2008-08-24 Shopping List

Tomato-melon gazpacho with grilled chicken (p. 24)
Classic Burgers
Cedar Plank Salmon
Curried Sauteed Chicken Chunks (p. 261/106)
Sweet Corn Soup with Avocado Cream and Cilantro (p. 180, Sunday)
 

PRODUCE
1 small onion, finely chopped
Flat leaf parsley
Boston lettuce
1 tomato/cucumber
Garlic
8 tomatoes
4 zucchini
1 lemon
1 3lb cantaloupe
2 cilatnro
lemongrass
ripe but not mushy mango
1 cup Yukon Gold potato
1 yellow onion
6 ears corn
1/2 jalepeno
1/2 large avocado

MEATS
1 ¼ pounds ground beef, preferably well-marbled shoulder and not too finely ground
4 breasts chicken
1lb boneless skinless chicken

CHEESE
2oz Gruyère or Emmenthal cheese, cut into ¼-inch dice (optional)
8oz mozzarella

BREAD
Sourdough bread

MISC
2 cups Canned unsweeted or fresh coconut milk
salted peanuts or cashews
banana leaves
Dried Arbol Chilies
creme fraiche

SPICES
1 star anise
6 cardamom pods
coriander seeds
mace pieces or ground mace
fengugreek
white peppercorns
tumeric
cayenne pepper
red pepper flakes
sesame seeds

Warm Shredded Chicken Salad

Warm Shredded Chicken Salad
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By Mary Sue Milliken and Susan Feniger

INGREDIENTS:

• ½ cup extra virgin olive oil
• 2 Tablespoons lemon juice plus ½ lemon
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 5 large bunches watercress, torn into bite-sized pieces
• ½ cup dark sesame oil
• 2 Tablespoons plus ½ cup peanut oil
• ¼ cup soy sauce
• 3 Tablespoons freshly grated ginger
• 1 Tablespoon cornstarch
• 6 6-ounce boneless, skinless chicken breasts, sliced in to 3-inch by ½-inch strips
• 2 ripe California avocados, halved, seeded, peeled, and thinly sliced lengthwise

METHOD:

To make the watercress salad, in a bowl, whisk together the olive oil, 2 Tablespoons lemon juice, salt and pepper. Add the watercress and toss with dressing.

In a bowl, combine the sesame oil, 2 Tablespoons peanut oil, remaining lemon juice, soy sauce, ginger, cornstarch, and chicken. Let marinate for at least 20 minutes, but no longer than 30 minutes.

Arrange the watercress salad on 6 serving plates and chill in the refrigerator.

Heat remaining ½ cup peanut oil in a large cast-iron skillet. Fry the chicken until dark golden brown and crisp, about 1 minute per side per strip.

To serve, arrange about 8 hot chicken strips on each salad in a spoke pattern and avocado slices.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 30 minutes

Cook time: 15 minutes

Round Out the Meal:
With Spicy Soba Noodles (recipe below).

Kid Friendly:
This is kid friendly!

Beverage Pairing:
A green tea.

Spicy Soba Noodles

• 1/2 cup soy sauce
• 1 Tablespoon molasses
• 1/4 cup dark sesame oil
• 1/4 cup tahini
• 1/4 cup brown sugar
• 1/4 cup chili oil
• 3 Tablespoons balsamic or red wine vinegar
• 1/2 bunch scallions, thinly sliced
• Salt
• 1/2 pound Soba or Japanese buckwheat noodles

Place soy sauce in a pan over high heat and reduce by half. Turn heat to low, stir in molasses, and warm briefly. Transfer to a mixing bowl, and whisk with the sesame oil, tahini, brown sugar, chili oil vinegar, scallions, and salt.

Cook noodles in salted boiling water until al dente, about 3 minutes. Drain and toss under cold running water, then drain again. Combine the noodles with the sauce.

Grilled Chicken Paillard With Roasted Beet, Arugula, Cashew, and Farmers Cheese

Grilled Chicken Paillard With Roasted Beet, Arugula, Cashew, and Farmers Cheese

By Jeff O'Neill

INGREDIENTS:

     4 8-ounce chicken breasts with wing bone, pounded to ½-inch thick
     4 Tablespoons extra virgin olive oil
     Sea salt and freshly ground pepper
     4 large beets, roasted, peeled, and diced
     1 cup grapeseed oil
     ¼ cup red wine vinegar
     2 Tablespoons honey
     12 ounces farmers cheese, sliced into ¼-inch slices
     ½ pound baby arugula
     ¼ cup peanut oil (Chef O'Neill prefers Domaine de Provence roasted African)
     1 cup chopped toasted cashews



METHOD:

Preheat grill. Brush the chicken with the extra virgin olive oil, and season with salt and pepper.

In a blender, combine 1 beet with the grapeseed oil, vinegar, honey and salt, and blend until emulsified.

Grill the chicken until an internal temperature 165°F. Place on plates, and top each with the cheese, remaining 3 beets, and arugula. Drizzle with the peanut oil and the reserved vinaigrette. Sprinkle with the cashews.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 20 minutes

Cook time: 10 minutes

Round Out the Meal:
With taro chips.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A 2005 Volnay Latour.

Classic Andalusian Gazpacho

Classic Andalusian Gazpacho

Adapted from The Greatest Dishes: Around the World in 80 Recipes © 2004 by Anya Von Bremzen. Published by HarperCollins.

Serves 6

A fruity Spanish olive oil, preferably from Andalusia, is important, as is a good sherry vinegar, preferably aged. Both can be found at specialty groceries or mail-ordered (see Resources). If you can spare the time, garnish the gazpacho with tiny bread croutons fried in olive oil.

    * Four 1-inch-thick slices day-old coarse country bread from a round loaf, crusts removed, torn into small pieces

    * 3 pounds ripest, most flavorful tomatoes possible, washed and quartered (do not use Beefsteak tomatoes)

    * 4 tablespoons good-quality sherry vinegar, preferably aged

    * 3 medium garlic cloves

    * Small pinch of cumin seeds or ground cumin

    * Coarse sea salt

    * 2 firm medium-sized Kirby (pickling) cucumbers, peeled

    * 1 medium green bell pepper, cored and seeded

    * 1 medium red bell pepper, cored and seeded

    * One quarter of a medium red onion, peeled

    * 1/2 cup fragrant, fruity extra-virgin Spanish olive oil, preferably from Andalusia

    * 1/2 cup bottled spring water, or more to taste

      Garnish

    * 2 to 3 tablespoons each finely diced cucumbers, peeled green apples, slightly

      underripe tomatoes, and green bell peppers

    * Slivered young basil leaves

1. Place the bread in a large bowl, and squeeze out the seeds and some of the juice from the tomatoes over it. Crumble and massage the bread with your fingers. Add 1 tablespoon of the vinegar and let it soak for 5 to 10 minutes.

2. Using a mortar and pestle, pound the garlic to a paste with the cumin and 1/2 teaspoon of salt.

3. Transfer the bread mixture to a food processor along with the garlic paste, and process until completely smooth. Leave this mixture in the food processor while preparing the next step.

4. Chop the tomatoes, cucumbers, red and green peppers, and onion into medium dice. Place the vegetables in a bowl, stir in three large pinches of salt, and let stand for 15 minutes so that the tomatoes throw off some liquid.

5. Working in three batches, process the vegetable mixture in a food processor until as smooth as possible, adding a third of the olive oil to each batch. (The first batch will be processed with the bread mixture.) Transfer each finished batch to a sieve set over a large bowl.

6. Pass the gazpacho through a sieve, pressing on it with the back of a wooden spoon. Whisk in the remaining 3 tablespoons vinegar and the water. Adjust salt to taste. Chill the gazpacho for at least 3 hours before serving. (If making the gazpacho a day ahead, add the garlic 2 to 3 hours before serving, lest it overwhelm the other flavors.) Serve in glass bowls or wine glasses, with the suggested garnishes.

Pork Taquitos

Pork Taquitos
By Jacques Gautier

INGREDIENTS:

1 ½ pounds pork loin
2 Tablespoons kosher salt
1 teaspoon ground annatto seed
1 teaspoon ground cumin seed
1 teaspoon ground chile powder
18 corn tortillas
¼ pound radishes, sliced
¼ bunch cilantro, chopped
2 avocados, sliced
2 limes, cut into wedges

METHOD:

Preheat grill. Rub the pork with the salt and spices. Grill for about 7 minutes, or until desired doneness. Let rest at least 15 minutes before slicing into bite-sized pieces.

Heat a large skillet over medium-high heat. Quickly warm the tortillas in the skillet. Fill each tortilla with pork, radish, cilantro, avocado, and sprinkle with lime juice.

Adapted by StarChefs.com

Yield: 6 Servings

Prep time: 10 minutes

Cook time: 15 minutes

Round Out the Meal:
With sweet potato fries.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A 2003 Flor de Guadalupe Zinfandel from Baja California, Mexico.

Curried Egg Salad Recipe

Curried Egg Salad Recipe

Use any type of onion you like here, I've done this version of egg salad using yellow, white, and in this version I had a tiny red one on hand, so I grabbed for that.

    5 good quality eggs
    1 1/2 teaspoons curry powder (your favorite)
    3 tablespoons plain yogurt
    2 big pinches of salt

    1/2 small onion, chopped
    1/2 medium apple, chopped
    1/4 cup pecans, toasted and chopped
    1 small bunch of chives, minced

First off, you need to boil the eggs properly (the key to good egg salad!). Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for exactly seven minutes. Have a big bowl of ice water ready and when the eggs are done cooking and place them in the ice bath for three minutes or so - long enough to stop the cooking.

While the eggs are boiling and cooling, combine the yogurt, curry powder and salt in a tiny bowl. Set aside.

Crack and peel each egg, and place in a medium mixing bowl. Add the curried yogurt, onions, apple, pecans, and chives. Now mash with a fork. Don't overdo it, you want the egg mixture to have some texture. If you need to add a bit more plain yogurt to moisten up the mixture a bit, go for it a bit at a time. taste and add more salt if needed. Enjoy as-is, or served wrapped in lettuce or between two slices of good, toasted bread.