Archive for the ‘Ethnic’ Category

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Thai Chicken Pineapple Curry


2007
01.31

Posted in Ethnic, Poultry, Thai | No Comments »

Pineapple Curry Chicken

INGREDIENTS

  • 2 cups uncooked jasmine rice
  • 1 quart water
  • 1/4 cup red curry paste (less if you want a milder spice)
  • 2 (13.5 ounce) cans coconut milk
  • 2 skinless, boneless chicken breast halves – cut into thin strips
  • 3 tablespoons fish sauce
  • 1/4 cup white sugar
  • 1 1/2 cups sliced bamboo shoots, drained
  • 1 red bell pepper, julienned
  • 1 green bell pepper, julienned
  • 1/2 small onion, chopped
  • 1 cup pineapple chunks, fresh or canned (drained, if canned)

DIRECTIONS

  1. Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes (or use rice cooker).
  2. In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
  3. Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.
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Tortilla Chicken Soup


2007
01.26

Posted in Chili/Soups/Stews, Ethnic, Mexican, Poultry | 1 Comment »

This recipe is definitely a keeper! So tasty and really only takes about 40 minutes once you have your chicken cooked and sliced! Give it a try!

Ingredients:

  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 tbsp. olive oil
  • 2 tsp. chili powder
  • 1 tsp. dried oregano
  • 1 (28 oz) can crushed tomatoes
  • 2 (10.5 oz) cans chicken broth
  • 1 1/4 c. water
  • 1 can yellow sweet corn
  • 1 can white hominy
  • 1 (4 oz) can chopped green chiles
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/4 c. fresh cilantro, chopped
  • 2 boneless chicken breast halves, cooked and cut into bite-sized pieces.
  • Crushed tortilla chips
  • sliced avocado
  • shredded Monterey Jack cheese
  • chopped green onions.

Directions:

  1. In a large pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5-10 minutes.
  2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
  3. Spoon soup into serving bowls and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.
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Carne Asada Tacos


2007
01.24

Posted in Barbeque, Beef, Ethnic, Mexican | Comments Off

You will have to excuse the sloppy presentation here. I was starving and rushed! Ugly or not, I enjoyed them thoroughly!

carne asada tacos

Ingredients:

Directions:

  1. Marinate beef in a large freezer bag with Taqueria marinade for 1-2 hours.
  2. Preheat grill on high and reduce to med high
  3. Using a skillet and just enough olive oil to keep them from sticking, crisp your tortillas on each side (About 1 min. each side once oil is hot).
  4. Cover tortillas with paper towels to absorb excess oil.
  5. Grill steak on each side for 4-5 minutes or until about medium rare (nice and pink through out but not red)
  6. Once grilling is complete, allow the meat to rest 5 minutes.
  7. In a food processor, using the slicing blade, shred the beef.
  8. Load up 2-3 tortillas with beef, cheese, salsa and relish and enjoy!
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Grilled Fajita Burritos


2006
12.20

Posted in Beef, Ethnic, Mexican | No Comments »

These are always a hit. Especially with the kids. This recipe is really flexible as far as what veggies and sides you serve and varies every time I make it. Here is how I did it as pictured here and it was excellent!

grilled fajita burritos

Ingredients

  • 1 1/2 lbs. flank steak
  • 2 bell peppers cut into strips
  • 1 red onion cut into strips
  • 1 package of large flour tortillas

Marinade

  • 1/4 cup lime juice
  • 1/3 cup water
  • 2 tbs. olive oil
  • 4 cloves garlic, chopped
  • 2 tsp. soy sauce
  • 1 tsp salt
  • 1 tsp liquid smoke
  • 1/2 tsp cayenne pepper
  • 1/2 tsp fresh ground black pepper

Optional

  • fresh salsa
  • guacamole
  • sour cream
  • shredded cheese
  • black beans (canned or fresh)
  • green onion for garnish

Directions

  1. Use two forks and stab the flank steak thoroughly on both sides to tenderize and allow the marinade to penetrate.
  2. Blend together marinade ingredients with a whisk in a medium mixing bowl
  3. Put steak, veggies and marinade ingredients into a large freezer bag. Remove as much air as possible from the bag and refrigerate for at least 30 minutes. Do not marinate the meat for more that 2 hours or your meat may become over seasoned and soggy.
  4. Grill meat on high for about 4-5 minutes on each side depending on thickness or until meat is still pink all the way through but not bloody. Allow meat to rest 5 minutes before slicing.
  5. Saute veggies in remaining marinate over medium-high heat until tender but not limp.
  6. Cut meat into 1/2 inch strips against the grain
  7. Fold meat, cheese, beans and veggies into a flour tortilla and grill in a skillet or frying pan in a small amount of olive oil on both sides to seal the deal
  8. Serve with guac, salsa or sour creme and enjoy!
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Fresh Salsa


2006
12.20

Posted in Ethnic, Mexican, Salsa Sauces & Marinades | No Comments »

Salsa is so easy to make and a thousand times better than the stuff in a jar. The only drawback is it doesn’t last as long as store bought stuff that is loaded with preservatives. Hey wait! Thats not a drawback.

salsa

Ingredients

  • 3 medium tomatoes, chopped
  • 16 oz canned whole tomatoes undrained, chopped
  • 1/2 large white onion, diced
  • 4 cloves garlic, grated
  • 1/2 jalapeños, grated
  • 3 Tbs. fresh cilantro
  • 2 Tbs. lime juice
  • 1 Tbs. olive oil
  • Salt to taste

Optional

  • A dash or two of your favorite pepper sauce
  • 1/2 bell pepper diced

Directions

  1. Add all ingredients in a large bowl and refrigerate for at least an hour.
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Fish Tacos


2006
12.13

Posted in Ethnic, Fish, Mexican, Seafood | No Comments »

These fish tacos absolutely kick ass. I have converted a family full of fish haters who would never normally try these into huge fans.

Now before you look down to the ingredients and say to yourself fish sticks? .. note that these are no ordinary fish sticks and by the time you finish preparing the salsa and guacamole and possibly a shot or two of tequila, you will be happy not to have to scale, bread and fry up your own cod. If you are a go getter and must have the real thing, be my guest but do yourself a favor and at least try it with the sticks as described. You won’t be disappointed!

fish tacos

Ingredients

  • Corn Tortillas
  • Olive Oil (To freshen up those store-bought tortillas
  • Trident Seafoods Fish Sticks (freezer case @ Costco)
  • Your favorite Homemade Guacamole
  • Fresh Salsa
  • Fresh Shredded Cabbage or Broccoli slaw

Optional

  • Fresh Cilantro for garnish (Should have some left from salsa)
  • Shredded Mexican Style Cheese
  • A shot or two of your favorite Tequila

Directions

  1. Salsa and Guac should be prepared at least an hour before serving to allow everything to congeal and that is pretty much most of the work for this recipe. I will post my recipes for these soon.
  2. Preheat the oven to 475 ° and spread fish out evenly on a un-greased baking sheet. They will only need to cook for about 13 minutes or until crispy.
  3. If you are like me and bought your tortillas at the store you will want to freshen them up. Heat a small frying pan and add about 1 1/2 tbs. olive oil and fry your tortillas for about 30 sec. on each side to crisp them up. Keep enough oil in the pan to keep them from burning to the bottom.

From here you are on your own. Just layer your tortilla with fish, guac, salsa, and slaw as you see fit. I like to build mine with two tortillas while others stick to a single tortilla platform. Some go for a little shredded cheese and some do not. Add some sour creme if thats your thing. You really cant go wrong!

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The BEST Pad Thai!


2006
12.12

Posted in Ethnic, Thai, Vegetarian | 1 Comment »

Most Pad Thai recipes are pretty much the same but I have experimented quite a bit and this so far is the best damn Pad Thai I can come up with. I use Tamarind nectar in this recipe instead of tamarind since we have been unsuccessful finding it locally.

Ingredients:

  • 1/2 c. white sugar and 1 1/2 tbsp. white sugar
  • 1/2 c. distilled white vinegar
  • 1/4 c. fish sauce
  • 1 (12 oz) Package of dried rice noodles
  • 1/2 c. peanut oil
  • 1 1/2 tsp. garlic, minced
  • 4 eggs
  • 1 (12 oz) package firm tofu, cut in 1/2″ strips
  • 2 tbsp. lime juice
  • 1 lime, cut into wedges
  • 4 tbsp. Tamarind nectar (found in the Hispanic foods section)
  • 1 1/2 c. unsalted, dry roasted peanuts, chopped
  • 1/2 c. fresh chives, chopped
  • 1 tsp. chili powder (*to taste)
  • Low sodium Soy sauce (about 2 tbsp), for sauteing the tofu and noodles.
  • bean sprouts (for garnish)

Directions:

  1. Start by putting your rice noodles in a pan of cool water. Let them soak for approximately 6-8 minutes (or until soft) * [totally depends on the type of noodles you get. Read the package. Some will tell you to boil and soaking for a few minutes doesn't do squat.]
  2. While the noodles are soaking, start by preparing your Pad Thai sauce and doing your prep work:
    1. In a medium saucepan over medium heat, blend 1/2 c. white sugar, vinegar, fish sauce, lime juice and tamarind nectar. Once the sugar is dissolved, set aside.
    2. Prepare your tofu by chopping into 1/2″ strips or cubes, set aside. Dice your garlic, set aside. Chop your peanuts, set aside.
  3. Once your prep work is finished, heat your peanut oil in a Wok. You want it fairly hot. Once hot, add the tofu and cook for approximately 5 minutes. Now add eggs and chopped garlic. Scramble the eggs. Add noodles and coat noodles and tofu with 2 tbsp. soy sauce. Stir until cooked.
  4. Stir in Pad Thai sauce mixture from step 1. Add 1 1/2 tbsp. sugar. Stir in peanuts. Remove from heat and add chives and chili powder. Mix well.
  5. Serve with a lime wedge and bean sprouts on the side.
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Spaghetti Sauce – Loaded


2006
12.03

Posted in Ethnic, Italian, Salsa Sauces & Marinades | 1 Comment »

This sauce is wonderful served over your favorite pasta or chicken breast! We like to use zucchini, yellow squash, marinated mushrooms and hot Italian sausage in ours. Sometimes we’ll do meatballs rolled in fresh oregano and basil. Ricotta is a must! It can be served as a dollop on top or mixed in the sauce. You can’t go wrong with this recipe!! Freezes well too, so make extra!!!

Spaghetti Sauce Served with Rigatoni

Ingredients:

  • 2 chopped bell peppers
  • 1 red onion, chopped
  • 1 bulb fennel, diced
  • 1/2 head of garlic, diced
  • 1-2 tbsp. fresh oregano, chopped
  • 1-2 tbsp. fresh basil, chopped
  • 1 can stewed tomatoes
  • 1 can tomato sauce
  • 1 can tomato paste
  • 1 can whole tomatoes
  • 2 tbsp. brown sugar
  • 1 1/2 tbsp. olive oil

Optional:

  • Hot Italian Sausage (we always use Hot Italian Turkey Sausage).
  • Rolled basil and oregano meatballs
  • Marinated mushrooms (we like the jarred marinated mushrooms from Costco)
  • Splash of red wine
  • Salt & Pepper
  • Zucchini and Yellow Squash
  • Dallop of Ricotta Cheese

Directions

Fry fennel and peppers in olive oil on high until softened. Place in a bowl and cover with plastic wrap. Add 60% of chopped garlic and all of chopped onions to 2 tbsp. of olive oil and cook on high until they begin to caramelize (do not over cook). In a large pot, crush the whole tomatoes by hand and add the rest of the ingredients (including onions, fennel and peppers) and simmer for 45 minutes to an hour to thicken. Stir occasionally.

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