Everyday Easy Gourmet

Thai Chicken Pizza

2012-02-29T15:15:00.000-05:00

Thai Chicken Pizza

Just made this for a team building class at work - everyone looked askance at the combination of peanut butter, fish sauce, chicken and mozzarella cheese on a pizza, but OMG was it good!! What a PERFECT appetizer for a party! Here it is:

Thai Chicken Pizza

Ingredients:

16 ounces prepared whole-wheat pizza dough (or pre-made crust like Boboli)
1/3 cup crunchy peanut butter
3 tablespoons water
1 teaspoon reduced-sodium soy sauce

Pre Oven

1 teaspoon fish sauce
2 teaspoons rice vinegar
1/2 tsp. fresh ground ginger
3 cloves garlic, minced
1 teaspoon vegetable oil
1 9 oz package Perdue Short Cuts, pre-cooked chicken breast

1 leek, sliced thin and washed

1 pkg sliced Shitake mushrooms
1 red bell pepper, diced
1 cup shredded part-skim mozzarella cheese

PREPARATION
Place oven rack in the lowest position; preheat to 450°F. Coat a large baking sheet with cooking spray.

If using fresh dough, roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.If using a pre-made crust like Boboli, skip this step.

Meanwhile, whisk peanut butter, water, soy sauce, fish sauce, vinegar, ginger and garlic in a small bowl until well combined.

Heat oil in a medium nonstick skillet over medium-high heat. Saute 1 tsp garlic, bell pepper and leek and saute, stirring, until cooked through, 2 to 4 minutes. Add chicken and 1 tablespoon of the peanut sauce to the chicken; toss to combine. Set aside.

Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes.

Italian Wedding Soup

2012-02-26T18:15:00.001-05:00

This is a very simple soup to make, and very hearty! The classic doesn't include the carrots and pasta and lemon zest, but I like all three in it - definitely adds a little oomph to the soup. I have made this several times now in cooking classes - it is VERY easy to make, and REALLY tasty. One note though - a LITTLE lemon zest goes a long way. I love it in the soup - adds a little acid to cut the fat from the meatballs, which are cooked in the broth - but too much makes the soup too lemony - just a light tsp is plenty. No pics unfortunately.... thought I took some but can't find them! Enjoy the soup!

Ingredients

Meatballs:

· 1 small onion, grated

· 1/3 cup chopped fresh Italian parsley

· 1 large egg

· 1 teaspoon minced garlic

· 1 teaspoon salt

· 1 slice fresh white bread, crust trimmed, bread torn into small pieces

· 1/2 cup grated Parmesan

· 8 ounces ground beef

· 8 ounces ground pork

· Freshly ground black pepper

Soup:

· 12 cups low-sodium chicken broth

· 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)

· 2 large eggs

· 1 cup sea shell pasta

· ¾ cup diced carrot

· 1 tsp lemon zest

· 2 tablespoon freshly grated Parmesan, plus extra for garnish

· Salt and freshly ground black pepper

Directions

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.

To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired.

Shrimp Etoufee - Pure Cajun Awesomeness!

2012-02-22T11:55:00.003-05:00

- Granted I am posting this on the Wednesday AFTER Fat Tuesday.... perfect timing as always - but this is a great dish anytime! Take your time with the roux - let it develop a nice warm brown hue - SLOWLY! The home made shrimp stock is easy, and really adds a bunch of great flavor to the dish!

"Shrimp Stock"

Ingredients:

2 lbs. of fresh Gulf shrimp shells and tails(if possible)
1/2 cup of chopped onions
1/2 cup of chopped celery
2 cloves of minced garlic
1 whole lemon cut into slices
2 bay leaves
3 sprigs of fresh thyme
2 1/2 cups of water

Instructions:

Place all ingredients into a pot.
Bring to a boil and then lower to a simmer for about 45 minutes.
Strain the liquid out and remove the sprigs and leaves (you want the liquid).
You've just made your shrimp stock for the etouffee!

Shrimp Etoufee

Ingredients:

1 tablespoons of Cajun seasoning
2 tablespoons of real butter
1/4 cup of chopped onions
1/4 cup of chopped celery
1/4 cup of chopped bell peppers
1/2 can of Ro-Tel Tomatoes
3/4 cups of shrimp stock (see above)
1 tablespoons of minced garlic
1 bundle of thyme
1 teaspoons of Worcester sauce
1/2 teaspoon of Tabasco ( or more to taste)
1/4 cup of chopped green onions
1 tablespoons of parsley
1 lbs. of fresh Gulf shrimp, peeled
1/2 tablespoon of salt
1/2 tablespoon of black pepper

Roux
The roux is the most important aspect of most Cajun food - it is very simple to make, and very simple to mess up if you are not careful!

Ingredients:
1/4 cup vegetable oil
1/4 cup all-purpose flour

Directions:
Heat oil in a heavy saucepan. Gently stir in flour, whisking continuously. Bring to a low simmer, whisking often - over medium heat. continue to whisk for about 20 - 30 minutes until a dark mahogany brown - do NOT let it burn! Color change should be VERY gradual.

Instructions:

Mix the shrimp with the Cajun seasonings.
Melt the butter in a pot and add the onions, bell peppers, and celery. Saute for about 10 minutes.
Slowly add the shrimp stock while continuously whisking.
Bring the pot to a boil, whisk in roux and then lower to a simmer.
Add the rest of the ingredients (except for the shrimp) and let it simmer for about 20 minutes.
Add the shrimp and let it simmer for 10 more minutes.
Serve over white rice and add some Cajun seasonings if needed.

Rosemary Steak Skewers with Parmesan Sauce

2012-02-03T12:00:00.000-05:00

Ingredients:

1 cup grated Parmesan Cheese

½ cup sour cream

1/2 cup mayo

2 tbs half and half

2 tbs lemon juice

2 tsp prepared horseradish

1 ¼ tsp Kosher salt, divided

1 ¼ tsp fresh ground pepper

1 ½ lb NY Strip, cut into ½ inch strips (about 18 strips)

3 tbs Extra Virgin Olive Oil

1 tbs chopped fresh rosemary ( dried works just as well, just crumble it up )

Directions:

1) In a small bowl, combine cheese, sour cream, cream, lemon juice, horseradish, ¼ tsp salt, ¾ tsp pepper – and whisk thoroughly. Refrigerate sauce.

2) Thread steak strips onto skewers. If using bamboo, I highly recommend soaking them for an hour or two ( or until they sink) in water to prevent burning.

3) Brush both sides with EVO, and sprinkle with rosemary.

4) Grill for about 3 minutes per side, until medium rare.

5) Serve with sauce.

Polenta with Goat Cheese and Roasted Winter Vegetables

2012-02-01T12:40:00.000-05:00

Lynne made this last night – it was totally awesome! Great winter meal, and really simple. We used fresh beets, which while similar to the canned variety in color and texture when roasted, have a MUCH fresher taste! Be sure to crumble extra goat cheese over the top when you serve it. Thanks to Ladies Home Journal for the recipe.

Ingredients:

2 beets

2 carrots, diced

½ red onion, sliced

½ large fennel bulb, sliced

3 parsnips, diced

1 tbs olive oil

1 tsp kosher salt

½ tsp dried thyme

2 cups chicken broth

1 cup quick cooking polenta

¼ cup goat cheese, plus some for garnish

¼ cup milk

2 tbs unsalted butter

Directions:

1) Heat oven to 400 degrees F. Wrap beets in foil and roast for 15 minutes. Meanwhile, place carrots, red onion, fennel and parsnips on a baking sheet and toss with olive oil, salt, pepper and thyme. Add to oven with beets and roast for 20 more minutes until vegetables and beets are tender.

2) Peel and dice beets.

3) In a large pot, bring chicken broth and 2 cups water to a boil. Gradually add polenta, whisking constantly. Reduce heat, and simmer until thickened – about 2 or 3 minutes.

4) Remove from heat, stir in goat cheese, milk and butter until smooth. Top with roasted vegetables and goat cheese, and serve. Serves 6.

Thai Spring Rolls

2012-01-30T18:49:00.001-05:00

· THAI SPRING ROLLS

· 1 small shallot, minced

· 3 cloves garlic, minced

· 1 thumb-size piece galangal OR ginger, grated

· 2 green onions, sliced into matchstick pieces

· 1 red chili, minced, OR 1/2 to 1 tsp. cayenne pepper (omit if you prefer very mild spring rolls)

· 1/2 cup shredded or finely chopped cabbage

· 4-6 shiitake mushrooms, cut into matchstick pieces

· 1/2 cup medium to firm tofu, sliced into matchstick pieces (If non-vegetarian: add 1/2 cup cooked baby shrimp)

· approx. 2 cups bean sprouts

· 1/2 cup fresh coriander, roughly chopped

· 1/2 cup fresh basil, roughly chopped

· 2 Tbsp. oil, plus more for deep-frying

· 1 pkg. spring roll wrappers (thawed if frozen)

· STIR-FRY SAUCE:

· 2 Tbsp. regular soy sauce

· 2 Tbsp. fish sauce OR vegetarian stir-fry sauce (I like Lee Kum Kee brand)

· 2 Tbsp. lime juice

· 1/4 tsp. sugar

· TO SERVE:

· Thai sweet chili sauce (available in most supermarkets, Asian section)

Preparation:

1. Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add garlic, galangal (or ginger), shallots, and chilli. Stir-fry until fragrant (about 1 minute). Stir-frying Tip: Add a little water to the wok/pan when it gets too dry instead of more oil.

2. Add cabbage, mushrooms, and tofu (or shrimp). As you stir-fry, add the sauce. Stir-fry 1-2 minutes, until vegetables have softened.

3. Remove from heat and add bean sprouts, tossing to mix in.

4. Do a taste test for salt, adding 1 Tbsp. more fish or soy sauce if not salty enough.

5. To assemble rolls, place a spring roll wrapper on a clean working surface. Place one heaping Tbsp. of the filling on the wrapper (if using large wrappers, you will need more). Tips: Spread the filling lengthwise along the spring roll wrapper nearer the end closest to you. Also, try not to include too much of the liquid left in the bottom of your wok/pan (a slotted spoon works well for this - drier filling is better.

6. Now sprinkle some of the fresh coriander and basil over the filling.

7. Fold the left and right sides of wrapper over filling, then lift up the wide end nearest you and tuck overtop. Roll to the other end. Secure the roll by dipping your fingers in some water and wetting the end, "pasting" it shut.

8. To fry spring rolls, place some oil (about 1 inch deep) in a wok or deep-sided frying pan over medium-high heat. When bubbles rise, or when the oil begins to form snake-like lines across the bottom of the pan, the oil may be hot enough. To test it, dip one corner of a spring roll into the oil. If it beginsto sizzle and cook, the oil is ready. If not, wait another 30 seconds to one minute and try again.

9. Using tongs, place spring rolls in oil, allowing them to fry about 1 minute on each side. Spring rolls are done when they turn light to medium golden-brown S. Place on paper towels (or a clean dish towel) to drain while you finish frying the rest.

10. Serve spring rolls while still hot with Thai Sweet Chili Sauce, or your own dipping sauce (see recipe above). ENJO

Chicken Satay with Peanut Sauce

2012-01-30T18:40:00.000-05:00

I made this for one of my Wine Appreciation classes - it was very easy, and REALLY good! Very authentic taste. I got the recipe on line, and really tweaked it very little. The recipe for the spring rolls will be in a different post

Ingredients:

· 8-12 skinless chicken thighs, cut into thin strips

· 1 package wooden skewers

· SATAY MARINADE:

· 1/4 cup minced lemongrass , fresh or frozen ( I used lemongrass in a jar)

· 2 shallots

· 3 cloves garlic

· 1-2 fresh red chilies, sliced

· 1 thumb-size piece ginger, minced

· 1/2 tsp. dried turmeric

· 2 Tbsp. ground coriander

· 2 tsp. cumin

· 3 Tbsp. dark soy sauce (available at Asian food stores)

· 4 Tbsp. fish sauce

· 5-6 Tbsp. brown sugar ( to taste)

· 2 Tbsp. vegetable oil

Preparation:: .

1. If using wooden skewers, soak them in water while you prepare the meat (to prevent burning).

2. Cut chicken into thin strips and place in a bowl.

3. Place all marinade ingredients in a food processor - pulse until emulsified.

4. Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.

5. Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).

6. When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.

7. Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.

Peanut Dipping Sauce:

Ingredients:

· 1 cup fresh-tasting dry roasted peanuts, unsalted

· 1/3 cup water

· 3 cloves garlic, minced

· 1/2 tsp. dark soy sauce

· 2 tsp. sesame oil

· 1 to 2 Tbsp. brown sugar, to taste

· 2 Tbsp. fish sauce

· 2 Tbsp. lime juice

· 1/2 tsp. cayenne pepper

· 1/3 cup coconut milk

Preparation:

1. Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.

2. Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.

3. Serve warm or at room temperature with Chicken Satay

4. Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).

Easy Osso Bucco, reprise

2012-01-30T18:05:00.002-05:00

I felt the need to repost this, since I last posted it in 2010. Just made this again last night - almost exactly the same circumstances - fire going, cold..... Lynne was in NYC all day, and wanted a tasty dinner, and a toasty, awesome smelling house for her to come home to! Also, this dish is the homework for my cooking basics 101 class at work..... anyway, here it is!

Boy, do I love this time of year in New England – cold outside, nice toasty fire going inside – and all day to cook! The only thing missing is a little snow!

Roaring Fire - an Osso Buco Essential!

Definitely time to make the first Osso Buco of the season! My wife and I love this dish - not only because it tastes awesome, but boy does it make the house smell great as it simmers. It is a great winter dish to make. (Ok, I have to admit I cheated and we made it back in August – what can I say – I like it!) Many people don’t know what it is, or have only seen it on restaurant menus – usually pretty expensive on those menus as well! Osso Buco is essentially a veal stew, and is an Italian staple:– chunks of tender meat and an amazing tomato based broth, with heavy accents of lemon and parsley – totally savory! It is served on its own, or over a variety of pasta, rice – or in my case, creamy risotto.

This is a very time consuming dish to make – takes a good 3 hours – but it is very simple technically – mostly just chopping and dicing. For me, though, the prep is half the fun.

The Freddy Kruger method of chopping parsley -
Takes two knives about the same size
and its twice as fast!

One tip - dice the garlic zest the lemons and chop the parsley ahead of time, then make the tomato paste. Start the meat cooking, then you can dice the onions, celery and carrots while the meat simmers. I usually do at least 5 lemons for the gremolata - I sprinkle some zest and parsley in with the meat as it simmers. Take your time, and plan it out. Start the risotto about half an hour before you are ready to serve. I use a whisk when I make it, and stir constantly - that is the key to a smooth, creamy risotto!

Any way, here is the recipe for both the Osso Buco and the Risotto:

The Calm Before the Storm!

Buon Appetito!

Four good size Veal shanks

½ cup flour

½ tsp Salt, pepper, and garlic powder

2 tbs olive oil

1 cup red wine

1 cup water

1 cup chicken broth

5 or 6 cloves garlic, diced small (set aside in small bowl)

½ tsp fresh basil

½ tsp thyme

1 bunch flat leaf parsley, minced (set aside about ¾ of a cup)

2 tbs tomato paste

2 onions, chopped

1 14.5 oz can diced tomatoes

4 lemons, zested (keep aside)

(the following can be done while broth is cooking)

3 carrots, diced

2 stalks celery, diced

2 tbs diced celery leaves

Gremolata - YUMM!!

Gremolata mix:

3 cloves minced fresh garlic ( or the balance from above)

2 tbs Lemon Zest (balance from above)

¼ cup or so minced parsley

mix thoroughly

Mix salt pepper and garlic powder with flour on flat plate. Dredge veal shanks in flour, brown over med high heat in oil and butter in a large stock pot, or 6qt saute pan. Lower heat, and slowly add water and chicken broth, stirring to scrape the bits up and deglaze the pan. Add red wine ( make sure to use a wine you would drink – not cooking wine) Bring to a simmer.

Simmer for several hours - the longer the better!

Crush about 3 cloves of diced garlic, basil, thyme, and a pinch (about a tsp) of parsley into a paste. blend with tomato paste (enjoy THAT smell……!) Add mixture to the simmering broth, with the chopped onions, can of tomatoes (including the water) and about ½ of the lemon zest (should be about 2 tbs or so) Cover and simmer on med low at LEAST two hours – till meat is falling off the bone. Stir occasionally. After about 1.5 hours, add carrots, celery and celery leaves. Simmer for another hour or so… the longer it simmers, the better it tastes!

Serve over Risotto, topped by Gremolata. Serve with a hearty red Italian wine

The Finished Product - mmmmmm

Fool Proof Risotto

1 Shallot minced

3 Cloves garlic, minced

3 tbs butter

1 large can chix broth

3/4 cup Risotto rice

About 40 minutes of uninterrupted stove time, stirring!

Stir till liquid is absorbed

In a 3 qt sauce pan over medium heat, melt butter, and sauté garlic and shallots till translucent – do NOT brown! Add rice, stirring CONSTANTLY for about 2 minutes, till liquid is absorbed – again, do NOT burn! A wisking tip - hold it like a pen, and use wrist action to stir in tight circles.... MUCH easier.

Time to add liquid

Finished consistancy

Add chicken broth about ½ cup at a time, stirring constantly with a wisk. Only add more liquid when the prior batch is almost completely absorbed. Should take about ¾ of the can, and about 40 minutes. The trick to this is to stir CONSTANTLY – and only ad the liquid a little at a time.

As it gets really creamy, taste occasionally to check doneness – should be firm, but not crunchy.

Classic Wedge Salad with Homemade Blue Cheese Dressing

2012-01-18T11:35:00.001-05:00

ot this one from Allrecipes.com - made it as is - came out great. The dressing in particular was fantastic!

Classic Wedge Salad with Homemade Blue Cheese Dressing

1/2	lb	crumbled blue cheese
1/4	cup	sour cream
1/3	cup	buttermilk
1/2	cup	mayonnaise
1/4	cup	red wine vinegar
1	Tbs	extra-virgin olive oil
1 1/2	Tbs	white sugar

1	clove	garlic, minced
		ground black pepper to taste
1		head iceberg lettuce, cut into 8 wedges
2		roma tomatoes, diced
1		small red onion, thinly sliced
1	lb	bacon, chopped

1	Combine 1/2 pound blue cheese, sour cream, buttermilk, mayonnaise, vinegar, olive oil, sugar, garlic, and pepper in a bowl; blend using a hand mixer; chill until serving.
2	Cook bacon in skillet until crispy, blot with paper towels, and crumble
3	Build the salad by placing 1 lettuce wedge on each of 8 plates. Drizzle equal amounts of dressing over each wedge. Scatter tomatoes, onion, and bacon over each.

Servings: 8

Degree of Difficulty

Degree of Difficulty: Easy

Cooking Times

Preparation Time: 30 minutes

Total Time: 30 minutes

Recipe Type: Salad

Source

Author: Allrecipes.com

Elegant Lobster Mac and Cheese with Black Truffle Oil

2012-01-18T09:27:00.002-05:00

Made this for my last cooking class - came out totally awesome. Don't be afraid by the volume of the fresh herbs - they blend in with the finished flavor really well.

Elegant Lobster Mac and Cheese with Black Truffle Oil

10	oz	cheddar
8 1/2	oz cup	gruyere Mixed shredded mexican style cheese
2 1/2	cups	half and half
1/2		onion diced
2	cloves	garlic diced
3	Tbs	flour
1	Tbs	black truffle oil ( to taste
1	lb	pasta of your choice

15	oz	frozen lobster meat
1	Tbs	chopped tarragon
1/4	cup	chopped chives
1/4	cup	chopped basil
15		cherry tomatoes, quartered
1/2	cup	panko bread crumbs
4	tbs	butter

Pre heat the oven to 400. Thaw the lobster. Chop the herbs all together and quarter the cherry tomatoes. Shred up the cheese. Take about a tablespoon of butter and sauté the onions in it. After 5 minutes or so, add the garlic. Remove to a separate bowl. Add 3 more tablespoons of butter and as it is melting, add the flour. Whisk it in and keep it moving, scraping the bottom. Get out all the lumps so it is a smooth mixture. Cook over low heat, constantly stirring for a couple of minutes. Slowly add the half and half. Be sure to scrape the bottom of the pan and whisk everything to keep it smooth. When the milk is almost boiling, lower heat to low, and slowly add the cheese in handfuls and make sure it is fully incorporated before adding the next, whisking constantly. When all the cheese is in, add the truffle. oil. Meanwhile, cook the pasta till it is almost completely cooked, but not quite - about 8 minutes. Mix breadcrumbs with some melted butter - about a tbs. Mix the pasta with the sauce, lobster, tomatoes, and herbs, and place into a 400 degree oven for about 8 - 10 until mixture is bubbling. Finally, broil until breadcrumbs are brown, about 3 minutes. Let stand for about 10 minutes to set, then serve.

Servings: 8

Degree of Difficulty

Degree of Difficulty: Moderately difficult

Oven Temperature: 400°F

Cooking Times

Preparation Time: 20 minutes

Cooking Time: 12 minutes

Inactive Time: 10 minutes

Total Time: 45 minutes

Recipe Type: Main Dish, Pasta, Seafood

PORK MEDALIONS WITH BALSAMIC VINEGAR, LEMON AND CAPERS

2012-01-15T22:01:00.001-05:00

This was an incredible dish, very easy to make, and REALLY tasty! Not sure why the posts are acting a bit weird as far as colors, etc. go. Sorry about that! The recipes are still good though!!

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon garlic powder, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 pound pork tenderloin, cut into 1 1/2 inch pieces
2 tablespoons olive oil
1/3 cup balsamic vinegar
¼ cup white wine
1 cup chicken broth
2 tablespoons minced lemon zest, or to taste
2 tablespoon capers, or to taste

Directions

1. Place the flour, garlic powder, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.

Reduce Sauce

Brown pork

2. Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar, wine and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

Mediterranean Sautéed Shrimp and Fennel with Orzo

2012-01-08T22:08:00.000-05:00

Got this one from Eating Well - tweaked it a bit, but it is a great company meal - fast and easy to make. Be sure to cut the fennel root into THIN strips, so it will cook down and be tender. Normally I would cook the shrimp first, and then add everything, but cooking the shrimp in the juices from the tomatoes really worked well, flavor wise. The fennel was a really nice touch - just a hint of the sweet flavor to offset the salt of the capers and olives.... and the Feta was perfect with it! The Orzo and the fennel actually take the longest to cook - about 9 minutes,for the Orzo, and about the same for the fennel. Cook the fennel first, and when that is soft and tender, start the orzo. About 3 minutes into the orzo, add the tomatoes, etc to the fennel, and both will be done about the same time - which is good, because the orzo will get VERY starchy VERY quickly if it sits long.

Mediterranean Sautéed Shrimp and Fennel with Orzo

Ingredients

· 1 tablespoon extra-virgin olive oil

· 1 fennel bulb, cored and cut into THIN 2-inch-long strips (about 4 cups)

· 2 15-ounce cans fire roasted diced tomatoes

· 1 tablespoon chopped fresh oregano or 1.5 teaspoon dried

· 1 pound peeled and deveined raw shrimp (21-25 per pound)

· 1 tablespoon capers, rinsed

· 3 tablespoon Kalamata olives – 2 tbs rough chopped, one tbs whole

· 1/4 teaspoon freshly ground pepper

· 1/4 cup crumbled feta cheese

Preparation

1. Heat oil in a large skillet over medium heat. Add fennel and cook, stirring occasionally, until starting to brown, about 10 minutes. Add tomatoes and oregano and cook, stirring and scraping up any browned bits, about 30 seconds. Add shrimp and cook, stirring occasionally, until pink and just cooked through, about 4 minutes. Stir in capers, olives and pepper. Serve sprinkled with feta.

2. Cook orzo directions on box, and serve under the shrimp.

Bon Apetit!

African Peanut Soup - Souper Simple - and Souper Tasty!!

2012-01-08T21:48:00.002-05:00

Got the basic recipe for this one from Allrecipes.com and used it in my last cooking class at the Gray Goose Cookery. It is super simple to make, and everybody loved it. I altered the original recipe a bit, based on some of the comments - using salsa instead of one of the cans of tomatoes, and added more rice and MUCH more peanut butter. I made it with both smooth and chunky peanut butter, but preferred the added crunch of the crunchy style. I also made it with both frozen and fresh peppers - fresh was definitely better. Overall prep time is about 15 minutes, cook time about 45 minutes.

Here it is: Enjoy!

Ingredients

· 2 tablespoons olive oil

· 2 medium onions, chopped

· 2 large red bell peppers, chopped

· 4 cloves garlic, minced

· 1 14.5 oz can crushed tomatoes, with liquid

1 jar chunky medium salsa

· 8 cups chicken broth or stock

· 1/4 teaspoon pepper

· ¼ teaspoon red pepper flakes

· 1/2 teaspoon chili powder

· 1 jar extra crunchy peanut butter

· 3/4 cup uncooked brown rice ( Much quicker to use minute rice)

Directions

1. Heat oil in a large stock pot over medium high heat. Cook onions, garlic and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, chicken stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.

2. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

Super Simple Thai Lime Chicken Noodle Soup

2012-01-03T21:49:00.000-05:00

My wife has had a killer cold for the last several days, and spent the day home in bed. I thought I would make her something warm and hearty - and of course chicken noodle soup came to mind. Felt like adding a bit of a twist though, and we are both Thai fans - so went with a clear Thai chicken noodle soup - lime based, with just a hint of curry and ginger in it.

This soup is about as easy as it gets - I had most of the ingredients at home, but bought a .50 cent piece of ginger, .21 cents worth of peppers, a $6 box of rice noodles, a $3 bunch of cilantro, and I was good to go. Total cost was probably about $15 - $20 if you bought everything from scratch, and it makes a healthy 4 serving batch - with plenty of left over produce for another dish. Throw everything in the pot, simmer it and BAM, you are done in about 1/2 hour. I served it with a fresh spinach salad.....and best of all, this is a healthy meal to boot!

Thai Lime Chicken Noodle Soup

Here is the recipe:

Ingredients:
4 cups chicken broth
2 cups water
1 sm pkg Shitaki mushrooms, stemmed and sliced
2 tsp fresh ground ginger root ( to taste - a little goes a long way)
3 tbs fish sauce ( to taste - again, a little goes a long way)
1/4 tsp yellow curry powder
1 tsp Thai seasoning (totally optional - I keep this around normally)
zest and juice from 2 limes
2 tbs fresh rough chopped cilantro
3 tbs fresh rough chopped basil
3 cloves garlic, minced
1 seeded, sliced Thai chili pepper ( or small Jalapeno)
1 leek, dark green part removed, sliced into thin rings, rinsed well and separated
1 9 oz pkg Perdue Short Cuts pre cooked chicken breast
1/4 pkg ( about 4 oz ) Thai rice noodles
1 cup rough chopped spinach, raw

Instructions:

Soak rice noodles in HOT water, according to instructions for about 15 minutes, or until soft. Drain, put to side. In med - large sauce pan ( at least 4qts) add everything but the noodles and the spinach. Bring to a boil over med high heat, then lower to med low, and simmer for about 20 minutes or so. Add noodles, and simmer for another 5 minutes. Add spinach, and simmer till wilted - about 5 minutes more.

Using tongs, pile a portion of noodles into a soup bowl, then ladle liquid/chicken etc over the top. Garnish with a few fresh copped cilantro leaves, and if you want to spice it up a bit, a sprinkling of red pepper flakes, and enjoy! This soup is as good as any I have had in a restaurant!

One note - please taste as you go - basil, cilantro and ginger are VERY strong ingredients - you may want to alter the quantities up or down to your taste as you go!

Chili Glazed Pork with Sweet Potato Hash

2011-12-01T11:24:00.002-05:00

This was a simple, tasty weeknight meal this week. The Hash in particular was excellent.

Ingredients:

1 Pork tenderloin, about 1 lb

1 tbs, plus one tsp olive oil

1 tsp chili powder

Pinch kosher salt and fresh ground pepper

2 tbs pure maple syrup

2 medium sweet potatoes, peeled

1 small onion, diced

1 - 5 oz package baby spinach

1) Heat broiler to low. Place the pork on a foil lined rimmed baking sheet. Rub with 1 teaspoon of the oil, then the chili powder, salt and pepper. Broil, turning occasionally and basting with the syrup twice, until cooked through – about 8 minutes. Turn the broiler to high, and brown the top side for about 2 or 3 more minutes. Let rest for about 5 minutes before slicing.

2) Meanwhile, in a food processor, fitted with the course grating disk, grate the sweet potatoes.

3) Heat the remaining olive oil ( you may want to add just a touch more than the recipe calls for ) in a large skillet over med high heat. Add the onion, and cook until just beginning to brown – about 2 minutes. Add the sweet potatoes, and cook, tossing frequently, until tender and starting to brown – about 10 minutes or so. Add the spinach, and cook till wilted, mixing well – about 2 or 3 minutes or so.

4) Serve the with the pork, and optional hot sauce.

Rosemary Lamb Chops with Cherry Tomato Relish and warm Butterbean Puree

2011-11-30T10:07:00.000-05:00

Lynne and I have been having some fun, finding recipes and making new dishes each week. We haven’t had Lamb chops in ages, so this looked really interesting. The Butterbean puree was excellent, and the tomato relish was out of this world!! Overall, a fairly easy dish to make – probably took about 20 minutes total. Once again, a keeper from Redbook Magazine!

Ingredients:

Lamb Chops:

8 loin chops, 1 inch thick

¼ tsp fresh ground pepper

4 oz thinly sliced pancetta, chopped

1 tsp fresh rosemary leaves

Tomato Relish:

1 tbs extra virgin olive oil

1 tbs mint jelly

1 tbs balsamic vinegar

1 clove garlic, minced, or crushed through a press

1 cup cherry tomatoes, quartered

Pinch of Kosher salt

Butter Bean Puree:

2 tbs butter

1 small onion, finely chopped

2 cloves garlic, minced

1 (15 – 16 oz) can butter beans, rinsed and drained

1/3 cup milk

3 tbs heavy cream

2 tbs chopped fresh parsley

1 tbs fresh lemon juice

1 tsp Kosher salt

¼ tsp fresh ground pepper

Instructions:

1) Butter Bean Puree: In a skillet, melt butter over medium heat. Add onion and garlic, and cook till translucent – about 3 minutes. Add beans, milk and cream. Bring to a boil, then reduce heat and simmer for 2 minutes or so, or until beans are very soft. Mash beans coarsely. Stir in parsley, lemon juice, salt and pepper. Remove from heat, cover and set aside.

2) Lamb Chops: Heat broiler to high. Sprinkle chops with pepper, and place in a shallow roasting pan. Sprinkle pancetta around the chops, and broil for 4 – 5 minutes. Turn, sprinkle with rosemary, and broil for another 4 – 5 minutes. Remove chops to a plate, and cover loosely with foil. Reserve pancetta and rosemary.

3) Tomato Relish: In a small sauce pan, whisk oil, jelly, vinegar and garlic. Cook over low heat until jelly melts. Stir in tomatoes, and salt, and cook for about 2 minutes. Add pancetta, rosemary and any juices from the broiling pan.

4) Re heat puree, serve chops with relish ladled over the top.

Grilled Chicken Sausage with Warm Chickpea Salad

2011-11-29T10:02:00.000-05:00

Grilled Chicken Sausage with Warm Chickpea Salad

This is a simple but tasty meal, a recipe I got from Red Book Magazine. Its the perfect recipe for a tasty meal when you really don't feel much like cooking!

Ingredients:

8 fully cooked chicken sausages, cut into 1” pieces

4 tbs olive oil

4 cloves garlic, minced

2 (15 oz) cans chick peas, rinsed

2 tsp fresh thyme

1 tsp kosher salt

½ tsp fresh ground pepper

4 jarred roasted red and yellow peppers, diced

1 cup cherry tomatoes, halved

16 pitted Kalamata olives

1 tsp lemon zest

2 tbs fresh lemon juice

4 cups arugula

½ cup shaved Parmesan cheese

Directions:

1) Pre heat grill (or grill pan – or sauté pan if you don’t have one) Grill sausage pieces until browned – about 7 or 8 minutes. I used a pan designed to grill small things on a gas grill – essentially a frying pan full of holes.

2) As sausages cook, in a large skillet, heat 2 tbs olive oil over med high heat, till shimmering. Add garlic and cook till translucent. Add chick peas, thyme, salt, and pepper, and stir till heated through – about 2 minutes. Stir in peppers, tomatoes, olives, and heat through – about another 2 minutes.

3) Pour chick pea mixture into a large bowl. Stir in remaining 2 tbs oil, lemon zest, and the lemon juice. Add arugula, tossing gently to combine.

4) Serve sausages with chickpea salad. Top with cheese.

Tortellini with Sun Dried Tomatoes and Crispy Prosciutto Chips

2011-11-09T09:33:00.000-05:00

This is a great, simple recipe - easily an every night type supper. Serves about 6 - probably closer to 5, but definitely dinner for 2, then lunch for 2 with leftovers. A simple supper :

Ingredients:
4 tbs olive oil
4 ox prosciutto, sliced crosswise, thin
4 garlic cloves, minced
6 oz oil packed, sliced sun dried tomatoes, drained
1 1/4 lb cheese tortellini
Salt and Pepper to taste
5 oz Arugula greens
Juice/zest from one lemon
Grated Parmesan cheese

Instructions:

Bring 4 qts water to boil in sauce pan. Heat oil in large skillet over med high heat, till shimmering. Add prosciutto, and cook, stirring frequently, until crispy. Add pasta to boiling water.

Remove prosciutto to plate with paper towel. Add garlic to pan, heat till fragrant, about 30 seconds, and add tomatoes. Stir frequently, until heated throughout.

When pasta cooked to al dente, add to pan with tomatoes and garlic, and stir till well mixed. Off heat, add arugula, and stir until leaves are glossy and reduced. Season with salt, pepper, lemon zest and juice.... serve with fresh grated parmesan, and prosciutto crisps.
We had it with a nice Barbera (2008 Montevina, Amador, CA about 10 bucks.)

Asparagus Crabmeat Souffle with Balsamic Reduction

2011-10-21T16:22:00.000-04:00

Finished Product

I have made this several times and it is always a hit! It is relatively easy to make - the trick is to make a smooth roux, and not to over beat the egg whites - white, foamy and just starting to peak worked best for me. I served this at a Wine Appreciation class with three different Sauvignon Blancs - which were perfect for it.

Ingredients:

Asparagus/Crab Paste

Proper Base Consistancy

Fold in egg whites last

3 TBS Butter

3 TBS Flour

¼ TSP Salt

1/8 TSP Pepper

¼ TSP Thyme

1 Cup Milk

1 Cup Asparagus Tips

2/3 Cup Fresh Crabmeat ( reserve about ¼ cup)

1 Shallot

2 Cloves Garlic

Pinch Cayenne

4 eggs separated

Balsamic Reduction

Pinch Dry Mustard

Directions:

Baking in Bain Marie

Pre heat oven to 400 degrees. Cook Shallots and Garlic in 1 tbs butter, remove when translucent. Blanch Asparagus, cool under water. Puree asparagus and crabmeat and dry ingredients in blender till a paste. In a separate pan, beat egg whites until stiff, and set aside. Melt 3 tbs butter in small sauce pan, whisk in flour until a paste forms. Slowly add milk, whisking continually until smooth. Fold in egg yolks , then fold in asparagus mix – fold in egg whites last. Add a bit of crab meat to individual 4 oz ramekins that have been greased with butter, and pour mixture over top. Bake in a deep baking pan in about 1 inch of water (called a bain marie) 400 for ½ or until they rise, and a tooth pick comes out clean.

Sweet Potato Hash, with Poached Egg and Spicy Hollandaise

2011-10-09T19:52:00.000-04:00

I made this on Sunday as a Brunch item for my kids and In-Laws. It is from a recipe from Better Homes and Gardens – and is a TOTAL keeper! It was super simple to make, and really tasty!

Ingredients:

8 slices thick cut bacon

3 medium sweet potatoes, cubed into ½ inch pieces, skin on.

1 medium onion, chopped

4 tbs maple syrup

2 tbs apple cider vinegar

6 eggs

1 cup milk

1 pkg Hollandaise sauce

4 tbs butter

1 tbs chipotle petter in adobo sauce, minced

1) In a 12 inch skillet, cook bacon until crisp, drain on paper towel, and chop/crumble. Drain all but 3 tsp of drippings from skillet. While you are cooking the bacon, boil cubed sweet potatoes until tender, about 5 minutes or so.

2) In skillet, cook onion until tender in bacon drippings. Add sweet potatoes, and cook until potatoes begin to crisp and brown, stirring constantly. Transfer potato, onion mixture to bowl, add bacon crumbles, salt and pepper to taste, maple syrup, and keep warm.

3) In a small sauce pan, make Hollandaise as instructed – whisk with one cup milk, and 4 tbs butter, bring to a boil. Reduce heat, whisking constantly, until sauce thickens. Add chipotle pepper, and turn heat to very low, just enough to keep it warm.

4) Fill a 12 inch skillet ½ full with water, add vinegar, and bring to a boil. Break eggs into a coffee cup one at a time, and gently slide them into the boiling water. Gently loosen from the bottom with a slotted spoon, and cook till yolk is set, but not hard, about 3 minutes. Remove from water with slotted spoon, serve over hash and top with Hollandaise sauce.

We served this with pumpkin/cream cheese stuffed French Toast, and a fresh fruit/ granola yogurt parfait. It was a great brunch!

Dan’s Creamy Roasted Chicken with Sundried Tomatoes, Green Olives, and Goat Cheese!

2011-10-07T12:51:00.000-04:00

We had ½ of a leftover roasted chicken in the refrigerator from the night before, so I decided to whip something up with whatever I could find in the fridge….. and this is what I came up with. All measurements are approximate, since I didn’t really write anything down as I made it…..

Ingredients:

3 cups leftover cooked chicken rough chopped. (or about 2 skinless breasts which can be baked or sautéed)

½ cup sun dried tomatoes in oil – rough chopped, drained.

¼ cup diced green olives (kalamata olives would work fine as well, but I added the green for color)

3 TBS olive oil

3 cloves garlic, minced

1 shallot, minced

pinch red pepper flakes (optional, but essential…lol)

1 tsp Thyme

1 tsp Basil

1 cup chicken broth

1/3 – 1/2 cup half and half

¼ cup white wine

1 cup crumbled goat cheese, divided

In a medium sauté pan, heat olive oil on med-high heat till shimmering. Add garlic and shallots, cook till just starting to brown. Add tomatoes, olives and chicken. Stir continuously, until chicken is warmed up. Add chicken broth, wine, thyme, basil and red pepper flakes. Simmer until the broth reduces – about 4 or 5 minutes. Add cream, and 2/3 of the goat cheese, and simmer gently until sauce begins to thicken – again, about 4 or 5 minutes.

Serve over linguine, and top with remaining cheese, a small green salad, and a nice Chardonnay…….

Bon Appetit!

Dan's Crab Cakes with Remoulade Sauce

2011-09-24T20:02:00.000-04:00

Heading out to Block Island for a few days for vacation.... decided to make Crab Cakes with Remoulade Sauce... LOVE this recipe. I usually serve it with home made cole slaw, and smashed crispy baby reds - both recipes are on the blog.

Here is the Crab Cake recipe:

In a large stainless bowl:

1lb fresh crab meat ( I use claw - it's fine, and it's not worth spending 10 bucks more for lump - really doesn't make that much of a difference)
4 cloves garlic minced
1 shallot minced
3/4 cup frozen tri color pepper strips, minced when frozen
2 tbs butter
(combine last 4 ingredients in a fry pan, and saute till translucent, then add to bowl with crab meat)
1/4 cup mayo
1 egg, beaten in a cup
2 tsp dill
3/4 cup parm cheese
3/4 cup bread crumbs
3 tbs old bay seasoning
1/2 tsp fresh ground black pepper
1/4 tsp ( to taste ) cayenne
3/4 tsp garlic powder
3/4 tsp celery salt
1 cup panko bread crumbs

Mix mixture in bowl until will mixed. Let stand for an hour or so to let flavors blend. When ready to cook, use 6 or 7 tbs of lite olive oil, and heat in fry pan till simmering. While heating, form cakes into 3inch wide, by about 3/4 inch high patties. Put panko crumbs on a plate, and coat each patty with the panko crumbs. Fry for about 3 minutes per side, or until golden brown and crispy. I often mix black pepper, garlic powder and parmesan cheese in with the crumbs. Serve hot with Remoulade or Tartar sauce. Serves 4.

Dan's Remoulade Sauce:

In a medium mixing bowl, combine:

3/4 cup mayo
2 tbs dijon mustard
1 tsp paprika
2 tsp horse radish
2 tbs chopped bread and butter pickles
1.5 tsp tobasco
1 tsp garlic powder
1.5 tbs capers, minced
2 shakes Worcestershire
2 tbs lemon juice

Whisk all ingredients together, and let sit in the fridge for at least one hour to blend flavors.

Pan Seared Salmon with a Balsamic Dijon Walnut Glaze

2011-09-20T16:16:00.000-04:00

Was looking for a different way to make salmon - I usually oven roast it ( see my post from 12/10/10 for the recipe - it's super easy and super tasty!) Lynne suggested a glaze, so I thought, hmmmmm - what's in the cabinet? Dug up some walnuts, balsamic, brown sugar, and was in business. This only takes about 10 minutes to make the glaze, and about the same for the fish. Perfect for a night when you want to eat well, but not spend a ton of time over the stove!

The recipe for the glaze is as follows:

3/4 cup white wine ( I used the Chardonnay we were drinking )
1/4 cup balsamic vinegar
1 tsp old bay seasoning
about 1/4 cup brown sugar ( I used 5 heaping tbs)
2 large cloves garlic minced fine
4 tbs Dijon mustard

Reduce until it reaches a syrupy consistency

3 tbs honey
4 tbs walnuts ( 2 minced fine down to almost a powder for the glaze, and 2 rough chopped for the topping)

Bring all the ingredients to a boil in a small sauce pan ( I prefer a Saucier - the rounded sides work perfectly with a whisk) Whisking often, let the liquid reduce until it is the consistency of a thick syrup.

Pan sear, then place under broiler

Start with a nice piece of salmon

For the fish, in an oven save fry pan, take a small salmon fillet, and pan sear flesh side down in 2 tbs olive oil for about 2 minutes. Flip, and sear skin side for about the same time, or until center is still pink. Layer glaze over the top with a spoon, and sprinkle the remaining almonds on top. Place salmon under broiler for about 6 minutes until fish flakes with a fork.

We served this over mixed greens, with a balsamic/dijon vinaigrette - was REALLY good, and fairly healthy!

Lazy Dan's Lobster and Stuff! Decadent, easy and awesome!

2011-09-13T21:35:00.001-04:00

OK, I have been VERY bad about posting recipes - been busier than a one legged man in a butt kicking contest... but Fall is coming, and Fall is COOKING season!!! I have cracked the whip with my daughter Tory, whom I know has been cooking up a storm on her own - to start posting recipes, and I will too! I have a TON of great, simple tasty recipes - especially the ones I use in my cooking classes...... and all are coming!

Anyway, here is a good one... not for the diet, but boy oh boy, REALLY tasty!

Dan’s Lazy Man’s Lobster…..and stuff!

Decided on sea food the other night, definitely a lobster day. Didn’t feel like cooking and shelling a couple of crustaceans, so I bought a 7 ounce pkg of frozen Main lobster meat, and went to town with a bunch of other stuff I had kicking around. Thought shrimp, crab, scallops and lobster, perhaps a bit of lemon zest for acidity and simmered in butter sounded pretty good........ so I went to town! The result was a really nice, buttery, lemony seafood dish. Sometimes, my Super Stop and Shop has some cooked lobsters for sale for about 5 bucks a pound - would be worth buying one for the tail meat, since the frozen packages are all arm and claw meat - but hey, lobster is lobster.... still tastes good! If you let the mixture sit before you put it in the oven, it thickens a bit, which is nice....

Here are the ingredients:

1 small shallot, minced

5 cloves garlic, minced

¾ cup frozen bay scallops, thawed

8 jumbo shrimp, thawed, and shelled

1 can white crab meat, drained

zest of one lemon

1 stick butter, divided

½ cup minced frozen tri color peppers

2 oz dry white wine

kosher salt, fresh ground pepper to taste

¾ cup panko bread crumbs

½ cup parmesan cheese

In a med fry pan, sautee shallots, and garlic till tender over med high heat. Add white wine, 3 tbs butter, shrimp and scallops, and sautee till sea food is tender and translucent – about 4 or 5 minutes or so. Add peppers, crab, salt and pepper,lemon zest, and stir until peppers are thawed, and mixture is steaming – about 3 minutes or so.

Set oven to broil.

Melt remaining butter in a cup in the microwave. Pour ½ into seafood mixture, and mix the remaining ½ with the Panko and Parmesan cheese. Ladle seafood mixture into two oven ready ramekins ( about 10 oz), and cover with the buttered bread crumbs.

Set ramekins under broiler for about 5 minutes, till bread crumb topping is brown and seafood is bubbling. Serve with side dish of rice or veggie – I sautéed Brussels Sprouts with shallots and garlic for this dish, and served with an awesome California Chardonnay… YUMMMM… very simple, incredibly decadent, and cost about $25 for 4 servings…… can’t beat that!

Wasabi Crabcakes with Soy-Ginger Sauce

2011-07-11T18:29:00.003-04:00

I made these as an appetizer for homemade sushi a little while ago. These are super easy to make, and are great as an appetizer or super-sized for an entree.

For the crabcakes:
1 lb lump crab meat
2/3 cup wasabi mayonnaise (you can find this in the condiment aisle with horseradish sauce)
1 1/2 cups panko bread crumbs
1 egg
1/4 tsp grated ginger
1/2 tsp sesame seeds
1/2 small jalapeno, minced
1/4 tsp garlic

Mince all ingredients together to form patties. If the patties are a little too moist, add a little bit more breadcrumbs. Pan-fry these in vegetable oil until golden brown on each side (about 3 mins a side).

For the sauce:
Mix 1/4 cup fresh ginger (peeled and minced), 1/4 cup rice vinegar, 6 tablespoons soy sauce and 3 tablespoons honey (this is a recipe from epicurious.com. I highly recommend checking that website out).

Enjoy!
-T