Category: Side Dish

SEASONED PLANTAIN CHIPS

7/10/2020

Seasoned Plantain Chips
(serves 6)

Ingredients:

4 green plantains (1 1/2 lb)
6 cups vegetable oil
1 1/2 teaspoons finely grated fresh lime zest, chopped
1/4 teaspoon cayenne
1 1/2 teaspoons sea salt

Instructions:

Stir together zest, sea salt, cayenne and set aside.
cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in hot tap water 5 minutes and peel.
Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F.
While oil is heating, cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 1/16 inch thick).
Fry strips, about 6 at a time, turning frequently, until golden, 30 to 45 seconds.
Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.

Chef’s Note:
You can make the plantain chips 2 days ahead and store them in an airtight container at room temperature.

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RED, WHITE & BLUE MASHED POTATOES

7/3/2020

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Perfect side dish for Independence Day celebrations and any other backyard or entertaining affair.

Red, White & Blue Mashed Potatoes
(serves 4)

Ingredients:

2 pounds red new potatoes, quartered
2 cloves garlic, smashed
5 to 6 strips bacon
1/4 pound gorgonzola cheese room temperature
1/4 cup heavy cream, room temperature
1 tablespoon butter, room temperature
Salt and freshly ground black pepper

Instructions:

Add potatoes and garlic to a medium pot and fill with enough cold water to cover the potatoes by an inch. Season with salt and bring water to a boil. Reduce to a simmer and cook until potatoes are soft, about 15 minutes.
Meanwhile, fry bacon in a skillet until crisp. Set aside on a paper towel to drain. Roughly chop and reserve.
Drain potatoes and garlic and place them back in the pot with the cheese, heavy cream, butter and chopped bacon. Roughly mash, adding more cream if needed. Season with salt and pepper, to taste.

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ROASTED ASPARAGUS PARMIGIANO

2/13/2018

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Roasted Asparagus Parmigiano (serves 4)

Asparagus is a powerful aphrodisiac. Dress it up with some Parmigiano Reggiano for a healthy, romantic dish.

2 Lbs asparagus stalks, washed and trimmed
Parmigiano- Reggiano cheese
Extra- virgin olive oil
Coarse salt or sea salt
Coarsely ground black pepper

Use a vegetable peeler, shave curls off the Parmigian-Reggiano cheese.

Snap or cut off the tough ends of the asparagus. Arrange asparagus in a single layer in a shallow baking pan.
Blanch the asparagus in lightly salted boiling water for approximately 3 minutes or until crisp-tender; do not overcook. Remove from heat and refresh under cold water; drain well.
Toss asparagus with just enough olive oil to lightly coat. Arrange asparagus on a serving platter or individual serving plates.
Sprinkle coarse salt, pepper, and Parmigiano-Reggiano cheese curls over the top of the asparagus.

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GREEN BEANS WITH MINT AND SATSUMAS

11/19/2014

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Green Beans With Mint & Satsumas (serves 6-8)

Ingredients:

1 1/2 pound green beans, trimmed
2 teaspoons grated satsuma zest (from about 3 satsumas)
1/2 cup satsuma juice (from about 3 satsumas)
1 1/2 tablespoon white or red miso
1/2 teaspoon freshly ground black pepper
1/3 cup toasted pistachios, chopped
3 tablespoons thinly sliced fresh mint leaves

Instructions:

Steam beans until tender and bright green, about 5 minutes.
In a small bowl, whisk together zest, juice, miso and pepper.
Place green beans in a serving bowl or on a platter and drizzle with the miso dressing.
Sprinkle with pistachios and mint; serve warm or room temperature.

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GLUTEN-FREE, DAIRY-FREE AND EGG-FREE CORNBREAD & SAUSAGE DRESSING

11/17/2014

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Gluten-Free, Dairy-Free and Egg-Free Cornbread & Sausage Dressing

Ingredients:

Celery
Onions
Mushrooms
Crushed Pecans
Fresh Rosemary (finely chopped)
Fresh Parsley (finely chopped)
Fresh Thyme (finely chopped)
Garlic
Italian Sausage (Sweet or Spicy/Pork or Turkey)
Turkey Broth
Chicken Broth
Grapeseed Oil
Vegan Butter (I use Earth balance Organic Whipped)
Salt
Pepper
Corn Bread (Preferably 1-2 days old, make sure whichever you are getting make sure it is Gluten-Free)

Instructions:

In a large pan, add 1 tbsp of grapeseed oil, garlic and sausage (the sausage stuffing all removed from the casing) cook until its golden brown. Add celery, onion, parsley, rosemary, thyme, pecans and mushroom, sauté until all the ingredients have reached a golden color.
I a separate pan add butter and equal parts of chicken & turkey broth, salt & pepper to taste and heat till the butter melts.
In a large mixing bowl crumble up the gluten-free cornbread and slowly add and mix the broth mixture. Once the bread and broth have been well incorporated, add the sautéed ingredients and mix well.
Pour into baking pan and bake for 30-40mins in a preheated 425 degree oven.
Remove from oven and serve.

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Author

Being diagnosed with a few eating allergies that include GLUTEN, LACTOSE AND EGG. For me it was pretty much EVERYTHING I loved to eat! I had to put my big girl panties on and rewire my mind about everything and rearrange my nutritional routine. The result: I have come up with ways of enjoying a gluten-free life as well as a few indulgent treats that are completely allergy friendly and great not only for an allergy conscious lifestyle, but for all the guests at your table alike!

SEASONED PLANTAIN CHIPS

RED, WHITE & BLUE MASHED POTATOES

ROASTED ASPARAGUS PARMIGIANO

GREEN BEANS WITH MINT AND SATSUMAS

GLUTEN-FREE, DAIRY-FREE AND EGG-FREE CORNBREAD & SAUSAGE DRESSING

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