Browsing Tag

Garlic

Beef, Dinner, Lactose Free, Mexican, Recipes

Chile Colorado

July 8, 2024

Chile Colorado is a traditional Mexican dish of tender braised beef or pork bathed in a rich sauce made with dried chiles and spices. The dried chiles add a smoky, fruity, deep flavor that creates an undeniably delicious sauce. Tender braised beef in red chile sauce is one of the most comforting dishes you can make at home.

The dried chiles shown above are those most often used for Chile Colorado. This dish is typically mildly spiced, widening its appeal. If you want extra heat, serve the chile with hot sauce and jalapeños on the side.

For authenticity, seek out dried chiles from reputable suppliers. You want the chiles to be deeply colored, soft and pliable (not dry and brittle). Quality dried chiles are readily available online. My go to store for dried chiles is Amazon. Shipping is quick (free for Prime members), there are many options/sellers, and the prices seem reasonable.

Rick Martinez, one of the most amazing chefs, adds a bit of fresh sage to his Chile Colorado as do other chefs. Since I have fresh sage growing in the garden, it was a no brainer to use it (but optional). Mexican oregano is preferred over Mediterranean oregano for this dish. Its flavor imparts bright floral and citrus notes to food. Because of the small amount used, regular oregano which most of us have in our pantry is a fine substitute.

The rehydrated chiles are puréed in a high powered blender such as a Vitamix until smooth. The intoxicatingly scent of the sauce signals a deeply satisfying meal ahead.

Serve the chile with red or white rice, warm flour or corn tortillas, chopped onions, and hot sauce. You can use the chile in enchiladas or make some delightful tamales. However you serve it, you’ve got yourself one of the best homemade chile dishes.

Chile Colorado

Recipe by Kiyo
Servings

6-8

servings

Ingredients

  • 5 dried ancho chiles, stems and seeds removed

  • 2 dried pasilla chiles, stems and seeds removed

  • 3 dried guajillo chiles, stems and seeds removed

  • 1 (32 ounce) carton low-sodium chicken broth, divided

  • 1/2 large onion, coarsely chopped

  • 3 garlic cloves, peeled and coarsely chopped

  • 2 1/2 pounds of trimmed boneless chuck steak, cut into 1 1/2-inch pieces

  • 2 teaspoons kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons flour

  • 1 tablespoon canola or vegetable oil

  • 1 1/2 teaspoons dried Mexican oregano (or substitute with dried oregano)

  • 1 1/2 teaspoons ground cumin

  • 2 teaspoons finely chopped fresh sage (optional)

  • 1 large or 2 small bay leaves

  • 2 cups water

  • Warm flour or corn tortillas, Mexican white or red rice, lime wedges, chopped onion, chopped cilantro, sliced radishes and hot sauce for serving

Directions

  • Place stemmed and seeded chiles in a medium heavy-bottomed pot along with the chopped onion and garlic. Add 3 cups of the low-sodium chicken broth and bring to a boil over medium-high heat. Gently boil for 2 minutes. Remove from the heat, cover the pot, and let steep until the chiles are softened, about 20 minutes.
  • Meanwhile, season trimmed beef cubes with 2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Toss seasoned meat with flour.
  • Transfer chiles and liquid to a high powered blender and puree until very smooth. If you do not have a high powered blender such as a Vitamix, you may strain the sauce to remove any solids left behind.
  • Heat 1 tablespoon canola or vegetable oil in a Dutch oven (or other oven safe pot with a lid) over medium-high heat until shimmering. Add half of the beef in a single layer and sear undisturbed until the bottom of the beef develops a dark brown crust, about 4 minutes. Stir and continue cooking until beef is browned all over, about 4 more minutes. Transfer browned beef to a plate and repeat searing the remaining beef. Return the first batch of beef to the pot.
  • Add dried oregano, ground cumin, and sage if using to the beef. Cook, stirring often, until fragrant, about 30 seconds. Add the bay leaf, remaining 1 cup chicken broth, 2 cups of water and the blended chile mixture. Stir and scrape up any browned bits off the bottom of the pot with a wooden spoon.
  • Bring to a boil over high heat, cover the pot and transfer to the oven. Cook for 2 hours until the meat is fork tender (you may also simmer the beef on the stovetop). Serve with warm flour or corn tortillas, Mexican rice, lime wedges, chopped onions, cilantro, radish slices and hot sauce or jalapeños.

Notes

  • Chile Colorado can be frozen for a few months. Defrost overnight in the refrigerator and gently heat on the stovetop.
Bread, Dressing, Lactose Free, Recipes, Sandwiches, Sauces, Vegetarian

Tarragon Aioli

December 29, 2023

I’ve been a fan of fresh tarragon ever since I started making béarnaise sauce for our filet mignon dinners. An aromatic herb with a very subtle and delicate licorice flavor, adding tarragon elevates an assortment of sauces and dishes.

This recipe is a snap to make and it will take your sandwich to the next level. Using prepared mayonnaise means you can whip up this tarragon aioli in less than 10 minutes. Slather it on grilled or toasted sourdough bread and layer on sliced tomatoes, or use it for BLT and chicken sandwiches, sliced hard boiled eggs or a dip for asparagus.

My favorite way to use tarragon aioli is on our homemade sourdough bread topped with juicy tomatoes. Grilling the bread with a bit of olive oil elevates the flavor and makes for a scrumptious open-faced sandwich.

Be generous with the aioli! You want your sandwich to be well seasoned.

Tarragon Aioli

Recipe by Kiyo
Servings

1/2 cup

Ingredients

  • 1/2 cup mayonnaise

  • 1 medium garlic clove, finely grated (microplane works great)

  • 1 1/2 tablespoons finely chopped tarragon

  • 1 1/2 teaspoons fresh squeezed lemon juice

  • 1 teaspoon lemon zest

  • salt and pepper to taste

Directions

  • In a small bowl mix together the mayonnaise, garlic, tarragon, lemon juice and lemon zest. Add a pinch of salt and a few grinds of pepper. Taste and adjust salt and pepper as needed. Serve right away or keep refrigerated for up to 5 days.

Notes

  • Here on Maui tarragon can be found at Whole Foods
Dinner, Italian, Pasta, Pork, Recipes

Spaghetti with Fresh Soppressata

October 14, 2023

Here is a delicious meat sauce pasta dish that uses both spicy and mild Italian sausages as its main ingredients. The sausage makes for a flavorful sauce and is easy to prepare. The recipe comes from Food & Wine magazine courtesy of restaurateur Andrew Carmellini. In the recipe headnotes, they explain that Mr. Carmellini’s family makes their own soppressata, a hard salami, by grinding their own meat. Italian sausages share many of the same ingredients such as garlic, white wine, fennel and crushed red pepper. To give the fresh soppressata extra spice, you may use only hot sausages or increase the amount of crushed red pepper. Either way, you’ll find yourself savoring this wonderful pasta dish.

I used both mild and spicy sausages but feel free to use just one or the other. The spicy Italian sausages from Whole Foods are not overly hot so you could use them solely and skip the mild sausages if you want to.

The sausages are mixed with garlic, white wine, ground fennel, black pepper and crushed red pepper then refrigerated overnight.

A flavor base for many recipes, a mirepoix of carrots, onion and celery are an integral part of this dish just as they are for other dishes such as bolognese, soups, braised lentils and many other dishes.

Once the simmering is close to an end, start your pasta. When the pasta and sauce are done cooking, drain the pasta and add it to the sauce. Mix in the grated cheese and herbs (reserve some for topping the pasta) before serving.

The Italians have a word to describe the flavor of this dish – delizioso!

Spaghetti with Fresh Sopressata

Recipe by Kiyo
Servings

6

servings

Adapted from Food & Wine magazine

Ingredients

  • 4 garlic cloves

  • 1 1/3 cups dry white wine, divided

  • 1 pound Italian sausage (sweet or spicy or a combination, Whole Foods meat department recommended), casings removed

  • 1 teaspoon ground fennel (available at Down to Earth on Maui)

  • 1/2 teaspoon coarsely ground black pepper

  • 1/2 teaspoon crushed red pepper

  • 1/4 cup extra virgin olive oil

  • 1 small onion (3/4 cup), finely diced

  • 1 small carrot (1/2 cup), finely diced

  • 1 celery rib (1/2 cup), finely diced

  • 1 (28 oz) can plus 1 (14 oz) can whole peeled tomatoes, crushed with their liquid

  • kosher salt

  • 12 ounces spaghetti (or up to 16 ounces)

  • 1/2 cup finely grated Parmigiano-Reggiano cheese plus more for serving

  • 1/4 cup finely chopped basil plus more for serving

  • 1/4 cup finely chopped flat leaf parsley plus more for serving

Directions

  • Using an immersion blender or small blender, puree garlic with 1/3 cup white wine. Transfer the mixture to a medium bowl. Add the sausage, ground fennel, black pepper and crushed red pepper and knead lightly to combine. Cover with plastic wrap and refrigerate overnight.
  • In a large, deep skillet, heat the olive oil. Add the sausage mixture and cook over medium-high heat, breaking up lumps with a wooden spoon, until lightly browned, 6-7 minutes. Add the onion, carrot and celery and cook, stirring frequently , until softened, about 4 minutes. Add the remaining 1 cup white wine and cook, scraping up any browned bits, until nearly evaporated, about 5 minutes. Add the crushed tomatoes and their juices to the pan and season lightly with salt. Simmer over low heat, stirring occasionally, until thickened and reduced to about 5 cups, about 40 minutes.
  • In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the cooking water. Add the pasta to the sauce and toss with 1/2 cup grated cheese, 1/4 cup each basil and parsley. If the sauce seems too thick, stir in some of the reserved pasta water over moderately high heat, until the pasta is nicely coated with sauce, about 2 minutes. Divide into bowls and serve with extra cheese and chopped herbs over the top.
Beef, Dinner, Grill, Korean, Lactose Free, Recipes

Kalbi Ribeye

December 23, 2021

Korean kalbi ribs are a local island favorite in Hawaii.  It is most common to use flanken-style short ribs for this recipe. It is sometimes difficult to find this cut of meat, however, your butcher should be able to accommodate your request. Though this is the most common cut of meat used for kalbi, I found that using a boneless ribeye is superb.  The ribeye is tender and so flavorful.

Ribeye Steaks

I bought a thick cut ribeye from Whole Foods and asked the butcher to slice it into two thinner pieces. It worked out perfectly for kalbi.

Ribeye Steaks & Marinade

Kalbi Marinade

The marinade is easy to prepare with ingredients you most likely have on hand.

Garlic, Ginger, Green Onions, Sesame Seeds, Onion

The main ingredients for the marinade are garlic, ginger, green onion, sesame seeds and onion.  Though it may seem very ordinary, these common ingredients come together to make the best marinade.

Marinating Kalbi Steaks

I mix up the marinade early in the morning and let the steaks soak up the tasty sauce for about 10 hours.

Kalbi Steak, Mac Salad, Rice & Homemade Kimchi

The end result is a delicious kalbi-style ribeye steak that is perfectly seasoned and grilled to perfection.  Sometimes we serve the kalbi with mac salad and homemade kimchi, other times with charred green beans.  Rice is always a part of the meal.

Kalbi Steak, Charred Green Beans, Homemade Kimchi &  Rice

Kalbi Ribeye
 
Author:
Serves: 2
Ingredients
  • 1 thick cut ribeye steak (about 1 pound, cut into two ¾-inch thick each pieces)
  • Marinade:
  • ¼ cup soy sauce
  • ¼ cup mirin
  • ¼ cup sesame oil
  • ¼ cup packed dark or light brown sugar
  • 2 tablespoons water
  • 1 tablespoon finely grated onion
  • 1 tablespoon finely grated garlic (A Microplane works great for the garlic and ginger)
  • 2 teaspoons finely grated ginger
  • 5 green onions finely sliced
  • ¾ teaspoon red pepper flakes
  • 2 teaspoons roasted sesame seeds
  • freshly ground black pepper
Preparation
  1. Whisk together the marinade ingredients in 2-cup glass measuring cup or medium sized bowl. Reserve ¼ cup of marinade.
  2. Place the steaks in a single layer in a ziplock bag. Pour marinade over top and bottom of steaks making sure each steak is coated well. Place bag in the refrigerator for 8 - 10 hours, turning the bag occasionally.
  3. For gas grill: Turn all burners to high, cover and heat grill until very hot, about 15 minutes. Clean and oil grates liberally once grill is hot. Grill steaks for about 5 minutes total, brushing reserved marinade over the steaks and turning several times for an even char. Check temperature with Thermapen or other digital thermometer. Remove when internal temperature reaches 140 degrees.
  4. ***The steaks can also be cooked over a hot charcoal grill.

 

Dinner, Eggs, Lactose Free, Pasta, Recipes

TikTok Ramen

April 15, 2021

TikTok Ramen

This tasty ramen recipe comes from TikTok, the wildly popular social app that lets users create and share a diverse assortment of short videos.  Since the videos are quick, anywhere from 15 seconds to a minute or so, you have to move fast.  That’s what is so cool about this recipe.  Besides cooking the noodles in a pot, the rest of the dish is made in just one pan which is music to my ears.

TikTok Ramen Ingredients

Not only is this a fast recipe, it is inexpensive to boot.  And adding Everything Bagel seasoning is ingenious!

Instant Ramen

Instant Ramen

Instant ramen is one of the most inexpensive items you will find in the Asian section of your grocery store.  When on sale, they cost a mere 50¢ or less per package.  I always keep a stash of them in my cupboard.  They also star in this crunchy cabbage salad.

Butter, Garlic & Red Pepper Flakes

Butter (lactose free for me) along with garlic and red pepper flakes are stirred together in a pan until the garlic softens a bit.  Soy sauce and brown sugar are added to make a sauce full of our “5th taste,” umami.

TikTok Ramen Sauce

TikTok Ramen

The cooked ramen gets tossed with the sauce before two eggs are added to the pan.

TikTok Ramen with Scrambled Eggs

And as mentioned earlier, this is a one-pan meal.  There’s no need to whisk the eggs in a separate bowl, just add to the pan and scramble alongside the ramen.  

TikTok Ramen with Scrambled Eggs

TikTok Ramen

This ramen dish reminds me of Sam Sato’s dry mein which is similar in that there is no broth, just a very delicious sauce coating the noodles.  Leftovers are still tasty and fresh if you want to save some for a snack later.

TikTok Ramen

TikTok Ramen
 
Adapted from TikTok Ramen
Author:
Serves: 2
Ingredients
  • 2 packages instant ramen (discard seasoning packets)
  • 2 tablespoons vegan butter (or regular butter)
  • 1 teaspoon minced garlic
  • ½ teaspoon red pepper flakes
  • 2 teaspoons brown sugar
  • 2 tablespoons Kikkoman Less Sodium soy sauce
  • 2 large eggs
  • Everything bagel seasoning (you can make your own version with sesame seeds, poppy seeds, dried minced garlic and onion, flaky sea salt)
  • 2 green onions, thinly sliced
Preparation
  1. Cook the ramen 1 minute less than package directions. Drain immediately in a colander and rinse under cool water to stop the cooking. Drain again and set aside.
  2. In a medium pan, heat the butter over medium heat. Add garlic and red pepper flakes. Stir until garlic has softened, about 3 minutes, adjusting heat as needed so the garlic does not burn. Stir in the brown sugar and soy sauce. Add drained noodles to the pan and using tongs toss the noodles with the sauce.
  3. Push the noodles to one side of the pan and turn the heat up a bit. Add the eggs to the pan, opposite of the noodles. Gently scramble the eggs until just set. Toss eggs with noodles. Remove from heat and divide noodles between two bowls. Sprinkle everything bagel seasoning over the noodles along with the sliced green onions. Serve right away.

 

 

Breakfast, Dinner, Eggs, Lactose Free, Recipes, Rice Dishes, Side Dishes, Veggies

Kale Fried Rice

March 8, 2021

Kale Fried Rice

There are countless versions of fried rice.  It can be a stand-alone meal or a splendid side dish. Some of my favorites are ramen fried rice and kimchi and Spam fried rice.  Quick and inexpensive, this particular version couldn’t be easier to make.  Leftover brown rice with wilted kale makes for a healthy meal.  I make it regularly and I don’t think I’ll ever tire of it.

Kale, Brown Rice, Turmeric, Eggs, Lime, Garlic, Ginger, Green Onions

Don’t skip the turmeric.  It’s what gives this dish a slightly earthy flavor and a gorgeous color.

Sliced Garlic, Kale, Light Green Onions, Ginger, Green Onions

Once the rice is warmed and crisped, handfuls of kale get tossed into the pan until wilted.  If your pan is hot enough, some of the kale will get a bit charred.  This adds another level of flavor to the fried rice.

Garlic, Green Onions, Ginger

The garlic is cut into thin slices then lightly browned until the edges are crisp.  Fresh ginger and green onions are stir-fried with the garlic before adding the turmeric and eggs.

Kale Fried Rice

You’ll end up with a gorgeous pan of fried rice that is healthy and delicious.  

Kale Fried Rice

Kale Fried Rice

I like to serve the fried rice with sriracha sauce which adds the perfect kick to this meal.  Sprinkle sliced green onions and squeeze fresh lime juice over the rice just before serving.

Kale Fried Rice
 
Adapted from Bon Appetit
Author:
Serves: 2
Ingredients
  • 6 green onions, thinly sliced (set aside a tablespoon for serving)
  • 2 tablespoons grapeseed oil, divided (or another mild flavored oil such as canola)
  • 2 cups cooked short grain brown rice (day old is best)
  • 1 small bunch Tuscan kale, ribs and stems removed, leaves torn (about 2-3 ounces)
  • 2 small garlic cloves, thinly sliced
  • 1 tablespoon finely chopped peeled ginger
  • ¾ teaspoon ground turmeric
  • 2 large eggs
  • lime wedges for serving
Preparation
  1. Heat 1 tablespoon of oil in a large nonstick skillet over medium heat. Add rice, breaking up any lumps. Pat down into an even layer and cook, undisturbed until beginning to crisp, about 3 minutes. Toss and continue to cook, adding kale by the handfuls and letting wilt slightly before adding more. Toss occasionally, until rice is heated through and all the kale is wilted, about 3 minutes. Season with salt and transfer to a plate.
  2. Heat remaining 1 tablespoon oil in same skillet over medium-low heat. Add garlic, ginger, and green onions, stirring often until garlic is lightly browned (careful not to burn) around the edges, about 1-2 minutes. Turn heat up to medium sprinkle turmeric over, then stir in eggs. Using a pair of chopsticks or a heatproof spatula, blend whites and yolks with garlic, ginger, and green onions until the eggs are barely set. Return rice and kale to the skillet, tossing occasionally until hot, adjusting heat as necessary. Divide fried rice between two plates and top with reserved green onions. Serve with sriracha sauce.

 

 

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