Lunch

Asparagus & Shrimp Stir Fry

March 18, 2013

Asparagus & Shrimp Stir Fry

Spring time is nearly here which is a great time to find sweet, juicy, local asparagus.  Asparagus & Shrimp Stir Fry make the perfect weeknight dinner. 

INGREDIENTS

1 1/2 Pounds Asparagus

2 Tablespoons Fish Sauce

1 Tablespoon Soy Sauce

1 Tablespoon Oyster Sauce

6 Tablespoons Vegetable Oil Divided

2 Tablespoons Minced Garlic

1/2 Pound Peeled & Deveined Large Shrimp

2 Large Sliced Shallots

1 Tablespoon Rice Wine

1/4 Teaspoon Freshly Ground Pepper

Wash the asparagus and then snap off the end of each asparagus stalk.  I don’t like to cut them and feel that snapping is much better because the stalks will naturally bend just above the tough part.  Next, cut the asparagus into 2 inch pieces on the bias.  Set aside.  In a small size bowl mixt together the fish sauce, soy sauce, oyster sauce and 1 tablespoon vegetable oil.  Set aside.  In a wok or large skillet add 3 tablespoons vegetable oil over a medium high heat.  Add the minced garlic and cook for 15 seconds.  Stir constantly.  Add the shrimp and cook for 45 seconds.  Stir in 1 tablespoon of the cooking sauce and cook for another 2 minutes.  You will want the shrimp to be almost opaque all the way through.  Remove from the heat and place into a medium size bowl and set aside.  Wipe the wok or skillet clean with a paper towel and place back on the stove.  Turn the heat to high and pour in the rest of the vegetable oil and add the shallots.  Cook and stir constantly for 30 seconds.  Add the asparagus and pour in the rest of the cooking sauce.  Cook the asparagus in the sauce for 4 minutes.  Add the shrimp back to the pan and cook for 2 more minutes.  Remove from the heat and stir in the rice wine and pepper.  Transfer to a serving platter and serve with steamed jasmine rice.  Serves 4

Afternoon Tea Avocado & Bacon Sandwiches

March 15, 2013

Afternoon Tea Avocado & Bacon Sandwiches

It’s still Afternoon English Tea Time here at Tiny New York Kitchen.  Here are some delicious Avocado & Bacon Sandwiches to snack on with your 4 o’clock tea.

INGREDIENTS

1/4 Pound Bacon Slices

1 Ripe Avocado

1/2 Teaspoon Lemon Juice

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

3 Tablespoons Softened Butter

4 Large Slices of Either White Bread or Whole Wheat Bread

Coarsely chop the bacon and put into a skillet over a medium heat.  Cook until the bacon is crisp.  Remove from the heat and drain on paper towels.  Peel the avocado but make sure not to remove the nice bright green flesh just inside the skin.  Cut in half and remove the seed.  Mash the avocado in a small size bowl and stir in the lemon juice.  Add the kosher salt and pepper.  Butter the bread and then spread the avocado mixture onto the buttered sides of two of the pieces of bread.  Sprinkle the bacon over the avocado.  Cover with the other two pieces of the buttered bread (buttered side down).  Press the sandwiches together and with a knife cut off the crusts.  Cut each sandwich into 4 triangles or into horizontal fingers and arrange them on a serving plate.  Makes 8 tea sandwiches. 

Spicy Chicken Sandwiches

March 9, 2013

Spicy Chicken Sandwiches

The custom of afternoon teas is thought to have been introduced in England in 1840 by Anna, the seventh Duchess of Bedford.  Lunch was eaten earlier then and dinner was not served until later in the evening.  The Duchess became hungry during the afternoon and requested tea, bread, butter and cake to be brought to her room.  This quickly became a habit and she began asking friends to join her. 

INGREDIENTS

1/4 Pound Boneless Cooked Chicken

2 Teaspoons Mango Chutney

2 1/2 Tablespoons Mayonnaise

1/2 Teaspoon Curry Powder

1 Teaspoon Lemon Juice

1/2 Teaspoon Kosher Salt

3 Tablespoons Softened Butter

4 Slices Either Whole Wheat or White Bread

Chop the chicken into small pieces and place into a small size bowl.  If the chutney has any large pieces of fruit make sure to chop them into smaller pieces.  In a medium size bowl combine the chutney, mayonnaise, curry powder, lime juice and kosher salt.  Mix well and then add the chopped chicken.  Butter the bread slices.  Place the chicken mixture on the buttered side of two pieces of bread. Put the tops on and press together.  Cut off the crusts from the bread and cut each sandwich into four horizontal pieces.  Arrange on a serving plate and serve with tea.  Makes 8

 

 

Tostadas de Pollo

March 6, 2013

Tostadas de Pollo

This dish is popular in Mexico City and the state of Puebla.  It has a smoky chipotle chile sauce that transforms the plain chicken into something addictive. 

INGREDIENTS

Tostadas

Vegetable Oil

8 Corn Tortillas

1/4 Cup Chopped Onion

1 Minced Garlic Clove

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1/4 Cup Tomato Paste

1 1/2 Tablespoon Pureed Canned Chipotles In Adobo

2 Cups Shredded Cooked Chicken

 

Garnishes

1 Cup Thinly Sliced Cabbage or Head Lettuce

3/4 Cup Pico de Gallo

1/2 Cup Crumbled Queso Fresco (Optional)

2 Tablespoons Chopped Cilantro

1/2 Cup Shredded Cheese (Optional)

1/2 Cup Diced Avocado (Optional)

1/2 Cup Diced Tomatoes (Optional)

1/4 Cup Crema

Heat 1/4 inch of vegetable oil in a large frying pan over a medium high heat until shimmering.  Cook 2 tortillas at a time.  Turn once and cook for 2 to 3 minutes until a deep golden and crisp.  Transfer to paper towels and set aside.  Repeat until all of the tortillas are cooked.  Puree the contents of the chipotle can in a food processor or blender.  In a separate large frying pan add 1 tablespoon of the hot oil.  Add the onions, garlic, kosher salt and pepper and sauté for 90 seconds.  Stir in 3/4 cup of water, tomato paste, chipotle puree and cook over a medium high heat for 1 minute.  Add the shredded cooked chicken and cook for 3 minutes.  Add more water if you need to.  Place the tortillas on a very large serving platter.  Place the chicken onto the tortillas.  Garnish with cabbage, salsa, queso fresco, cilantro, Pico de Gallo, shredded cheese, avocado and tomatoes.  Drizzle with crema.  Serve immediately.  Serves 4

Mexican Shrimp Sauté

March 4, 2013

Mexican Shrimp Sauté

This Mexican seafood dish is so easy to make and is low calorie as well. 

INGREDIENTS

2 Teaspoons Olive Oil

2 Cups Cooked Shrimp

8 Halved Cherry Tomatoes

1/2 Cup Pimientos (Cut Into Strips)

1 Tablespoon Parsley Flakes

1/2 Teaspoon Onion Salt

1/8 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Pepper

1/4 Teaspoon Garlic Powder

1 Tablespoon Lemon Juice

1 Large Ripe Avocado (Cut Into Thick Strips)

Heat the olive oil, over a medium heat, in a large sauté pan.  Add the shrimp and cook for a few minutes until fully heated.  Add the tomatoes and pimientos.  Sprinkle in all of the spices.  Add the lemon juice.  Give a good stir.  Add the sliced avocado last and cover with a lid.  Remove from the heat and let stand for 5 minutes.  Remove the lid and give one last stir.  Transfer to a serving platter and serve immediately.  Serves 4

Huevos Rancheros

March 2, 2013

Huevos Rancheros

Mexican food is often imitated but nothing compares to authentic Mexican dishes.  Here is a great Mexican weekend breakfast favorite.

INGREDIENTS

8 Tablespoons Vegetable Oil

8 Mini Corn Tortillas

Salsa

1/2 Cup Shredded Cheese

8 Eggs

In a large skillet heat the oil and soften the corn tortillas on both sides by dipping them in hot oil.  Drain and set aside in a warmer.  Fry the eggs sunny side up and then place the eggs over the corn tortillas.  Top with salsa and garnish with cheese.  Serves 4

 

Salsa

4 to 5 Stewed Tomatoes

2 Tablespoons Diced Onion

1 Teaspoon Vegetable Oil

1/2 Teaspoon Kosher Salt

1/4 Teaspoon Garlic Powder

4 Ounces Diced Green Chiles

Chop the tomatoes and combine with the onions.  Heat in a saucepan with the oil and salt. Cook over a medium heat until well blended.  Mix in the chiles and cover to simmer.  Serve hot over your Huevos Rancheros.

Chiles Rellenos

February 27, 2013

Chiles Rellenos

Chiles Rellenos are traditional Mexican food that is eaten all year long, but is especially popular during the Lenten season. In Mexico the classic dark green poblanos are the perfect stuffing chili.  Try this non-meat dish out and enjoy a traditional Mexican experience. 

 

INGREDIENTS

8 Poblano Chiles

8 Strips Monterey Jack Cheese

Flour for Dusting Chiles

6 Eggs Separated

1/2 Teaspoon Kosher Salt

1 Tablespoon Milk

Vegetable Oil For Frying Chiles

 

Preheat your oven to 350º F.  Roast the chiles in the oven for 10 minutes.  You will want the skin to be easily removed.  You can also roast over a burner if you like.  Take the roasted chiles and place in a wet paper towel or kitchen towel.  Leave there for a few minutes.  It is easier to remove the skin this way.  Remove the skins, then rinse the in cold water.  Dry with a paper towel.  Make a small slit at the base of the stem and carefully remove the seeds.  Leave the stem intact.  Insert a strip of cheese in the chiles and try not to tear the chiles.  Dust the chiles in flour evenly and leave place onto a plate.  In a separate bowl, slightly beat the egg yolk with the milk.  Add the egg yolks to the egg whites and gently stir to combine.  Heat the vegetable oil in a large heavy fry pan.  Dip the floured chiles in the egg batter and fry until golden brown.  Remove from the oil and drain lightly.  Serve immediately with sauce.  Serves 8

 

Chile Relleno Sauce

INGREDIENTS

3 Tablespoon Vegetable Oil

3 Tablespoons Unbleached Flour

2 Cups Water

6 Tablespoons Chili Powder

1/4 Teaspoon Garlic Salt

1/2 Teaspoon Kosher Salt

1/8 Teaspoon Ground Cumin

1/2 Cup Tomato Paste

In a medium size saucepan, heat the oil over a medium heat and add the flour.  Brown the flour for 2 minutes.  In a measuring cup dissolve the chili powder in the water.  Add the chili powder water to the browned flour.  Add the garlic salt, kosher salt, ground cumin and tomato paste.  Cook to a boil and then reduce the heat to a simmer.  Cook for 10 minutes or until thickened.  Remove from the heat and pour over the chile rellenos and serve immediately. 

 

Ground Beef Tacos

February 26, 2013

Ground Beef Tacos

This recipe is perfect for kids because it has no chile, but if you want it hotter then add a pinch of ground red chile powder for a bit of heat and some extra flavor.  This taco can be served in either a soft corn tortilla or a hard corn tortilla that has been fried. 

 

INGREDIENTS

1 Tablespoon Olive Oil

1 1/2 Pounds Ground Beef

3 Minced Garlic Cloves

1/3 Cup Chopped White Onion

1 Cup Kidney Beans

1/8 Teaspoon Ground Cumin

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Ground Black Pepper

1 Teaspoon Red Chile Powder (Optional)

Corn Tortillas or Taco Shells

3/4 Cup Shredded Cheddar Cheese (Optional)

1/2 Cup Diced Roma Tomatoes

Sour Cream (Optional)

In a large size heavy skillet heat the olive oil over a medium heat.  Add the ground beef and cook for 5 minutes.  As the meat cooks, use a spoon to break the ground beef into smaller pieces.  Add the garlic and cook for 1 minute.  Add the onions and cook for 4 minutes.  Stir constantly to prevent burning.  Add the cumin, kosher salt, pepper and chile powder (if you are using it).  Cook for another 3 minutes until the ground beef is completely done.  Remove from the heat.  Warm up the kidney beans separately in a small saucepan over a medium heat for 5 minutes. Remove from the heat and drain. To make each taco place some of the drained kidney beans and some of the ground beef mixture inside each corn tortilla or taco shell.  Top with cheddar cheese, lettuce and tomato.  Top with a bit of sour cream if you want.  Makes 6 to 8 tacos. 

Rustic Potato Cheddar Soup

February 25, 2013

Rustic Potato Cheddar Soup

Spring is on its way, but in the meantime let’s warm ourselves up with delicious Rustic Potato Cheddar Soup.  Comfort food in its truest form. 

INGREDIENTS

4 Bacon Slices

1 Large Onion

1 Pound Boiling Potatoes

1/4 Cup Unbleached Flour

1 3/4 Cups Water

1 1/2 Cup Chicken Broth

1/2 Cup Stout Beer

2 Cups Grated Sharp Cheddar Cheese

2 Tablespoons Chopped Chives

 

Chop the bacon.  Place in a large saucepan and cook over a medium heat for 8 minutes until crisp.  Stir occasionally.  Transfer the bacon to paper towels to drain.  Reserve the fat in the pan.  Chop the onion and peel the potatoes.  Cut the potatoes into half inch cubes.  Cook the onion in the reserved fat for 10 minutes over a medium heat.  Stir occasionally.  In a measuring cup stir together the flour and water.  Add the flour mixture to the onions.  Add the potatoes and the chicken broth.  Stir together and cook on low for 14 minutes.  You will want the potatoes to be soft. Add the beer and cook for 10 minutes.  Gradually stir in the cheddar cheese, but do not let it boil.  Ladle the soup into individual bowls and sprinkle with bacon.  Serves 4

 

Curried Carrot Soup

February 24, 2013

Curried Carrot Soup

INGREDIENTS

7 Large Peeled & Chopped Carrots

2 Cups Water

2 1/2 Cups Vegetable Stock

1 Cup Heavy Whipping Cream

1 Teaspoon Curry Powder

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground PepperIn a large soup pot add the chopped carrots.  Add water and bring to a boil over a high heat.  After bringing to a boil turn the heat down to medium and simmer for 30 minutes until the carrots are nice and tender.  Drain the cooked carrots and cool them completely.  Add the cooled carrots and the vegetable stock into either a food processor or blender.  Pulse for 30 seconds until nice and smooth.  Return the mixture to the soup pot.  Add the whipping cream, curry, salt and freshly ground pepper.  Cook over a medium heat for 15 minutes until the soup is heated through.  Make sure to stir often.  Remove from the heat and ladle into bowls or a soup terrine.  Garnish with sour cream, chopped basil or red pepper flakes if you want.  Serves 4

 

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