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Posts Tagged ‘something substantial’

Quick Pasta Sauce: Spicy Oil & Garlic

Posted on: January 1st, 2015 by Ellen Swandiak

This is my go-to for comfort: a simple garlic and oil with a little kick. This tastes even better the next day. You can make this quick pasta sauce in less than 10 minutes.

This sauce keeps it really simple. Oil and garlic meld their flavors together accompanied by a little salt, red pepper flakes, and a touch of parsley. Done.

I’ve included this recipe in our Comfort Pasta Buffet menu, which gives you the whole plan for creating a simply grand, pasta buffet to serve to guests at a party, with only a little bit of effort.

MAKE ABOUT 1 CUP (ENOUGH FOR 1 LB PASTA)

MAKE THE SAUCE

1 CUP EV olive oil
4-5 cloves garlic, chopped
—
1 tsp fine salt
1/4 tsp red pepper flakes
1 TB parsley, chopped
—
Gently heat oil. To test if oil is ready, add a piece or two of the garlic, it should sizzle softly and immediately. Cook on low flame for 5 min, till garlic is slightly brown. Strain into heatproof container. Stir in the salt, pepper flakes and parsley.

Comfort Pasta Sauce: Creamy Madeira Porcini

Posted on: January 1st, 2015 by Ellen Swandiak

Butter, cream, and intense flavors of porcini meld together in this recipe, that is making my mouth water writing this. As for buying the mushrooms, try to find a place that sells them in bulk. Some of the packaged varieties might turn out to be a little pricey. I got mine in Eataly, NYC, who has a whole section of different dried mushrooms on hand.

This recipe is one of three for sauces that have been included in my plan for hosting a pasta buffet. I predict your guests will be thrilled.

Makes ABOUT 1 QUART

SOAK THE MUSHROOMS

2 1/2 OZ dried porcini mushrooms
2 1/2 CUPS boiling water
—
In a medium bowl, pour boiling water over the mushrooms. Let mushrooms soak, covered, about 15 min. Strain mushrooms through mesh sieve, reserving the liquid. Chop mushrooms.

MAKE THE SAUCE

3 TB butter
1 large onion, cut in half, then sliced thinly
6 cloves garlic, minced
—
soaked mushrooms
1 1/2 CUPS madeira wine
—
1 pint heavy cream
1/2 CUP half + half
1 TB thyme, chopped
1 TB oregano, chopped
2 TB rosemary, chopped
—
1/2 CUP soaking liquid from mushrooms
—
juice from 1/2 lemon
2 tsp salt
1 tsp fresh black pepper
—
In a medium saucepan, melt butter, add onions and garlic. Saute over medium heat 7 min. Add mushrooms and madeira, raise heat to high and boil until liquid is reduced by half, about 5 min. Add cream and herbs, stir to combine. Carefully pour in mushroom soaking liquid, leaving behind the sediment. Boil 5 min, then lower heat to simmer. Simmer for another 5 min. Mix in lemon juice. Season with salt and pepper.

Pasta Buffet Meat Toppings: Mouthwatering Short Ribs & Chorizo Crumble

Posted on: January 1st, 2015 by Ellen Swandiak

When comfort is calling, look no further than a pasta buffet menu for serving guests. These two meat toppings work as part of our menu of options you can choose to serve guests, covering all the bases of dietary prefernces. Along with the meat toppings, I thought to include steamed shrimp for those who are not into carnivore pleasures. Because I’m a really considerate host.

As part of the Comfort Pasta Party Buffet, I included these meat toppings to go along with veggie toppings, recipes for three sauces, and some special finishing touches. See the whole plan.

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recipe

Melty Short Ribs

Make this a day ahead: the flavors meld, plus skimming off the fat day 2 gives you more pure meaty joy without the artery clog.

MAKES TEN 1/2-INCH SLICES

PREHEAT OVEN TO 350°F… SEAR THE MEAT

2 LB boneless beef short ribs
3 TB canola oil
s + p
—
Let meat come to room temp, pat with paper towels. Heat oil in a Dutch Oven over medium-high heat. Sear meat on all sides, about 2 min each side. Remove from the Dutch Oven and season generously with s + p. Set aside.

ADD FLAVOR… COOK

1 large onion, chopped
3 carrots, sliced thinly
10 cloves garlic, peeled
15 Castelvetrano olives
—
3 TB Arrowhead Mills organic spelt flour
1 TB tomato paste
make a bouquet garni with thyme, oregano, rosemary
—
1 1/2 CUPS Brandy
seared meat
—
2 cups beef stock
—
Add onions, carrots, garlic, and olives to Dutch Oven, saute over medium-high heat, about 5 min. Add flour and tomato paste and herbs, stirring constantly, 2 min. Add brandy, scrape the bottom of the pan, and add meat back to the pot, fat side up. Reduce liquid to half, about 10 minutes.

Stir in stock, scrape bottom, and bring to a boil. Cover and transfer to oven, middle shelf. Cook about 2.5 hours, till the meat is falling apart, remove Dutch Oven and let the meat cool in the pot. When ready to serve, cut into 1/2-inch slices and set in a small bowl.

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recipe

Chorizo Crumble

A sprinkle of this works with all three sauces, for those who enjoy a touch of heat and meat.

MAKES ABOUT 1.5 CUPS

BROWN THE MEAT

1 TB canola oil
1 LB chorizo meat
—
Heat a frying pan, add oil. When oil is hot, add the sausage meat and break into pieces with a wooden spoon. Cook for 12 min, stirring occasionally, for extra crispy bits. Remove from pan with a slotted spoon.

Finishing Touches for a Pasta Buffet: Prosciutto Bacon

Posted on: January 1st, 2015 by Ellen Swandiak

This ideas shows the dazzling finishing touches for a pasta buffet, where each guest can help themselves and create a pasta dish they love. If you want to see the rest of our plan for creating a wonderful pasta buffet, head to this link.

Once you’ve tasted prosciutto bacon, you might get into the habit of adding it to lots of dishes—like salads, dips, sandwiches, and burgers, to name a few. It’s like bacon, but thinner, with its own flavor profile.

MAKES ABOUT 3/4 CUP

FRY IT UP

6 slices La Quercia prosciutto, cut into strips
1 tsp olive oil
—
Add strips to a hot skillet and sauté until crispy.

Meatless BBQ: Spiced Eggplant & Baby Potatoes with Bourbon Dip

Posted on: December 1st, 2014 by Ellen Swandiak

This recipe for meatless BBQ comes with a side of bourbon, by the way. That is, the glaze normally slopped on ribs is used here as a dip. See the original recipe for oven-roasted ribs to get the idea of how the flavors come together, or if you’d like to pair these two recipes on a party buffet. 

If you like the idea of including bourbon in this party mix, then check out the other recipes from my party plan: Alcohol Infusion. There you will find an assortment of recipes all with a spirit as an ingredient.

MAKE 2 LARGE BOWLS

GET YOUR SPICE GRINDER OUT

1 TB annato seeds, crushed in spice grinder
1 TB pink peppercorns, crushed in spice grinder
—
1/8 tsp cayenne
1/4 CUP chili powder
1 TB onion salt
1 TB cinnamon
—
Transfer annato seeds and pink peppercorns into a bowl and mix everything together.

PREHEAT OVEN 425ºF… MAKE THE BITES

2 striped eggplants
—
bag of baby tricolor potatoes
—
fresh thyme, for garnish (optional)
—
Bourbon Glaze (recipe)
—
Prepare eggplant: cut into 4 equal slices lengthwise. Sprinkle salt on top. In 30 min, blot the liquid from the eggplant with paper towels. Cut into bite size cubes. Toss in a bowl with olive oil and sprinkle on the spice rub to cover.

Meantime, wash potatoes and cut into bite size pieces. Toss in a bowl with olive oil and sprinkle on the spice rub to cover.

Place on two separate foil-covered baking pans. Place potatoes on top shelf in oven, the eggplant in the middle. Bake for 20 min, toss with spatula, continue baking for another 10 min. Garnish with thyme while hot. Serve with a glass of toothpicks and Bourbon Glaze (as dip) on the side.

Make BBQ Ribs in the Oven: Bourbon Glazed Baby Back Ribs

Posted on: December 1st, 2014 by Ellen Swandiak

I had this idea for BBQ ribs in the oven due to the fact that I live in Manhattan, where grilling outdoors is not really an option. But I had a hankering, and was determined to see if it could be done indoors. Here’s the deal: The ribs are baked in three phases, first inside an aluminum foil tent for one hour, then the tent is removed and ribs are glazed every 15 minutes for another hour. The last half hour the ribs are left alone to absorb the glaze. So plan ahead: 3 hours of cooking time are required. That’s after marinating overnight, or for at least 4 hours. This recipe requires commitment!

The recipe for the Bourbon Glaze on the ribs ties in with my party theme with all food having an alcoholic element in it. And this glaze works nicely on the baby back ribs or, for your vegetarian friends, on roasted potatoes or eggplant—see the recipe at this link. Be sure to serve with plenty of napkins.

MAKES ABOUT 14 RIBS

DO AHEAD: MARINATE THE RIBS IN A SPICE RUB

1/2 CUP turbinado sugar
2 TB chili powder
1 TB cumin
1 tsp cayenne
2 TB salt
—
2 1/2 LB baby back ribs, membrane removed
—
Mix sugar and spices together. Pat rub onto ribs. Wrap and place in the fridge overnight, or at least 4 hrs.

MAKE THE BOURBON GLAZE

The date molasses gives this glaze its sweetness, the tanginess comes from the vinegar and worcestershire, and the punch from the bourbon. Makes about 3 cups.

2 TB grapeseed oil
1/2 CUP onion, finely chopped
3 cloves garlic, minced
—
1 CUP bourbon
1 CUP white vinegar
1/2 CUP ketchup
1/4 CUP Alwadi date molasses
2 TB Coleman’s prepared mustard
2 TB turbinado sugar
1 TB honey
1 TB Worcestershire sauce
1/2 TB chili powder
1 tsp salt
1 tsp black pepper
1/4 tsp cayenne
—
In a large saucepan heat oil over medium heat. Add onion and garlic, cook until lightly brown, about 5 min, stirring occasionally. Whisk remaining ingredients in a bowl, add to saucepan, simmer 20 min. Sauce should be slightly thickened.

Pour through mesh strainer. Save the onions to use as a relish. Allow to cool. Put in covered bowl and let it sit overnight in the fridge for maximum flavor, or use immediately.

HOBNOBMAG BBQ ribs in the oven

SET OVEN TO BROIL: SEAR THE RIBS

aluminum foil
marinated ribs
—
Set a wire baking rack over baking pan, and place ribs meat side up. Set under the broiler for 4 min to caramelize the sugars.

START BAKING THE RIBS … LOWER OVEN TO 300ºF

Remove pan from the oven. Remove the baking rack with ribs. Position aluminum foil on bottom of the pan and measure enough to fold into a tent over the ribs and baking rack. Bake in the tent for 1 hr on middle shelf.

FINISH THE RIBS …LOWER OVEN TO 275ºF

bourbon glaze
—
Remove ribs from the oven, open foil tent and trim excess with scissors. Brush glaze onto top, flip over, glaze the rib side. Return to oven ribs up and continue cooking for 1 hr, basting both sides every 15 min, flipping ribs back up to the meaty side after 30 min. After the hour is up, keep the ribs in for an additional half hour without basting so the glaze becomes solid. Ribs are done when thermometer inserted in the center reads 145º.

Before removing from oven, put the oven on broil. Keeping the ribs on the middle shelf, broil for 5 min. Remove from oven, allow to rest 10 min. Slice between the bones. Serve with glaze on the side.

The Ultimate Arancini Recipe—with Truffles—from Chris Jaeckle

Posted on: December 1st, 2014 by Ellen Swandiak

Name something that can make arancini—Italian breaded and fried rice balls—any better? I think the addition of truffles would put it over the top. Chef Chris Jaeckle shares his luscious arancini recipe with us.

In my party theme that features all food in the shape of a ball, I thought this recipe would make a splash at a party. So I asked Chef Chris Jaeckle of All’onda, a restaurant noted for their Venetian-inspired food, if he wouldn’t mind sharing the recipe for his mind-blowing arnacini with truffles. He demurely obliged.

As soon as I met him, I could see that Chris Jaeckle was a natural perfectionist. This 6’3”-inch lanky man with soft demeanor focuses a scrutinizing eye into everything that goes on at All’onda—the menu, the space, and the plating. The entire concept has just the right feel of being modern and minimalist, but exudes the essence of being on a luxurious yacht, with ample room to breathe. The high ceilings upstairs are highlighted with vertically-lined wood beams, and the dishes and plating all echo the same simplicity and rustic edge.

Eating at All’onda is a total joy.

hobnobmag arancini recipe Chris Jaeckel

The menu at All’onda is Venetian inspired, but there is nothing traditional about the ingredients that appear in some of the dishes. When I asked him for his latest ingredient inspiration, Jaeckle told me: “Kelp/seaweed. It offers so many things—nutrients, oceanic flavor, umami.” As for some plating tips, Jaeckle offers his method. “My process: make versions of the ingredients, maybe a squash puree, dice or several sizes, etc, and then choose the plates. Then I decide which eats the best and then looks the best.” So you can see the thinking behind every dish at All’onda.

hobnobmag arancini recipe Chris Jaeckel

At our dinner we gorged on the pastas and small plates. The dishes featured a mixing of unusual flavors, like the stracciatella with seasonal plums, and the deeply delicious chicken liver spread accompanied by pickled cherries and hazelnuts. Bonus: The sommelier made a fantastic wine suggestion, involving a grape I had never heard of. Enjoy this recipe for an intense Arancini, infused with truffle. allondanyc.com

Sadly, this beautiful spot has closed since this post ran. You can still sample his gorgeous fare at Uma Temakeria.

hobnobmag arancini recipe Chris Jaeckel

featured recipe

TRUFFLE ARANCINI

MAKES 25 TO 30 BALLS

FOR the rice:

1/2 onion, diced
20 oz Acquerello rice
2 CUPS white wine
3 CUPS chicken stock
3 CUPS water
4 oz truffle butter
4 oz mascarpone
1 CUP Parmesan, grated
salt
1 CUP canned black truffles, finely chopped
—
Sweat onion in a rondeau. Add rice and toast until fragrant. Add white wine and reduce, stirring constantly, until all of the liquid has evaporated. In increments, add equal parts chicken stock and water. Continue stirring until the liquid has evaporated and rice is completely cooked. Add truffle butter, mascarpone, Parmesan, truffles. Stir until everything is incorporated. Spread the rice mixture out on a sheet tray lined with parchment and cool in the refrigerator.

FOR THE SAUCE:

1 CUP chicken stock
1 CUP heavy cream
1 CUP grated Parmesan cheese
—
Combine chicken stock and heavy cream. Reduce by half. Mix in Parmesan cheese.

FOR THE breading:

Prepare a breading setup: a bowl with flour, a bowl with egg mixture and another bowl with breadcrumb mix
—
flour
—
6 eggs
2 TB heavy cream
Beat eggs and heavy cream.
—
4 CUPS plain breadcrumbs
1 TB onion powder
1 TB garlic powder
2 TB cornstarch
2 tsp salt
Mix seasonings into the breadcrumbs.
—
Roll the cooled rice mixture into 25-30 balls. Dredge each ball in the flour, egg mixture and then breadcrumbs.

Allow the arancini to come to room temperature before frying so the center will be hot when cooked.

Heat oil to 375ºF. Fry arancini in oil until golden brown and hot in the center. Serve with sauce. 

Steak Sliders Upgrade: Filet Mignon Topped with Cognac Cream Mushrooms

Posted on: November 1st, 2014 by Ellen Swandiak

When you really want to offer something special to the gang, look no further than these delicious steak sliders. The onion and mushroom topping hosts a bit of heavy cream mixed with cognac, giving them a decadent topping indeed. Think of offering these at your next sports-watching gathering, and see if you don’t come off as the host with the most. Ahem.

This recipe is part of my party theme featuring recipes with alcohol infused. So head to the link to find a whole repertoire of cool hors d’oeuvres that all have a touch of alcohol in the mix.

MAKES 10 SLIDERS

MAKE THE COGNAC CREAM MUSHROOMS

1 TB grape seed oil
1 CUP each: shiitake + white mushrooms, sliced thinly
2 shallots, sliced into thin rings
2 tsp salt
—
2 cloves garlic, minced
1 tsp fresh thyme
—
1/4 CUP beef broth
1/2 CUP cognac
—
1/4 CUP heavy cream
black pepper
—
In a heavy saucepan, heat oil over medium-high heat. Add mushrooms, shallots, salt, saute 8 min, until lightly browned.

Add garlic and thyme, lower flame to medium, cook 1 min. Add broth and cognac, raise flame to high, bring to boil. Lower heat, cook 8 min.

Stir in heavy cream and freshly grated pepper, simmer for 5 min. Add a splash of cognac at the end, if desired, to heighten the spirit flavor. The mushrooms will soak up the extra liquid in about 30 min.

SET OVEN TO BROIL… MAKE THE SLIDERS

6-inch piece filet mignon, cut into ten steaks
Baguette, semolina
—
Let steaks sit at room temperature for 15 min.

Cut a long baguette into ten 2-inch pieces, then each piece in half. Toast for 45 seconds under the broiler. Spread a little butter on top and bottom.

Broil steaks 3 min, flip over, broil 1 min. Remove from oven, sprinkle salt on steaks. Place one steak on each bun, top with lots of the cognac mushrooms. Hold together with long bamboo pick.

David Santos’ Pork Chop with Compote (& Rye Whiskey)

Posted on: November 1st, 2014 by Ellen Swandiak

In honor of our spirit-infused menu, Chef David Santos has generously shared his recipe for a jumbo pork chop with compote—flavored with a rye whiskey.

You may know this chef from his restaurant Louro, an adorable spot in Greenwich Village, NYC. Chef David Santos’ menu is developed with the wrappings of the warmth of a close immigrant family with his extensive culinary expertise, creating unbelievable food with absolutely no pretense. His credentials are pretty impeccable. During his training at Bouley he became enamored with sauces, at Per Se and NJ’s Nicholas excellence was the focus, and at Hotel Griffou he became known for his tasting menus.

He does not like to be reigned in. That’s why every Monday at Louro he casts aside the menu to be inspired by a whimsical theme. The Nossa Mesa Supper Club hosts evenings in honor of, say, a Marvel Comics superhero, the Game of Thrones return, or Fat Elvis, to name a few. The dinners are BYOB, or full bar available, and are truly inventive.

Louto means bay leaf in Portuguese. The restaurant is named in honor of an uncle in France, who though ailing, trekked out to the backyard to give David a cutting of his cherished bay leaf plant to take back to the US. Though his uncle has passed on, the bay leaf plant thrives, and is a favorite spice in many of David’s dishes. louronyc.com

[Since this post aired, Louro has sadly closed. But keep your radar aligned for Chef David Santos pop up dinners, see details on his website. chefdavidsantos.com]

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recipe

Pork Chops with Apple-Rye Compote

Serves 4

For the Compote

3 TB butter
1 CUP red onion, small dice
4 apples, peeled and medium dice
2 CUPS WhistlePig Straight Rye Whiskey
1 CUP maple syrup
1/2 CUP apple cider vinegar
salt and pepper to taste
—
In a large saute pan over medium high heat, add the butter and let it start to bubble. Add the onions and sauté until they get soft and begin to color a little, about 5 minutes. Add the apples and saute for about 2 minutes. Add the WhistlePig, maple syrup, vinegar, salt and pepper and reduce to medium. Allow the apples to cook until most of the liquid is evaporated and the apples are very tender. Place in a container and keep warm.

For the chops

4 double cut pork chops
salt and pepper to taste
1/2 CUP grape seed oil
—
Preheat the oven to 400°F. Season the pork chops with salt and pepper and set aside. Choose a large frying pan that will fit all the pork chops and allow it to get really hot over medium high heat. Add the grape seed oil then place the pork chops in the pan. Sear them for about 3-5 minutes until they form a nice brown crust. Flip the chops over and place in the oven for 5 minutes. Remove the pan from the oven and flip the chops over again and allow to rest for 2 minutes. The pork chops should be a nice medium at this point, which is how I prefer to eat a high quality chop.

Plating

Braised collards and creamy grits make great accompaniments for this dish.

Chilled Soup: A Split-Pea That Tastes as Pretty as it Looks

Posted on: October 1st, 2014 by Ellen Swandiak

Chilled soup is a great entertaining staple. That is, you can make it ahead of time and not worry about the temperature. This one has a bright, festive color that adds to the mood. A few bright napkins and dishware make it even more appealing.

If you have a vegan in the crowd, leave off the yogurt topping in the recipe, the rest is all vegetable and spice. Serve this soup in teacups for extra appeal and maximize your servings.

I included this recipe as part of my modern Indian food party plan, which included small bites with Indian flavors.

MAKES ABOUT 1.25 QUARTS

COOK THE SPLIT PEAS

1 1/2 CUPS yellow split peas, checked for grit, rinsed
5 1/2 CUPS water
1/2 tsp turmeric
—
Place ingredients in a large pot, bring to a boil. Lower heat, simmer for 2 hrs covered.

GET OUT THE FOOD PROCESSOR… MAKE THE SOUP

cooked split peas, slightly cooled
juice from 2 lemons
2 jalapeños, finely chopped
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
2 tsp salt
1/2 tsp cayenne
—
Blend ingredients together, until smooth. Cover and refrigerate.

TO SERVE

plain yogurt
oregano sprigs
—
Pour chilled soup into small bowls. Garnish with a spiral of yogurt, and oregano sprig.

Indian Fried Rice: A Vegan Medley Served in Clementine Cups

Posted on: October 1st, 2014 by Ellen Swandiak

 Indian fried rice looks extra special when served in a clementine shell. Think about juicing them to create a signature cocktail for your dinner party, for the ultimate upcycle! Squash, carrots, jalapeños, and a fried cauliflower add their freshness here, the Indian spices add the richness.

I have developed an entire party plan, based on flavors in Indian cuisine. If you are looking for more ideas for hosting a party with flavors of modern Indian cuisine check it out here.

MAKES 24 BOWLS

COOK THE RICE

1 1/2 CUPS basmati rice
2 1/4 CUPS water
1 1/2 TB coconut-canola oil
—
Put all the ingredients in a pot. Bring to a boil, then simmer covered for 15 min. Turn off heat and let rice steam for 10 min more with cover on. Fluff rice with a fork.

FRY THE CAULIFLOWER

1/4 CUP chickpea-fava flour
1 tsp chill powder
1/2 tsp cayenne
1/2 tsp salt
—
1/2 head cauliflower, cut into tiny florets
—
coconut oil
—
salt
—
Mix dry ingredients, toss cauliflower florets in to coat. Heat about 1/4 inch of oil in a large skillet, drop the cauliflower in (do not overcrowd). Allow to brown, about 3 min. Remove and drain on paper towels. Sprinkle with salt, set aside.

 

SAUTE THE VEGGIES

4 TB coconut oil
3 carrots, shredded
—
1 large yellow squash, shredded
3 jalapeños, diced
1-inch piece of ginger, shredded
2 cloves garlic, finely chopped
1 tsp salt
1/2 tsp black pepper
—
3 scallions, cut into thin strips
—
Heat oil in a large skillet, add carrots, cook for 3 min. Add squash, jalapeños, ginger, garlic, s + p, saute for 5 min more. Add scallions, cook another minute or so. Turn off heat, keeping it in the pan.

TOAST THE SPICES

2 TB coriander
2 TB cumin
1 TB chili powder
1 tsp turmeric
—
In a separate pan, toast spices for a minute. Add to the vegetable mix.

MAKE THE CLEMENTINE BOWLS

12 clementines, cut in half
—
Remove the fruit from the oranges, by cutting around the inside edge of the peel, and scooping out the flesh. (Save for use in cocktails or smoothie.)

PUT IT ALL TOGETHER

cooked basmati
cauliflower florets
vegetable mix
—
clementine bowls
slivered almonds, for garnish
—
Combine rice and cauliflower with the vegetables. Fill each clementine bowl with the rice mixture and garnish with slivered almonds.

Cilantro Chutney on Lollipop Lamb Chops—a Meat Treat

Posted on: October 1st, 2014 by Ellen Swandiak

Here’s another dip / sauce that can add much pizzazz to a simple dish. In this case, we purchased a lovely loin of pork chops from the butcher for our dinner party. Tip: purchase lamb chops already Frenched, so that you only need to cut, marinate and grill them. Guests can use the exposed bone in the chop as a handle for eating.

I created this recipe with modern Indian flavors in mind. If you want more ideas for throwing a party with an Indian theme, head to this link.

MAKES 8 CHOPS

MARINATE THE CHOPS

1/2 CUP EV olive oil
3 cloves garlic, crushed in garlic press
1 1/2 TB rosemary, minced
1 tsp sage, minced
1 TB salt
2 tsp black pepper
—
2 LB lamb chops
—
Mix marinade ingredients together in a bowl. Pour over chops, marinate for at least one hour in the fridge.

GET OUT THE FOOD PROCESSOR… MAKE THE CILANTRO CHUTNEY

2 CUPS cilantro
5 TB walnuts
3 jalapeños, cut into chunks
1 small onion, roughly chopped
1/2 tsp cumin seeds
juice of 1/2 lime
1 TB agave
1/3 cup water
1/2 tsp salt
—
Combine all the ingredients, blend till smooth.

PREHEAT BROILER… COOK THE CHOPS

Place chops on a baking pan under broiler. Cook for 4 min on each side. To serve, place a dollop of the chutney all over the end of each chop. Serve with bones sticking up, so they are easy to grab. Have napkins nearby.

Cooking with a Banana Leaf: Baked Cod in Aji Criollo Sauce

Posted on: September 1st, 2014 by Ellen Swandiak

To make an awe-inspiring impression,  try cooking with a banana leaf at your next fiesta. The leaf not only acts as an attractive wrapping, but also lends a tea-like flavor to the fish. Basically, you will just cut the leaf into 12-inch squares, place fish inside, and tie them up with the rib from the center of the leaf. Tip: When you are creating the ties from the ribs, they will dry out if you cut them too early in the process, so cut the leaves  when you are ready to cook. If they do dry out, spray with water to make them pliable again.

A nice accompaniment to the fish, is a mildly hot Aji Criollo sauce, made with mostly jalapeño peppers and cilantro which keeps the fish moist, and injects a zippy herb flavor. Add the sauce to fish before baking, then set out extra on the table in case guests want to add a little more.

If you are looking to throw a kickin’ Latin party, see my party plan A Latin Fiesta for more recipes and ideas.

MAKES 8 PACKETS

PREPARE BANANA LEAVES…PREHEAT OVEN 425ºF

1 or 2 banana leaves, defrosted
—
Unfold banana leaves. With a kitchen scissor, cut out the rib along the edge (to tie each packet), put aside. Carefully cut leaves into eight 12-inch squares.

MAKE THE AJI CRIOLLO SAUCE

3 jalapeños, stems and seeds removed, cut into 4 pieces
1/2 bunch of cilantro, both stems and leaves, roughly chopped
1/2 cup of water
3 cloves garlic, squeezed in a garlic press
Juice of 1/2 lime
1 tsp salt
1 tsp white vinegar
1 tsp olive oil
1 scallion, cut into thin rings
—
Combine in a blender, except scallions. Move to bowl, stir in scallions. Makes about 8 oz.

MAKE THE FISH PACKETS

1 1/4 LB cod fillet, cut into 8 pieces
aji criollo sauce
—
Take each banana leaf square by the corner and sweep back and forth over a burner, about 5 times each side. Place fish in center of leaf, top with a big spoonful of the aji criollo sauce. Fold top and bottom of banana leaf over fish, then fold in left and right sides to enclose the fish and form a packet. Tie packet, trim ends. Place onto baking sheet.

BAKE THE FISH

Place on oven’s middle shelf, bake for 20 min. To serve, keep fish inside packets to keep warm, and allow guests to unwrap and eat. It’s a bit messy with sauce oozing out, so nice to present in small bowls.

Each banana leaf measures about 3 to 4 feet, so could be used decoratively as a runner along the length of the table.

Taco Toppings: Nine Colorful Options

Posted on: August 1st, 2014 by Ellen Swandiak

In our plan for entertaining, this taco bar offers spectacular, and offbeat, taco toppings to round out the flavors and allow each guest to customize their taco to their liking. In addition, see our recipe for a unique and healthy colorful slaw. And a unique, tangy peach salsa.

It’s important to offer a lively spread of fresh toppings and sauces along with tacos. Variety is key since everyone has different dietary preferences. Non-cook items: cilantro, jalapeños, corn, black beans, and arugula.

[1] cilantro
[2] dijon mayo (see recipe below)
[3] fresh jalapeño slices
[4] corn
[5] black beans
[6] Aveyo avocado mayo (this product is no longer available, but you can mix a ripe avocado with a little mayo or put out thin slices of avocado)
[7] Pickled Pink Sweet Heat Jalapeños
[8] Rogue Hot Sauce
[9] baby arugula

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recipe

DIJON MAYO

Dijon mayo may not a traditional taco bar topping, but a squirt of this on any of the tacos heightens flavor.

MAKES ABOUT 1/2 CUP

2 TB mayonnaise
6 TB olive oil
1 TB red raspberry vinegar
1 tsp Maille Dijon mustard
1 clove garlic, pressed in a garlic press
s + p
pinch of cayenne
—
Whisk ingredients together. Put in serving bowl with a small spoon or squirt bottle.

Don’t miss our recipes for a couple more toppings: a salsa and colorful slaw.

Fish Taco: Smoky Paprika Blackened Grouper with Peach Salsa

Posted on: August 1st, 2014 by Ellen Swandiak

There’s something so refreshing about a fish taco. And they make the perfect dish for entertaining.

Choosing the type of fish: Grouper and mahi mahi are available in nice thick fillets, making them perfect for grilling. They won’t fall apart, especially if you use a fish basket to grill them. In this recipe, we’ve added a smoky, slightly hot spice mix to both sides. Suggested taco combo: Grilled Blackened Grouper with White Peach Salsa, arugula, and fresh jalapeño. This recipe is just one of the recipes for our Taco Bar Buffet in which we feature all types of gourmet fillings. 

MAKES ENOUGH FOR 12 TACOS

MAKE THE SMOKY SPICE MIX

1 tsp Safinter Smoked Spanish paprika
1 1/2 tsp onion powder
1 tsp dried thyme
1 tsp dried oregano
1 1/2 tsp garlic salt
1 tsp black pepper
1/2 tsp cayenne pepper
1 tsp cornstarch
—
In a small bowl, mix ingredients together. Store extra in a glass jar in cool spot.

MAKE THE GROUPER

Smoky Spice Mix
3 LB grouper or mahi mahi fillets, skin removed
—
Sprinkle spice mix over both sides of filets. Grill on hot bbq inside a fish basket about 1–2 min on each side, depending on thickness of the fillet. Remove from basket onto serving platter.

HOBNOBMAG Recipe Taco Bar Blackened Grouper

If you make the fish ahead of time, when you are ready to serve the tacos: Reheat fish in the microwave, or in the fish basket on the top shelf of the grill. Break into large chunks and place in a bowl on the taco bar buffet. We’ve got more recipes for pork, chicken, beef, and vegetarian tacos at this link.

Other Fish Taco recipes on Hobnob:

Fish Tacos with Style: Macadamia Crusted Halibut with Sweet Sour Mayo Sauce 

Learn to Make Alex Stupak of Empellon Taqueria’s Delectable Crispy Fish Tacos with Cabbage and Lime Mayo

Unusual Taco Bar Salsas: White Peach Salsa and Colorful Slaw

Posted on: August 1st, 2014 by Ellen Swandiak

Add these two dishes to your taco bar to create exciting combinations with any of the other recipes from our Taco Bar menu.  Our unusual taco bar salsas  add the crowning touch. This party’s getting hotter by the minute.

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recipe

SALSA: WHITE PEACH, CUCUMBER, RED PEPPER, RED ONIONS

This salsa works well with all the bases and looks pretty on the table. Choose peaches that are not too soft, so that you get a nice dice.

MAKES ENOUGH FOR 24 TACOS

GET A NICE SHARP KNIFE

3 almost ripe peaches, diced
1 English cucumber, diced
1 red bell pepper, diced
1 large red onion, diced
1/2 bunch cilantro, chopped
1 jalapeño pepper, seeded and diced
1/2 tsp salt
pinch of cayenne pepper
juice from 3 limes
—
In a medium bowl, place all the ingredients, squeeze lime juice over. Allow to sit in the fridge for at least 2 hrs to allow flavors to meld.

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recipe

SLAW: RED CABBAGE, PEA SPROUTS, PEA PODS, CARROTS

A healthy slaw with only a bit of sweetness.

MAKES ENOUGH FOR 24 TACOS

MAKE THE DRESSING

6 TB grape seed oil
4 TB pinot grigio vinegar
2 TB agave
s + p
—
Whisk ingredients together in small bowl.

MAKE THE SALAD

1/2 red cabbage, shredded
2 carrots, shredded
1 CUP pea pods, sliced thinly
1/2 CUP radish micro greens
—
In a medium bowl, put all the ingredients. Pour dressing and toss together. Allow to sit in the fridge for at least 2 hrs to allow flavors to meld.

BBQ Chicken Taco with Colorful Slaw and Jalapeño Accents

Posted on: August 1st, 2014 by Ellen Swandiak

Combine barbecue with a taco? What a grand idea. This BBQ Chicken Taco incorporates the easiest way to infuse BBQ flavors into chicken. What could be more summery? Suggested taco combo: Grilled Chicken BBQ Strips with Crunchy Slaw with Pea Pods & Carrots, fresh jalapeño, and cilantro. See the rest of the recipes for toppings and four other tacos to complete the menu. We’ve come up with a bunch of recipes that will wow guests with a Taco Bar buffet.

MAKES ENOUGH FOR 8 TACOS

MARINATE THE CHICKEN

2 LB chicken breasts
4 TB BBQ sauce
—
Toss chicken and sauce together in a bowl. Cover and refrigerate for at least one hour.

PREHEAT GRILL… GRILL THE CHICKEN

marinated chicken
—
Grill chicken about 3 min on each side.

When you are ready to make the tacos: add some more BBQ sauce to the breasts and heat up in the microwave or on the top shelf of your grill. Cut into strips and place in a serving dish on the taco buffet.

HOBNOBMAG BBQ Chicken Taco

HOBNOBMAG Taco Bar Buffet BBQ Chicken

Taco Recipe: Infused Ground Beef with Fresh Jalapeño and Corn

Posted on: August 1st, 2014 by Ellen Swandiak

As part of our Taco Bar menu, we had to include the classic ground beef version. Not just ordinary ground beef, this one is flavored instantly with an upscale sauce. A super quick way to add amazing spice to ground beef, still using all-natural ingredients. J Burger Burger Starter Chipotle and Onion Seasoning comes in handy with its instant flavor accents. Place this out on the buffet as well,  to use as a topping. Suggested taco combo: Chipotle Onion Ground Beef with arugula, fresh jalapeño, corn, and avocado mayo.

MAKES ENOUGH FOR 8 TACOS

FLAVOR THE BEEF

2 LB ground beef
8 TB J Burger Chipotle and Onion Seasoning
—
In a large heated skillet, add beef, break it up. Cook about 5 min, draining liquid as you go. When meat is cooked through, turn up the flame and sauté till crispy and browned. Remove from heat and add J Burger Chipotle and Onion Seasoning, mix well. Place in a serving bowl on your taco buffet.

HOBNOBMAG Taco Recipe Ground Beef

HOBNOBMAG Taco Bar Buffet

Taco Bar Vegetarian: Baked Peppery Sweet Potato Strips

Posted on: August 1st, 2014 by Ellen Swandiak

In setting up a taco bar, a good host knows to have one vegetarian option in the mix. We’ve come up with an unusual combination to offer to the vegetarians in your group. I’m a meat lover and this recipe turned out to be one of my favorites on this party theme’s taco bar. Suggested taco combo: mix Baked Peppery Sweet Potato Strips with black beans, Crunchy Slaw with Pea Pods & Carrots, and hot sauce. See the entire menu here.

MAKES ENOUGH FOR 8 TACOS

PREHEAT OVEN 375°F… BAKE THE POTATOES

5 large sweet potatoes, peeled and cut into 1/2-inch long rectangles (think thick fries)
3 TB olive oil
1 1/2 tsp coarse black pepper
1/4 tsp cayenne pepper
1 tsp salt

In a bowl, toss cut potatoes with oil and sprinkle pepper and salt. Place on parchment-lined baking tray. Bake 30 min. Place in a serving dish on your taco-buffet.

HOBNOBMAG Taco Bar Vegetarian

Crispy Fish Taco by Alex Stupak of Empellon Taqueria

Posted on: August 1st, 2014 by Ellen Swandiak

Chef Alex Stupak has re-written the rules of taco making which is why Empellon Taqueria is always packed and abuzz with aficianados. Wow your guests with his recipe for a delish, crispy fish taco.

Alex Stupak is pushing the limits of Mexican cuisine. His mission: treat tacos with respect and serve them in a fun environment. A former pastry chef who worked in top restaurants [WD-50, Alinea (chicago), and Clio (boston)], Stupak’s true love was Mexican cuisine. Starting with authentic Mexican flavors, ingredients, and techniques, he is known for introducing unexpected elements. The guacamole, for example, has a touch of sea urchin added for that “WOW, what was that?” factor. Imagine tacos with ingredients like beer-braised pork tongue and chorizo, or brussels sprouts, malted hummus and hazelnuts.

Of course, none of these creations would be what they are without some salsa. Empellon offers seven different salsas, so whatever mood you are in you will not be disappointed. Their smoked cashew and chipotle sauce is dubbed “crack sauce” and you might be tempted to eat it by the spoonful. So YES, if you are a lover of Mexican food: go to Empellon. But, if you just like to eat amazing food: go to Empellon!

To sample some of their best, don’t miss their monthly taco tastings, $55 for six tacos and complimentary Margarita. And on another night while also feeling gastronomically adventurous, head over to the East Village for some creative cocktails and amazing desserts at Empellon Cocina. In the meantime, enjoy this taco recipe from Alex Stupak. empellon.com

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featured recipe

Crispy Smelt Tacos with Cabbage and Lime Mayonnaise

This is, hands down, my favorite taco on earth. As a New Englander, fried seafood is very close to my heart and anytime you take something crispy and wrap it in something soft and supple it becomes all the more appealing. There are all sorts of legends and lore surrounding the idea of the fish tempura taco but I find most of them hard to believe. Whether this is authentic or not becomes quickly irrelevant once you sink your teeth into one.

MAKES 8 TACOS

For the Lime Mayonnaise

1 CUP mayonnaise
1/4 CUP freshly squeezed lime juice
2 cloves roasted garlic, minced
1 tsp grated lime zest
—
In a bowl, combine all the ingredients and whisk together. Cover with plastic wrap and set in the refrigerator until needed. (Can be made up to a week in advance.)

For the Tempura Batter

3 CUPS all-purpose flour
1 1/2 CUPS rice flour
1 tsp baking powder
1 tsp salt
1 1/4 CUP beer, very cold
1 1/4 CUP vodka, very cold
—
In a bowl, whisk together all the dry ingredients. Gently fold in the liquids and dispense into iSi Siphons, each charged with 2 CO2 cartridges.

For the Jalapeño Relish

1 CUP Sweet Pickled Jalapeños, seeded and de-veined
1/2 CUP Tomatillo Base
1/4 CUP reserved Sweet Pickling Liquid from the jalapeños
1 TB sugar
salt, to taste
—
In a large bowl, combine all the ingredients. In batches, transfer to a blender and purée to a coarse texture. Transfer to another bowl and stir with a spatula. Set aside.
Advance Preparation: This relish can be made up to a week in advance.

To make the tacos

2 CUPS vegetable oil, for frying
8 Maine smelts
all-purpose flour, for dredging
Tempura Batter
8 tortillas, warmed
1 CUP Lime Mayonnaise
1 CUP Jalapeño Relish (a mix of sweet pickled jalapeños and tomatillos)
2 CUPS shredded cabbage
1 CUP red radish slices
1/2 CUP minced onion
1/2 CUP cilantro leaves
—
In a 3-qt Dutch oven fitted with a candy thermometer, heat the vegetable oil to 350°F.

Clean the smelts: Start by cutting off the heads. With a paring knife, cut a slit up the belly and remove the innards. Rinse under cold water and pull the spine away from the flesh (this is optional, as the bones are very small and edible).

Dredge the smelts in the flour and coat in the tempura batter using the iSi Siphons. Carefully place into the hot oil and cook for 4-6 minutes, or until the smelts are cooked through and crispy. Remove the fish with a slotted spoon and transfer to a plate lined with paper towels and drain.

To assemble the tacos, lay the tortillas on a plate or, if serving family style, on a platter. On each tortilla, spread 2 tablespoons of Lime Mayonnaise followed by 2 tablespoons of Jalapeño Relish. Add 1/2 cup of shredded cabbage and top with the fried fish. Garnish the tacos with equal amounts red radish slices, minced onion and cilantro leaves.

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