keviniscooking.com

This is such a great flavored soup and the fresh vegetables with the grilled, spicy chicken make this a meal.

• 1 lb chicken thighs, bones removed, chopped into bite-size pieces
• 2 tbsp Chinese Five Spice powder
• 2 tbsp vegetable oil
• 1 onion chopped
• 4 celery stalks chopped
• 2 carrots shredded
• 1 bunch chopped cilantro
• 4 cups chicken stock
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp chili oil
• 1 bunch of bok choy, coarsely chopped

In a stock pot add the oil and the chicken that has been tossed and coated in the spice mixture. Brown, remove from heat and drain on paper towels.

In the same stock pot add the chicken stock, browned chicken, soy sauce and oils and cook for 3 minutes over medium heat. Next, add the other ingredients and bring to a boil, lower to a simmer and cook for 3-5 more minutes until desired doneness. I prefer to keep vegetables bright in color and still somewhat crisp, not over cooked and limp. Serve hot!

Tags: chicken thighs
Posted in Dinner, Lunch, Soup, Spice, Vegetable | No Comments »

So the other day we got a wild hair and decided after watching Brian Boitano’s cooking show to make our own pizza oven.

It was simple really, just headed over to Home Depot and purchased 18 clay bricks, the ones that are half the width of regular red clay bricks. When we returned home we then lined the sides and bottom of our BBQ grill and voila! instant brick oven. It cost about .17 cents a brick, too. Nothing to it. Dave also made the 2 side ones that ended where the lid closed cut on the diagonal to seal the deal nicely.

Once you make your dough, recipe below, or get a pre-packaged one from the deli refrigerator section of your market, you add whatever toppings you want and enjoy.

• 3/4 cup warm water
• 1 1/2 oz fresh yeast
• 1 tbsp honey
• 1 tsp salt
• 1 tbsp plus 1 tbsp olive oil
• 3 1/2 cups flour
• cornmeal to dust pizza stone

In a large kitchen mixer place the water and yeast in a large bowl and stir until dissolved. Next add the honey, salt and 1 tablespoon olive oil and mix well to combine. Add 1 cup of the flour and mix until it becomes a loose batter. Add 2 more cups of the flour and mix on low for 2 to 3 minutes or until it form a ball around hook and pulls from sides.

Take the dough off the rook and scrape inside of bowl and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until dough is smooth and firm. Place in the cleaned mixing bowl that is lightly-oiled bowl, using remaining tablespoon of oil and cover with a towel. Let rise in the warmest part of the kitchen for 45 minutes.

For individual pizzas or calzones, cut the dough into 4 equal pieces and knead into rounds. For one large pizza, knead into 1 large round. For either, let rest for 15 minutes.

Tags: pizza
Posted in Dinner, Lunch | No Comments »

OK, this is my take on a delicious Mexican favorite of mine. Instead of the flaky, crisp dough usually associated with these I use a store bought pizza dough. I roll it out and coat with cornmeal. I use Pillsbury pizza or bread dough from the refrigerator section of market. This recipe makes two large entrees for dinner. Add a salad to the mix and you’re set!

• 1 onion, chopped
• 1 lb ground chuck
• 1- 8 oz. can of tomato sauce
• 2 tbsp crushed garlic
• 3 tbsp ground chili
• 1 tbsp ground cumin
• 1 tsp cayenne pepper
• 1-8 oz. can of corn kernels
• 1-8 oz. can of red beans
• 1 cup crushed tortilla chips
• 1/4 cup water as needed
• 1 can of pizza/bread dough

Preheat the oven to 350˚.

In a large stock pot over high heat add the oil, onion, beef and brown. Drain the grease and add the other ingredients, mix thoroughly. If too thick, add the water as needed to thin slightly, but not too much. Let cool to room temperature.

Roll out the dough on a surface covered with cornmeal. Slice into two squares and fill each with half the beef and bean mixture, positioning mixture more to one side. Fold over the other side and crimp the edges to seal all the contents.

Cut several small slices into the tops of each to vent. Cook for 20 minutes or until golden brown. Serve with a salad and enjoy!

Tags: Beans, beef, spicy
Posted in Dinner, Lunch | No Comments »

The other day Dave decided to use the Ahi we had for a quick lunch, but wanted to add something different. He thought about a Remoulade sauce and this was just an incredible match up. The spicy, hot blackened seasoning, crispy seared edges and the creamy texture of the tangy sauce made this memorable to say the least. Here it is in full.

Ahi tuna slices, 1/4″ thick

Spice rub:

• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/8 tsp powdered ginger
• 1/8 tsp black pepper
• 1/8 tsp oregano
• 1/8 tsp fennel seeds
• pinch of ground clove
• 1/4 cup melted butter

Remoulade sauce:

• 2 hard boiled egg yolks, sieved
• 2 cloves of crushed garlic
• 1 1/2 tbsp Dijon mustard
• 1 1/2 cups mayonnaise
• 1 tbsp Worcestershire sauce
• 1 tbsp paprika
• 1 1/2 tbsp horseradish
• Dash of Tabasco
• 2 tbsp white vinegar
• 1/4 cup finely chopped parsley
• salt and freshly ground black pepper, to taste

Place a frying pan or cast iron skillet over high heat until it starts to smoke. Keep kitchen area well ventilated. Grease Ahi pieces in melted butter and then coat with spice mixture on both sides. Sear on high heat each side no more then 30 seconds, 1 minute to cook through well.

For the sauce:

For the boiled eggs: place in a saucepan, cover them with cold water, not too deep. Do NOT salt the water. Place on burner on HIGH heat. Once they start to boil turn on the timer to 3 minutes. When the timer goes off, quickly take off the heat, put on the lid and reset the timer to 8 minutes. When 8 minutes are up, take to sink and run cold water over them for about a minute, let them soak a bit to cool off. This works every time with no green or gray colored yolks, just the perfect dark yellow. When these are cooled slightly, peel and force the boiled yolks through and sieve into a mixing bowl.

Add the remaining ingredients and whisk thoroughly to incorporate completely. Nap the sauce over each piece of seared, blackened  Ahi.

Tags: fish, remoulade
Posted in Dinner, Lunch | No Comments »

This is a quick and easy meal for lunch or dinner. I like to use ground turkey instead of ground beef occasionally and this works well. I also use the Jiffy Corm Muffin mix to spread over the top of the meat and bean mixture.

• 1 lb ground turkey
• 1 onion, chopped
• 1 tbsp chili seasoning
• 1 tsp ground cumin
• 1-8oz can tomato sauce
• 1 can kidney beans
• 1 pkg. “JIFFY” Corn Muffin Mix
• 1 egg
• 1/3 cup milk
• 1-8oz can whole kernel corn
• 1/2 cup shredded cheddar cheese
• 3 green onions, chopped

Preheat oven to 350˚.

Brown the ground turkey with the onions. Next add the chili, cumin, tomato sauce and beans. Combine thoroughly and cook for 5 mintues on low. Next, pour into a 2 quart casserole.

In a mixing bowl add the corn muffin mix, egg, milk. Mix thoroughly and then add the corn kernels. Stir to incorporate. Spread the muffin mixture over the top of the chili mixture. Bake fo r40 minutes until the center is firm to the touch.  Next sprinkle the cheddar cheese on top and bake for 5 more minutes. Remove from oven, top with chopped green onions and serve.

Tags: corn muffin, ground turkey, Mexican
Posted in Dinner, Lunch | No Comments »

The smell of a good curry reminds me of an exotic place in time, although it is extremely multi-faceted in flavor, it is a fairly simple dish. The intensity of heat is much heavier in Indian curry as opposed to Chinese curry. Two of my favorite Indian restaurants in San Diego are Monsoon and Bombay, both own by the same proprietors, both exceptional in menu, flavor and decor. In this recipe I like the sweetness of the apple that offsets the curry spices.

• 2 tbsp butter
• 2 skinless chicken breasts, cut into 1/2″ pieces
• 1 cup basmatti rice
• 1/2 cup chopped onion
• 1 tsp crushed garlic
• 1 medium sized apple, peeled, cored and cut into 1/4 inch cubes
• 2 tsp Indian curry powder
• salt to taste
• 1 1/2 cups water
• 1 bay leaf
• 3/4 cup thawed frozen peas

In a large frying pan melt half the butter. Add the chicken, rice, onion, garlic, apple, curry powder and salt. Cook this briefly, stirring and turning to lightly brown. Add the water and bay leaf. Bring this to a boil while stirring. Cover tightly, lower the heat to simmer and cook for 20 minutes. Remove from heat and add the peas and the remaining butter. Remove bay leaf and fluff with a fork to mix thoroughly.

Tags: apple, chicken, curry, peas
Posted in Dinner, Lunch | No Comments »

I thought since I wanted the Chinese favorite Mo Shu pork, and I didn’t have the pancakes needed, it would not stop me from going forward. Sometimes being a little too lazy to run to the market for that one last or needed ingredient leads me to creative inspiration.

• 1 lb pork ground
• 1 onion
• 1/4 cup bread crumbs
• 1 egg
• 1/2 cup chopped water chestnuts
• 1 clove crushed garlic
• 2 tbsp soy sauce
• 1/2 tsp freshly ground ginger
• 4 green onions, chopped
• 8 tbsp Hoison sauce
• chopped cilantro

Shape this mixture into 8 patties and grill on the BBQ or in a frying pan until desired doneness. Serve with a tablespoon of Hoison sauce spread on top and sprinkled with green onion and cilantro.

Tags: Asian, Hoison Sauce, pork
Posted in Dinner, Lunch | No Comments »