General Tso's Chicken

 

While I've seen this dish on the menu of many Chinese restaurants, I've often wondered who was General Tso?  Evidently he was a highly-respected soldier in the Hunan region... a region that appears to have never heard of this recipe.  No matter.  Regardless of the origin of this dish, it is delicious, no matter it's name!  

I came across this version on a wonderful blog called My Adventures in Food.  The recipe is fairly simple, using easily accessible ingredients found in your local grocery store.  And the flavor is outstanding, rivaling any found at your favorite Chinese restaurant.  I'll be making this again and again!

General Tso’s Chicken

1/2 cup hoisin sauce
1/4 cup white vinegar
3 tablespoons soy sauce*
3 tablespoons cornstarch
1-1/2 cups water
1 tablespoon vegetable oil
4 garlic cloves, minced
2 tablespoons fresh ginger, minced**
1/2 teaspoon crushed red pepper flakes

1-1/2 pounds boneless, skinless chicken breasts
3 large egg whites
1-1/2 cups cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking soda
Vegetable oil for frying

2 green onions, green parts thinly sliced

*I used a light soy sauce.  I found I needed to add about 1/4 - 1/2 teaspoon salt to balance all the flavors.
**I grated the ginger, using a medium-sized Microplane.

To make the sauce, whisk together the hoisin sauce, white vinegar, soy sauce, cornstarch, and water in a bowl. Set aside. Heat oil in a large skillet over medium-high heat. Saute the garlic, ginger, and red pepper flakes until fragrant, about 1 minute. Add the hoisin mixture. Stir until the sauce is dark brown and has thickened. Remove from heat and cover.

Cut chicken into 1-inch chunks. Whisk the egg whites in a shallow dish until foamy. Combine cornstarch, flour, and baking soda in a separate shallow dish. (I whisked the dry ingredients to really blend them.) Toss half the chicken into the foamy egg whites until well-coated, and then dredge the chicken in the cornstarch mixture, making sure all sides are coated. Transfer chicken to a plate and repeat with remaining chicken.

Heat oil in a fryer (or Dutch oven, or a large wok) until it registers 325ºF. Fry the chicken in batches until golden brown, about 3 minutes, turning pieces over halfway through cooking. Transfer cooked chicken to a paper towel-lined baking sheet to drain.

Re-warm the sauce over medium heat until bubbling. Add the chicken pieces and toss to coat. Garnish with sliced green onions.

Source:  My Adventures in Food

Pea & Shrimp Penne with Basil

I receive daily emails from Fine Cooking magazine's website highlighting a particular recipe, ingredient, technique, etc.  Sunday's recipe, Pea & Shrimp Penne with Basil, definitely appealed to me.  Shrimp, pasta, and basil are a few of my very favorite ingredients, so I was very intrigued.  The subject of the email was "Make It Tonight", and so I complied! The wonderful scent of fresh basil (and lots of it!), along with the minced garlic, serrano pepper, and shallots, was intoxicating.  The finished dish was so flavorful and fresh-tasting.  I will definitely be making this dish again.  Hats off to Fine Cooking!

Pea & Shrimp Penne with Basil

Serves 4

1-1/2 lb. shrimp (21 to 25 per lb.), peeled, deveined, and cut in half lengthwise
1/2 cup chopped fresh basil
5 Tbs. extra-virgin olive oil
1 Tbs. finely grated lemon zest
Kosher salt
1-1/2 cups fresh shelled peas (about 1-1/2 lb. unshelled) or frozen peas
3/4 lb. dried penne
Freshly ground black pepper
1/3 cup finely diced shallots
1 tsp. minced garlic
3/4 tsp. seeded and minced hot fresh chile, such as Thai bird or serrano
2 oz. arugula, trimmed, washed, and dried (about 2 lightly packed cups)

Toss the shrimp with half of the basil, 2 Tbs. of the olive oil, and the lemon zest. Cover and refrigerate for about 30 minutes.

Bring a large pot of well-salted water to a boil over high heat. Put the peas in a large metal sieve and dip them into the boiling water. Cook until just tender, 2 to 4 minutes. Lift the sieve from the water, let the peas drain, and then spread them on a baking sheet in a single layer to cool.

Add the pasta to the boiling water and cook, following the package directions, until al dente. Reserve 1/2 cup of the cooking water and drain the pasta.

Meanwhile, take the shrimp out of the fridge and season them lightly with salt and pepper. Heat the remaining 3 Tbs. oil in a 12-inch skillet over medium heat. Add the shallots, garlic, chile, and a pinch of salt and cook, stirring occasionally, until the shallots are soft and lightly browned, about 2 minutes. Add the shrimp and continue to cook, stirring, until the shrimp have turned pink and are almost cooked through, 2 to 3 minutes. Stir in the peas and remove from the heat.

Return the drained pasta to its pot and add the shrimp mixture and 2 Tbs. of the pasta water. Cook over medium heat until the shrimp are completely cooked through, about 1 minute more. Toss the arugula and the remaining basil into the pasta. Add more pasta water as necessary to keep the pasta moist and continue tossing until the arugula is wilted, about 1 minute. Season to taste with salt and pepper and serve immediately.

Sweet Potato Oven Fries with Avocado Dip

I've noticed that a lot of hamburger/sandwich restaurants are offering sweet potato fries as an option to the traditional French fried potatoes  This trend has my vote - I love sweet potato fries.  In my humble opinion, they are much more flavorful, look much nicer on the plate, and provide a bit more nutritional value than their paler cousins. I occasionally roast sweet potato wedges and make a little dipping sauce to go with.  But when I saw these sweet potato fries with an avocado dip, I suspected I was on the verge of nirvana.

And I was right.

I discovered this tasty recipe from Katie of the blog, Yum Sugar.  It's such an easy recipe and so delicious.  The avocado dip blitzed up quickly in the mini-food processor.  The sweet potatoes crisped up in about a half-hour in a hot oven.  Doesn't get any easier than that!  Thanks, Katie!

Sweet Potato Oven Fries With Avocado Dip
From Ingrid Hoffmann

2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and 1/4 to 1/2-inch thick fries
2 tablespoons olive oil, or more as needed
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
Coarse ground rock salt and freshly ground black pepper, to taste
Avocado Dip ( recipe follows)

Preheat your oven to 450 degrees F. Line a baking sheet with aluminum foil and set aside.

 

Place the sweet potatoes in a large bowl and toss with olive oil until the sweet potatoes are coated. Add the paprika, chili powder, coriander, salt, and pepper; toss to distribute evenly.

Arrange the coated fries in a single layer on the prepared pan. Bake for 20 minutes on the lower rack until the sweet potatoes soften. Transfer the pan to the upper rack of the oven and bake 10 minutes longer, until fries are crispy. Serve with Avocado Dip.

Serves 6.

Avocado Dip:

1 avocado
1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded and chopped
2 scallions, white and light green part only, chopped
1 lime, juiced
Salt and freshly ground black pepper

Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor.

Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.

Source:  http://www.yumsugar.com/Sweet-Potato-Oven-Fries-Avocado-Dip-Recipe-11477639?page=0,0

Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette

There is so much to like in this salad.  Quickly cooked tender shrimp, blanched-and-still-crunchy snap peas, juicy cubes of mango, and the Asian flavored dressing with soy, ginger, lime, and a slight pop of heat.  It's seriously good but oh so simple.  It makes for the consummate meal as the weather starts warming up.  The perfect bite contains mango, shrimp, a snap pea, a few bits of chopped roasted cashew, all dressed with that beautiful vinaigrette.  The mere memory of it makes me smile!

Shrimp & Snap Pea Salad with Ginger-Soy Vinaigrette

Serves 4 as a main course

1-1/2 pounds large shrimp (about 32-36 per pound)
2 cups snap peas (about 1/2 pound, trimmed)
3 green onions, trimmed and minced

Ginger-Soy Vinaigrette
1/2 cup extra virgin olive oil
2 tablespoons low-sodium soy sauce
2 tablespoons white vinegar
2 tablespoons fresh lime juice
1 tablespoon grated fresh ginger
1/2 teaspoon honey (my "tweak")
3 - 5 dashes hot sauce

Garnishes
1/2 cup diced mango
1/2 cup chopped roasted cashews
lime wedges

Bring a large pot of salted water to a boil. Add shrimp and cook 3 - 4 minutes, until they turn pink. Drain, run under cold water, peel and devein.

Meanwhile, bring another pot of salted water to a boil, drop in snap peas and boil, uncovered, 2 - 3 minutes, until just tender and still bright green. Drain and rinse immediately with cold water to stop the cooking.

To make vinaigrette: Whisk together olive oil, soy sauce, vinegar, lime juice, ginger, honey, and hot sauce in a small bowl until well-combined.

Put shrimp, snap peas, and green onions in a large bowl, add vinaigrette, and toss well. Divide the mixture among 4 plates and garnish each serving with the diced mango, chopped nuts, and lime wedges.


Source: The Beach House Cookbook, copyright 2005

Grilled Tuna with Pineapple Relish

I'm making a concerted effort to try and eat healthier. Fish always seems to fit into the category of 'healthy living', so fish it is!  Tuna, to be exact.

One of my favorite cookbooks containing wonderful seafood recipes is The Beach House Cookbook.  This book has a plethora of lighter-fare recipes full of great flavor, and the Grilled Tuna with Pineapple Relish did not disappoint.  The bulk of the recipe concentrates on the relish:  a little chopping, a little grating, a little squeezing, and it's made.  Though the recipe doesn't call for it, I also added a teaspoon of finely minced jalapeno, which added just a hint of heat. With all that lovely flavor, the fresh tuna only needs a dribble of olive oil and some s&p before going onto the grill (or, as I did this time, into the grill pan).  So quick and easy (my recipe adjectives of choice these days) without skimping on flavor at all. 

I feel healthier already!

Grilled Tuna with Pineapple Relish
Serves 6

Pineapple Relish:
1 cup chopped fresh pineapple (I used Golden pineapples - beautiful rich yellow color and incomparable flavor)
1/2 medium red bell pepper, seeded & diced
2 green onions, minced
1-inch piece fresh ginger, grated
1 tablespoon fresh lime juice
1 tablespoon low-sodium soy sauce
1 teaspoon finely minced jalapeno
1 teaspoon toasted sesame oil
1 teaspoon sugar (unnecessary if using Golden pineapples as they are quite sweet on their own)

6 tuna steaks (about 8 ounces each and about 1-1/2 inches thick)
olive oil
salt & freshly ground black pepper

Pineapple Relish:  Combine pineapple, bell pepper, green onion, ginger, lime, soy sauce, jalapeno, sesame oil, and sugar (if using) in a medium bowl and mix well.  Taste and adjust seasonings, if necessary.

Prepare gas or charcoal grill (or heat grill pan on stove).  Brush tuna lightly with olive oil and sprinkle both sides with salt & pepper.  When the grill (or pan) is medium-hot, grill fish until it is barely opaque, about 4 to 5 minutes on each side.

Spoon generous portion of the relish over (or beside) the fish and serve at once.

Source:  The Beach House Cookbook, copyright 2005

Appetizer: Scallops with Chili & Honey

Cooking has taken a bit of a sabbatical in my home, but the kitchen is open again!  And what better way to get cooking again than with a simple but delicious recipe.  I stumbled upon this recipe at Sweet Paul's: Scallops with chili & honey on a golden wonton.  So pretty and the perfect bite.  A bit sweet with a little bite of the finely minced chili, the tender scallop contrasts beautifully with the crisp wonton.  Instead of (what looked to me like) an over-sized square wonton wrapper, I used a fluted biscuit cutter to create pretty little rounds on which to place the golden scallops.

The recipe suggested adding the scallops and the honey at the same time.  I tweaked that a bit by browning the scallops first (make sure to pat them dry before adding to the pan), then added the honey, brought the "sauce" to barely a simmer, and finished cooking the scallops through.  Finely sliced green onions formed a little bed on the wontons on which to place the scallops and added yet another texture contrast. The whole recipe took just minutes to make, and, truth be told, just minutes to eat... I couldn't help myself!

A fine way to get cooking again, don't you think?!

Scallops with Chili, Honey on Crispy Wonton
Serves 4 as an appetizer

4 small wonton sheets
2 tablespoons canola oil
1 tablespoon olive oil
1 teaspoon red chili, finely chopped
4 large scallops, cleaned
2 tablespoons honey
salt
1/2 spring onion, thinly sliced

Heat the canola oil in a pan and fry the wonton sheets until puffy and golden.  Drain & cool on paper towel.

Heat the olive oil in a pan, add chili and sauté for 30 sec.  Add the scallops and cook for 40 sec on each side until golden.  Stir in the honey and bring to a simmer.  Add a little salt.

Arrange wonton and spring onions on small plates, and top with the cooked scallops.  Drizzle a tiny bit of the honey and chili mixture over, and serve while hot.

 Source:  Sweet Paul blog

Fresh Tagliatelle with Mushrooms, Chestnuts & Sage

Ack.  I had this whole post written and lost it while it was still in "Draft" mode.  Auto-Save is a great feature but can be harsh if you inadvertently lose text (or an entire post) and don't have a chance to recover it before it's automatically saved.  Lesson learned.  If I'm going to save something in Draft before publishing, copy the entire post's HTML code into a text or Word document.  That's my tip for the day!

(An apology is in order here:  My photos this week are particularly poor.  Not sure what my problem is, but I will do my best to get that figured out soon!)

I do so look forward to the weekends.  It not only means leaving the stress of the work week behind, but it allows me the time to do what I really enjoy... cook!  Though I do a little cooking during the week, weekends give me the opportunity to try new recipes and more time-consuming techniques that I don't have the time (or inclination) for after a long work day.  Which brings me to this week's Weekend Blog Showcase, hosted by Ann (Thibeault's Table) this week.

I've had this recipe on file to try for a few weeks now from Take Thou Food. Being the mushroom-lover that I am, I knew it was a dish I would love. Take Thou Food is written by Sean, a young guy who is obviously a talented cook and photographer.  I loved that he made the pasta from scratch for this dish even though the mushrooms are what really take center stage in the recipe.  While Sean used a rolling pin to roll out his pasta dough, though, I used my handy, dandy crank pasta machine.  I felt like a bit of a slacker in comparison, especially given the fact that his dough looks remarkably uniform and mine, well, ... doesn't.  Nonetheless, his pasta dough was simple enough to make and will be my go-to pasta dough recipe from now on.

Sean used a combination of shiitake, oyster, button and rehydrated chanterelles in his dish, which sounded delicious.  I remembered a small bag of dried lobster mushrooms I've had stashed in my pantry for quite some time, waiting for a dish where they would really star.  So I reconstituted them in some hot water for about 30 minutes, and sliced them up along with some shiitakes and baby bellas, saving some of their steeping liquid to enhance the dish.  Perfect.

I also had a jar of roasted chestnuts on hand.  Their slightly sweet flavor and soft yet chewy texture were a wonderful addition to the recipe.This dish was so easy and so delicious, I know it will be one I will make again and again.  Thank you, Sean!

Fresh Tagliatelle (Mushroom, Chestnuts, Sage) 

Inspired by Gabby's Fettucini from La Pietra Cucina

- mixture of wild mushrooms
- 2+ tablespoons of butter
- a bunch of sage, chiffonade
- roasted chestnuts, in little pieces
- dried or fresh fettucini or tagliatelle
- 1 tablespoon of fresh lemon juice

1) Make the pasta. This is so easy and simple to make at home. Just combine 100g of flour, 1 large egg and a tablespoon of olive oil and blitz until it resembles wet sand. Pour out to a lightly floured work surface and knead for a couple minutes until smooth and elastic. Wrap in cling film and chill for 30 minutes.

2) After the pasta's chilled, roll it out using a rolling pin (not recommended) or a pasta machine. After it's thin enough, cut into tagliatelle and set aside until you need it.

3) In a hot pan, add a tablespoon of olive oil (Lori's note:  I added an additional 2 tablespoons of butter to the olive oil). Add the mushrooms (rehydrate any dry mushrooms per package instructions) and saute until it starts to brown and reduce in size. Finish off with a tablespoon of butter to give it a nice, rich, nutty flavor.

4) Add in sage a minute before the mushrooms finish cooking.

5) This is where you gotta multitask: if you're using fresh pasta, cook it in salted, boiling water for 1 to 2 minutes before the mushrooms finish cooking. If you're using dried pasta, you want to cook it just before al dente and by the time the mushrooms finish cooking so about the same time you start sauteeing the mushrooms. Overcooking the mushrooms is more forgivable than mushy pasta though.

6) Add a splash of the mushroom stock from the liquid the dried mushrooms were in and squeeze about a tablespoon of lemon juice over the pan.

7) Toss in your pasta with the chestnut bits and toss a few times until well incorporated.

8) Finish the pasta with another tablespoon of butter and mix. Serve immediately.