Tuesday, October 17, 2017

Shredded Chinese Chicken with Scallions and Peppers

Making “something out of nothing” is sometimes like pulling a rabbit out of a magician’s hat. Tonight was one of those nights and I was hoping my audience would be impressed.
I had not been planning on cooking, but due to a last minute “thing”, I realized I had to come up with something quick and easy for dinner. (Are you seeing a pattern in the way I describe my cooking style nowadays?)

Okay…so checking what I had on hand ( which was almost nothing) I decided on a stir- fry with some leftover shredded rotisserie chicken, some scallions, red bell peppers and garlic.

Next, I checked my Oils and Balsamics and found I had only a little of this and that. ( It’s time to raid our store.)
These things would just have to do. I crossed my fingers and went for it.

This is the end result after just a few minutes of chopping, slicing and stirring.
My audience liked it and never realized it was a thrown together meal. I think you’ll like it, too.

Shredded Chinese Chicken with Scallions and Peppers

1 tsp Joe and Son’s Baklouti Green Chili Oil
1 tsp Joe and Son’s toasted Sesame Oil
1 red bell pepper, thinly sliced
7 stems scallions, cut into small pieces….white and green parts
6 cloves garlic, finely minced
2 Tbsp Joe and Son’s Honey Ginger Balsamic vinegar
2 cups shredded, cooked chicken (leftover rotisserie chicken)
Salt and pepper

Heat the 2 oils in a medium sized saute pan over medium/high heat. Place the vegetables in the pan and stir until they are cooked to an “al dente” stage.

Add the Balsamic vinegar and continue to stir until it begins to slightly thicken.

Add the shredded chicken and stir over medium heat until it is thoroughly heated.

Salt and pepper to taste.

Serve over white rice. Makes 4 servings.




Friday, October 13, 2017

Roasted Cauliflower with Breadcrumbs and Italian Cheese

Recently, the trend has been to hide cauliflower and pretend it's something else when we serve it.  For goodness, sake!  Why do that?  Cauliflower, when cooked properly and seasoned well, can reign as Queen of the vegetables.

 I'm of the school that likes vegetables with a little "al dente" to them.  I feel that the crisp texture allows the natural sweetness to come through. Roasting the cauliflower keeps it crisp and tender..... just the way I know you'll love it!

I think that mushy, over cooked vegetables lose their flavor, can become bitter......but that's for another post.

Right now, let's just concentrate on the star of the day........Cauliflower.

Roasted Cauliflower with Breadcrumbs and Cheese

2 large heads cauliflower OR frozen and thawed cauliflower florets (about 2 ½ pounds)
1/4 cup plus 2 tablespoons Joe and Son’s Milanese Gremolata olive oil
1 tablespoon Joe and Son’s Sicilian Lemon Balsamic Vinegar
1/4 tsp salt
1/4 tsp freshly ground black pepper
1/2 cup bread crumbs
1/4 tsp lemon zest
4 cloves garlic, finely minced
1/2 cup grated Romano cheese
2 TBS dried or fresh parsley, for garnish

Preheat oven to 425°F.

In a sealed container, combine 1/4 cup of the  olive oil and balsamic vinegar and shake vigorously to create an emulsion.

Using a sharp knife, trim the cauliflowers into smaller florets. Discard the stem and core.  Place the florets in a large bowl. Add the olive oil and balsamic mixture, 1/4 teaspoon salt and pepper; toss to combine.

Place the cauliflower pieces on 2 large, rimmed baking sheets. Roast until edges start to brown, about 20 minutes, stirring halfway through the roasting time. Set aside and keep warm.

Meanwhile, heat remaining 2 tablespoons olive oil in a large sauté pan over medium heat. Add the bread crumbs. Stir to coat thoroughly in the olive oil. Cook, stirring constantly, until bread crumbs are golden.

Add lemon zest and garlic and toss until mixture is very fragrant and bread crumbs are golden brown. Cook for an additional 2-3 minutes. Be careful not to overcook and scorch the bread crumbs and burn the garlic.

Arrange the cauliflower pieces on a serving platter.

Top with the bread crumbs and Romano cheese. Garnish with the parsley
and serve immediately.

Serves 6.