Is it too early for a sensible post yet? Sensible as in a recipe that isn’t drenched in cream, butter, cheese, and other holiday food extravagances? Sure, there’s some honey and brown sugar in this, but compared to what we’ve all probably been eating lately, this is a pretty healthy meal. Especially if you add some sauteed chard and just a little bit of creamy polenta on the side.
This is a great, relatively quick and inexpensive meal to have in your repertoire. And there’s no need to use fancy balsamic here, just a cheap bottle will do fine as you’re reducing it later. I have a huge bottle of the Safeway brand I keep specifically for marinades and reductions.
You could also easily make this with chicken thighs (should be about the same time, but check with a thermometer) or whole legs (add a few minutes).
Also, hey — Happy (Almost) New Year, everyone!
Balsamic-Glazed Chicken Drumsticks
Adapted from a recipe by Giada De Laurentiis; serves 3-4
1/2 cup Balsamic Vinegar
1/2 . . . → Read More: Balsamic-Glazed Chicken Drumsticks
Well, hell. It’s hot out again. And here I thought we were going to escape the Summer with sweet, sweet 70′s and sunny weather through the end. Nope. 101 103 degrees Friday and Saturday. Ick. Now’s the time for the chilled pea soup. But Saturday I will try a new gazpacho recipe — that’ll be fun.
Weather aside*, here’s a really tasty dish we had last weekend, way back when it was reasonable out. Originally, it was shrimp and Chinese broccoli in the Gourmet Magazine version, but I sneakily changed that to chicken and green beans. Mahahahahahaha!, says Chef Evil.
Anywhoooo, I found what I am 99% sure is fermented black beans at Uwajimaya. Please, no one tell me this is something else, because they were really good in this. Oh well, if they are some other kind of black bean product, this dish will just become Chicken and Green Beans with Mystery Jarred Black Beans from Uwajimaya. No biggie. But for now:
Printable Recipe pdf!
Chicken and Green Beans with Fermented Black Beans
3/4 cup reduced sodium chicken broth
3 tbsp Chinese rice wine (preferably Shaoxing) or medium-dry Sherry (I went the sherry route)
3 tsp light soy sauce
2 . . . → Read More: Chicken and Green Beans with Fermented Black Beans — It’s a Beanapalooza!
I’m typically a pretty simple girl when it comes to tuna — a grill pan, some oil, salt & pepper and some soy sauce for dippin’ and I’m done. Okay, maybe a few more things but you know what I mean.
However, the other day, I had some cream left over from the basil ice cream, so I decided to go all out and make this cream sauce for our tuna. Damn! It was good.
Pan Seared Tuna with Ginger-Shitake Cream Sauce
Adapted from Bon Appétit magazine
2 6-ounce ahi tuna steaks, each about 1 inch thick
2 tbsp peanut oil
1 tbsp butter
4 thinly sliced green onions
1/4 cup chopped cilantro
1 tbsp finely chopped, peeled fresh ginger
2 garlic cloves, chopped
4 ounces fresh shiitake mushrooms, stemmed, caps sliced
3 tbsp low sodium soy sauce
1 cup whipping cream
2 tbsp fresh lime juice
Garnishes: Lime wedges & fresh cilantro sprigs
Sprinkle one side of tuna steaks with pepper and a little salt. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Sprinkle side facing up with a little salt and pepper.
Turn tuna over and continue cooking . . . → Read More: Pan Seared Tuna with Ginger-Shitake Cream Sauce — Yes, Cream Sauce!
Pork Tenderloin en Croute with Creole Mustard Sauce
This makes a really great Sunday night dinner or whenever you have some extra time. It’s pretty easy (although there are a number of steps) and it also looks very impressive, so it would be good for company. I saw this on Emeril Live and although I wanted to turn the channel, I just couldn’t because, hello!, he was was wrapping a pork tenderloin in puff pastry! How can I turn away from that? Exactly, I couldn’t.
Speaking of couldn’t — I could not find Creole mustard so I just used regular Dijon mustard and added some Creole seasoning blend that I had in the cabinet. Seemed to work just fine. If you don’t have Creole seasoning I would mix some onion powder (1 tsp), garlic powder (1 tsp), celery seed (1/2 tsp), a little cayenne pepper (pinch), sweet paprika (1/4 tsp) and some dried basil and oregano together (1/4 tsp each). Then use about 1/2 teaspoon of that mixture in the sauce.
For the tenderloin and pastry:
1 tbsp unsalted butter
1 pork tenderloin, trimmed of all fat and silver skin
Salt & pepper
2 tbsp olive oil
1 1/2 cups diced onions
1/2 cup diced . . . → Read More: Everything is better en Croute