chop A Culinary Playground

A Peek at a Catering

We catered this weekend for a good client of ours.  It was a benefit for the Boy Scouts.  So my husband decide to go with a cooking over a fire theme and do some smoking.  I don’t really think it was the Boy Scouts that inspire him more that he will find any excuse to play around with smoking.

Here is just a peek of the menu

Smoked Salmon with Tomato Salsa

 

Pork Loin, to be topped with Caramelized Onions

 

Mahi Mahi Ceviche

 

Calamari Salad with Smoked Bell Peppers

 

Roasted Fingerling Potatoes with Foies Gras

 

Roasted Garlic  Hummus

Setting up the buffet

 

Some of the client’s car collection

 

Indian Tacos

A few days ago I was thinking of what to do with some leftover Tandoori Steak that I had. I decided that I would make tacos. Funny thing that same afternoon the  Internet Food Associaton was musing about Indian Tacos. So here are my Indian Inspired Tacos.

 

 

 

Tandoori Steak

Corn Tortillas, they can be made either soft or hard. I did hard because we don't have any good fresh tortillas here

Cucumber, julienne

Tomatoes, diced

Cilantro

Mint

Greek style plain yogurt

Assemble as you would a regular taco. These were really delicious.

Foodalogue Stop: India

Foodalogue's culinary tour takes us to India this week.  When I started the tour I thought "oh this is going to be easy, I love to cook different cuisines"  Well, like any long trip  I am tired.  Yesterday I didn't want to leave the house to get the ingredients I needed to make a beautiful curry.  So I decided to use what I had in the house to make an Indian inspired dinner.  My husband came home late so it evolved more when he put everything in a bowl and ate it.  It was very tasty.  I am not claiming this is traditioal Indian food.  I just used the flavors.

Tandoori Flap Steak Bowls with Cranberry Rice and Curried Peas

Tandoori Flap Steak

2    # Flap Steak, you could use flank
2    5.8 ounce honey, Greek yogurt
2    t turmeric
1    t cumin
1    t coriander
1    t cardamon
1    t curry powder
      Salt

Make a marinade with the yogurt and spices, cover the meat with the marinade.  Marinade for at least two hours up to 24
BBQ until medium rare, slice  against the grain.

Cranberry Basmati Rice

2    Cups Bastamti Rice
3    Cups Water
1/2 Cup Dried Cranberries

Combine, bring to a boil, lover heat and cook for 20 minutes.

Curried Peas

1       Tablespoon Grape seed oil
1/4    Cup Onion, chopped
1/2    t Coriander
1/2    t Cumin
1/2    t cardamon
2       cups frozen peas
1       Cup chopped tomatoes
1/2    cup quartered mushrooms

Saute onions and spices in oil. Add peas, tomatoes and mushrooms. Cook for 10 minute.
Divide rice in individual serving bowls, top with peas,  and slices of the meat.  Garnish with chopped almonds.

Evil Jungle Prince

My son wanted Thai so I made some Evil Jungle Prince

Evil Jungle Prince

2            # Organic Boneless Chicken Thighs, I left them whole, but         you can slice them in to strips if you prefer
1            Red Bell Pepper,julienned (I used bell pepper because of               the kids, you can use chili if you like
1/4         Onion, sliced
1            Cup Mushrooms, quartered
4            Fingerling Potatoes, sliced
1            Carrot, sliced
1            Stalk Lemongrass cut into 2 inch pieces
3            Kafir Lime leaves
1            Can Coconut Milk
1            Can Water
1            Splash fish sauce
              Salt and Pepper

Brown the Chicken,  and all the vegetables, sweat for two minutes. Add lemongrass, kafir, coconut milk, water and fish sauce. Salt and Pepper. simmer for 20 minutes.  Enjoy with rice, chopped peanuts, cilantro and sambal.

Note:  I really liked Whole Food's 360 brand of Coconut Milk, it had a wonderful thick creme on top.