Chili Shrimp over Polenta

The juxtaposition of spicy shrimp and round-flavored creamy polenta and white sauce is sublime.  The crisp-crunch of a pepper stir fry, gives yet another contrast to the smooth mouthfeel of the shrimp and polenta.
1/2 lb large shrimp, shelled
1/2 tsp chili powder
1/4 tsp cumin powder
1/4 tsp red chili flakes

Polenta:
2-1/4 cups broth (chicken or vegetable)
1/4 cup coarse corn grits
1/4 white corn grits
1 cup jalapeño jack cheese, grated
1/2 tsp garlic powder
1/4 tsp red chili flakes

Sauce:
1-1/2 Tbsp corn starch
2 Tbsp water
1/2 cup white wine
1/2 cup half and half
1/2 cup salsa verde

Toss the shrimp with the chili powder, cumin and red chili flakes in a bowl. Set aside.

Get the polenta simmering. Bring broth to a boil in a medium pot and stir in the grits. Lower heat to a simmer. When the grits thicken (after about 5 minutes) add the cheese, garlic and chili. Cover and keep warm, stirring often and adding water as necessary to maintain a smooth polenta.

Meanwhile, get the sauce cooking. Mix the corn starch with the water in a small bowl. Bring the wine and half and half to a gentle boil in a small pot. Whisk in the cornstarch mixture and bring to a boil. Add the salsa verde and whisk to combine nicely. Set aside.

Now finish. Heat a dash of olive oil in a large skillet over very high heat. Toss in the shrimp and brown/blacken them quickly, shaking and stirring with attention.

Plate. Pour a portion of polenta on a plate and top with the shrimp. Garnish the shrimp with some sauce and serve the remaining sauce on the side.

Serves 4.

Cook’s Note: Serve with a crisp veggie stir fry - here I did peppers, onions, heirloom tomatoes and fresh thyme.

Chicken and Chorizo with Spinach Peppers and Leek

Simple comfort food.
6 chicken thighs
1 red pepper, sliced
1 leek, cleaned and diced
dash red pepper flakes
1/2 lb (2-3 links) chorizo sausage, sliced 1/2-inch thick
2 cloves garlic, minced
1/2 cup white wine
1/2 cup chicken broth
4 cups baby spinach leaves, chopped

Heat a bit of olive oil in anon-stick skillet, and brown the chicken, skin-side down for 3-5 minutes. Turn chicken over when nicely browned and brown the other side another 3-5 minutes. Remove the chicken to a bowl.

Add the red peppers, leek, red pepper flakes (to taste) and chorizo to the skillet. Cook until the chorizo is beginning to brown, and the veggies are softening, about 10 minutes. Add the garlic and cook another 2-3 minutes.

Add the wine and broth, and the spinach. Cover and allow the spinach to cook down and soften. Stir well and then nestle the chicken into the spinach sauce. Cover and cook about 15 minutes, until the chicken is fully cooked through.

Serves 4.

Pesto Chicken Eggplant Wraps

A little corner of the Mediterranean in your own home.
1 eggplant, cut lengthwise into 6 long slices
6 chicken breast tenderloins
6 Tbsp pesto
24 oz (3 cups) favorite chunky tomato sauce
Palmful fresh parsley

Heat grill and oven to 425F. Lightly spray eggplant slices with canola or olive oil. Grill for 2-3 minutes per side (or bake for about 10 minutes), until the slices are nicely browned and softened.

Heat a tablespoon of olive oil in an oven-going non-stick skillet. Sauté the chicken over medium-high heat, for about 2 minutes per side, until browned. Remove to a bowl. Add sauce to the pan and bring to a simmer.

Paint each chicken tenderloin with a tablespoon of pesto and wrap in a slice of eggplant. Nestle in the sauce and place pan in oven to heat through, about 3-5 minutes. Scatter with parsley and serve.

Serves 4.

Miso Cabbage Soup

Don't forget about miso - that earthy fermented bean paste, originating from Japan.  There are numerous varieties now, many with a deep umami flavor that enrich rice, noodle and soup dishes.  I had some leftover chicken and sausage that I used up here, but they are certainly optional - this preparation could be a wonderful vegetarian/vegan soup if desired.
About a dozen Brussels Spouts, sliced, about 2 cups
2 carrots, sliced
1 onion, diced
2 cloves garlic, minced
1/2 head cabbage, chopped, about 4 cups
About 6 cups chicken or vegetable broth
1/4 cup favorite miso
2 cups leftover, cooked chicken, shredded
2 links fresh chorizo sausage, diced (optional)

Sauté the Brussels sprouts, carrots and the onion in a bit of olive oil in a soup pot. Cook about 8-10 minutes. Add the garlic and cook 2-3 more minutes. Add the cabbage and cook another 5 minutes, stirring often. Add the broth to the pot and then mix in the miso to dissolve. Add the chicken and bring to a gentle boil. Reduce heat to a simmer and cook about 30 minutes.

Meanwhile brown the chorizo in a separate skillet in a bit of olive oil. When browned, transfer the chorizo and drippings to the soup. Stir well and simmer another 30 minutes.

Serves 4-6.

Rice Salad with Olives

I ate cold rice salad for the first time in my early teens in the Alpine foothills near Grenoble, France.  My aunt was a wonderful cook and she prepared fresh cool lunches throughout the hot summer which we ate outdoors. My first introduction to French country cooking al fresco.
2 cups cooked rice, I used Jasmine
1/3 cup frozen peas, thawed
1/3 cup frozen corn kernels, thawed
1/2 small can sliced black olives, chopped, about 2 Tbsp

Dressing:
1 Tbsp good real mayonnaise
1/4 cup vinaigrette salad dressing

dash red pepper flakes

Fold together the rice, peas, corn and olives in a mixing bowl. Whisk together the dressing ingredients and fold into the salad. Top with red pepper flakes.

Serves 4 as a side salad, or 2 as a vegetarian main course.

Cook’s Note: This is nice served over a bed of arugula and a few tomato slices as a vegetarian lunch or light dinner.  You can substitute any olives you like here.

Just make sure your cooked rice is soft and not crunchy.  If it seems a bit hard, microwave it and add the dressing to the warmed rice, then let it cool t room temperature.  It should remain soft.  I would advise against converted rice because it will harden more on cooling.

Grilled Chicken and Prosciutto Grinders

Road trip!  You pick me up, and I'll make the sandwiches.  Always make something decidedly delicious for someone giving you a ride - especially during the holidays; especially if you think you might need that ride again :-))

No reason not to eat great on the road!
4 boneless chicken breast halves

Marinade:
1/4 cup olive oil
palmful basil leaves, julienned
1 tsp red pepper flakes
2 Tbsp seasoned rice vinegar (I use Marukan)
2 cloves garlic, minced

4 Ciabatta or other favorite deli rolls
4 Tbsp pesto
4 Tbsp good real mayonnaise
2 cups baby spinach leaves
4 slices Provolone cheese
4 slices Prosciutto
1 cup roasted red peppers, drained

Pound the chicken breasts between sheets of plastic wrap, until about 1/4-1/2 inch thick. In a large bowl, whisk together the marinade ingredients and toss the chicken in with the marinade. Marinate for at least an hour or even better, overnight.

Heat a grill. Grill the chicken for about 4-5 minutes on each side, until the chicken is browned and cooked through.

Remove from the grill and cool.

Meanwhile, split the rolls and spread one tablespoon pesto on one half and one tablespoon mayo on the other half. Lay a quarter of the spinach on each roll half with the mayo, followed by a quarter of the red pepper.

Lay each chicken breast on the roll half with the pesto. Top with a slice of cheese and Prosciutto. Carefully flip the two halves together and slice the sandwich in half.

Makes four sandwiches.

Creamy Pasta Primavera

New Year's Resolutions...

Balance.  I'm upping the veggies and lowering the pasta carbs big time, according to Mark Bittman.  But I'm keeping the cream and working out on the treadmill!
6 oz spaghetti

1 Tbsp butter
1 Tbsp olive oil
A good generous 2 cups broccoli flowerets
1 red pepper cut into 1-inch strips
1 yellow pepper, cut into 1-inch strips
1/2 purple onion, cut into 1-inch slices

1 Tbsp butter
2 cloves garlic, minced through a press
1 shallot, minced (optional)
1/2 tsp red pepper flakes
1 cup heavy cream
1/4 cup dry white wine

Set a pot with a few quarts of water to a boil on the stove. Salt generously with 1-2 tablespoons salt.

Heat the butter and olive oil in a skillet and add the broccoli, peppers and onion. Sauté over medium-high heat.

Meanwhile, add the spaghetti to the water and stir, cook until al-dente, stirring every once in a while. Stir the veggies as the pasta cooks.

While these cook, melt the remaining butter in a wide pan and add the garlic, shallot and red pepper flakes. Cook for 2-3 minutes. Add the cream and the wine and bring to a very gentle boil. Stir often, while you let the cream mixture reduce gently by about a third, or so. The back of a wooden spoon should coat nicely.

Drain the pasta and set aside in the colander, covered. When the veggies are crisp tender, toss in a wide mixing bowl with the pasta. Add the sauce, mix well, and tip into a serving bowl.

Serves 4 as a side dish.

Coconut Chicken with Tomatillos

Tomatillos seem to be a tart mixture of tomatoes and eggplants, and are a staple in Mexican and Southwestern American cuisine.  The beauty of coconut and Thai red curry paste mingled with southwestern tomatillos is a marvel.  Viva foreign influences in international cuisine.
6 chicken thighs or favorite cuts
1 onion, diced
3 stalks celery, sliced
2 cloves garlic, minced
1-inch fresh ginger, minced
1 tsp red pepper flakes
1 can coconut milk
2 Tbsp red Thai curry paste
1 lb tomatillos, about 6, cut into wedges

Brown the chicken thighs in a bit of oil in a non-stick skillet. Salt and pepper to taste. Brown both sides well and then set aside. In the same pan, sauté the onion and celery for about 8-10 minutes.

Add the garlic, ginger and pepper flakes and cook another 2-3 minutes. Add the coconut milk and stir in the red curry paste. Return the chicken into the sauce and bring to a simmer, covered.

In a separate non-stick skillet, brown the tomatillos over high heat for a few minutes, until slightly charred and only beginning to soften.

Stir tomatillos into the sauce with the chicken.

Cover and simmer for 20 minutes, stirring once in a while.

Serves 4.

Sweet Potato Gratin

A simple and timeless classic and welcome accompaniment to so many other dishes.
2 lb sweet potato (about 3), peeled and thinly sliced
2 shallots, finely diced
1 cup grated Gruyere (or other favorite) cheese
Grated fresh nutmeg

2 tsp crushed red pepper flakes
1/4 cup cream
2 Tbsp butter melted into 2 Tbsp olive oil in microwave

Heat oven to 375F. Lay half the potatoes in an oiled 9-inch casserole.  Top with half the shallots and half the cheese.

Salt and pepper potatoes generously, and sprinkle generously with nutmeg. Continue layering with remaining potatoes, shallots and cheese. Salt and pepper generously, again. Top with crushed red pepper flakes, and pour cream and the butter-oil mixture over top of potatoes.

Cover with aluminum foil and bake 30 minutes. Remove cover and bake another 30 minutes, or until the potatoes are cooked through and beginning to brown up nicely.

Serves 6 as a side dish.

A Panzanella of Roasted Vegetables

This version of Panzanella follows Tara Parker-Pope's (New York Times) lead on combining beets, butternut squash and Brussels Sprouts in this robust salad.  The original Panzanella used day-old bread and fresh tomatoes - a light summer salad.  This variant is winter comfort food, and a great vegan/vegetarian meal for holiday gatherings.

2 fresh beets
4 cups sliced Brussels Sprouts
4 cups butternut squash cubed 1/2-3/4 inch
2 Tbsp olive oil
2 tsp salt
1 Tbsp brown or Turbinado sugar

4 cups cubed bread, such as ciabatta
2 Tbsp butter
1 Tbsp olive oil

4 cups baby kale
1/2 purple Bermuda onion, sliced

Dressing:
1 clove garlic, minced through a press
2 Tbsp Balsamic vinegar
3 Tbsp olive oil

2 Tbsp pumpkin seeds

Heat oven to 400F. Wrap beets with a dash of olive oil in aluminum foil and place on a baking sheet.  Roast for an hour.  Cool, peel and dice.

Meanwhile, toss the squash and Brussels sprouts with the oil. Salt and pepper generously and toss well.

Tip into a rimmed baking sheet and roast in the oven for 20 minutes. Remove sheet from oven and turn veggie mixture over. Sprinkle with the sugar. Continue roasting another 20 minutes, or until the butternut squash are just beginning to be soft and the sprouts are beginning to brown up well.

Remove from the oven and allow to cool.

Meanwhile, toast the bread in a wok or very large skillet, in the butter and oil. Toss the bread often, over medium heat, until nicely browned.

Watch carefully so cubes to not overcook. This should take about 15 minutes. Turn cubes into a large bowl and allow to cool a bit.

Toss the kale and onion with the bread cubes. Whisk together the dressing and toss with the bread cubes. Gently fold in the roasted veggies and then top with the pumpkin seeds.

Serves 6.