Sugar Snap Peas and Red Potatoes

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Egyptian Chicken with Sugar Snap Peas and Red Potatoes

Ingredients:
4 medium sized Red Pontiac Potatoes, cut in 2mm slices
2 cups Sugar Snap Peas
2 Tbsp Sour Cream
1 tsp Italian Seasoning
1/2 tsp Crushed Red Pepper
1 tsp Balsamic Vinegar Glaze
1/4 cup Bacon Bits (Real or Soy)
1 Lime
1 tsp Olive Oil
Salt and Pepper

Directions:

  • In a bowl, toss the Potatoes with Italian Seasoning, Crushed Red Pepper, Extra Virgin Olive Oil, Salt, and Pepper.
  • In a saute pan, on medium heat, add the Potatoes and cook until fork tender and browned, about 7 minutes. Toss and stir so they do not stick.
  • Halve the Lime, and squirt the juice over the Potatoes. Invert the peal and leave to cook with the Potatoes for 2 minutes, stirring.
  • Add the Sugar Snap Peas, Balsamic Vinegar Glaze, and Sour Cream, and 2 Tbsp water to the pan. Stir well, so everything is coated, and cook for another 3 minutes.
  • Toss in the Bacon Bits, remove from heat and serve.

Makes about: 4-6 servings

Notes: It is rare that I say this, but I prefer this with the soy-based Bacon Bits rather than real Bacon. One can also use fat-free sour cream and reduce the calories further. Be sure not to add too much salt to the potatoes, as they Bacon Bits will add some when added.

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.

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.

Ginger Citrus Glazed Salmon

Ginger Citrus Glazed Salmon and Roast Broccoli

Ingredients:
2 Salmon Filets (6-8 oz each)
Juice of 2 Oranges (medium size)
Juice of 1 Lemon
Juice of 1 Lime
2 Tbsp Butter
1 Tbsp Ginger, minced
1 Tbsp Garlic, minced
1 tsp Crushed Red Pepper
1 Tbsp Honey
Salt and Pepper to taste

Directions:

  • Preheat Oven to 400°F.
  • Combine the Juice, Butter, Ginger, Garlic, Crushed Red Pepper, and Honey in a Sauce Pot on medium heat. Reduce in half.
  • Place the Salmon filets on a greased baking sheet, and sprinkle with Salt and Pepper to taste. Bake for 7 minutes.
  • Remove from oven and cover with Glaze.
  • Return to the Oven and cook for an additional 7 minutes, or until desired done-ness.

Makes: 2 Servings.

Notes: This is a simple and flavorful way to do Salmon. You can even toss it up by adding some mango or Pineapple juice to the mix.

Creamy Red Coleslaw

Dedicated to The Rev. Tommy S., my Southern brother in Christ and friend in Dorothy, in honor of his recent move.

Creamy Red Coleslaw

Ingredients:
1 head Red Cabbage (about 4 cups shredded, shredded finely
1 large Carrot, shredded
1/4 Yellow Onion, grated
1 1/4 cup Mayonnaise
1 Tbsp Dijon Mustard
Juice of 1 Lemon
Juice of 1 Lime
1/4 cup White Wine Vinegar
2 Tbsp Sugar (more or less to taste)
1 tsp fresh Ginger, grated
1/4 cup Raisins
2 Tbsp Sesame Seeds
1 tsp Herbes de Provence
1 tsp fresh Chives
1 tsp Steak Spice Rub
Salt and Black Pepper to Taste

Directions:

  • In a large bowl, combine the Cabbage, Carrots, Ginger, Onion, and Raisins. Toss together.
  • In a gallon-size zipping baggy, combine the Mayonnaise, Dijon Mustard, Chives, Herbes de Provence, Steak Spice Rub, Salt and Pepper, Sugar, Juices, and Vinegar. Seal and mix well.
  • Pour over the top of the Cabbage Mix, and sprinkle with the Sesame Seeds.
  • Fold the mixture together until everything is coated.

NOTES: This is a tangy flavorful Cole Slaw that is very creamy. If you do not have Herbes de Provence, then you can substitute with Parsley, Basil, and a little Oregano and Thyme… just make sure the total amount is similar. This can be saved, sealed, for a week, and will become more flavorful as you go.

Variations:
S›Ƨ – Substitute Splenda® for the Sugar.

Black Bean & Pineapple Salsa

Black bean & Pineapple Salsa

Ingredients:
3 cups Black Beans, drained
1 Pineapple, skinned, diced
1 medium White Onion, diced fine
6 cloves Garlic, minced
3 Jalapeños, minced
1 tsp Salt
1 tsp Cumin
1 tsp Black Pepper
1/8 cup Lime Juice
1/8 cup Pineapple Juice
1 cup Cilantro, chopped fine
1 cup Mint, chopped fine

Directions:

  • Combine all ingredients, in order listed, and mix well.

Mango & Tomatillo Salsa

Mango & Tomatillo Salsa

Ingredients:
10-12 Tomatillos, diced
2-3 Mangoes, diced
1 medium White Onion, diced fine
6 cloves Garlic, minced
3 Jalapeños, minced
1 tsp Salt
1 tsp Cumin
1 tsp Black Pepper
1/4 cup Lime Juice
1 cup Cilantro, chopped fine

Directions:

  • Combine all ingredients, in order listed, and mix well.

Key Lime Pie

Persian “Key” Lime Pie

Ingredients:
2 1/2 cups Sweetened Condensed Milk
4 Egg Yolks, beaten
1 cup Lime Juice
1 Graham Cracker Pie Crust

Directions:

  • Combine the Sweetened Condensed Milk with the Egg Yolks in a large bowl, mixing well.
  • Slowly incorporate the Lime Juice, and mix well.
  • Pour into the Pie Crust.
  • Refrigerate for 1 hour

NOTES: This is a super easy no-bake pie that is sure to please everyone!

Most limes one finds in the grocery store are Persian limes. To make REAL Key Lime Pie, use Key Lime Juice. Key Limes are specifically from the Florida Keys and are smaller and more tart. Authentic Key Lime Pie recipes are non-bake. The condensed milk was used because of poor refrigeration options. Some folks will add a meringue to the pie, but as I hate most meringue toppings, I refuse.

The use of the highly acidic lime juice with the Condensed Milk and Egg Yolks “cooks” the pie, so no additional baking is needed.  Some folks also add some Green Dye to the pie to make it Green–but something just does not sit right with me dying a pie.

Cancun Ceviche

Cancun Ceviche on a Bed of Mescaline Greens

Ingredients:
1/2 lb Shrimp
1/2 lb Sea Scallops. diced
1/2 lb Lump Crab Meat
1 cup Mango, diced
1 cup Avocado, diced
1 medium Red Onion, thinly sliced
2 Jalapeños, minced
2 cloves Garlic, minced
1 tsp fresh Ginger, minced
2 tsp Salt
1 tsp Black Pepper
1/4 cup Cilantro, chopped
1/4 cup Mint, chopped
1 cup Lime Juice
1/2 cup Lemon Juice

Directions:

  • Steam the Shrimp in shell.
  • Peel and de-vein the Shrimp, and dice.
  • In a large bowl, combine all ingredients and mix well.
  • Cover with Cellophane and refrigerated for 3-6 hours, stirring occasionally.

NOTES: Ceviche is thought to originate in Peru, however almost every Latin-American country has their own variation on the dish. You can even vary what seafood or fish you wish to use. I suggest when using shell fish, to steam it first. The citric acid from the Lime and Lemon Juices react with the protein “cooking” the fish, but with shellfish I always use extra precaution–think you don’t usually see raw lobster or shrimp in sushi.

Salsa Cruda – Pico de Gallo

Pico de Gallo
Ingredients:Vegan
3-4 medium sized Tomatoes (I prefer Roma or Plum), diced finely
2 Jalapeño Peppers, de-seeded, de-ribed, minced
1 Serrano Pepper, de-seeded, de-ribed, minced
1 medium White Onion, diced finely
2 cloves minced Garlic
1/2 tsp fresh Oregano, de-stemmed
1/4 tsp Cumin powder
1/2 cup fresh Cilantro, chopped fine
juice of 1 Lime
Salt and Pepper to taste

Directions:

  • Combine all Ingredients and mix well.
  • Let chill for at 1/2 an hour before serving.

NOTES: Salsa Cruda, Pico de Gallo, Salsa Mexicana, Salsa Fresca, and Salsa Picada all refer to the same uncooked sauce consisting of Tomatoes, Onions, and Jalapenos. Pico de Gallo means “beak of the rooster” and probably refers to the bit size kernels of rooster feed, although some same it references the time of the day to make the sauce, while other people say it references the shape of a rooster’s beak. Finally, some think that Pico de Gallo references a certain cocky machismo needed to eat hot sauces. The world may never know why it is called what it is.


Suggested Uses:

Serve with tortilla chips, use as a marinade, or use as a topping on grilled foods.

Mexican Corn Salad

Ingredients:Vegan
3 large ears of Corn
1 red Bell Pepper, diced
2 Jalapeño Peppers, diced
1 small White Onion, diced
2 cloves Garlic, minced
2 Haas Avocados, diced
1 tsp Salt
1 tsp Pepper
1 tsp Cumin
1/2 cup Cilantro, finely chopped
Juice of 1 Lime

Directions:

  • In a large pot, bring water to boil.
  • Boil the corn for 5-10 minutes, remove from the water, let cool.
  • Using a serrated knife, remove the kernels from the cob into a bowl.
  • Combine all other ingredients and mix well.

NOTES: If you are not serving soon, hold off on adding the avocado until the very last minute, as it will go brown quickly–Citric Acid does not stop the browning like it does with Apples and Pears.

Mango Chicken

Ingredients:

2 skinless, boneless Chicken Breasts, butterfly cut
1 Tbsp Paprika
1 tsp chopped Parsley
1 cup Bread Crumbs
1/2 tsp Black Pepper
1/2 tsp Cayenne Pepper
1/2 tsp Corn Starch
1 tsp Salt
1 medium size Yellow Onion, diced
2 cloves Garlic, minced
2 Jalapeño Peppers, minced
2 Mangoes, skinned and cubed
1 cup chopped Cilantro
juice of 1 Lime

Directions:

  • In a large freezer bag, combine Paprika, Parsley, Bread Crumbs, Black Pepper, Corn Starch, and Salt. Mix the powder mix thoroughly. Add each chicken piece, seal the bag, and shake so that it coats the chicken.
  • In a large skillet, coat with Olive Oil and saute the coated chicken pieces about 5 minutes a side on medium heat. Remove and place on paper towel to absorb oil.
  • In the same skillet, combine Onions, Garlic, and Jalapeño Peppers, and Mangoes, sauteing about 5 minutes. If the mangoes are not real ripe, you can cook longer and add a tsp of Honey.
  • Squeeze the Lime Juice over the mix, and add the Cilantro. Toss the mixture, and remove from heat.
  • Plate the chicken pieces and cover with Mango mixture.

Guacamole

Ingredients:Vegetarian
5-6 ripe Haas Avocados, skinned, pitted, and cubed
2 cloves Garlic, minced
1/2 cup Yellow Onion, diced
2 large Jalapeño Peppers, seeded, diced
1/2 cup Sour Cream
1 cup Tomato, diced
1 tsp Salt
2 tsp Cumin
2 Tbsp Lime Juice
2 Tbsp Cilantro, chopped

Directions,

  • In a large bowl, mash the Avocados.
  • Add the Garlic, Onion, and Jalapeños.
  • Now add the Sour Cream, and Tomatoes, and mix until no Sour Cream can be seen.
  • Add the remaining ingredients and mix well.
  • Garnish with fresh Cilantro and Lime Wedges

NOTES: Guacamole comes from the Nahuatl word āhuacamolli meaning “avocado sauce”…well sort of. The Nahuatl word for Avocado (āhuacatl) means “testicle” because of its shape. Traditionally, Guacamole would not have Sour Cream, and would made in a Mortar and Pestle device known as a Molcajete and Tejolote which is more course than a Mortar and Pestle.  I prefer the use of Haas Avocados because they are sweeter and do not as vein-ridden.

Guacamole