Frog Legs in Tomato Sauce

Merideth and I decided to do spooky recipes for Halloween time, and well…I’m not a fan of frogs. This recipe was a personal challenge not only because of the unfamiliar protein, but also because of my irrational fears  (Merideth: “you look like a Fear Factor contestant!”) Nevertheless, it was pretty tasty! Snails next! …maybe.

Ingredients

  • 4 pairs frog legs (I found them frozen at a seafood market)
  • 1/2 cup flour
  • 1 1/2 cups bread crumbs
  • 1 egg
  • 1/2 cup milk (optional)
  • Oil for frying
  • 2tbs olive oil or butter
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • 1 cup tomato sauce
  • 1/4 cup dry white wine
  • 3 tbs Herbs de Provence (can substitute equal parts thyme and rosemary)

Instructions

  1. Whisk eggs and milk, if using, in a medium bowl. Fill another bowl with the bread crumbs.
  2. Dip frog legs into flour, then the egg mixture, and then coat in bread crumbs.
  3. If using a deep fryer, heat oil to 350 degrees and fry frog legs for approximately 5 minutes. If using a stove top, heat a layer of oil in saute pan and fry frog legs on each side 2-3 minutes or until the bread crumbs have browned. Set aside.
  4. In a cast iron pan or other deep skillet, heat a small amount of olive oil (or butter) and cook garlic and shallot until golden and fragrant, approximately 3-4 minutes. Add the white wine to deglaze. Add herbs and tomato sauce and simmer for an additional 3-4 minutes.
  5. Add frog legs and simmer until sauce slightly thickens, about 7-10 minutes. Serve with rice!

Filet Mignon with Mushroom Shallot Butter

Amanda and I have made no effort to hide our love of Masterchef, and when the contestants were taught to break down a large piece of meat, we were inspired. Amanda and I wanted to try our hand at breaking down a large cut into smaller, more presentable portions. In my case, I had done this before with a whole beef tenderloin (also called a PiSMO) and so I thought I would share.

Whole Tenderloin, because they require less processing, are usually a pretty economical choice considering that this one of the most prized parts of the cow. They are generally vacuum packed and sold at a much lower rate per pound than their individually packaged counterparts. Since there is a lot of meat in one of those packages, the overall cost might still be high. However, considering I have usually managed to get 8-10 dinners out of one piece, it still works out to be a great deal.

After breaking everything down, obviously the best reward would be to cook one of these newly trimmed filets up for yourself. Combined with the mushroom shallot butter recipe below and a glass of wine, I think you’re in for a good night after hauling that hunk of beef home from the store.

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Breaking down a whole (or half in my case) Beef Tenderloin: 

  1. Pull the initial layer of fat off the tenderloin. You may need a knife to get an initial tear in the fat started, but once you get your fingers under this layer, you should be largely able to remove with your hands.
  2. With the fat removed, you should be able to make out three parts of the meat. The actual tenderloin is the long, circular portion in the middle. On one side will the “Chain”which is the smaller, longer piece. On the other side, is a wide, thick portion much shorter than the tenderloin. Remove the pieces on either side of the tenderloin and reserve for recipes of your choice. The chain makes excellent stir fry meat and the other portion is also great as a roast!
  3. Now that the tenderloin is trimmed, you should be able to see a layer of “silverskin” on some of the meat. This must be removed as it does not render like other fat. To remove, stick the tip of your knife under a small piece. Once you can get your finger under the silverskin, lift the skin with one hand and peel it off the meat, using your knife when needed. This part can be a bit tricky, but continue to peel off the silverskin in strips this way until all is removed. IMG_3028
  4. Now the tenderloin is ready to be portioned. You can keep it whole if you’d like, but I usually like to cut some of it into filets. Slice into 2″ portions. The end with the taper can be butterflied into a filet if you would like or you can save that end as a roast if you want to leave that portion a little thicker.
  5. I like to freeze the extra meat in freezer bags individually so I can pull them out whenever I’m craving some steak for dinner. Portions can stay in the freezer for up to 4 months.

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Filet with Mushroom Butter: 

Mushroom butter Ingredients:

  • 1 stick butter, room temperature
  • 1 lb baby Portobello mushrooms or mushrooms of your choice, minced.
  • 1 small shallot, minced.
  • Salt to taste
  • 1 tsp oil

 

Instructions: 

  1. In a small pan over medium heat, add the oil and saute the shallots until translucent, about 3 minutes. Add the mushrooms and a pinch of salt.
  2. Cook the mushrooms and shallots until the mushrooms have released their moisture and reduced size, about 5-7 minutes. Taste and add more salt if desired during cooking.  When finished, remove from heat and allow to cool for 10 minutes.
  3. Once cooled, add the stick of butter to a stand mixer and add your mushroom/shallot mixture and mix on medium speed for 2-3 minutes until everything is distributed.
  4. Spoon the butter mixture onto the middle of a sheet of parchment paper. Fold the paper in half over the butter, gently. Using a sheet pan and starting at the end where the paper corners meet, slowly slide the pan down and toward the butter so that elongates into a tube. Once this is completed, you can roll the leftover parchment around the butter and twist the ends. Chill the butter for at least 2 hours. This can be made up to 5 days in advance, or you can freeze it for up to 6 months.

  1. When you are ready to make your steaks, remove them from the fridge and allow to come to room temperature (about 30 minutes). Preheat the oven to 450°F and stick in a cast iron pan.
  2. Once the oven and pan are preheated, (carefully) move the cast iron pan to the stove top and heat over medium-high. Liberally salt and pepper your steaks and sear in the hot pan for 2 minutes on each side.
  3. Add a pat of the mushroom butter to the tops of the steaks and transfer the pan to the oven and cook until internal temperature reaches 140°F for medium rare. This should be about 3-5 minutes depending on thickness.
  4. Remove from the oven and allow steaks to rest on a cooling rack loosely draped with foil for 10 minutes. Top with an additional pat of butter and serve. Enjoy!

 

Wine Pairing: A Burgundy or a really bold Pinot Noir would be a great match with both the mushroomy undertones that the butter brings as well as the beef. Happy cooking!

Sushi Two Ways–Fish free

Well, it’s the middle of summer and it…is…HOT! As if the outside temperature weren’t enough, my giant kitchen windows face west. While having the setting sun’s rays streaming across my prep areas is aesthetically pleasing, it certainly raises the temperature of the kitchen noticeably. This, combined with the fact that the oven loves to radiate heat in any way it can makes for a sweaty dinner preparation. After a long day, any recipe that allows me to keep my cool is welcome in my house in the peak of summer for sure.

While my spring rolls are also a great choice, I do like to look towards sushi in times of serious heat. While it does involve cooking the rice, those of us lucky enough to automatic rice cookers (you’ll have to pry that appliance from my fingers–I’m never living without one) means that we can push the button and run away.

Since my palette has not quite graduated to raw fish, and living in a landlocked state hardly places confidence in any fish available, I love to make this fruit sushi as inspired from DK Sushi in Austin. About once every few months I get a craving for these flavors that can only be quenched by bringing out the sushi mat. For a more savory version, I have also made a cucumber and turkey roll that showcases the regional favorite, provel cheese.

If this post has ignited a need for sushi but you’re still craving that fish, I’d suggest checking out Amanda’s too-hot-to-cook post, the Poke Bowl with Avocado Rice, for some fish marinade suggestions that can easily be incorporated into a roll of your choice. For now though, enjoy these alternative options!

Yogurt Drizzle Ingredients:

  • 1/4 cup of strawberry yogurt
  • 2 tbsp pineapple juice
  • 1 tsp sugar

Instructions:

  1. Stir together the yogurt, pineapple juice and sugar until you have a smooth consistency and sugar is dissolved. Chill until ready to serve.

Sushi Rice Ingredients:

  • 2 cups of uncooked, short grain white rice
  • Water
  • 2 tbsp sugar
  • 2 tbsp rice wine vinegar
  • 1 tbsp salt

Instructions:

  1. Rinse the uncooked rice in cold water until the water is clear (this is very important!). I usually like to add rice and water to the pot in which I’ll be cooking and then use my hand as a claw to agitate the starches. Then drain the starchy water and repeat until the water is clear.
  2. Add 2 cups of fresh water to the rice pot and either cook using a rice cooker or the traditional method (bring to boil over stove, cover and cook on low heat for 15 minutes and fluff).
  3. Add the sugar, rice wine vinegar and salt to the rice and stir until well incorporated. Traditionally these are heated together to form a syrup but we’re trying to use heat as little as possible here and I find the residual rice heat can help dissolve the granules.
  4. Allow rice to cool for 15-20 minutes. It can still be slightly warm when you are ready to assemble.

Sushi Assembly Ingredients:

  • Fresh Pineapple, thinly sliced
  • Apple, peeled and sliced into matchsticks
  • Avocado, sliced
  • Fresh Mango
  • Strawberries, sliced
  • Nori Sheets
  • Black sesame seeds

Instructions:

  1. Sprinkle the black sesame seeds over your sushi mat and then spread 1/3 of your rice evenly onto the mat it in a square, about 1/4″ shorter than the nori height. Then add the nori, shiny side down.
  2. Place the slices of avocado, apple and pineapple about 2/3 of the way down the nori sheet trying to fill in as many gaps as possible. However, try not to overfill.
  3. Roll your mat over the filling ingredients and continue to roll. s you complete a rotation, press to make sure the roll is coming together. Pull the mat away from the roll as you keep going.
  4. Slice the roll into 8 equal portions.
  5. Using a vegetable peeler, peel slices of mango so you have a small 1 inch sheet of mango.
  6. With a pastry brush or your finger, brush a little bit of your yogurt drizzle onto the mango sheet and lay it over the top of one of your sushi pieces. Place a slice of strawberry on top.
  7. Once all pieces are assembled, drizzle the yogurt over top and enjoy!IMG_2880IMG_2882

Quick Cucumber and Turkey Sushi

  • Sushi Rice
  • Nori Sheets
  • Cucumber, seeded and sliced into matchsticks
  • Provel cheese (can also use cream cheese)
  • Sliced turkey, deli meat.

Instructions:

  1. Place the nori sheet, shiny side down on your sushi mat. Spread a thin, even layer of your sushi rice over the nori sheet and leave about 1/4″ of the nori visible at the top.
  2. Place the cucumber, turkey and cheese about 2/3 down the nori sheet avoiding gaps.
  3. Roll your sushi; when you get to the top, brush some water onto the nori to help it seal itself.
  4. Slice into 8 equal portions and enjoy.

Wine Pairing: Obviously, we’re going for refreshing here so a chilled white or rose wine sounds fitting. Something like a riesling is an excellent choice!

Greek Chicken Burger

It was burger week for Amanda and me with our latest Distance Dishes date. While I don’t crave them often, something about that warm, summer air that has been moving in made me want to bite into a nice, juicy burger. While classic beef burgers are all well and good, we wanted to experiment with some alternatives for when red meat just won’t do.

Amanda got creative with a vegetarian version soon to come, but Mediterranean flavors were calling my name. With a heavily seasoned patty topped with a refreshing tzatziki, this burger packs an amazing flavor punch while still feeling refreshing. Biting into this delicious sandwich topped with fresh vegetables is quite the reward for standing over a hot grill (or pan).

One tip I will say Amanda and I both learned is not make your patties too thick or you’ll be waiting forever for that middle to cook. I had to delay our skype date because I was waiting for a safe internal temperature forever. The picture above is an eight ounce patty, but I’ve adjusted the recipe below. Learn from my mistakes 😉

Greek Chicken Burger Patty:

  • 1 lb ground chicken
  • 3 cloves minced garlic
  • 1 mini bell pepper, minced
  • 1/4 cup cooked spinach, chopped
  • 1 tsp dried oregano
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp pepper

Instructions: 

  1. In a large bowl, hand mix together all ingredients so that everything is well incorporated into the meat.
  2. Form into 4 patties and cook in a pan or grill over medium heat until internal temperature reaches 165°F. Then, they are ready for assembly.

Tzatziki

  • 1/4 cucumber, shredded
  • 1 cup greek yogurt
  • juice of half a lemon
  • 2 tbsp fresh chopped dill

Instructions: 

  1. Whisk together all ingredients and chill until ready to use.

Assembly/Toppings:

  • Ciabatta Rolls
  • Tomato
  • Red onion slices
  • Lettuce
  • Tzatziki

Assemble as desired and top burger with Tzatziki. If you’d like, serve with the Grilled Balsamic Zucchini and enjoy!

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Wine Pairing: For this meal, I wanted to try out a new pitcher and actually made a Summery Wine Punch (below) to add to the summery vibes. However, for a true pairing, actually a Pinot Noir might stand up to the tartness of the Tzatziki  while also balancing out the flavor profile. 

Summer Wine Punch: 

  • 1 bottle of dry white wine
  • 1 qt pink lemonade
  • 4 oz pineapple juice
  • Fresh, sliced strawberries for garnish

Add all ingredients into a pitcher, stir and serve with ice.

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Roasted Pork Tenderloin with Mango Cilantro Sauce

Wanting to live vicariously through Amanda’s recent vacation to the sparkling shores of Miami, we decided to cook up our best tropical inspired meals to keep the vacation magic alive. I, being nowhere near a beach now or in the near future, was a big fan of this idea. While munching on something with these tropical flavors is undoubtedly more enjoyable while breathing in the fresh sea air and listening to waves crash in the background, I’ll take what I can get.

Since I’m currently and tragically landlocked, and any attempt at obtaining fresh, Caribbean fish seemed futile, I opted for pork. Recently, I’ve been on a bit of a cilantro kick and I knew I wanted those fresh, albeit divisive, flavors to be included. Fortunately, cilantro pairs wonderfully with mango and nothing screams tropical to me more than the bold and tart flavors of the mango. This slow roasted pork tenderloin topped with the coconut sauce was enough to give me the taste of the vacation I didn’t have, even if I couldn’t quite smell the ocean air.

Roasted Pork Tenderloin:

  • 1 1/2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp cinnamon
  • 1/8 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp pepper

Mango Cilantro Sauce

  • 1 can coconut milk
  • 1/2 onion
  • 3 cloves of garlic
  • 1 1/2 cups diced mango (I used frozen)
  • 1/2 cup fresh cilantro, chopped into fine pieces.
  • salt
  • lime juice
  • 2 Serrano peppers, minced.
  • 1 tbsp grapeseed oil (or canola/vegetable oil)

Instructions:

  1. For the pork tenderloin, pre-heat the oven to 375°F. Combine the garlic powder, cumin, paprika, cinnamon, cayenne, salt, and pepper in a small bowl and spread onto the pork tenderloin until all surfaces are covered.
  2. Place tenderloin in a roasting pan and roast in the pre-heated oven for 40-45 minutes, or until the internal temperature is at least 145°F. Allow to rest outside the oven for 5-10 minutes before slicing.
  3. While the pork is roasting (probably about 20 minutes before done), prepare the sauce. In a small pot over medium heat, add the onion, garlic, salt and grapeseed oil. Stir until the onions are fragrant and semi-translucent, about 3-5 minutes.
  4. Add the coconut milk, mango, and the Serrano peppers. Allow this to simmer until reduced by at least 1/3 and thickened, about 10 minutes.
  5. Remove from the heat and add the cilantro and lime juice. Wait for the cilantro to wilt and then transfer mixture to a blender (once cooled slightly). Pulse until the mango chunks are smooth and the cilantro is well incorporated–about 30 seconds to 1 minute. You can also use an immersion blender for this step if preferred.
  6. Transfer back to the stove to warm until the tenderloin is ready. Slice the rested pork tenderloin, and top with sauce. Enjoy!

Wine Pairing: While I’ll admit, I actually decided to make rum runners instead for this dish to get the full beach bar experience from my couch, I would say that an aromatic white wine, such as a chenin blanc would work nicely.

 

Farmers Market Challenge: Asparagus & Sausage Pasta Bowl

Feeling inspired by our favorite cooking challenge shows, Amanda and I decided this week to give ourselves a bit of a challenge. Since I needed to get out and discover more of the area in which I live, and the warmer weather was in full swing, we decided on a farmers market challenge. The rules: try and get as many ingredients to create a dish from your local farmers’ market as you can. Everything in the dish must be made with something from the market with a few exceptions. The protein, salt & pepper, and three other ingredients to be personally determined could be used in addition to the fresh market items. It seemed simple…until I went to the market.

Let’s just say, the turnout was a bit underwhelming. There was one vendor of vegetables, and not much variety at that. However, the real treat of the day was a local farm selling their own meat. We picked up some locally produced pork sausages from this vendor, and then traipsed over to the vegetable cart to acquire some asparagus and garlic. This was my not so impressive haul from the market, although I suspect with the recent flooding in the area that it might not be typical. Needless to say, I looked at my purchases like a stressed-out contestant on Chopped, wondering what to do next. There was also a chocolate covered pretzel purchased, but that was promptly eaten on the ride home.

In the end, I used my three TBD ingredients (lemon, pasta and saffron) to put together this surprisingly quick and easy pasta dish and I will definitely be keeping it in mind for future weeknight dinners. The sausage added so much flavor that no other seasonings we needed, although the saffron did add a nice flavor if desired. I gobbled up this meal more enthusiastically and more quickly than many others I had made for this, and cleanup was a breeze.

Ingredients: 

  • 4 oz small pasta, I used rotini, but orzo or shells would work too.
  • Water for boiling.
  • 15 threads of saffron (optional)
  • 2 tsp salt
  • 2-3 chicken or pork sausages of your choice, sliced into 1/2 inch slices
  • 10-15 stalks of asparagus, chopped into 1 inch pieces
  • 3-4 cloves of garlic, minced.
  • Freshly squeezed juice of half of a lemon
  • Pepper to Taste

Instructions:

  1. In a large pot, add enough cold water to handle the amount of pasta you have, probably no less than 1 quart, but more if needed. Add the saffron threads if using and the salt, and bring to a boil.
  2. Add the pasta and cook until al dente, about 6-10 minutes depending on your pasta. Once finished, strain the pasta, but do  not rinse.
  3. While the pasta is boiling, add the sausage slices to a skillet over medium heat and allow to brown for about 3-4 minutes. Add the asparagus and the garlic, which should be able to cook in the rendered fat from the sausages.
  4. Cook over medium heat for another 4-5 minutes until the asparagus is bright green and everything is cooked through.
  5. Add the drained pasta and stir to incorporate and re-warm the pasta.
  6. Remove from heat, add lemon juice, stir and serve! Top with pepper to taste.

Wine Pairing: This dish just seems so spring-like to me, maybe because of the journey to the market and eating on a warm spring evening before the sun sets. Because of this, a chilled glass of pinot gris just feels right. 

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A Trio of Tea Sandwiches

While reality television has never quite captured my attention, Amanda has recently gotten me hooked on a little show about the elite of Charleston called Southern Charm. The fourth season recently premiered and the Amanda household was kind enough to include me via Skype for their premier-watching party. Naturally, I wanted to make a meal that allowed me to feel the elegance and flavors of the south and to celebrate with the Florida crew in spirit.

I wanted to make something light, summery, and fancy-feeling that both touched on a southern classic (pimento cheese! yum!) but also represented the class of our favorite character on the show. Therefore, this trio of tea sandwiches–two savory and one sweet–was the perfect option for a viewing party (even if it was a party of one) and let me pretend I was one of the Southern Charm gang at one of their fancy garden parties (but without any drama or drinks thrown in faces).

Spicy Cilantro Cucumber Sandwich:

  • 1/2 cup fresh cilantro
  • 4 oz can green chiles
  • 1 cup spinach leaves
  • 1 jalapeno
  • 1 tbsp lime juice
  • 4 oz cream cheese
  • 4 oz sharp cheddar cheese, freshly shredded
  • 1/2 cucumber, peeled and sliced thinly

Instructions:

  1. Combine cilantro, spinach, chiles, jalapeno and lime juice in a food processor and pulse until you have a fine puree. Add this mixture to a small bowl with the cream cheese and stir until combined. Refrigerate until ready to use.
  2. Spread the cream cheese mixture onto 3 of the white bread slices and top with cucumber slices. Top with the other 3 slices of bread to form 3 separate sandwiches.
  3. Trim edges and slice into triangles, and they are now ready to serve!

Pimento & Pulled Chicken Tea Sandwich:

  • 4 oz of cream cheese
  • 2 cups cooked chicken breast, shredded
  • 4 oz jar of pimento peppers, drained and rinsed
  • 4 oz cream cheese
  • 1/4 cup greek yogurt
  • 2 tsp hot sauce
  • 1/4 tsp cayenne pepper
  • 6 slices of white bread

Instructions:

  1. Mix together the all ingredients (it does make it a bit easier if the chicken is still warm).
  2. Spread onto 3 slices of the white bread as thick and even as you can manage.
  3. Top with the other 3 slices of white bread to form 3 sandwiches.
  4. Trim edges and slice into triangles. Ready to serve!

Sweet Strawberry Mascarpone Tea Sandwich

  • 3/4 cup of strawberries, trimmed of greens and roughly chopped
  • 2 tbsp sugar
  • 1/4 tsp salt
  • 8 oz mascarpone cheese
  • Loaf of angel food cake or pound cake
  • 3-4 large strawberries, trimmed of greens and sliced longways-thinly

Instructions:

  1. In a small saucepan over medium heat, add the strawberries, sugar and salt and cook for about 5 minutes until the sugar is liquified and the strawberries are mushy
  2. Pass this mixture through a fine sieve to filter out the seeds and allow to cool slightly.
  3. Once cooled, mix together the strawberry puree and the mascarpone cheese until fully incorporated and there are no white specs in the cheese.
  4. Refrigerate for 30 minutes to allow the cheese to cool.
  5. Slice the angel food cake/pound cake into 1/4″ thick slices.
  6. Spread the strawberry mascarpone onto one slice of bread and then top with sliced strawberries. Add another slice of the cake to the top. Trim edges and slice into triangles. Ready to Serve!

Drink Pairing: With these yummy sandwiches, I decided to forego wine this time in favor of a more Charleston representative cocktail: 2 parts firefly sweet tea vodka, 2 parts pink lemonade and 1 part firefly peach tea moonshine. Be warned though, these little numbers are tasty and dangerous. 

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Japanese Style Curry & Chicken Katsu with Satay Spices

This weekend, I found myself home alone which has become a bit more rare in married life. Therefore, Amanda and I got to talking about meals we like to make when no one else is home and we have the whole kitchen and day to ourselves. While I like to use these home alone days to delve into new culinary experiments, I do often love to use this time to treat myself to an old comforting favorite that I could probably eat every night of the week. Of course, for me, this means one of two meals: Curry, or Chicken Satay.

While these two meals are hardly exotic or out of the realm of Amanda’s and my normal cooking, I wanted to combine these two favorites to create the ultimate comfort meal with leftovers enough to entertain me for the rest of the weekend should I decide sip wine and watch rom-coms for the rest of the time alone. This can be as hands off as you’d like once you get past making the roux (which can be done in advance or you can buy this part), or you can go more traditional with the actual frying of the chicken if you’re feeling it. The possibilities are what you’d like to make of it! The results are something I’ll certainly be adding to my comfort food rotation and I hope you like it too.

Satay Spice Blend

  • 2 tbsp brown sugar
  • 1 tbsp salt
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp coriander
  • 2 tsp garlic powder
  • 1/4 tsp cayenne pepper, if desired

Satay Marinated Chicken Katsu Ingredients:

  • 2 tbsp Satay spice blend
  • 1/4 cup fresh cilantro, roughly chopped
  • 1 tbsp low sodium soy sauce
  • 2 tbsp water
  • 1 tbsp Mirin
  • 1 tbsp sesame oil
  • 2 lbs boneless, skinless chicken breasts butterflied and pounded thin
  • 1/3 cup all-purpose flour
  • 2 eggs
  • 2 cups of panko breadcrumbs
  • Salt & pepper
  • 2-3 tbsp butter (if pan frying)

Instructions:

  1. In a small bowl mix together the spice blend, cilantro, water, soy sauce, mirin, and sesame oil until blended.
  2. Place the butterflied and pounded chicken breasts into a large zip-top bag or a shallow dish and pour the marinade over the chicken. Make sure the chicken is fully covered by the marinade and allow to sit in the refrigerator (covered/sealed) for 8-24 hours.
  3. Once the time has passed, prepare 3 shallow dishes (or paper plates for easy cleanup). Add your flour to one, the egg to the second (and scramble it) and the panko with some salt and pepper to taste to the third. Remove the chicken from the marinated and try to shake off any excess liquid.
  4. Dip the chicken first into the flour and shake off the excess, then dip into the egg and then the panko ensuring even coating at each step. Repeat with additional breasts.
  5. The traditional Katsu is fried, but you can either pan fry with 2-3 tbsp of butter over medium heat for about 3-4 minutes on each side or you can bake on a greased wire rack over a baking sheet at 350°F for 30 minutes if you want a lower maintenance approach. Slice and serve with the curry.

Curry Roux:

  • 3 tbsp butter
  • 4 tbsp flour
  • 1 tbsp garam masala
  • 1 tbsp satay spice blend

Instructions: 

  1. Over low heat, heat the flour and butter in a small saucepan,stirring constantly so it does not burn.
  2. Once the butter has melted, continue stirring over heat for 20-30 minutes. The mixture should thicken and take on a light brown color.
  3. Add the garam masala and satay spices and heat for about 30 more seconds until the mixture is thick and there is little liquid left.
  4. Allow to cool and use immediately or refrigerate until needed. It will keep in the fridge in a sealed container for up to a week or you can freeze for up to a year if needed.

Curry Sauce:

  • 1 yellow onion, peeled and cut into thin slices
  • 1 tsp garam masala
  • Remainder of satay spice blend
  • Curry roux from above or store-bought cubes.
  • 4 cups chicken broth
  • 3-4 carrots, peeled and sliced into 1/2″ chunks, soaked in water for at least 30 minutes to remove starch
  • 2 medium russet potatoes, peeled and sliced into 1/2″ chunks
  • 1 tsp of salt
  • 1 tsp vegetable oil
  • Cooked white rice to serve

Instructions: 

  1. Over medium heat in a large saucepan, add the oil, onions and spices to the pan and cook until the onions are semi-translucent and fragrant.
  2. Add the carrots and potatoes to the pan and saute for 2-3 minutes.
  3. Add the broth, roux and salt to the pan and bring to a simmer. Stir to incorporate the roux, and simmer for 20 minutes until the vegetables are soft.
  4. Serve with white rice and the breaded chicken. Enjoy!

Alternate Pressure Cooker instructions: 

  1. If you’re looking to have a maintenance free night, saute the onions, oil and spices in the pressure cooker. Then add all other ingredients and cook on high pressure for 20 minutes. Valve release the pressure and spoon over white rice and add your chicken.

Wine Pairing: Since these flavors are pretty unique and loud by themselves, I’d go with a Pinot Grigio to lighten it up a bit. 

Baby Back Ribs-Three Methods

Amanda and I have been friends for quite a while so it’s not too surprising when we’re in sync. This post was a happy accident since we had been discussing how we were culinarily going to enjoy the big game (as we often do–other people must think I’m so nosy when I ask what they plan to cook that long weekend/holiday/etc but I just want to go on a food journey with everyone!) and we had both independently decided on ribs!

I had recently received an electric pressure cooker over the holidays, which I am quite enjoying and I had heard that ribs were the real masterpiece to come out of one of those appliances. Naturally, this seemed like the perfect excuse to try these out.

Sadly, I also had to say goodbye to my trusty Immersion Circulator after it malfunctioned beyond repair, but I happily replaced it with a different brand and was anxious to try it out! I have so far stayed away from sharing any Sous Vide recipes on this blog, though it is the small appliance I use probably the most in my kitchen (yes, more than my rice cooker). Immersion Circulators are gaining popularity but they’re still very niche and aren’t quite making an appearance in everyone’s homes as say, a slow cooker. Thankfully, since Amanda was also feeling making some ribs in a more accessible way, we decided to utilize and share all three methods! Sadly, there are no pictures of the oven method at the moment because Amanda’s results were so delicious they disappeared before photographing but spoiler alert: you pretty much can’t go wrong here.

Ingredients:

  • One Rack of Baby Back Pork Ribs,
  • Salt & Pepper, and optionally any dry rub blend of your choice.
  • 1 8oz bottle of your favorite Barbeque sauce (having lived in Texas I’m partial to Stubbs, Franklin’s and Salt Lick brands).
  • 3/4 cup of beef broth or water (for the Pressure cooker method only)

Amanda’s Oven Method Instructions: 

  1. Preheat the oven to 375°F.
  2. Season the ribs with salt/pepper/dry rub of choice and place on a baking sheet.
  3. Bake the ribs for one hour or until internal temperature reaches at least 190°F. Brush with sauce and serve.

Electric Pressure Cooker Method Instructions: 

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  1. Season the ribs with salt/pepper and any additional seasonings of your choice if desired. Portion the ribs in to 2-3 rib sections so they will fit in the cooker.
  2. Add about 1/4 cup of your bottle of barbecue sauce along with 3/4 cup of liquid (water or broth) to the bottom of the pressure cooker. Add your rib portions to the pot by stacking them or lining the sides. Don’t worry if everything is not submerged.
  3. Close the lid of your pressure cooker and cook on high pressure for 40 minutes. Allow the pressure to release naturally.
  4. Once the pressure is released, open your pressure cooker and spoon some of the sauce in the bottom over all of the ribs (carefully!).
  5. Preheat your broiler to high. Remove the ribs from the cooker and place them onto a sheet pan.
  6. Brush the ribs with your bottled barbecue sauce and broil for 2 minutes on each side.
  7. Brush with additional sauce if desired and enjoy!

Instructions (Sous Vide Method)–This one takes a while so plan accordingly

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  1. Preheat a water bath with your immersion cooker to 145 degrees (62 C).
  2. Slice the ribs into manageable sections–about 2-3 rib portions.
  3. Season the ribs with salt, pepper.
  4. Place the ribs into sealable, airtight plastic bags (see step 4 on options for bags) that the ribs are not stacked on top of one another, but they can be next to each other. If you need multiple bags for this, go for it. Add about 1-2 tbsp of your favorite barbecue sauce to each bag with ribs inside.
  5. Seal the meat in the bags using one of two methods:
    1. You can use traditional zip top bags (I’d recommend a heavy duty, freezer type bag) and using water displacement. To do this, place the bag into the water bath with a small portion of the top unsealed and sink as the air escapes through the top. Try to get out as much air as you can and seal fully. Secure in the water bath with a clip to prevent floating.
    2. Use a vacuum food sealer system if you happen to have one. If you are fortunate to have a Sous Vide Cooker in your home, I cannot recommend a food sealer enough.Make sure you use the “wet” sealing option if you have it since there is sauce in the bag.
  6. Secure the ribs in the water bath and cook for 18-24 hours.
  7. Once timing is finished, remove from the bags, place on a sheet pan. Brush with additional sauce if desired and broil in the oven for about 2 minutes on each side. This is not completely necessary from a cooking standpoint, but does make for a yummy looking finished product.
  8. Enjoy!

Wine Pairing: Since the perfect complement can really depend on your sauce or rub preferences, you could  go as bold as a Zinfandel, but I think a nice, chilled Rosé would go great with any of your customizations. The lightness and tartness would pair well with those notes in the sauce, and it adds a summery, grill-out type of feel to your evening. Happy sipping!

Grown Up “Spaghetti-O’s”

For this week, Amanda and I were looking to make a dish that could be served in a bowl. She went above and beyond and made an amazing Gumbo, so I wanted to go for a more simple, weeknight vibe. When I think back on an easy, comforting dinner in a bowl from my childhood, that can of Spaghetti-O’s which were only minutes from de-tinning to dinner table came to mind.

Of course, posting an article about opening a can would have made for a very easy Distance Dishes skype date with Amanda but probably not the best writing, so I wanted to adult-up this classic a bit. I’ve recently been on a spinach kick so I thought that might be an easy, delicious way to add some nutrition and color to perhaps make that glass of wine with dinner a little less guilt-inducing. Additionally, this recipe can easily be vegan-ified by using non-dairy milk and omitting the sausages if you prefer.

The beauty of this dish is it can be as simple or as complicated as you like. The recipe calls for some tomato sauce which can be bought or homemade. I made a Basic Tomato Sauce to go in this dish which can be built upon your tastes, or you go for that jar in the store if that’s what makes you happy! Either way, this makes for a nice, simple dinner with some healthy elements so you can treat yourself later.

Ingredients: 

  • 3-4 Italian chicken sausages, casings removed
  • 8 oz of small, cooked pasta
  • 1 cup of the starchy pasta water
  • 2 cups of tomato sauce
  • 1/2 cup milk (non-dairy works)
  • 2 tsp nutritional yeast (optional, could also use a sharp cheese or omit altogether)
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp red pepper flakes
  • Pinch of salt to taste depending on your tomato sauce
  • 2 cups baby spinach

Instructions:

  1. Remove the casings from the chicken sausages if they have them. Slice into 1/2″ thick pieces and sear in a pan until fully cooked/heated.
  2. Meanwhile, cook your pasta in salted water and drain while al dente. Be sure to save 1 cup of the starchy water for the sauce.
  3. In a medium saucepan, heat the tomato sauce over low-medium heat and add the starchy water, milk, nutritional yeast, garlic powder, onion powder, red pepper flakes and a small pinch of salt if needed.
  4. Once fully incorporated and heated through, remove from heat. Stir in the spinach and allow to wilt in the sauce for 1-2 minutes.
  5. Stir in your pasta and sausages and serve. Goes well with some nice, crusty bread as well.

Wine Pairing: Since this can be on the spicy side with the sausages and the pepper flakes, you want a wine that can stand up to those flavors. While this is hardly authentic, you could keep with the Italian theme and go with a Chianti to pair. Usually a Chianti is bold enough to go with a lot of seasoning, and should bring out the flavors nicely.