Caribbean Chicken

Ingredients

4 chicken breast fillets (4 oz each), skinned
salt and freshly ground black pepper
juice and zest of 1 medium lime
1 Tbsp olive oil
1 medium red onion, halved and thinly sliced
4 garlic cloves, peeled and crushed
2 tsp fresh ginger, grated
1 medium red chili pepper, chopped
2 large tomatoes, seeded and chopped
1 cup sweet potato, peeled and chopped
1 medium ripe plantain, chopped
2-1/2 cups chicken stock
1 cinnamon stick
1 cup rice
2 Tbsp butter
2 Tbsp light brown sugar
1 small pineapple, cored and cut into 16 wedges
fresh parsley, chopped, to garnish

Method

  1. Rinse the chicken under cold water and pat dry. Season with salt and pepper and roll in the lime juice and zest.
  2. Heat the oil in the base of the steamer and sauté the chicken for 3 to 4 minutes, turning until sealed.
  3. Add the onion, garlic, ginger and chili pepper, and cook for a further 2 minutes.
  4. Stir in the tomatoes, sweet potato and plantain. Add the stock and cinnamon, cover, and cook 1 hour.
  5. Boil the rice for 15 minutes and drain well. Line the steamer top with a clean damp dish towel and spoon in the rice. Cover with the lid and cook over the chicken mixture for 15 minutes until cooked through.
  6. Melt the butter in a skillet with the sugar and add the pineapple. Cook for 5 minutes, turning until hot and coated in syrup. Be careful not to burn.
  7. Spoon the rice onto a warm serving plate and top with the chicken mixture. Serve with the hot pineapple and garnish with parsley.

Makes 4 servings.

Source: Steam Cuisine


Today’s Comic

Grilled Redfish with Red Rice and Lemon Butter Sauce

Ingredients

2 Tbsp. olive oil, plus more for greasing
6 (7-ounce) red snapper (or flounder or sea bass) fillets, skin removed
1 tsp Creole seasoning
2 lemons, cut into 6 wedges each
flat-leaf parsley sprigs, for garnish

Sauce

1 cup dry white wine
3/4 cup fresh lemon juice
1 tsp cider vinegar
1 tsp minced shallot
1 garlic clove, minced
1 tsp chopped fresh thyme leaves
24 Tbsp (3 sticks) cold, unsalted butter, cut into tablespoons
1/2 tsp grated lemon zest
1 tsp kosher salt
pinch of freshly ground pepper

Rice

4 Tbsp unsalted butter
1/2 medium onion, chopped
1 celery stalk, diced
3 small garlic cloves, minced
1 cup long-grain rice
4 green onions, thinly sliced
2 medium tomatoes, diced
1 Tbsp chopped flat-leaf parsley
1 (14-ounce) can chicken broth
1 tsp kosher salt
3 small bay leaves

Method

  1. Make the sauce. In a small saucepan combine wine, lemon juice, vinegar, shallot, garlic, and thyme. Bring to a boil; reduce heat to medium-high and continue to boil until reduced to 1/4 cup, 20 to 25 minutes.
  2. Reduce heat to medium-low and add butter, 4 Tbsp at a time, whisking until just melted. Butter should emulsify and thicken sauce slightly (If the first batch melts too quickly and thins out sauce, turn heat to low, then continue.) Whisk in lemon zest, salt, and pepper, and set sauce aside.
  3. Make the rice. In a 3-quart saucepan, melt butter over medium heat. Add onion, celery, and garlic. Cook until softened, about 3 minutes.
  4. Stir in rice, green onions, tomatoes, and parsley. Cook 2 minutes, stirring frequently.
  5. Stir in 1/4 cup water, chicken broth, salt, and bay leaves, then bring to a boil. Reduce heat; cover and simmer until liquid is absorbed and rice is tender, about 20 minutes. Remove saucepan from heat and let stand.
  6. Make the fish. Preheat grill or grill pan; grease with olive oil. Brush snapper fillets with olive oil and sprinkle with Creole seasoning. Grill fillets over medium-heat until opaque throughout, 2 to 3 minutes per side.
  7. Grill lemon wedges on medium-high heat until marked on both sides, about 30 seconds per side.
  8. Reheat sauce over low heat. Do not allow to simmer or sauce will separate. Remove bay leaves from rice, then spoon rice onto plates. Top with snapper fillets and sauce. Garnish grilled lemon wedges and sprigs.

Makes 6 servings.

Source: Chef Ralph Brennan


Today’s Comic

Mushroom and Mozzarella Arancini

Ingredients

3 cups chilled Mushroom Risotto (see recipe)
12 (1/2-inch) cubes mozzarella (about 1 ounce total)
1 cup all-purpose flour
2 large eggs, lightly beaten
1 cup fine dry bread crumbs (not seasoned)
about 8 cups vegetable oil for frying

Method

  1. Roll chilled risotto into 12 (1-1/2-inch) balls using wet hands. Poke a small hole in center of each ball and insert a cube of cheese, then re-form into a ball.
  2. Put flour, eggs, and bread crumbs in three separate bowls. Dredge 1 ball in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper. Repeat with remaining balls.
  3. Heat 1-1/2 to 2-inches oil in a 4- to 5-quart heavy pot until thermometer registers 360°F. Working in batches of 4, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 360°F between batches.
  4. Let balls stand for 2 minutes (for cheese to melt) before serving.

Makes 12 balls.

Source: Gourmet Italian


Today’s Comic

Red Lentil Coconut Curry

Ingredients

12 shallots, finely chopped
4 Tbsp fresh ginger, peeled and minced
8 cloves garlic, minced
4 tsp cumin seeds
4 tsp mild curry powder
2 tsp ground coriander
2 tsp turmeric
pinch sea salt
8 cups filtered water
2 lb red lentils
4 cup organic coconut milk
8 medium-sized zucchini, diced into 1/2-inch pieces
8 Tbsp tamari
4 cup loosely packed fresh coriander leaves, chopped
lime slices

Method

  1. In a heavy-based pan, cook the shallots, ginger and garlic in a splash of filtered water for 5 minutes, stirring occasionally.
  2. Add the spices and salt and stir well. Stir in the water, lentils and coconut milk. Allow the mixture to simmer over low heat, covered, whilst stirring occasionally for 10 minutes.
  3. Stir in the zucchini and tamari, cover and cook until zucchini and lentils are tender. Add more water to reach the desired consistency.
  4. Taste-test then stir in the coriander.
  5. Serve the curry with white or brown basmati rice.

Makes 4 servings.

Source: Vegan Food & Living


Today’s Comic

Tomato Risotto

Ingredients

1-1/2 1b firm ripe tomatoes, preferably plum
4 tbsp butter
1 onion, finny chopped
about 5 cups vegetable stock
1-1/2 cups arborio rice
14 oz can cannellini beans, drained
2 oz Parmesan cheese, finely grated
salt and black pepper
10-12 basil leaves, shredded, and shavings of Parmesan cheese, to serve

Method

  1. Halve the tomatoes and scoop out the seeds into a sieve placed over a bowl. Press the seeds with a spoon to extract all the juice. Set aside.
  2. Grill the tomatoes skin-side up until the skins are blackened and blistered. Rub off the skins and dice the flesh.
  3. Melt the butter in a large pan, add the onion and cook for 5 minutes until beginning to soften.
  4. Add the tomatoes, the reserved juice and seasoning, then cook, stirring occasionally, for about 10 minutes.
  5. Bring the vegetable stock to the boil in another pan. Add the rice to the tomatoes and stir to coat. Add a ladleful of the stock and stir gently until absorbed.
  6. Repeat, adding a ladleful of stock at a time, until all the stock is absorbed and the rice is tender and creamy.
  7. Stir in the cannellini beans and grated Parmesan and heat through for a few minutes.
  8. Just before serving the risotto, sprinkle each portion with shredded basil leaves and shavings of Parmesan.

Makes 4 servings.

Source: Vegetarian Classics


Today’s Comic