Category: Recipes (Page 5 of 55)

Soup of the Week ~ Clever Koi’s Seafood Dashi

March 6, 2016 / / 0 Comments

Clever Koi Hot Pot

Chef Jared Porter of Clever Koi shared this recipe with us and I’m so excited to make it. The Dashi is the base for their Hot Pot pictured here. Anybody drooling yet?

Seafood Dashi

Kombu 1 Sheet
Coriander 1/4 Cup
Fish Powder 1/4 Cup
Garlic, Smashed 1 Cup
Ginger, Smashed 1 Cup
Onion, Rough Chop 1 Each
Lemond Grass, Split and
Smashed 2 Each
Fish Sauce 1 T
Bay Leaf 3
Bonito Flake 1 Cup
Water 8 Quarts

Procedure

Bring all ingredients to a boil. Simmer for 1 hour. Strain through chinoise.

Repurposed Pork Butt Soup

February 27, 2016 / / 0 Comments

pork butt

You’ll get the name connection when you listen to the show! I love a good slow cooked pork butt! This isn’t a recipe, per se, but a guideline for some serious leftover goodness. Pig be good!

4-5 lb. pork butt, trimmed
mire poix
garlic (lots)
roasted tomatillos, jalapenos and pablanos
cinnamon stick
whole cloves
cumin
dried red chilis
red pepper flakes
fresh cilantro
water to almost cover

Cook for 6-8 hours. We eat this with apple and squash puree and a cilantro lime creme fraiche.

Once we’ve had our fill for the next 2-3 days I make soup! Sweat some onions and garlic, pull the pork and add to pot. Deglaze with a stout beer, add a little chicken or vegie stock and whatever else turns you on. This is one of those ’empty your fridge on Friday’ kind of deals. Frozen corn, green beans, some tomatoes, a few pieces of bacon…whateva! Recycled pork ~ who doesn’t love it??

Soup of the Week ~ Spicy Peanut

February 22, 2016 / / 0 Comments

Jon Woodgate, Director of Training for UMOM, created this little gem for us! It tastes as good as it looks and goes quite well with that Big Mouth Blonde we talked about. Hey, hey…the beer, not Heidi!

Spicy Peanut Soup
2 T Canola Oil
¾ c Onion, small dice
2 c Red Potato, small dice, unpeeled
2 Cloves Garlic, crushed & minced
8 c Chicken Stock (Vegetable Stock for Vegan)
1 t Thyme
1 t Cumin
1 T Parsley, chopped
1 c Long Grain Rice
3 c Fresh Salsa
2 ½ c Chic Peas/Garbanzo Beans
3 c Zucchini, large dice
½ c Peanut Butter
Salt & Pepper to taste

In a large pot (at least 4 qt.), heat oil and add onion, potato, and garlic. Sweat vegetables.
Add Stock, thyme, cumin, and parsley. Bring to boil then reduce to simmer. Add rice and cover for 20 min, stir occasionally. Remove cover and add salsa, chic peas, and zucchini. Simmer for another 15 min or until chic peas are tender. Add peanut butter and blend well. Season to taste. Serve hot.

Chef Joshua Hebert’s Popcorn Soup

February 6, 2016 / / 0 Comments

Joshua Hebert, Chef/Owner of POSH in Scottsdale Arizona sent us this recipe for Popocorn Soup. He’s my brotha from anotha motha and I love this guy! Thanks, JOSH!

INGREDIENTS

  • 1 cup unpopped popcorn kernels
  • 1/8th cup olive oil
  • ½ white onion
  • 3 cups corn stock
  • ¼ cup heavy cream
  • ¼ cup parmesan, (fresh…no green cans)
  • salt to taste
  • smoked paprika
  • clarified butter

Pop the popcorn in a tall pot with the oil.  When all popped, remove from pan and set aside. Place pot back on stove with a little clarified butter.  Add onion, diced, to the pot and sweat.  When translucent, add the corn stock and bring up to a simmer.  Turn the heat off and add all but 1 cup of the popped popcorn. Add heavy cream, parm cheese, and a sprinkle of salt.  Puree in the blender and strain.  Set aside.  This is your base.

Place base on the heat in a pot.  If it is too thick add a little water.  Season to taste with salt and a drop or two of lemon juice.  Garnish with smoked paprika and clairified butter.  Serve hot, (while watching a movie!!!!!)

P.S. You may notice, the underlying recipe for corn stock has gone missing.  This is where we go the way of POSH and improvise. I’m quite confident that my lovely readers can figure this part out. 

Soup of the Week ~ Chef Matt Taylor’s Gazpacho

January 30, 2016 / / 0 Comments

Matt Taylor

Was lucky enough to get to taste this little beauty in the Chef’s Private Dining Room at Gertrude’s. Gotta’ say that little shot of iced cold Vodka over the top made me one Happy Heidi!

Tomato and Red Pepper Gazpacho

6ea. Roma Tomatoes, diced
3ea. Red Bell Pepper, diced
2ea. Fresno Peppers
1ea. Yellow Onion, diced
1ea. English Cucumber, diced
6ea. Garlic Cloves, crushed
2tbsp. Agave Nectar
1bun. Cilantro, roughly chopped
1bun. Mint
1bun. Basil
1qt. Tomato Juice
4T. Sherry Wine Vinegar
4t. Salt
.5C. Extra Virgin Oil
Procedure – In a mixing bowl combine all of the ingredients except the olive oil. Mix well and let them sit covered in the refrigerator overnight preferably with some weight on top to press the ingredients (which allows the ingredients to marinate more effectively).
-The following day puree the vegetable medley in your blender on high speed, while slowly drizzling in the olive oil.
-Ensure that the soup is well chilled and serve.
*adjust seasoning with additional salt and or sherry vinegar if necessary.
*will hold for up to four days in the fridge.

Gertrude’s at the Desert Botanical Garden
1201 N. Galvin Parkway, Phoenix, AZ, 85008 | 480.719.8600 | www.gertrudesrestaurant.net

Mostly Meatless Mondays! Roasted Chicken and Pepper Salad

April 2, 2012 / / 0 Comments

OK, this isn’t “Meatless” AT ALL, but it’s really quite good for you and I made it up, so that’s all you need to know, right?  Yes, I’m going crazy AND it’s Monday.  Not much we can do about that except perhaps kick off your shoes one night this week, fire up the grill, grab a cold beer and make this for dinner! 

 

 

 

  • 1 Whole Roasting Chicken – split in half

For the Rub:

  • 4 cloves garlic
  • 2 T. Fresh Thyme
  • 1 T. Dried Onion Flakes
  • 1 t. Paprika
  • Juice of one Lemon
  • 1 t. Montreal Chicken Seasoning
  • Fresh Ground Pepper
  • 2 T. Olive Oil

Put all ingredients into a cuisinart and blend until smooth. 

Lay the chicken split side down and smother in rub.  (That almost sounds dirty)  Anyhoo…..cover the chicken in saran wrap and put in frig for at least an hour.

Heat your grill up to 325 degrees.  Lay aluminum foil on top of grill racks, spray with a little PAM and put chicken, split side down.  Cover and let cook until juices run clear, about 90 minutes.

For the Peppers and Salad:

  • 1 each ~ large yellow, red and orange pepper, cut into large chunks
  • 2 Cups Fresh Pineapple cut into large chunks3-4 Cups Mixed Greens
  • Olive Oil
  • S&P
  • 1/2 English Cucumber, Medium Dice
  • 1 Cup Cherry Tomatoes, Halved
  • 1/2 Cup Red Onion, Medium Dice
  • 1/2 – 1 Cup Sweet Chili Sauce

Salad Dressing:

  • 1/2 Cup Rice Wine Vinegar
  • 1 Cup EVOO or your best Olive Oil
  • 1 T. Dijon Mustard
  • 1/2 t. Sugar
  • 1 T. Water
  • S&P

I just put all the ingredients into an old mayonaisse jar and do a little dance in my kitchen.

Once the chicken has finished cooking, pull off grill and set aside.  Skewer the peppers and pineapple and drizzle with olive oil and S&P.  Lay on grill and cook for about 4 minutes per side.  Remove from grill and let cool.

Pull the chicken from the bone and cut into large chunks (I remove the skin).  Cut up peppers, and pineapple and mix these ingredients in a large bowl.  Add the red onion and the sweet chili sauce.  Let sit for about 20 minutes. 

Mix your salad and add a little dressing to it.  Plate in large bowls and add a few big scoops of the chicken salad on top!! 

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