asian chicken salad

It seems like lately I've been eating either pasta or chicken salad dishes a lot. No particular reason, I've just been craving them. It helps that both are capable of endless possibilities for variation. Last night I tried my own version of Brokeass Gourmet's Asian chicken salad. Here's what you'll need:

• 1/2 lb. chicken breast
• 2 cloves garlic, minced
• 2 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp soy sauce
• Juice of 1 lime
• Dash of grated ginger
• 2 tsp honey
• 1 carrot, grated
• 1 apple, cored and diced (I used a Fuji)
• 1 dozen cherry tomatoes, halved
• 1 handful of green beans, ends trimmed
• Dash of black pepper
• Spinach for the salad

cilantro shrimp pasta

Sometimes the random, spur of the moment ideas are the best. I was wandering around the market last night, trying to figure out what kind of mood I was in for dinner. I came across some shrimp and I had vague memories of seeing a shrimp and cilantro recipe, so I decided to wing it. It turned out to be one of the best dinners in quite awhile - and it took under 10 minutes to make. Here's what you'll need:

• 3 Tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 pound medium shrimp, peeled and deveined
• Sprinkle of crushed red pepper
• Dash of black pepper and salt
• Juice of 1 lime
• 1/3 cup chopped cilantro
• A dozen or so grape tomatoes, halved
• 1/2 lb. fresh pasta (I used angel hair)
• Grated Parmesan cheese to taste

limehouse chicken

You seriously can't go wrong with some well-made chicken. It's not the craziest dish in the world, but done right, it can be incredibly tasty. I tried a new one a few nights ago with ingredients I'd never used with chicken - mint, lime, brown sugar. It turned out great, a definite addition to my permanent rotation. Here's what you'll need:

• Chicken breast
• 1 lime, zested and juiced
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• A few shakes of red pepper flakes
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1/4 cup chicken broth
• 1 sprig fresh mint, chopped

shrimp & avocado ceviche

So ceviche. I've heard a lot about. Never tried it...until now. It's good! It's also more of an appetizer, which Dan and I learned the hard way. Still, yummy. Here's what you'll need:

• 1 pound shrimp - peeled, deveined and chopped
• 1/2 cup fresh lime juice
• 3 roma (plum) tomatoes, diced
• 1/2 white onion, chopped
• 1/4 cup chopped fresh cilantro
• 1/2 tablespoon Worcestershire sauce
• 1/2 tablespoon ketchup
• 1/2 teaspoon hot pepper sauce
• Salt and pepper to taste
• 1 avocado - peeled, pitted and diced

Place the shrimp and lime juice into a large bowl, and stir to coat. Let stand for about 5 minutes, or until shrimp are opaque (they seriously change color). The lime juice will "cook" them. Mix in the tomatoes, onion, and cilantro until coated with lime juice as well, then cover and refrigerate for 1 hour.

Remove from the refrigerator, and mix in the Worcestershire sauce, ketchup, hot sauce, salt and pepper.

That's it. So friggin' simple. Really delicious though. Went great with Saltines. Also note: this probably made enough for 4-8 people.

Bon chappétit!

salad w/ blueberry, prosciutto & melon

So last night Dan and I had a blueberry-themed evening. We both love blueberries - who doesn't? Both dishes turned out a-freakin'-mazing. Here's what you'll need for the first:

• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon salt
• 1/4 teaspoon finely grated lime peel
• 2 cups fresh blueberries
• 1 small fennel bulb, trimmed, halved vertically, cored, cut into 1/4-inch-wide strips
• 1 cup thinly sliced red onion
• 12 paper-thin prosciutto slices
• 12 cantaloupe wedges

Whisk togehter the olive oil, lime juice, parsley, salt and lime peel in medium bowl. Season with pepper. Stir in the blueberries, fennel and onion and let stand at room temperature for at least 15 minutes, tossing occasionally.

When you're ready to serve, place the prosciutto slices around each place. Top with melon, then the blueberry mixture and serve immediately.

We were literally blown away by the combination of flavors here. The cantaloupe with the prosciutto with the blueberries with the melon - it was a circus in my mouth and I love every single minute of it. A fantastic no-cook meal for these hot days of August.

Bon chappétit!

steak w/ tomato-caper relish

Sometimes I post old favorites that I know are delicious. Sometimes I find recipes that I haven't tried before, but know I'll love. And sometimes I find wild cards. The ones that don't work out tend to go down in burning flames, never to be mentioned on here. But every once in awhile, something strange catches my eye, I try it and it turns out to be amazing. Tonight was one of those times. I love a good steak, but I have to say this relish that goes on top was so, so good that I ate half of it just while it was marinading. Seriously. Here's what you'll need:

• 2 teaspoons salt, divided
• 1 garlic clove, minced
• 1 tomato, cut into 1/3-inch cubes
• 3 tablespoons coarsely chopped, pimiento-stuffed olives
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon drained capers
• 1 fresh lime, juiced
• 1/4 teaspoon dried oregano
• 2 rib-eye steaks (each about 1 pound)
• 2 teaspoons ground cumin
• 3/4 teaspoon freshly ground black pepper

Place 1/4 teaspoon coarse salt and garlic on a cutting board. Using the flat side of knife blade, smash garlic and salt together until paste forms (this might sound weird, but it works). Transfer the garlic paste to a medium bowl. Add the tomatoes, olives, cilantro, 2 tablespoons olive oil, capers, lime juice and dried oregano and toss to blend well. Season to taste with salt and pepper. Let stand at room temperature while you prep and cook the steaks. This can be done up to an hour in advance.

Sprinkle steaks on both sides with cumin, pepper and salt. Heat the remaining 1 tablespoon olive oil in a heavy, large, non-stick skillet over high heat until very hot, about 2 minutes. Or if you're lucky enough to have a grill, but all means, grill away. Either way, add the steaks to the heated source of your choice. Sear/grill the steaks until browned and cooked to medium-rare, about 6 to 7 minutes per side. Transfer the steaks to cutting board and let rest 5 minutes or so.

Thinly slice steaks crosswise. Overlap slices on plates and place the relish on top. Feel free to be generous with the relish portion sizes - as I said about, it's freaking delicious.

Bon chappétit!

maple-glazed tuna steak (updated)

So this is a new dish I just tried this weekend and it's FANTASTIC! Better even, it took 20 minutes from start to finish. It's a simple seared tuna steak, that I paired with a pear & potato salad recipe. Here's what you'll need:

• 1 tablespoon Dijon mustard
• 2 tablespoons maple syrup (you really should use real syrup for this...it's worth it)
• Juice of 1 lime
• 1/4 cup olive oil
• 6-ounce tuna fillets
• Salt and black pepper
• Cilantro sprigs

Begin by mixing together the mustard, maple syrup, lime juice, and 1 tablespoon of the olive oil, then set aside (taste it first though, it'll get you totally excited for the dish.) Next, season the tuna on both sides with salt and pepper. Heat the remaining 3 tablespoons olive oil in a non-stick skillet over high heat. Add the tuna and cook for 30 seconds on each side. I know this doesn't seem like much, but you're only searing the tuna. The middle will indeed be pretty raw, but the taste and the play on hot and cold will pay off. Trust me.

Remove the tuna from the pan and brush both sides of the tuna with the maple-mustard glaze. Garnish with the cilantro and that's it. I know I myself often skip the garnish, as I think it's just for show. However, the cilantro really adds a nice dimension to the dish.

Again, I can't stress how awesome this was. I made a single tuna steak with this, but you'd definitely have enough of the mixture for 3-4 fillets. Bon chappétit!