Thursday, July 14th, 2011 at
I love Mexican food. Eating it, and preparing it. I took a two-week culinary trip through Mexico Several years ago with other Chefs through the Culinary Instute of America.
I learned a lot that trip, but I really kicked up my skills when the first yacht that I worked on spent the summer docked in a small Mexican village called Barra De Navidad.
Of course when the guest flew in to meet the boat, they wanted an authentic experience. So that meant that I had to bring my A game.
I served this a bunch as appetizers for our guests. Such a light and refreshing thing to eat on a hot day. Simply serve with crackers or tortilla chips and you are good to go. Fresh fish is paramount here…
1 firm white fish fillet, diced
1 jalepeno, diced
1/2 onion, diced
2 plum tomotatoes, diced
1/2 cucumber, peeled, seeded, and diced
1/2 bunch cilantro, chopped
Squeeze the limes over the fish in a bowl. Mix and marinate in the fridge for 30 minutes. Take fish out and drain over the kitchen sink. Place in a bowl with the remaining ingredients. Salt to taste.
Wednesday, July 6th, 2011 at
A friend asked me if I would make my chicken noodle soup. Well, my chicken noodle soup takes several hours to make as it involes a whole chicken slowly being cooked in the broth.
It’s summer here, so the thought of something simmering on the stove for several hours wasn’t thrilling.
So, I came up with this quick version which turned out equally as delicous. I used split chicken breast instead of the whole chicken which worked out great because they cook faster, still some bone to flavor the broth, and my friend doesn’t like dark meat anyways.
I added the kale just for some substance, of course leave out if you don’t like. Also you don’t have to add herbs, but I had some fresh basil in the garden that needed to be used. Italian parsley would also be nice.
Easy Chicken Soup
Serves a bunch
1 small bag of carrots, peeled and sliced
1/2 stock of celery, sliced
1 onion, chopped
3 cups chopped kale
3 split chicken breasts
2 chicken bouillon cubes
s&p to taste
large handfull of wide egg noodles
fresh herbs (Italian parsley or basil)
Add the vegetables to a soup pot. Cover with water and boil for 5 minutes. Add the chicken, bouillon cubes, and more water to cover. Bring to a boil and simmer for 30-45 minutes. Remove the chicken to a plate and let cool a bit. Skim the top of the broth and add a handful or two of the noodles, mixing them in. Turn off the heat and let sit for 20 minutes or so. If adding fresh herbs, then add now. Pull the chicken meat off the bone and place back in the soup. Taste and add s&p if needed.
Friday, June 10th, 2011 at
I was at the farmers market the other day and there was a beautiful bag of fresh lima beans. It’s been ages since i’ve done anything with fresh lima beans, so it was game on!
Fresh Lima beans should be treated diferently than dry lima beans. They are more delicate and have a wonderful texture when cooked right.
I almost never add fresh lima beans to soups or stews, they are much better in quick saute’s and ragouts. Below is the recipe that I came up with.
I know it sounds kind of weird, but it really was good with the smokey flavors of the grilled shrimp and Turkey sausage, and the nice texture from the lima beans.
As always, this is just an idea for you, go ahead and make this your own and have fun with making changes to it.
Grilled Shrimp with Smoked Turkey Succotash
1 pound shrimp
1 Tbsp. olive oil
2 garlic cloves, minced
1 cup shelled lima beans
1/2 onion, chopped
1 cup corn
1 tomato, chopped
1 cup choped turkey kielbasa
1/4 cup fresh basil, chopped
Salt and pepper shrimp, spray with a little cooking oil and grill to perfection. Meanwhil add the rest of the ingredients (except basil) with some salt and pepper in a pot. Cook covered on medium for 15-20 minutes stirring a few times. when lima beans are tender it is finished. Stir in the fresh basil and top with the shrimp.