Kale Apple and Brussels Sprout Salad

I recently had brunch with our daughter at Jaleo, the Spanish Tapas bar of chef José Andrés in Washington, DC.  Outstanding.

He used the outer tender leaves of Brussels sprouts in a warm, but crisp salad with Spanish Serrano ham.  Inspired, I turned to apples, kale and almonds to pair with the sprout leaves.
1 lb Brussels sprouts
1 Tbsp canola oil
5 oz tender young Tuscan kale, chopped
2 Persian cucumbers
1 apple, peeled, cored and cubed
2 Tbsp sliced almonds
black roasted sesame seeds for garnish
1 lime, cut in wedges to serve alongside

Dressing:
2 Tbsp seasoned rice vinegar
1 tsp Dijon mustard
2 Tbsp olive oil

Whisk together the dressing ingredients in a small bowl. Slice the Brussels sprouts in half and peel of the outer green leaves. Set them aside in a bowl, and reserve the cores for another use (think: stir fry).

Heat a large skillet to high (NOT non-stick, unless ceramic). Add canola oil and heat to shimmering. Carefully add the Brussels sprouts leaves to the skillet and stir fry for about 2-3 minutes, just until the leaves begin to soften a bit.

You just want to take the raw nature out of the leaves. Set the leaves aside on a wide plate and allow to come to room temperature.

Toss the sprouts leaves in a large bowl with the kale, cucumbers, and apple. Garnish with the almonds and sesame seeds. Serve with lime wedges.

Serves 4 as a side salad.

Roasted Red Curry Grouper with Thai Eggplant

You can use most any favorite fish fillet with this aromatic Thai sauce.  The browned Thai eggplants add a browned crispy texture and a rich earthy flavor, which marries with the fragrant coconut and red pepper combo very well.
1-1/2 lb grouper fillet, or other favorite white fish fillet

6 Thai eggplants, trimmed and quartered (see note)
1 red pepper, sliced
1 small onion, sliced
1 jalapeño pepper, seeded and diced
2 cloves garlic, minced
1/2-inch fresh ginger, minced

1 can coconut milk

Preheat oven to 400F. Sear the eggplant in about 1-2 Tbsp canola oil over high heat for about 5 minutes, turning often. Give a good brown to each side and then season with salt.

Set eggplant aside.

In another skillet, sauté the onion and the red pepper in a dash of canola oil.

Cook until softened and beginning to brown. Add the jalapeño, garlic and ginger and cook another 2-3 minutes.

Pour in the coconut milk and bring to a gentle boil.

Lay fish in an oiled casserole dish.

Pour the coconut-veggie mix over the fish and dot with the eggplant quarters.

Bake fish for about 15-20 minutes, until cooked through and bubbly. Serve with rice.

Serves 4.

Cook's Note: Thai eggplants are cute little tennis-ball-sized eggplants.  They are typically white and green and sold with stems still on.  Hard to find, I find them at local international markets.

Beef and Shiitake Noodle Bowl

Start the new year off right with a delicious bowl of noodles.  It just seems like the right thing to do.
1 lb petite sirloin steak, thinly sliced across grain

Marinade:
2 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp chili paste with garlic
2 cloves garlic, minced
2 Tbsp canola oil
2 Tbsp fresh oregano

2 carrots, sliced
1 onion, sliced
2 cups dried shiitake mushrooms
4 cups water
1 tsp sesame oil
1-2 Tbsp soy sauce
crushed red pepper flakes

about 3 cups thinly sliced cabbage
1/2 cup frozen peas
1/2 lb spaghetti, cut in half, or favorite Asian noodles
palmful fresh cilantro
toasted sesame seeds for garnish

Whisk the marinade together in a shallow casserole or ziplock bag. Add the steak strips and mix well. Marinate at least an hour or preferably overnight in the refrigerator.

When ready to cook, return steak to room temperature.

Heat a grill to high. Meanwhile, sauté the carrot and onion in a medium pot with a bit of canola oil, over medium heat.

Cook the veggies until they begin to caramelize, about 10 minutes. Add the mushrooms and the water and bring to a simmer.

Allow the mushrooms to hydrate until completely soft. Using tongs, remove the larger mushrooms and slice coarsely. Return mushrooms to the soup. Add the sesame oil and enough soy sauce and crushed red pepper flakes to just season the broth to your liking. Add the cabbage and lower heat to the slowest simmer.

While the broth is simmering, set a medium pot of water to boiling for the noodles. Add the noodles and cook just until al dente. Meanwhile, grill the steak strips over high heat for 1-2 minutes per side. You can use a grill pan as well to cook the steak, if you like. Cut into bite-sized pieces.

When the noodles are done, drain and distribute among 4 large shallow bowls. Add the peas to the broth and heat through. Now ladle veggies and broth over noodles and scatter steak pieces over the noodles. Garnish with sesame seeds and fresh cilantro.

Serves 4.

Turkey Paillards with Mission Fig

Turkey medallions (or as they are called pail lards in French) are wonderful palates for flavor.  Here we add Mission Fig and capers for a sweet and sour harmony note,
1-1/4 to 1-1/2 lb boneless turkey breast(s), enough for four servings
1/4 tsp cumin powder
1/4 tsp coriander powder
1 Tbsp butter plus 1 Tbsp olive oil
1 shallot, minced
1 Tbsp capers
10-12 small mission figs, sliced in half lengthwise
1/4 cup dry white wine
1/4 cup chicken broth

Slice the turkey breast(s) into about 8 medallions (paillards). Season evenly with the cumin and the coriander, and salt and pepper to taste.

Melt the butter in the olive oil in a wide skillet. Brown the turkey on both sides over medium-high heat and then set aside on a plate, covered to keep warm.

Add a dash more butter and oil if necessary to the pan. Add the shallot and cook for about 2-3 minutes, until softened. Add the capers and the figs and warm them through.

Pour the wine and broth into the skillet and bring to a gentle boil. Nestle the turkey medallions amongst the figs in the sauce, cover and reduce to a simmer. Cook just until the turkey is cooked through, about another 10 minutes.

Serves 4.

Mission Figs.

Hummus bi Tahini

Hummus has become a staple around our home.  My experience is that hummus made in a blender turns out so much smoother and more velvety than when made in a food processor.  Either works just fine, so use whatever device you have. Just blend very well.
1 clove garlic, quartered
juice of 1 lemon (or half lemon and half lime)
1/2 cup tahini
1/2 tsp cumin. powdered
1/4 tsp coriander, powdered
1/2-3/4 cup water - depending
1 tsp salt
1/3 tsp cayenne pepper

2 cups cooked chick peas, or 1 15-oz can, rinsed and drained.

Place garlic clove in a blender and mince. Add lemon juice, tahini, spices, water, salt and pepper. Blend well. Add water to form a creamy mixture, which should be well thinner than peanut butter.

Add chick peas and process, scraping sides down, adding water as needed, to form a velvety smooth hummus mixture. Transfer to a serving dish and garnish with paprika, parsley and olive oil.

Serves 4-6 as an appetizer.

Cook's Note:  There are myriad variations of hummus - so just experiment.  A very popular variation is to add about 1/4 cup roasted red peppers to the chickpeas while blending.

Christmas Scampi

Merry Christmas dinner was fun and quick with this easy festive scampi dish.
1/2 lb angel hair pasta
2 doz shrimp, peeled and deveined

2 Tbsp butter plus 1 Tbsp olive oil
1 red pepper, sliced
1 shallot, minced
1 clove garlic, minced
2 Tbsp capers, drained
1 Tbsp fresh lemon thyme

4 cups broccoli floweretts
juice of half a lemon
1/2 cup dry white wine
1/2 cup chicken broth
2 green onions, sliced

Bring 2 quarts water to a boil in a pot. Salt generously and add the pasta. Cook pasta to only just al dente. Drain and return to pot off off the heat. Add a dash of canola oil, cover to keep warm.

While the pasta cooks, melt the butter in the oil in a large skillet. Add the red pepper and shallot and cook for about 5 minutes. Add the garlic, capers and thyme and cook another 2-3 minutes. Set peppers aside in a bowl and add the wine to the skillet. Bring to a boil and reduce by half. Add the chicken broth and the shrimp and simmer for about 3-4 minutes.

While the shrimp cooks, place the broccoli in a shallow casserole with 2 tablespoons water. Season with salt, cover and microwave for 3-4 minutes, until only just crisp-tender. Drain and add broccoli to the shrimp along with the reserved red pepper. Add the lemon juice and mix well.

Toss the pasta into a serving bowl and top with the shrimp mixture. Garnish with the green onion.

Serves 4.

Strawberry Raspberry Kebabs

Keep it fresh and keep it simple this holiday season. And with this ridiculous heat, keep the appetizers cool! Merry Christmas.
32 strawberries
32 raspberries
32 fresh mint leaves
1 lime, cut into wedges
8 wooden skewers

Skewer 4 strawberries and 4 raspberries and mint alternately on the skewers. Serve with lime wedges.

Serves 4-6 as appetizers.

Dijon Haddock Roasted with Tomato and Lemon

A nice red and green dish for the holidays - a light retreat from the riches of the season.
1-1/2 lb haddock fillet, 2 large fillets
2 Tbsp Dijon mustard
1 large fresh, ripe tomato, cubed
1 lemon, one half sliced, other half quartered into wedges
2 green onions, sliced

Preheat oven to 400F. Lay fillets in an oiled roasting pan. Coat each fillet with half the mustard. Season with salt and pepper generously.

Now sprinkle each fillet with the tomatoes and the green onions, and lay the lemon slices on top.

Roast fish for about 12-15 minutes, until just cooked through.

Serves 4.

Turkey Black Bean Tortilla Soup

Leftover turkey still lurks in the freezer, and here is a great use of it; especially as the weather gets colder - finally.
2 carrots, peeled and diced
3 stalks celery, trimmed and diced
1 small onion, sliced
1 orange pepper, sliced
1 jalapeño pepper, minced
2 cloves garlic, minced
1/2 tsp ground cumin
1 tsp chili powder
1 Tbsp fresh oregano, minced (or 1 tsp dried)
1 chipotle pepper in adobo sauce, diced (optional)

1 quart turkey (or chicken) broth
1 can petite diced tomatoes
2 cans black beans, barely drained
2 cups leftover turkey (or chicken), shredded

4 6-inch corn tortillas (see Cook's Note) cut into 1/2x2-inch strips
1/2-3/4 cup canola oil
Palmful fresh cilantro (or parsley) leaves for garnish

Heat a dash of olive oil in a medium soup pot. Add the mirepoix (mix of carrot, celery and onion) and cook about 5 minutes, until veggies begin to soften and brown.

Add the orange and jalapeño peppers and cook another 5 minutes.

Add the garlic, cumin, chili powder and oregano, and cook another 2-3 minutes, stirring often. If using, add the chipotle pepper in adobo sauce and continue cooking another 2 minutes.

Add the broth and tomatoes and bring to a boil. Add the beans and turkey and return to a gentle boil. Stir and reduce to a simmer. Cook uncovered for about 15-20 minutes, until the favors meld. As the soup cooks, adjust seasoning with salt and pepper.

Meanwhile, heat the canola oil in a wide skillet until just simmering. Add a third of the tortilla strips and brown well, tossing with tongs - about 6-8 minutes. Place on a paper towel to dry and sprinkle generously with kosher salt. Repeat with remaining 2 batches of tortilla strips.

Serve soup in wide bowls with tortilla strips sprinkled on top, garnished with cilantro. Serve with lime wedges and favorite hot sauce on the side.

Serves 4.

Cook’s Note: I used Trader Joe’s mixed corn and flour tortillas, but you can use whatever tortillas you like.

Shiner Cheer Christmas Beef Stew with Bock Beer and Holiday Spices

Looking for a warming stew for the holiday?  Can't be, with the 70 degree weather we are having in the Mid Atlantic not two weeks before Christmas...  But if it chills down and you need some holiday comforting - try this rich, classic beef stew as the family gathers for the holidays.
2-1/2 lb beef stew, cubes 1-1/2 inches

Marinade:
1 onion
2 Tbsp fresh thyme, minced
1 Tbsp fresh sage, minced
2 Tbsp fresh oregano, minced
2 cloves garlic
1 tsp Kosher salt
1 tsp freshly ground black pepper
2 Tbsp olive oil
2 Tbsp spiced rice vinegar

4 carrots, sliced in large chunks
1 can petite diced tomatoes, drained
1 tsp freshly ground nutmeg

2 bottles spicy holiday bock beer
1 stick cinnamon (or 1/2 tsp powder)

4-5 Yukon gold potatoes, peeled and quartered
1 cup frozen peas

Put marinade ingredients in a blender and process to a smooth puree. Add puree to the beef cubes in a large bowl.

Mix well, cover and allow to marinate at least 2 hours, or preferably in the refrigerator for a day.

When ready to cook, heat a few tablespoons canola oil in a deep pot or Dutch oven. Brown the beef cubes in 3-4 batches, placing browned cubes in a bowl as you go. Do not crowd the cubes, so they brown well and don’t boil.

Now add the carrots and tomatoes to the dutch oven and allow them to cook about 10 minutes. You want the tomatoes to darken and caramelize a bit, so cook over medium high heat, stirring often.

Add the beer and bring to a boil. Stir and reduce to a low simmer. 

Cook about 45 minutes covered, stirring once or twice. Add potatoes, stir and continue cooking another 45 minutes.

Just before ready to eat, add the peas and heat through. Adjust seasoning with salt and pepper if necessary. 

Remove the cinnamon stick and serve.

Serves 6-8.

Cook'sNote:  There are so many great craft beers now in the USA.  Having lived in Belium and in Canada - two fantastic beer-producing countries - I used to dread returning to the USA.  Nowadays its different.  We have every bit as great beers as anywhere, and an incredible choice.

Select your favorite caramely-colored, spicy beer for this stew - it should be on the sweeter rather than the bitter side, and full of holiday flavors.  I used Shiner's Holiday Cheer Beer our son introduced us to.  A darker, slightly sweeter wheat beer, its a perfect solvent for a holiday beef stew!