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Posts Tagged ‘corn soup’

I had a bunch of tarragon left from my braised lamb shanks that I wanted to use up with some chicken. Most of the recipes I’ve seen with tarragon involve a cream sauce. That’s all well and good on a cold day, but what does that do for me on a hot, sweltering, humid day? I thought it’d be best to toss it into a marinade and slap the meat on the grill. So, that’s what I did.

First things first though, I made a very simple corn soup. This soup is so simple I didn’t even use garlic! I simply stripped the kernels off of 3 ears and threw them, along with the naked ears, into a pot with 2 cups of water. I brought it up to a boil, covered the pot, turned the heat down to med-low, and let it simmer for about 20 minutes. Then, I turned off the heat and let it come to room temperature. That gave me time to mix together the marinade and get the chicken ready.

Jumping ahead, once the soup was cool, I tossed the naked ears and poured everything else into my blender and pureed it all up. I poured it back into the pot and slowing brought it back up to a slow simmer. I seasoned it with salt and pepper and then garnished it with some chopped up tarragon.

For the marinade I mixed together 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 2 cloves of garlic minced, about 3 tablespoons of finely chopped tarragon, and 2 large chicken breasts that I separated the tender strip from the large piece (I did this for two reasons, the breasts were huge and I wanted some meat for lunch the next day). I covered it all with plastic and let it sit in the fridge for about an hour. I took it out and let it sit for about another hour while it came back to room temperature.

For my veggies I sautéed together 5 shiitake sliced, 1 red bell pepper cut into strips, 1 small head of broccoli cut into florets, 3 garlic cloves minced, and 1/4 onion sliced with 2 tablespoons of butter and about 2 tablespoons of soy sauce.

I first melted the butter. Then I let the garlic go for about 30 seconds before adding the onion and pepper. About 5 minutes later I added the shiitake. 5 more minutes and I threw in the broccoli. I let that all saute together for about 7 more minutes and then poured in the soy sauce. Once the soy had all but evaporated in went about 2 tablespoons of chopped tarragon.

Grilling chicken like this is super easy. I heated the grill up to med-high heat and grilled the chicken for about 7 minutes on each side with the lid closed. That gives really nice grill marks and keeps the chicken nice and juicy.

That’s about all she wrote for this dinner. Oh, we had white rice for our starch.

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Over the weekend a couple of our friends stopped by to meet Otis. They came bearing gifts. Flowers for mommy and a Rick Bayless cookbook for daddy, an autographed one nonetheless! The in-laws haven’t really experienced Mexican flavors since there really aren’t many Mexican ingredients available in Japan. While there are a few “Mexican Restaurants”, they’re really just simple mid-scale taquerias. Combine the cookbook, their lack of Mexican food experience, and the fact that Chicago hit 90 degrees yesterday and I really had no choice but to grill up some tasty tacos with all of the fixens.

Some of the dinner was right out of the Bayless cookbook (cilantro-lime dressing, jicama salad, and roasted tomatillo salsa), some was inspired by the Bayless cookbook (grilled pork and sweet potatoes where he used ancho instead of chipotle), and some is right out of my repertoire (chilled corn soup and simmered black beans).

First thing I made was the cilantro-lime dressing. I used 1/2 cup of cilantro, the zest from 1 lime and the juice from three, 1/2 jalapeno seeded and stemmed, 1/2 cup canola oil, and 1/4 cup olive oil.

I threw it all into my little blender and whipped it up! I seasoned it with a little salt and pepper, poured it into a glass jar, and let it sit in the fridge while I prepared the rest of the dinner.

Next, I made the corn soup. I cut the kernels off of 5 ears of corn, chopped up 2 garlic cloves, and diced 1/2 onion. I put it all into a pan with 1/2 cup of milk and 1/2 cup of water and brought it up to a low boil. I covered the pot and let it simmer over med-low heat for about 20 minutes. Then I let it cool down and poured it into my blender for a good puree. I seasoned it with salt and pepper and let it sit. Since I was serving it cool I didn’t need to reheat it or anything. I did pour it back into the pot so I could clean the blender for the next item.

For the roasted tomatillo salsa I husked, rinsed, and halved 4 tomatillos, pealed 2 garlic cloves, chopped the other half of the jalapeno, small diced 1/2 a small onion, and roughly chopped 1/3 cup of cilantro. I soaked the diced onion in cold water for 30 minutes to remove some of the sharpness.

In a hot, dry skillet I put the tomatillos (cut side down) and garlic in to roast, about 5-6 minutes per side.

Then I put everything except for the onions into the blender along with 1/4 cup of cold water and pureed it up. I poured it into a glass bowl and mixed in the rinsed onion. That went into the fridge until dinner time.

I opened up a 30 ounce can of black beans, rinsed them off, and placed them in a pot with 3 diced green onions, 1 minced garlic clove, and about 1/4 cup of water. I let it simmer for about 20 minutes and then seasoned with salt and pepper.

For the spice rub I used 1 teaspoon of dried oregano, 1/4 cup of chipotle (the chipotle I have has a little sugar mixed into the blend, otherwise I would have added a little), 2 tablespoons of apple cider vinegar, 2 tablespoons of canola oil, and 2 garlic cloves finely minced. I mixed it all together until it became a smooth paste.

I rubbed the chipotle paste all over a 1.5 pound pork loin and a large sweet potato that I had cut into 8 wedges.

I heated up the left side of my grill to med-high and the right side to med-low. I first put the pork loin over direct heat, fat-side down, for about 5 minutes to give it a nice crust. Then I moved it to the top rack, turned it over, and turned the heat down to med-low. At the same time I put the sweet potato wedges on the top rack over the right side. I closed the grill and let it go for about 15 minutes. Then I turned over the sweet potato wedges, covered the grill again, and let it go for another 10 minutes. When I took the meat off the grill I tented it with foil and let it rest for 10 minutes before slicing it up.

Look at that piece of swine! Doesn’t that just make your mouth water? I have to say, it might be the juiciest, most flavorful piece of pork I have ever grilled.

While the grill was going I put together a jicama salad. I peeled a medium jicama and then cut it into 1/4 inch width sticks. I tossed it in a large bowl with some watercress, chopped red leaf lettuce, and some of the cilantro-lime dressing.

When everything was ready I heated up some corn tortillas and laid everything out on the table. The corn soup got a drizzle of cilantro-lime dressing for garnish. We made tacos and drank beer and filled our bellies! Yuki’s parents were quite impressed with dinner. Honestly, so was I. Everything turned out fantastically! Thank you Mr. Bayless! And thank you Mr. Eirinberg!

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Last night I made a fajita fiesta for dinner. We picked up a couple of pomegranates the other day and I wanted to use some in guacamole. So, I made up a Mexican meal.

The first thing I did was make a real simple corn soup. I took 4 ears of corn, 1/2 onion, and 1 garlic clove. I stripped the kernels from the ears and tossed it all (ears included so I wouldn’t lose all of the milky flavor) into a soup pan. I chopped up the onion and garlic, tossed them in the pan as well. Then I poured in 3 cups of water. I brought it to a boil, covered the pot, turned the heat down to medium-low, and let it simmer for about 7 minutes. I turned off the heat and let it cool down a bit.

After it cooled a little I discarded the ears and poured the rest into my blender and pureed it. I wiped out the pan and strained it back in then seasoned with some salt and pepper. I let that sit covered while I prepared the rest of the dinner and just re-heated it for service, garnished with some cilantro.

For the rice, I used my rice cooker to make 2 cups of rice, but added 1/4 cup defrosted frozen peas, and 1 carrot chopped into quarter moons. I also replaced 1 cup of the cooking water with chicken stock to deepen the flavor a little. I hit the start button and let the cooker do it’s thang.

Then I put together the guacamole. I used 3 avocados, 2 plum tomatoes (the pic shows 3, but I only used 2), 1/4 onion, 1/2 pomegranate, the juice from 1 lime, 1 garlic clove minced, and some cilantro. I actually started on the onion quite a bit earlier. To take the bite out of without cooking I diced it and soaked it in cold water for about 2 hours. That keeps it crisp but eliminates the rawness. In a glass bowl I let the minced garlic soak in the lime juice for about 10 minutes to mellow it out a bit, then I added everything else and mashed it u with a fork keeping it a little chunky. I seasoned it as needed and then set it aside (I did snack on it while I cooked).

For the fajita I used 1 teaspoon cayenne, 1 teaspoon cinnamon, 2 teaspoons dried oregano, 1 tablespoon sugar, 1 green bell pepper sliced, 1 orange bell pepper sliced, the zest and juice from 1 lime, 1/2 jalapeno sliced, 1/2 onion sliced, and 1 pound of chicken breasts sliced into thin strips.

In a glass bowl I mixed together the lime zest and juice with all of the spices and tossed the chicken in. I let it marinade for about 30 minutes. I used that time to cut the peppers and get the black beans going, but I’ll get to the beans in a minutes.

In a large saute pan I heated 2 tablespoons of vegetable oil and stir-fryed the chicken and spices for about 7 minutes. Then I added the peppers and onion and stir-fryed them with the chicken for a further 7 minutes or so. For service I garnished it all with some fresh cilantro.

Alright, for the beans I thoroughly drained and rinsed 1 14oz can of black beans and put them in a small sauce pan with 1/4 onion small diced, and 1/2 jalapeno diced. I filled the black bean can about 1/4 full of water and poured that in. I brought it up to a slow boil and let it go while I finished up the fajitas. I seasoned it as needed.

For service I just laid everything out on the table along with some warm whole wheat tortillas. I know whole wheat is not very authentic, but I opted for the health benefits of whole wheat instead of authenticity. The only thing missing was sour cream, a mistake I will not make the next time.

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Here’s my first attempt at making Gyu-don, Japanese simmered thinly sliced beef with onions on rice. It’s surprisingly simple to make, yet full of flavor and easy on the wallet.

The trick is to get the beef sliced as thin as deli meat. You can get it at Mitsuwa, but I’m not sure where else to get good quality meat in this fashion. I’m sure it’s available. I do know that it’s near impossible to get such even thin slices at home with a knife no matter how sharp it is.

So, take put a little oil in a medium-sized pot and cook some ginger and garlic for a minute or two. Then add an onion thinly sliced and sweat it for a few minutes. Add a couple cups of water, a quarter cup each of soy sauce and mirin, a few pinches of sugar and let it come to a simmer. Then add your beef and let it cook until the liquid is reduced by 3/4’s.

All you have to do then is put some white rice in a bowl and top it with some Gyu-don.

I served it with a simple corn soup garnished with Thai basil and a salad that Yuki made. She tossed some mixed greens, julienned carrots, celery, and cucumber (I left the cucumber out of mine, vile phalis!) in a homemade hijiki vinaigrette. All washed down with a cold beer.

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