Wednesday, December 30, 2009

TUNA IN TOMATO SAUCE WITH LINGUINI

TUNA IN TOMATO SAUCE
WITH LINGUINE

Ingredients
1 package (8 oz.) linguine or spaghetti
1 can (8 oz.) imported oil-packed tuna
3 cloves garlic, minced
1 can (15 oz.) tomato sauce
1 tsp. dried marjoram
1/2 tsp. freshly ground pepper
1/4 cup grated Parmesan cheese
Directions
Prepare pasta according to manufacturer's instructions. Meanwhile, cook tuna with its oil and garlic over medium heat in a medium skillet until the garlic is golden, about 3 minutes.

Stir in the tomato sauce, marjoram and pepper. Lower heat; simmer to blend flavors, about 15 minutes.

Drain pasta; place in a large bowl. Add sauce; toss to coat pasta. Top with grated Parmesan cheese.

Makes 4 servings.

Notes: Don't use water-packed tuna; you want all the richness olive oil can give tuna fish. For a zestier dish, add pitted Greek or Italian black olives, sauteed red pepper strips or anchovies. Make your own tomato sauce if you have time, using either canned diced tomatoes or fresh.

Greek Black-Eyed Peas Salad


Greek Black-Eyed Peas Salad

Black-eyed peas may not be part of the Greek New Year’s tradition, as they are in the American South, but this recipe still makes a great, light dish.
Ingredients
1 1/2 cups black-eyed peas, washed and picked over

1 bay leaf

Salt to taste

1/4 cup extra virgin olive oil

1 red pepper, diced

2 plump garlic cloves, green shoots removed, minced

1 teaspoon cumin seeds, lightly crushed in a mortar

1 red onion, halved and sliced (optional)

Freshly ground black pepper

1/4 cup chopped fresh dill

2 tablespoons chopped fresh parsley

2 tablespoons red wine vinegar

1/2 cup crumbled feta
Directions

1. Place the beans in a pot with the bay leaf and cover with water by 2 to 3 inches. Bring to a boil, reduce the heat, add salt to taste and simmer gently until peas are tender but not mushy, about 45 to 50 minutes. Drain through a colander set over a bowl. Transfer the black-eyed peas to a salad bowl.

2. Meanwhile, heat a medium skillet over medium-high heat, and add 1 tablespoon of the oil. When it is hot, add the red pepper and cook, stirring often, until just crisp-tender, about 2 to 3 minutes. Add the garlic and cumin seeds, and stir together for another minute or two until the garlic is fragrant. Remove from the heat and toss with the black-eyed peas. Toss with the vinegar, remaining olive oil, 1/4 cup of the bean broth, and salt and pepper to taste. Cool to room temperature.

3. If using the red onion, place it in a bowl, cover with cold water, and soak for 5 to 10 minutes. Drain and rinse. Add to the salad along with the dill and parsley. Toss well. Sprinkle the feta over the top, and serve.

Yield: Serves four to six.

Advance preparation: You can make the dish through step 2 up to three days before you wish to serve. Keep well covered in the refrigerator. Proceed with step 3 shortly before serving.

Sunday, December 27, 2009

Skordalia Dip

Skordalia
This is a recipe for skordalia, which is a Greek garlic-potato dip. Skordo is Greek for garlic.
DIRECTIONS
Place 2 medium baking potatoes (12 ounces total) in a saucepan with cold water. Bring to a boil, then reduce heat to a simmer and cook the potatoes until very soft, about 10 minutes.

Drain the potatoes well in a colander. Return the potatoes to the pot over low heat for 2 minutes to dry them. Shake the pot so that they dry evenly and don’t stick.

Mince 6 to 8 cloves of garlic and place in a mixing bowl with a little salt and pepper. Mash the garlic to a paste with the back of a wooden spoon. Add the potatoes and mash with a potato masher or put them through a ricer.

This dip should be highly seasoned. You may increase or reduce the salt and lemon juice to taste.

Using a wooden spoon, beat in 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, and enough chicken or vegetable stock (3 to 4 tablespoons) to make a light, creamy puree.

Sprinkle with 3 tablespoons chopped fresh flat-leaf parsley. Serve with pita chips.

Note: For the best results, do not use a food processor. Pureeing in the food processor will make the dip gummy.

This recipe yields 2 cups dip. There are 71 calories to a quarter cup serving. This version saves calories by replacing part of the traditional olive oil with chicken or vegetable stock

Tuscan white bean and garlic soup

TUSCAN WHITE BEAN AND GARLIC SOUP

Ingredients
2 T butter
2 T olive oil
4 ounces pancetta, diced
2 shallots, minced
2 sage leaves, or 1 tsp dried sage
2 15 oz cans cannellini beans, drained and rinsed
4 cups low sodium chicken broth
4 cloves garlic, sliced
1/2 cup heavy cream
sea salt and freshly ground black pepper, to taste

Directions
Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, pancetta and the shallot. Cook, stirring occasionally, until the pancetta is beginning to brown and the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until garlic is soft, about 5 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 of the soup into a blender and puree until smooth. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper and keep warm, covered, over very low heat.

Serve the soup, piping hot in heated bowls.

Serving suggestion: Brush some thick slices of crusty Italian bread with olive oil and toast until golden brown. Drizzle each serving of soup with a bit of extra virgin olive oil.

Chef's note: You may choose to not puree a portion of the soup to give it a more rustic texture. Either way, this soup is comfort in a bowl.

Serves 4 to 6

Saturday, December 26, 2009

Leftovers on a budget


(CBS) After a full day of eating and drinking on Christmas, the last thing you want to do is prepare another meal.

Though ham is great, after that 20th ham sandwich, it can get a little old.

So, on "The Early Show Saturday Edition," Chris Santos, executive chef and owner of New York's Stanton Social, took on the "Chef on a Shoestring" challenge. His mission was to prepare some great dishes with leftovers you'll actually want to eat -- on a $30 budget.

"Early Show" Recipes Galore

All of Santos' dishes had leftovers from Christmas dinner. Since he was using leftovers, Santos didn't have to pay for the following:

• Sweet potatoes
• Dinner rolls
• Ham
• Turkey
• Mashed potatoes
• Apple pie

RECIPES

Spicy and Sweet Potato Pizzas

Use leftover sweet potatoes and blend with maple syrup, molasses, chipotle and butter to make a sweet and spicy topping for French Bread Pizzas with fresh whipped ricotta.

INGREDIENTS:
2 cups leftover roasted yams
1/4 cup heavy cream
2 tablespoons maple syrup
1 teaspoon molasses
1 tablespoon chipotle adobo
2 tablespoons softened butter
Chopped parsley
Chopped thyme
1 cup balsamic vinegar
4 strips cooked bacon
Olive oil, for brushing
8 ounces ricotta cheese
1 loaf French bread

METHOD:
Place everything in a blender and puree until smooth. Add more cream if necessary. Season with salt and pepper and fold in 1 teaspoon chopped parsley and 1/2 teaspoon chopped thyme.

Place balsamic vinegar in a sauce pan and reduce by 2/3. Cool.

For the Pizzas, split French bread in half and brush generously with olive oil. Spread bread with potato puree and then top with evenly spaced teaspoon dollops of fresh ricotta cheese. Add crumbled cooked bacon and place in 375°F oven until golden and crusty. Remove from oven and top with grated Parmigiano or asiago cheese (optional), drizzle lightly with a few drops of reduced balsamic vinegar and finish with fresh cracked pepper and fine chopped parsley and thyme. (The Food Lover's Companion)

Golden Potato & Ham Croquettes

INGREDIENTS:
1 cup leftover ham
4 cups leftover mashed potatoes
1/2 pound mozzarella, shredded
1/4 cup parmesan, grated
1 tablespoon onion powder
1/4 cup chopped parsley
3 large eggs, beaten
3/4 cup fine dry bread crumbs

METHOD:
Finely dice the ham and sauté in olive oil with a touch of garlic until crispy. Drain.

Combine the mashed potatoes with cooked ham, mozzarella, parmesan, onion powder, and parsley. Form into croquettes about two inches long and one inch wide.

Dust with flour and dip in the beaten egg and roll in bread crumbs. Pan or deep fry croquettes until they are golden and crispy.

Serve on own or with your favorite marinara or tomato sauce. They also go great with the roasted garlic mayonnaise.

Leftovers Transformed, on a "Shoestring"
Chef Chris Santos Gives Ways to Remake Your Holiday Extras. on a Budget
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(AP)

NEWS TOOLS
Recipes Galore
Searching for a new dish? Get cooking with recipes presented on "The Early Show"!
(CBS)

Cuban Sliders

Make non-traditional Cuban inspired sliders by slicing the leftover ham and turkey and layering the meats. Spread on the fixings and you've got a delicious sandwich in no time at all.

INGREDIENTS:
6 Parker House rolls, split lengthwise
12 slices leftover ham
12 slices leftover turkey
24 slices cheese (Swiss or Gruyere)
18 thin slices of pickle
6 razor thin slices of jalapeno
6 tablespoons mustard
6 tablespoons roasted garlic mayo (see recipe below)
Cilantro leaves, picked

METHOD:
To assemble the sandwiches spread mustard and mayo evenly on rolls. Using the bottom half of each roll as a starting point, layer the sandwiches in the following order:
1 slice of cheese
2 slices of Ham
1 slice of cheese
2 slices of turkey
1 slice of cheese
3 slices pickle
1 slice jalapeno
4 cilantro leaves
1 slice of cheese

Place on griddle and press while cooking or cook in a Panini press until exterior is golden and crusty and cheese is gooey.

Roasted Garlic Mayo

INGREDIENTS:
12 cloves garlic, peeled
Olive oil for drizzling
Salt
Pepper

METHOD:
Drizzle 12 peeled cloves of garlic with olive oil and season with salt and pepper. Wrap tightly in aluminum foil and roast in a 375°F oven for 45 minutes or until softened and aromatic. Cool slightly and puree with 2 cups of your favorite mayonnaise. Season liberally with salt and pepper.

Apple Pie Ice Cream Sundae

INGREDIENTS:
1 pint vanilla or cinnamon ice cream
Caramel sauce
2 pieces leftover Apple (or whatever pie you have) pie

METHOD:
Freeze and then chop the leftover pie into bite sized pieces. Divide ice cream into four bowls and top with the pie bites and drizzle over the caramel sauce.

So how did Chris do with our $30 budget?!

Sweet Potato Pizza
heavy cream $1.19
molasses $2.59
chipotles in adobo $.99
bacon $1.99
ricotta $1.98
French bread $1.59
total $10.33

Ham & Potato Croquettes
mozzarella $2.99
parmesan $2.24
bread crumbs $1.19
total $6.42

Cuban Sliders
Swiss cheese $1.66
pickle $.56
jalapeno $.16
cilantro $.69
garlic $.39
total $3.46

Apple Pie Sundae
ice cream $1.33
caramel sauce $2.69
total $4.02

Grand Total: $24.23!

Spicy Coconut Turkey Soup by Chef Tom Valenti

Spicy Coconut Turkey Soup
Tom Valenti
Serves 4

I came up with this soup as an unusual way to use Thanksgiving turkey leftovers, which often find themselves in a slightly richer version of chicken noodle soup. We don't associate turkey with Asian flavors, but I decided to take that direction and ended up with this variation on a noodle soup. If you have houseguests for the holiday, they'll be pleasantly surprised.

INGREDIENTS

• 4 cups store-bought low-sodium chicken broth
• 2 large cloves garlic, crushed
• 2 bay leaves, preferably fresh
• 2 oz piece of peeled fresh ginger, minced (about 2 TSB)
• 1 piece lemongrass, white part only, crushed
• Zest of 1/2 lime
• 1/4 tsp crushed red pepper flakes
• 1/8 tsp Asian fish sauce
• 2 cups skim milk
• 1/4 cup unsweetened coconut milk
• 6 oz diced leftover roast turkey (about 1 1/2 cups)
• 4 oz rice vermicelli, cooked
Recipe continues below ↓
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DIRECTIONS
Optional garnishes: Thinly sliced scallion, thinly sliced cucumber, sliced shiitake mushrooms, thinly sliced cilantro leaves, lime wedges

1) Put the chicken broth, garlic, bay leaves, ginger, lemongrass, lime zest, red pepper flakes, and fish sauce in a soup pot and bring to a boil over high heat. Lower the heat and add the skim milk and coconut milk. Let simmer gently for 15-20 minutes.

2) Strain the soup an dreturn it to the pot over medium heat. Add the turkey and the vermicelli to the soup and let them warm through, 4 minutes.

3) Ladle the soup into 4 soup bowls and serve with desired garnishes.

Nutritional info (per serving, without garnish)
208 calories
6g fat
4g saturated fat
0g transfat
17g total carbs
1g dietary fiber
8g total sugars
21g protein
39mg cholesterol
207mg sodium

Monday, December 14, 2009

Chicken Shaslik


Delicious with Kashmiri salad.

METHOD:

To marinate the chicken, mix the yoghurt, lemon juice, ginger, garlic, whole cumin, chilli powder, garam masala powder and turmeric powder before adding the chicken.

Set aside for about three hours, or overnight.

Soak the wooden skewers in water, then skewer on the chicken.

Grill/braai the chicken skewers until cooked through.

For the Kashmiri salad: Mix 500ml yoghurt with 30ml cumin seeds, half a chopped pineapple, a handful of raisins, a handful of chopped dried apricots and a handful of chopped mint.

Leave to infuse for an hour.

In a separate bowl, mix together 100g of chopped, mixed lettuce leaves, two chopped tomatoes, one small sliced red onion and half a chopped cucumber.

Mix the yoghurt mixture into the lettuce mixture with 100g of cashew nuts, 100g of pistachio nuts and 250g paneer (Indian cottage cheese).

Add chopped green chillies if you like.

SERVES: Four

TIME: 15 minutes + marinating

Picture and recipe courtesy of Avocado magazine. To subscribe, contact the magazine on 011-280-5420

Friday, December 4, 2009

Yard House BBQ beans


Yard House BBQ beans
These beans are a great side dish to have on hand as the weather cools. The recipe is relatively simple but rich with flavor, with the beans neither too sweet nor too spicy. Enjoy!

Total time: 40 minutes
Servings: 6 to 8 as a side dish


Note: Adapted from the Yard House. It makes its own barbecue sauce for this recipe but suggests using the brand Bull's-Eye as an alternative to homemade.

Ingredients
1/4 cup olive oil
2 tablespoons minced garlic
1 cup chopped green onion
1 to 2 jalapeños, minced, or to taste (seeding the jalapeños will minimize their heat)
4 cups cooked pinto beans (from about 1 pound dry, or about 3 drained 15-ounce cans)
2 cups chicken broth or 2 cups of pinto bean liquid from boiling
1 cup brown sugar
1 cup prepared barbecue sauce SUGGESTION Mama Raps Garlic Dude Garlic BBQ Sauce
2 to 4 tablespoons puréed chipotle peppers in adobo sauce, or to taste
2 teaspoons Tabasco, or to taste


Salt and pepper, to taste
Directions
1. Heat a medium heavy-bottom pot over medium-high heat until hot. Add the olive oil, garlic, green onions and jalapeño and sauté, stirring constantly, until the garlic is aromatic and golden, about 2 minutes.

2. Stir in the pinto beans, chicken broth, brown sugar, barbecue sauce, puréed chipotle peppers and Tabasco sauce. Bring the mixture to a boil, stirring frequently to avoid burning the mixture, then reduce the heat to a simmer.

3. Continue to cook just until the beans begin to break apart, about 15 to 20 minutes. Taste the mixture and adjust the seasoning and heat as desired. Smash some of the beans slightly with the back of a spoon and stir to thicken the texture. The beans will keep, covered and refrigerated, for up to 4 days.


Each of 8 servings: 355 calories; 9 grams protein; 65 grams carbohydrates; 9 grams fiber; 8 grams fat; 1 gram saturated fat; 0 cholesterol; 37 grams sugar; 588 mg. sodium.

Thursday, December 3, 2009

No Fuss Bouillabaisse and Rouille

No-Fuss Bouillabaisse
Ingredients
3 tablespoons olive oil
4 ounces shallots (about 4 shallots), diced
1 medium fennel bulb, trimmed and thinly sliced
1 clove garlic, minced
2 cups diced tomatoes
2 tablespoons parsley, minced
1 tablespoon fresh thyme leaves
1 tablespoon minced orange zest
½ teaspoon saffron
2 bay leaves
6 cups (1½ quarts) fish broth
2 pounds thick fish fillets, cut into 2-inch pieces (such as halibut, grouper and cod)
1 pound medium shrimp, peeled and deveined
Salt, to taste
1 batch rouille (recipe below)
Directions
In a large Dutch oven, heat the oil over medium. Add the shallots, fennel and garlic. Sauté until just soft, about 5 minutes. Add the tomatoes, parsley, thyme, orange zest, saffron and bay leaves. Cook until the tomatoes begin to break down, stirring often, about 6 minutes. Add the fish broth and bring to a simmer. Cover, reduce heat to low, and simmer until the vegetables are very tender, about 30 to 40 minutes. Add the fish and shrimp, then return to a simmer and cook, uncovered, until the fish is just cooked through,
5 to 10 minutes. Season with salt and stir in the rouille until thickened.

Rouille
Makes 1 batch
Ingredients
2 whole jarred roasted red peppers
3 cloves garlic, peeled, quartered
1 teaspoon salt
½ cup unseasoned breadcrumbs
½ cup olive oil
Directions
In a food processor, combine the peppers, garlic and salt. Process until smooth. Add the bread crumbs and process again until fairly smooth. Scrape into a bowl and stir in the olive oil in a slow, steady stream.

Garlic-Cranberry Chutney

Garlic-Cranberry Chutney

Recipe from Madhur Jaffrey
"East/West Menus for Family and Friends."

Makes 2 cups
1 inch cube fresh ginger, peeled
3 cloves garlic, peeled and chopped
½ cup cider or white vinegar
4 tablespoons sugar
Pinch cayenne pepper
1 can jellied cranberry sauce
½ teaspoon salt
Black pepper to taste
Directions
Cut ginger into very thin slivers. Combine ginger, garlic, vinegar, sugar and cayenne in a small pot. Simmer on medium for about 15 minutes, until about 4 tablespoons of liquid are left (excluding solids). Add cranberry sauce, salt and pepper. Mix — lumpy is fine — and bring to simmer. Simmer on low 10 minutes.
— Madhur Jaffrey, "East/West Menus for Family and Friends"

Tuesday, December 1, 2009

Turkey Salad with Baba Ghanoush

Turkey Salad with Baba Ghanoush

Ingredients

2 cups turkey, chopped into ½ thick, bite-sized pieces
1 tablespoon red wine vinegar

1 tbsp. fresh mint, chopped
¾ tsp. red pepper flakes
2 cloves garlic, minced
unrefined sea salt and fresh ground pepper to taste
4 tbsp. extra virgin olive oil
1 cup grape tomatoes, halved
1 organic cucumber, unpeeled and chopped
3 whole wheat tandoori naan (Indian flat bread), cut in half
¾ cup baba ghanoush (eggplant spread)
3 cups chopped romaine lettuce

Directions

Whisk the vinegar, mint, red pepper flakes, 1 clove garlic, and ¼ tsp. salt in a shallow dish. Add the turkey, and marinate
for 15 to 20 minutes.
While the meat is marinating, mix the tomatoes, cucumber, and the remaining clove of garlic in a bowl. Drizzle with olive and season with salt and pepper. After meat has marinated, toss with tomatoes and cucumber.
Preheat a pan on the stove. Brush the naan with the remaining 1 tablespoon of olive oil. Grill in the pan until brown marks the bread, turning once. Place each naan on a plate and spread with baba ghanoush. Top with lettuce and turkey salad and drizzle with any juices from the bowl.

Serve and enjoy!

Serves 6.

Friday, November 27, 2009

White Cabbage with Garlic and Ginger


White Cabbage With Garlic and Ginger (Baek Kimchi)

Baek Kimchi
Kim Yong-ja

White Cabbage with Garlic and Ginger

This is a rare non-spicy kimchi. It should be served cold to enjoy its refreshing flavor.

INGREDIENTS (serves 4)

1 CHINESE CABBAGE (2¾ lbs/1.25 kg)

SEA SALT or KOSHER SALT

2 GARLIC CLOVES, crushed fine

1"/2.5 cm GINGER, cut into fine strips

3 SCALLIONS, cut diagonally

1 heaping tablespoon PINE NUTS

small amount SILGOCHU (chili thread)

1 cup WATER

⅓ teaspoon SALT to add at the end on top

Directions
1. Trim the cabbage and wash outer leaves. Slice the middle of the bottom about 4"/10 cm deep. Put your thumbs in the slit and pull it apart to divide it into two. Then divide each half into two parts.

2. Sprinkle 1 tablespoon salt over the stem area. Soak all cabbage leaves in salted water (1 tablespoon kosher salt for 1 cup water ratio) for about 4-5 hours. Salt has many different strengths, use your own judgment as to the amount of salt to use in wilting the cabbage. When the leaves are wilted, press gently to squeeze out the excess water.

3. While the cabbage is wilting, prepare garlic, ginger and scallion and mix together.

4. Cut off the two large pieces of the cabbage stems and set aside. Sprinkle the scallion mixture, pine nuts and silgochu (chili thread) in between the cabbage leaves.

5. Put them in the jar. Press down to reduce any air pocket. Add a cup of water to the bowl where you mixed the garlic and scallion. Season with 1 tablespoon salt. Pour down the side of the jar to soak ¾ of the kimchi.

6. Cover the top with the large pieces of cabbage that you had set aside. Sprinkle salt on top. Close the jar and leave at room temperature for 1½ days to ripen. Then store in the refrigerator.

7. When serving, set aside the top layer, pull out a cabbage piece and cut into bite sizes. Always put the top layer back before you close the lid.

This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.

Thursday, November 26, 2009

Chicken sou[ with garlic from Camino Oakland CA


Chicken Soup with garlic

Recipes adapted from Camino in Oakland, Calif.
Ingredients
One 5-to-5 1/2-pound chicken

Sea salt

4 ribs celery

1 medium carrot, peeled

1 medium leek, white and light-green parts only

3 sprigs savory or thyme

3 bay leaves

1 large head garlic

1-2 dried, medium-spicy chilies, like chilhuacle, ancho or New Mexican

1 1/2 tablespoons olive oil

Half of a small savoy cabbage, cored and cut into 3/4-inch cubes

Freshly ground black pepper

1 lime, cut into wedges.
Directions
1. Remove the wing tips, feet and legs from the chicken. Slice along both sides of the backbone, removing it along with the attached head and neck. Leave the first joint of the wings attached to each breast half. Season the breast halves and legs liberally with salt and leave at room temperature.

2. Chop 1 rib of the celery, the carrot and half of the leek into 1⁄2-inch pieces. Put them in a large stockpot with the herbs and 5 smashed unpeeled garlic cloves. Arrange the wing tips, backbone and feet on top as level as you can. Add water to barely cover, 6 to 8 cups. Bring to a boil, then simmer for 30 minutes, skimming off impurities. Add the legs and breasts and weigh them down with a small plate to keep them submerged. Return to a boil, then lower the heat until barely bubbling and simmer for 30 minutes more. Let sit off the heat for 10 minutes.

3. Meanwhile, cut the remaining celery and leek into ¼-inch cubes. Peel and thinly slice the remaining garlic. Grind the chilies, with seeds, to make 2 tablespoons.

4. Remove the legs and breast halves from the pot and let them cool. Strain the stock.

5. Wipe the stockpot dry, set over low heat and add the oil. When hot, add the sliced garlic and gently sauté for 30 seconds. Add the ground chilies and cook for 1 minute. Return the stock to the pot, bring to a boil and lower to a simmer. Add the cabbage, celery and leeks and simmer for 30 minutes. Season to taste.

6. Remove and discard the chicken skin, pick the meat from the bones and cut it across the grain into large chunks. Add to the soup and let sit for 15 minutes off the heat. Just before serving, bring to a simmer and serve with a lime wedge.

Serves 6 to 8.

Wednesday, November 18, 2009

Roasted garlic and potato soup

Roasted garlic and potato soup
Ingredients
5 whole garlic heads
2 bacon slices, diced
1 cup finely diced onion
1 cup diced carrot
2 garlic cloves, minced
6 cups, or 2 lbs of baking potatoes, diced
4 cups chicken broth
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 cup milk
1⁄4 cup chopped fresh parsley
Directions
Make a slice off the tops of each garlic head. Drizzle with a little olive oil and a dash of salt and pepper. Wrap all in aluminum foil and seal. Bake at 350 degrees for about 1 hour, let cool for 10 minutes. When cooled squeeze out as much of this garlicky goodness as you can. Cook bacon in a large saucepan over medium high heat until crisp. Add the onion, carrot, minced garlic and saute 5 minutes. Add potato, broth, salt, and pepper, bring to a boil. Cover, reduce heat and simmer 20 minutes or until potato is tender. Add garlic mash and milk, simmer 5 minutes more. Garnish with fresh parsley.

Recipes by Joy Paoletti and Judy Vig

Garlic chicken

Garlic chicken
Ingredients
4 skinless, boneless chicken breasts, pounded thin
1⁄2 cup flour, more if needed
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
2 tablespoons olive oil

10 to 12 garlic cloves, minced
2⁄3 cup chicken broth
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 tablespoon butter
1⁄4 cup snipped fresh chives
Directions
Combine the 1⁄2 cup flour with the salt and pepper and dredge the pounded chicken breasts shaking off the excess. Heat olive oil in skillet and saute chicken on each side, about 4 minutes per side until golden brown. Transfer chicken to plate.

Whisk garlic, broth, zest, lemon juice, salt and pepper. Pour into skillet and bring to a boil. Turn down heat and return the chicken to the pan. Reduce to a simmer, cover and cook 5 minutes more or until chicken is cooked through. Now add the butter and chives to sauce.

Pancetta-Wrapped Scallops with Garlic Emulsion

Pancetta-Wrapped Scallops
with Garlic Emulsion

Ingredients
8 each wooden toothpicks
8 each sea scallops
8 each pancetta strips (deli thin)
salt and pepper

For the garlic emulsion
1 tablespoon roasted shallot
1 tablespoon roasted garlic
1 tablespoon minced ginger
1 tablespoon chopped cilantro
1 teaspoon champagne wine vinegar
2 tablespoons olive oil
salt and white pepper
Directions
For the scallops: Remove the side muscle from each scallop. Wrap each scallop with a strip of pancetta. Secure the pancetta with a toothpick. Season the wrapped scallops with salt and pepper. Sear both sides of each scallop on a hot grill. Cook until slightly firm.

For the emulsion: Roast the shallot and garlic by rubbing lightly with olive oil and roasting at 350 degrees in a toaster oven until the bulbs have softened. Place the soft bulbs and the remaining ingredients in a blender and puree to a smooth consistency. Present the scallops with choice of accompaniments and spoon a small amount of emulsion lightly on each scallop. Serves four.

Daniel Chong-Jimenez

Honey Garlic Shrimp

Honey Garlic Shrimp

Ingredients
1 pound peeled and deveined shrimp
1 tablespoon honey
1 tablespoon minced garlic
1 teaspoon chopped Serrano pepper
1 teaspoon lemon juice
salt and pepper
1 tablespoon olive oil
Directions
Heat a skillet to high heat. Add the oil and garlic. Quickly cook the garlic until translucent and add the shrimp. Cook the shrimp to a firm texture and add the remaining ingredients. Toss and serve hot. Serves four.

Spicy-Hot & Cheesy Garlic Butter Bread

Spicy-Hot & Cheesy Garlic Butter Bread

1 stick softened salted butter
1/4 cup grated parmesan cheese
1/4 cup shredded mozzarella cheese
2 tablespoons minced garlic
1 tablespoon extra virgin olive oil
1 teaspoon hot pepper flakes
1 teaspoon chopped fresh thyme
1 pound baguette
Directions
Place the butter in a bowl. Add the olive oil and whisk into a soft consistency. Fold in the cheeses, garlic, pepper flakes and thyme. Split the bread lengthwise down the middle. Spread the butter product lengthwise over the bread. Bake with the split middle up in a preheated 350-degrees oven for 10 minutes or until golden brown. Serve hot. Serves four.

Saturday, November 14, 2009

Get Twisted With Breadstick Braids on Thanksgiving


Get Twisted With Breadstick Braids on Thanksgiving
Instead of traditional rolls, do the twist this Thanksgiving: Recipe for seeded garlic braids
By ALISON LADMAN For The Associated Press


For an attractive presentation for these long, seeded breadsticks, stand them upright in a vase or other tall container at the center of the table.

———

SEEDED GARLIC BRAIDS

Start to finish: 2 1/2 hours (1 hour active)

Makes 12 breadsticks
Ingredients
1/2 cup very warm tap water

1 tablespoon active dry yeast

1 teaspoon sugar

1 tablespoon butter

2 cloves garlic, minced

1 teaspoon salt

3 cups all-purpose flour

1 cup cool water
Method of Preparation
Mixed seeds (such as sesame, poppy and flax)

In a large bowl, combine the warm water, yeast and sugar. Let the mixture sit until bubbly.

Meanwhile in a small saucepan over low, melt the butter. Add the garlic and saute until soft, being careful not to burn or toast, about 5 minutes. Set aside.

Add the salt, 2 cups of the flour and the cool water to the bowl with the yeast. Mix well. Add the garlic butter and the remaining cup of flour, then mix until a soft but firm dough forms. Add flour or water in small quantities to adjust the consistency.

On a lightly floured surface, knead by hand for 5 minutes. Cover the dough with an overturned bowl, then let rest for 20 minutes. Knead for 20 strokes, then cover again and let rest for 1 hour.


Fold the dough over itself, punching it down. Cover again and let rise one last time until doubled in bulk.

When ready to bake, heat the oven to 350 F. If you prefer crispier breadsticks, heat the oven to 400 F.

Roll the dough out into a 12-by-18-inch rectangle. Cut the dough into 24 strips. To make each breadstick, braid together 2 strips. Arrange the braided breadsticks on the prepared baking sheet. Let sit for 20 minutes.

Sprinkle the breadsticks with the seeds, then bake for 10 to 15 minutes, depending on temperature and desired crispiness.

Sunday, November 8, 2009

ARUGULA PESTO WITH PEACHES AND PROSCIUTTO



For Easy Entertaining, Drizzle Pesto Over Peaches
ON THE TABLE: Recipe for arugula pesto with peaches and prosciutto


This variation on the classic prosciutto and melon platter is an easy way to add bright, fresh flavors to a dinner or holiday gathering. The pesto can be prepared an hour or so ahead, but if you refrigerate it, let it warm to room temperature (and mix it well) before serving. And if you're pressed for time, steal this serving idea but use purchased pesto.

———

ARUGULA PESTO WITH PEACHES AND PROSCIUTTO

Start to finish: 15 minutes

Servings: 4 to 6
Ingredients

4 tablespoons olive oil, divided

2 cloves garlic, not peeled

1/4 cup pine nuts

3 cups packed arugula

1/4 cup grated pecorino cheese

2 teaspoons lemon juice

Salt, to taste

3 peaches, cored and cut into wedges

12 slices prosciutto
Method of Preparation

In a small skillet over medium-low, heat 1 tablespoon of the oil. Add the garlic and cook until soft, about 3 to 4 minutes. Set aside.

In another skillet over medium-low, toast the pine nuts, stirring constantly, until lightly browned and fragrant, about 3 to 4 minutes.


Peel and mince the garlic. In a food processor, combine the garlic, pine nuts, arugula, cheese and lemon juice. Pulse until a coarse paste forms. Then, with the processor running, slowly drizzle in the remaining olive oil until well combined. Season with salt.

Arrange the peaches and prosciutto on a plate, wrapping prosciutto around some of the peach wedges, if desired. Drizzle with pesto.

(Recipe from Stacey Printz' "Pestos, Tapenades & Spreads," Chronicle Books, 2009)

Red Curry and more Roys Restaurant

Red Curry & More From Roy's Restaurant
Ingredients
Gremolata 1 bunch parsley, minced 1 cup crispy garlic 1 cup panko (bread crumbs) 1 cup mac nuts, minced zest of 5 limes salt and pepper to taste Fire Rock Polenta 2 tablespoons vegetable oil ½ large onion minced 8 cloves garlic thinly sliced ¼ cup fresh thyme 1 tablespoon fresh sage ¼ cup dry white wine 1 cups chicken stock 1 cup Kona fire rock Pale Ale 1 cup heavy cream 1 cup polenta
Method: saute onion, garlic in vegetable oil, add thyme and sage. De-glaze pan with wine, reduce by half add chicken stock ,Pale Ale, heavy cream and polenta cook for 10 min on low. Season with salt and pepper and herbs Lamb Rack 2 tablespoons vegetable oil Medium saute pan Salt and Pepper to taste
Method: Season with salt and pepper sear until golden brown on each side and place in a 350 oven until desired temperature. (5 min medium rare, 10 min medium, 13 min medium well) Pull from oven and let rest for 5 minuets, crust with gremolata, cut at each bone and serve Red Curry yields 3 quarts ¼ cup sesame oil 1 carrot (small dice) 1 large onion (small dice) 3 celery stalks (small dice) 3 lemongrass stalks (chopped) 3 Kifeir lime leaves 28 oz. Coconut milk 1 qt. Heavy cream 2 tablespoons fish sauce 1 cup green curry 1 bunch cilantro 1 bunch green onion 2 tablespoons minced garlic 2 cup dry white wine 2 tablespoons palm sugar Method: In a large sauce pan heat oil to medium heat, saute carrot, garlic,onion, celery, and lemongrass. Cook until onions are translucent. Add curry and cook for 3 minuets add fish sauce and white wine reduce by half. Add coconut milk, heavy cream, cilantro, green onions and palm sugar. Simmer for 20 minuets. Strain and serve.

Quick white bean stew with Swiss chard and tomatoes


Oct. 28: Joe Bastinanich, a chef, restaurateur, winemaker and marathoner, shows you how to cook up a meal that will help you gain energy and lose weight.

Quick white bean stew with Swiss chard and tomatoes
Joe Bastianich
4 servings/ Total time: 35 minutes

Low in fat but high in protein, beans are one of Bastianich’s favorite ingredients. He uses white beans here, but he also loves making this recipe with chickpeas and flat gigante beans: “The bigger and creamier the beans, the better.”

INGREDIENTS

• 2 pounds Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper
• 1 cup canned tomatoes, chopped
• One 16-ounce can cannellini beans, drained and rinsed
• Salt
DIRECTIONS

1. Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water.

2. In the saucepan, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring to a boil. Add the beans and simmer over moderately high heat for 3 minutes. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes. Season the stew with salt and serve.

TIPS
Wine to serve with this dish: Earthy, cherry-rich Rapazzini Sangiovese

One serving: 274 cal, 16 gm fat, 2.1 gm sat fat, 13 gm carb, 11 gm fiber

Halibut With Demi-Glace


Halibut With Demi-Glace
The Washington Post, October 28, 2009
The Gastronomer
This is very luxurious food. Halibut flesh has a lovely, meaty quality, and when the fish is served with a meat-based sauce, that quality is accentuated.

It calls for a rich, gelatinous sauce such as the Easy Demi-Glace. Commercially available demi-glace is often quite salty; the related recipe is made with no salt, so season accordingly. Here, the homemade demi-glace is flavored with some spices and a splash of red wine.

Serve with boiled fennel, asparagus, boiled turnips or simply good bread.

2 servings

Ingredients:

4 to 6 medium cloves garlic, halved lengthwise
1/3 cup Easy Demi-Glace (see related recipe)
1 whole star anise and/or a 1/4-inch piece of a vanilla bean
Splash white wine (optional)
Flour, for coating the fish
Salt
Freshly ground black pepper
Unsalted butter
2 skinless halibut fillets, about 1/3 to 1/2 pound each
Directions:

Bring a small saucepan of lightly salted water to a boil over high heat. Add the garlic and cook for 10 minutes, then strain.

Bring the Easy Demi-Glace to a boil in a medium saucepan over medium-high heat.

Add the star anise and/or vanilla bean and the boiled garlic (to taste), plus a splash of wine, if using. Cook for about 12 minutes, stirring occasionally, until the liquid has reduced to a sauce with a thick consistency. Keep warm on the lowest setting.

Lightly season the flour with salt and pepper, then use the seasoned flour to lightly coat the fish, shaking off any excess.

Melt a little butter in a medium nonstick skillet over medium-high heat, being careful not to burn the butter. Add the fish and sear on both sides; this should take 6 to 8 minutes total, depending on the thickness of the fillets.

Just before serving, whisk a little butter into the demi-glace sauce. Add salt to taste and adjust the seasoning as needed; mash the garlic, if desired. Discard the star anise and/or vanilla bean.

Divide the fish between individual plates and pour the sauce over or around the fish. Serve immediately.

Recipe Source:

From Gastronomer Andreas Viestad.

Fast Pork Tenderloin Stroganoff From Gordon Ramsay


Fast Pork Tenderloin Stroganoff From Gordon Ramsay
Gordon Ramsay is "Cooking for Friends": Recipe for pork tenderloin stroganoff

Gordon Ramsay suggests serving buttered pasta or steamed rice to accompany this simple stroganoff made with pork tenderloin from his new book, "Cooking for Friends."

———

PORK TENDERLOIN STROGANOFF

Start to finish: 25 minutes

Servings: 4
Ingredients

1 pound pork tenderloin

Salt and ground black pepper, to taste

1 teaspoon sweet smoked paprika, plus an extra pinch

4 tablespoons olive oil, divided

1 yellow onion, finely sliced

2 cloves garlic, finely sliced

7 ounces cremini mushrooms, sliced (about 3 cups)

Splash of brandy

1/2 cup sour cream or heavy cream

Squeeze of lemon juice

Handful of flesh flat-leaf parsley, leaves chopped
Method of Preparation

Trim off any fat or sinew from the pork tenderloin, then thinly slice it. Season with salt, pepper and 1 teaspoon of paprika.

In a large skillet over medium, heat half of the olive oil until hot. Add the onion and saute until soft and translucent, 6 to 8 minutes.

Add the garlic and mushrooms and increase the heat slightly. Fry until the mushrooms are tender, 3 to 4 minutes. Tip the contents of the pan onto a plate and set aside.


Add the remaining oil to the pan and fry the pork over high until golden brown, 1 1/2 to 2 minutes. Return the onions, garlic and mushrooms to the pan. Add a splash of brandy and let it boil, or flambe, until almost all reduced.

Stir in the cream and bring to a gentle simmer. Adjust the seasonings, then add a squeeze of lemon juice. Throw in the chopped parsley and remove the pan from the heat. Serve immediately, sprinkled with a pinch of paprika.

(Recipe from Gordon Ramsay's "Cooking for Friends," William Morrow, 2009)

Brazilian Chicken and Shrimp Soup

Brazilian Chicken and Shrimp Soup

A medley of aromatic spices, chicken and shrimp gives this hearty,
Brazilian-inspired soup a burst of flavor; great as a one-pot meal.

Serves 8
Ingredients
5 chicken thighs, skinned
3 tablespoons fresh lime juice
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion (about 1 small)
1 cup diced green bell pepper (about 1 medium)
1 can (14.5 ounces) diced tomatoes
1/3 cup finely chopped toasted peanuts
1 medium jalapeno pepper, seeded and finely chopped
2 bay leaves
1-1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 cups chicken broth
1-1/2 cups coconut milk
8 ounces raw shrimp (medium size), peeled and de-veined
10 ounces frozen peas
2 tablespoons finely chopped fresh cilantro
4 cups cooked jasmine or basmati rice for serving
Method of Preparation
1. Prepare rice using the long-grain directions on the cooking chart for Cuisinart`s Rice Plus Multi-Cooker. Rice can also be prepared the day before.
2. Place the chicken in a medium mixing bowl and season lightly with salt and pepper. Sprinkle 2 tablespoons of the lime juice and rub chicken with minced garlic. Mix thoroughly and refrigerate for 15 minutes.
3. In the cooking pot of the Cuisinart Rice Plus Multi-Cooker, add the olive oil. Set to Quick Cook and press start. Once the olive oil is hot, after about 3 minutes, add the onions and peppers and sauté for about 4 minutes until soft and fragrant.
4. Stir in the canned tomatoes including juice, peanuts, jalapeno, bay leaves, salt, pepper, broth, and coconut milk. (Note: be sure to stir the coconut milk prior to pouring from can.) Add the chicken and marinade and stir until well combined. Turn the unit off. Close the lid and select the Soup function and set the timer for 5 hours.
5. 15 minutes before the timer is done, rinse the shrimp well and pat dry. Place in a mixing bowl with the remaining lime juice and a pinch each of the salt and pepper. Refrigerate for 5 to 8 minutes; no longer or the acid of the juice will begin to cook the shrimp.
6. Once there are 5 minutes remaining on the timer, open the lid and add the frozen peas and the shrimp with the juices, and close again to finish cooking.
7. Once the timer tone sounds, open the lid. Discard the bay leaves. Take out the whole chicken pieces and place on a cutting board. Remove the meat from the bone, cut into bite size pieces, and return to the pot. Stir in the cilantro to combine. Taste and adjust seasonings as needed.
8. To serve, place some warm cooked rice (approximately 1/3 to 1/2 cup depending on portion size) in the bottom of each soup bowl and ladle the soup on top. If desired, sprinkle with additional chopped cilantro and/or chopped peanuts.

Lamb Meatballs and Collard Dolmades

Lamb Meatballs and Collard Dolmades

1/4 cup medium-grind bulgur

1 pound ground lamb

1 small onion, chopped

2 cloves garlic, minced

1 tablespoon ground cumin

1/4 cup chopped fresh mint

Salt and ground black pepper

2 tablespoons olive oil, more as needed

16 to 20 untorn collard leaves

Lemon wedges, for garnish.
Method of Preparation
1. Soak bulgur in hot water to cover until tender, 15 to 30 minutes. Drain bulgur, then squeeze out as much water as possible. Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper. Shape into 1-inch meatballs, handling mixture as little as possible.

2. Put olive oil in a large skillet (preferably cast iron) over medium-high heat; when hot, add meatballs and cook for 6 to 8 minutes, turning every couple of minutes. Serve immediately or cool and proceed with recipe.

3. Bring a large pot of water to boil and salt it. Trim stem ends of collard leaves and discard. Put half the leaves in the boiling water and cook for 1 to 2 minutes, or until they are just pliable. Use a slotted spoon to remove leaves from water and transfer to a colander; run leaves under cool water; drain and gently squeeze to remove most of the excess water, leaving them just damp enough so they will stick together when rolled. Repeat with other leaves.

4. Cut leaves in half by running a sharp knife along each side of stem, removing stem in process; trim top and bottom, making a large, rectangular-shaped leaf. Lay one leaf down with widest part facing you. Put a meatball in middle of leaf, bring two sides of leaves together and roll like a burrito to seal it. Put each stuffed leaf, seam side down, on a serving plate. Repeat, cooking and stuffing remaining leaves. Serve with lemon wedges.

Yield: 4 main-course or 8 appetizer serving

Lemon and Thyme roasted potatoes with garlic



Lucas Hollweg

Serves 4-6
Ingredients

Olive oil HINT The GArlic Shoppe Garlic Olive oil is wonderful $12.98
1.5kg medium floury potatoes, peeled and cut lengthways into quarters (like fat fingers)
Zest and juice of 1 large lemon
8-10 whole cloves of garlic, unpeeled
5-6 sprigs of thyme

Heat the oven to 180C/350F/Gas Mark 4. Place a roasting tin with a good layer of olive oil in the oven and allow it to get very hot. Drop the potato wedges into a large pot of boiling water, return to the boil and simmer for 8 minutes. Drain and allow to steam dry.

In a bowl, toss the potatoes together with the lemon juice and zest and some seasoning, allowing the edges to get a bit fluffy. Carefully drop the potatoes into the hot oil, toss to coat, then scatter over the garlic cloves and thyme sprigs. Put in the oven and roast for about 1½ hours, turning halfway through, until crisp and golden.

Garlic Spinach

Garlic Spinach

This family favorite is loaded with sweet caramelized garlic.
Ingredients
2 tablespoons extra-virgin olive oil plus 2 teaspoons if needed
1 (6-ounce) jar peeled garlic cloves or 2 heads garlic, cloves peeled
Kosher salt, to taste
2 teaspoons extra-virgin olive oil
3 to 4 pounds cleaned fresh spinach leaves, heavy stems removed
Salt and fresh-ground black pepper, to taste
Method of Preparation

Preheat oven to 375 degrees. Combine 2 tablespoons olive oil, garlic cloves and kosher salt. Spread garlic mixture in a baking pan and roast, stirring occasionally, 15 to 20 minutes until well browned. Set aside.

Heat a large skillet over medium heat and drain oil from roasted garlic cloves into skillet. Add an additional 2 teaspoons oil to pan if it seems very dry. Add spinach and saute 3 to 5 minutes over high heat until spinach leaves wilt. Add reserved roasted garlic cloves and mix well with spinach. Season with salt and pepper. Makes 6 to 8 servings.

Per serving: 68 calories, 65 percent calories from fat, 4 grams protein, 5 grams carbohydrates, 3 grams total fiber, 5 grams total fat, no cholesterol, 97 milligrams sodium.

Tabbouleh -Gordon Ramsey


Tabbouleh

A gorgeous bulgur-wheat salad with fresh herbs, tomatoes and spring onions. This is best mixed when you are about to serve it, as the lemon juice will discolour the herbs with time.

Serves 4-6
Ingredients
75g bulgur wheat
250g ripe plum tomatoes
juice of 1 small lemon, or to taste
3 tbs extra-virgin olive oil
sea salt and black pepper
3 spring onions, trimmed
a bunch of flat-leaf parsley, about 75g
a bunch of mint, about 75g
seeds from ½ small pomegranate, to garnish (optional)
Method of Preparation
Put the bulgur wheat into a bowl, pour on a generous amount of boiling water, then cover the bowl with clingfilm and leave to swell for 10 minutes. Tip the bulgur wheat into a fine sieve and drain very thoroughly, then return to the bowl. Finely dice the tomatoes and add to the bulgur wheat, along with the lemon juice, extra-virgin olive oil and some salt and pepper. Mix well, using a fork, and then leave the bulgur to soak up the juices and soften a little more. Taste and adjust the seasoning.

Meanwhile, finely chop the spring onions and roughly shred the parsley and mint leaves with a sharp knife. When you are ready to serve, fold the herbs through the bulgur wheat and garnish with a scattering of pomegranate seeds if you wish.

Baba ganoush

Serves 4-6
Ingredients
2 large aubergines, about 600-650g
a little oil
juice of ½ lemon, or to taste
1½ tbs tahini (sesame seed paste)
2 tbs natural yoghurt
2 fat garlic cloves, peeled and crushed
1 thyme sprig, leaves picked
sea salt and black pepper

To serve:

extra-virgin olive oil, to drizzle
a few pinches of sumac, or a little chopped flat-leaf parsley, to sprinkle
Method of Preparation
Preheat the oven to 220°C/Gas 7. Prick each aubergine several times with the tip of a sharp knife, then place both on a lightly oiled baking sheet. Roast in the hot oven for 45-60 minutes, turning them over halfway, until the skins are wrinkly and the aubergines feel soft when lightly pressed – they should almost collapse upon themselves.

Leave the aubergines until they are cool enough to handle, then peel away the blackened skins and put the flesh into a colander. Press with the back of a ladle to squeeze out as much liquid as possible, then tip the aubergine flesh onto a board and chop roughly (or blitz in a blender for a smooth texture, if preferred).

Put the chopped aubergine into a bowl and add the lemon juice, tahini, yoghurt, garlic, thyme leaves and seasoning. Mix well, then taste and adjust the seasoning. (Cover and chill if not serving immediately.)

Spoon the baba ganoush into a serving bowl and drizzle a little extra-virgin olive oil over the surface. Sprinkle with a little sumac or chopped parsley to garnish, and serve with warm flatbreads.

Dolmades

Dolmades

If you are cooking the rice from scratch, you'll need about 200g uncooked weight.

Serves 4
Ingredients
230g packet vine leaves in brine
2 tbs olive oil, plus extra to drizzle
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
400g cooked white rice, preferably long-grain
100g pine nuts, toasted
100g sultanas
¼ tsp ground allspice
½ tsp ground cinnamon
a pinch of caster sugar
2 ripe tomatoes, skinned, deseeded and chopped
a small handful of flat-leaf parsley, chopped
a small handful of mint, chopped
sea salt and black pepper
about 300ml vegetable stock
juice of ½ lemon, plus extra to drizzle
extra-virgin olive oil, to drizzle
Method of Preparation
To remove excess salt from the vine leaves, put them into a large bowl and pour on boiling water to cover. Leave to soak for a few minutes, then drain off the liquid. Rinse under cold water and drain again. Heat the oil in a pan and fry the onion and garlic for a few minutes, stirring, until softened. Tip into a bowl and add the cooked rice, pine nuts, sultanas, allspice, cinnamon, sugar, tomatoes, herbs and seasoning.

Now stuff the vine leaves with the rice filling. Lay a vine leaf, shiny side down, on a clean surface. Place a heaped teaspoonful of the filling in the middle of the leaf, nearer to the stem edge. Fold over the stem end to cover the filling, then tuck in both sides of the vine leaf and roll up like a cigar. Repeat with the remaining vine leaves and filling. Drape a clean, wet tea towel in a wide pan to lie flat on the base, with the sides overhanging the edge of the pan. Pack the vine leaves on top in tight, neat layers. Add the stock, lemon juice and a drizzle of oil. Cover the dolmades with a piece of baking parchment, then place a small heatproof plate that just fits inside the pan on top. (This is to prevent the dolmades from unwrapping during cooking.) Cover the pan with a lid and simmer gently for an hour. Remove the plate and then carefully take the dolmades out of the pan by lifting the tea towel. Transfer to a tray and leave to cool. Chill for a few hours, or overnight if preparing ahead. Take the dolmades out of the fridge 10 minutes before serving. Drizzle with lemon juice and a little extra-virgin olive oil to serve.

Courgette, feta and herb fritters

Courgette, feta and herb fritters

Fry the fritters in advance and reheat them in a low oven when ready to serve.

Serves 5-6
Ingredients
3 medium or 2 large courgettes, about 500g
sea salt and black pepper
2 tbs light olive oil, plus extra to fry the fritters
1 large onion, peeled and thinly sliced
3 large eggs
200g feta, diced
a small handful of mint sprigs, leaves chopped
a small handful of dill sprigs, leaves chopped
2 tbs pine nuts
3-4 tbs plain flour

To serve:

lemon wedges
flat-leaf parsley sprigs (optional)
Method of Preparation
Trim the courgettes and coarsely grate them into a sieve set on top of a bowl. Sprinkle over a pinch of salt, mix well and leave to stand for about 10 minutes. (The salt will help to draw out excess moisture.) Squeeze the grated courgettes with your hands to remove some of the juices, then tip into a large bowl. Meanwhile, heat 2 tbs olive oil in a wide frying pan and sauté the onion, with a pinch each of salt and pepper, for 5-6 minutes, until softened. Leave to cool slightly, then add to the courgettes and mix well. Add the eggs, feta, chopped herbs, pine nuts and 3 tbs flour to the courgette mixture. Add a generous grinding of pepper and mix well until evenly combined. (As the feta is salty, you probably won't need to add salt.) If the batter seems too wet, add another 1 tbs flour and mix well. Heat a thin layer of olive oil in a wide frying pan. You will need to fry the fritters in batches: drop several spoonfuls of the batter into the pan, spacing them apart, and fry for 2-3 minutes on each side until golden brown. Transfer to a warm plate lined with kitchen paper and keep warm while you cook the rest – there should be enough for 20-24 small fritters. Serve the courgette fritters warm, with lemon wedges and a parsley garnish, if you like.

Buffalo chicken wings with sour cream and chive dip

Buffalo chicken wings with sour cream and chive dip

Serves 4-5
Ingredients
3-4 tbs plain flour
1 tsp paprika
pinch of cayenne pepper, or to taste
sea salt
10 chicken wings
50g unsalted butter
4 tbs hot sauce (such as Frank's Red-Hot Original Cayenne Pepper Sauce)
¼ tsp black pepper
1 garlic clove, peeled and finely crushed
vegetable or groundnut oil

For the sour cream and chive dip:
Ingredients
150ml soured cream
3-4 tbs mayonnaise
a handful of chives, finely chopped
sea salt and black pepper
1 tsp lemon juice, or to taste

To serve:

lemon wedges
Method of Preparation
In a small bowl, mix the flour, paprika, cayenne pepper and a large pinch of salt. Put the chicken wings into a large bowl. Sprinkle the spiced flour mixture over them and toss until evenly coated, then cover and refrigerate for an hour.

Meanwhile put the butter, hot sauce, pepper, garlic and a pinch of salt into a saucepan over a low heat. Stir together and heat until the butter is melted and the mixture is blended. Set aside to cool.

Meanwhile, for the dip: mix all the ingredients in a small bowl, adding salt, pepper and lemon juice to taste. Cover and chill until you cook the wings.

Heat a 6-7cm depth of oil in a deep-fryer or a heavy-based deep pan to 180ºC. Deep-fry the coated chicken wings in batches for 10-15 minutes, or until they begin to brown and crispen, turning them over halfway. Drain on a tray lined with kitchen paper and keep warm while you fry the rest.

Put the crispy wings in a large bowl, pour over the sauce mixture, and stir until coated. Immediately arrange the buffalo wings on a warm platter or in individual bowls. Serve with lemon wedges and the sour cream and chive dip.

Spinach and feta rolls


Spinach and feta filo rolls

Serves 4–6
Ingredients

1 tbs olive oil
150g spinach leaves, washed and drained
200g feta
1 large egg, beaten
a small bunch of mixed herbs, such as mint, flat-leaf parsley and dill, leaves chopped
sea salt and black pepper
a pinch of sumac (optional)
6 sheets of filo pastry
100g unsalted butter, melted

Method of Preparation
Heat a frying pan and add the oil. When hot, add the spinach and stir until wilted. Tip into a colander and press with the back of a ladle to squeeze out excess moisture, then pat dry with kitchen paper. Chop the spinach finely and place in a bowl. Leave to cool. Preheat the oven to 200°C/Gas 6. Crumble the feta over the spinach and mix in the egg, chopped herbs, seasoning and a pinch of sumac, if using.

Work with 2 filo pastry sheets at a time, keeping the rest covered with a tea towel to prevent them from drying out. Brush a sheet of filo pastry with melted butter, then press the second sheet on top. Brush again with melted butter, then cut through both layers into 4 even rectangles. Spread a tablespoonful of the feta and spinach filling along one short end of a filo rectangle, leaving a 2cm margin on both sides. Roll the pastry over the filling just to enclose it, then tuck in the ends on both sides and continue to roll up the "cigar" to the end. Place on a large, lightly buttered baking sheet and brush with more melted butter. Repeat with the rest of the filo to use up all the filling – you should have enough for 12 rolls. Bake the filo rolls in the oven for 20-30 minutes until golden and crisp. Best served warm from the oven.

Meatballs in tomato sauce


Meatballs in tomato sauce

Serves 4-5
Ingredients
500g good-quality minced beef
1 onion, peeled and very finely chopped
1 garlic clove, peeled and finely chopped
50g white breadcrumbs
25g manchego (or cheddar), grated
2 tbs chopped flat-leaf parsley, plus extra to finish
sea salt and black pepper
1 large egg, lightly beaten
2 tbs olive oil

For the tomato sauce:
Ingredients
2 tbs olive oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
120ml dry white wine
2 x 400g tins chopped tomatoes
100ml water
1-2 tbs caster sugar
sea salt and black pepper
Method of Preparation
To make the meatballs, mix the minced beef, onion, garlic, breadcrumbs, cheese and parsley together in a large bowl until combined. Season well and add the beaten egg to bind, mixing with your hands. Break off a small piece of the mixture, shape into a ball and fry in an oiled pan until cooked, then taste for seasoning. Adjust the seasoning of the uncooked mixture as necessary. With damp hands, shape the mixture into about 16 meatballs, trying not to press them too tightly. Place on a large plate, cover with clingfilm and chill for at least 30 minutes to allow them to firm up.

Meanwhile, make the sauce. Heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden. Increase the heat slightly and pour in the wine. Let it bubble until reduced by half, then stir in the chopped tomatoes, water and sugar. Season with salt and pepper. Simmer for 10-15 minutes, until the tomatoes are soft, then remove the pan from the heat.

To cook the meatballs, heat the olive oil in a large, wide pan. Add the chilled meatballs and fry for 5 minutes, turning frequently, until browned all over. Pour the tomato sauce over them and simmer for a further 10-15 minutes, until the meatballs are cooked through.

Divide the meatballs and tomato sauce among warm bowls and sprinkle with chopped parsley to serve.

Garlic Prawns Gordon Ramsey


Garlic prawns

Serves 4
Ingredients
600g large raw prawns
4 tbs olive oil
5–6 garlic cloves, peeled and thinly sliced
2 dried red chillies, finely chopped
sea salt and black pepper

To serve:

a few flat-leaf parsley leaves, chopped
lemon wedges

Method of Preparation
Either leave the prawns in their shells or, if you prefer, remove the heads, peel and devein, leaving the tails intact. Heat the olive oil in a large frying pan. Add the garlic, dried chillies and a pinch each of salt and pepper. Fry over a medium-low heat for about a minute, until the garlic begins to colour very slightly. Immediately tip the prawns into the pan, increase the heat and fry for about 1½ minutes on each side until bright red and opaque. Arrange the prawns on a warm platter or individual plates, drizzle over the garlic-infused oil from the pan, and sprinkle with a little chopped parsley. Serve immediately, with lemon wedges. Accompany with plenty of crusty bread.

Garlic Basil Shrimp


Garlic basil shrimp
Ellie Krieger, "So Easy"
Makes 4 servings

This recipe wins hands down in the easy, fast, and delicious category. It takes just 6 minutes to cook, you hardly have to chop a thing, and you get a plateful of garlicky shrimp and warm plump tomatoes in a lovely light sauce.

INGREDIENTS

• 2 tablespoons olive oil
• 1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
• 3 garlic cloves, minced
• 1/8 teaspoon crushed red pepper flakes, or more to taste
• 3/4 cup dry white wine
• 1 1/2 cups grape tomatoes, halved
• 1/4 cup finely chopped fresh basil
• Salt and freshly ground black pepper, to taste
• 3 cups cooked orzo pasta, preferably whole wheat
Recipe continues below ↓
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DIRECTIONS

Heat the oil in a large heavy skillet over medium-high heat until ht but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in the tomatoes and basil and season the sauce with salt and pepper.

Return the shrimp to the pan and cook just until heated through. Serve with the orzo.

Serves 4. Serving size: 1 cup shrimp mixture and 3/4 cup orzo

Per serving:
Calories 380
Total fat 10 g
Sat fat 1.5 g
Mono fat 5.5 g
Poly fat 2 g
Protein 35 g
Carb 35 g
Fiber 4 g
Cholesterol 215 mg
Sodium 490 mg

Sunday, November 1, 2009

GRANDMA BETTY'S BRISKET

GRANDMA BETTY'S BRISKET

Serves four to six.

Note: Though this takes awhile to cook, the initial effort will be only a few minutes. From "Get Cooking," by Mollie Katzen.

• 1 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1/4 tsp. garlic powder

• 4 large red or yellow onions, sliced (not too thin)

• 1 (3-lb.) beef brisket

• 2 tbsp. water

Directions

Adjust the oven rack to the center position and preheat oven to 325 degrees.

In a small bowl, combine the salt, pepper and garlic powder. Mix well and set aside.

Scatter half the sliced onions in a Dutch oven. Pat the brisket dry with paper towels, then sprinkle the salt mixture evenly over both sides of the meat. Place the brisket, fat side up, on top of the onions and cover with the remainder of the onions. Add the water.

Cover the pan tightly with foil, then cover it with the lid. (You want to capture all the steam as the meat cooks.) Place the pan in the center of the oven and let the brisket roast, undisturbed, for 3 hours.

Remove the pan from the oven, uncover it (being careful not to get burned by the steam), and pierce the meat with a fork. If the fork goes in easily and the meat is tender, it's done. If it still seems a bit tough, cover the pan again with the foil and the lid, put it back in the oven and check it again every 15 to 20 minutes. Depending on the cut of meat, the total cooking can take as long as 4 hours or more, so be patient.

When you take the finished brisket out of the oven, uncover it and let it sit in the pan for at least 10 minutes before slicing it.

To serve, transfer the brisket to a cutting board and slice it thinly across the grain. Spoon some of the very well-cooked onions and pan juices on top of each serving. Serve with lightly buttered noodles or mashed potatoes.

Recent Taste stories

Thursday, October 29, 2009

Chipotle Margarita



A margarita with a kick

The Chipotle Margarita is about $12 at Timo (17624 Collins Ave., Sunny Isles Beach).

BY AURORA RODRIGUEZ
Foodie favorite Timo has refreshed its bar area, and is asking cocktail lovers to give give it a try. Seeking something different? Try the Chipotle Margarita, a spicy vodka and orange mix with a paprika and garlic rim that's sure to tickle your taste buds.

• Chipotle Margarita: Combine 2 ½ ounces of chipotle vodka (Hangar One preferred), 1 ounce triple sec, 1 ½ ounces sour mix and 1 ounce orange juice in an ice-filled shaker. Shake well. Rim a chilled martini glass with equal parts paprika, onion powder, garlic powder and salt. Strain the cocktail into the glass.

Bob Hart;s Garlic Souffle


Bob Hart's Garlic Soufflé
Posted by: By Bob Hart 29 October, 2009 - 12:28 PM

THERE is a lot of mythology about soufflés. But in truth, they are a dead easy dish to make: a cheese soufflé from Elizabeth David’s incomparable book French Provincial Cooking is one of the very early dishes I mastered, and I am still making it, just as Elizabeth instructs.

These days, however, I prefer to extend the flavours of the soufflé, and loosen the whole presentation, by making a large, loaf-like cheese and garlic soufflé which, frankly, is a ripper. Here’s how it’s done:

Set your oven to 180 C and roast a large head of garlic and a few extra cloves, in their skin. To do this, place them in an ovenproof dish with a lid, drizzle with EV olive oil, add a splash of water, salt and pepper. Cover and bake for around 30 minutes, or until the cloves are softened. Then, squeeze the garlic out as a paste and push it through a food mill, or process it.

Increase your oven temperature to 220 C. Melt 90g butter in a pot and add 5tbs plain flour. Stir to combine, and cook for a few minutes.

Combine 400ml pouring cream with 200ml full cream milk. Bring just to a boil and remove from the heat. Pour it into the flour mixture, stirring vigorously as you do so, cooking the mixture for a few minutes more. Add salt and a few grinds of nutmeg to taste.

Add the garlic pulp to the sauce and mix well. Then, stir in 5 egg yolks, one by one, stirring well. Add 120g finely grated guyere and 70g finely grated parmesan (Reggiano, please) and check seasoning.

Beat six egg whites until they are holding peaks, and add half of them to the cheese sauce to lighten it. Then, fold in the rest.

Butter a large, oval, earthenware baking dish and pour in the mixture which should almost fill it. Sprinkle with a bit more parmesan and bake, high in the oven, for 10 minutes, or until risen, well browned and not to wobbly. Place in the middle of the table and eat, as a first course or an elegant supper, with a green salad.

Wednesday, October 28, 2009

Quick white bean stew with Swiss chard and tomatoes


Joe Bastianich’s healthy white bean stew
The chef and runner shares a simple dish that is packed with protein

Quick white bean stew with Swiss chard and tomatoes
Joe Bastianich
4 servings/ Total time: 35 minutes

Low in fat but high in protein, beans are one of Bastianich’s favorite ingredients. He uses white beans here, but he also loves making this recipe with chickpeas and flat gigante beans: “The bigger and creamier the beans, the better.”

INGREDIENTS

• 2 pounds Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper
• 1 cup canned tomatoes, chopped
• One 16-ounce can cannellini beans, drained and rinsed
• Salt

Method of Preparation
1. Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water.

2. In the saucepan, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring to a boil. Add the beans and simmer over moderately high heat for 3 minutes. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes. Season the stew with salt and serve.

TIPS
Wine to serve with this dish: Earthy, cherry-rich Sangiovese:2007 Canneto Rosso di Montepulciano.

One serving: 274 cal, 16 gm fat, 2.1 gm sat fat, 13 gm carb, 11 gm fiber

Monday, October 26, 2009

Roasted Elephant Garlic Soup with Grilled Eggplant Recipe



Roasted Elephant Garlic Soup with Grilled Eggplant Recipe

TIME/SERVINGS
Makes: 6 servings
By Stu Stein

Elephant garlic is actually closely related to the leek and thought by some to be its wild ancestor. The bulbs are very large and can weigh more than a pound. They have a flavor that is milder than that of regular garlic and develop a rich sweetness when roasted.

INGREDIENTS
For the soup:
4 heads elephant garlic http://GarlicShoppe.com
1/4 cup olive oil
4 leeks (white part only), coarsely chopped
1 medium yellow onion, coarsely chopped
1 russet potato, peeled and coarsely chopped
1/2 cup white wine
8 cups (2 quarts) low-sodium chicken broth, vegetable broth, or water
Kosher salt and white pepper, to taste
For the basil purée:
1 cup basil leaves
Kosher salt, to taste
1/2 cup extra-virgin olive oil
(Makes approximately 1/2 cup)
To serve:
1 Japanese eggplant, thinly sliced and grilled
Method of Preparation
For the soup:
Preheat oven to 350°F.
Cut off the top 1/4 inch of each garlic head. Place garlic heads in a small, shallow baking dish and drizzle oil over them. Bake until golden, about 1 hour. Cool slightly.
Press individual garlic cloves between your thumb and finger to release them. In a large saucepan place the garlic, leeks, onion, potato, and wine. Bring to a boil, reduce to a simmer, and cook until the wine is reduced by half its volume. Add the stock or water, and salt and pepper, and simmer 30 minutes, stirring occasionally. Cool slightly.
Working in batches, purée the mixture in a blender until smooth. If the soup is too thick, thin by adding stock or water. Taste and adjust seasonings.

For the basil purée:
Blanch the basil leaves by placing them in boiling salted water for 15 to 20 seconds and then immediately plunging them into an ice-water bath. Remove leaves from the ice water and pat dry.
Place basil leaves in the bowl of a food processor. Add salt. With the machine running, slowly drizzle in the oil until a smooth purée is formed. You may have to scrape the sides of the bowl several times in order to purée all of the leaves.

To serve:
Ladle the soup into warm bowls. Place grilled eggplant in the center of each bowl and top with basil purée.

Pulled Jerk Chicken Sandwiches Recipe


Pulled Jerk Chicken Sandwiches Recipe

TIME/SERVINGS
Total: Up to 8 hrs 40 mins
Active: 35 mins
Makes: 24 sandwiches (about 8 to 12 servings)
By Ali LaRaia

Jerk chicken normally gets marinaded forever and a day and then grilled up quickly. Here we throw it in the slow cooker so it marinates while it cooks, killing two culinary birds with one stone. Shred the meat and serve it up on rolls for your next game-day bash or just keep the thighs whole for a winner of a chicken dinner.

What to buy: A traditional jerk recipe would use Scotch bonnet chiles, but they can be really hard to find. The more common habanero pepper is a good substitute.

Game plan: You can make the jerk chicken and toast the rolls up to 1 day ahead so all you have to do is warm up and assemble the sandwiches when you’re ready to eat.

This recipe was featured as part of our Tailgating Recipes photo gallery.

INGREDIENTS
For the rub:
1 tablespoon ground cinnamon
2 teaspoons ground allspice
2 teaspoons kosher salt
1 1/2 teaspoons ground nutmeg
For the chicken:
4 pounds bone-in, skin-on chicken thighs
2 tablespoons vegetable oil
For the marinade:
1/2 cup freshly squeezed lemon juice
1/2 cup dark (a.k.a. robust) molasses
1/3 cup distilled white vinegar
1/3 cup freshly squeezed orange juice
1/3 cup soy sauce
10 peppercorns
5 medium garlic cloves, smashed http://GarlicShope.com
3 medium scallions, trimmed and thinly sliced
1 1/2 cups cilantro (about 1 bunch), coarsely chopped
1 tablespoon finely chopped fresh thyme leaves
1 (3-inch) piece fresh ginger, sliced into 1/4-inch coins
1 Scotch bonnet or habanero pepper, sliced into rounds
To serve:
24 (4-inch) deli French rolls or other crusty bread
Method of Preparation
Combine all rub ingredients in a small bowl. Coat chicken all over with rub and set aside. Heat oil in a large frying pan over medium-high heat. When it just begins to smoke, place 1/2 of the chicken in the pan skin side down and fry both sides until well browned, about 10 minutes total (the chicken will not be cooked all the way through). Place in a slow cooker and repeat with remaining chicken.
Place all marinade ingredients in a medium nonreactive bowl and whisk to combine. Pour over chicken, cover, and cook on low, turning chicken pieces every few hours, until meat is falling off the bone, about 5 to 8 hours.
When chicken is ready, remove to a cutting board. Strain sauce through a fine mesh strainer, pour back into the slow cooker, and set to warm.
When chicken is cool enough to handle, shred into bite-sized pieces (discarding skin, fatty pieces, and bones), and place back in the slow cooker with the sauce until ready to serve.
Split deli rolls in half and toast, then place 1/4 cup jerk chicken mixture on each sandwich.

Vegetarin Pelau-Stuffed Peppers Recipe



TIME/SERVINGS
Total: 1 hr 30 mins
Active: 15 mins
Makes: 8 servings
By Amy Wisniewski

Pelau is like a Trinidadian coconut milk–based pilaf. It’s usually made with chicken, but here we go meatless. It’s perfect for stuffing into peppers to throw on the grill, but you can also serve it as a side dish on its own.


INGREDIENTS

3 tablespoons vegetable oil
1/4 cup packed light brown sugar
2 cups medium-dice butternut squash
2 cups thinly sliced scallions (about 12 medium scallions)
3 medium garlic cloves, finely chopped
1 tablespoon kosher salt
1 medium tomato, seeded and cut into small dice
1 teaspoon dried thyme leaves
1/2 teaspoon dried oregano
3 tablespoons tomato paste
1 1/2 cups unsweetened coconut milk
1/2 cup long-grain white rice
1 cup frozen black-eyed peas
4 medium bell peppers (any color), halved lengthwise and seeded
3 tablespoons coarsely chopped fresh cilantro
1/4 cup freshly squeezed lime juice
1 teaspoon lime zest
Method of Preparation
Place 2 tablespoons of the oil in a Dutch oven or a large, heavy-bottomed pot with a tightfitting lid over medium heat. When it shimmers, add sugar and stir until incorporated. Cook, stirring occasionally, until sugar melts and is dark brown, about 5 minutes. Add squash, 1 1/2 cups of the scallions, garlic, and salt; season with freshly ground black pepper; and stir to coat squash. Cook until squash is softened, about 4 minutes.
Add tomato, thyme, oregano, and tomato paste and stir to coat squash. Add coconut milk and stir to incorporate. Reduce heat to medium low, cover, and simmer until slightly thickened, about 10 minutes.
Add rice and black-eyed peas, stir to incorporate, cover, and cook, stirring occasionally, until rice is done and vegetables are tender, about 20 to 30 minutes.
Meanwhile, heat a grill to medium low (about 325°F). Rub outside of peppers with remaining 1 tablespoon vegetable oil and season both inside and out with salt and freshly ground black pepper.
Remove rice mixture from heat and let stand covered about 5 minutes. Stir in remaining scallions, cilantro, lime juice, and lime zest.
Divide mixture evenly among peppers (about 1/2 cup pelau per pepper half). Grill, covered, until peppers are soft and just starting to char, about 30 minutes.