The Chef's Cookbook » Side Dishes

Justin’s Favorite Guacamole

TheSaltyChef — Sat, 23 Apr 2011 16:40:53 +0000

A few years ago we went all the way to Mexico to learn about authentic Mexican fare….well okay that is not the only reason we went. Now my husband can make killer Guac though!

4 Fresh, ripe Avocados
1 large lemon
1 lime
salt & pepper to taste
1 cup diced Roma tomatoes
1/2 cup small diced red onion
1/2 cup chopped cilantro

In a large bowl, take out the seeds from the avocado and also remove the skin. Mash until avocados are into a sauce/paste like constancy. Add chopped tomato, onion and cilantro. Next add salt and pepper to your own taste. Lastly, add the juice from 1 lemon and its zest and the juice from 1 lime. Mix up until well blended and serve with your choice of chips!

Easy Spinach Souffle

TheSaltyChef — Mon, 16 Aug 2010 16:00:20 +0000

Ingredients:

1 egg
1/3 cup 1% milk
1/3 cup grated Parmesan cheese
1 teaspoon crushed garlic salt and pepper to taste
2 (10 ounce) packages frozen
leaf spinach, thawed and pressed

Directions:
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium bowl whisk together egg, milk, cheese,
garlic, salt and pepper. Fold in spinach. Place in a small
casserole dish.
3 Bake in preheated oven for 20 minutes, or until lightly set.
4 NOTE: If you are in a hurry, use a microwave safe
casserole dish, cover with plastic wrap, and cook on high for 3
minutes. Release the steam, recover, and cook on high for
another 3 minutes. Enjoy!

Coconut Chicken Wings

TheSaltyChef — Sun, 16 May 2010 15:21:58 +0000

This Asian-inspired recipe straight out of food editor Ken Haedrich’s kitchen may be the perfect cookout finger food. It’s got a sauce that’s sweet and savory, it’s easy to make, and it works as a main course or an appetizer.

Ingredients

* 3 tablespoons vegetable or light olive oil
* 2 tablespoons soy sauce
* 2 tablespoons sugar
* 1 teaspoon mild curry powder
* 1/2 teaspoon salt

* 1/4 teaspoon ground black pepper
* 1/2 teaspoon grated lemon zest
* 1 cup coconut milk
* 3 pounds chicken wings
* 1 cup flaked sweetened coconut

Instructions

In a large bowl, whisk together the first seven ingredients, then whisk in the coconut milk. Reserve and refrigerate 1/2 cup of the mixture divided evenly in two containers.
2.

Cut off the tips of the wings (reserve them for stock or discard), then halve the wings at the joint. Place them in the bowl and toss them with the marinade. Cover the bowl with plastic wrap and refrigerate it for at least an hour, but preferably overnight.
3.

Just before grilling the wings, toast the coconut in a medium-size skillet over medium heat, stirring constantly until golden brown, about 10 minutes. Pour the flakes onto a plate and allow them to cool, then lightly crumble the flakes with your fingers and set them aside.
4.

Prepare the grill for cooking and oil the grates. Grill the wings 8 to 10 minutes per side, turning once, or until the meat is no longer pink inside. Use one container of the reserved marinade to baste the meat at each turn.
5.

As the wings finish cooking, warm the other container of reserved marinade in a small saucepan until heated through.
6.

Transfer the cooked wings to a platter and coat them with the warmed marinade. Sprinkle the wings with the toasted coconut and serve them immediately. Serves 6 as a main dish or 12 as an appetizer.

Tropical Fruit Toss

TheSaltyChef — Thu, 13 May 2010 15:14:00 +0000

This Hawaiian dessert salad is both tasty and healthy. Let each diner customize his or her own salad with a sprinkle of grated coconut, chopped macadamia nuts, and/or chocolate chips.

Ingredients

* 2 navel oranges
* 1/2 fresh pineapple
* 1 banana
* 1 kiwi

* 1/2 cup red seedless grapes
* 1 tablespoon or more each of sweetened coconut flakes, chopped macadamia nuts, and chocolate chips or chocolate or rainbow sprinkles
* 4 slices of star fruit (optional)

Instructions

Peel and section one of the oranges. Cut each section in half, then add to a bowl. Wash the second orange and zest it into the bowl. Then cut it in half and squeeze the juice into the bowl.
2.

Peel, core, and cut the pineapple into chunks (about 1-1/2 cups). Peel the banana and slice it into rounds. Peel the kiwi and cut it into 1-inch pieces. Add the pineapple, banana, kiwi, and grapes to the bowl and toss well.
3.

Divide the fruit salad among 4 plates. Let the kids garnish each with coconut, macadamia nuts, chocolate chips or sprinkles, and a slice of star fruit, if desired. Serves 4.

Tomates à la Provençale

TheSaltyChef — Fri, 05 Mar 2010 15:28:46 +0000

Ingredients

* 12 large tomatoes, deseeded and halved
* 4 cloves of garlic, minced
* 2 tablespoons of oil
* 1 handful of chopped parsley
* fresh breadcrumbs
* 1 tablespoon of thyme
* salt and pepper

Method

* pre-heat your oven to 200degC or gas mark 6

* fry the tomatoes on both sides very briefly

* put them in a roasting tin cut side up

* mix the garlic, parsley, breadcrumbs, thyme, salt and pepper together

* put a little of the mixture on each tomato

* then bake in the oven for 10 mins

* serve hot with a meat dish

* ‘bon appétit’

Gratin Dauphinois

TheSaltyChef — Sun, 17 Jan 2010 16:00:21 +0000

Ingredients:
2 pounds potatoes
2 cups milk
1/2 cup swiss cheese -shredded
2 eggs
salt,pepper,nutmeg
butter

Equipment:
1 10 inch (approximately) casserole dish
1 12 inch or larger baking pan
2 cereal bowls
1 cheese grader

Directions:
Peel and wash the potatoes and then thinly slice them. Shred the cheese into the first cereal bowl. Mix the eggs, milk, salt, pepper, and nutmeg, in the other cereal bowl.

Grease the 10″ inch pan. Layer the potatoes in the pan overlapping each slice. Cover this with a layer of cheese. Pour the egg mixture on top of the cheese. Place four .25″ squares of butter on top of the cheese.

Bake in the oven at 350 degrees “bain marie” style. Place 10″ pan inside the larger pan. Fill the larger pan with 1″ of water. This will help prevent the milk-egg mixture from over cooking.

The dish is ready when all of liquid in the potatoes pan is absorbed. The top layer should have a golden color. You could also check the potatoes with a knife for softness.

Are “French Fries” Really French?

TheSaltyChef — Fri, 15 Jan 2010 15:00:43 +0000

The phrase means potatoes fried in the French sense of the verb “to cook”, which can mean either sautéing or deep-grease frying. While its French origin, frire, unambiguously means deep-frying, frites being its past participle is used with a plural feminine substantive, as in pommes de terre frites (“deep-fried potatoes”).

In France, fried potatoes are called “pommes de terres frites” , “pommes frites” or more simply (and commonly) “frites”.

Sweet Italian Sausage Recipe

TheSaltyChef — Tue, 12 Jan 2010 15:00:57 +0000

This recipe does not require you to stuff the meat into sausage casings. You can do so if you wish, but with so many recipes calling for loose Italian sausage, it’s often not worth the effort.

* 2lb ground pork
* 1Tbls salt
* 1 Tbls ground fennel seed. Start with whole fennel seeds, and use your spice grinder attachment on your blender to grind them up, or do it manually in a mortar and pestle.
* 11/2 Tbls sweet paprika
* 1Tbls finely minced fresh garlic
* 1Tbls sugar
* 1tsp black pepper
* 3 Tbls red wine vinegar

1. Mix all the ingredients together…and you have Italian sausage! You can use this mix right away, but it will get better after about 12 hours in the fridge.

Use this Italian sausage in your favorite spaghetti sauce, or instead of ground beef in lasagna. I eat it all the time simply sautéed up with some sweet red peppers, onion and fresh tomatoes…with a good crusty loaf I’m truly in heaven.

Multiply the recipe as needed, and if you make more than you need, it will freeze very well.

This can be stuffed inside sausage casings and grilled as well. Sausage casings can be found at most Italian grocery stores. Get a little funnel and shove the meat into the tubes; but don’t push too hard, as it can be frustrating to rupture the casings as you get close to a finished sausage. When your sausage is the length that you want, twist off the ends and tie them in knots.

What Are Haricot Vert?

TheSaltyChef — Tue, 05 Jan 2010 15:08:15 +0000

Haricot vert is indeed French for green beans. Haricot meaning beans and vert meaning green. French green beans are longer and thinner than most American varieties. They are also more tender and have a more complex flavor.

For the most part, they are interchangeable with American green beans which are also called string beans or snap beans.

If your recipe specifies haricot vert and you are unable to find them, substitute with the thinnest young green beans you can find

Hot Artichoke and Spinach Dip

TheSaltyChef — Mon, 21 Dec 2009 15:31:11 +0000

Ingredients:

* 1 (8 ounce) package cream cheese, softened
* 1/4 cup mayonnaise
* 1/4 cup grated Parmesan cheese
* 1/4 cup grated Romano cheese
* 1 clove garlic, peeled and minced
* 1/2 teaspoon dried basil
* 1/4 teaspoon garlic salt
* salt and pepper to taste
* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1/2 cup frozen chopped spinach, thawed and drained
* 1/4 cup shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.

3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.