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Recipe: Thai Duck Breast Curry

03 Nov
Duck Breast Curry

Duck Breast Curry

This is one of my absolute favorite recipes to make. The flavors in this dish are out of this world. It is a little pricey thanks to the duck breast, but it’s 100% worth it.

Of course, you can always use chicken, beef or even pork to make the dish. But do any of those meats really compare to duck? Think about it, then go ahead and splurge.

Ingredients

  • 6 TBSP Thai red curry paste (you can buy it, but here’s a homemade recipe that’s superior to storebought)
  • 1 1/2 can coconut milk
  • 2 TBSP olive oil
  • 1 TBSP unsalted butter
  • 2 cups water
  • 4 TBSP fish sauce
  • 3 cloves minced garlic
  • 3 TBSP minced ginger
  • 1/2 red onion, sliced
  • 1 green bell pepper, cored and sliced
  • 1 red bell pepper, cored and sliced
  • 1/2 cup sliced button mushrooms
  • 1/2 whole pineapple, cut into chunks (if using canned, drain before adding)
  • 1/2 cup fresh basil, chopped
  • 3 boneless duck breasts with fat
  • cooked jasmine rice
Duck Breast Curry in the Pot

Duck Breast Curry Simmering in the Pot

Directions:

  1. Heat 1 TBSP olive oil and 1 TBSP butter in large skillet over medium-high heat.
  2. Place duck breasts (fat side down) in skillet and cook for several minutes (until skin is crisp and golden brown, the meat doesn’t need to be cooked at this point).
  3. Remove duck from the skillet, cut into slices and set aside.
  4. Reduce heat to medium-low and add garlic and curry powder to skillet. Let cook for several minutes so that flavors release.
  5. Pour in coconut milk, water, fish sauce and minced ginger. Stirk over low heat for 10 to 15 minutes.
  6. In a separate pot (or Dutch oven) heat remaining oil over medium-high heat. Then add onions, mushrooms and bell peppers and cook for several minutes.
  7. Make sure the pot is hot and add the duck. Cook for 3 to 4 minutes, stirring regularly.
  8. Add pineapple and cook for an additional 2 minutes.
  9. Taste the curry sauce and adjust spices as necessary.
  10. Pour curry sauce into the pot with duck and other vegetables. Stir to combine then simmer for 5 to 10 minutes.
  11. Check sauce’s consistency and add more water if too thick or simmer longer if too watery.
  12. Remove from heat and cool for 5 minutes.
  13. Add chopped basil and serve immediately over jasmine rice, spooning sauce into the bowl.

This recipe may seem overwhelming, but once the curry paste is prepared, it really is a breeze to make. And if you still think it’s time-consuming, I promise you the flavors will make you forget all about the labor.

This is a recipe you will want to make over and over again. It’s that good.

 
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Posted by on November 3, 2011 in Cookin', Recipes

 

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Recipe: Butternut Squash Frittata with Sage and Emmentaler Cheese

02 Nov
Butternut Squash Frittata with Sage and Emmentaler Cheese

Butternut Squash Frittata with Sage and Emmentaler Cheese

Butternut squash is one of my Fall favorites. It’s light, sweet and a tad earthy so it’s ideal for roasting. This frittata uses roasted butternut squash, sage and a slightly sharp Emmentaler cheese to make a dish great for breakfast, brunch or even dinner.

Use a non-stick pie dish or an oven-safe skillet to make this in the oven. Be sure to whisk the eggs well so that it turns out nice and fluffy.

Ingredients

  • 1 medium-sized butternut squash, cut into cubes (about 4 cups)
  • 1/2 red onion, sliced
    • Butternut Squash and Red Onion

    Sauteeing the Butternut Squash and Red Onion

  • 1 TBSP olive oil
  • 8 eggs
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/3 cup milk (or heavy cream)
  • 2 TBSP chopped fresh sage
  • 1 cup grated Emmentaler cheese

Directions:

  1. Preheat oven to 425F.
  2. Place butternut squash and onion in a large oven-safe skillet or dish and toss with olive oil, half of the salt and half of the pepper.
  3. Roast until browned and softened (about 25 minutes).
  4. Remove from oven and set aside to cool for about 5 minutes.
    5. A Slice of Butternut Squash Frittata

    A Slice of Butternut Squash Frittata

  5. In a large bowl, whisk eggs, milk or cream, sage and remaining salt and pepper.
  6. Pour egg mixture into skillet and cook until set (about 8 to 10 minutes).
  7. Remove frittata from the oven and sprinkle with Emmentaler cheese.
  8. Turn on broiler and place skillet underneath until cheese melts and the top of the frittata is browned (about 2 minutes).
  9. Cool frittata, cut into wedges and serve.

Pair this frittata with a breakfast meat of you choice or enjoy it solo. The flavors are very nice as butternut squash and sage often go hand-in-hand.

The frittata should rise some while in the oven, but settle out nicely once removed. If the egg mixture isn’t fully cooked, return to oven and cook an additional 2 minutes.

Enjoy this frittata as part of a great Fall brunch.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on November 2, 2011 in Brunch, Cookin', Recipes

 

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Recipe: Thai-Style Beef Short Ribs

01 Nov
Thai-Style Beef Short Ribs with a Side of Bok Choy

Thai-Style Beef Short Ribs with a Side of Bok Choy

Here’s a great slow cooker recipe. I love my Dutch oven (almost as much as I love my iron skillet) so it’s something I cook in quite a bit. This short ribs recipe features Thai flavors that are bold and intense.

While this recipe does take several hours, it’s definitely worth it. The short ribs will melt in your mouth once slow cooked. The sauce soaks into the rice making a great bed for the rich flavors of the short ribs.

Ingredients

  • 2 tsp chili oil
  • 2 tsp salt
  • 2 lb beef short ribs, trimmed
  • 1/2 tsp black pepper
  • 1/3 cup minced shallots
  • 3 TBSP minced fresh ginger
  • 3 minced garlic cloves
  • 2 TBSP red curry paste
  • 1/4 cup water
  • 1 TBSP sugar
  • 1 TBSP fish sauce
  • 1 tsp lime rind
  • 1/4 cup coconut milk
  • 1 TBSP fresh lime juice
  • 4 cups cooked brown rice

Directions:

  1. Preheat oven to 200F.
  2. Heat chili oil in a medium Dutch oven over medium-high heat. Season ribs with salt and pepper. Add half of the ribs to the Dutch oven and cook 2 minutes on each side until browned. Set aside and repeat with remaining ribs.
    3. Thai-Style Beef Short Ribs in the Pan

    Thai-Style Beef Short Ribs in the Pan

  3. Saute garlic, shallots and ginger in Dutch oven for about 2 minutes.
  4. Stir in 1/4 cup water and curry paste and cook another minute.
  5. Stir in coconut milk, sugar and fish paste.
  6. Add ribs pack to Dutch oven and cover and cook in over for 6 hours.
  7. Remove ribs from cooker and set aside, but keep warm.
  8. Strain remaining liquid through a colander over a bowl. Place a zip-lock bag in a 2 cup measuring cup and pour liquid into the bag and let stand for about 10 minutes.
  9. After the fat has risen, seal the bag and cut off one of the bottom corners. Drain the drippings into a bowl, stopping before the fat drains.
  10. Stir salt, pepper, lime rind and lime juice into the sauce.
  11. Shred the rib meat while removing the bones.
  12. Serve the ribs over rice and top with sauce.

If you don’t have a Dutch oven, you’re welcome to cook this in a Crock Pot. I’m sure it will work just as well. You can also kick up the spiciness of the dish by adding in some sriracha. Serve with a side of sauteed bok choy.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on November 1, 2011 in Cookin', One-Pot Wonders, Recipes

 

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Recipe: Salted Caramel Upside-Down Pecan Pie

31 Oct
Salted Caramel Upside-Down Pecan Pie

Salted Caramel Upside-Down Pecan Pie

Pecan pie is one of my favorite desserts, but this year, my goal was to create a recipe presenting a new take on a classic. I decided to make a version that uses a salted caramel instead of a maple syrup base. It’s also baked upside down in an iron skillet. I’m of the belief that all things cooked in an iron skillet turn out better.

With the holidays just around the corner, this pecan pie recipe is one worth trying. It’s sure to be a hit because of the salty/sweet balance.

Ingredients

  • 12 TBSP unsalted butter (1 1/2 sticks)
  • 1/2 cup honey
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 4 cups pecan halves (about 1 pound)
  • 3/4 cup heavy cream
    • Salted Caramel

    Making the Salted Caramel

  • 1 TBSP salt
  • 1 pre-made pie crust (thawed)

Directions:

  1. In a 10-inch iron skillet over medium heat, melt butter, honey and sugars. Bring to a boil and boil for 4 minutes. Add in pecans and heavy cream and boil 3 more minutes.
  2. Remove from heat and set aside. Let cool about 30 minutes.
  3. Using a wooden spoon, mound pecans and caramel slightly in center of skillet, leaving space between pecans and edge of skillet.
  4. Preheat oven to 425F and place rack in the top third of oven.
  5. Roll out pie crust into a 13-inch circle. Place the crust over the skillet, tucking the dough down against the edge of the skillet and around the pecans.
  6. Place two baking sheets, one of top of the other, underneath the skillet to catch drippings while pie is baking. Place skillet in the oven and bake until dough is just turning golden brown (about 10 minutes.
  7. Reduce oven temp to 350F and continue baking until pie crust is cooked and the caramel is bubbling around the edges of the skillet (about 30 minutes).
  8. Remove the pie from the oven and let cool about 20 minutes.
    9. Salted Caramel Upside-Down Pecan Pie in the Oven

    The Pie in the Oven

  9. Carefully invert the pie onto a parchment-lined tray, baking sheet or directly on to serving plate. Do not invert into a pie dish, you should invert the pie onto a flat surface.
  10. If the pie does not release easily, heat the skillet over medium heat for about 30 seconds.
  11. Serve warm with a scoop of vanilla ice cream.

You can always adjust the salt of this dish if you want something sweeter. I’m a big fan of salty/sweet dishes and this pie is the perfect blend. Especially, with the salty/sweet of the caramel pairing with the nuttiness and butteriness of the pecans.

Make this pie to wow your guests on Turkey Day.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on October 31, 2011 in Cookin', Desserts, Recipes

 

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Recipe: Curried Cauliflower Soup

30 Oct
Curried Cauliflower Soup

Curried Cauliflower Soup

If you’re looking for a soup recipe that has a nice kick, this Curried Cauliflower Soup is the perfect find. It’s creamy and light with lots of flavor. Top it with toasted almonds for a nice crunch.

I would categorize this as a Fall or Summer soup since it’s light, but utilizes cauliflower. It has a frothy texture to it which keeps it nice and light.

Ingredients

  • 3 1/2 cups 2% organic milk
  • 3 teaspoons curry powder
  • 1 cup chopped red onion
  • 1/4 cup almonds
  • 3 cloves garlic, chopped
  • 5 cups cauliflower florets (about 1 pound)
  • salt and pepper to taste

Directions:

  1. Preheat oven to 350F. In a medium bowl, toss almonds with 1 teaspoon milk and 1 teaspoon curry powder. Spread on to baking sheet and bake until toasted (6 to 8 minutes). Set aside.
  2. Meanwhile, heat 1/2 cup milk in a large pot over medium heat. Add garlic and onion and cook, stirring occasionally, about 10 minutes.
  3. Add cauliflower, remaining curry powder and milk, cover and simmer until cauliflower is very tender (about 30 minutes).
    4. Cooking Curried Cauliflower Soup

    Boiling the Cauliflower

  4. Season to taste with salt, pepper and additional curry powder (if necessary).
  5. Working in batches, puree in blender until smooth. Transfer to bowl and garnish with toasted almonds before serving.

This is a very healthy recipe that avoids the use of cream so it’s not loaded with fat. You can also substitute skim milk to eliminate even more calories and fat. Making the substitution won’t sacrifice any of the flavor.

The spicy kick of the curry goes really well with the creaminess of the cauliflower. Serve it as a side with dinner or as an appetizer.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on October 30, 2011 in Cookin', Recipes, Soups/Stews

 

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Review: Stein’s Market and Deli

28 Oct
Stein's Market and Deli

Stein's Market and Deli

Stein’s Market and Deli is one of New Orleans’ true foodie gems. Located on Magazine, Stein’s (as the locals call it) serves some of the best deli sandwiches in the city and features an eclectic offering of specialty meats and cheeses, beers, soft drinks, desserts and candy that are otherwise hard to find.

Stein’s offers daily specials (closed Mondays) that are all worth trying. My favorite? The Friday special: Fancy Schmancy Cuban. Stein’s loads its Cuban with ham, pork, gruyere, spicy brown mustard and some of their homemade pickles. It’s perfection pressed between two slices of ciabatta.

My main go-to sandwich on other days of the week is the Fernando. The Fernando is prosciutto, pesto and mozzarella on ciabatta. So simple, so delicious.

I also really enjoy the Southern Animal Foundation. As you can guess, vegetarians should steer clear of this one. The S.A.F. is turkey, cheese, bacon, avocado and cucumber on wheat. Aside from eating the meat, it’s relatively healthy so it’s somewhat guilt-free.

Stein's Daily Special Board

Stein's Daily Special Board

Stein’s also has one of the best Cobb salads in New Orleans. For some reason, Cobb salads in New Orleans are almost non-existent, but thankfully, Stein’s has a version that satisfies.

Aside from the lunch offerings, Stein’s is one of the best places to get bagels in an otherwise beignet city. The bagels at Stein’s come from Davidovich Bakery in New York City, the bakery that claims to make the “original NYC bagel.” I can’t really argue with their claim.

I highly recommend ordering a breakfast bagel sandwich from Stein’s if you’re in the area. You can also order some lunch sandwiches on a bagel. I often order lox and cream cheese with avocado on a bagel and it’s delicious. Though once a lady told me I was weird for ordering that. Some people need to explore more.

If you aren’t hungry, you can also stop by to stock up on some unique beers from around the world. Stein’s has one of the best bottled beer selections in the city and regularly hosts beer classes some weeknights. You can always just pick up a six pack to go though.

Stein's Beer

Some of the Beer Choices at Stein's

If you live in New Orleans and haven’t visited Stein’s or if you’re planning to visit New Orleans at some point, you owe it to yourself to add Stein’s to your list of places to check out. You really can’t go wrong with all the high-quality ingredients they use. You may experience a little bit of a wait and the seating area is slim, but it’s 100% worth it.

Stein’s Market and Deli is located at 2207 Magazine Street. The hours are Tues.-Fri. 7 a.m. to 7 p.m. and Sat.-Sun. from 9 a.m. to 5 p.m.

All photos courtesy of Amy Jett Photography.

 
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Posted by on October 28, 2011 in Eatin'

 

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Recipe: Tofu-touille

26 Oct
Tofu-touille

Tofu-touille

Tofu-touille is a take on the French vegetable dish ratatouille. This is a great way to add some extra protein to ratatouille without sacrificing calories. If you’re wary to try tofu A) you shouldn’t be and B) you can omit without changing up the dish too much.

This makes a great casserole for Fall that’s loaded with nutrients and low on calories.

Ingredients

  • 2 TBSP olive oil
  • 4 cloves garlic, minced
  • 1 block firm tofu, drained and dried
  • 2 tsp Italian seasoning
    • Sauteeing Eggplant

    Sauteeing Eggplant

  • 1 eggplant, cut into 1/2-inch cubes
  • salt and pepper to taste
  • 1 cup shredded mozzarella cheese
  • 1 zucchini, sliced
  • 1 cup oyster mushrooms
  • 1 cup button mushrooms
  • 1 large yellow onion, sliced into rings
  • 1 green bell pepper
  • 1 red bell pepper

Directions:

  1. Preheat oven to 350F. Coat bottom and sides of a 2 quart Dutch oven with olive oil.
    2. Tofu-touille Finished

    Tofu-touilee Out of the Oven

  2. Saute garlic until lightly browned, mix in parsley and eggplant. Saute until eggplant is soft, about 10 minutes. Season with salt and pepper to taste.
  3. Spread eggplant mixture evenly across bottom of the Dutch oven. Sprinkle with some mozzarella cheese. Spread zucchini in an even layer over top. Lightly season and sprinkle with more cheese. Continue layering in the order of your choice with onion, mushrooms and bell pepper. Cover each layer with seasoning and cheese.
  4. Bake for 45 minutes and serve.

This is a delicious one-pot wonder that can serve as an entree or a side dish. You can also add in any vegetables of your choice making this version of ratatouille a truly versatile vegetarian dish.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on October 26, 2011 in Cookin', One-Pot Wonders, Recipes

 

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Recipe: Spicy Asian Coleslaw

25 Oct
Spicy Asian Coleslaw Ingredients

Spicy Asian Coleslaw Ingredients

Coleslaw is a great side any time of the year and pairs well with most main dishes. This recipe uses purple and napa (white) cabbage and skips out on the mayo which means it’s healthier and not packed with as many calories.

Because of the Srirachi and chili oil I incorporate it has a nice kick that’s offset by the lime juice and cilantro.

Ingredients

  • 3 TBSP canola or peanut oil
  • 1 TBSP chili oil
  • Juice of 2 limes
  • 1 TBSP Sriracha
  • 1/2 head purple cabbage
  • 1/2 head napa cabbage
  • 1/2 cup roasted almoonds
  • 1/2 cup shredded carrots
  • 1/4 cup cilantro
  • 1 TBSP white sesame seeds
  • 1 TBSP black sesame seeds

Directions:

  1. Cut up cabbage, cilantro, almonds and carrots.
    2. Spicy Asian Coleslaw

    Spicy Asian Coleslaw

  2. Whisk together oils, lime juice and Sriracha.
  3. Combine all ingredients in a large bowl and toss with dressing to coat.
  4. Refrigerate 20-30 minutes and serve.

This is a really versatile recipe by that can be eaten alone, used on a sandwich or as a colorful garnish bed. It’s simple and doesn’t rely on too many ingredients yet it’s full of flavors and crunch. Plus, one cup of cabbage is only going to cost you 22 calories so I imagine this recipe won’t exceed 100 calories for an entire cup. It’s guilt-free.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on October 25, 2011 in Cookin'

 

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Recipe: Pumpkin Turkey Chili

24 Oct
Pumpkin Turkey Chili

Pumpkin Turkey Chili Ready to be Served

Chili is a great Fall one-pot wonder. This chili recipe boosts the flavor by using pumpkin puree as the base. It’s also loaded with healthy vegetables and lean protein (this recipe uses turkey, but I’ve also used tofu) for a very balanced meal. It’s suited for most diets as the chili itself is gluten-free and dairy-free.

So next time you’re hosting a football watching party or any other Fall event, be sure and add this recipe to your must-try list.

Ingredients

  • 1 15 oz. can of pumpkin puree
  • 2 TBSP extra-virgin olive oil
    • Pumpkin Turkey Chili Ingredients

    Pumpkin Turkey Chili Ingredients

  • 1 green bell pepper, cored and chopped
  • 1 red bell pepper, cored and chopped
  • 2 jalapeño peppers, cored and chopped
  • 1 small yellow onion
  • 1 small red onion
  • 2 cloves garlic, chopped
  • 1 ear of fresh corn, roasted*
  • 1 tomato, cored and chopped
  • 1 can red kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 pound ground turkey (or other protein of your choice)
  • 1 cup water
  • 2 TBSP chili powder
  • 2 tsp ground cumi
  • 1 tsp white pepper
  • Salt and pepper to taste
  • Hot sauce, such as Tabasco, to taste

Directions:

  1. Heat oil in large pot over medium-high heat.
  2. Add chopped onions, peppers, jalapeños and garlic and cook, stirring frequently, until tender. Roughly 5 minutes.
  3. Add turkey (or other protein) and cook until browned.
  4. Add roasted corn, tomatoes, pumpkin puree, water and spices and bring to a boil.
  5. Reduce heat to medium-low and add all beans.
  6. Cover and simmer, stirring every 5 minutes, for 30 minutes more.
  7. Serve chili in bowls with garnish. Some of my favorite garnishes include sliced avocado, shredded cheese, sour cream (or plain Greek yogurt) and cilantro.
    Pumpkin Turkey Chili in the Pot

    Pumpkin Turkey Chili in the Pot

  • *To roast corn, preheat oven to 350F. Place corn (in husks) on oven rack and roast for 30-40 minutes. Slice corn from cob.

You can mix and match the suggested garnishes as you see fit. I prefer all of them together. I also serve this chili with a jalapeño cheese cornbread and crumble it over the top. No matter how you dish it out, this is a great chili loaded with nutrients and perfect for a cool Fall day.

Photos courtesy of Miguel Solorzano Photography.

 
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Posted by on October 24, 2011 in Cookin', One-Pot Wonders, Recipes

 

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Review: East Side Kings (Austin)

21 Oct
East Side Kings Food Truck

East Side Kings Food Truck

So I learned the hard way that most food trucks in Austin are dark on Mondays. Thankfully, East Side King’s trucks still operate on Mondays so the food conquest wasn’t a failure. East Side King has three locations, but we settled on visiting the East Side Kings at Liberty Bar.

The space is located in a pretty quiet area of Austin, but it was still pretty busy for a Monday night. After looking at the menu, I ordered Poor Qui’s Buns, Thai Chicken Karaage and Derek’s Favorite Chicken Buns.

Something I love about food truck (and East Side King is no exception) is the fact that things are cooked to order. East Side King incorporates a lot of herbs into the dishes and all were fresh and crisp.

Poor Qui's Bun

Poor Qui's Bun

The first thing I tried were the Poor Qui’s Buns — roasted pork belly in steamed buns, Hoisin sauce, cucumber kimchi and green onion. Delicious. The pork belly was crackly and blended perfectly with the crunch and acidity of the cucumber kimchi. The bun was light and fluffy and didn’t distract from the overall taste of all the elements.

Next I sampled the Thai Chicken Karaage — deep fried chicken thigh with sweet and spicy sauce, fresh basil, cilantro, mint, onion and jalapeno. I’m willing to go on record and state that thighs are the most underrated cut of chicken. They have so much flavor and East Side King really brought out the flavor with the mix of herbs, jalapeno and the sauce. It was crispy, hot, cool and refreshing. The perfect dish for a warm night.

Thai Chicken Karaage

Thai Chicken Karaage

This dish also paired really well with my Shiner Bock. So don’t forget about the right beer.

Finally, I tried the Derek’s Favorite Chicken Buns. Once again, the chicken thigh pieces were crisped to perfect. This bun was composed of deep-fried chicken thigh, Thai flavored spicy mayo, fresh basil, cilantro, mint, onion and jalapeno. This turned out to be my favorite dish. The pillowy soft bun mixed with the herbs and crispy chicken provided a very textured, yet simple dish.

I’m a big fan of Asian cuisine, and East Side King can hold it’s own as a serious Asian dining experience — albeit outside of the standard brick and mortar. It’s no wonder Anthony Bourdain stopped by on his most recent visit to Austin.

Derek's Favorite Chicken Buns

Derek's Favorite Chicken Buns

The brains behind East Side King consist of former chefs from Uchi, one of Austin’s top Asian restaurants. They’re really onto something here as they’re now up to three truck — each with a unique menu. They’re also smart to open on Monday nights, they pretty much have a Monday night monopoly.

I’ll have to wait to continue my food truck conquests on my next visit to Austin. Just not on a Monday.

East Side King trucks operate outside of Liberty Bar, The Grackle and Shangri-La in Austin. Hours vary so visit the East Side King site for more info.

 
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Posted by on October 21, 2011 in Eatin'

 

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