Banana Egg Rolls with Salted Caramel


Banana egg rolls
  1. 8 egg roll wrappers
  2. 4 bananas
  3. 2 tsp cinnamon
  4. oil for frying
Salted caramel sauce
  1. 1/2 cup granulated sugar
  2. 2 tbsp water
  3. 3 fl ounces heavy cream
  4. 1 1/4 tbsp butter
  5. 1/2 tsp kosher salt or sea salt
Instructions
  1. Peel and mash the bananas. Stir in cinnamon. Unwrap the egg roll wrappers and place one on working counter with a corner facing towards you. Scoop 2 tbsp of filling towards the bottom 2/3 of the wrapper. Fold over the sides towards the center. Dip finger in a bowl of water and moisten the top edges of the wrapper. Roll up the egg roll towards the top. Place seam side down on a tray. Repeat with remaining egg rolls.
  2. Freeze egg rolls for 30 minutes or until firmed.
  3. Meanwhile, prepare the salted caramel sauce. Heat sugar and water in a heavy bottomed medium sauce pan over medium-low heat. Let sugar dissolve. Increase the heat and bring to a boil, making sure not to stir the sugar mixture. Boil until the syrup becomes a deep caramel color, about 5 minutes.
  4. Remove the sugar from heat and whisk in the heavy cream. Add the butter and salt and stir until the butter has melted. Transfer the caramel to a bowl or piping bottle and let cool.
  5. Heat frying oil to 350 degrees F.
  6. Carefully drop the egg rolls into the hot oil, frying in batches. Cook until golden brown, about 3 minutes. Remove with a slotted spoon or tongs and transfer to a paper-towel lined tray. Repeat with remaining egg rolls.
  7. Drizzle salted caramel sauce on the egg rolls and serve with extra sauce on the side. Serve with ice cream if desired.
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Taiwanese Style 3 Cup Chicken


Ingredients

1½ lb. boneless, skinless chicken thighs, cut in bite-size pieces
2 Tbsp. baking soda
20 slices ginger
20 cloves garlic, smashed
1/3 cup rice wine
1/3 cup dark soy sauce (regular soy sauce is ok too)
1/3 cup sesame oil
1½Tbsp. kecap manis (sweet soy sauce)
1 tsp. sugar
1 large bunch Thai basil
4 stalks green onions,  cut in 1” lengths

Directions
  1. Mix chicken with baking soda and set aside for 10 minutes.
  2. Rinse chicken well under running water, mix with a little salt and oil & set aside.
  3. Stir rice wine, soy sauce and kecap manis in a bowl and set aside.
  4. In a large skillet, heat sesame oil over medium-high heat.
  5. Stir-fry garlic and ginger until fragrant, about 30 seconds. 
  6. Add chicken and cook until browned on all sides. 
  7. Add remaining ingredients except basil and green onions.
  8. Bring to a boil, reduce heat to medium-low and simmer uncovered for 20 minutes. 
  9. When sauce reduces to ¼ cup & reaches a syrupy consistency, garnish with basil & green onions.
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Thukpa- Nepalese Noodle Soup


Ingredients

75 g noodles
¼ cup red onion, diced
½ small green chili, minced
2 garlic cloves, minced
1 teaspoon ginger, minced
½ cup cabbage, shredded into ½ inch strips
1 medium tomato, diced
1 small carrot, Julienne
½ tbsp. vegetable oil
½ tsp cumin seeds
½ tsp red chili powder
¼ tsp turmeric powder
1 tsp garam masala
3 cups vegetable stock
1 tablespoon chopped cilantro or scallions (optional)

Directions

1. Bring a large lot of water to boil. Cook noodles according to package instructions. Drain the noodles and set aside.

2. While the noodles cook,  heat the oil on medium-high in a medium saucepan. Add cumin seeds and stir. When they start to pop, add onions and cook 1 to 2 minutes until translucent. Reduce the heat to medium-low and add garlic,ginger and green chili paste, stirring 1 minute.

3. Add cabbage, tomato, and carrots to the saucepan with salt to taste, stirring for 1 minute. Add red chili powder,garam masala, and turmeric. Stir for an extra minute. This will cook the spices and allow them to release their flavors.

4. Add vegetable stock to the saucepan and stir. Bring to a boil and then simmer for 10 minutes. To serve, ladle the soup on top of a bowl of noodles and garnish with chopped cilantro or scallion. Enjoy!

Source: Pretty Polymath
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Grilled Salmon in Foil aka Gourmet Salmon


INGREDIENTS

1 large piece of salmon, preferably wild caught
1 lemon, sliced
1 small onion, sliced
Favorite seasoning Rub ( I used Trader Joe's BBQ Rub and Seasonings with Coffee and Garlic...link below)

INSTRUCTIONS
  1. Heat Grill.
  2. Place onion and lemon slices in the center of a rectangle of heavy duty foil wrap.
  3. Rub salmon generously with favorite seasoning rub.
  4. Place salmon on top of onion and lemon slices.
  5. Cover all with additional rectangle of foil and seal up tightly.
  6. Add a second layer of heavy duty foil wrap if preferred.
  7. Place fish on grill for 7 -10 minutes (depending on thickness of fish. Turning once during cook time.
  8. Remove from heat. Carefully cut foil to expose fish. Juices will be extremely hot and the steam can burn so take precautions to prevent a burn.
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Smoked Beef Ribs with Cherry Jalapeno BBQ Sauce


INGREDIENTS

2 racks of beef back ribs
1 cup orange juice
2/3 cup fresh cherries, chopped
1/3 cup fresh pineapple, chopped
1/2 jalapeno, chopped
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 teaspoon soy sauce
1 teaspoon Worcestershire
1 handful cilantro
Salt and pepper, to taste

DIRECTIONS:
  1. To make the BBQ sauce: In a pot over medium heat, add orange juice and remaining ingredients (excluding ribs). Bring to a boil; reduce heat and let simmer for 15 minutes. 
  2. Pour sauce into a blender and blend; return to pot and continue to simmer until it reaches the thick consistency of BBQ sauce, 10-20 minutes. 
  3. To cook the ribs: Preheat Big Green Egg smoker (or equivalent) to 300F. 
  4. Season ribs with salt and pepper. Smoke on the Big Green Egg smoker (or equivalent) at 300F for 4 hours. 
  5. Lather ribs with 1/2 cup of the BBQ sauce; let smoke for another 5-10 minutes. 
  6. Serve immediately with remaining sauce. 
Source: Droolworthy
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Grilled Salmon With Cucumber Date Salad


Ingredients


One 2½-pound center-cut skin-on salmon fillet, cut into 6 equal pieces
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 English (hothouse) seedless cucumbers, peeled and cut into 8 pieces
¾ cup finely sliced fennel, feathery fronds reserved for the garnish
6 dates, pitted and cut in slivers
⅓ cup coarsely chopped walnuts
2 tablespoons minced fresh chives
2 tablespoons fresh lemon juice (½ a large lemon)
6 tablespoons fruity olive oil
Medium-coarse sea salt
Fresh ground black pepper

Instructions

Prepare the salmon:
  1. Prepare a charcoal fire in an outdoor grill (alternatively, cook the salmon indoors on a grill pan); the coals should be medium-hot and the rack should be positioned about 6 inches from the fire. 
  2. Place the salmon fillets on a cutting board, skin-side down. Cut down the center of each fillet lengthwise along the center seam. Cut through the flesh but not the skin. 
  3. Draw the salmon flesh apart at the incision, flattening the fillets, leaving them skin-side down. 
  4. Fold each fillet into a horseshoe shape, bending it back onto itself, so it resembles a boneless salmon steak. 
  5. Brush each piece of fish lightly on both sides with extra-virgin olive oil and sprinkle with kosher salt and pepper.
  6. Grill the salmon just until the flesh firms and grill marks appear, about 2½ minutes on the first side and about 1½ minutes on the second side. 
  7. Rotate each fillet one quarter-turn (90 degrees) and grill just long enough to mark the fillets, completing a cross-hatch pattern, less than 1 minute. 
  8. Turn the fillets over and repeat the grilling and rotating procedure until the other sides show the cross-hatch grill markings. Remove the fish from the grill and reserve. (The salmon can be grilled up to 1 hour in advance of the meal.)
Prepare the salad:
  1. Roll the cucumber pieces up in a clean linen napkin or towel, and then smash them, pressing down hard with the heels of your hands while ensuring the towel doesn't unroll, to release the juices. 
  2. Transfer the crushed cucumbers to a cutting board, and then coarsely chop. Combine the cucumbers, sliced fennel, dates, walnuts, chives and some of the fennel fronds in a salad bowl and mix gently.
  3. Finish cooking the salmon and dress the salad:
  4. Preheat the oven to 350 degrees F. Arrange the salmon fillets in a baking dish, brush each one lightly with extra-virgin olive oil and roast about 3½ minutes for medium-rare.
  5. Meanwhile, dress the cucumber salad with the lemon juice and 4 tablespoons of fruity olive oil. 
  6. Then season with sea salt and pepper. Toss the salad lightly, and then arrange equal portions on each of six plates. Top each portion of salad with a grilled salmon fillet. 
  7. Drizzle a little fruity olive oil on top of each portion, garnish each plate with fennel fronds and serve.
Source: Marilyn's Treats
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Chicken Spring Roll


Ingredients

Spring Roll Wrappers:5
All purpose flour/Maida paste:2 tsp
Oil for frying
For Chicken Masala
Chicken:4-5 Medium Pieces.
Onion:2 medium,chopped
Ginger Garlic paste: 1 1/2 tsp
Turmeric powder:1/2 tsp
Pepper powder: 1 tsp
Chilly powder: 1/3 tsp
Chopped Coriander leaves:few
Salt to taste

Preparation Method

1.Cook chicken along with salt, turmeric powder and half of pepper powder. 
2.Once cool shred the chicken using hand.
3.Heat oil in a pan add chopped ginger followed by chopped garlic and green chilli ,saute for few seconds and add chopped onion and saute till golden brown. 
4.Add all powders and salt and saute until the raw smell disappears.Add shredded chicken and cook until everything is well mixed.Add coriander leaves and stop fire.Keep aside.
5.Make a thick paste with maida and warm water.(To seal the edges of spring roll sheets)
4.Place the wrapper on a dry surface (One corner pointing towards you)and apply maida paste on the four edges.
5. Now place the filling in the corner of wrapper (facing you) and start rolling from that corner and once reaches the center fold from the two sides(now you get a letter box shape) and again roll it and close.
6.Deep fry in oil and serve with some sauce.

Source: Tasty Dining
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Middle Eastern Style Chicken


Ingredients 

Two 8.5-to-8.8-ounce packages 90-second, microwave-ready whole grain brown rice, or 4 cups cooked brown rice 
1 tablespoon canola oil 
8 ounces fresh green beans, trimmed and halved on the diagonal 
1 large white onion, thinly sliced 
1 large red bell pepper, thinly sliced 
Kosher salt 
3/4 cup low-sodium chicken broth 
10 ounces shredded rotisserie chicken breast meat, about 2 cups (from 1 rotisserie chicken) 
3/4 teaspoon  ground cinnamon(I used1/2 tsp.)
1/4 cup fresh flat-leaf parsley leaves 
3 tablespoons toasted pine nuts

Directions: 

Prepare the rice according to package directions. Set aside. 

Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. 

Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt. 

Transfer to a platter, sprinkle with the parsley and pine nuts and serve. 

Source: I Like to Bake and Cook
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Grilled Whole Rainbow Trout



Steps to Making Grilled Trout Successfully:

1. Start with a clean grilling surface. Clean the grate with a scraper and wire brush, commonly sold as one utensil, to remove all dirt and particles.

2. Arrange the coals in the grill as if there were three chambers. Fill the two side chambers well, and leave the middle chamber empty, kind of like a dry river bed.

3. Oil up your fish. Not that it is competing in a body building competition, but you want to do everything you can to keep it from sticking. Brush olive or coconut oil on the surface of the skin. Line the opening with three pats of butter. You can also add lemon juice, parsley, dill, or other herbs and spices to the inside of the fish. It doesn’t matter if you use a whole filleted fish or a split fish with the spine still in,  both will grill in a matter of minutes on each side.

4. Make sure your coals are no longer flaming when you add the fish. Nice, white coals are what you are looking for. They need to be radiating heat, not torching the fish.

5. Here’s my trick: Place the fish in a large grill basket and set the basket on the grill grate. The basket provides an added layer of protection from the fish falling apart and dropping into the coals. If you oiled your fish well, it should flip over easily in the basket using a metal turner or spatula.

6.  Grill it quickly, about 7 minutes in each side. Don’t ever overcook fish. Just don’t.

7. If the skin isn’t crispy enough, toward the end of the cooking time, you can adjust the basket so it is positioned more directly over the flame.  Leave it over the direct heat source for no more than one minute on each side.

I served my grilled trout with a Brazilian style salad and a sweet potato, black bean and nopales salad. Not only was the fish tasty, but the bounty of colors and flavors made the plate look like a work of art.

Source: Corazon en Platillo
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Spud Salad: Caramelized Onion Parsley Potato Salad


Ingredients

6 small red skin potatoes
2 small white onions (or 1 medium onion), sliced into thin half-moons
¼ cup flat-leaf parsley, chopped
1 TB fresh dill, chopped
Salt and pepper to taste
½ TB bacon fat (or olive oil, or butter. Any fat you choose.)

Directions

1.  Chop each potato into quarters so they are roughly the same size.  Add to a pot of salted water and set to boil until the potatoes are fork tender, but not falling apart.

2.  While the potatoes are doing their thing, heat a large saute pan over medium heat with the bacon fat. Add the onions and let them cook to a lovely golden color, about 15 minutes, stirring occasionally. If they start to get crispy, reduce the heat a bit.

3.  Once the onions are done, add the cooked potatoes to the pan to let them loose their liquid and brown a bit, about 10 minutes.  Add the parsley and season to taste with salt and pepper.

Source: The Hungry Buddha
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