If you like spicy Asian food, Pad Thai is the perfect dish to try. It's not complicated, though different fish sauces or peppers can change flavor. You want a nice balance of sweet-sour-spicy. Caution: Contains peanuts. They can be omitted if allergic.
Pad Thai
1 (12 oz) pkg. rice noodles
2 eggs, whole
1# skinless, boneless chicken breast, in bite-size pieces
1/2 cup tofu (Optional)
2 Tbl spoons butter
3 Tbl spoons vegetable oil
2 Tbl spoon Tamarind paste (Or can use 2 Tbl spoons white wine vinegar)
3 Tbl spoons fish sauce
2 Tbl spoons brown sugar
4 Tbl spoons, roasted peanuts (Optional)
1/2 tsp crushed chili peppers
1 1/2 cup bean sprouts
2 green onions chopped
2 garlic cloves, minced
1 lime or lemon cut into wedges
Place rice noodles in cold water and soak 30 minutes until almost soft. Drain and set aside.
Add butter to wok or skillet over medium-high heat and sauté chicken until browned and almost done. Remove and set aside.
Add oil to heated pan or wok. Add tofu. Sauté 2 minutes, and then add noodles, tamarind paste, sugar, garlic, chili peppers, and fish sauce. Add eggs and cook for 3-4 minutes while mixing well. Noodles should have a slight bite but tender. Add cooked chicken, peanuts, and bean sprouts. Cook 3 minutes more.
Add green onions.
Serve with wedge of lemon or lime. Have additional fish sauce and chili pepper available for guests.
Serve with tea or Asian beer.
Recipes by Chef Jim Gurley, aka JE Gurley
Thursday, March 20, 2014
Monday, February 24, 2014
Veal Ravioli with Porcini Mushroom Sauce
On a recent cruise, one of the best dishes I ate at one of the ship's superb restaurants was veal ravioli in a porcini mushroom sauce. I don't know their exact recipe, but I'm sure this comes close.
Veal Ravioli
1 pkg. fresh lasagna strips
1 egg
1# ground veal
1/4 cup olive oil
1 small carrot, fine diced
1 small onion, fine diced
1 celery stalk fine diced
2 garlic cloves, minced
1/2 tsp red pepper flakes
2 tsps. freshly chopped parsley
1 tsp dried thyme
1/2 cup tomato sauce
salt/pepper to taste
Heat olive oil over medium-high heat in a sauté pan. Add carrots, celery, onion. sauté for 6-7 minutes until tender. Add garlic and cook 2 minutes. Add veal. Cook until done, about 4-5 minutes. Add pepper flakes, parsley, thyme, salt, pepper, and tomato sauce. Reduce liquid until mixture holds together well.
Lay out lasagna sheets. Cut into 2-inch squares. Add 1 tsp mixture into center of lasagna. Beat egg and brush edges of sheet. Lay a piece on top and crimp edges with a fork.
To cook, bring four quarts salted water to a low boil. As raviolis 4 at a time and cook until they float, about 2 minutes. Drain on paper towel.
Porcini Mushroom Sauce
1 1/2 oz. dried porcini mushrooms
1 cup warm water
2 tbl spoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
3/4 cup dry white wine or dry Marsala wine
1 1/2 cup chicken broth
1 tsp freshly chopped rosemary
salt/pepper to taste
2 tbl spoons butter
2 tbl spoons flour
Add dried porcini mushrooms to warm water. Allow to soak for 30 minutes. gently squeeze moisture from reconstituted mushrooms but reserve all liquid.
Add olive oil to sauté pan over medium-high heat. Add onions and cook until slightly caramelized. Add garlic and cook 2 minutes. Add mushrooms, mushroom liquid, white wine, and stock. reduce heat and simmer until 2 cups liquid remain - about 15 minutes. Season with salt and pepper.
Mix butter and flour into a paste and whisk into mushroom mixture until thickened.
Add raviolis to sauce to reheat.
Serve with chilled white wine and buttered bread. Delicious.
Veal Ravioli
1 pkg. fresh lasagna strips
1 egg
1# ground veal
1/4 cup olive oil
1 small carrot, fine diced
1 small onion, fine diced
1 celery stalk fine diced
2 garlic cloves, minced
1/2 tsp red pepper flakes
2 tsps. freshly chopped parsley
1 tsp dried thyme
1/2 cup tomato sauce
salt/pepper to taste
Heat olive oil over medium-high heat in a sauté pan. Add carrots, celery, onion. sauté for 6-7 minutes until tender. Add garlic and cook 2 minutes. Add veal. Cook until done, about 4-5 minutes. Add pepper flakes, parsley, thyme, salt, pepper, and tomato sauce. Reduce liquid until mixture holds together well.
Lay out lasagna sheets. Cut into 2-inch squares. Add 1 tsp mixture into center of lasagna. Beat egg and brush edges of sheet. Lay a piece on top and crimp edges with a fork.
To cook, bring four quarts salted water to a low boil. As raviolis 4 at a time and cook until they float, about 2 minutes. Drain on paper towel.
Porcini Mushroom Sauce
1 1/2 oz. dried porcini mushrooms
1 cup warm water
2 tbl spoons olive oil
1/2 cup chopped onion
2 garlic cloves, minced
3/4 cup dry white wine or dry Marsala wine
1 1/2 cup chicken broth
1 tsp freshly chopped rosemary
salt/pepper to taste
2 tbl spoons butter
2 tbl spoons flour
Add dried porcini mushrooms to warm water. Allow to soak for 30 minutes. gently squeeze moisture from reconstituted mushrooms but reserve all liquid.
Add olive oil to sauté pan over medium-high heat. Add onions and cook until slightly caramelized. Add garlic and cook 2 minutes. Add mushrooms, mushroom liquid, white wine, and stock. reduce heat and simmer until 2 cups liquid remain - about 15 minutes. Season with salt and pepper.
Mix butter and flour into a paste and whisk into mushroom mixture until thickened.
Add raviolis to sauce to reheat.
Serve with chilled white wine and buttered bread. Delicious.
Tuesday, January 28, 2014
Savory Hamburger Steak with Mushroom-Onion Gravy
Ground beef in any form is my all-time favorite comfort food. I enjoy it as meat loaf, meatballs, hamburgers - but most of all, I love hamburger steak. As a child, it was a real treat for our poor family. Here is a simple hamburger steak recipe sure to please the entire family.
Savory Hamburger Steak with Mushroom-Onion Gravy
2# ground beef, 80/20 or 90/10 is best
3/4 cup Panko bread crumbs
1/4 tsp black pepper
1 tsp salt
1 tsp chili powder
1/2 tsp ground cumin
1 tsp onion powder
1 tbl spoon oil
Mix all ingredients thoroughly with ground beef. Form five (5) equal slightly oblong patties. heat skillet over medium-high heat, add oil and sauté patties ten minutes per side or until done inside. (165 degrees).
Remove from pan.
Mushroom-Onion Gravy
1 cup sliced white onion
1/2 cups sliced button or crimini mushrooms
1/2 tsp salt
1/8 tsp black pepper
3 Tbl spoons All Purpose flour
1 Tbl spoon vegetable oil
1 cup beef broth
1/8 tsp dried thyme
1/8 tsp ground sage
Keep temperature of skillet at medium-high. Add oil to drippings. Add onions and sauté until almost done (10 minutes). Add mushrooms and sauté another 5 minutes. Add flour and stir. Reduce heat and add beef broth. Add herbs and seasonings and allow to simmer until thickened.
Return hamburger steaks to mixture and heat.
Place steaks on plate. Spoon gravy over steaks. Serve with mashed potatoes or French fries.
This dish will bring back childhood memories.
Savory Hamburger Steak with Mushroom-Onion Gravy
2# ground beef, 80/20 or 90/10 is best
3/4 cup Panko bread crumbs
1/4 tsp black pepper
1 tsp salt
1 tsp chili powder
1/2 tsp ground cumin
1 tsp onion powder
1 tbl spoon oil
Mix all ingredients thoroughly with ground beef. Form five (5) equal slightly oblong patties. heat skillet over medium-high heat, add oil and sauté patties ten minutes per side or until done inside. (165 degrees).
Remove from pan.
Mushroom-Onion Gravy
1 cup sliced white onion
1/2 cups sliced button or crimini mushrooms
1/2 tsp salt
1/8 tsp black pepper
3 Tbl spoons All Purpose flour
1 Tbl spoon vegetable oil
1 cup beef broth
1/8 tsp dried thyme
1/8 tsp ground sage
Keep temperature of skillet at medium-high. Add oil to drippings. Add onions and sauté until almost done (10 minutes). Add mushrooms and sauté another 5 minutes. Add flour and stir. Reduce heat and add beef broth. Add herbs and seasonings and allow to simmer until thickened.
Return hamburger steaks to mixture and heat.
Place steaks on plate. Spoon gravy over steaks. Serve with mashed potatoes or French fries.
This dish will bring back childhood memories.
Wednesday, January 8, 2014
Southwestern Tilapia with Blackbeans and Mango-Lime Salsa
Fish is good for the body and Tilapia an inexpensive and easy fish to prepare. Southwestern spices make this a savory dish.
Southwestern Tilapia with Mango -Lime Salsa
4 Tilapia fillets
2 tbl spoon olive oil
1/4 tsp cumin
1/8 tsp cayenne pepper
1/4 tsp Kosher salt
1.8 tsp black pepper
1/8 tsp ground sage
Mix spices, pat or sprinkle on fillets. Heat sauté pan on medium-high heat until oil is hot. Place fillets flat side down and sauté 2 minutes. Turn, reduce heat to medium and cook for 4 minutes or until flaky and done.
Black Beans
1 can black beans, or 2 cups soaked and cooked dry beans.
1/4 tsp cumin
1/2 tsp Kosher salt
black pepper to taste
1 lime (Use 1/2 for beans)
1 tsp chopped cilantro
Using canned beans or freshly cooked beans, add 1/4 tsp cumin, 1/2 tsp Kosher salt, and pepper to taste. Squeeze juice of half lime into beans. Reserve second half for salsa. Add the cilantro. Serve with Tilapia.
Mango-Lime Salsa
1 mango
1 lime
1/2 cup fine diced red onion
1 minced jalapeno pepper, seeded
1 tbl spoon chopped cilantro
2 tsps. olive oil
salt/pepper to taste
Peel and small dice mango. Add chopped onion, jalapeno, Add olive oil and squeeze second half of lime into mix. Season with salt and pepper. Mix thoroughly and allow to sit 30 minutes for flavor to build. Spoon over cooked fish.
Southwestern Tilapia with Mango -Lime Salsa
4 Tilapia fillets
2 tbl spoon olive oil
1/4 tsp cumin
1/8 tsp cayenne pepper
1/4 tsp Kosher salt
1.8 tsp black pepper
1/8 tsp ground sage
Mix spices, pat or sprinkle on fillets. Heat sauté pan on medium-high heat until oil is hot. Place fillets flat side down and sauté 2 minutes. Turn, reduce heat to medium and cook for 4 minutes or until flaky and done.
Black Beans
1 can black beans, or 2 cups soaked and cooked dry beans.
1/4 tsp cumin
1/2 tsp Kosher salt
black pepper to taste
1 lime (Use 1/2 for beans)
1 tsp chopped cilantro
Using canned beans or freshly cooked beans, add 1/4 tsp cumin, 1/2 tsp Kosher salt, and pepper to taste. Squeeze juice of half lime into beans. Reserve second half for salsa. Add the cilantro. Serve with Tilapia.
Mango-Lime Salsa
1 mango
1 lime
1/2 cup fine diced red onion
1 minced jalapeno pepper, seeded
1 tbl spoon chopped cilantro
2 tsps. olive oil
salt/pepper to taste
Peel and small dice mango. Add chopped onion, jalapeno, Add olive oil and squeeze second half of lime into mix. Season with salt and pepper. Mix thoroughly and allow to sit 30 minutes for flavor to build. Spoon over cooked fish.
Tuesday, December 31, 2013
Southwest Hoppin' John
Prosperity in the new year requires some planning as well as luck. In the South, we eat Hoppin' John on New Year's Day for luck. I enjoy a Tucson Southwest version - a little more kick for the New Year. This recipe is quick and easy.
Southwest Hoppin' John
1 ham hock (You can substitute 8 slices chopped bacon or 1 cup diced leftover ham from the holidays)
1 tbl spoon olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup red or green pepper
1 Serrano pepper, seeded, minced
4 cloves garlic, minced
1# black-eye peas, soaked for a few hours
1 qt. chicken stock
2 bay leaves
1/4 tsp Old Bay Seasoning
1 tsp dried thyme
2-3 shakes hot sauce
salt/black pepper to taste
3-4 cups white rice to serve it over.
Heat a sauté pan over medium-high heat. Add olive oil. Sear ham hock or diced ham on all sides. (If using bacon, don't add olive oil.) Add onion, celery, peppers, garlic and sauté 4 minutes. Add black-eye peas, bay leaves, Old Bay, thyme, and chicken stock. Bring to a boil: then reduce heat and simmer 45-50 minutes until peas are very done. Stir occasionally. Salt and black pepper to taste. Add hot sauce to taste.
Serve over warm white rice.
Happy New Year and good luck!
Southwest Hoppin' John
1 ham hock (You can substitute 8 slices chopped bacon or 1 cup diced leftover ham from the holidays)
1 tbl spoon olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup red or green pepper
1 Serrano pepper, seeded, minced
4 cloves garlic, minced
1# black-eye peas, soaked for a few hours
1 qt. chicken stock
2 bay leaves
1/4 tsp Old Bay Seasoning
1 tsp dried thyme
2-3 shakes hot sauce
salt/black pepper to taste
3-4 cups white rice to serve it over.
Heat a sauté pan over medium-high heat. Add olive oil. Sear ham hock or diced ham on all sides. (If using bacon, don't add olive oil.) Add onion, celery, peppers, garlic and sauté 4 minutes. Add black-eye peas, bay leaves, Old Bay, thyme, and chicken stock. Bring to a boil: then reduce heat and simmer 45-50 minutes until peas are very done. Stir occasionally. Salt and black pepper to taste. Add hot sauce to taste.
Serve over warm white rice.
Happy New Year and good luck!
Tuesday, December 24, 2013
Slow Cooker Pork Roast with Kielbasa and Sauerkraut
Tired of turkey and ham? Burned out on dressing and sweet potatoes? Do you want something different over the holidays? Try this easy slow cooker recipe.
Pork Roast with Kielbasa, Potatoes and Sauerkraut
2# boneless pork loin. Remove silver skin.
2 Tbl spoons olive oil
1# Kielbasa, sliced into 2-inch pieces
4# sauerkraut, drained.
2 large potatoes, thick sliced
1/2 tsp fresh chopped thyme
1/2 tsp fresh chopped dill
salt/pepper to taste
In a heavy saute pan, heat olive oil on med-high. Sear pork loin on all sides and remove.
Arrange kielbasa pieces in bottom of slow cooker. Next, layer potatoes. Place pork loin in center and sprinkle with thyme and salt and pepper. Surround and cover with sauerkraut. Sprinkle with dill.
Cover and cook on high 5 1/2 hours.
Delicious and savory one-pot meal.
Pork Roast with Kielbasa, Potatoes and Sauerkraut
2# boneless pork loin. Remove silver skin.
2 Tbl spoons olive oil
1# Kielbasa, sliced into 2-inch pieces
4# sauerkraut, drained.
2 large potatoes, thick sliced
1/2 tsp fresh chopped thyme
1/2 tsp fresh chopped dill
salt/pepper to taste
In a heavy saute pan, heat olive oil on med-high. Sear pork loin on all sides and remove.
Arrange kielbasa pieces in bottom of slow cooker. Next, layer potatoes. Place pork loin in center and sprinkle with thyme and salt and pepper. Surround and cover with sauerkraut. Sprinkle with dill.
Cover and cook on high 5 1/2 hours.
Delicious and savory one-pot meal.
Thursday, December 12, 2013
Bacon Wrapped Turkey Breast with Crouton Dressing
Bacon, Turkey. What's not to like? This easy turkey breast recipe is great for small gatherings or snacking.
Bacon Wrapped Turkey Breast
3# turkey breast
8 strips thick-sliced bacon
2 Tbl spoons olive oil
3 garlic cloves, minced
2 carrots
2 stalks celery
1/2 tsp dried sage
1/2 tsp dried thyme
1 tsp kosher salt
1 tsp black pepper
Mix minced garlic, sage, and thyme with olive oil. Rub over turkey breast. Lay bacon over top of turkey, overlapping slightly. Sprinkle bacon with salt and pepper.
Lay carrots and celery stalks on sheet pan. rest turkey breast atop carrots and celery. Cover with aluminum foil tent and roast in pre-heated 375 degree oven for 1 hour. Uncover and cook 30 minutes or until bacon is slightly crispy. (Save drippings for gravy)
Crouton Dressing
2 packages seasoned croutons, crushed
2 whole eggs
1/4 cup diced onion
1/2 tsp poultry seasoning
1/2 tsp salt
1/2 tsp black pepper
1/4 cup dried cranberries
2 cups chicken stock
Slightly smash croutons in package with mallet. Leave chunky. Add cranberries, seasoning and eggs. Mix thoroughly. Add 1 cup chicken stock. let sit 15-20 minutes until absorbed. Add more chicken stock until soft but not floating. (May not need all of second cup.) Place in greased or buttered casserole dish. Bake in 375 degree oven for 35-40 minutes.
Serve with cranberry sauce or gravy.
Easy gravy
1/4 cup fat (Turkey juice, butter, etc.)
1/4 cup flour
3 Tbl spoons heavy cream
1 cup chicken or turkey stock
1/8 tsp dried thyme
1/4 tsp salt
1/8 tsp black pepper
Take juice from cooked turkey. Add enough butter to equal 1/4 cup. Melt in skillet over medium heat. Add 1/4 cup A.P. flour (Use white rice flour for gluten free). Cook while stirring until beginning to change color. Add stock a little at a time while stirring. Cook 15-20 minutes until thickened. Add cream. Season with thyme, salt, black pepper. Serve over turkey or dressing.
Bacon Wrapped Turkey Breast
3# turkey breast
8 strips thick-sliced bacon
2 Tbl spoons olive oil
3 garlic cloves, minced
2 carrots
2 stalks celery
1/2 tsp dried sage
1/2 tsp dried thyme
1 tsp kosher salt
1 tsp black pepper
Mix minced garlic, sage, and thyme with olive oil. Rub over turkey breast. Lay bacon over top of turkey, overlapping slightly. Sprinkle bacon with salt and pepper.
Lay carrots and celery stalks on sheet pan. rest turkey breast atop carrots and celery. Cover with aluminum foil tent and roast in pre-heated 375 degree oven for 1 hour. Uncover and cook 30 minutes or until bacon is slightly crispy. (Save drippings for gravy)
Crouton Dressing
2 packages seasoned croutons, crushed
2 whole eggs
1/4 cup diced onion
1/2 tsp poultry seasoning
1/2 tsp salt
1/2 tsp black pepper
1/4 cup dried cranberries
2 cups chicken stock
Slightly smash croutons in package with mallet. Leave chunky. Add cranberries, seasoning and eggs. Mix thoroughly. Add 1 cup chicken stock. let sit 15-20 minutes until absorbed. Add more chicken stock until soft but not floating. (May not need all of second cup.) Place in greased or buttered casserole dish. Bake in 375 degree oven for 35-40 minutes.
Serve with cranberry sauce or gravy.
Easy gravy
1/4 cup fat (Turkey juice, butter, etc.)
1/4 cup flour
3 Tbl spoons heavy cream
1 cup chicken or turkey stock
1/8 tsp dried thyme
1/4 tsp salt
1/8 tsp black pepper
Take juice from cooked turkey. Add enough butter to equal 1/4 cup. Melt in skillet over medium heat. Add 1/4 cup A.P. flour (Use white rice flour for gluten free). Cook while stirring until beginning to change color. Add stock a little at a time while stirring. Cook 15-20 minutes until thickened. Add cream. Season with thyme, salt, black pepper. Serve over turkey or dressing.
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