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Recipes
Gingery Chicken Tikka Kabobs with Minted Yogurt
By DrChef
This skewered version of a classic Indian dish is perfect paired with warm pita
- Marinade
- 2 cups plain thick Greek-style yogurt
- 1 (2-inch) piece fresh ginger, peeled and pounded to a pulp
- 2 –3 garlic cloves, crushed
- 2 teaspoons chili powder (optional)
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- teaspoon ground coriander
- teaspoon ground cardamom
- Sea salt and freshly ground black pepper to taste
- Freshly squeezed juice of lemon
- 2 pounds chicken breasts, cut into bite-size pieces
- Yogurt sauce
- 6 tablespoons plain thick Greek-style yogurt
- Freshly squeezed juice of 1/2 lemon
- 2 garlic cloves, crushed
- Sea salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh mint
- 4 –6 wooden or bamboo skewers, soaked in water
- 2 tablespoons butter, melted
Cranberry-Fig Relish
By DrChef
Work Time: 25 Minutes Total Time: 35 Minutes + Cooling Time
- 2 Tbsp canola oil
- 1 sm red onion, finely diced
- 2 Tbsp finely grated fresh ginger
- 1 clove garlic, finely chopped
- 2 c fresh orange juice
- 1/2 c light brown sugar, plus more if cranberries are very tart
- 1 lb fresh or frozen cranberries
- 10 fresh or dried figs, cut into 1/4" dice
- 2 tsp finely grated orange zest
Double-Trouble Bread Pudding with Bourbon Sauce
By DrChef
Prep: 40 minutes Bake: 40 minutes Cool: 30 minutes Stand: 30 minutes
- 1 1-pound loaf challah bread, sliced 1/2 inch thick and very lightly toasted
- 1/4 cup butter, softened
- 2-1/2 cups milk
- 1-1/2 cups whipping cream
- 3/4 cup sugar
- 1/4 teaspoon salt
- 8 eggs
- 1 teaspoon vanilla
- 6 ounces bittersweet chocolate, melted and kept warm
- 1/2 cup butter, cut into small pieces
- 1 cup sugar
- 1/4 cup water
- 2 egg yolks
- 2 to 4 tablespoons high-quality bourbon
- Sweetened whipped cream (optional)
Stout and Ice Cream Float
By DrChef
Divide stout between two glasses
- 12 oz stout
- 1 C coffee ice cream
Panko-Crusted Pork Tenderloin
By DrChef
Lower in fat than a traditional rib roast, a tenderloin is also much easier to cook and carve
- 1/4 c regular dried bread crumbs or 1/3 c panko
- 1 tsp ground rosemary
- 1 1/2 lb tenderloin roast, at room temperature
- 1 Tbsp Dijon mustard
Scottish Morning Rolls
By DrChef
Best served warm, as soon as they are baked
- 4 C unbleached plain white flour, plus extra for dusting
- 2 t salt
- 3/4 oz fresh yeast
- 2/3 C lukewarm milk
- 2/3 C lukewarm water
- 2 T milk, for glazing
Irish Coffee Cupcakes
By DrChef
In celebration of Saint Patrick's Day, we've reimagined the traditional drink as a cupcake for grown-ups
- FOR THE CUPCAKES
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup boiling water
- 2 tablespoons instant-espresso powder
- 1/4 cup whole milk
- 1 stick unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 2 large eggs
- FOR THE FROSTING
- 1 cup heavy cream
- 1 tablespoon confectioners' sugar
- 1 tablespoon whiskey
- Instant-espresso powder, for dusting
Spicy Tofu Satay with Soy Dipping Sauce
By DrChef
Serve these flavorful Asian-inspired kabobs as an appetizer, or toss the cooked chunks and the dipping sauce with r...
- Marinade
- 3 lemongrass stalks, trimmed and finely chopped
- 1 tablespoon peanut oil
- 3 tablespoons soy sauce
- 1 –2 fresh red chilies, seeded and finely chopped (optional)
- 2 garlic cloves, crushed
- 1 teaspoon ground turmeric
- 2 teaspoons sugar
- Sea salt to taste
- 10 ounces extra-firm tofu, drained, patted dry and cut into bite-size cubes
- Soy dipping sauce
- 5 tablespoons soy sauce
- 2 tablespoons Thai fish sauce
- Freshly squeezed juice of lime
- 2 teaspoons sugar
- 1 fresh red chili, seeded and finely chopped (optional)
- 4 –6 wooden or bamboo skewers, soaked in water
- Sesame oil for frying (optional)
- Handful of fresh basil, cleaned and shredded
Smashed Peas with Ricotta Toasts
By DrChef
Side dish that takes about 30 minutes from start to finish
- 16 oz. package frozen sweet peas
- 12 oz. package frozen edamame, shelled
- 1 T olive oil
- 4 cloves garlic, sliced
- 2 T lemon juice
- 2 t freshly ground black pepper
- 1/2 t kosher salt
- 1/4 C fresh mint
- 8 oz baguette, sliced and toasted
- 1 C ricotta cheese
- kosher salt and black pepper
- olive oil drizzle
Naan
By DrChef
From Caucasus through the Punjab region of northwest India and beyond, all serve these leavened breads
- VARIATIONS:
- 2 C unbleached white bread flour
- 1/2 t salt
- 1/2 oz fresh yeast
- 4 T lukewarm milk
- 1 T vegetable oil
- 2 T plain yogurt
- 1 egg
- 2-3 T melted ghee or butter, for brushing
- Spicy Naan: add 1 t each ground coriander and cumin to flour in step 1. If you like extra fire, add 1/2 -1 t hot chile powder.
- Cardamom Naan: lightly crush seeds from 4 green cardamom pods and add to flour in step 1.
- Poppy seed Naan: brush rolled out naan with ghee and sprinkle with seeds. Press lightly to make sure they stick.
- Peppered Naan: brush rolled out naan with ghee and dust generously with coarsely ground black pepper.
- Onion Naan: add 1/2 C finely chopped onion to dough in step 2. May need to reduce amount of egg if onion is very moist to prevent making dough too soft.
- Whole wheat Naan: substitute whole wheat flour for some or all of the white flour.