Showing posts with label chili. Show all posts
Showing posts with label chili. Show all posts
Wednesday, March 19, 2014
Maple Chili Glazed Salmon with Black Bean Mash
When it comes to fish, I definately have my favorites. For you regular readers, you already know that Tuna, Tilapia and, obviously, Salmon are my "go to" ocean swimmers. I guess one of the reasons I am so fond of these three is due to their versatility. They each act as a blank canvass waiting to absorb an array of different flavors and take on many textures. Tuna can be so delicate when sliced ever so thin and served rare with a drizzle of soy sauce but it is equally comfortable in its roll as a burger stuffed full of bold flavors and tucked between a soft bun. Tilapia also is flaky and lovely when simply pan sauteed but can also satifsy the most raging fried food craving when cut into strips and deep fried to a crisp golden brown and dusted with sea salt. Likewise, one of the dantiest of all dishes is poached salmon, served at ladies lunches worldwide but salmon is so fabulous when perfectly coated in a spicy ancho chili and sweet maple glaze perched atop of pillow of flavorfully delicious coarsley mashed black beans.
Maple Chili Glaze for Salmon
1 tablespoon ancho chili powder
1 tablespoon Dijon mustard
1/4 cup pure maple syrup
salt and pepper
Combine ingredients in a small mixing bowl and set aside. Preheat a medium skillet (I used cast iron) over medium heat. Prepare the salmon by coating in a small amount of canola oil and seasoning with salt and pepper. Place the fish, skin side down, in the preheated skillet and let cook for approximately 5 minutes. Brush the top of the salmon with the glaze and gently turn it over in the skillet. Let cook for another 5 minutes or so, until the underside is caramelized and the interior of the fish retains some pink color. Serve over mashed black beans with an extra drizzle of glaze.
Black Beans
1 can unseasoned black beans
1/2 red onion, finely chopped
1 small poblano pepper, finely chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon Mexican oregano
1 chipotle chili in adobo sauce, finely chopped
1 tablespoon red wine vinegar
salt
pepper
In a medium sauce pan heat a few tablespoons of canola oil and sautee onion and poblano until soft. Add garlic and continue cooking until fragrant. Add cumin, oregano and chipotle and stir to combine well. Add black beans, red wine vinegar and season well with salt and pepper. Let the beans gently simmer for approximately 15-20 minutes. Using a potato masher, mash the beans right in the sauce pan leaving some texture. Stir well and serve hot. Excellent the day with chips or in a variety of tacos.
Thursday, March 13, 2014
Grilled Kiwi Chili Rubbed Beef Short Ribs – Labor Day Cooking Shouldn’t Be a Lot of Work
Pretty soon our grills will be covered by huge snow drifts, and the season’s warm breezes will be a distant memory. Well, not for me, as I live in California, but you get the point.
This grilled kiwi and chili-rubbed beef short ribs recipe is specifically designed with that melancholy in mind. The prep is minimal, and the ultra short cooking time means that instead of being stuck in front of a grill, you can actually enjoy more of these last precious summer days.
I want to wish all of you a happy and healthy Labor Day weekend. What better way to celebrate organized labor, than by doing the minimum amount of it at your cookout? I hope you give these super simple, but very delicious kiwi and chili-rubbed short ribs a try soon. Enjoy!
Ingredients for 4 portions:
2 pounds Korean-style (aka flanken style) beef short ribs
1 kiwi
For the chili rub:
1 tbsp ancho chili powder
1 tbsp sugar
1 tbsp kosher salt
2 tsp freshly ground black pepper
1 tsp garlic powder
1/4 tsp cayenne, or to taste
Saturday, February 8, 2014
SANDRAS CRISPY CRAB WONTONS with a SWEET CHILI DIPPING SAUCE
Servings: (6 to 8)Prep: 20 Mins. |
Cook: 2 to 3 Mins.
Posted by Sandra
INGREDIENTS:
***Filling
1 tsp onion, grated
1/2 tsp cilantro, finely chopped (plus whole leaves for garnish)
1/2 tsp ginger, grated
1 clove garlic, grated
½ teaspoon old bay seasoning
1/2 tsp worcestershire
1/2 tsp sriracha (Asian hot sauce)
2 cups dungeness crabmeat
8 oz cream cheese, at room temperature
kosher salt and ground pepper to taste
***Wrappers
1 package of wonton wrappers, thawed if frozen
1 egg, beaten
peanut oil for deep frying
***Sweet Chili Dipping Sauce (Yields: 1/2 cup)
2 tablespoons rice vinegar
2 tablespoons light olive oil
2 tablespoons hot tap water
2 tablespoons honey (for recipe: Sandras Alaska Fireweed Homemade Honey)
1/2 of a fresh lime, juiced
1/2 teaspoon hot chili garlic sauce, such as Sunluck
--(found in the Asian isle of the market)
***Garnish:
--whole cilantro leaves
METHOD
Preheat peanut oil (just enough to adequately cover wonton wrappers) to 350 degrees in an electric skillet or dutch oven, and place a slotted spoon nearby. Prepare a baking sheet lined with paper towels, and set aside.
Meanwhile, mix all the filling ingredients together in a medium bowl. Using a teaspoon, place filling into wonton wrappers, brushing edges with the beaten egg, and then fold each to seal while removing excess air from inside (see photo).
Deep fat fry both sides until lightly golden brown (just a couple of minutes), and remove by placing wontons onto prepared baking sheet with the slotted spoon to drain. Be sure to gently salt wontons while hot.
In a small non-reactive bowl, whisk all the dipping sauce ingredients together, and set aside.
Serve the crab wontons with the sweet chili dipping sauce, and garnish with whole cilantro leaves. – Enjoy!
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