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Entries in Adam Pearson (43)

Wednesday
Dec282011

recipe: mini bahn mi

Directions to make the pickled carrot and daikon:
1 c water
1/4 c white vinegar
1 tblsp sugar
1 tblsp salt
4 whole black peppercorns
1 clove garlic peeled and bruised
1/2 lb carrots cleaned, peeled, and julienned or coursely grated
1/2 lb daikon radish cleaned, peeled and julienned or coursely grated

1. Bring water, vinegar, sugar, and salt to a slow boil over med-high heat to devolve salt and sugar. Add peppercorns and garlic and remove from heat. Let cool slightly.

2. Mix the carrots and daikon together, place into jars and pour pickling liquid over to cover. Refrigerate for a few hours and serve—or it can be kept in the fridge for about a week.

Directions to make the mini bahn mi:
1 baguette
olive oil for toasting
toppings can include:
pate or siracha mayo (1/2 cup mayo and 1 tablespoon sirache hotsauce)
seasoned grilled meats or vegetables sliced thin
pickled carrot and daikon
cilantro sprigs
jalapenos

1. Pre-heat oven to 350°F. Slice the baguette into 1/2” pieces on the diagonal. Lightly brush each with olive oil and place on a baking sheet. Oven toast for about 10 minutes, then remove and set aside.

2. Take 1 slice of toasted baguette, spread on about a teaspoon of pate or siracha mayo and top with favorite toppings—or try the 5 spice marinated chicken.

Adam’s hints:
—this recipe lends itself to any type of grilled meat or even grilled marinated tofu.
—the baguette can be toasted earlier in the day if you’re in a time crunch. Just pop them back in the oven to warm it before serving.

Wednesday
Dec282011

recipe: 5 spice marinated chicken

2 small boneless, skinless chicken breasts
2 cloves garlic, minced and mashed into a paste
1 tsp salt
1/2 tsp 5 spice powder
1 tsp sesame oil
1 tsp lemon juice
a pinch of chili flakes

Directions:
1. Mix all marinade ingredients in a zip-top bag with the chicken. Squeeze out as much air as possible, seal, and squish the mixture around to coat the chicken. Place in the refrigerator for 2-4 hours or overnight.

2. Heat the grill, or a stove-top grill pan, and grill chicken pieces until cooked. Cooking time will depend on thickness of chicken and temperature when placed onto grill.

3. Remove the chicken from grill, let it rest about 10 minutes, then serve.

Adam’s hints:
—USDA recommends an internal temp of 165°F for breasts so a meat thermometer will come in handy.
—If you prefer dark meat, substitute 3 boneless skinless thighs for the breast meat.
—It’s also great sliced thin and served as mini bahn mi sandwiches.

Tuesday
Dec272011

recipe: fried wontons

8oz cream cheese
1 tblsp green onions chopped
1/4 tsp white pepper
1/4 tsp Worcestershire sauce
12 oz package of wonton wrappers
vegetable oil for frying
salt to taste
Makes 40-50 wontons

Directions:
1. In a bowl, mix together cream cheese, green onions, white pepper, and Worcestershire sauce. Place the mixture in a zip-top bag, seal the bag removing as much air as possible in the process. Snip one corner of the bag and set aside to pipe cream cheese mixture onto wonton wrappers.

2. Place one wonton wrapper on a clean work surface and pipe 1 teaspoon of cream cheese filling into the middle. Brush the edges of the wrapper with water and fold corners together to make a triangle. Squeeze all air out of the wrapper and make sure to seal the cream cheese filling in the wrapper so it can’t escape while frying.

3. In a dutch oven fitted with a candy thermometer to 350°F, heat 2” of vegetable oil.

4. Fry wontons in batches of 5 or 6 for about 1 minute, until they turn golden brown. Remove to drain on a paper towel lined baking sheet. Continue to fry remaining wontons.

5. Serve hot with sweet chili dipping sauce.

Adam’s hints:
—You can also create the wonton blossom by pinching the wrapper top to bottom and side to side. Picture the 12 and 6 on a clock as top and bottom and then 9 and 3 as the sides.

Wednesday
Sep212011

recipe: tomato and cheese stuffed potatoes 

16 small new potatoes
2 tblsp extra virgin olive oil
1 C artichoke hearts, marinated, drained and chopped
1⁄2 C sun-dried tomatoes, chopped
6 oz goat cheese, lightly crumbled
1⁄2 C parmesan, finely grated
1⁄4 C basil, finely chopped
2 tblsp lemon zest
2 garlic, minced
salt and pepper
garnish:
1⁄4 C parmesan, grated
Serves 6-8

Directions:
Preheat oven to 450°F.

Cut the top third off of each potato and scoop the insides out with a small melon baller until the potatoes are hollowed to a 1⁄4” edge. Cut a small amount of potato off each bottom so they each stand on their own.

Brush each potato with olive oil and season with salt and pepper. Place in a baking dish and set aside.

Combine all other ingredients in a bowl, gently fold together until fully combined, and season with salt and pepper.

Slightly over-fill each potato with mixture and bake for 20 minutes—or until the potatoes have softened and the tops are golden brown. Garnish each potato with a sprinkle of parmesan and serve warm.

Adam’s hints:
—the potatoes can be cut and cored in advance and kept in a cold bowl of water in the refrigerator overnight.
—if you do this, let the potatoes warm up a little out of the fridge before you start the recipe. If you don’t and you put them in the oven while still super cold, they might take longer to cook and you don’t want the tops to burn!
—garnish with small basil flowers or leaves and a hearty sprinkling of parmesan.

Thursday
Sep012011

recipe: classic deviled eggs

12 large eggs, hard boiled and peeled
1/3 C + 1 tblsp mayonnaise
2 tblsp sweet pickled relish, drained
1-1⁄2 tblsp dijon mustard
salt and pepper
garnish:
1⁄2 oz salmon roe
2 tblsp chives, cut in 1/2 pieces
Serves 6-8

Slice each hard-boiled egg in half and scoop the yolks out of each half into a bowl. Set the whites aside.

In the bowl with the yolks, add the mayonnaise and mustard. Mash together until smooth and season with salt and pepper. Stir.

Scoop the mixture into a piping bag with a star tip—or, a re-sealable bag with the corner cut.

Pipe the mixture back into the egg white halves and slightly over-fill. Top each with a few pieces of salmon roe and chives and serve.

Adam’s hints on EGGS!:
—try using older eggs, they make peeling much easier.
—when boiling eggs make sure not to put all your eggs in one pot. All you need is one layer of eggs with about 1” of water over them.
—cover and bring to a boil over medium heat. Once the water starts to boil, remove the pot from the heat and set a timer for 15-17 minutes.
—pour off the hot water and replace with cool ice water.
—once cooled, peel, or place the eggs back in the carton to peel later, and keep them in the refrigerator.
note: this can be done a day in advance but if there are raw eggs in the fridge, mark the hard boiled eggs to avoid confusion…and a mess!
—if you don’t have a piping bag with a fancy star tip, you can always use a handy zip-top bag. Load it half full with the filling, gently press out excess air and seal. Then snip about 1/4” from the tip and pipe the mixture into the egg whites.
on another note: snip a short length and if that doesn’t work well for you, snip it again to make it larger.

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