Chef's Joy - Part 9

Mexican Flan

Posted on May 6, 2011 by CJ

Flan

The contrasting textures and flavors of this creamy dessert with its caramelized topping make it a crowd favorite. My friends fight for the last piece, so be careful not to get hurt!

Prepare 15 minutes plus 24 hours of chilling
Cook 1 1/2 – 1 3/4 hours
Serves 4-6

butter, for greasing
1 cup plus 2 tbsp superfine sugar
4 tbsp water
a few drops lemon juice
scant 2 1/2 cups milk
1 vanilla bean
2 large eggs
2 large egg yolks

To decorate

sugared fruit
fresh mint sprigs

1. Preheat the oven to 325 F/160 C. Lightly grease the side of a 5 cup soufflé dish.
2. To make the caramel, place generous 3/8 cup of the sugar with the water in a pan over medium heat. cook stirring, until the sugar dissolves, then boil until golden brown. Remove from the heat and add the lemon juice. Pour into the dish and swirl around. Set aside.
3. Pour the milk into a pan. Slit the vanilla bean lengthwise and add it to the milk. Bring to a boil, remove the pan from the heat and stir in the remaining sugar, stirring until it dissolves. Set aside.
4. Beat the eggs and yolks together in a bowl. Pour the milk mixture over them, whisking. Remove the vanilla bean. Strain the egg mixture into a bowl, then transfer to the soufflé dish.
5. Place the dish in a roasting pan with boiling water to come two-thirds up the side. Bake in the preheated oven for 75-90 minutes, or until a knife inserted in the center comes out clean. Let cool completely Cover with plastic wrap and let chill for at least 24 hours.
6. Run a knife around the edge. Place an upturned serving plate on top of the soufflé dish, then invert the plate and dish, giving a sharp shake. Lift off the dish and serve, decorated with sugared fruit and mint sprigs.

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Banana and Chocolate Empanadas

Posted on May 6, 2011 by CJ

Banana and Chocolate Empanadas

These pastries are the hit of any party. Even non banana lovers come up to me asking for more. The chocolate, lemon juice, and banana blend to a scrumptious mess of heavenly goo. Using phyllo pastry makes these empanadas light and crisp on the outside. Warn people that the filling is very hot!

Prepare 5 minutes
Cook 15 minutes
Serves 4-6

about 8 sheets of phyllo pastry, cut in half lengthwise
melted butter or vegetable oil for brushing
2 ripe sweet bananas
1-2 tsp superfine sugar
juice of 1/4 lemon
6-7 oz/175-200 g semisweet chocolate broken into small pieces
confectioners’ sugar for dusting
ground cinnamon for dusting

1. Preheat the oven to 375 F/190 C. Working one at a time, lay a long rectangular sheet of phyllo pastry out in front of you and brush it with butter.
2. Peel and dice the bananas and place in a bowl. Add the sugar and lemon juice and stir well to combine. Stir in the chocolate.
3. Place a couple of teaspoons of the banana and chocolate mixture in one comer of the pastry then fold over into a triangle shape to enclose the filling. Continue to fold in a triangular shape, until the phyllo pastry is completely wrapped around the filling.
4. Dust the packages with confectioners’ sugar and dynamos. Place on a baking sheet and continue the process with the remaining phyllo pastry and filling.
5. Bake in the oven for 15 minutes or until the pastries are golden. Remove from the oven and serve hot. Warn people that the filling is very hot.

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Chili Shrimp Tacos

Posted on May 5, 2011 by CJ

Chili Shrimp Tacos

This is a gourmet, not to say healthy, take on a trusty favorite. This recipe is ideal for an informal dinner party. Out of time, no problem, you can use cooked shrimp and just heat through gently in the sauce for an everyday option.

Prepare 20 minutes
Cook 35 minutes
Serves 4

1 lb 5 oz/600 g raw shrimp, shelled and deveined
2 tbsp chopped fresh flat-leaf parsley
12 taco shells
1 scallion chopped to garnish

Taco Sauce
1 1b/4S0 g ripe tomatoes
1 tbsp olive oil
1 onion, very finely chopped
1 green bell pepper, seeded and diced
1-2 fresh hot green chilies such as jalapeno seeded and very finely chopped
3 garlic cloves crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp brown sugar
juice of 1/2 lemon
salt and pepper
sour cream
salsa of your choice

1. Place the tomatoes in a heatproof bowl and pour over enough boiling water to cover. Let stand for 1-2 minutes, then remove the tomatoes with a slotted spoon, peel off the skins, and refresh in cold water. Dice the flesh.
2. To make the sauce heat the oil in a deep skillet over medium heat. Add the onion and cook for 5 minutes, or until softened. Add the bell pepper and chilies and cook for 5 minutes. Add the garlic, cumin, coriander. and sugar and cook the sauce for an additional 2 minutes, stirring. Add the tomatoes. lemon juice and salt and pepper to taste. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
3. Preheat the oven to 350 F/ 180 C. Stir the shrimp and parsley into the sauce cover and cook gently for 5-8 minutes, or until the shrimp are pink and tender.
4. Meanwhile, place the taco shells open. side down on a baking sheet. Warm in the preheated oven for 2-3 minutes.
5. Spoon the shrimp mixture into the taco shells top with a spoonful of sour cream and garnish with the chopped scallion. Serve with some salsa.

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Chicken Fajitas

Posted on May 5, 2011 by CJ

Chicken Fajitas

Marinating the meat prior to quick cooking is the secret to getting a great flavor in these. It may take a little forward planning but very little extra effort will be well worth the wait time.

Prepare 15 minutes, plus 2 hours marinating
Cook 12-15 minutes
Serves 4

Marinade

3 tbsp olive oil
3 tbsp maple syrup or honey
1 tbsp red wine vinegar
2 garlic cloves crushed
2 tsp dried oregano
1-2 tsp dried red bell pepper flakes
salt and pepper
4 skinless boneless chicken breasts
2 red bell peppers, seeded and cut into l-inch/2.5-cm strips
8 flour tortillas warmed

1. To make the marinade place the oil maple syrup, vinegar, garlic, oregano, red bell pepper flakes, and salt and pepper to taste in a large, shallow dish or bowl and mix together.
2. Slice the chicken across the grain slices 1 inches cm thick. Toss in the marinade until well coated. Cover and let chill in the refrigerator for 2-3 hours, turning occasionally
3. Heat a stovetop ridged grill pan until hot. Lift the chicken slices from the marinade with a slotted spoon, lay on the grill pan, and cook over medium high heat for 3-4 minutes on each side or until cooked through. Remove the chicken to a warmed serving plate and keep warm.
4. Add the bell peppers, skin side down to the grill pan and cook for 2 minutes on each side. Transfer to the serving plate.
5. Serve immediately, with the warmed tortillas to be used as wraps.

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Chorizo and Cheese Quesadillas

Posted on May 5, 2011 by CJ

Chorizo and Cheese Quesadillas

We love a great grilled cheese! The quesadilla is the Mexican take on it. Oaxacan cheese, also known as Asadero cheese, is the strictly authentic cheese to use, but mozzarella makes a good alternative.

Prepare 15 minutes
Cook 30-40 minutes
Serves 4

4 oz/115 g mozzarella cheese grated
4 oz/115 g Cheddar cheese grated
8 oz/225 g chorizo sausage outer casing removed or ham diced
4 scallions very finely chopped
2 fresh green chilies such as pompano seeded and very finely chopped
8 flour tortillas
salt and pepper
vegetable oil for brushing
lime wedges to garnish

1. Place the cheeses, chorizo, scallions, chilies, and salt and pepper to taste in a bowl and mix together thoroughly
2. Divide the mixture between 4 flour tortillas, then top with the remaining tortillas.
3. Brush a large, nonstick or heavy-bottom skillet with oil and heat over medium heat. Add 1 quesadilla and cook, pressing it down with a spatula for 4-5 minutes or until the underside is crisp and lightly browned. Turn over and cook the other side until the cheese is melting. Remove from the skillet and keep warm. Cook the remaining quesadillas individually
4. Cut each quesadilla into quarters, arrange on a warmed serving plate, and serve, garnished with lime wedges.

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Posted in Recipes | Tagged Chorizo quesadilla, chorizo quesadilla recipe, Cinco de mayo, quesadilla recipe | Leave a comment

Spicy-Sweet Meat Empanadas

Posted on May 5, 2011 by CJ

Spicy-Sweet Meat Empanadas

So I really love these. They have a nice blend of flavors and the spices give them a slightly sweet note. One of the best things about them is that you can make them in advance and keep them in the freezer for up to a month. They go quickly so make sure you have enough back up in the freezer!

Prepare 15 minutes
Cook 15-25 minutes
Makes 8

12 oz/350 g ready-made puff pastry
all-purpose flour, for dusting
1 egg yolk beaten with 1-2 tbsp water

SPICY BEEF FILLING

1 lb 2 oz/500 g fresh ground beef
1 onion, very finely chopped
2-3 garlic cloves very finely chopped
1/4 cup dry or sweet sherry
pinch of ground cinnamon
pinch of ground cloves
pinch of ground cumin
14 oz/400 g canned chopped tomatoes
1-3 tsp sugar
1 tbsp vinegar
3 tbsp chopped fresh cilantro
2-3 tbsp coarsely chopped toasted almonds
salt and pepper

To Serve

green olives mixed chilies

1. Preheat the oven to 375 F/19O C. To make the filling, brown the meat and onion in a skillet over medium heat. Pour off any extra fat, then add the garlic and sherry and boil down until the liquid has nearly evaporated.
2. Add the cinnamon cloves cumin and salt and pepper to taste. Stir in the tomatoes sugar, and vinegar and cook over medium heat until the tomatoes have reduced to a thick sauce. Stir in the cilantro and almonds and heat through, then set aside.
3. Roll out the puff pastry into a thin layer on a lightly floured counter. Using a 6 inch cutter cut the pastry into 8 circles. Place a tablespoon or two of the Spicy Beef Filling in the middle of one circle. Brush the edge of the pastry with beaten egg, then fold in half and press the edges together to seal.
4. Press the tines of a fork along the sealed edges of the pastry to make the seal more secure. Prick the top of the empanada with the folk then place on a baking sheet. Brush with beaten egg. Repeat with the remaining pastry circles and filling.
5. Bake in the preheated oven for 15-25 minutes, or until a light golden brown on the outside and hot in the middle. Serve immediately hot and sizzling from the oven with a bowl of olives and chilies.

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Guacamole

Posted on May 5, 2011 by CJ

Guacamole

There are as many versions of this dish and many ways of making a good guacamole, but this one is my favorite. Good result always depends on using quality, ripe avocados. Mashing rather than pureeing gives control over the texture. This classic is a favorite at any party. The only problem you will have is keeping the bowl filled.

Prepare 15 minutes
Cook no cooking required
Serves 4

2 large, ripe avocados
juice of 1 lime or to taste
2 tsp olive oil
1/2 onion, very finely chopped
1 fresh mild green chili such as pompano seeded and very finely chopped
1 garlic clove crushed
1/4 tsp ground cumin
1 tbsp chopped fresh cilantro plus extra to garnish (optional)
salt and pepper

1. Cut the avocados in half lengthwise and twist the 2 halves in opposite directions to separate. Stab the pit with the point of a sharp knife and lift out.
2. Peel, then coarsely chop the avocado halves and place in a nonmetallic bowl. Squeeze over the lime juice and add the oil.
3. Mash the avocados with a fork until the desired consistency-either chunky or smooth-is obtained. Stir in the onion, chili, garlic, cumin, and chopped cilantro, then season to taste with salt and pepper.
4. Transfer to a serving dish and serve immediately, to avoid discoloration sprinkled with extra chopped cilantro if liked.

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Pineapple and Mango Salsa

Posted on May 5, 2011 by CJ

Pineapple and Mango Salsa

When I first tried the recipe I was not so sure. My original taste of the salsa was very Tabasco and HOT. After it set in the refrigerator the flavors all melded together for a beautiful experience. The longer you leave it in the fridge the better the flavors. This has a salsa has a nice blend of fresh citrus against the pepper of the Tabasco. Full of tropical fruit flavors, this exotic salsa provides a lively flavor contrast to robust savory Mexican fare. You can substitute a papaya for the mango for a slightly different taste experience.

Prepare 15 minutes , plus 30 minutes chilling

Cook no cooking required

Serves 4

1/2 ripe pineapple
1 ripe mango
2 tbsp chopped fresh mint
2 tsp brown sugar
juice of 1 lime
1-2 tsp Tabasco sauce or Habanero sauce or to taste
1 large tomato, seeded and diced .
salt
mint sprigs, to garnish

1. Slice the pineapple, then peel the slices and remove the cores. Dice the flesh and place in a nonmetallic bowl with any juice.
2. Slice the mango lengthwise on either side of the flat central seed. Peel the 2 mango pieces and dice the flesh. Slice and peel any remaining flesh around the seed, then dice. Add to the pineapple with any juice.
3. Add the chopped mint, sugar, lime juice Tabasco and tomato, then season to taste with salt and stir well to combine. Cover and let chill in the refrigerator for at least 30 minutes to allow the flavors to develop. Stir again before serving, then garnish with mint sprigs.

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Posted in Recipes | Tagged mango salsa recipe, mexican recipe, Pineapple and Mango Salsa, pineapple and mango salsa recipe, pineapple salsa recipe, salsa recipe | Leave a comment

Happy Cinco De Mayo

Posted on May 5, 2011 by CJ

Happy Cinco de Mayo

Happy Cinco De Mayo everyone!! In honor of the holiday we have decided to post some of our best Cinco De Mayo party favorites. We hope that you enjoy these recipes and have a safe and healthy celebration!

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Posted in Uncategorized | Tagged Cinco de mayo, cinco de mayo favorites, cinco de mayo party, cinco de mayo recipes | Leave a comment

1001 Coupons

Posted on May 1, 2011 by CJ

coupon codes

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