Tag Archives: basil

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Gluten free dinner: Basil Polenta with Lemon Zest with @torikayal

Gluten free dinner: Basil Polenta with Lemon Zest with @torikayal
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Gluten Free Basil Polenta with #zucchini #tomato #lemonzest #greenbeans

Basil Polenta with #zucchini #tomato #lemonzest #greenbeans
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2012-10-03 20.33.51

Carrot Soup with #curry #cayenne #hotsoup

Carrot soup is an excellent lunch or dinner.  It’s tricky to get the soup to not pool too much.  I think that’s what separates the pros from the joes.

This recipe isn’t really a recipe in so much as putting carrots in a Cuisinart or blender.  The real magic is your own palette.  I used a bit of salt, pepper, curry and cayenne to treat this.

For those that need a recipe:

Prep

  • Get a bunch of carrots.
  • Skin them with a peeler
  • Chop into manageable sections because you’re going to have to put these in a pot of water and a Cuisinart later.
  • Boil a large pot of water.  Add some salt.  Some.  Not a lot.  Hear me?
  • You will need Curry Powder, Cumin Powder, Cayenne Powder
  • You will need Greek Yogurt or Sour Cream and Basil Flakes to finish this dish and impress your lady.

Make it

Once you have your carrots peeled, and your water boiling (or roiling if that’s how you like to think about it), start adding carrots.  Boil for about 5 minutes.  You want them soft, but you don’t need to completely cook them.

Keep the large pot out, off heat.  You’re going to use this again.

Remove the carrots from the boiling water.  Put A FEW of them in a Cuisinart and blend.  Do not over stuff your Cuisinart.  This is super hot and it will burn the shit out of your hand or anything else this comes in contact with.  Add a few carrots at a time.  See where your puree level ends up before adding more carrots.  Our bunch of carrots yielded about 4 bins of Cuisinart.

Between each bin of soup making, pour the carrot puree back into the large pot from before.

Now you have all your puree back into the large pot.  Now we stir in the seasoning.  Again, this is to your palette.  I probably put a teaspoon of the curry and cayenne.  You might also try a cumin and curry combination.

Finish it

Plate this for your lady with a bit of Greek Yogurt or Sour Cream.  This will balance your spicy soup.  You want her to sweat now, but not so much you kill the mood.  Finish the plate with a sprinkle of basil flakes to give it a finished look.  For the sides, you can go for some fresh bread, which will also help to soften the hotness of your soup flavoring.

Drink with it:

A Lager beer is a good compliment to this.  You could also try a Sapporo or other Asian beer since we’re adding so much spicy flavor.  Pair a beer or wine that works with the spices.  The spices we used are indian and asian.  If you go for a sweeter spice (not all spices are hot), go with a drier drink.

eggs and capers

Dudes Breakfast Collaboration with the Original Dude.

Dudes breakfast collaboration w/ the original dude. #eggs #capers #scallions #sausage
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My dad (aka “the original dude”) is all about presentation.  I guess thats probably really good for a food blog, considering the tremendous feedback that was given on Facebook about this breakfast and the dinner the night before.

Breakfast is easy to overlook when you’re at home, trying to get to work.  Muffins or cereal are super easy and quick.  However, on the weekend and if your family is in town, take a few minutes and prepare something for them.

The ingredients are easy:

  • Eggs
  • Onions
  • Scallions
  • Capers
  • Meat or Bread for the side.

Preparation:

Chop onions.  Drain capers.  Chop scallions from the white up towards the green stem, leaving some stems for plating.


To make it:

Olive oil, salt and pepper in a pan on medium-high heat for a few minutes.  Add the onions because they take the longest and we want them soft from cooking.  After a few minutes the onions will start to brown.  While you’re waiting, mix 1-2 eggs per person in a mixing bowl.  You can make the eggs a little fluffier by adding milk to this mix.  Also add a pinch of salt and pepper. Now pour the eggs into the already hot pan with the onions.  Keep the eggs moving a bit, just like a scramble.  Now, add your capers.  Capers are strong, so add to taste (but at least add a tablespoon’s worth!).  Add a few chopped scallions.  Keep the eggs moving around until they’re firm enough to your liking.  Remove from the heat and plate.

Plating like a boss.

Dad did this like you see above.  Plate the eggs.  Then add a “schmear” of BBQ sauce.  Place a scallion end on this.  Place your bread or sausage next to this.  Finish with a sprinkle of paprika around the plate edge.

Tools you’ll need to make this breakfast.

Coconut Chicken and Basil over Coconut Rice

Coconut Chicken and Basil over Coconut Rice. #foodpics #chicken #basil #basamatirice
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Definitely one of my favorite dishes to make.

In the past, I’ve tried to make this with a lot of punch, but I’ve learned some subtly is good, too. Instead of making something that had eyes watering in the kitchen because of the spices, I kept it simple, followed the timing closely and made sure my chicken was pounded evenly.  “Low and Slow” was also a primary thought when making this.  I really let everything simmer, which also means cooking the chicken less when initially searing it.

The ingredients.

  • Chicken breasts
  • coriander
  • cinnamon
  • salt
  • olive oil
  • 1 can coconut milk
  • fish sauce
  • red onion
  • fresh basil
  • 3 minced garlic
  • 2 thai chili
  • 2 cups basamati rice

Preparation

Coconut Basil Chicken Preparation - ChopStart with the rice.  Basamati doesn’t take 50 minutes like brown rice, but still get it soaking at the very least.  This recipe can be done quickly, but “low and slow” means you wait on getting the rice going.

Now chop your red onion and thai chili.  The thai chili you need to de-seed it.  This is also referred to a “seed”, which I thought was confusing.  Why would you say, “Seed the chili” when you mean “remove the seeds”?  You can also mince your garlic here, too.

Chop your basil and keep cool.

Pound the chicken breasts down to even thickness.  About 1/2 inch, but no less than 1/4 inch.

To Make It

Once again, this is an adaptation of a Mark Bittman’s Kitchen Express recipe #57 Chicken in Spicy Basil-Coconut Sauce.  You can start here, but this is my version.

Sear Seasoned ChickenPound the chicken down, season it, sear it quickly.  About 4 minutes a side on medium-high heat.  This time can be adjusted if you’ve been super aggressive on pounding down the chicken in your prep.  Remove from the pan when both sides have hit some heat. Remember that we’re going to put the chicken back, so don’t worry about cooking the chicken through.

This is probably a good time to at least get your rice going.

Simmering VeggiesNow, add the onion, thai chilis, garlic and salt to the same olive oil.  Let it simmer for a bit before adding the coconut milk.  This gets the onion and thai chilis to hang out a bit and get soft.

Once you’ve let this simmer for a few minutes, add the coconut milk, basil and chicken back into the mix.  Simmer in Coconut MilkAdd a few dashes of fish sauce.  Cook until the milk boils.  Now, reduce the heat and let this simmer for at least 10 minutes. Check the chicken every few minutes so it doesn’t dry-out.  Yes, you can dry the shit out of this chicken, even when it’s simmering in the milk.

Don’t forget about your rice.

Plate it.

Coconut Chicken PlatedPlate over rice in a shallow bowl so you can also pour the milk over the chicken.  The rice will soak up the milk, too.  You can also dice the chicken into cubes now.  Careful, though – the juices will be hot!

What You’ll need to make this dinner:

Appetizer: avocado w/ balsamic and cherry tomatoes by @kateveronneau

Appetizer: avocado w/ balsamic and cherry tomatoes by @kateveronneau
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Simple and bold. The avocado was a really nice neutral to the tomato and balsamic mix. We loved the simple prep and presentation of this appetizer.

Wedding appetizers! #mozzarella #tomato #basil

Wedding appetizers! #mozzarella #tomato #basil
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Dudes Parmesan Chicken

Dudes Parmesan Chicken Dinner

Dudes Parmesan Chicken

Dudes Parmesan Chicken

It’s valentines day, so I decided it was time to try something new. allrecipes.com has a “My Mom’s Parmesan Chicken” entry, but I didn’t have everything I needed. If you look at that list, the recipe calls for garlic powder, bread crumbs, parsley and ground black pepper – all of which I’m out of.  So, I remembered what my roommate at The Stone House did for a “breaded chicken” once – he used oatmeal. We had a ton of it at the house, and that dish was always excellent. So I decided to adapt that for this recipe.  The other things I could get around.  An so, the Dudes Parmesan Chicken Dinner was born.

Here’s the recipe as I made it:

  • 1 chicken breast
  • 1 teaspoon garlic salt (because I didn’t have garlic powder, so I thought garlic salt could replace both the garlic powder and the salt)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil (for the parsley)
  • 1/2 cup grated Parmesan
  • 1/2 cup oatmeal
  • 1/4 cup olive oil
  • 1/4 cup canola oil
  • 1/2 cup white wine

dudes parm chicken ingredients

Here’s the all recipe directions:

  1. Measure salt and pepper, garlic powder, paprika, thyme, Parmesan cheese, parsley, and bread crumbs into a bag. Shake chicken pieces in bag until well coated.
  2. Oil roasting pan lightly, and arrange chicken in pan. Sprinkle with melted butter or margarine.
  3. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes. Remove from oven, and pour wine over all. Cover, and bake an additional 15 minutes.

dudes parm chicken prep

And this is what I did:

  1. Measure garlic salt, paprika, thyme, Parmesan cheese, basil, oatmeal and canola oil into a bag.  Shake chicken in bag until well coated.
  2. Oil pyrex pan with olive oil and arrange chicken in pan.  Sprinkle with all remaining bag contents and cover with olive oil.
  3. Bake, uncovered, at 350 degrees F (175 degrees C) for 45 minutes.  Remove from oven, and pour wine over all.  Leave uncovered, bake an additional 15 minutes.

I left it uncovered because I think the amount of chicken I had wasn’t enough for the other ingredients, so I wanted to make sure the wine would cook off.

I also added green beans.

  • two handfuls of green beans
  • 1/4 teaspoon butter
  • 1/8 teaspoon salt
  • 1/4 cup water
  1. Cut the ends off the green beans.
  2. Put butter, salt, water, beans in a sauce pan.  Set to medium-high heat (6 on an electric range) for 10-15 minutes.

And thats it!  So, this isn’t a quick meal because the chicken takes an hour, but it is super easy.  And that, my friends, is a Dudes With Food kind of gourmet meal.