Friday, December 15, 2017

Avocado and Pineapple Salad




Avocado and Pineapple Salad

Ingredients:                                                                             

      •        1/8 cup olive oil
        1/8 c cider vinegar
        1/8 c. fresh orange juice
        1/8 c. sugar
        1/8 c. salt and pepper
        2 c. iceberg lettuce, shredded
        ½ c. fresh pineapple, cubes
        ½ c. sweet red onions, thinly sliced
        1 avocado, sliced ¼ inch thick
        2 fresh lime wedges
Procedure:
1.      Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Season with salt and pepper.
2.      Lightly toss together the lettuce, pineapple, and red onions. Dress with oil and vinegar mixture. Adjust the amount used to taste.
3.      Garnish individual salads several avocado slices, seasoned with salt and pepper and a squeeze of lime juice. Serve with lime wedges.

Wednesday, December 13, 2017

Shrimp Tacos with Green Chili Sauce




Shrimp Tacos with Green Chili Sauce

Ingredients:                                                                             2 servings

For the green chile sauce
·         8 oz. tomatillos, husked
·         1 T. shallots, chopped
·         1 garlic, chopped
·         ½ c. Poblano or Anaheim chiles, roasted, peeled, chopped
·         ½ T. lime juice
·         AN water
·         TT. salt
·         1/8 c. vegetable oil


For the Tacos
·         4 corn tortillas
·         ½ c. onion, dice
·         ¼ c. green bell pepper, julienned
·         ¼ c. red bell pepper, julienned
·         1 garlic, minced
·         1 serrano chile, finely dice
·         8 shrimp, peeled cleaned
·         1 c. iceberg lettuce, shredded


Procedure:
1.      Blanch half of the tomatillos for 1 minute. Cool quickly.
2.      Puree with remaining sauce ingredients in a blender. Add water if needed. Season to taste.
3.      Heat oil to 375 F. and fry the tortillas. While still pliable, fold one half over the other, 2 inches opening.
4.      Drain on paper towels. Keep warm.
5.      Reheat the oil, add the onion peppers, garlic, and chile. Cook until limp but not soft.
6.      Add the shrimp. Cook until firm.
7.      Place the mixture in the tortillas.
8.      Top with warm sauce and fill with lettuce.

Wednesday, September 14, 2016

Hummus



Ingredients: 4 servings
  • 2 c. garbanzos 
  • 1/3 c tahini 
  • ½ c. lemon juice 
  • 2 garlic, crushed 
  • TT salt 
  • For serving 
  • 1 T olive oil 
  • 1 t. parsley chopped 
  • Sprinkle cayenne pepper or paprika 
Procedure:
  1. Combine garbanzos, tahini (reserve 1 T), lemon juice and garlic in a food processor. Process until thick and smooth. Adjust flavor with lemon and salt. Adjust consistency with water. 
  2. Serve in a shallow dish, garnish with olive oil, parsley, cayenne pepper or paprika. 


Chef Critique

Monday, September 5, 2016

Lentil and Swiss Chard Soup



Ingredients: 4 servings
  • 1 c. brown lentils 
  • 4 c. cool water 
  • ¼ c. olive oil 
  • ½ c. onion, dice 
  • 2 garlic, minced 
  • 4 c. Swiss chard leaves 
  • ¼ c. cilantro leaves, coarsely chopped 
  • 3 T. lemon juice 
  • TT salt and pepper 

Procedure:
  1. Wash the lentils well remove stones and discolored. Drain. 
  2. Cover with cold water and bring to boil, then simmer for 1 hour, or until soft. 
  3. Heat the oil, sauté onion, stir in the garlic and cook for a few seconds longer. 
  4. Add the shredded Swiss chard and fry, stirring often, until wilted. 
  5. When the lentils are soft, add the onion and Swiss chard mixture. Add the remaining ingredients. Season to taste with salt and pepper. Cover and simmer gently for a further 15–20 minutes. 
  6. Serve the soup in deep plates, with lemon wedges for squeezing into the soup according to individual taste. 
  7. Serve with lemon wedges and Khoubz or other bread.


Chef critiques

Thursday, September 1, 2016

Avocado and Pineapple Salad



Ingredients: 2 servings
  • 1/8 cup olive oil 
  • 1/8 c cider vinegar 
  • 1/8 c. fresh orange juice 
  • 1/8 c. sugar 
  • 1/8 c. salt and pepper 
  • 2 c. iceberg lettuce, shredded 
  • ½ c. fresh pineapple, cubes 
  •  ½ c. sweet red onions, thinly sliced 
  • 1 avocado, sliced ¼ inch thick 
  • 2 fresh lime wedges 

Procedure:
  1. Combine olive oil, vinegar, orange juice, and sugar in a blender until smooth. Season with salt and pepper. 
  2. Lightly toss together the lettuce, pineapple, and red onions. Dress with oil and vinegar mixture. Adjust the amount used to taste. 
  3. Garnish individual salads several avocado slices, seasoned with salt and pepper and a squeeze of lime juice. Serve with lime wedges. 

Chef critiques