Indian 5-Spice Shrimp

Another Sunday, another theme dinner, another visit to Chez and another stellar recipe for you to try.  This time we delve into all things Indian.

Both tasty and visually pleasing, this dish is one that, provided you like seafood, is worth trying out. Enjoy – Chez


• 2 teaspoons olive oil
• 1 large onion, chopped
• 1-inch piece ginger
• 2 cloves garlic
• 1/8 teaspoon chili powder
• 1/8 teaspoon curry powder
• 1 teaspoon turmeric powder
• 1teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 medium tomatoes, pureed
• 1 pound large shrimp, shelled and deveined
• 2 1/2 cups cooked rice
• Cilantro sprigs

Heat oil in a large sauté pan over medium-high heat. Sauté onion until golden brown, about 3 minutes. Grind ginger and garlic into a paste; add it and remaining spices and tomatoes to pan; simmer 5 minutes. In a separate pan, sauté shrimp 30 seconds. Add sauce and stir continuously on high heat, 2 or 3 minutes, until most of the liquid evaporates. Serve with rice. Garnish with cilantro.

Haricots Verts with Toasted Walnuts and Chèvre

On May 6th, it may have been a win by default, but it was still a win nonetheless. Sometimes it is all about the 'side dish'.

This dish, with its tang from the cheese and the nuttiness of the toasted walnuts and the walnut oil is a dish that serves as a fine compliment to any main course meal.

Enjoy! 

 

- Chez

 

  

• Kosher salt
• 3/4 lb. haricots verts (green beans), trimmed
• 1 Tbs. extra-virgin olive oil
• 2 Tbs. minced shallots
• 1/3 cup walnuts, lightly toasted and chopped
• 2 tsp. walnut oil
• Freshly ground black pepper
• 2 oz. fresh goat cheese, crumbled (2/3 cup)

Bring a medium pot of well-salted water to a boil. Cook the beans in the water until tender, 4 to 5 minutes. Drain and run under cold water to cool. Drain well.

 

Heat the olive oil in a 12-inch skillet over medium-high heat. Add the shallots and cook, stirring, until they begin to brown, about 30 seconds. Stir in the walnuts. Add the walnut oil and the beans and cook, stirring to heat through, 2 to 3 minutes. Season to taste with salt and pepper and transfer the beans to a serving dish. Sprinkle the goat cheese over the top and serve.

Moroccan Spiced Carrots

Cooked carrots are one of the things that I like the very least, so it is quite the surprise that these gems get center stage today in our all-Moroccan meal. Enjoy!


- Chez



• 1 lb baby carrots
• 2 tablespoons unsalted butter
• 2 tablespoons brown sugar
• 1/2 cup water
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne, or to taste

Halve carrots lengthwise.

Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté carrots, uncovered, stirring occasionally, until slightly softened, about 5 minutes. Add brown sugar, stirring until sugar is melted. Stir in water, lemon juice, salt, cinnamon, and cayenne and simmer, covered, until carrots are tender and liquid is reduced to a glaze, 8 to 10 minutes.

An All-Jamacian Meal

Jamaica, land of sandy beaches, soft breezes and delicious food. Yeah, mon... it's all good.

Enjoy!

Jamaican Spiced Rice and Peas

INGREDIENTS

- 1 c dried red beans

- 2 clove garlic, minced

- 3 c water
- 1 can (13-1/2 ounces) unsweetened coconut milk
- 4 sprigs thyme
- 2 scallions, trimmed
- 1 scotch bonnet (habanero) chile, split
- 2 tsp salt
- 1/2 tsp black pepper
- 2 c long grain white rice

DIRECTIONS

1. Soak beans, drain, put in a pot with 3 cups water and chopped garlic.
2. Bring to a boil, and then reduce the heat to low and simmer, covered, until the beans are almost tender, about 40 minutes.
3. Stir in: coconut milk, thyme, scallions, chile pepper, salt and pepper. Bring to a boil.
4. Stir 2 cups long grain white rice and return to a boil.
5. Stir once. Reduce the heat to low, cover, and simmer until the rice is tender and has absorbed the liquid, about 20 minutes.
6. Remove from the heat and let stand, covered, 10 minutes. Remove the thyme sprigs, scallions, and chile pepper, and fluff with a fork before serving.

Jerk Cabbage

INGREDIENTS

- 1 lg green cabbage
- 1 lb hickory smoked bacon
- 1 lg bell pepper
- 1 lg onion
- 2 tsp crushed red pepper
- 3 Tbsp. Jamaican jerk season
- 2 tsp garlic powder
- 1 tsp Accent
- 1 tsp brown sugar

DIRECTIONS

1. Shred and wash cabbage.
2. Shred onion and pepper.
3. Fry bacon until crispy. DO NOT DRAIN.
4. Add cabbage, pepper, onion and all of the seasonings, stirring constantly for 5 minutes over medium-high heat.
5. Remove from heat and cover. Rest for 3 minutes.
6. Fluff and serve.

Jerk Chicken with Mango Salsa

MARINADE

- 1 Tbsp. ground allspice
- 1 Tbsp. dried thyme
- 1 1/2 tsp cayenne pepper
- 1 1/2 tsp freshly ground black pepper
- 1 1/2 tsp ground sage
- 3/4 tsp ground nutmeg
- 3/4 tsp ground cinnamon
- 2 Tbsp. fresh garlic, minced
- 1 Tbsp. sugar
- 1/4 c olive oil, extra virgin
- 1/4 c soy sauce
- 3/4 c white vinegar
- 1/2 c orange juice, fresh
- 1 lime, juiced
- 1 scotch bonnet pepper finely chopped
- 3 green onions
- 1 c onion, finely chopped
- 4 chicken breast, split and pounded

MANGO SALSA

- 2 ripe mangos
- 1 md onions, Vidalia, peeled and chopped
- 3 fresh tomatillos chopped
- 3 lg ripe tomatoes, chopped
- 1 lg green pepper, chopped
- 3-6 fresh jalapenos, chopped
- 1 bunch fresh cilantro, finely chopped
- Sea salt to taste
- 2 limes, zested and juiced

DIRECTIONS


1. In a large glass bowl mix all of the spices and finely chopped vegetables.
2. In a separate bowl mix all of the wet ingredients. With a wire whisk slowly add the wet ingredients to the spices and vegetable mix.
3. Add chicken to marinade and cover. Refrigerate over night.

In the meantime…

1. In a food processor add chopped onion, jalapeno pepper scraped of white membrane and seeds and tomatillos. Process till almost finely grated stage. Scrape out into a large bowl.
2. Next add the chopped tomatoes and chopped green pepper to the food processor and process till chunky. Add these to the bowl.
3. Next add the mango to the food processor and process till very chunky. Add to the rest of ingredients in bowl.
4. Lastly, using a knife, finely chop the cilantro and add to the vegetable mixture in bowl.
5. Add the fresh lime zest and juice, fold all of the ingredients together and add sea salt to taste.

The next day…

1. Pre-heat broiler and place rack 4-6 inches from heat.
2. Place large cast-iron skillet (empty) in oven and allow skillet to pre-heat for 5 minutes.
3. Carefully remove skillet from under broiler and place drained chicken breasts into skillet. (NOTE: chicken will sizzle.)
4. Return to under broiler for 6 minutes.
5. Flip chicken breasts and return to broiler for an additional 3 minutes.
6. Remove from broiler, tent with foil and allow to rest for 5 minutes.
7. Plate and serve with Mango Salsa.

- Chez

Russian Easter Bread

Reminiscent of a German Christmas Stollen, just without the Powdered Sugar icing and the brandy, this Russian Easter Bread serves as a nice accompaniment to most any egg-based breakfast or brunch… or just when you need a nibble with your tea or coffee. Give it a try and see if you agree.

- Chez

1 cup whole milk
1/2 cup sugar plus a pinch
1 1/2 sticks (3/4 cup) unsalted butter
1/2 teaspoon mace
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/2 cup raisins
1/2 cup dried cranberries
2 teaspoons salt
2 1/2 teaspoons active dry yeast (from a 1/4-oz package)
1/4 cup lukewarm water (105–115°F)
6 cups all-purpose flour plus additional for dusting
4 large eggs

5- to 6-cup soufflé dish

Make dough:Heat milk, sugar, butter, dried fruit, spices and salt in a 1-quart heavy saucepan over moderate heat, stirring occasionally, until butter is melted and sugar is dissolved, about 2 minutes. Remove from heat and cool to lukewarm.

Meanwhile, stir together yeast, warm water, and pinch of sugar and let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)

Put flour in a large bowl and make a large well in center. Lightly beat 3 eggs and add to well along with milk and yeast mixtures. Carefully stir together with a wooden spoon, gradually incorporating flour, until a soft dough forms. Transfer dough to a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 10 minutes. Put dough in a lightly oiled large bowl, turning to coat with oil, and let rise, covered with a clean kitchen towel, in a draft-free place at warm room temperature until doubled in bulk, about 3 hours.

Punch down dough and let rise again, covered with towel, until doubled in bulk, about 1 hour.

Form loaf:Generously butter soufflé dish. Punch down dough. Cut away one third of dough and reserve, then roll remaining two thirds into a large ball and transfer to a soufflé dish.
Roll reserved piece of dough into an 18-inch-long rope on work surface with palms of your hands. Cut rope into 3 equal pieces and lay pieces vertically side by side on work surface, about 1/4 inch apart. Gather 3 ends farthest from you and press them together, then braid strands, pressing together other ends to secure braid. Lay braid over top of dough in soufflé dish. Form another loaf with remaining dough in same manner.

Cover loaf with clean kitchen towel and let rise in draft-free place at warm room temperature until doubled in bulk, about 1 1/2 hours (loaf will rise about 1 inch above rims of dish).

Bake loaves:Put oven rack in middle position and preheat oven to 350°F.
Lightly beat remaining egg with a large pinch of salt, then brush egg over top of loaf. Bake until golden brown and bread sounds hollow when tapped on bottom, about 1 hour. Turn out onto a rack, then turn right side up and cool completely.

Apple Dumplings (serves 8)

A simple dessert, a breeze to make and a delight to eat. All is well in the kitchens of Chez.

1 lg apple, peeled and cut into 8 slices
1 can - crescent dinner rolls
1 stk - butter
1 c - sugar
1 tsp - cinnamon
1/2 tsp - vanilla
10 oz bottle - Sprite

Vanilla Ice Cream

1. Wrap 1 piece of apple in 1 crescent roll.
2. Spray 2QT (11 x 7) pan with nonstick spray
3. Place apple-wrapped dough in pan about 1/2 inch apart.
4. Pour 10 oz of Sprite into pan, making sure you don’t get any liquid on top of the dough.
5. Next, mix together butter, sugar, cinnamon, and vanilla together. Cook until no longer grainy, over med heat.
6. Pour over apple dumplings.
7. Bake at 350 for 35 to 40 min.

Serve with vanilla ice cream and a dusting of cinnamon.

Pancetta-Wrapped Peaches with Basil and Aged Balsamic (serves 4)

Super easy and an up and coming, trendy appetizer that is well worth your trying it.

- Chez









Ingredients

• 16 thin slices of pancetta


• 2 medium freestone peaches—halved, pitted and cut into 8 wedges each


• Salt and freshly ground pepper


• 16 basil leaves


• 1 tablespoon olive oil


• Aged balsamic vinegar, for drizzling


• arugala for garnish
  

Lay the pancetta slices out on a work surface. Set a peach wedge at the edge of each slice, season with salt and pepper and top with a basil leaf. Roll up the pancetta to enclose the peaches.
In a medium skillet, heat the olive oil. Add half of the wrapped peaches and cook over moderate heat, turning occasionally, until the pancetta is browned and crisp, about 4 minutes. Transfer to a platter and repeat with the remaining peaches.

Lightly drizzle the peaches with aged balsamic vinegar and serve on bed of Baby Arugala.

Chocolate Cranachan (serves 6)

Cranachan is Scotland's traditional harvest-time pudding but it served us well on our All-English themed dinner.

This blend of heavy and sour cream, Scotch whiskey, toasted oats and toasted hazelnuts and grated chocolate, all served parfait-style in individual goblets are made all the better if you allow the flavors to meld and chill them overnight.

- Chez

• 2 cups coarsely grated bittersweet (not unsweetened) chocolate (about 6 ounces)


• 1 cup hazelnuts, toasted, husked, coarsely chopped (4 1/2 ounces)


• 1/3 cup (packed) golden brown sugar


• 1 cup old-fashioned rolled oats


• 1 3/4 cups chilled heavy whipping cream


• 1/3 cup sour cream


• 3 tablespoons sugar


• 1/3 cup Scotch whisky
  

1. Preheat oven to 350°F. Mix chocolate and brown sugar in medium bowl. Spread oats and hazelnuts out on rimmed baking sheet. Bake until golden brown, stirring occasionally, about 7 minutes. Stir hot oats/nut mixture into chocolate mixture (hot oats/nuts will partially melt chocolate); set aside until chocolate firms, at least 2 hours. (Can be made 1 day ahead. Cover and chill.)

2. Using electric mixer, beat whipping cream, sour cream and sugar in large bowl until cream mixture holds peaks. Fold in whisky.

3. In each of six 10- to 12-ounce goblets, layer 3/4 cup cream mixture and 3/4 cup oat mixture; repeat layering. Top each parfait with 3/4 cup cream mixture and sprinkle with oat mixture. Cover parfaits and chill overnight.

Pumpkin Spice Muffins with Pumpkin Spice Marshmallow Cream (Makes 18-24 muffins)

Since none of our dinner items meet the minimum qualifications for considerations for a star (they already won), Chez opted to do a little something for our breakfast… that was a good call! Give these a try!

- Chez


MUFFINS
1 pkg spice cake mix
1/2 c water
1/2 c vegetable oil
4 eggs
1 c canned pumpkin (not pie mix)
1 tsp pumpkin pie spices
1/2 c chopped nuts (I used walnuts)
1/4 c raisins
1/4 c dried cranberries
1/2 c shredded coconut

MARSHMALLOW CREAM
2 tsp hot water
1/4 tsp salt
1 jar(s) marshmallow creme (7 oz)
1/2 c shortening
1/3 c confectioners' sugar
1 tsp vanilla extract
1 tsp pumpkin pie spices

Preheat oven to 350F.

In a bowl, add your nuts, coconut, cranberries & raisins. Cut off the top of cake mix and add 2 tbls of cake mix to your ingredients. Stir thoroughly to make sure all ingredients are coated. This will ensure even distribution to your muffins.

In your stand up mixer, or using a hand mixer and a bowl, add your cake mix. Add the rest of ingredients. Mix for 2-3 minutes.

Fold in your nut mixture.Spray muffin tins with non stick cooking spray. (You can omit this step if you are using paper muffin tin/cup cake liners.)

Using a 1/4 c measure scoop batter into muffin tins. Bake for 15-19 minutes, (mine took 16).

Meanwhile, as muffins are baking, you can start on your spiced marshmallow cream.

In a small bowl, combine hot water and salt. Nuke for 30 seconds till all salt is disolved.

Using your mixer, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy. Add the salt mixture and beat for 1 more minute.

Remove muffins from oven. Let rest on cookie rack for 1-2 minutes, then remove from tins and let them cool thoroughly.

‘Frost’ muffins with marshmallow cream mixture.

3-Cheese, Mushroom and Spinach Calzone (serves 2) with Sun/Roasted Marinara (makes about 3 cups)

A super meal for Chez' Super Bowl dining experience... that is what we enjoyed on February 5th and regardless of how the game went, the food was at its finest.

We went with an easy to prepare 3-Cheese, Spinach and Crimini Mushroom Calzone along with a killer marinara made from both sun-dried as well as fire-roasted tomatoes. This one is a superb addition to the Chez' Recipe Book and should be added to yours as well.

- Chez


3-Cheese, Mushroom and Spinach Calzone (serves 2)

• 1 tablespoon olive oil plus additional for brushing



• 8-ounce package sliced crimini (baby bella) mushrooms



• 3/4 teaspoon fennel seeds



• 2 garlic cloves, minced



• 1/2 teaspoon dried oregano



• 4 cups (packed) baby spinach



• All purpose flour (for sprinkling)



• 1 13.8-ounce tube refrigerated pizza dough



• 3 tablespoons grated Parmesan cheese, plus additional for sprinkling on finished calzone



• 1 cup grated Fontina cheese



• 1/4 cup whole-milk ricotta cheese



• 1/4 teaspoon dried crushed red pepper
  

Preparation
Preheat oven to 425°F. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add mushrooms and fennel seeds; sauté until mushrooms are brown, stirring often, about 5 minutes. Add garlic and oregano; stir 1 minute. Add spinach; stir just until wilted, about 1 minute. Transfer to medium bowl. Season with salt and pepper.

Line rimless baking sheet with parchment. Sprinkle paper with flour. Roll out dough on lined baking sheet to 15 x 10-inch rectangle. Sprinkle Parmesan crosswise over half of crust, leaving 1-inch plain border. Top with Fontina, then mushroom mixture, distributing evenly. Spoon dollops of ricotta cheese over; sprinkle with crushed red pepper. Fold plain half of dough up over filling. Crimp edges tightly to seal. Brush with oil.

Bake calzone until puffed and brown, about 18 minutes. Brush with oil, top with additional Parmesan and serve.

Sun/Roasted Marinara (makes about 3 cups)

• 6 oz. can tomato paste



• 6.5 oz. jar sun dried tomato pesto



• 14.5 oz. can fire roasted crushed tomatoes



• 3-4 oz. raisins



• 1 cup chianti



• ½ tsp. minced garlic



• ½ tsp. dried oregano



• 3 tablespoons finely sliced fresh basil



• 1 tsp. fennel seeds



• 1 tsp. red pepper flakes

Preparation
Place raisins in in bowl and soak in Chianti for at least 2 hours.
Place raisin/wine mixture in a food processor and pulse until a smooth puree is obtained.
Place raisin-wine mixture in a medium sauce pan along with the rest of the ingredients and heat over medium-low heat, stirring constantly, about 5-7 minutes, or until the sauce thickens.
Remove from heat and refrigerate for at least 4 hours. Reheat before serving.