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This is great on barbecued chicken, Tandori chicken, a base for Indian flavored pizzas, whatever!

• 2 1/2 lbs Granny Smith apples
• 3 fresh jalapeno chilies
• 1 cup apple cider vinegar
• 2 cups brown sugar
• 1 1/2 cups raisins
• 1 onion, chopped
• 1/3 cup fresh ground ginger
• 2 cloves crushed garlic
• 1 tbsp curry powder
• 1 tbsp mustard seeds

Peel, core and slice apples about 1/4″ thick. This should come to about 8 cups total. Trim and discard the stems of the jalapenos and chop fine. I usually wear gloves with these as once I rubbed my eyes and that was a HUGE mistake. The oil from the peppers is a tough one on the eyes.

In a 8 qt sauce pan add the apples, peppers, vinegar, sugar, raisins, onion, ginger, garlic, curry powder and mustard seeds. Bring to a boil over high heat. Reduce heat to simmer, stirring the mixture occasionally for 1 1/2 hours until syrupy. Serve this warm or cool completely and store in an airtight container (I like glass) in the refrigerator.

Tags: apple, chutney, curry, mustard seed
Posted in Fruit, Side Dish, Spice | No Comments »

I wanted a fresh, light salad to go with yesterday’s post of Crunchy Parmesan Cod and thought about cabbage as a change instead of the usual mixed salad greens. I am not a fan of mayonnaise and thought that a fruit and yogurt dressing would add the right touch. Add some Craisins instead of the usual raisin and some toasted pecans and walnuts to round it out.

• 2 cups shredded green cabbage
• 1/2 cup shredded red cabbage
• 1 large carrot, shredded
• 1 Gala apple, peeled and chopped into bite size pieces
• 1/4 cup toasted pecans and walnuts each
• 1/4 cup Craisins (dried cranberries)
• 1 small peach yogurt
• 2 tbsp apple cider vinegar
• 1 tsp dried tarragon
• salt and freshly ground black pepper

In a frying pan toast the pecans and walnuts until lightly brown, making sure not to burn. Let cool and set aside. In a mixing bowl add the shredded cabbages, carrot and apples. Next add the Craisins and toasted nuts to the salad mixture, mix thoroughly. In a small mixing bowl and using a whisk, mix together the yogurt, vinegar and tarragon.  Pour the dressing over the cabbage mixture and mix thoroughly to incorporate completely. Serve chilled.

Tags: cabbage, tarragon
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I’m not really a big fan of deep frying, but done well it can be so delicious. I guess it’s the clean up that is a deterrent. This recipe takes potato chips often found from the kitchen cabinet and adds a special crunch to the fresh fish filets. The cheesy egg mixture to coat the chips with fresh parsley adds a subtle flair to the palette. This is delicious just as is, but top each with a nice Remoulade sauce and a fresh cole slaw with a fruit touch and you have a great meal.

• 1 lb cod filets
• flour
• 2 eggs, 2 tbsp water
• 1/4 cup chopped parsley
• 1/2 cup Parmesan cheese
• 2 cups potato chips, crushed
• vegetable oil for frying
• Remoulade sauce (see recipe)

In a deep frying pan or pot of your choice add the vegetable oil and heat for frying. Crush the potato chips to small flakes and set aside in a bowl. In a mixing bowl whisk the eggs and water. Chop the parsley fine and add to egg mixture. Add the Parmesan cheese and mix the egg mixture thoroughly to incorporate completely. Dredge the cod in the flour to dust, shake off excess. Coat the floured cod in the egg mixture and drain off extra egg. Next, roll in the chips to coat completely and set aside on a plate for frying. Continue with all filets.

Fry the cod filets about 3 minutes per side depending on thickness of the fish and chip coating is a golden brown. Serve with Remoulade on top of each and a fresh cole slaw.

Tags: cod, fish, potato chips
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Almond paste is used as a filling in pastries of many different cultures. It is similar to marzipan, but marzipan contains more sugar than almond paste, and often contains additional ingredients such as food preserves and food coloring.

• 1/2 lb raw almonds
• 1 lb powdered sugar
• 1 egg
• 1 tbsp brandy
• 1tbsp sherry

First you need to blanche the almonds by pouring boiling water over them in a pot and setting it aside for three minutes. Drain off the water and slip the skins off by squeezing the almonds between your thumb and fingers. Dry them and then toast them in an oven at 325˚ for about 10 minutes.

Next in a food processor, grind the almonds to a powder. Add the sugar to the powdered almonds and pulse until mixed. In a separate bowl whisk egg, brandy and sherry together. With the processor on, slowly add the  egg mixture in a steady stream until completely incorporated. If mixture is too moist, work in a little additional powdered sugar. If too dry, add brandy to moisten.

Tags: almonds
Posted in Dessert | No Comments »

Here is a part two to yesterday’s spice post. This one is for the Meat Seasoning.

We had a friend from New Orleans come visit some years back and he was a chef at K-Paul’s. He shared this recipe for the Seafood Seasoning they created and the renowned K-Paul’s Louisiana Kitchen and though it is industrial in proportion, you can divide it down to suit your needs!

• 1 lb salt
• 1 lb paprika
• 1/2 lb garlic powder
• 1/2 lb onion powder
• 1/4 lb ground cayenne
• 1/4 lb black pepper
• 1/4 lb ground coriander
• 1/4 lb ground cumin

Mix thoroughly to combine the mixture and bottle in airtight containers.

Tags: beef, Prudhomme
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We had a friend from New Orleans come visit some years back and he was a chef at K-Paul’s. He shared this recipe for the Seafood Seasoning they created and the renowned K-Paul’s Louisiana Kitchen and though it is industrial in proportion, you can divide it down to suit your needs!

• 1 lb salt
• 1 lb paprika
• 1/2 lb garlic powder
• 1/2 lb onion powder
• 1/4 lb ground cayenne
  
• 1/4 lb black pepper
• 1/4 lb ground coriander
  
• 12 oz leaf oregano
  
• 12 oz leaf basil
• 12 oz leaf thyme

Mix thoroughly to combine the mixture and bottle in airtight containers.

Tags: Prudhomme, seafood
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This is a easy recipe for a flavorful fruit salsa with a kick. Refrigerate at least 12 hours or overnight to let the flavors meld.

• 1 large papaya, seeded and cubed
• 5 tomatillos, chopped
• 1/4 red onion, chopped
• 1 crushed garlic clove
• 2 tbsp jalapeno rings, chopped
• 1/4 cup lime juice
• 1 tsp sugar
• 1/4 cup cilantro, chopped
• salt and freshly ground black pepper

Combine all the ingredients in a bowl and mix thoroughly to incorporate completely. Season to taste and refrigerate at least 12 hours or overnight to let the flavors meld.

Tags: papaya, salsa, tomatillo
Posted in Fruit, Snacks, Vegetable | No Comments »

I love to have a good, warm muffin in the morning with some fruit. These hearty muffins are a healthy way to start the day.

• 1/2 cup butter
• 1/2 cup brown sugar
• 1 egg
• 1/2 cup plain non-fat yogurt
• 1 tbsp grated lemon peel
• 1 cup flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp ground cinnamon
• 2 cups rolled oats
• 1 cup fresh blueberries

Preheat oven to 350˚.

In a mixer bowl add the butter and sugar and beat until creamed together well. Next add the egg, lemon peel and yogurt and mix on high to incorporate thoroughly – turn the mixer off. Next add the flour, baking powder, baking soda, cinnamon. Mix on slow speed and after incorporated add the oats. Slowly add the blueberries, mix lightly by hand to distribute evenly throughout batter.

Fill muffin cups with batter and bake for 25 minutes. Let cool or eat warm, right out of the oven!

Tags: blueberries, muffins, oats
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Simple combination, great flavor and it’s fun!

• 2 cups cubed, seeded watermelon
• 1 cup of Sprite or any lemon/lime soda
• 2 tbsp fresh lime juice
• 1 cup ice cubes

Place the watermelon in the freezer about an hour until firm. Remove from freezer and place in a blender along with the soda and lime juice. Blend until smooth, add the ice cubes and pulse until chopped and mixed thoroughly.

Tags: lime, watermelon
Posted in Drink, Fruit | No Comments »

Polenta is also known as corn meal mush and grits. It is great as a porridge, firmed, molded and grilled or fried or served cold. It is a great base for many things, it’s up to your imagination really.

Here it is paired with green chilies and corn for a Southwest taste.You could even add some red bell peppers for a splash of color contrast. Eating is just as visual, right?

I also love the plain version (no cheese or veggies) grilled with maple syrup for breakfast.

• 1 1/4 cup yellow cornmeal
• 2 crushed cloves of garlic
• 4 cups low-fat milk
• 1/4 cup shredded Parmesan cheese
• 1 tbsp butter
• 1 1/2 cups corn kernels
• 1/4 cup chopped cilantro
• 1 4.5 oz can chopped green chilies
• 1/4 tsp freshly ground black pepper
• 1/2 red bell pepper, diced small (optional)

In a large saucepan add the butter and milk and bring to a boil. Slowly whisk in the cornmeal and garlic stirring constantly. Bring to a boil and reduce heat to medium and cook for at least 8 minutes. Next, stir in the cheese, green chilies , corn and pepper. Mix thoroughly to incorporate completely. Sprinkle the chopped cilantro on top as garnish and serve with grilled chicken or meat of your choice.

Tags: green chilies, polenta
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