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Sweet Chili Dipping Sauce
1/4 cup rice wine vinegar 2 tablespoons fish sauce 1/4 cup hot water 2 tablespoons sugar 1 lime, juiced 1 teaspoon minced garlic 1 teaspoon red chili paste In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and chili paste until combined. Pour into a small bowl and serve with the summer rolls
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Holy Mole!
This Mole dish was sampled at the 2013 Chocolate Infusion event at the Miner's Foundry · Total Time 4 1/4 hours · Yield Serves 6 Add to Shopping List Ingredients · 4 pounds boneless, skinless chicken thighs (about 12) · Coarse salt · 1 can (28 ounces) whole tomatoes · 1 medium yellow onion, roughly chopped · 2 dried ancho chiles, stemmed · 1 large chipotle chile in adobo sauce · 1/2 cup sliced almonds, toasted · 1/4 cup raisins · 3 ounces bittersweet chocolate, finely chopped (1/2 cup) · 3 garlic cloves, smashed and peeled · 3 tablespoons extra-virgin olive oil · 3/4 teaspoon ground cumin · 1/2 teaspoon ground cinnamon · Fresh cilantro leaves, ...
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Savory White Beans with Bacon & Sage
1/3 lb. slab bacon Olive Oil 1/2 diced yellow onion 2 minced garlic cloves 2 cans of white beans 1 C. chicken stock 1 T. ground dried sage Directions: Cube the bacon. Heat cast iron skillet with a few tablespoons of olive oil. Add bacon and cook well. Pour off excess grease and set aside cooked bacon. Add to the skillet the onion and garlic. Cook for 5-7 minutes. Add chicken stock, sage and drained white beans. Add back the cooked bacon cook for 15 minutes. Salt & Pepper to taste. Serve hot.
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Angel Hair Pasta with Peas, Prosciutto and Lemon Sauce
1/2 lb. angel hair pasta 1/3 C. whipping cream 1 C. shelled fresh peas or frozen petite peas 4 oz. thinly sliced prosciutto, chopped (about 1 cup) 1/3 C. dry white wine 4 t. fresh lemon juice 1/3 C. grated pecorino romano cheese (about 1 oz.) Cook pasta in a large pot of water until aldente (tender but firm to the bite). Drain. Reserve 3/4 C. pasta cooking liquid (water). Simmer cream and fresh lemon zest in a large skillet over medium heat until slightly reduced (about 1 minute). Stir in peas, prosciutto, wine and lemon juice. Simmer 2 minutes. Add pasta and cheese and toss to ...
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Autumn Vegetable Curry
3 T cumin 3 T coriander seeds 3 T vegetable oil 1 medium yellow onion 4 minced garlic cloves 3 T curry powder 2 T garam masala 2 T fresh, grated ginger 1 14oz. can of fire roasted crushed tomatoes 1 32oz. box of organic chicken stock 1 sweet potato 1 yukon gold potato 1 small head of cauliflower 1 14oz. can of coconut milk 2 cups cooked basmati rice In a dry skillet, toast the cumin and the coriander until lightly brown and fragrant. Grind in a spice grinder. In a dutch oven, heat vegetable oil and add the chopped yellow onion. Add toasted spices. Cook 3-4 minutes. Add minced garlic, curry powder and ...
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Chicken Tortilla Soup
1 medium yellow onion 3 T olive oil several corn tortillas 2 T minced garlic 2 T ancho chili powder 1 t chipotle powder 2 T ground cumin 1 14oz can of diced tomatoes 1 and 1/2 32oz boxes of organic chicken stock avocado cooked shredded chicken Dice the yellow onion. Saute the onion in the olive oil for 3-4 minutes. Add diced corn tortillas. Stir in minced garlic, ancho and chipotle powders. Stir for about a minute until flavors are well blended. Add the cumin, can of dice tomatoes and the chicken broth. stir. Add the shredded chicken. Cook for 20-30 minutes until the tortillas break down and thicken the ...
