Maple Bourbon Potatoes with Green Peppercorns, Olives, and Scallions

bourbon-maple-potatoes

Maple Bourbon Glazed BBQ Pork Chops with Maple Bourbon Potatoes with Green Peppercorns, Olives, and Scallions

Ingredients:
4-6 medium sized “new potatoes”, Red Pontiac, Melody, or Russet, cut in bite size pieces
6-8 large pimento-stuffed Manzanilla Olives, sliced in thirds perpendicular to the pit (optional)
4 Scallions, cut in 2-3mm pieces, white separated from the greens
1 Tbsp Green Peppercorns
1/4 cup Bourbon
1/8 cup Maple Syrup
1 tsp Olive Oil
1/2 tsp Cumin
1/2 tsp Smoked Paprika
1/2 tsp Ground Chipotle Pepper
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Light Brown Sugar
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 tsp White Pepper
Salt & Pepper to Taste

Directions:

  • In a small bowl, toss the Cumin, paprika, Chipotle, Garlic powder, Onion powder, Brown Sugar, Salt, and Black & White Pepper. Use a fork to mix well.
  • In a saute pan, on medium heat, add the Potatoes and cook until browned, about 7 minutes–you want a crust on them.
  • Toss in the white portion of the Scallions, Olives, Green Peppercorns, and Spice mixture, and stir while it cooks for 1 minute.
  • Remove the pan from the stove, and pour in the Bourbon. Replace the pan to the heat, mindful that the alcohol may flare up. To avoid injury, keep your body away from the pan, and do not have your face near it.
  • Drizzle in the Maple Syrup and adjust the seasonings. Let cook for 1 more minute, allowing the maple syrup to glaze over everything.
  • Plate, and garnish with the green portion of the Scallions.

Makes about: 4-6 servings

Notes: I cannot emphasize enough the need for caution when adding the Bourbon to the hot pan. The risk of flare up is decreased by removing the pan from the heat. I recommend you have a lid ready, just in case, and of course a working fire extinguisher. In general, if you remove from the heat to add the alcohol, the likelihood of it flaring up is much reduced, verses if you were to just add it while over the flames, the vapors could ignite like flash paper.

The Olives are optional–but I recommend trying it with them because they offer a flavor contrast to the spicy and sweet bbq glaze.

Pork Dumplings – 猪肉饺子 – Zhūròu Jiǎozi

Steamed Pork Dumplings

Ingredients:

50 Dumpling or Wonton Wrappers
1 Nappa Cabbage (if steaming)
Safflower or Vegetable Oil (if frying)

Filling
1 lb ground Pork
2 Tbsp fresh Ginger, minced
3 cloves Garlic, minced
2-3 red Chili Peppers, de-seeded and minced (include white ribs for more heat) or Jalapeño
3 Scallions, the white portion chopped (use the green portion in the sauce)
3 Tbsp Water Chestnuts, minced
1 tsp Sichuan Peppercorns, coarsely ground (optional)
1 tsp Soy Sauce

Dipping Sauce
1/2 cup Soy Sauce
1 tsp-1 Tbsp Hot Chili Oil
1 Tbsp Rice Wine Vinegar
1 Tbsp Honey
1 tsp fresh Ginger, minced
1 tsp Sesame Seeds
Scallion Greens, chopped

Directions:

  • Prepare the Filling – Mix all of the ingredients together in a bowl by hand. Let rest for 1 to 3 hours.
  • Fill the Dumplings – Line a baking sheet or table with parchment paper for Dumplings to sit on before they are steamed. Fill a bowl with cold water. Use a pastry brush or rolled paper towel to coat wrspper edges of a Wraper. Take a bite-size portion of the filling and put it in the center of the wrapper. Fold* the wrapper sealing along the wet edges, set on parchment, and repeat.
  • A. Steam the Dumplings – In preparation, put the steam basket in the pan or pot you are going to use. Add just enough water to be brlow the base of the basket. Remove the basket and line with leaves of Cabbage, not closing off all the holes. Place the dumplings on top of the cabbage, leaving space so they do not touch each other or the sides. Bring the water to a boil. Carefully set the basket in the water and cover. Cook for about 12 minutes. Remove and repeat. You can cover the cooked dumplings to retain moisture before serving. They should ideally be eaten immediately, while additional batches cook.
  • B. Fry the Dumplings – Heat a wok or large frying pan on medium heat. Add a little oil. Carefully add some dumplings, and cook, lightly tossing, until the side touching the pan is a dark golden brown. Remove to a paper towel lined rack to drain excess oil.
  • Prepare the Dipping Sauce – In a small bowl, mix all the liquid ingredients of the Sauce together with a fork or whisk. Adjust the taste to your liking between salty, sweet, hot, and bitter. Stir in the Dry ingredients.
  • Serve with dipping sauce on the side as soon as the Dumplings are done, especially if steaming. If you are serving later, frying is recommended over steaming.

* Folding. There are many ways tonfold dumplings, some requiring practice and skill. Round wrappers are either folded in half and crymped along the folded edge making a slight crescent shale, or the edge bunched up to the center making a tear drop.

If using square shaped or wonton wrappers, the easiest is to fold diagonally, then pull the opposing side corners together and press against the mound of stuffing–think of a person folding their arms. Another way is to pull the corners rogether resembling a hobo sack. As you work with dumplings, play with folds that you find online and feel comfortable with. The key thing is to not tear the wrapper and to make sure the insides are sealed.

Notes: These are a Chinese version known as Jiaozi 餃子 and are either boiled (水餃 water dumpling), steamed (蒸餃 steamed dumpling), or fried (煎餃 dry-fried dumpling or 鍋貼 pan-stick). They are traditionally circular wrappers folded in half and crymped along the edge to make a crescent shape.

When cooking, I do recommend using cooking chopsticks or tongs…this helps with transfering dumplings in and out of the cooking vessels…the fillings are damn hot if you try to use your fingers…so I’m told…

I should note thst dumpling dough is different than wonton dough, though you can use the more readily available wonton wrappers. Wontons are thinner whereas dumoling dough is more like ravioli pasta. The ingredients are different…maybe I will play with dough recipes, but for now, I will stick with store bought wrappers.

Stuffed dumplings are served all around the world with various fillings–perogies, empañadas, samosas, and ravioli are just a few examples that are not East Asian.

You can play with spices and fillings to suit your palate and needs. I’ve seen some with various ground meats and seafood, or all vegetables, with bean pastes, and even fusion hybrids such as stuffed with meatloaf! Often left over fillings make great snacks fried in patties or balls.


The limits are your imagination. I hope to add a few different fillings and dipping sauces as I experiment.

Pumpkin Gnocchi with Sage-Apple Chicken Meatballs in a Spinach Vermouth Sauce

12265847_779290548826_2173721953493967764_oPumpkin Gnocchi with Sage-Apple Chicken Meatballs
in a Spinach Vermouth Sauce

Ingredients:

Pumpkin Gnocchi
2 Russet Potatoes, skinned, cubed
1 cup prepared Pumpkin
1/4 tsp Nutmeg
1/4 tsp Cinnamon
1/8 tsp Black Pepper
1/8 tsp Salt
1 – 2 cups All Purpose Flour
1 Egg

Sage Apple Chicken Meatballs
1 lb Ground Chicken
1/2 cup Sage, finely chopped
1/2 Vidalia Onion, minced
1/2 Granny Smith Onion, skinned & minced
2 cloves Garlic, minced
1 Tbsp Maple Syrup
1/8 tsp Salt
1/8 tsp Black Pepper, coarsely ground
1 Egg
Olive Oil for cooking

Spinach Vermouth Sauce
6 cups Baby Spinach
1/2 Vidalia Onion, Sliced
1/2 Granny Smith Apple, sliced
1/4 cup Vermouth
2 Tbsp Butter
1/4 tsp Crushed Red Pepper
1/8 tsp Oregano
1/8 tsp Salt
1/8 tsp Black Pepper

Shaved Parmesan Cheese

Directions:

  • Prepare the Gnocchi: Bring a pot of salted water to a boil, and boil the potatoes until fork tender.
  • Drain the potatoes and mash in a large bowl.
  • Incorporate the Pumpkin pulp, Spices, & Egg.
  • Start incorporating the Flour into the mixture. You may not use all the flour, or you may need more. What you are looking for is a dough forming that you can handle, and roll. It should be cohesive to itself, but not sticky.
  • Divide the dough into six parts.
  • On a floured surface, start rolling each part into a rope, about 1/2″-1″ thick in diameter.
  • Start cutting into 1/2″-1″ pieces. Think little pillows for the shape. You do not want to saw, you want to come down with your knife.
  • Repeat with the remaining dough. Set to the side.
  • Prepare the Meatballs: Combine all the ingredients in a bowl and mix with your hands.
  • Form into 1 1/2″ balls.
  • Heat the Olive Oil in a skillet on medium heat. Add the balls to the oil, but do not over crowd them.
  • Let the balls cook a minute and then roll them to a raw side. Repeat until all sides are cooked. Let cook an additional minute so that they cook through. Remove to a plate and repeat until all meatballs are completed.
  • Cook the Gnocchi: Bring a pot of salted water to boil.
  • Add all the Gnocchi. They will sink.
  • As the Gnocchi start to float, they are done, and can be ladled out.
  • Prepare the Sauce: Using the skillet that was used to cook the meatballs, deglaze with the Vermouth, and add the Butter.
  • Add the Onions and Apples, and cook till tender.
  • Add the Oregano and Crushed Red Pepper.
  • Toss in the Spinach until it wilts.
  • Salt and Pepper to taste.
  • Add the Gnocchi and Meatballs and toss well.
  • Plate and garnish with shaved Parmesan.

Serves 6.

NOTES: Gnocchi are simple to make for scratch. I’ve seen many recipes that exclude the use of Potatoes, but in my opinion, it is the Potato that makes the Gnocchi.
This dish was inspired by a recipe that I found through a cooking club, but I decided to improve upon it and make it in my own way.

Salmon and Shrimp Phad Thai – กุ้งและปลาแซลมอนแผ่นไทย

905679_779815561696_389662409841940469_oSalmon and Shrimp Phad Thai

Ingredients
1 dozen Shrimp, peeled, de-veined
1 8oz Salmon filet, skinned, de-boned, cubed
1 Leek, sliced in 1/8″ rounds
1 cup Red Cabbage, sliced
1/2 cup Carrot, diced or julienne
1 quarter’s width worth of Rice Pasta or Linguini
2 cloves Garlic, minced
1 Egg, beaten
2 Tbsp Ginger, minced
2 Tbsp Tamarind Paste
2 Tbsp Fish Sauce
1 Tbsp Hoisin Sauce
1 cup Bok Choy, chopped or Bean Sprouts
1/2 cup Peanuts, crushed
1 tsp Cayenne Pepper
1 tsp Cumin
1 tsp Crushed Red Pepper
Juice of 1 Lime
Salt & Pepper to Taste
Cilantro for Garnish
Lime Wedges for Garnish
1-2 Tbsp Olive Oil

Directions

  • If using Linguini: In a large pot bring water to a boil. Add salt for seasoning. Add the Pasta and cook till al dente, drain. Toss in olive oil and set to the side.
  • If using Rice Noodles, soak in lukewarm water for 45 minutes to an hour.
  • In a wok or wide skillet, heat the Olive Oil and add the Leek, Cabbage, and Carrots. Toss until tender.
  • Stir in the Egg.
  • Add the Garlic, Tamarind Paste, Hoisin Sauce, Fish Sauce, and Lime Juice.
  • Add the Salmon, Shrimp, Cayenne Pepper, Cumin, and Crushed Red Pepper. Toss over heat until cooked.
  • Toss in the Pasta, Peanuts, and Bok Choy/Bean Sprouts until all is well coated.
  • Add salt and Pepper to taste.
  • Plate and garnish with Cilantro and a Lime Wedge.

Makes about 4 servings

NOTES: Pad Thai ผัดไทย is a common Thai dish that means “fried Thai style”. It usually consists of rice noodles, a sweet sauce, scallions, a protein, peanuts, and bean sprouts, but can also have scallions, cabbage, and other ingredients. This version is my variation, with a little heat added in the form of Ginger and Cayenne Pepper. I also varied by using Leeks instead of Scallion and offering Bok Choy and Linguini as substitutes for ingredients.

Spiced Lentil Soup

Spiced Lentil Soup

Spiced Lentil Soup

Dedicated to my fellow parishioners at the Episcopal Church of St. Luke in the Fields, Greenwich Village, NYC

IngredientsVegan
7 cups Vegetable Broth
2 cups Red Lentils, dry, rinsed
3 cloves Garlic, minced
2 cups Sweet Yellow Onion, diced
2 cups crushed Tomatoes
1/2 cup flat-leaf Parsley, chopped fine
1 cup Celery, diced
1 Tbsp Olive Oil
1 tsp ground Cumin
1 tsp Zaatar
1/2 tsp Lemon Juice
1/2 tsp ground Marjoram
1/2 tsp ground Coriander Seed
1/2 tsp Cayenne Pepper
1/2 tsp Pepper
1/4 tsp Turmeric
1/4 tsp ground Cinnamon
1/4 tsp Lemon Zest
1/4 tsp Salt

Lemon wedges

Directions:

  • In a gallon size pot on medium heat, combine the Onion, Salt, Pepper, and Olive Oil; cook until the onions softens.
  • Add the Garlic, Lemon Zest, Lemon Juice, and Celery. Continue to saute until the Celery starts to soften.
  • Add all the other spices, and mix well so that the spices get into the oil and juices in the pot.
  • Add the Tomato, Vegetable Broth, and Lentils; bring to a boil, stirring often so that nothing sticks.
  • Reduce to a simmer, add the Parsley, and let cook until the Lentils become tender.
  • Taste, and adjust the seasoning and spices to your preferred tastes.
  • Garnish with a Lemon Wedge. Squirt the juice on the Soup.

Makes about 6 servings

NOTES:Lentil Soup is eaten in various parts of the world. This recipe utilizes spices from Northern Africa, the Middle East, and South Asia. Zaatar a spice blend used in North Africa, especially Egypt and Libya, often added to meats or rubbed in olive oil on flat bread. It is made up of Sumac, Oregano, Sesame Seed, often with other spices.

Lentil soup can be modified to your prefered tastes and needs. You can add chopped spinach or kale, or diced carrots or sweet potatoes. Keep in mind if you add additional starches, you may need to add additional spices. This meal is vegan, however one can add meat like chicken or lamb to it–or even sausage. It is also common to garnish with sour cream or yogurt.

Shrimp and Sausage Jambalaya with Quinoa

Shrimp and Sausage Jambalaya with QuinoaShrimp and Sausage Jambalaya with Quinoa

Ingredients
1 lb jumbo Shrimp, peeled, de-veined
4 cups Chicken Stock
2 cups Quinoa
2 cups Andouille Sausage, sliced
1 Tbsp Butter
1/4 cup Green Bell Peppers, chopped
1/4 cup Red Bell Pepper, chopped
1/2 cup Yellow Onion, chopped
1/2 cup Celery, chopped
3 cloves Garlic, minced
3 Bay Leaf
2 tsp Thyme, fresh, chopped (if dried 1/2 tsp)
2 tsp Oregano, fresh, chopped (if dried 1/2 tsp)
1 Tbsp Cayenne Pepper
1 tsp Paprika
1/2 tsp Salt
1/2 tsp Black Pepper, Ground
Tabasco Sauce to taste

Directions:

  • In a large dutch oven, melt the butter and brown the Andouille Sausage.
  • Add the Bell Pepper, Yellow Onion, and Celery, and saute until it is soft.
  • Add the Garlic and stir for another minute or so.
  • Add all Herbs, Shrimp, and Chicken Stock and bring to a simmer.
  • Add the Quinoa and cook, covered for 25-30 minutes, stirring occasionally.
  • Add Tabasco Sauce to taste–some like it hotter than others.

Makes 4-6 servings

NOTES: Jambalaya is a traditional dish from Louisiana made from rice and akin to Paella. I thought it would be fun to try this dish with Quinoa instead since I’m not a big fan of Rice. I must say I was quite pleased with the result.

You can add Chicken to this recipe, as most Jambalaya recipes do include chicken. It would be cooked at the same time as the Andouille. Some Jambalaya, especially that near New Orleans is known as “Creole” vs. “Cajun”. The only big difference I’ve been able to note, other than mild spice variations, is the use of Tomatoes in the Creole version. I chose to go with the Cajun style, lacking the tomatoes since it is the Cajuns that are my familial cousins.

Haricots Verts à l’Orange – Green Beans with Orange

Haricots Verts à l’Orange

Ingredients:
2 cups Green Beans, stems removed
1 red Peperocini Pepper, de-ribbed, de-seeded, minced
2 cloves Garlic, minced
1 Tbsp Olive Oil
1/4 cup Orange Juice
1 tsp Orange Zest
Salt and Pepper to taste

Directions:

  • Heat the Olive Oil on Medium in a heavy skillet.
  • Add the Garlic and Peppers, and toss for 1 minute.
  • Add the Green Beans and mix well. Toss for about 4 minutes.
  • Add the Orange Juice, and continue to toss until Greenbeans are a bright Green, depending on skillet and heat, about 3-5 minutes.
  • Remove from heat. Toss in Salt and Pepper to taste, and garnish with Orange Zest.

Makes 4 servings.

NOTES: This adds a citrus flavor to the Green Beans that is a little sweeter and hotter than the normal Lemon juice that one often sees with a stovetop Green Bean saute.

Campfire Chicken Pouches

Dedicated to the men formerly of BSA Troops 354 and 747 of the Yellow River District in the Atlanta Area Council.

Campfire Chicken Pouches

Ingredients
2 Chicken Thighs, bone-in, skinless
2 Chicken Breasts, boneless, skinless
1 small Yellow Onion, diced (Vidalia ideally)
1 1/2 dozen Table Mushrooms, quartered
1 yellow Bell Pepper, diced
6 cloves Garlic, slivered
1 Corn on the Cob, cut in half
4 Sprigs of Rosemary
4 Tbsp Butter, divided in sixteen pieces
1/2 tsp Black Pepper, ground
1/2 tsp Cumin, ground
1/2 tsp Coriander Seed, ground
1/4 tsp Fennel Seed, crushed
1/4 tsp dried Oregano, crushed
Salt to taste

Directions:

  • Prepare Coals or Preheat Oven to 350F. If you have the luxury to be camping and cooking over a fire, you’ll want to create an area of charred wood–like a bed of coals. You could also use charcoal in a grill. You should know that on open fires, it is difficult to gauge the temperature–so be vigilant and have tongs ready to move your goods.
  • Cut four pieces of Aluminum Foil AT LEAST 1 foot by 1 1/2 feet. I recommend getting the extra-wide Aluminum Foil and cutting 4 squares.
  • Season the Chicken pieces with Salt and Pepper.
  • On two of the sheets of Aluminum foil, place on each: one Thigh, one Breast, one half of the Corn.
  • Mix the Mushrooms, Peppers, Butter, and Spices together and divide among the two Squares, keeping everything in the center in a mound.
  • Put a Sprig of Rosemary in each.
  • For each pouch, carefully pull two sides together and fold the seam together. Then fold and roll each side remaining. I recommend then placing in a second piece of Aluminum foil and repeating – helps prevent spillage and tares.
  • Roast for about an hour, making sure to heat evenly. If using an oven, place the Pouches on a baking sheet.

Makes 2 pouches (2 servings)

NOTES: So this takes me back to when I was a Boy Scout in troops 354 and 747 in Conyers. We used to make some variation of this on a camping trip–usually with skin-on chicken and a bag of mixed veggies. Sometimes we would add fresh veggies and potatoes, and rarely any herbs or spices outside of Seasoned Salt. This is my version with real Spices, fresh Rosemary, and Mushrooms instead of Potatoes. The vegetables you choose to use are up to you, and limited only by how many they fit inside a pouch. If you use Potatoes, I would suggest adding more salt and pepper.

It is memories of the times like camping that really stand out to me. Looking back, most of my friends from my later troop are very distant now–probably because we’ve moved on geographically, but also because they’re much more conservative than I am–me being gay probably doesn’t help as a result. Regardless, I dedicate this to those folks.

Baked Mahi Mahi with a Bruschetta Topping

Baked Mahi Mahi with a Bruschetta Topping

Ingredients:
4 10-12 oz Fillets Mahi Mahi, skin-on
Salt and Pepper to Taste
2 Tbsp Butter, divided
Olive Oil just a drizzle

Bruschetta Topping
6-8 Plum Tomatoes
2 cloves Garlic, minced
1 yellow Onion, minced
1 Tbsp Capers, minced
1 tsp Balsamic Vinegar
1 Tbsp Olive Oil, divided
2-3 Tbsp fresh Basil, chopped fine
1 Tbsp fresh Flat-Leaf Parsley, chopped fine
Salt & Pepper to taste
Water for Parboiling

Directions:

  • Bring a pot of water to a boil on your stove. There should be enough room for the Tomatoes, but they should not yet be put in the pot.
  • Remove from the heat, and place the tomatoes in the hot water for 1 minute.
  • Using tongs, remove the Tomatoes.
  • Carefully remove the skin with a knife; and then cut in half and remove the seeds and juice.
  • Dice the Tomatoes and set to the side in a large bowl.
  • Add the minced Garlic, Onion, Capers, Balsamic Vinegar, Herbs, 1 Tbsp of Olive Oil, and Salt and Pepper to taste; Stir well, and leave to marinate. Chill.
  • Preheat the Oven to 425°F.
  • Drizzle a little Olive Oil on an aluminum foil lined baking sheet.
  • Place the Mahi Mahi skin-side down, and sprinkle with Salt (liberally) and Pepper.
  • Bake for 20 minutes, or until the fish is flaky.
  • Dab each Fish with 1/2 Tbsp of Butter,  and continue to cook for 5 minutes.
  • Use a spatula and to remove the fish and plate.
  • Taking a large spoon, divide the Bruschetta among the four fillets. I recommend draining as much liquid as you can from each spoonful.

Makes: 4 servings.

NOTES: Mahi Mahi is the Hawaiian name for the Dolphinfish, meaning “very strong”. It is a mild fish, similar to a tuna in texture, though the filet is white and usually sold skin-on. Though I’m using a Hawaiian/Caribbean fish, this dish is more of a fusion dish that I came up with when I read somewhere that tomatoes bring out the flavor of the fish.

You may also choose to try this Grilled.  I recommend if you do that, to keep the high heat, but to wrap the fish in aluminum foil or cook it on a closed grill.  Grilling would also provide some smoky flavors to the fish which are amazing!

Braised Rabbit with Dijon Sauce

Dedicated to Tim Mathis, who loved the Dijon Sauce

Ingredients:
1 Rabbit, cut in 6 pieces
1 Tbsp Herbes de Provence
2 Tbsp Butter, divided
2 Tbsp Olive Oil
4 cloves Garlic, minced
3 Shallots, diced
3 cups Table Mushrooms (small is best)
4 cups Chicken Stock
1 cup Sauvignon Blanc
Salt and Pepper to Taste

Dijon Sauce
1/2 cup Stock from Rabbit
1/4 cup Heavy Cream
2 Tbsp Honey
1/4 Tbsp Dijon Mustard

Directions:

  • Sprinkle the Rabbit pieces with Salt and Pepper on all sides.
  • Melt 1 Tbsp Butter and the Olive Oil in a Dutch Oven on medium heat.
  • Brown all the Rabbit pieces and set to the side. Do not over-crowd the Dutch Oven–you can do it in batches.
  • Carefully add the Wine, Garlic, and Shallots, and scrape the sides of the Dutch Oven with a balloon whisk.
  • Add the Chicken Stock, Herbes de Provence, and remaining Tbsp of Butter.
  • Add the Rabbit pieces and Mushrooms. The liquid should mostly cover the Rabbit, if not add more Chicken Stock, Wine, or Water.
  • Bring to a Boil on Medium-High heat.
  • When Boiling, lower heat and bring to a simmer. Cover for 45-60 minutes.
  • Remove Rabbit pieces, and then strain the liquid. Reserve the Mushrooms, Shallots, and Garlic for the side. Reserve 1/2 cup of the Broth for the Sauce.
  • In the empty Dutch Oven, combine the Reserved Broth, Heavy Cream, Honey, and Dijon Mustard, mixing well with a balloon whisk.
  • On medium heat bring to a boil and let roll for 3-5 minutes.
  • Remove from heat. Take the Rabbit pieces and coat them in the sauce, and then plate.
  • Remaining Sauce can be put in a Gravy Boat or bowl. Serve the Mushrooms and Shallots as a side

Makes 3-4 servings.

NOTES: Rabbit cooked this way is very mild, almost like chicken. You should get the Rabbit cut up by your butcher, though it is not hard to do yourself, but if your butcher sells it, then they can cut it. If you have a squeamish friend who fears the Bunny…the same Dijon sauce can be used on grilled or rotisserie chicken. Most folks, honestly would not know they’re eating rabbit unless you told them…just sayin’.  The broth can be saved and used with Pasta or Rice for a nice Soup as well.  You can also add lemon and bring to a boil and add whisked eggs–amazing.

Roasted Winter Root Soup

Ingredients:
1 med Yellow Onion, diced
4 cloves Garlic, minced
1 Carrot, skinned, chopped
1 Parsnip, skinned, chopped
1 Turnip, skinned, chopped
1 Sweet Potato, skinned, chopped
2 Potatoes, chopped
2 Kielbasa Sausages, sliced in 1 cm thick rounds
6 cups Vegetable Stock/Broth
2 tsp Salt
2 tsp Black Pepper
2 Tbsp Herbes de Provence
2 Tbsp Dill
2 Bay Leaves
2 tsp Paprika
1 tsp Cumin
2 Tbsp Olive Oil

Directions:

  • Preheat the Oven to 400°F.
  • Add all Root Vegetables and Kielbasa to a Dutch Oven, coat with the Olive Oil, Salt, and Pepper.
  • Roast for 10 minutes, stir, and then another 10 minutes.
  • Remove and scrap into a large Soup Pot.
  • Add the Vegetable Stock and heat on high heat until it boils.
  • Add the remaining Herbs and Spices, reduce heat to low heat. Simmer for 20 minutes, or until vegetables are fork tender.

Makes 4 Servings.

NOTES: This is a family recipe from my Slovakian side of the family, originating from Medzev, Slovakia (formerly Metzenseifen).

When chopping the vegetables, think of bite-size/spoon size pieces. You can substitute Mushroom Broth or Chicken Stock for the Vegetable Stock. You can also utilize any other cooked Sausage instead of Kielbasa if you like.

This simple, healthy dish will keep you warm on a blustery winter night.

Garlic-Roasted Asparagus with Chestnuts

Ingredients:
2 bunches of Asparagus, trimmed
12 Chestnuts
4 cloves Garlic, minced
Salt and Pepper to taste
2 Tbsp Olive Oil
Water for boiling

Directions:

  • Trim the Asparagus by removing the lower 1 to 2 inches of hard stem.
  • Cut an X in the side of each Chestnut.
  • Bring the water to a boil in a small pot, and then add the Chestnuts and boil for 7 minutes.
  • Strain, and run under cool water.
  • Preheat the oven to 400°F.
  • Peel the hulls from the Chestnuts. Then coarsely chop the Chestnuts.
  • Place aluminum foil on a baking sheet.
  • Place the Asparagus on the baking sheet, spreading out as best possible to make an even layer.
  • Sprinkle the Chestnuts, Garlic, Salt, and Pepper over the Asparagus.
  • Drizzle with Olive Oil.
  • Bake for 5-7 minutes, depending on the thickness of the stalks.

Makes 4 servings.

NOTES: So this was another whim that had a good payback. The pre-cooked Chestnuts, when chopped and roasted exhibit an outer crispness that gives way to a sweet creamy meat that complements the Asparagus. The Garlic adds a nice bite, but also a contrast to the sweetness of the Chestnuts and Asparagus–not to mention roasted Garlic smells AMAZING.

I also want to comment on boiling vs. roasting the Chestnuts. Boiling allows for a more even cooking, and it is easier to remove the meat from the shells. Whenever making Chestnuts, always make more than needed, in case one is bad, or ends up falling into your mouth. Additionally, if you’re just making Chestnuts for eating, after boiling, and shelling, you can still roast with a little salt. Believe it or not, most street vendors boil their chestnuts before roasting them in their cart…gives them a reliable easy to preserve and serve product.

Pumpkin Seed and Sage Crusted Tilapia with Roasted Garlic

Pumpkin Seed and Sage Crusted Tilapia with Roasted Garlic

Ingredients:
2 heads of Garlic
2 tsp Olive Oil (for roasting)
1 tsp Salt (for roasting)
4 Tilapia fillets
Salt and Pepper to Taste)
1 cup Pumpkin Seeds
1 Tbsp dried Sage
2 Tbsp Olive Oil

Directions:

  • Preheat the Oven to 400°F.
  • Take a 12″ x 12″ square of Aluminum foil and crinkle into a nest or bowl, big enough to support the heard of Garlic.
  • Using a chopping knife, cut off the top of the Garlic head, exposing the tops of the cloves.
  • Place the Head in the nest, and drizzle the Olive Oil over the exposed Garlic cloves.
  • Sprinkle with Salt.
  • Place nest on a baking sheet, and bake for 30 minutes or until the Garlic is tender to the touch. Remove when done and set aside.
  • While the Garlic is roasting, place the Pumpkin Seeds and Sage in a food processor and pulse until mealy, like bread crumbs.
  • Salt and Pepper both sides of the Fillets.
  • Place the Pumpkin Seed crumbs in a bag, and dip the Tilapia filets one at a time, pressing the crumbs onto the fillets.
  • Heat the Olive Oil in a large skillet on medium heat.
  • Fry the Fillets for 3-5 minute on each side, until golden brown.
  • Remove the fish and rest on a cooling rack or paper bag to remove excess Oil.
  • Plate the Fillets.
  • Using the Aluminum foil to hold the Garlic, squeeze the cloves out into a bowl, like a paste.
  • Top the Filets with the Roasted Garlic paste.

Makes 2-4 servings, depending on the size of the fillets.

NOTES: Pumpkin Seeds are an almost forgotten ingredient, but used as a breading they add a healthy nutty crust. I love this dish also because it smells so good while its being prepared–tips hat to roasted Garlic. Though there are a lot of “steps” to the roasting of the Garlic, this is actually a rather simple yet flavorful meal–the best kind.

Mushrooms in a Balsamic Cream Sauce

Mushrooms in a Balsamic Cream Sauce

Ingredients:
1 lb Table Mushrooms, cleaned
4 cloves Garlic, cut in slivers
1 Tbsp Olive Oil
1/4 cup Balsamic Vinegar
1/4 cup Chicken Stock
1/2 cup Heavy Cream
1 tsp Herbes de Provence
Salt and Pepper to Taste

Directions:

  • Add the Mushrooms, Garlic, Olive Oil, and liberal Salt to a medium sized skillet on medium heat.
  • Slowly heat the Mushrooms stirring constantly and flipping every few minutes.
  • After 5 minutes, drizzle in the Balsamic Vinegar. Keep stirring.
  • After 2 minutes, add the remaining ingredients.
  • Cook for an additional 5 minutes, being sure to scrape the sides.

Makes 4 servings.

NOTES:

This is a very simple side dish with tons of flavor. The Heavy Cream and Balsamic Vinegar add an almost caramel quality sauce. I am sure there is some sort French name for this type of sauce, but I have no clue what it is.  If you want, you can half or quarter the mushrooms.

Turkey Cutlets with Roasted Apples and Onions

Ingredients
2 Turkey Breasts, skinless, boneless, butterfly cut
1 Tbsp Olive Oil
1 Yellow Onion, chopped
3 cloves Garlic, miced
2 large Apples (Fuji), medium sliced
2 Tbsp fresh Sage, chopped fine
2 tsp Salt
1 tsp Pepper
1 tsp Allspice
2 tsp Ginger
1 cup Apple Cider

Directions:

  • Preheat the Oven to 350°F.
  • Pour the Olive Oil in a Dutch Oven, and coat the bottom well.
  • Place the Turkey Breasts in a Dutch Oven.
  • Sprinkle with Salt and Pepper.
  • Cover with Sage, Apples, Garlic, and Onions.
  • Pour the Apple Cider over everything.
  • Sprinkle with remaining Spices.
  • Bake for 45 minutes, covered.

Makes 4 servings.

NOTES: This dish could not be simpler or more healthy. The turkey breast marinates in the onions, apples, and cider making it moist and flavorful. This is one of my favorite one-pot dishes for Autumn.

Roasted Mushrooms and Cipollini Onions

Ingredients:
1 1/2 – 2 lbs Table Mushrooms, cleaned
12-15 Cipollini Onions, peeled, and quartered
2 Tbsp Corn Starch
4-6 cloves Garlic, cut in slivers
1 Tbsp Dijon Mustard
1 Tbsp Butter
1 tsp Herbes de Provence
1 1/2 cups Mushroom Broth or Beef Broth
1 tsp Worcestershire Sauce
Salt and Pepper to taste

Directions:

  • Preheat Oven to 350°F.
  • Place the Corn Starch in a quart-size plastic bag with the Mushrooms and shake to coat them.
  • Place all ingredients into a Dutch Oven with a lid.
  • Bake for 30 minutes, stirring mid way

Makes about 4-6 Servings.

NOTES: So I love these…I love mushrooms in general, but roasted is my favorite. And these are very simple and have a nice Autumnal flare to them. They make a great side item maybe with some crusty bread to sop up the broth–Great with roasts or steak too!

Cipollini onions are like mini sweet onions and have a buttery sweet taste to them. If you cannot find them, use a sweet yellow onion diced.

Curried Turkey Stuffed Peppers

Curried Turkey Stuffed Peppers

Ingredients:
1 lb ground Turkey
4 Bell Peppers, large
4 cloves Garlic, minced
2 Shallots, minced
3 Jalapeno Peppers, minced
1-2 Tbsp Ginger, minced
1 Tbsp Chives
1 Tbsp Cumin
2 Tbsp Curry Powder
2 tsp Cayenne Pepper
1 tsp Turmeric Powder
1 tsp ground Coriander Seed
2 tsp Salt
1 cup Chickpeas
1/2 cup Bread Crumbs
1 Egg
Water for Baking
1/4 cup Greek Yogurt for garnish
Paprika for garnish

Directions

  • Preheat the Oven to 375°F
  • Fill a baking dish with water, 1 inch deep. The baking dish should ideally be able to be covered with a lid, and large enough to hold the Peppers.
  • Remove the top of the Peppers and all the inside seeds.
  • Combine all other ingredients in a large bowl and mix well by hand.
  • Divide the stuffing into the Peppers, and place them in the baking dish with the topside up.
  • Bake for 30 minutes.
  • Top with the Yogurt and sprinkle with the Paprika.

Makes 4 Peppers.

NOTES: This is a super simple but flavorful dish. Do not forget the Salt–it is important for bringing out the flavors. My first batch, I left it out and so it was hot but not flavorful–bland even with the Chickpeas. You can also add some seasoning to the Yogurt if you like–it acts as a cooling effect if the Jalapenos prove too spicy. This is an original recipe–inspired by Indian flavors. I hope you enjoy.

Choux de Bruxelles à la Moutarde – Brussels Sprouts in Mustard

Ingredients:
2 cups Brussels Sprouts, halved vertically
2 cloves Garlic, minced
2 Tbsp Butter
2 Tbsp Dijon Mustard
1/4 cup Chicken Stock
Salt and Pepper to taste

Directions:

  • Melt the butter in a skillet on medium heat.
  • Add the Garlic and let it brown about 1-2 minutes.
  • Add the Stock and Mutard, and stir well to combine.
  • Add the Brussels Sprouts, and cook for 5 minutes, or until tender.
  • Sprinkle with Salt and Pepper to taste.

Makes 4-6 servings (depending on how much you love Brussels Sprouts)

NOTES: This is another super easy, super flavorful recipe to share my love of Brussels Sprouts. The creamy Dijon and Butter play off the Sprouts in an amazing comfort-food way. I recommend only Dijon mustard–no American Yellow, and nothing too spicy brown–takes away from the comfort-food nature of the dish.

Shrimp and Lobster Scampi

Shrimp and Lobster Scampi

Ingredients:
6 Rock Lobster Tails, shelled, meat cut in large chunks
1 lb Shrimp, shelled, de-veined
1/2 cup Butter
2-3 Tsp Cayenne Pepper
6-8 cloves Garlic, sliced thin
2/3 cup Vermouth
Juice of 2 Lemons
2 cups Broccoli, cut in bite-size pieces
2 Tbsp Olive Oil
1 Tbsp Salt
2 cups Water (for steaming)

Directions

  • Bring the water to boil and place the Broccoli in a Steamer.
  • Sprinkle liberally with Salt, and drizzle the Olive Oil over them.
  • Close and steam for 3-5 minutes or until the Broccoli begins to turn bright Green. Set to the Side.
  • Pat the Shrimp and Lobster meat dry, and sprinkle the rest of the Salt, as well as the Cayenne Pepper on all sides of the meat.
  • Melt the Butter in a large skillet, and when the bubbles die down, carefully add the Shrimp and Lobster.
  • Cook thoroughly in the Butter on all sides, about 5-7 minutes on high heat, stirring often.
  • Carefully remove the Lobster and Shrimp to a bowl, leaving the Butter in the skillet. If there are small remnants of Lobster, that is ok.
  • Add the Garlic, Vermouth, and Lemon to the Butter. Be careful in case the flame rises.
  • Cook stirring for about 6 minutes, until the sauce begins to thicken.
  • Toss in the Lobster, Shrimp, and Broccoli.
  • Heat for another 3 minutes, tossing well.
  • Serve as is, or over Pasta or Rice.

Makes 4 Servings, 6 if you use over Pasta or Rice.

NOTES: I love this type of buttery, velvety, lemony, goodness of a dish. I would love to know from where in the world it really came from. In America, we tend to say it is an Italian dish, but so much of our Italian dishes are really in the “spirit of Italy”. In England, Scampi is a bar food made from a Prawn that is battered and fried–nothing like the dish we think of. The name Scampi is Italian in origin, though it refers not to the method of cooking, but rather to a lobster-like curved (ref. scampo) crustacean. The American version of Scampi uses Shrimp, though one often can find “Chicken Scampi”, suggesting that in America, we’ve lost the meaning of the word and use it to refer to the method of cooking it in a garlicky, lemony, butter and wine sauce. Nothing new there.

Sesame-Crusted Chicken with an Apricot Ginger Sauce

Sesame-Crusted Chicken with an Apricot Ginger Sauce

Ingredients:
2 skinless, boneless Chicken Breasts, butterfly-cut
1-2 cups All-Purpose Flour (for dredging)
1 Egg, beaten (for dredging)
1 Tbsp Water (for dredging)
1 Tbsp Honey (for dredging)
1 cup Sesame Seeds (for dredging)
Salt and Pepper for seasoning the Chicken
2 Tbsp Olive Oil

Sauce:
1 cup dried Apricots, diced fine
1 Tbsp fresh Ginger, julienne cut
1 cup Peach Schnapps
2 Tbsp Butter
1/2 cup Chicken Broth
1 Tbsp Garlic, minced
1/2 tsp Turmeric
1/2 tsp Nutmeg
1 tsp Salt
Pepper to taste

Directions:

  • Soak the Apricots in the Peach Schnapps for 1/2 an hour.
  • Set up dredging stations: 1 tray with Flour; 1 tray with Egg, Water, and Honey; and one tray for Sesame Seeds. Do not put all the Sesame Seeds in the tray, as you can always add more, but after you’ve dredged, can’t use the left overs.
  • Pat the Chicken breasts dry with a paper towel, and season with Salt and Pepper.
  • Dredge the Chicken in the Flour on both sides; then the Egg mixture on both sides; and finally the Sesame Seeds. Set to the side.
  • Turn the Oven on to 200F, and cover a baking sheet with aluminum foil. Place a cooling rack over the pan. Set to the side.
  • Heat the Olive Oil in a skillet, and brown the Chicken on both sides. Place the Chicken breasts on the cooling rack, and then in the Oven to keep warm.
  • In a Sauce Pan, melt 6 Tbsp of Butter.
  • Add the Garlic and Spices, and let cook for 2 minutes, stirring.
  • Add the Schnapps-soaked Peaches (liquid and all) to the Pot, and stir well. Heat for 5 minutes, stirring constantly.
  • Plate the Chicken and cover in the Apricot Ginger Sauce.

Makes 4 Servings.

NOTES: This is a recipe I came up with to appease Michael–he loves Apricots. I’m not really a big fan, though from time to time I will eat one. It has a sort of Asian feel to it, though I personally see it as more of a Middle-Eastern flavor. Regardless, I hope you enjoy it.

Blackened Chicken with Grilled Fruit

Blackened Chicken with Grilled Fruit

Ingredients:
3 Chicken Breasts, boneless, skinless, butterfly cut
3 Tbsp Butter, melted
1/2 – 1 Tbsp Olive Oil

Blackened Seasoning
2 1/2 tsp Salt
1 tsp Onion Powder
2 tsp Garlic Powder
1/2 tsp Allspice
1/2 tsp Coriander Seed
3/4 Tbsp Paprika
1 tsp Cayenne Pepper
1/2 tsp Crushed Red Pepper
1/2 Tsp Black Pepper ground
1/2 Tsp White Pepper ground
1/2 tsp Thyme dried
1/2 tsp Oregano dried
1/2 tsp Fennel Seeds dried

Grilled Fruit
1 Papaya, skinned, cut in chunks or slices
1 Pineapple, skinned, cut in chunks or slices
1-2 Mangoes, skinned, cut in chunks or slices
1-2 tsp Olive Oil
1 tsp Salt
1 tsp Black Pepper ground
1/2 tsp Cinnamon

Directions:

  • Prepare the Fruit and place on Skewers.
  • Brush with Olive Oil.
  • Sprinkle with Salt, Pepper, and Cinnamon.
  • Place on a hot grill or in the Broiler for 5 minutes per side. Set to the side, or cook while you prepare the Chicken.
  • Put all of the Ingredients of the Blackened Spice Rub in a Mortar and rub with the Pestle to mix well and open up some of the spices and herbs. Place to the side.
  • Begin heating a cast-iron skillet on high with the Olive Oil. You do not need to use all of it, just enough to coat the skillet. You do not want a puddle of oil.
  • Dredge the Chicken in the melted Butter, and then coat with the Spice Rub on all sides.
  • Place in the Skillet, and cook both sides. They will blacken because of the Butter and herbs. Each side should be about 5 minutes. Because the Chicken was butterfly cut, it will cook all the way through.
  • Plate the Chicken and cover with the Grilled Fruit (on or off the skewers, your choice).

Makes 3 Servings.

NOTES: Blackening is a technique of cooking often associated with Cajun cooking. I have read some places that attribute it however to a modern chef named Paul Prudhomme (who specializes in Cajun cooking). Whether an old technique, or a modern one, it extremely flavorful. I recommend playing with the amounts of spices–some like it hot, some don’t like it as hot–but Blackened is intended to be Spicy. If you are wanting to cheat, pick up some Hot Shot instead of the various types of Peppercorns, but do not skimp on the flavors. A lot of folks seem to want to avoid using Butter in the recipe–it is essential for true Blackened food, as the milk solids are part of the Blackening process. If you want a spicy chicken on the grill with the rub, great, but it’s not truly Blackened… just spicy ;-).  

Also, just a note, this Blackened Spice Rub can be used on Fish (it’s original intention), as well as other forms of protein.

Baja Shrimp and Jicama Salad

Baja Shrimp and Jicama Salad

Ingredients
1 lb Shrimp, shelled and de-veined
1 Jicama root, skinned, diced
2 Mangoes, diced
2 Avocados, diced
1 small Yellow Onion, diced
6 cloves Garlic
3 Jalapeño Peppers
1 tsp Olive Oil
1 tsp Paprika
1 tsp Cumin
1 tsp Salt
1 tsp Black Pepper
1 tsp Cayenne Pepper
Juice of 2 Limes
2 Tbsp fresh Cilantro, chopped coarsely

Directions

  • In a skillet, on medium heat, toast the whole cloves of Garlic and whole Jalapeño Peppers. As each side begins to brown, turn them. Do not let them over cook–you are just toasting them. Remove from heat and let cool.
  • Add the Shrimp to the skillet with the remaining Olive Oil. Toss in the Spices and let each side cook until the Shrimp are pink and cooked through. Toss them as you cook them to help coat them in the oil and Spices. Remove and set to the side to cool.
  • When the Garlic and Jalapeño Peppers are cool to touch, mince them (de-seed the Jalapeño to lower the heat). Set to the side.
  • When the Shrimp are cool to touch, chop them into bite-size pieces. Set to the side.
  • In a large bowl, combine all ingredients, and toss well. Adjust the spice level with more Cayenne Pepper if need be.

Makes about 6-8 cups.

NOTES: Jicama is one of my favorite root vegetables. It is sometimes referred to as a Mexican Turnip–but it tastes NOTHING like a Turnip. Jicama originated in Mexico and derives its name from the Nahuatl name xicamatl. If I were to describe the flavor, I’d say it is a cross between a Pear, a Potato, and a Carrot–think of it as a mildly-sweet watery root vegetable. This salad showcases it with sweet Mango, creamy Avocado, and spicy Shrimp.  I also used employed toasting Garlic and Peppers–a common Mexican cooking style that awakens the flavors.  You can use this salad as  a side dish, or as a salsa over grilled fish or chicken.

Jicama is also a great addition to any Crudités platters.

Paella de Quinua – Quinoa Paella with Chicken and Shrimp

Paella de Quinua

Ingredients:
1 lb Shrimp, shelled, de-veined
6 Chicken thighs, skinless, boneless
2 Tbsp Olive Oil
Salt & Pepper (to taste)
1 Yellow Onion, diced
1 Bell Pepper, diced
2 Jalapeños, minced
5 cloves Garlic, cut in slivers
2 Chorizo links, diced
1 Tbsp Paprika
2 tsp Cumin
1/2 tsp Saffron
2 tsp fresh Thyme
1 tsp fresh Rosemary, chopped fine
2 Tbsp Tomato Paste
2 cups Chicken Broth
1 1/2 cups Albariño or other white wine
2 cups Quinoa
1 Tbsp Capers
1/2 cup Cilantro, chopped

Directions

  • In a large skillet or (if you have one) paellera, heat up the Olive Oil on medium heat.
  • Liberally coat the chicken in Salt and Pepper and place into the hot oil. Cook both sides until golden. Remove to a plate and set aside.
  • Add the Onion, Peppers, Garlic, Shrimp, Chorizo, Herbs, Spices, and Tomato Paste to the pan. Stir well and cook till the Shrimp turn bright pink.
  • Add the Wine, Chicken Broth, Quinoa, and Capers. Reduce heat to low. Add the Chicken pieces back to the pan.
  • Cook for 10 minutes or until the Quinoa is finished cooking, adding water if needed. Quinoa forms a translucent outer casing when it is cooked well. Covering will help increase the cooking speed.
  • When the liquid has dissolved and the Quinoa has finished cooking, remove from the heat and toss in the Cilantro and serve.

Makes 4 servings.

NOTES: Paella is a traditional Valencian rice dish often with various types of seafood and or meat. Paprika, Saffron, and Chorizo are common ingredients added to the rice for flavor. Quinoa, is a grain from the Andes in South America. It has a similar consistency to Couscous, and can be used in many dishes in place of rice–though it is not a long grain. I thought it would be fun to try Paella with Quinoa–something I am sure is not a new idea, but not one I have seen that often. I chose Chicken and Shrimp, however you can add Mussels, Clams, Lobster, and/or Pork tenderloin to make it your own.

Pantzaria Salata – Παντζάρια Σαλάτα – Beetroot Salad

Παντζάρια Σαλάτα

Ingredients:
4-6 Fresh Beets (more if they are small)
3 cloves Garlic, minced
3 Tbsp Olive Oil
3 Tbsp Red Wine Vinegar
1 1/2 Tbsp Parsley, fresh and chopped
1/2 Tbsp Mint, fresh and chopped
Salt to taste
Water for boiling

  • Bring a pot of water to a boil. Wash the Beets, removing the stems and any long taproots. Place in the boiling water and cook for 45 minutes to an hour–longer if the Beets are large. Beets are done when they are not only fork-tender, but the outer skin easily rubs off.
  • Remove from the heat, and run under cool water, rubbing off the outer skin. Let cool.
  • Chop the Beets into bite-size pieces. I prefer slicing them and then cutting the slices in half.
  • Toss with all the other ingredients, and place in a bowl in the refrigerator for at least 20 minutes before serving.

Makes 3 servings.

NOTES: This is a traditional Greek recipe for Beets. Some folks will also suggest parboiling the Beet greens and chopping them up and mixing them in the salad, but I am not a fan of that. This recipe is a recipe for folks who don’t normally like Beets–like me. I have never been a big fan of beets, finding them too–I don’t know what the word is…. beety? Anyway, this recipe cuts the flavor of the Beets with the Vinegar, Garlic, and fresh Parsley. I highly recommend you use high-quality Vinegar and Olive Oil for this recipe–not the cheap one on sale–you’ll be much happier. Also, never ever, ever use canned Beets–seriously, do you like your food tasting like salt and tin?

Caribbean Chickpeas

Caribbean Chickpeas

Ingredients
4 cups reconstituted Chickpeas
1/2 cup Black Olives, sliced
2-4 cloves Garlic
1-2 Jalapeño Peppers
4 Green Onions, diced (just the lower 2 inches), reserve the Green part
1 tsp Salt
1 Tbsp Curry Powder
2 tsp Turmeric
2 tsp Cumin
1 tsp Cayenne Pepper
1 tsp ground Coriander Seed
1 tsp Black Pepper
1 Tbsp Olive Oil

Directions

  • Heat a Sauce Pan on medium heat, and add the Olive Oil, Garlic, Scallion, Jalapenos, and Salt. Sweat the mixture for 1 minute, not browning anything.
  • Add the Chickpeas, and mix well. Heat thoroughly, about 2 minutes.
  • Add all remaining ingredients, and mix well. Cook for another 2-3 minutes.
  • While it is cooking, take the reserved Green part of the Green Onion, and dice for garnish.
  • Plate the Chickpeas, and garnish with the fresh Green Onion.

Makes 4 servings.