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Fusion Cuisine

May 20, 2013 · Posted in Recipes · Comment 

Some cool recipes images:

Fusion Cuisine

Image by Telstar Logistics
Miel invented a new recipe at Hot Dog Johnny’s! Here it is:

Miel’s Roadside Treat

1 dill pickle spear
1 french fry

Combine dill pickle with french fry. Hold in mouth simultaneously until cheeks are full. Chew liberally. Swallow. Repeat.

Durango Chicken, Caesar Scalloped Potatoes and Curried Green Beans

Image by sweet mustache
The recipe for the green beans is from this book.

Durango Chicken
1 lb bonless, skinless chicken breasts
1/4 cup all-purpose flour, divided (4 tbs)
3 tbs olive oil, divided
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 tsp chili powder
1 tsp hot sauce (optional)
2 cups sliced mushrooms
1 (14.5 oz) can chicken broth (or white wine)
2 tbs tomato paste
1/3 cup sliced green olives
1 tsp lemon grass powder
Salt to taste

Place 3 tbs of the flour on a paper plate or wax paper. Coat the chicken with the flour. Heat 2 tbs of the oil over medium-high heat in a large skillet.

Add the chicken and cook, turning once, until chicken is cooked through. About 15 – 20 minutes. Remove and wrap in foil.

Add the last tbs of oil along with the bell peppers. Cook for 5 minutes. Add the last tbs of flour, the chili powder and, if using, the hot sauce and cook for another minute.

Add the mushrooms, broth, tomato paste, olives and lemon grass powder. Simmer until sauce slightly thickens, about 5 minutes. Taste and add salt if desired. Serve the chicken with some of the sauce.

Caesar Scalloped Potatoes
1 tbs butter
1 medium onion, chopped
2 cloves garlic, minced
1 tbs all-purpose flour
1 cup milk
1/3 cup grated Parmesan cheese (or Swiss)
4 cups diced potatoes
1 tsp mustard
1/2 tsp pepper
1/2 tsp Worcestershire sauce
Salt to taste

Heat the butter in a pan over medium heat. Add the onion and garlic and cook, stirring occasionally, for about 10 minutes. Add the flour, stir in for one minute.

Add the milk. Bring to a gentle boil while stirring. Stir constantly until sauce thickens, about 5 minutes.

Add the Parmesan, potatoes, mustard, pepper and Worcestershire sauce and mix well.

Reduce heat to medium-low and cover. Cook, stirring occasionally, until potatoes are tender, about 15 minutes. Taste and add salt if needed.

Curried Grean Beans
2 tbs peanut oil
2 tbs red curry paste
6 cups chicken or vegetable broth
1 lb green beans
Cooked rice (I didn’t use this)

In a large saucepan, heat the peanut oil over medium heat. Add the curry paste and stir for 1 minute.

Add the broth, stir to combine with the curry paste. Add the green beans and bring to a slow boil. Cook for 15 to 20 minutes to reduce the liquid

Reduce heat to a simmer and continue to cook until beans are very well done. Serve over rice (if using).

The chicken was great. The potatoes were good, but I added more pepper and next time I would use Swiss cheese. The green beans were okay, but it seemed like way too much liquid and the beans were too mushy for my taste.

plum salsa

Image by sarahstarkweather
The sort-of recipe for plum salsa: diced plums, tomato, onion, green bell pepper, jalapeno pepper, garlic; lime juice, honey, cayenne pepper, salt.

The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant

October 29, 2010 · Posted in Bestselling Cooking Books · 5 Comments 

Product Description
The Greens Cookbook is that rarity, a book that truly represents a revolution in cooking. Here are the recipes that helped to create the boldly original and highly successful Greens Restaurant on San Francisco Bay. Not only for vegetarians, this book caters to everyone who seeks delight in cooking and eating. Using an extraordinary range of fresh ingredients in imaginative and delicious ways, it shows how to present a feast for the eyes as well as for the palate.More >>

The Greens Cookbook: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant

Fabulous Wild Fungi ~ Wildly Creative Cuisine (Kindle Edition)

May 22, 2010 · Posted in Bestselling Cooking Books · Comment 

Fabulous Wild Fungi ~ Wildly Creative Cuisine

While there are over 14,000 mushrooms, only about 3,000 are classified as edible, more than 700 have known medicinal properties, and fewer than one percent are recognized as poisonous. Each edible mushroom has its own unique texture and flavor. Preparing mushrooms according to their individual characteristics brings out their distinct culinary assets. Some are best eaten raw, sautéed, baked, or added to soups or sauces. Other, especially those with high (more…)