Salad of Yam, Bacon & Smoked Paprika Yogurt

Salad of Yam, Bacon & Smoked Paprika Yogurt

For the potatoes:

3 medium yams or sweet potatoes, diced small (1/4 inch x 1/4 inch)

Bring a pot of water to a boil.  Place the diced potatoes in water for 5 minutes or just until they are cooked through and then strain and cool on a baking dish in the refrigerator.

For the salad:

2 cups plain yogurt

1 tablespoon smoked paprika

1 teaspoon cumin, ground

5 slices of bacon, cooked, then chopped

1 bunch cilantro, chopped

1 bunch green onions, roots removed and sliced thin.

1 teaspoon kosher salt

½ teaspoon chili flakes

Carefully toss all of the ingredients together.  This can be made a day in advanced

Kalbi, Korean Barbeque Short Ribs

Kalbi, Korean Barbeque Short Ribs

For the marinade:

2 cups soy sauce

½ cup sugar, white

½ cup sugar, brown

10 cloves garlic

1 large knob of ginger

1 bunch cilantro

1 pear, chopped, do not remove skin

1 yellow onion

1 cup water

Place all ingredients in a blender and puree until smooth. Pour over the short ribs and refrigerate for an hour.

For the grill:

2-3 pounds of ¼ inch sliced short ribs or thinly sliced boneless short rib meat

Grill on very high heat for 2-3 minutes per side at most.  The only thing you want to be sure to accomplish is a dark grill mark for flavor.  They should cook very quickly.  Over cooking them will make them too chewy.  Serve with pickled vegetables, rice or cucumber salad.

The marinade poured over the short ribs.

Avocado, Asparagus & Poblano Guacamole, served with crisp tortillas, sliced napa cabbage, queso fresco & lemon

Avocado, Asparagus & Poblano Guacamole

served with crisp tortillas, sliced napa cabbage, queso fresco & lemon

Make a platter with the shredded cabbage, queso fresco, lemon, guacamole and tortillas for an easy to entertain appetizer. The asparagus gives such great texture to this guacamole. 

For the Guacamole:

1 bunch asparagus raw, thin, sliced very thin (coin shape)

2 avocados, diced and scooped out

2 poblano chilies, roasted, skin removed, seeds removed, diced small (see recipe)

2 Meyer lemons, juice only

1 small bunch cilantro, chopped

1 teaspoon kosher salt

Combine all ingredients first then stir together lightly so the vegetables are not bruised or mashed. 

For the poblano chilies:

6-8 poblano chilies, whole

2 tablespoons olive oil

½ teaspoon kosher salt

Place on a baking dish, drizzle with oil and sprinkle with salt.  Place in a 400 degree oven until the skins are dark brown.  Pull out of the oven and using tongs, toss into a stainless steel or glass bowl and cover with plastic wrap.  Let steam for 10-15 minutes or while the other ingredients for the guacamole is being prepped. Uncover the poblanos and peel off the skin, pull of the stem and using your hands scoop out the seeds.  Dice the peppers small. 

Roasted Poblano and Yellow Steel Cut Grits

Roasted Poblano and Yellow Steel Cut Grits

1 cup yellow grits, steel cut

4 cups water

1 teaspoon kosher salt

1 poblano chili or 2 jalapeños roasted, seeded and diced

2 cups shredded parmesan cheese or domestic Sartori Sarvecchio used in this recipe

2 Tablespoons cream

Chopped cilantro for garnish

Bring 4 cups of water and salt to a simmer and then add the grits.  Cook for 40 minutes on low heat, using a wooden spoon stir in the cheese, roasted peppers, and cream.  Serve immediately.  If cooling and reheating, use a little more water to reheat.

Pineapple Rosemary Salsa & Baked Corn Tortilla Chips

Besides eating this salsa with chips it would go great with grilled beef or fish. 

Pineapple-Rosemary Salsa

½ pineapple, diced small

1 bunch cilantro, chopped

1 sprig of rosemary, chopped

1 teaspoon kosher salt

2 jalapeños, roasted and chopped

1 Meyer lemon, juice only

Combine all ingredients together and stir together, it makes about a quart. Serve with Baked Tortilla Chips. 

Baked Corn Tortilla Chips

12 corn tortillas, sliced into wedges or large strips

3-4 Tablespoons olive oil

½-1 teaspoon of kosher salt

3-4 tablespoons olive oil

Preheat oven to 400 degrees

Spread out the sliced tortilla chips and drizzle the tortillas with olive oil.  Place in the oven and bake for 10-15 minutes or until golden brown.  Stir around if some are not golden.  Sprinkle with 1/2 – 1 teaspoon of salt after they come out of the oven. 

Coconut Curried Cauliflower and Carrots

Coconut Curried Cauliflower and Carrots

Serves 4

For the Cauliflower and Carrots:

3 Carrots, peeled and sliced 1/8 inch thick

1 whole cauliflower, core removed and sliced

1 teaspoon salt

2 Tablespoons olive oil

Place vegetables on a baking sheet and drizzle with the oil and sprinkle with the salt.  Bake at 400 degrees for 10 minutes or until a few golden brown edges.  It will be better to under cook them better than over cooking or they will be mushy.

For the curry sauce:

¼ cup olive oil

1 yellow onion, diced small

½ cup fresh ginger chopped or 1 small knob chopped with skin on

1 teaspoon mustard seeds, yellow, black or brown

1 teaspoon fennel seeds

1 teaspoon cardamom pods

2 teaspoons cumin

2 cups diced tomatoes

1 can coconut milk (14 ounces)

1 teaspoon salt

In a sauce pan add the olive oil and the onion and ginger. Cook for 5 minutes or until a very light golden brown.  Add all of the spices; mustard, cumin, fennel, and cardamom.  Stir for 1 minute.  Add the tomatoes and coconut milk.  Using the empty can of coconut milk, fill it half full with water and add to the pan.  Season with salt.  Bring to a simmer and then lower to a simmer.  Simmer for 10 minutes and then puree with a blender or hand blender. 

Using 2 cups of the curry sauce pour over vegetables and toss all together.  Serve over rice or as they are.  Substitute any vegetable.  Garnish with sliced chilies and cilantro if desired. Use extra sauce for anything else. 

Coconut Panna Cotta with Pineapple and Basil

Coconut Panna Cotta with Pineapple and Basil

Translated from Italian Panna Cotta means cooked cream, it is an Italian dessert and can also be prepared savory.  This option is made with coconut milk and yogurt and no cream. The pineapple garnish goes perfectly with the coconut and the basil takes it to an entirely different level.

This is an extremely simple yet elegant dessert. 

12-14 small 4 ounce mason jars or glass containers

4 sheets of gelatin (bloom-place in cold water for 5-10 minutes or until very gummy)2 leaves of basil, chiffonade (sliced very thin)1 cup diced pineapple2 cups plain yogurt or Greek yogurt2 cans coconut milk1 cup white sugar

Pour 2 cans of coconut milk into a sauce pan, stir in the 1 cup of sugar and bring to a boil.  Lower to a simmer and with a whisk, whisk in the strained gelatin sheets until smooth.  Bring mixture off of the heat and whisk in the yogurt.  
Pour into the mason jars or serving glasses. 
It should make 12 2-3 ounce containers.  
Allow to set up in the refrigerator for 3-4 hours and top with the pineapple.  
It is best to make the Panna Cotta the day before and prepare the fruit and basil just before serving.