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Recipes
Cilantro-Chipotle Tilapia
By Drjt
Preheat broiler. Pure cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 teaspoon salt, and 1/2 teasp...
- 1/2 cups chopped cilantro
- 2 tablespoons vegetable oil
- 1 tablespoon chopped canned chipotles in adobo
- 1 tablespoon water
- 1/2 teaspoon ground cumin
- 4 (6-ounces) tilapia fillets
Dining Tip: Michael Mina's Seafood Tagine | Dining Tips | News & Features | Wine Spectator
By Drjt
Note: Soak a tagine in cold water for at least 1 hour before use
- 8 Roma (or plum) tomatoes
- Salt and pepper to taste
- 1 cup white pearl onions, peeled
- 2 cups orange juice, strained
- 8 heads baby fennel, cut in half
- 1/2 cup plus a few tablespoons extra virgin olive oil
- 8 black mussels, cleaned
- 8 Manila (or small littleneck) clams, cleaned
- 1/2 pound squid, cleaned and cut into 1/2-inch rings
- 8 jumbo prawns, peeled and de-veined, head on
- 8 scallops, cleaned
- 2 small cooked and sliced linguica (or spicy pork) sausages, about 8 ounces
- 12 garlic cloves, peeled and sliced thin
- 8 whole pieces star anise
- 2 cups fennel oil (recipe follows)
- 1 cup fish fumet or stock
- 9 ounces fettuccine, fresh if possible
Black Bean Soup with Lime and Cumin
By Drjt
My introduction to black bean soup was served with a slice of lemon floating on its rich brown-black surface
- 2 cups dried black beans (4 cups cooked)
- 1 1/2 tablespoons olive oil
- 1 tablespoon whole cumin
- 1 cup chopped onions
- 4-5 cups reserved bean stock or bean stock and water
- 1/2 canned chipotle chile
- 1/4 cup plus 2 tablespoons lime juice
- Salt, to taste
- Lime slices, garnish
- Finely chopped cilantro, garnish
CABERNET BRAISED SHORTRIBS WITH ASIAGO POLENTA
By Drjt
CABERNET BRAISED SHORTRIBS WITH ASIAGO POLENTA
- Ribs
- 16 (2 1/2 to 3-ounce) bone-in beef short ribs, trimmed
- 1 teaspoon sea salt
- 3 grinds black pepper
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped shallots
- 1/2 cup chopped, peeled carrots
- 1/2 cup chopped, peeled celery
- 5 garlic cloves, peeled and gently smashed
- 2 sprigs rosemary
- 2 cups cabernet sauvignon or other hearty red wine
- 2-3 cups low-sodium beef broth
- 1 bay leaf
- 1 teaspoon all purpose flour
- 1 tablespoon cold water
- 1 tablespoon balsamic vinegar
- Polenta
- 4 cups fat-free milk
- Sea salt and black pepper to taste
- 2 teaspoons dried red chili flakes
- 1 cup dry polenta
- 1/3 cup grated fresh aged Asiago cheese
- Gremolata (optional)
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh flat-leaf parsley
- Grated rind of 1 lemon
- 2 garlic cloves, minced
Grilled Pizza with Pesto, Tomatoes, and Feta
By Drjt
Dazzle your guests, and keep the kitchen cool, by baking pizza on the backyard grill
- 1 package(s) Pita bread left whole, preferably whole-wheat
- 1/2 cup(s) prepared pesto
- 4 ripe plum tomatoes, thinly sliced
- 1/2 cup(s) crumbled feta cheese
- Freshly ground pepper, to taste
- 1/4 cup(s) lightly packed fresh basil leaves, torn
Grilled Opah With Mango and Avocado Salsa, Citrus Vinaigrette An
By Drjt
Make citrus vinaigrette by combining all the ingredients in a jar or a tight-sealing plastic container
- 1 ⁄4 cup olive oil
- 1 tablespoon fresh lime juice
- 1 tablespoon orange juice
- 1 ⁄2 teaspoon lime zest
- 1 ⁄2 teaspoon orange zest
- 1 tablespoon honey (to taste)
- 1 ⁄4 teaspoon kosher salt
- 1 ⁄2 teaspoon fresh ground black pepper
- 1 ripe mango, cubed
- 1 ⁄4 cup diced red onion, rinsed in cold water
- 1 -3 fresh red serrano chilie, minced (to taste)
- 1 ⁄2 medium red bell pepper, minced
- 1 tablespoon chopped cilantro
- 1 ripe but slightly firm avocado, cubed
- 2 (6 ounce) fresh opah fillets
- olive oil
- kosher salt & freshly ground black pepper
- baby lettuce
- 1 ⁄4 cup pine nuts, lightly toasted
Chili con Carne
By Drjt
Heat a Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat for 2 to 3 minutes
- 3 pounds lean ground beef
- 2 medium white onions, coarsely chopped
- 8 medium garlic cloves, finely chopped
- 1/4 cup ground ancho chile powder
- 2 teaspoons ground cumin powder
- 1 (14.5-ounce) can puréed tomatoes
- 1 (14.5-ounce) can diced tomatoes, juices reserved
- 2 chipotles en adobo, finely chopped
- 2 tablespoons plus 1 teaspoon kosher salt
Grilled Mahi-Mahi with Black Bean Salsa
By Drjt
Recipe courtesy Ingrid Hoffmann, 2007
- 1/2 cup soy sauce
- 1/2 cup orange juice
- 1/4 cup ketchup
- 1 tablespoon honey
- 2 tablespoons lime juice (from about 1 lime)
- 1 garlic clove, finely minced
- 1 teaspoon finely chopped fresh basil leaves
- 1 teaspoon finely chopped fresh oregano leaves
- Freshly ground black pepper
- 4 (7 to 8-ounce) mahi-mahi steaks, about 1-inch thick
- Canola or vegetable oil, for greasing the grill grates
- 2 cups cherry tomatoes, halved
- 2 scallions, white and light green parts only, thinly sliced
- 1 (14-ounce) can black beans, drained and rinsed
- 1/4 cup chopped fresh cilantro leaves
- 1 jalapeno, finely chopped (seeded and ribbed for less heat)
- 2 tablespoons lime juice (from about 1 lime)
- Salt
Tomato, Watermelon, and Cucumber Salad
By Drjt
Prepare the salad: Gently toss tomatoes, watermelon, cucumber, and onion together in a large bowl and set aside
- Salad:
- 2 large red tomatoes, cut into 1-inch wedges (about 2 cups)
- 2 pound(s) watermelon, cut into 1/2-inch by 2 1/2-inch wedges
- 1 cucumber, peeled, seeded, and cut into 1/2-inch wedges
- 1/2 small red onion, thinly sliced (about 1/4 cup)
- Dressing:
- 3 tablespoon(s) red-wine vinegar
- 2 tablespoon(s) extra-virgin olive oil
- 1 teaspoon(s) salt
- 1/4 teaspoon(s) fresh-ground pepper
- 1/4 cup(s) fresh basil leaves, sliced
Grilled Pizza with Prawns,
By Drjt
Prepare pizza dough** and divide into 8 equal pieces
- Tomato Sauce:
- 2 T. extra virgin olive oil
- 2 cloves garlic, minced
- 1/4 tsp. crushed red pepper flakes
- 1 1/2 lbs ripe plum tomatoes, peeled, seeded, and diced
- 1 sprig fresh basil
- kosher salt
- Topping:
- 2 T. extra virgin olive oil plus additional for brushing
- 2 cloves garlic, minced
- pinchchili flakes
- 1 lb. large prawns peeled, deveined, cut in half lengthwise
- 1/4 c. Cakebread Cellars Sauvignon Blanc
- 1 T. chopped flat-leaf parsley
- 2 c. cherry tomatoes, halved
- 10 oz. grated mozzarella cheese
- 1 c. arugula, washed and dried
- **Pizza Dough
- Serves 8
- 2 1/2 c. all purpose unbleached flour
- 2 c. durum flour
- 1 pkg. dry yeast
- 2 tsp.salt
- 1 T. olive oil
- 1 2/4 c. water