A Little Time, A Little Prep, A Little Oven and a Little Grill!

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Make A Little Time, A Little Prep, A Little Oven and a Little Grill!

Smoked baby back ribs have plenty of down-home flavor, but they require special equipment and take a while to cook on the grill; this oven-to-grill method can be done in stages, so there’s no need to baby-sit the ribs. First, coat them all over with a sweetly spiced rub, then roast them in the oven while you make a simple barbecue sauce. When you’re ready to serve, throw the ribs on the grill, brush with the sauce, and let the heat turn the sauce into a sticky glaze.  You can make the ribs through step 7 up to 2 days in advance. After roasting, transfer them to a large, shallow container, set aside to cool for about an hour, then cover and refrigerate. When you’re ready to grill, remove the ribs from the refrigerator and let them come to room temperature before grilling, about 1 hour.

Easy BBQ Baby Back Ribs

Ingredients

For the Ribs
3 tablespoons kosher salt
2 tablespoons chili powder
2 tablespoons packed dark brown sugar
2 tablespoons paprika
1 tablespoon garlic powder
2 teaspoons ground mustard
1 teaspoon freshly ground black pepper
2 full racks baby back pork ribs (about 5 to 6 pounds)

For the Barbecue Sauce
1 1/2 cups ketchup
1/2 cup water
1/3 cup packed dark brown sugar
1/4 cup light or dark molasses (not blackstrap)
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons paprika

Special Equipment 

You’ll need a pastry brush or barbecue basting brush for this recipe.

Directions

For the Ribs

Place all of the ingredients except the ribs in a medium bowl and stir to combine; set aside.

Cut 4 (24-by-12-inch) pieces of aluminum foil; set aside.

Pat the ribs dry with paper towels. Remove the thin membrane attached to the underside of the ribs by doing the following: Flip the ribs over so they’re bone-side up. Starting at the end of 1 rack, slide the tip of a paring knife between the membrane and the bone, then lift and cut through the membrane. Grasping the membrane with a paper towel, pull it toward the other end of the rack and completely remove it. Repeat with the second rack.

Cut 1 rack in half crosswise and place the 2 pieces side by side on a sheet of foil. Repeat with the second rack and a second piece of foil.

Evenly coat both sides of the ribs with the spice rub. Pull the foil up and over each set of ribs to create 2 completely enclosed packets. Place the packets side by side on a rimmed baking sheet. Cover the baking sheet tightly with the remaining 2 pieces of foil. (At this point, you can roast the ribs immediately, but for the best flavor and texture, refrigerate them for up to 24 hours.)

Heat the oven to 325°F and arrange a rack in the middle. (If you rubbed the ribs in advance, remove them from the refrigerator and set aside at room temperature while the oven is heating, at least 20 minutes.)

Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.

For the Barbecue Sauce

Place all of the ingredients in a medium saucepan and bring to a simmer over medium heat, whisking occasionally. Reduce the heat to low and continue to simmer, whisking occasionally, until the flavors have melded and the sauce has reduced to about 2 cups, about 30 to 40 minutes. Remove from the heat and set aside until ready to grill.

To Grill the Ribs

Heat a gas or charcoal grill to medium (350°F to 450°F).

Remove the ribs from the foil, place them meaty-side up on the grill, and brush them with some of the sauce. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook another 5 minutes. Continue to cook, flipping and brushing every 5 minutes, until the sauce has thickened and the ribs are heated through and have grill marks, for a total grilling time of 20 minutes.

Transfer the ribs to a cutting board and cut the racks between the bones. Transfer the remaining barbecue sauce to a serving bowl and serve with the ribs.

Love these with the typical, but delicious summer barbecue fare, baked beans, coleslaw, potato salad, macaroni salad and of course the requisite ambrosia salad!  Go to the search bar on the top of Creative Elegance Catering Blogspot and type in each and every side dish mentioned to find the complete recipes!

Find a Recipe on Creative Elegance Catering Blogspot!

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Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing – The Other Popcorn

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Make Crispy Fresh Corn Fritters with Crab and Chipotle Lime Dressing – The Other Popcorn

Everyone loves fresh, sweet corn, but there comes a time every summer when you get tired of gnawing it off the cob, which is exactly when these crispy fritters should be made. Sure, you may get splattered with a little hot oil, but I promise, it will be worth it.

Freshly shucked corn is the star of the show here, and we’re going to pack a seemingly impossible amount into our batter. Beyond the amazing taste and texture, I think you’ll be shocked by how a batter this thin, light, and crispy, can hold together so many kernels.

If you don’t know how to remove those kernels from the cob, we welcome you to check out this video to see that very technique. Other than getting your hands on some perfect summer corn, the only other thing you’ll have to decide is how to serve this.

Crab is very nice, but so is grilled shrimp, or even a ceviche, which is how they serve it at the restaurant that inspired this fritter. Regardless of how you top them, or whether you top them, I really do hope you give this great fresh corn recipe a try soon. Enjoy!

Makes about 6 Crispy Corn Fritters:

2 ears white corn (about 1 1/2 cups of kernels)

1 large egg white

1/4 cup ice water

1/4 cup self-rising flour (or 1/4 cup all-purpose flour with 1/4 tsp baking powder and 1/8 tsp fine salt added)

1/4 cup cornstarch

1/2 teaspoon kosher salt

* If need be, add a little more water, or cornstarch/flour, to adjust the batter consistency to what you see in the video.

- Shallow fry at 350°F for about two minutes per side

-- Use a seasoned cast iron skillet, as this will stick in a regular stainless steel pan
For the sauce:
1/2 cup mayo
2 teaspoons chipotle
juice of one lime 

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SHHHHH! I Won't Tell if You Don't......Elegant But Sooo Easy!

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Make SHHHHH! I Won't Tell if You Don't......Elegant But Sooo Easy!

This is a perfect hors d' oeuvre, appetizer, lunch, brunch or dinner item and to top it off it is totally delicious and snap to make....did I mention it's also a stunner! ( you know, like gorgeous, breath taking, phenomenal, having that "wow" factor!)

Smoked Salmon Tart

Ingredients

2 cups all-purpose flour

1/2 teaspoon baking powder

Kosher salt

1 stick unsalted butter, cold and cut in half-inch chunks

2 egg yolks, beaten with enough ice water to make 1/2 cup

1 cup crème fraîche **

3 tablespoons freshly grated horseradish, or more to taste

1 teaspoon Dijon mustard

Zest of 1 lemon

Coarsely ground black pepper

1 small sweet onion, very thinly sliced

1 teaspoon olive oil

4 ozs. sliced smoked salmon (Store bought or make your own ahead of time)

http://creativeelegancecatering.blogspot.com/2017/03/make-your-own-lox.html 

2 ounces trout roe or wild salmon caviar (optional, but not really lol)

1 tablespoon snipped fresh chives

1 teaspoon roughly chopped  fresh tarragon, or torn leaves

*The Differences Between Sour Cream & Crème Fraîche. 

Sour cream has a fat content of about 20% and may include ingredients like gelatin, rennin, and vegetable enzymes to stabilize it and make it thicker.  Crème fraîche has a fat content of about 30% and does not contain any added thickeners. Crème fraîche is thicker, has a richer flavor, and is less tangy than sour cream.)

Directions

Make the Pastry

Put flour, baking powder and 1/2 teaspoon salt in the bowl of a food processor. Pulse briefly, then add butter all at once and pulse until mixture resembles wet sand. Add egg and continue just until dough comes together. (Alternatively, cut butter into dry ingredients in a mixing bowl and mix by hand.) Knead dough lightly on counter-top, then divide into four pieces and form each into a ball. Wrap with plastic film and flatten to 1-inch-thick disks. Refrigerate for at least 1 hour.

OR

Use prepared pie crust (i.e. Pillsbury). Remove from the box and let the dough come to room temperature, 20 minutes. Remove from plastic wrap, unroll, place on cookie sheet, primp edges, prick with fork and continue as directed below. **

Make the Horseradish Cream 

Mix together crème fraîche, horseradish, mustard and lemon zest. Season generously with salt and pepper, then keep cool. (If cream firms upon standing, beat with a fork.)

**Heat oven to 400 degrees. Put onion in a small bowl and season with salt and pepper. Add olive oil and mix to coat. Roll out each piece of dough to an 8-inch-diameter circle. Place the pastry disks on parchment-lined baking sheets. Sprinkle onion slices over each round.

Bake tart rounds for 6 to 7 minutes, until pastry is lightly browned and puffed, and onions are starting to brown. (Turn pans halfway through for even browning.) Let cool for a minute or two.

Put pastry on a cutting board. Cut into 6 or 8 wedges. Spoon some horseradish cream onto each wedge. Tear salmon slices into wide ribbons and lay them over the cream. (Use 1 ounce salmon per tart to start adding more if needed). Top each wedge with a tiny spoonful of roe, if using, and sprinkle with chives and tarragon. Serve directly from the board.

Another delicious rendition of this tart is to mix 8 ozs. of softened cream cheese with 8 ozs. of room temperature feta with a sprinkle of dill until incorporated.

Spread the cheese mixture over the cooled tart shell as prepared above and layer thinly sliced cucumbers, in a fish scale pattern )))) and again sprinkle with a little dill and red pepper flakes for a little "kick"   Delish!

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Just When You Think You Have Done it All!

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Make Just When You Think You Have Done it All!

Lamb....Perfect anytime of the year really! Spring Lamb on a spit, Grilling Chops in the Summer, Fall and Winter roasts and stews....but how about stuffing them? Eureka! The following recipe is quite easy to prepare and imparts such flavor to the Lamb, enhancing all its natural essences creating a mouthwatering dish!
Ask your butcher to butterfly the bone-in lamb loin, (you can replace the lamb rack with veal rack or beef rack if you like). The pistachio nut crust for the lamb rack creates a gorgeous coating for presentation letting your guests know that the coating was created with pistachios. You can experiment with any kind of nuts you prefer, but try the pistachios first!

Pistachio Crusted Lamb Chop/Rack with Feta Cheese & Spinach Stuffing

 

 

 

Ingredients 

 

 

Lamb Rack

1/2 frenched lamb rack (4 ribs lamb rack, cut typical rack in half)
1 tbsp melted butter
1 tbsp olive oil

Sea salt & coarse black pepper to taste

Lamb Rack Marinade
1/4 tsp dried rosemarry
1/4 tsp thyme
1 cardamon husk, finely chopped
1/4 tsp dried green peppercorn
Seasalt to taste
1 tbsp olive oil

Lamb Stuffing Recipe
4 ounces spinach, blanched, drained, finely chopped, drained.
1 ounce feta cheese, crumbled

 

Lamb Crust

3 ounces of pistachios, coarsly chopped
2 ounces rough panko bread crumb

 

Coating to hold the Crust onto the Lamb
Salt and pepper to taste
1 tbsp all purpose flour 

1 egg yolk, mixed well

Olive oil spray

Directions

Trim off the thick layer surround the frenched lamb rack, Carefully exposing the lamb loin. (Have your butcher do this for you if you like.)*

Rub the marinade into the lamb and refrigerate for about 2 hours.

Preheat oven to 400 degrees

Pat the lamb rack dry and carefully buterfly the lamb tenderloin.*

Fill the butterflied lamb loin with the spinach and feta cheese mixture.

Gently fold the lamb tenderloin over making sure the stuffing is sealed within the tenderloin.

Tie the stuffed lamb rack with butcher twine.
Meanwhile, heat up the olive oil and butter until sizzling hot.

Sear the lamb rack all over to seal in the juices and set the lamb stuffing.
Discard the butcher twine and pat dry.

Rub the liquid coating mixture over the seared lamb rack (not the exposed bone).

Dip the lamb rack into the pistachio mixture

Evenly spray the pistachio crusted layer with good quality olive oil and then put a carrot between the lamb rack bones to prevent them from curling outward.

Place the lamb in the oven and roast for about 10 minutes, depending on the size of your rack of lamb. 145 degrees for medium rare and 160 degrees for medium. (Remember that after you remove your roast from the oven, the temperature will climb up to 5 more degrees.)
Slice between the exposed bones creating beautifully even portions.

Try serving your lamb with this delicious sauce!


Roasted Pepper Sauce Recipe

Ingredients
1 yellow bell pepper, cut in half, discard the seeds
1/2 onion
2 cloves garlic
1 tbsp oil
1/2 tsp dried thyme
2 tbsp white wine
 

Directions

 

Pre-heat your oven to 400 degrees.

Place the pepper, garlic and the onion in a roasting pan, season with salt and pepper and drizzle with olive oil.

Roast until the vegetables are very soft. Remove the onion and garlic and broil the peppers until skin is perfectly blackened. KEEP AN EYE OUT, DON'T WALK AWAY!

Let the peppers cool then peel the skins away.

 

Put the bell pepper, onion, garlic, thyme and white wine in the food processor.

Process the mixture into a smooth sauce,  adding more white wine if the sauce is too thick.

 

Keep warm until serving and then taking a large spoonful, create a beautiful splash or swirl on the plate placing the lamb chops on top artfully!  

Hint:  Serve the remaining sauce in a sauce boat with a ladle for your guests who will want more!

* Talk to your butcher about what you are making and I am sure he will be very happy to prepare your rack of lamb exactly as needed and described above!Share this recipe from Just When You Think You Have Done it All! with your friends and groups

Bomba Calabrese – This Pepper Spread is the Bomb, Literally

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Make Bomba Calabrese – This Pepper Spread is the Bomb, Literally

This amazing Calabrian pepper spread is as delicious, as it is unknown. It doesn’t even have a Wikipedia page. Hey, even I have a Wikipedia page. But, despite the fact there’s not a lot of information available, I believe I got relatively close, and really love how this comes out.

As I said in the video, I like this best served simply on sliced bread, but beyond that, this is one of the most versatile condiments I know. You can toss it with pasta; add it to a sandwich; fill an omelet; top a pizza; use it like a salsa on grilled fish; spice up a potato salad; as well as create the world’s best deviled eggs. Actually, I’ve never made deviled eggs with it, but I know it’d be the best.

I was intentionally vague with the cooking times and temperatures. Basically, once the onion, eggplant, and mushroom mixture is sautéed, you add your peppers, and simply cook until everything is soft and tender, no matter how long it takes. You’ll probably stay between medium and medium high heat, but be prepared to adjust as need be. This is not something we want browning in the pan, before everything is cooked.

Another key is waiting for this to cool down completely, before you finalize the seasonings. We always want to adjust a recipe at the same temperature it’s going to be served at, since that just makes sense. Another thing that makes sense, and a lot of sense, is you giving this bomba Calabrese a try soon. Enjoy!

Ingredients to make about 4 cups Bomba Calabrese:

3/4 cup olive oil, divided

1/2 yellow onion

1 small eggplant

4-5 large button mushrooms

2 pounds hot cherry peppers (or about 1 pound after trimming)

1 pound sweet red bell peppers (or about 12 ounces after trimming)

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon crushed fennel seeds

1 teaspoon dried oregano

1/4 cup white wine vinegar, or to taste

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Chilled Avocado-Cumber Soup...The Perfect Delicious Warm Weather Dinner!

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Make Chilled Avocado-Cumber Soup...The Perfect Delicious Warm Weather Dinner!

Do yourself a favor! Make something that you can enjoy today and then again in the next day or two making your work week that much easier and more enjoyable! How about a Chilled Soup! The smooth texture of avocado in this recipe gives the chilled soup a thick consistency making heavy or sour cream unnecessary. When you serve it in the next day or two, if it is too thick for your liking, you certainly can add that heavy cream, but do it sparingly....I mean how much "rich" is too much? Have fun by topping the soup with some fun garnishes. Shrimp or Lobster meat, shaved radishes and diced cucumber, lightly seasoned croutons and don't forget diced or sliced avocado!

Chilled Avocado-Cucumber Soup

Ingredients

Serves 4

1 English cucumber, peeled and diced (1/4 cup reserved for garnish)

1 avocado, pitted, peeled, and diced (1/4 cup reserved for garnish)

1/2 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish

1 scallion, white and pale-green parts only, coarsely chopped (about 2 tablespoons)

1 jalapeno, seeded and coarsely chopped

1 cup nonfat plain yogurt

1 cup cold water

1 1/2 teaspoons coarse salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon ground cumin (optional)

Directions

Puree ingredients in a blender.  Pour into a large bowl and cover with plastic wrap. Chill for at least one to four hours. Check for consistency (thickness) and adjust if desired.  Divide soup into four bowls and garnish with reserved cucumber, avocado and cilantro sprigs or your choice of garnishes.

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Oats, Cardamom and Strawberries Tartelettes

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Make Oats, Cardamom and Strawberries Tartelettes

o pequeno-almoço é sem sombra para dúvidas a minha refeição favorita. se me seguem no instagram (que deveriam!!!) por agora já sabem que 90% das minhas fotografias são sobre pequeno-almoço. quem diria que aquele rapaz que apenas bebia um iogurte líquido pela manhã um dia seria louuuuco por receitas de pequeno-almoço. ultimamente flocos de aveia têm sido a minha obsessão - literalmente qualquer receita que envolva flocos de aveia, desde porridge, a 'overnight oats' a bolachas de aveia. porque isso quando descobri esta receita no blogue de uma blogger sabia que teria de experimentar. embora ela tivesse feito para o pequeno-almoço, eu não. esta foi a minha sobremesa de domingo saudável (dentro dos possíveis!). fresca, primaveril e que se quer sempre mais sobremesa. mas sintam-se à vontade para experimentar para o pequeno-almoço porque sem dúvida que é um tipo de pequeno-almoço que eu gostaria de ter num sábado de manhã (na cama!)!

breakfast is by far my favourite meal. if you follow me on instagram (which you should!!) by now you know that 90% of my photos are all about breakfast. who knew that that one kid that only had a yoghurt in the morning would be craaaazy about breakfast recipes. lately oats - literally anything involving oats, from porridge to overnight oats to oat cookies has been my obsession. so when I found this recipe on a fellow blogger's blog I knew that I had to try it! so I did. although she did make it for breakfast, I did not. that was my healthy(-ish) sunday dessert. fresh, springy and moreish dessert. but be my guest and try it for breakfast cause sure it does look like the kind of breakfast I would love on a saturday morning (in bed!)!

Tartelettes de Aveia, Cardamomo e Morango

faz 4

Uma receita partilhada pela Inês do blogue Ananás e Hortelã e que já vem do livro "Superalimentos" da Mafalda Rodrigues de Almeida. Uma receita da receita mas que na sua base tem ingredientes simples e que é fácil de adaptar ao gosto de cada um!

ingredientes para a massa:

100 g de flocos de aveia finos

30 gr de nozes

1 c. chá de sementes de sésamo

1 c. chá de coco ralado

1 c. chá de cardamomo em pó (10 vagens)

1 c. chá de óleo de coco derretido

1 c. chá de mel

ingredientes (recheio de morangos e iogurte):

400 ml de iogurte grego natural
200 g morangos

1 c. chá sementes de sésamo pretas

1 c. chá pétalas de rosas secas

Começar por pré-aquecer o forno a 180 º C. 

Num processador de cozinhar adicionar a aveia, as nozes, as sementes, coco ralado e o cardamomo e triturar até obter uma farinha relativamente granulada. Juntar o mel e o óleo de coco derretido e triturar até ligar. 

Então dividir a mistura por a 4 formas de tartelettes untadas e forrar com a mistura de aveia, pressionando bem nos cantos e laterais. Levar ao forno a 180ºC durante uns 10 minutos ou até começarem a dourar nas pontas (fica uma base assim para o solta!) 

Deixar arrefecer e depois rechear com iogurte grego natural e servir com morangos, sementes de sésamo e as pétalas de rosas secas.

Enjoy!

Oats, Cardamom and Strawberries Tartelettes

makes 4

A recipe shared by Inês from the blog Ananás e Hortelã - only in Portuguese but follow her on Instagram you will love it! - that is from the book "Superalimentos" by Mafalda Rodrigues de Almeida. A recipe of a recipe that has on it's core some simple ingredients that makes it easily adaptable to anyone's taste!

ingredients for the dough:

100 g oats

30 g walnuts

1 tsp. sesame seeds

1 tsp. dried coconut

1 tsp. cardamom powder (10 pods)

1 tsp. coconut oil, melted

1 tsp. honey

ingredients for the strawberry and yoghurt filling:

400 ml natural greek yoghurt

200 g strawberries

1 tsp. black sesame seeds

1 tsp. dried rose petals

Start to preheat the oven to 180º C.

In a food processor add the oats, walnuts, sesame seeds, dried coconut and cardamom and grind until relatively granulated. Add the melted coconut oil and honey and grind again until a consistent dough takes shape.

Divide the mixture between 4 equal (and previously greased) forms pressing gently into the base and sides. Bake in the oven at 180 º C for about 10 minutes until the sides start to brown (careful it´s a very loose dough!).

Allow it to cool down before filling with greek yoghurt, sliced strawberries, black sesame seeds and dried rose petals.

Enjoy!

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Fresh Strawberry Tart – Now with 100% Less Tart Pan

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Make Fresh Strawberry Tart – Now with 100% Less Tart Pan

There shouldn’t be a lot of stress involved in making this free-form strawberry tart, since once it’s topped with fresh berries, and thickly glazed, it will look like something from a Paris pastry shop. And, I did say, “look like,” not “taste like,” but that’s not our fault. They have better cream cheese.

If you have a tart pan, go ahead and use it, but going free-form is always kind of fun, and even though we’re going to handle the dough a bit more, that’s not a problem with our almost foolproof buttercrust pastry. Just be sure to build up enough around the outside before you crimp, so that your tart is deep enough to hold the filling.

I joked about this being so beautiful that nobody will care what it tastes like, but of course, that’s ridiculous. Do not attempt this unless you can find some perfectly ripe, sweet strawberries. And when you do, I really hope you give this a try soon. Enjoy!

Ingredients for 6 portions:

1/2 of our buttercrust pastry dough recipe

1 pound fresh strawberries

For the sweet cheese mixture:

8 ounces cream cheese or *fromage blanc

2 tablespoons crème fraiche

2 tablespoons white sugar

1 large egg yolk

1/4 teaspoon salt

1/4 teaspoon vanilla extract

1/2 teaspoon lemon zest, or to taste

For the glaze:

1/4 cup apricot jam (the clearer, the better), plus 2 teaspoons water, heated until brushable. Let cool a bit before applying.

*Note: my cream cheese was suspiciously thin, so your mixture will probably be thicker, and a little easier to work with.

- Bake tart shell at 375 F. for 20-25 minutes, until golden-brown, fill with cheese mixture, and finish baking for another 20 minutes, or until the pastry is browned, and the filling is set.

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Spring Black Beans Nachos

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Make Spring Black Beans Nachos

O petisco perfeito para gatherings. É tão surpreendentemente primaveril. Como não gostar de nachos. O tipo de petisco perfeito que me faz querer desistir de qualquer dieta em 2 segundos. Juro! Por isso fiz esta versão mais saudável (espero eu!) para poder comer quanto me apetecer. E mais, é que tenho andado viciado em feijão preto por isso não é surpresa nenhuma. Ah e por fim, nachos com feijão preto e guacamole será o meu petisco este sábado a ver Portugal ganhar o festival da Eurovisão da Canção.

The perfect gathering snack. It's so surprisingly springy. Gotta love some nachos. The kinda of food that makes me wanna quit my diet in 2 seconds. I swear! So I made this healthier version (at least I hope so!) so I can eat just as much as I want. Also, I have been addicted to black beans so not surprise here. I must say nachos with black beans and guacamole will be my snack this Saturday when watching Portugal winning the Eurovision Song Contest.

Nachos de Primavera de Feijão Preto e Guacamole

para 3-4

ingredientes (mistura feijão preto):

150 de feijão preto seco (300 g cozido)

2 dentes de alho, ralado

2 c. sopa de azeite

3 c. sopa de puré de tomate

1 c. chá de sal

pimenta preta moída na hora

O primeiro passo é preparar o feijão preto. Deixar em água cerca de 12 horas. Depois levar a cozer em água abundante e com uma pitada de sal. Deixar levantar fervura e depois deixar a cozer em lume brando por cerca de 1 hora. A minha estimativa deu 150 g feijão frade cru, iguala 300 g de feijão preto cozido. Reservar e deixar arrefecer completamente.

O segundo passo é preparar a mistura de feijão preto e alho. Para isso colocar o alho numa panela com o azeite. Alourar suavemente por cerca de um minuto até que comece a borbulhar. Adicionar os restantes ingredientes - feijão preto cozido, puré de tomate, sal e pimenta preta e cozinhar sobre lume médio durante 10 minutos, misturando frequentemente.

Retirar do lume e reservar

ingredientes (nachos):

200 g chips de tortilla simples

mistura de feijão preto

100 g queijo cheddar, ralado

guacamole (receita aqui!)

3 rabanetes, finamente cortados

75 g cebolinha

100 g tomates cereja

coentros frescos

Pré-aquecer o forno para 180º C.

Colocar as chips the tortilla numa travessa de forno. Espalhar por cima a mistura de feijão preto uniformemente e depois o queijo cheddar ralado por cima.

Levar ao forno pré-aquecido por 5 a 10 minutos até o queijo derreter.

Remover do forno e espalhar o guacamole por cima, guarnecer com tomates cereja, cebolinha, rabanetes, coentros frescos e servir.

Enjoy!

Spring Black Bean and Guacamole Nachos

serves 3-4

ingredients (black beans):

150 g dried black beans (300 g cooked)

2 garlic cloves, grated

2 tbsp. of olive oil

3 tbsp. tomato purée

1 tsp. sea salt

freshly grounded pepper

The first step is to prepare the black beans. Leave in water for about 12 hours. Then cook in a saucepan with plentiful of water and pinch of salt. Let it boil and then simmering in low heat for about 1 hour. My tip is, 150 g of uncooked black eyed peas, equals 300 g of cooked black beans. Allow it to cool down and set aside.

The second step is to make the garlicky black bean mixture. Place the garlic in a saucepan with the olive oil. Gently heat for a minute or so until it starts bubbling. Add the remaining ingredients - cooked black beans, tomato purée, salt and pepper and cook over medium heat for about 10 minutes, stiring frequently. Set aside and reserve.

ingredients (nachos):

200 g plain tortilla chips

black bean mixture

100 g cheddar cheese, grated

guacamole (recipe here!)

3 radishes, finely sliced

75 gr spring onions

100 g cherry tomatoes

fresh coriander leaves

Preheat the oven to 180˚C. 

Place the tortilla chips on the bottom of a baking tray. Spread the black bean mixture evenly over the tray and top with the cheddar cheese. 

Place it in the preheated oven and bake the nachos for 5-10 minutes just until the cheese is melted. 

Remove from the oven and spread the guacamole and then garnish with cherry tomatoes, spring onions, radishes, some coriander leaves and serve.

Enjoy!

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Grilled Hoisin Beef – Not Necessarily Mongolian

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Make Grilled Hoisin Beef – Not Necessarily Mongolian

While this grilled hoisin beef features a very similar marinade to the one in our Mongolian pork chop video, I decided against calling it, "Mongolian beef," since I realized I’m not exactly sure what that is. Same goes for the chop, but since Mustard’s Grill coined the name, we're Grandfathered in.

Hoisin sauce is an underrated, and possibly underused ingredient. That's probably due to the fact that people aren’t exactly sure what it is. Far as I can tell, it's a thickened, fermented soy-sauce-like substance, flavored with chilies, garlic, vinegar, sugar, and, of course, exotic spices. That’s really all I feel like I need to know, but if you happen to do some more research, and find out something interesting, please pass it along.

Like I said in the video, besides a decent marinade recipe, I hope this serves as a reminder for just how great a cut of beef skirt steak is. Unless you horribly overcook it, it’s always juicy, and tender, as long as you slice it across the grain. So, whether you serve it with coconut rice or not, I really hope you give this grilled hoisin beef a try soon. Enjoy!

Makes two portions:
* as with all marinades, feel free to add more of everything!

1 beef skirt steak, about a pound

1/3 cup hoisin sauce

3 tablespoons Chinese vinegar, or sherry vinegar

1 tablespoon soy sauce

2 teaspoons hot sauce

2 teaspoons sesame oil

1 tablespoon grated fresh ginger

4 cloves finely minced garlic

1 packed tablespoon brown sugar

1/2 teaspoon freshly ground black pepper

1 teaspoon salt

1 green onion, light parts, minced

toasted sesame seeds

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The Best Chicken Tikka Masala Recipe

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Make The Best Chicken Tikka Masala Recipe

The Best Chicken Tikka Masala

A great British favorite!  If you love curry you will absolutely adore this dish!

Serves 4

Prep time:  10 minutes (plus 24 hours marinating)

Cooking time: 20-25 minutes

Ingredients

For the Tikka Masala

2 tsp ground coriander

1 tsp smoked paprika

1 tsp ground cumin

Pinch of salt

1 tsp fenugreek

½ tsp ground cinnamon

1 tsp ground ginger

1 tsp mild chilli powder

2 tsp hot chilli powder

1 tsp black pepper

1 tsp ground cardamom

¼ tsp ground cloves

1 ½ tsp ground turmeric

For the Chicken

1 tsp smoked paprika

1 tsp hot chilli powder

6 cloves of garlic, finely chopped

1 tsp soy sauce

2 tbsp olive oil

500g (1 lb 2oz) chicken breasts, cut into chunks

2 tbsp vegetable oil

1 large onion, finely sliced

2-3 tomatoes, blanched, peeled & finely chopped

400ml coconut cream (or a good quality coconut milk and 100ml of double cream)

Salt & pepper for seasoning

Handful of fresh coriander, finely chopped

Basmati rice & Indian breads, for serving

Method

1.  Mix together all the spices for the tikka masala.

2.  To make the chicken, mix together 2 tsp of the tikka masala, a pinch of salt, smoked paprika, chilli powder, 5 garlic cloves, soy sauce and olive oil in a large bowl.  Coat the chicken pieces in the spices, cover and leave to marinate in the refrigerator for 24 hours.

3.  Remove the chicken from the refrigerator and bring it to room temperature.  Heat the vegetable oil in a large frying pan until it begins to smoke.  Add the chicken until browned.  Remove from the pan and place on a warm plate.

4.  Add 2 large tsp of tikka masala to the oil in the frying pan with the onions, garlic and tomatoes, fry for 2-3 minutes, until the onions have softened.

5.  Add the coconut cream, mix through and add the chicken.  Cook the chicken 15-20 minutes whilst bringing the sauce to a simmer to allow it to thicken, season to taste.

6.  Serve the chicken tikka masala, basmati rice Indian breads and a sprinkling of fresh coriander... Delicious!

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