Saturday, January 26, 2019

Sunday Dinner January 27, 2019

On the Menu




Rosemary Orange Glazed Lamb Chops
4 Servings

Traditionally this recipe uses honey, but since I am not a big fan of honey, I’m going to use Maple Syrup instead.

Ingredients:
½ cup freshly squeezed orange juice
1 tablespoon pure maple syrup
½ teaspoon sea salt
1 tablespoon chopped fresh rosemary leaves
1 teaspoon grated orange peel
1 teaspoon granulated garlic
½ teaspoon ground pepper
4 lamb chops

Method
Whisk together the orange juice, maple syrup, salt, rosemary, grated orange peel, garlic and pepper.
Place chops in a baking dish and pour over the marinade.  Make sure all chops are cover with marinade. 
Cover chops with plastic wrap and let them marinate in the refrigerator 2 hours or overnight.
Remove chops from refrigerator, drain and reserve the marinade.
Let chops come to room temperature before cooking.
Meanwhile, add marinade to a sauce pan and simmer until sauce is reduced by half. Remove from heat and set aside.
Put lamb chops on broiler rack and broil for 6 minutes on one side. Broil the second side for 5 minutes, or until desired doneness is reached.
At time of plating, spoon marinade over each chop.

Ethiopian Style Black Beans
10 Servings
Ingredients
1 lb dried black beans
2 tablespoons grapeseed oil
1 large red bell pepper, diced
1 large onion, diced
3 large cloves garlic, minced
8 cups water
3 bay leaves
1 tablespoon granulated garlic
1 tablespoon granulated onion
2 tablespoons berbere spice
2 teaspoon sea salt

Method
Sort beans by spreading them out on a flat surface and remove any broken, off color or odd shaped beans.  Remove any dirt, rocks and other debris. 
Rinse thoroughly in cold water, drain and set them aside. 
In a large pot, heat the oil and sauté the peppers, onion and garlic until onions are translucent.
Add the water, beans bay leaves and seasoning, stir and cook uncovered, over medium heat stirring occasionally.
Cook for 2 hours or until beans are fork tender.  
Check the liquid level and make sure it’s covering the beans by at least 1 inch while cooking. 
If liquid is evaporating too rapidly, reduce heat and add water ½ - 1 cup at a time.

Notes:  To soak or not to soak, the choice is yours.  If you choose to soak your beans there are two basic methods:
1.    The long soak. Simply cover the beans in water and soak them overnight (about 8-10 hours).  You now have the option of discarding the water or cooking the beans in the soaking water. 
2.    The quick boil.  Put the beans in a large pot, add water and bring up to a boil. Let the water boil for about 2 minutes, then remove from the heat, cover the pot and let soak for about 1 hour.
 
 
 Spicy Roasted Sweet Potatoes 6 – 8 Servings
Ingredients
3 pounds sweet potatoes peeled and cut into chunks
2 tablespoons extra-virgin olive oil
1 tablespoon of fresh-squeezed lime juice
4 cloves garlic (minced)
1 tablespoon fresh grated ginger
1 teaspoon cinnamon
½ teaspoon chili powder
½ teaspoon nutmeg
½ teaspoon turmeric
½ teaspoon allspice
½ teaspoon sea salt
½ cup fresh scallions (chopped for garnish)

Method
Preheat oven to 425°F.
Lightly wipe a baking sheet down with oil or line pan with parchment paper.
In a large bowl, whisk together the olive oil, lime juice, garlic, fresh ginger and spices. Then add sweet potatoes; toss and coat well.
Place seasoned sweet potatoes onto a baking pan and spread them out into a single layer, so they can roast evenly.
Roast sweet potatoes in oven, stirring occasionally, for about 40 - 45 minutes or until they are golden brown, tender, and caramelized.
Remove from oven place on a platter and garnish with fresh scallions.
Serve hot
 
 
 
 Ingredients
1 head Romaine lettuce, shredded
1 head napa cabbage, shredded
1 large carrot, grated
1 bunch scallions cut on bias
1 bunch cilantro, coarsely chopped
2 red bell peppers, sliced thin
For the Dressings
1 cup grapes seed oil
2 tablespoons sesame oil
½ teaspoon crushed red chili peppers
3 tablespoons minced ginger
1 tablespoon minced garlic
¾ cup rice vinegar
¼ cup tamari

Method
Prep all vegetables and mix together in a large bowl.
Blend dressing in a blender or with an immersion blender [hand wand].
Pour ¼ cup over salad and mix thoroughly, then refrigerate until ready to serve.
Use remaining dressing to serve over salad when platting. 
You can store any excess dressing in an air tight container in the refrigerator up to 30 days.
 


 


Saturday, January 12, 2019

Sunday Dinner January 12, 2019

On the Menu


 Jamaican Jerk Ribs
2 Racks

Ingredients
2 cups dark rum
4 tablespoons habanero chili powder
4 tablespoons dried chives
2 tablespoons dried onion flakes
2 tablespoons coarse sea salt
4 teaspoons ground coriander
4 teaspoons ground ginger
2 teaspoons thyme
2 teaspoons black pepper
2 teaspoons ground allspice
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Method
Remove silver from the backs of ribs. I use pliers to get a grip on one corner and pull hard to remove.
Place ribs in a nonreactive roasting pan.
Pour rum over ribs, turning a few times to coat evenly.
Cover and place in fridge, turning once every hour for 4 hours total.
Meanwhile combine all the spices in a blender or small food processor and pulse until you have a fine powder.
Divide jerk spice blend.
Drain ribs and pat dry with a paper towel.
Take one batch of jerk spice blend and rub into rib racks-both sides.
Wrap with plastic wrap and return to fridge for 1 hour.
Prepare grill for indirect grilling-use a drip pan if you don't want a huge greasy mess to clean up.
Heat grill to medium.
Add chips and place ribs on hot grates over drip pan.
Close lid and allow ribs to smoke for 1 hour and 30 minutes. Allow for 15 minutes either way, depending on the size of each rack.
When done remove ribs to a platter.
Sprinkle the remaining jerk spice blend on ribs.


 Dirty Rice -  for the New Age
8 Servings


Traditionally Cajun dirty rice is made with chicken liver or gizzards.  We are going to take the dirt out of the rice and clean it up a little with ground turkey.

Ingredients
1 pound ground turkey/Vegertian
½ teaspoon salt
1 tablespoon Worcestershire sauce
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon crushed red chili peppers
½ teaspoon oregano
2 tablespoons grapeseed oil
1 cup onions, chopped
1 cup celery, chopped
½ cup bell pepper, chopped
8 garlic cloves, chopped
2 cups rice, rinsed, drained
1 tablespoon tomato paste
4 cups vegetable broth
2 teaspoons salt
1 teaspoon thyme
½ - 1 teaspoon cayenne pepper
2 bay leaves, large
¼ cup freshly chopped parsley
 
Method
Place turkey in a bowl and season with salt, Worcestershire sauce, granulated garlic, onion, chili peppers and oregano, mix thoroughly, cover and refrigerate overnight.   
In a large heavy sauté pan or pot, heat the oil over medium-high heat. Add the turkey and cook, stirring, until the meat is browned.
Add the onions, celery, bell peppers, garlic, rice and tomato paste continue sautéing until all ingredients are well combined.   
Add the vegetable broth, salt, thyme, cayenne pepper and bay leaves; scrape the bottom of the pan to loosen any browned bits.
Bring to a boil, then lower the heat to the lowest setting and simmer for 16 minutes or according to the directions on the rice package.
Once cooking period has ended, remove pot from the heat and let rice sit covered 10 minutes. 
Remove bay leaves, add parsley and fluff with a fork prior to serving.
 

1 Vegetarians use (tvp) textured vegetable protein or vegetables crumbles




  New Age Greens
4 – 6 Serving
Ingredients:
¼ cup olive oil
¼ - ½ teaspoon crushed red peppers
1 tablespoon chopped/minced garlic
2 pounds of greens (any greens), washed, cut into thin strips (chiffonade)
½ cup orange juice
1 teaspoon garlic, granulated/powder
1 teaspoon onion, granulated/powder
1 teaspoon sea salt
½ - 1 teaspoon pepper
 
Method
Heat the olive oil in a large skillet or wok over medium high heat. 
Add the crushed red chili peppers and sauté until peppers start to brown approximately 30 seconds.  Lower the heat to medium, add the chopped garlic and continue sautéing approximately 1 minute, do not let the garlic brown.  Add the greens, orange juice, granulated garlic, granulated onion, salt and pepper, mix until all ingredients are well incorporated.
Bring pan up to a boil, reduce heat to medium, cover and cook 15 – 30 minutes (depending on the greens), stirring occasionally. 
That is a sufficient amount of time for the greens to be done.  Taste for flavor and adjust seasoning accordingly.
 
Variations:
  1. Onions and/or peppers (any variety or colors) can be sautéed with the garlic.
  2. Any type of mushroom can also be added to the sauté prior to adding the greens.
  3. Dried herbs i.e. oregano, rosemary, thyme, etc can be added for additional flavor.
  4. Seasoning blends i.e. curry powder, Italian seasoning, garam masala, etc., for added flavor.
  5. ½ teaspoon liquid smoke1, hot sauce and vinegar can be added along with the juice.
Note:  When you’re dealing with bitter or pungent greens use sweet vegetables or fruit to sweeten the pot, red bell peppers, grated carrots, apple juice or pineapple juice. Caramelized (sautéed until golden brown) onions are very sweet and goes well with bitter greens caramelized tomatoes will work also.
Soulful Eating Angelique and Joyce


1 Liquid smoke if you use too much will make your food bitter so be careful. 
 


Crazy Corn for the New Age
4 – 6 Servings
Ingredients
4 ears of corn, kernels removed from cob
1 tablespoon olive oil
1 medium red onion, chopped
3 cloves garlic, chopped
1 small red bell pepper, chopped
1 large jalapeno pepper, seeded, chopped
½ teaspoon sea salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
½ teaspoon black pepper
Method
Heat oil in a sauce pan; add onions, garlic, peppers and sea salt.  Saute on medium heat for 3 minutes.
Add corn and remaining ingredients, saute until all ingredients are thoroughly combined.
Cover and cook for 10 – 13 minutes.  Remove from heat and let pan remained covered.