Fresh Corn Cakes with Crab and Tomato Salad

May 31, 2018 by Leave a Comment
Fresh Corn Cakes with Crab and Tomato Salad
Print
Ingredients
  1. 4 cups fresh corn kernels (from 4 ears corn) or thawed, frozen kernels, divided
  2. 2 large eggs
  3. ¼ cup sour cream
  4. Kosher salt and freshly ground black pepper
  5. 2 scallions, chopped (whites and greens separated)
  6. ½ cup cornmeal
  7. ¼ cup all-purpose flour
  8. ¼ cup plus 1 tablespoon olive oil, divided
  9. 1 teaspoon white-wine vinegar
  10. 8 ounces cooked, fresh crab
  11. 1 pound tomatoes (about 3 medium), cut into 1/2-inch pieces
  12. ¼ cup fresh basil leaves, torn if large
Instructions
  1. Combine 2 cups corn kernels, eggs and sour cream in a blender; season with salt and pepper and pulse to blend until smooth.
  2. Transfer to a bowl with remaining corn kernels, scallion whites, cornmeal and flour, and stir just until combined.
  3. Heat ¼ cup olive oil in a large skillet over medium-high heat. Working in two batches, spoon the corn batter into the skillet and pat to flatten into small cakes (about 1/4 cup per cake).
  4. Cook, flipping once, until golden on both sides, about 6 minutes per batch.
  5. While cakes cook, stir together remaining 1 tablespoon olive oil and vinegar; add crab, tomatoes and 2 tablespoons scallion greens to bowl and season with salt and pepper. When all the cakes are cooked, toss crab and tomatoes with basil and vinaigrette. Serve cakes topped with crab salad.
Notes
  1. Recipe from Food 52: Mighty Salads cookbook
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Appetizers, Salads, Seafood Main Dishes

Flank Steak Lettuce Cups with Lime-Hoisin Dressing

April 21, 2018 by Leave a Comment
Flank Steak Lettuce Cups with Lime-Hoisin Dressing
Serves 8
Print
For the Steak
  1. 2 (1 ½ - 1 ¾ lb.) flank steaks, each cut crosswise into 3 pieces
  2. 1 medium yellow onion
  3. 4 garlic cloves, smashed
  4. 1 (2”) piece fresh ginger, quartered
  5. 1 star anise
  6. 3 whole cloves
  7. 1 cinnamon stick
  8. salt
For the Salad
  1. 2 tablespoons fresh lime juice, plus lime wedges for serving
  2. 4 teaspoons fish sauce
  3. 4 teaspoons hoisin sauce
  4. 1 teaspoons sriracha, plus more for serving
  5. salt
  6. 6 scallions, thinly sliced (1/2 cup)
  7. 1 cup fresh cilantro leaves, plus more for serving
  8. 1 cup fresh mint leaves, plus more for serving
  9. butter lettuce leaves, for serving
Instructions
  1. Cook the steak: In a large pot, combine the steak, onion, garlic, ginger, star anise, cloves, and cinnamon stick. Cover the steak with at least 2” of water. Bring to a boil, reduce the heat to med.-low, and simmer, skimming off any foam, until the beef pulls easily with a fork, about 40 minutes. Let it all cool to room temperature.
  2. Transfer the steak to a bowl and finely shred the meat, discarding any fat. Add ½ c. of the cooking liquid, season with salt, and let stand for 5 min. Strain the remaining cooking liquid and refrigerate for another use.
  3. Prepare the salad: In a small bowl, whisk the lime juice with the fish sauce, hoisin sauce, and 1 tsp. of Sriracha. Pour the dressing over the beef and toss. Season with salt and add the scallions, 1 cup cilantro, and 1 cup of the mint to the salad and gently toss.
  4. Arrange the beef salad on a platter with tongs. Arrange the lettuce leaves and the additional herbs and lime wedges on another platter and serve with Sriracha on the side.
Notes
  1. From Modern Potluck by Kristin Donnelly
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Appetizers, Meat Main Dishes, Salads

Beet Farro Pistachio Goat Cheese Salad

March 13, 2018 by Leave a Comment
Beet Farro Pistachio Goat Cheese Salad
Serves 4
Print
Ingredients
  1. 4 beets - sliced into quarters
  2. 1 tablespoon olive oil
  3. 1/2 cup farro
  4. 2 cups fresh spinach
  5. 2 tablespoons pistachios
  6. 1/4 cup crumbled goat cheese
  7. Balsamic vinegar
Instructions
  1. Turn oven on to 400. Prepare beets; coat in olive oil and sprinkle with salt. Bake for 15 minutes or so until done. Let cool.
  2. To prepare farro—combine 1 1/2 cups of water and 1/2 cup farro in medium saucepan. Bring to a boil; reduce heat to low, cover and cook for 10-15 minutes. Let stand for 5 minutes. Let cool.
  3. To assemble the salad - place the farro and beets on the spinach. Sprinkle with pistachio nuts and crumble goat cheese on top. Drizzle with balsamic vinegar.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Salads, Vegetarian Main Dishes Tagged With: , , , , , , , ,

Sweet Potato Chickpea Buddha Bowl

October 25, 2017 by Leave a Comment
Sweet Potato Chickpea Buddha Bowl
Serves 2
Print
Ingredients
  1. Vegetables
  2. 2 tablespoons of olive, melted coconut, or grape seed oil
  3. 1/2 red onion, sliced in wedges
  4. 2 large sweet potatoes, halved
  5. 1 bundle (227 g) broccolini, large stems removed, chopped
  6. 2 big handfuls kale, larger stems removed
  7. 1/4 teaspoon each salt and pepper
  8. Chickpeas
  9. 1 15-ounce (425 g) chickpeas, drained, rinsed and patted dry
  10. 1 teaspoon cumin
  11. 3/4 teaspoon chili powder
  12. 3/4 teaspoon garlic powder
  13. 1/4 teaspoon each salt and pepper
  14. optional: 1/2 teaspoon oregano
  15. optional: 1/4 teaspoon turmeric
  16. Tahini Sauce (optional)
  17. 1/4 cup (56 g) tahini
  18. 1 tablespoon maple syrup
  19. 1/2 lemon, juiced
  20. 2-4 tablespoons hot water to thin
Instructions
  1. Preheat oven to 400 degrees F (204 C) and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.
  2. Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.
  3. Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.
  4. While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.
  5. Once hot, add 1 Tbsp oil and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect. Once the chickpeas are browned and fragrant, remove from heat and set aside.
  6. Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.
  7. To serve: Slice sweet potatoes into bite size pieces. Divide vegetables between 3 serving bowls and top with chickpeas and tahini sauce.
  8. Best when fresh, though leftovers will keep for a few days in the fridge.
Notes
  1. Provided by Minimalist Baker
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Recipes, Salads, Side Dishes, Vegetables, Vegetarian Main Dishes Tagged With: , , , , , , , , ,

Israeli Couscous Salad with Smoked Paprika Dressing

October 11, 2017 by Leave a Comment
Israeli Couscous Salad with Smoked Paprika Dressing
Print
Dressing
  1. 1/3 cup extra-virgin olive oil
  2. 2 tablespoons white balsamic vinegar
  3. 1 1/2 teaspoons smoked paprika
  4. 1 teaspoon kosher salt
  5. 1/2 teaspoon freshly ground black pepper
Couscous
  1. 1 tablespoon extra-virgin olive oil
  2. 1 1/3 cups (8 ounces) Israeli couscous, sometimes called pearl couscous or maftoul
  3. 1/2 teaspoon kosher salt
  4. 2 cups packed baby spinach leaves, coarsely chopped
  5. 12 ounces grape tomatoes, cherry tomatoes, or baby heirloom tomatoes of assorted colors, halved (about 2 cups)
  6. 4 ounces (about 1 cup) feta, coarsely crumbled or chopped into 1/2-inch pieces
  7. 1 cup jarred red bell peppers, drained and coarsely chopped
  8. 1/2 cup chopped fresh flat-leaf parsley
  9. 1/3 cup slivered almonds, toasted
  10. 1/4 cup chopped fresh mint
  11. Kosher salt and freshly ground black pepper
Instructions
  1. For the dressing: Whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.
  2. For the couscous: Heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.
  3. Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and mint in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Transfer to a large serving bowl and serve.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Recipes, Salads, Side Dishes, Vegetarian Main Dishes Tagged With: , , , , , , , ,

Key West Chicken Wraps

July 26, 2017 by Leave a Comment
Key West Chicken Wraps
Print
Ingredients
  1. 2 pounds boneless skinless chicken thighs
  2. 1/3 cup honey
  3. 1/4 cup soy sauce
  4. 1 teaspoon ground ginger
  5. 2 cloves garlic, minced
  6. 1/4 cup sliced scallions
  7. 1 ripe mango, diced
  8. 1 avocado, diced
  9. 1 small jalapeño, minced
  10. 1/2 jicama, peeled and diced
  11. 1 head Boston leaf lettuce, separate and clean and dry leaves (or 4 soft whole grain tortillas)
  12. 2 tablespoons fresh cilantro, chopped
Dressing
  1. 2 tablespoons fresh lime juice
  2. 1 tablespoon white balsamic vinegar
  3. 1 teaspoon honey
  4. 1/2 teaspoon salt, 1/4 teaspoon white ground pepper
  5. 1/4 cup extra virgin olive oil
Instructions
  1. Spray a 9x13 baking pan with non-stick cooking spray. Arrange the chicken thighs in a single layer. Mix remaining ingredients in a bowl and pour over chicken. Cover dish with foil and marinade in the refrigerator for 1-4 hours. Turn chicken once midway through marinating time.
  2. When ready to cook, preheat oven to 425 degrees. Place chicken, covered, in oven for 20 minutes. Remove chicken from oven, uncover and turn chicken pieces over, and bake for another 15 minutes, until internal temperature is 165 degrees. Dice chicken into bite size pieces.
  3. For the dressing: combine lime juice, vinegar, honey, salt and pepper. Whisk in olive oil. Set aside.
  4. In a large bowl, combine avocado, mango, jicama, and jalapeño. Add dressing to taste. Fold in chicken. Season, as needed, with more dressing.
  5. When ready to serve, arrange lettuce leaves or whole grain tortillas on a platter. Divide Key West Chicken Salad amongst leaves or tortillas. Garnish with cilantro and serve.
  6. Serves 4
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Appetizers, Meat Main Dishes, Recipes, Salads, Side Dishes Tagged With: , , , , , , , , ,

White Bean Kale Salad with Tahini Dressing

April 13, 2017 by Leave a Comment
White Bean Kale Salad with Tahini Dressing
Print
Garlic Croutons
  1. 2 cups white or wheat bread, cubed (day old is best)
  2. 1/4 cup olive oil (or other neutral oil, such as grape seed or avocado)
  3. 1/4 teaspoon garlic powder
  4. 1/4 teaspoon sea salt
  5. 1/4 teaspoon black pepper
Beans
  1. 1 15-ounce can white or butter beans, rinsed and drained
  2. 1 tablespoon fresh lemon juice
  3. 1 tablespoon olive oil
  4. 1/4 teaspoon sea salt
  5. 1 tablespoon fresh parsley, chopped, plus more for topping
Salad
  1. 10 ounces kale, chopped, large stems removed
  2. 2 tablespoons fresh lemon juice
  3. 1 tablespoons olive oil
  4. 1 tablespoon maple syrup
  5. Pinch each sea salt + black pepper
  6. 1 clove garlic, minced
Dressing
  1. 1/3 cup tahini
  2. 1 clove garlic, minced
  3. 3-4 tablespoons fresh lemon juice
  4. 1-2 tablespoons maple syrup
  5. Pinch each sea salt + black pepper
  6. Hot water to thin
Instructions
  1. Preheat oven to 325 degrees F. Add bread cubes to a large mixing bowl. In a separate bowl, whisk together oil, garlic powder, sea salt and pepper, and pour over bread. Toss to combine. Season once more with a bit more garlic powder, salt and pepper. Toss once more. Spread on a bare baking sheet and bake for 15-20 minutes, or until golden brown. Flip/stir at the 10-minute mark to ensure even baking. Set aside.
  2. In the meantime, add drained beans to a small mixing bowl and add lemon juice, olive oil, sea salt, and fresh parsley. Toss to combine. Set aside.
  3. Add kale to a large mixing bowl with lemon juice, olive oil, maple syrup, salt, pepper and minced garlic. Use your hands to massage the kale and break down its texture a bit, and to season the salad.
  4. To prepare dressing, add tahini, garlic, lemon juice, maple syrup, sea salt and pepper to a small mixing bowl. Whisk to combine, then add hot water to thin until pourable. Taste and adjust seasonings as needed. Set aside.
  5. Lastly, add beans, croutons, and 3/4 of the dressing to the kale and toss to combine. Serve with any additional dressing and garnish with vegan parmesan cheese (optional).
Notes
  1. Best when fresh. If serving later, store dressing and croutons separately.
Adapted from The Minimalist Baker
Adapted from The Minimalist Baker
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Recipes, Salads Tagged With: ,

Warm French Lentil Salad

November 29, 2016 by Leave a Comment
Warm French Lentil Salad
Print
Ingredients
  1. 2 tablespoons plus 1/4 cup good olive oil
  2. 1 leek, white and light green parts, sliced 1/4-inch thick
  3. 2 carrots, scrubbed and 1/2-inch-diced
  4. 1 teaspoon minced garlic
  5. 1 cup French green Le Puy lentils
  6. 1 whole onion, peeled and stuck with 6 whole cloves
  7. 1 white turnip, cut in half
  8. 1 teaspoon unsalted butter
  9. 4 teaspoons Dijon mustard
  10. 2 tablespoons red wine vinegar
  11. 1 tablespoon kosher salt
  12. 1 teaspoon freshly ground black pepper
Instructions
  1. Heat 2 tablespoons of olive oil in a medium sauté pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
  2. Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
  3. Meanwhile, whisk together 1/4 cup of olive oil, mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve.
Notes
  1. The longer the lentils sit, the more salt and pepper you'll want to add.
Adapted from Barefoot Contessa: How Easy Is That?
Adapted from Barefoot Contessa: How Easy Is That?
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Recipes, Salads, Vegetarian Main Dishes Tagged With:

Maple-Roasted Carrot Salad

November 16, 2016 by Leave a Comment
Maple-Roasted Carrot Salad
Print
Ingredients
  1. 2 pounds carrots
  2. Olive oil
  3. Kosher salt and freshly ground black pepper
  4. ¼ cup pure maple syrup
  5. 2/3 cup dried cranberries
  6. 2/3 cup freshly squeezed orange juice (about 2 oranges)
  7. 3 tablespoons sherry wine vinegar
  8. 2 garlic cloves, grated on a Microplane
  9. 6 ounces baby arugula
  10. 6 ounces goat cheese, medium-diced
  11. 2/3 cup roasted, salted Marcona almonds
Instructions
  1. Preheat the oven to 425 degrees.
  2. Trim and scrub the carrots. If the carrots are more than 1 inch in diameter, cut them in half lengthwise. Cut the carrots in large diagonal slices 1 inch wide × 2 inches long (they will shrink when they roast) and place in a medium bowl with ¼ cup of olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss well and transfer to two sheet pans. (If you use just one, they’ll steam instead of roasting.) Roast for 20 minutes, tossing once, until the carrots are tender. Transfer all the carrots to one of the sheet pans, add the maple syrup, toss, and roast for 10 to 15 minutes, until the edges are caramelized. Watch them carefully! Toss with a metal spatula and set aside for 10 minutes.
  3. Meanwhile, combine the cranberries and orange juice in a small saucepan, bring to a simmer, then set aside for 10 minutes.
  4. In a small bowl, combine the vinegar, garlic, and ½ teaspoon salt. Whisk in 3 tablespoons of olive oil. Place the arugula in a large bowl and add the carrots, cranberries (with their liquid), goat cheese, almonds, and the vinaigrette. Toss with large spoons, sprinkle with salt, and serve at room temperature.
Adapted from Barefoot Contessa's Cooking for Jeffrey
Adapted from Barefoot Contessa's Cooking for Jeffrey
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Recipes, Salads Tagged With: ,

Autumn Greens with Cider Vinaigrette

October 26, 2016 by Leave a Comment
Autumn Greens with Cider Vinaigrette
Print
Ingredients
  1. 1 shallot, minced
  2. 1 tablespoon apple cider
  3. 2 tablespoons apple cider vinegar
  4. ¼ cup walnut oil
  5. salt & freshly ground pepper
  6. 5 cups mixed greens, such as Belgian endive, Swiss chard, watercress and Romaine
Instructions
  1. In a small bowl, whisk together shallot, cider, and vinegar. Whisk in the walnut oil, and season to taste with salt and pepper. Toss with the greens and divide among four plates. Serve immediately.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Filed Under: Recipes, Salads Tagged With: ,
Next Page »