn to coat. Marinate at room temperature 1 hour.

Heat remaining 1 tablespoon oil in 12-inch ovenproof skillet over medium-high heat. Add chicken, skin side down, to skillet (reserve marinade in bowl). Cook 4 minutes. Turn chicken, add reserved marinade to skillet, and transfer to oven. Roast until thermometer inserted into thickest part of thigh registers 175°F, about 25 minutes. Transfer chicken to plate.

Add 1/2 cup water, lime juice, remaining 2 tablespoons fish sauce, and remaining 1 tablespoon sugar to skillet. Bring to boil. Remove from heat, spoon fat from surface, and strain pan juices into small pitcher. Serve chicken with pan juices.

*Available in the Asian foods section of many supermarkets and at Asian markets.

**Available in the produce section of many supermarkets and at Asian markets.

Flavored Water–Make It Yourself

9:55 AM

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I’m not usually much of a fan of flavored water. But these got my attention – they look so refreshing!

Watermelon-Basil Water

Cucumber-Mint Water

Blackberry-Sage Water

Photos by Scott Phillips

9:41 AM

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On my list of things to try from Fine Cooking -- one of my favorite magazines!

by Dawn Yanagihara-Mitchell

Just 30 minutes to a delicious dinner party dish. The chorizo and mussels cook together, creating a briny, smoky broth that begs to be sopped up with garlic toast. Add a salad and you’re done.Serves 4

5 Tbs. extra-virgin olive oil
6 cloves garlic, 2 minced and 4 thinly sliced
1 small yellow onion, thinly sliced
Kosher salt
3/4 tsp. smoked sweet paprika
1 cup seeded and diced fresh tomato or one 14-1/2-oz. can diced tomatoes, drained
1 cup dry white wine
6 oz. Spanish-style chorizo, cut into
3/8-inch pieces (1-1/4 cups)
3 sprigs fresh thyme
4 lb. mussels, scrubbed and debearded
1 baguette, cut on the diagonal into 1/2-inch slices
Freshly ground black pepper

Combine 3 Tbs. of the olive oil and the minced garlic in a small bowl and set aside.
Position an oven rack about 4 inches from the broiler element and heat the broiler on high.
In a 6-quart Dutch oven, heat the remaining 2 Tbs. olive oil over medium-high heat until shimmering hot. Add the onion and a pinch of salt and cook, stirring occasionally, until softened but not browned, about 3 minutes. Stir in the sliced garlic and cook until the edges of the onion begin to brown, about 1 minute. Stir in the smoked paprika and cook until fragrant, about 30 seconds. Add the tomatoes, wine, chorizo, and thyme and bring to a simmer, stirring occasionally. Stir in the mussels, coating them with the sauce mixture. Cover and cook, stirring 2 or 3 times, until the mussels have opened, 8 to 10 minutes.
Meanwhile, arrange the baguette slices in a single layer on a rimmed baking sheet and brush them with the garlic oil, dividing the bits of garlic evenly among the slices. Sprinkle with salt and pepper and then broil, rotating the baking sheet as needed, until evenly browned and crisp, 1 to 2 minutes.
Discard any mussels that have not opened. Serve the mussels with the sauce and the croutons.

nutrition information (per serving):
Calories (kcal): 820; Fat (g): 38; Fat Calories (kcal): 340; Saturated Fat (g): 9; Protein (g): 44; Monounsaturated Fat (g): 21; Carbohydrates (g): 60; Polyunsaturated Fat (g): 4.5; Sodium (mg):1880; Cholesterol (mg): 95; Fiber (g): 3;

photo: Scott Phillips

From Fine Cooking 111, pp. 20

May 5, 2011

Spicy Soy Glaze

5:33 PM

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Great on Red Snapper. Expect that it would also work on Cod and probably Pork.

1/2 pound shallots (about 5 large)
1/2 teaspoon vegetable oil
1/2 cup soy sauce
1/4 cup water
3 tablespoons sugar
2 tablespoons plum or apricot jam
1 tablespoon finely grated peeled fresh gingerroot
2 teaspoons minced garlic
1/8 teaspoon ground allspice
1/4 teaspoon dried hot red pepper flakes
1 tablespoon fresh lime juice
1/2 teaspoon freshly grated lime zest

Chop enough shallots to measure 1 cup. In a heavy saucepan cook shallots in oil over moderate heat, stirring, until softened, about 3 minutes. Stir in soy sauce, water, sugar, jam, gingerroot, garlic, allspice, and red pepper flakes and simmer, stirring occasionally, until reduced to about 3/4 cup, about 20 minutes. Stir in lime juice and zest. (Glaze may be made 2 days ahead and cooled completely before being chilled, covered.)

3:05 PM

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From epicurious.com

1 cup chicken broth
3 tablespoons unsalted butter
3/4 lb baby bok choy, trimmed
1/2 teaspoon Asian sesame oil

Bring broth and butter to a simmer in a deep large heavy skillet. Arrange bok choy evenly in skillet and simmer, covered, until tender, about 5 minutes. Transfer bok choy with tongs to a serving dish and keep warm, covered.

Boil broth mixture until reduced to about 1/4 cup, then stir in sesame oil and pepper to taste. Pour mixture over bok choy.

Chinese Sesame Greens

5:35 PM

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2 cloves garlic, minced or 2 stalks green garlic, chopped
1 pound greens
2 teaspoons sesame seed oil
2 tablespoons water
1 teaspoon soy sauce
2 teaspoons toasted sesame seeds
salt and pepper, as desired

Mince the garlic cloves. Wash the greens and shake them over the sink. They should remain a little wet. Remove and discard the stems from them and tear it into bite-size pieces. Save the stems for another use, such as vegetable stock.

Heat the sesame oil in the skillet over medium-low heat. Add the minced garlic to the hot oil and saute for about 20 seconds. Add the greens and water to the garlic and oil, and cover the skillet.

After 1 minute, stir them, then re-cover. After 1-2 more minutes, when the greens are wilted, stir in the soy sauce and sesame seeds. If desired, add salt and/or pepper to taste.

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