Salmon w/ Lemon Parsley Green Beans & Spicy Ranch

Louisville, KY has been in the spotlight lately.  Especially after Monday night's win at the NCAA championship - which for a non-basketball watcher, was actually quite exciting.  I heard fireworks and people screaming for well into the night, long after the game actually ended.  And I didn't mind.  It was pretty cool to hear the city come alive and come together.

And here in about a month or so, tons of people from all over the country will flood into the city to witness the most exciting 2 minutes in sports - the Kentucky Derby.  It's always a time of drinking bourbon, eating food, spending money, and watching the races!  I'm definitely proud to call Louisville my home.

Another exciting thing, which may not be as exciting to those of you who are not from Louisville or Kentucky - but the chef that owns the restaurant that I currently work at, Edward Lee - is coming out with a cookbook.  And it looks awesome.  Smoke & Pickles will definitely be on my bookshelf come May 1st - and I hope it'll be on yours too!

Anyway, Andy loved this meal.  I don't know if he was starving by the time I made it, or if he really just overly enjoyed it, but he cleared his plate AND the rest of mine too.  Another winner in the books!

Ingredients:

2 6 oz. salmon fillets
flour, for dredging
salt and pepper, to taste
2 tablespoons olive oil
1 tablespoon unsalted butter

Green Beans:

1 lb. hericot verts (French green beans), blanched and shocked
3 tablespoons unsalted butter
3 garlic cloves, minced
juice from 1 lemon
2 tablespoons parsley, finely chopped
salt and pepper, to taste

Spicy Ranch:

1 cup ranch dressing
1 tablespoon Gochujang paste (Korean chili paste)
2 tablespoons maple syrup
1 tablespoon sesame oil
water, as needed

Heat a large skillet under medium high heat.  Melt the 3 tablespoons of butter and add garlic.  Saute until fragrant.  Toss in the hericot verts and coat in the butter.  Add the lemon juice and cook until reduced.  Season with salt and pepper, to taste.  Toss the hericot verts with the parsley until combined. 

In a small bowl, combine the ranch, Gochujang, maple syrup, and sesame oil.  If the mixture is too thick, add a little bit of warm water until you reach your desired consistency.

Heat a large saute pan under medium high heat.  Add the olive oil and remaining 1 tablespoon of unsalted butter. 

Season the salmon fillets with salt and pepper and dredge in the flour, dusting off any excess.  Add the salmon to the saute pan and cook until browned.  Flip over and cook until desired temperature.  I like to cook my salmon to medium, with a little bit of pink still in the middle.

To plate, place a good amount of sauce on the center of the plate.  Place green beans on sauce and top with salmon fillets.  We had some onion rings in the freezer and decided to fry those up and serve them with this as an added crunch factor.  It was pretty darn delicious, if you ask me!

Hope you guys have a great rest of the week!

Spicy Fried Chicken Tenders w/ Chipotle Honey BBQ Sauce

It's Friday people!  The weekend has finally arrived.... and I have to work.  Well, today and tomorrow, anyway.  And then Sunday is a free day!  We're planning on going to Holiday World with a couple friends so it should be a fun day!  I'm most looking forward to the water park, of course!

Anyway, I think fried food gets a bad rap.  In moderation, I don't find any problem with it.  It's when it become a DAILY thing that people start running in to trouble.  And in honor of the Kentucky State Fair starting up yesterday (aren't state fairs ALL about fried food?!), I decided to whip up some fried goodness of my own.

The best thing about this?  You can buy a bulk pack of chicken tenders, eat the ones you want, and any leftovers can be sealed up and placed in the freezer.  Just pop 'em in the oven when you want to have them again (just like those expensive bags of chicken tenders you buy in the frozen section!)

Feel free to play with the seasoned flour as you see fit - make it more or less spicy, leave out a few spices - whatever you feel like doing!

Ingredients:

about 20 chicken tenders/tenderloins
1 cup flour
3 tablespoons chili powder
3 tablespoons hot paprika
2 tablespoons garlic salt
2 teaspoons black pepper
1 tablespoon cayenne
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon kosher salt
4 eggs
4 tablespoons milk
1 cup breadcrumbs
1 cup barbecue sauce (homemade or store-bought is fine)
1 tablespoon chipotle peppers, with adobo sauce, mashed
2 tablespoons honey
 vegetable oil, for frying

You can choose to flatten the chicken tenders for a more even cook, or you can keep them as is.  I didn't want to go through all the fuss - they were all pretty much the same size anyway (and they look more natural minus the flattening).

Heat a large heavy bottomed pan or dutch oven under high heat.  Add enough vegetable oil to come up about 2 inches (or at least enough to have your tenderloins submerged - another reason to flatten the tenderloins if you need to).  If you have a deep fryer - more power to ya! - just turn the sucker on and get that oil heating up (to at least 325F).

Set up a standard breading station - one pan/bowl for the flour mixture, one for the eggwash, and one for the breadcrumbs. 

In one pan, combine the flour, chili powder, paprika, garlic salt, black pepper, cayenne, thyme, oregano, and kosher salt.  This is obviously your flour mixture bowl. 

In another pan, make your egg wash with the eggs and milk.  Whisk until combined.

And lastly, place your breadcrumbs in the last pan.

In batches (depending on how big your pans are), dip your tenderloins first in the flour mixture, then in the egg wash, and then coat with breadcrumbs.  Place finished breaded tenderloins on a parchment-lined sheet pan.  Continue until all tenderloins are breaded.

When your oil is ready,working in batches (I did 5 at a time), deep fry the tenderloins until golden brown and cooked throughout, about 3-4 minutes.  Drain on a paper towel-lined plate and season with additional salt and pepper, as needed.

While your tenderloins are cooking, you can mix up your barbecue sauce.  In a small saucepan, combine the prepared or store-bought barbecue sauce, chipotle pepper, and honey.  Place under medium heat and simmer for about 5 minutes to develop the flavor.  You can either choose to puree the whole mixture (so the random bits of chipotle pepper are dispersed throughout, or if you don't want too much heat, you can choose to strain the mixture to remove the chipotle pepper).

Serve with dipping sauce and go at it!

This makes plenty for a small get-together, or enough to save for lunches/quick dinners throughout the busy week!  I'm all about planning ahead!

What's your favorite sauce to serve with chicken tenders?

Hope you all have a great weekend!

Chorizo & Purple Potato-Stuffed Matzo Balls

How is everyone?! 

School started back up last Monday (hence my absence all week!) and I couldn't be more excited for what's to come this quarter.  I'm in Garde Manger - which is basically all cold prep and charcuterie -type stuff.  Can't wait to share what I learn with you guys!

We basically just spent the first week butchering different animals - fish, duck, chicken, pork, beef. And this week we've already made Worcestershire sauce (it has to sit for at least 5 weeks before being fully developed!) and some infused vinegar (my group made a lemongrass, orange, and thyme infused vinegar - majorly excited about that) and some garlic salt!  Our vinegar and salt is supposed to be incorporated into our 6 course final at the end of the quarter, so I'll be busy brainstorming the possibilities!

I made a trip to the Farmer's Market Saturday morning and ended up with some local chorizo and some purple potatoes (among the other plethora of things I nabbed up!).  I had some Matzo meal that has been staring me in the face every time I walked into my pantry so I figured it was begging to be used up - and I didn't want to go the normal route and make some soup - it is WAY too hot for that right now!

So I ended up deep frying these babies and making a totally non-kosher Matzo ball.  And they were every bit of delicious. 

Ingredients:
Makes about 12 matzo balls

2 eggs
1 oz. water
1 oz. unsalted butter, softened
2 oz. matzo meal
1/4 cup ground chorizo, cooked and cooled
1/4 cup mashed potatoes (I boiled off about 3-4 small purple potatoes and quickly mashed them), cooled
salt and pepper, to taste
oil, for frying

In a medium bowl, combine the eggs and water.  Beat until mixed together.  Stir in butter.

Add matzo meal, chorizo, potatoes, salt, and pepper.  Stir until combined.

Chill mixture for about 1 hour.

Portion into 2 tablespoon rounds - you'll end up with about 12-15 balls.

Bring oil to frying temperature (around 375F), and fry until golden brown, about 3-5 minutes.

Transfer to paper towel-lined plates to dry and season with additional salt, if needed.

Now chow down!

Hope you all have a great week - stay cool!

Corn & Purple Pepper Fritters

It's another late post. 

Blame it on my sporting events.  Had a softball tournament yesterday.  And Wednesdays are reserved for volleyball - which we won all 3 games by the way (one of them being a comeback from 15-3... so how's that for awesome?!)

But enough excuses, let's talk corn.

It's starting to burst out on the scene and I couldn't be happier.  Corn is probably one of my favorite vegetables of the season.  I can eat it cooked or raw, by itself or mixed into a side dish.  If corn is present, I'm there.

These corn fritters are absolutely delicious, very reminiscent of a savory corn cake with the addition of the purple bell peppers.  I was definitely snacking on these hard.

Ingredients:
Adapted from The Deep Dish's recipe

1 cup flour
3 ears of corn, shucked and kernels cut off the cob
1 cup vegetable oil
1 egg, slightly beaten
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1 purple bell pepper (or any color for that matter), finely chopped
1/2 cup heavy cream

In a medium bowl, combine the flour, baking powder, cayenne, and salt.

In a small bowl, mix together the corn, bell pepper, heavy cream, and egg.  Add mixture to flour.

In a heavy bottomed pan (I used my cast iron skillet) heat oil over medium high heat.  When a small piece of batter sizzles in the oil, you know it's ready.

Drop tablespoon sized pieces of the batter into the hot oil and fry for about 1 to 2 minutes, or until golden brown on each side.  Drain on a paper towel.

These were definitely a light and delicious snack.  I'll be looking forward to experimenting with different corn combination in the batter too!  Have a great night guys!

Don't forget, you can send me your CSA updates for the round-up still.  I'll be posting tomorrow in the late afternoon, early evening - so e-mail me your vegetable goodies @ mtlabor85@yahoo.com!

Fried Pork & Potato Balls

How was everyone's 4th of July? Ours was spent with friends, and it was quite a nice evening. For once, we didn't have to do the cooking... although I did bring a dessert (some Oreo Cheesecake bars, recipe found here). We had some burgers and they were pretty fantastic... I'd never seen this done before, but Jason, the grillmaster, had marinated the burgers in a "special" sauce for a little while before grilling them. Maybe I'm just before the times, but I've always just packed a burger with spices and then grilled them then and there... but after seeing him do that, and tasting the flavor that exuded from these burgers... I may have to give that technique a whirl.

And check out this green bell pepper. Just simple sitting on a grill, blistering up in all it's glory. Simple things like that put a smile on my face.

Well, these fried pork and potato balls would make a good appetizer, but it's also one of those, "under construction" recipes. It could definitely use some improvement on the flavor, or maybe my palate wasn't feeling it that day... but worth a try either way.


Ingredients:
adapted from Momofuku For 2's blog

2 cups garlic mashed potatoes
1/2 lb. ground pork
1 shallot, diced
1/4 cup button mushrooms, diced
2 teaspoons sugar
2 teaspoons fish sauce
2 teaspoons soy sauce
salt and pepper to taste
1/4 teaspoon Chinese 5 spice
2 tablespoons flour
1-2 eggs, lightly beaten
1 cup panko bread crumbs
vegetable oil, for frying

In a medium bowl, mix the ground pork, shallot, mushrooms, sugar, fish sauce, soy sauce, salt, pepper, and chinese 5 spice.

Heat a large skillet under medium high heat and add 1 tablespoon olive oil. Cook pork mixture until browned and broken up. Turn off heat and set aside to cool.

Once the pork mixture is cooled, mix in with mashed potatoes. Season with salt and pepper, if needed.

Shape the mixture into small to medium sized balls, about 1 to 1 & 1/2 inch in diameter should be fine. Dip each ball into the flour, shaking off any excess. Then dip in eggs, and roll in panko.

Heat a large dutch oven under medium high heat and fill with about 3 inches of oil. When temperature is about 350 F, start heating balls in batches, about 5 balls per batch should do it. Fry until golden brown, about 3 minutes or so, and drain on paper towels.

Serve with sriracha sauce!

Like I said, these could definitely use some tweaking, but overall, they were interesting and different. The mashed potato mixture was fine to eat by itself, so maybe the frying is where it went awry... who knows. Enjoy!

Kung Pao Chicken Drumsticks

So I've noticed the past couple recipes I've done have been asian-inspired dishes. I can't help it if I'm partial to my people, but I promise, there will be more diversity to come. And I'm also happy to report that I know am the proud owner of a Nikon D40 SLR camera. My shots should be better and more appealing, once I start playing around with the thing and getting used to it. I'm officially obsessed is was Andy tells me.

Anywho, I LOVE kung pao and decided that in honor of our 2009 fantasy football draft, that I would cook up a batch for my friends and show them that cooking good food is not "nerdy"... but a delicious hobby.


Adapted from a Food & Wine Magazine May 2009 Recipe

Ingredients:

1/4 cup vegetable oil, plus more for frying
1 garlic clove, minced
1 tablespoon grated ginger
1/4 cup dried chile de arbol (I used about 25 of those suckers)
1/2 cup sugar
1/2 cup soy sauce
1/4 cup dry sherry
1/2 teaspoon red wine vinegar
2 tablespoons cornstarch dissolved in 3 tablespoons water
1/2 teaspoon sesame oil
12 chicken drumsticks
salt and freshly ground black pepper
all purpose flour for dusting chicken
chopped roasted peanuts for garnish

In medium saucepan, heat the 1/4 cup vegetable oil. Add garlic and ginger and cook until fragrant. Careful not to burn the aromatics! Add the dried chiles and cook until they turn dark red, shouldn't take too long. Lower the heat and add sugar, soy sauce, sherry, vinegar, and simmer it until the sugar dissolves completely. Remove from heat and cover sauce and let sit for about 1 hour. This sitting time allows the flavors from the chilies to develop with the rest of the liquids.

Strain the sauce and return liquid to saucepan. I saved the dried chilies for my garnish at the end, but you can throw them away if you'd like. Bring sauce to a boil and whisk in cornstarch mixture. I love the magic of cornstarch! It's a quick fix thickener! Remove sauce from heat and stir in sesame oil. I didn't think my sauce was hot enough, so I added a few pinches of some red pepper flakes, but if you like it sweet, then you don't have to!

Preheat your oven to 400 degrees.

Fill a large pot with about 3 inches of oil and bring to about 325 degrees. Season chicken with salt and pepper and dust with flour. Put a rack on a baking sheet near the stove. In batches, fry drumsticks until brown and crisp. Drain chicken on rack and keep warm in oven while other batches are frying.

Once all chicken is done, let rest and allow to cool slightly. Take sauce and "paint" drumsticks. I found it best to use a spoon and just dab the chicken in spots and spread it around, but whatever way is ideal for you, be my guest. Top with roasted peanuts (just take regular peanuts and heat up in a pan for about 1 to 2 minutes until warm) and you're all set!!

This was definitely a crowd pleaser! I almost wish I would have made more. Poor Andy was trying to be polite and let everyone get some first, and ended up waiting too long that there were none left!! Great thing to make for the upcoming football season though! Enjoy!