chop A Culinary Playground

Oaxacan Rice

This rice is a perfect complement for any Mexican dish

 

Oaxacan Rice

¼         Cup Achiote Oil (see recipe below)

1          Onion, chopped

¼         Cup green onion chopped

½         Cup cilantro, chopped

1          Tomato, chopped

3          Yukon Gold potatoes, chopped

2          Teaspoons Cumin

            Salt and Pepper

2          Cups long grain rice

2          Cups Vegetable Broth

Heat oil in sauce pan, add onion and cook until translucent, add the rest of the ingredients except the broth, cook for two minutes, add the broth and bring to a boil.  When the rice comes to a boil turn down to a simmer, cover and cook for 20 minutes.

Achiote Oil

¼         Cup vegetable oil

1          Tablespoon achiote seeds

Heat in a sauce pan for about five minutes.  Strain the seeds from the oil.

Chilaquiles - Mexican Breakfast

 Chilaquiles

 

This is a traditional Mexican breakfast dish that we serve on the set of Lost.  My husband got the recipe from one of our cooks Beto.  It is also supposed to be a hangover cure, so maybe it can be made on May 6.

 

 

 

1          Tablespoon Olive Oil

 

6          Tostada shelled crushed in to large chunks

 

¼         Cup Pico de Gallo (recipe below)

 

6          Eggs. Whipped

 

¼         Cup chopped green onion

 

½         Cup Shredded cheddar cheese

 

1          Can Mexican Tomato sauce or see recipe for sauce below

 

 

In a frying add oil, toast the tostada pieces, add the Pico de Gallo, cook for one minute, add the green onions, eggs cook until eggs get firm, top with cheese, cook until cheese is melted.  Top with the tomato sauce.  Garnish with avocado.

 

 

Pico de Gallo

½         White onion, diced

1          Tomato, diced

¼         Cup Cilantro chopped

1          teaspoon lime juice

1          Teaspoon ground cumin

            Salt and Pepper

1          Clove garlic, minced

 

Mexican Tomato Sauce

4          Tomatoes cut into chunks

1          Onion cut into chunks

1          Bell pepper, cut into chunks

2          Jalapeño, chunked

2          stalks celery

1          Tablespoon cumin

            Salt and Pepper

2          Cups water

¼         Cup chopped cilantro

½         Cup chopped green onion

 

Combine all ingredients except the cilantro and green onion in a sauce pan, bring to a boil and cook until the veggies are tender.  Place in a food processor and blend, until smooth.  Stir in cilantro and green onion an

Pineapple Margaritas

Sandy at Sandy’s Design Blog, suggested that I experiment with margaritas for Cinco de Mayo.  I decided to make a Pineapple Margarita, and it turned out great.  I love how the blended pineapple made a smooth froth on top.

Pineapple Margarita

Makes 2

1          Cup fresh pineapple chunks, I suggest Maui Gold pineapples 

            because of their sweetness

1          Cup ice

¼         Cup Mango Juice

½         Lime, juiced

2          jiggers Tequila Blanco

Place all ingredients in a blender, whirl up, pour in a glass and enjoy.

I did not salt my glass put I am sure it would be great with salt.  Many people in  Hawaii actually eat their pineapple with salt!

Gravlox

 

Gravlox seems a little intimidating but is a fairly easy way to prepare salmon with impressive results.

For 2 sides is salmon

2              Fillet sides of Salmon

1              cups fresh dill, chopped

1              cups sugar

1              cups kosher salt

4              tablespoons vodka

1              very clean glass of ceramic container

                Heavy weight such as a brick wrapped in plastic wrap, or

                a heavy can

Coat the fish fillets with dill.  Mix the sugar and salt together and pat all over salmon.   Make sure that the salmon is coated with salt and sugar mixture. Place in container, sprinkle with vodka, cover with plastic wrap.  Place weight on top.  Refrigerate for at least 3 days.  After three days liquid should have released.  The salmon’s texture will have changed and become firm.  Pat all excess liquid off and slice on against the grain.  Serve with flat bread or bagels.

  

Easter

 

Here are some pictures of Easter Brunch; I will additional post with recipes

Menu

Chilled Watercress Soup

Dilled Gravlox

Mao Farm Radishes with Herb Butter

Mao Romaine and Tangerine Salad with Feta Cheese

Frittata with Garden Fresh Collards, Kale and Hamakua Mushrooms

Organic Big Island Strawberries served with Whipped Cream

Whole Wheat Waffles

Bacon

 

 

  

Beet and Potato Salad and Curried Beet Soup

Here are two great beet recipes that would be wonderful for Easter.  They are fresh and colorful and  give a sense that spring is here ….. Finally!

 

Beet and Potato Salad

A few weeks ago I did an Ethiopian Beet and Potato Salad for Foodalogues Culinary Tour Around the World.  I really wasn’t pleased with the results. It was kind of boring and one dimensional.  This salad is packed with flavor, especially from the dill which is fresh from my garden.  This would be a great accompaniment to Gravlox.

3              Medium beets cut in to 2 inch pieces

2              Yukon Gold potatoes cut into 2 inch pieces

2              Hard boiled eggs, quartered

¼             Red Onion, sliced thinly

½             Dill, chopped (fresh)

½             Mayonnaise (this could easily be substituted with plain,

                Greek yogurt)

                Salt and Pepper

Cook beets and potatoes in separate pans of boiling salted water until fork tender.  Cool down under cold running water, Combine with eggs, onion, dill, mayo and salt and pepper.  Chill before serving.

  

Curried Beet Soup

3              Medium Beets (I used yellow but red would work fine also)

½             Can Coconut Milk (I highly recommend the Whole Foods

                brand, it is unbelievably creamy and taste excellent)

1              Cup Water

1              Teaspoon Madras Curry Powder

½             Teaspoon Cayenne Pepper

                Salt and Pepper

                Sriracha Sauce for Garnish

 

Cook beets in salted water until a little past fork tender. Drain and cool.  Add to food processor and add, coconut milk, water, curry, cayenne and salt and pepper.  Puree until smooth.  Pour into serving bowl and garnish with a Sriracha drizzle.

 

Mahi Mahi with Irish Whisky Sauce and Colcannon

Here is a meatless alternative for St. Patrick’s Day.

Mahi Mahi with Irish Whisky Sauce and Colcannon

3              Tablespoons Butter

1              Tablespoon Olive Oil

4              Mahi Mahi Filets

4              Tablespoons Butter

1              Stalk Celery, sliced

½             Onion, sliced thinly

1              Cup Napa Cabbage, thinly sliced

½             Cup Mushrooms, sliced

½             Cup Irish Whisky

                Salt and Pepper

Melt butter and oil together. Sear Mahi Mahi until it has a nice color.  Remove from pan, add more butter, and melt.  Add onion and celery, cook until translucent.  Add cabbage and mushrooms.  Cook for 2 minutes.  Deglaze with whiskey. Add Mahi Mahi on top of vegetables, cook for three more minute or until cooked through.  Serve with Colcannon

Colcannon

3              Potatoes, large cubes

2              Cups of a mixture of cabbage,

                kale and collards

1              Leek, sliced white part only

1 ½         Cups Milk

2              Tablespoons Butter

                Salt and Pepper

Boil potatoes until fork tender. Boil Cabbage mixture until tender.  Simmer leeks in milk for five minutes.  Combine all ingredients and mash together.