The Apartment Kitchen » cilantro

Barbequed Pork Sandwiches with Cilantro and Quick Pickles

admin — Wed, 17 Mar 2010 00:54:49 +0000

After a week of on again off again cooking, it felt good to set out on Sunday afternoon with a plan of something that just sounded good. Many of my friends received a message after Matt and I’s dinner saying: “I just made the BEST sandwich!” That point may be debateable, but I don’t think you can go wrong with a barbequed pork sandwich. The pork for this recipe was made in a similar style to the tingas from Cooks Illustrated. The pork is slow cooked, then shredded and sauteed to make it super crispy. I made a version of my typical barbeque sauce but with an asian twist, using red pepper as the base instead of tomato, and ingredients like rice vinegar, soy sauce, and different spices to give it a different flavor. Paired with fresh cilantro and my favorite quick pickles – it was delicious (and made the house smell great!)

Barbequed Pork Sandwich with Quick Pickles and Cilantro

Made 2 generous sandwiches (with plenty of leftover meat).

Leftover Potential: The leftover meat is great wrapped in a tortilla, on top of rice, or just rewarmed with more pickles and cilantro on top.

Meat

2 1/2 lbs pork shoulder

salt and pepper, as needed

3 Tbsp oil

1 onion, chopped

2 cloves garlic

chicken broth or water, as needed (to come 3/4 of the way up the pork)

1 bay leaf

BBQ Sauce

1 Tbsp oil

1 red onion, diced

2 cloves garlic, minced

1 roasted red pepper

3 Tbsp rice vinegar

2 Tbsp soy sauce

1/2 cup chicken broth, or more as needed

1 Tbsp brown sugar

1 tsp cumin

1/2 tsp coriander

1 tsp chili powder

1/2 tsp sriracha, or more to taste

To Finish:

3 Tbsp oil

1 recipe quick pickles

cilantro, as needed

1 baguette, halved

1. Season the pork with salt and pepper. Heat the oil in a large pot. Sear the pork on all sides until golden brown, about 3-5 minutes per side.

2. Add the onions and garlic around the pork and saute for a minute or two. Add the chicken broth until it comes 3/4 of the way up the meat. Add the bay leaf and bring the mixture to a simmer.

3. Cover and simmer the meat until it is very tender, about 1 1/2 – 2 hours.

4. Meanwhile, heat the oil for the BBQ sauce in a medium pot. Add the onion and garlic and saute until the onion is translucent, about 4-5 minutes. Add the peppers, vinegar, and soy, stirring to combine. Let the mixture simmer until heated through.

5. Puree the sauce until smooth, adding more broth or water as needed to make a thick, smooth sauce. Add the remaining ingredients and let simmer until the sauce develops good flavor, about 20-30 minutes.

6. Remove the meat from the broth, and place into a large bowl. Use a fork to shred the meat into large pieces.

7. In a large saute pan, heat the oil for finishing over medium heat. Add the shredded meat and saute until it becomes golden brown and crisp, about 5-7 minutes. Stir in the sauce to coat.

8. Layer the meat, pickles, and cilantro onto the baguette and serve. Yum!!

Green Chili

admin — Thu, 04 Mar 2010 01:03:00 +0000

Matt and I love chili. It is a go-to meal for us because it’s always quick, always delicious, and always spicy (what can I say, I love spicy food). And while we are equal opportunity chili advocates (my favorite is vegetarian chili with beans and quinoa), I decided to try something totally new, mainly inspired by the leftovers in my fridge. The result – a delicious white chili that ended up sort of green. It was great – nice level of spice and good flavor, unlike the classic tomato based chilis we usually make.

Green Chili

Served 4.

Leftover Potential: Reheats well and makes a delish lunch the next day!

2 Tbsp oil

1 small onion, diced

1 green pepper, diced

1 jalapeno, seeded, minced

3 cloves garlic, minced

1 bunch green onions, minced

salt and pepper, as needed

1 tsp coriander

1 tsp oregano

2 tsp cumin

1 lb ground chicken

2 cups canned white beans

1 (4 oz) can green chilis

2 cups corn kernels

1 (14 oz can) chicken broth

3 Tbsp cilantro, chopped

diced avocado, for garnish

chopped cilantro, for garnish

green onions, for garnish

1. Heat the oil over medium heat in a large soup pot. Add the onion, bell pepper, and jalapeno, and saute until the onions are translucent, about 4-5 minutes.

2. Add the garlic and green onions and saute until fragrant, about 1 minute more.

3. Season with salt, pepper, coriander, oregano, and cumin, and stir until fragrant. Add the chicken and saute until cooked through, about 6-8 minutes.

4. Stir in the beans, corn, broth, and cilantro. Bring the mixture to a simmer, and cook until it has good flavor, about 15-20 minutes.

5. Serve garnished with avocado, cilantro, and green onions.

Roasted Portobello Sandwiches with Corn-Tomato Puree and Cilantro

theapartmentkitchen — Wed, 11 Nov 2009 19:54:13 +0000

After making some of my mom’s salsa, I decided to try to use it in some new ways. I generally eat it plain – not even as a garnish. Generally, tortilla chips, cucumbers, and so on are merely delivery vehicles for the salsa. So I figured I’d shake it up a bit. I hollowed out the center of a meaty portobello mushroom and filled it with a smooth mixture of corn and salsa. It was delicious: I loved the way the starches from corn formed an almost creamy spread. It felt decadent while still tasting fresh and healthy.

Roasted Portobello Sandwitch with Corn-Tomato Puree and Cilantro

Served 1.
Leftover Potential: I used the corn puree as a snack with carrots and red bell peppers later.

1 Portobello mushroom, gills and stem removed
olive oil, for brushing
salt and pepper, to taste

1 (14 oz) can corn kernels
3/4 cup salsa
1/4 cup cilantro leaves
2 slices whole wheat bread

1. Brush the portobello cap with olive oil, and season with salt and pepper. Place it on a baking sheet and roast until tender, about 10-12 minutes.
2. Meanwhile, in a food processor or blender, puree the corn until smooth. Stir in the salsa. Fill the cap with the corn mixture, and top with cilantro leaves.
3. Serve warm, between two slices of bread.

Ragada (Potato Cakes with Spicy Chickpea Sauce)

theapartmentkitchen — Wed, 30 Sep 2009 14:44:00 +0000

I used to be a slave to my favorite restaurants. Sure, I love to try new things, but I am the queen of cravings. This meant that if I went to one of my favorite eateries, I would stumble to the counter or to the table and beg for that must-have dish. I couldn’t NOT order it. Since I’ve started cooking at home, I’ve attempted to create several of my favorites (which sometimes end up even better because I can cook them how I want them).

Ragada is a dish Matt and I disocvered by accident. I was doing a restaurant review for a local newspaper, and was sent to a nearby Indian restaurant. Matt and I are Indian food junkies, but I made him promise to order new things so that I could do an accurate review. We chose Ragada (a dish with a cryptic description as “A Calcutta Favorite”). The dish was simple: pan fried spiced potato cakes with a super spicy chickpea sauce. We went back again and again for the ragada – it was so delicious.

Finally, I decided to make it at home. I feared this one wouldn’t live up to the Ragada we’d become addicted to. But, I was able to tweak it so that I even fixed my one criticism of the dish (I think it suffers from a lack of texture without panfrying the cakes until they are quite crisp and using raw garnish). I could see it on Matt’s face: I’d hit the nail on the head. Now we can be Ragada addicts from the comfort of our own home.

Ragada (Potato Cakes with Spicy Chickpea Sauce)

Serves 4.

Leftover Potential: The cakes may lose some of their crispness, but this makes a great lunch the next day.

Potato Cakes:

2 large potatoes, peeled, diced

1/2 tsp cumin

1/4 tsp coriander

1/2 tsp turmeric

1/2 tsp garam masala

salt, as needed

1/3 cup bread crumbs

oil, as needed for frying

1. Place the potatoes in a medium pot. Cover with water by 2 inches, season with salt, and bring to a boil. Cook until the potatoes are tender, about 20-30 minutes.

2. Drain the potatoes and transfer them to a large bowl. Mash them until mostly smooth.

3. Season the potatoes with spices and salt. Add the bread crumbs, and mix to combine.

4. Form the potato mixture into patties and set aside. In a large skillet, heat about 1/4″ of oil over medium heat. When the oil is hot, add the cakes and saute until they are golden brown and crisp on the outside, about 4-5 minutes per side. Remove from pan and keep warm.

Ragada

2 Tbsp oil

1 onion, diced

2 cloves garlic, minced

1 jalapeno, minced

2 tsp ginger, minced

2 Tbsp red curry paste

2 Tbsp garam masala

2 tsp turmeric

2 tsp cumin

1 tsp coriander

pinch cayenne pepper

1 cup crushed tomatoes

2 1/2 cups chickpeas, cooked (one 14 oz can works fine)

1/2 cup Greek Yogurt

2 Tbsp cilantro, roughly chopped

salt, to taste

1/2 cup red onions, minced

1/2 cup cilantro, roughly chopped

1. In a large skillet, heat the olive oil over medium heat. Add the onion and saute until translucent, about 3-4 minutes. Add the garlic, jalapeno, and ginger, and saute until fragrant, about 1 minute.

2. Add the curry paste and spices, and stir until they are slightly toasted, about 30 seconds. Add the tomatoes, and bring the mixture to a simmer. Simmer until slightly reduced and thick, about 8-10 minutes.

3. Stir in the chickpeas, yogurt, and cilantro, and stir until heated through. Season with salt.

4. Place two potato cakes onto a plate, and cover with chickpea sauce. Garnish with raw red onions and cilantro to taste.

Corn Dosas with Curried Black Beans and Corn and Cilantro Sauce

theapartmentkitchen — Tue, 15 Sep 2009 01:09:02 +0000

Being a bit of a blogging rookie, I was bit nervous to join the Daring Cooks. But at the end of the day…I look forward to cooking dinner all day long and I’m always up for a challenge – just the stuff a Daring Cook is made of!

I love Indian food. So I was delighted when the September Daring Cook’s Challenge (my first challenge!) was announced as dosas, which I love. I also loved that Debyi, the host for this month’s challenge chose a recipe that’s vegan and gluten free! I have a friend who is a vegan and the key to making delicious treats she loves is making things that are naturally vegan – like these dosas!

However, since I make Indian food a lot…I thought maybe I could try something different. Using some of my favorite spices common to Indian food, I changed the remaining ingredients slightly to make a Central American – Indian fusion dosa. Sound ridiculous? I swear it’s so good. The corn flour made a deliciously tender and flavorful dosa. The filling has the same texture and some of the great, spicy flavors of the original chickpea filling. And the creamy and fresh cilantro sauce cools it all down.

Corn Dosas with Curried Black Beans and Corn and Cilantro Sauce

Served 2.

Leftover Potential: The dosas can be refrigerated or frozen and reheated for later use. The filling and sauce stay well, refrigerated, for a few days.

Dosa Pancakes

1 cup corn flour (such as masa harina)

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp curry powder

1/2 cup soy milk

3/4 cup vegetable broth

1. Combine the dry ingredients in a bowl, slowly adding the soy milk and water, whisking until smooth.

2. Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed

3. Ladle a few of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes 8 pancakes.

Curried Black Bean and Corn Filling

1 Tbsp oil

1 onion, minced

1/2 bunch scallions, thinly sliced

1 jalapeno, seeded, minced

2 cloves garlic, minced

3 Tbsp tomato paste

2 Tbsp curry paste

1 (15 oz) can black beans

1 (15 oz) can corn kernels

2 tsp cumin

2 tsp coriander

1 Tbsp tumeric

2 tsp paprika

salt and freshly ground pepper

1. Heat a large saucepan over medium to low heat. Add the onion and scallions and saute until translucent, about 3-4 minutes. Add the jalapeno and garlic and saute until fragrant, about 1 minute.

2. Add the tomato paste and curry paste, and stir to combine. Add the black beans, corn, and spices. Simmer until the mixture is heated through and thickened slightly, 6-8 minutes.

Cilantro Sauce

1 cup cilantro

1/2 bunch scallions

1 clove garlic

1/4 cup coconut milk

1 tsp cumin

salt and freshly ground pepper, to taste

1. Combine all ingredients to a smooth sauce in a food processor or blender.

Coconut Red Curry Lentils n' Rice

theapartmentkitchen — Sun, 16 Aug 2009 01:51:05 +0000

This blog is about food…but a few people have pointed out to me that the little snippets of text here and there really tie it together. Because it’s not always enough to grab a recipe and run – some of you like a little splash of real life in there too.

We had a fire at my house this week. Yes. It doesn’t get much more real than that. There is minimal damage and everyone and everything is safe (minus my bath mats, shower curtain, toilet seat and the tile in the bathroom). It happened in the middle of the night, which made it extra scary and I spent the next day recovering by ordering Chinese food. Yes…I don’t cook well (for myself) under pressure. But by the next day I had gathered my head and made something simple – a one pot meal that was fast and easy but quite comforting in it’s own right. Lentils and brown rice smothered in creamy coconut red curry. It was delicious and wonderfully spicy (great with a glass of something spritzy). You know what they say, after all, – fight fire with fire…

Coconut Red Curry Lentils n’ Rice

Served 1.

Leftover Potential: You can add any kind of veggies or meat you want to this, which makes it a great meal to make with leftovers. I’ve even made a similar meal substituting other grains: quinoa, barley, split peas, etc.

1/3 cup lentils and rice (combined

2/3 cup vegetable stock

1 Tbsp sesame oil

1 clove garlic, minced

2 tsp ginger, minced

1/2 bunch scallions, thinly sliced

1 1/2 Tbsp red curry paste

3/4 cup coconut milk

3/4 cup veggies (I used carrots, celery, cauliflower, peas, and mushrooms…but you can use anything on hand – just remember to cut them all to roughly the same size…)

cilantro, roughly chopped for garnish

scallions, minced, for garnish

1. In a small pot, bring the lentils/rice and stock to a boil. Cover, and lower the heat to a simmer. Cook until all of the liquid has evaporated. If the mixture is not done, add a little more liquid and continue to cook until they are tender. Transfer to a bowl.

2. Heat the oil in the pot over medium heat. Add the garlic, ginger, and scallions and saute until fragrant, about 1 minute. Add he curry paste, stirring to combine. Add the coconut milk, and bring the mixture pan> to a simmer.

3. Stir in the veggies, and cook over medium heat until they are tender, about 5-8 minutes. Stir in the cooked lentils and rice. Serve warm with cilantro and scallions.

I know, I know – this is so easy I probably didn’t need to post a recipe! But it is so, so good!

Peanut Chicken Flatbreads with Peppers, Chiles, and Cilantro

theapartmentkitchen — Tue, 04 Aug 2009 01:06:07 +0000

The Thai Chicken Burgers I made last week were such a hit, that no one complained when there were leftovers. But I had quite a bit of peanut sauce left over, which inspired me to make this Thai Chicken Flatbread.

I used my favorite naan as the base, tossed some roasted chicken breasts in the peanut sauce, topped it with cilantro, bell peppers, scallions, and Thai bird chilies. When it comes out of the oven, top it with sweet chile sauce and enjoy!

Thai Peanut Chicken Flatbreads

Served 2.

Leftover Potential: We didn’t have any, as it was constructed primarily from leftovers, but this would re-heat like a normal pizza.

1 recipe Naan

2 chicken breasts, roasted, diced

1/2 cup peanut sauce

1 bell pepper, thinly sliced

1 bunch scallions, thinly sliced

2 Thai bird chiles, thinly sliced

1/4 cup cilantro, roughly chopped

sweet chile sauce, as needed

lime, as needed

1. After the naan has rested, roll it out to about 1/8″ thick. Brush it lightly with melted butter or oil, and press into a sheet tray.

2. Toss the cooked chicken in the leftover peanut sauce. Spread generously over the base of the naan.

3. Top the chicken with the peppers, cilantro, and scallions. Bake the pizza in a 400 degree oven until the crust is crisp and the toppings are sizzling hot, about 10 minutes.

4. Let the flatbread cool slightly, then top with sweet chile sauce and serve with wedges of fresh lime.

Curried Chicken Soup

theapartmentkitchen — Thu, 04 Jun 2009 21:44:25 +0000

I’ve been sick for a couple days. I wanted some chicken soup to warm me up, but I definitely didn’t want plain old chicken soup. I looked at what I had in my pantry (one of the beauties of making soup is using what’s on hand) and decided on a fresh and light chicken and vegetable soup with a touch of curry and coconut milk. It was the perfect pick me up that was tossed together in no time, allowing me plenty of time for a nap.

Curried Chicken Soup with Corn, Peppers, and Mushrooms

Makes about 2 quarts

Leftover Potential: As with all soup, it keeps and reheats very well. Freezing would also be a possibility.

1 Tbsp olive oil

2 shallots, minced

1/2 cup cilantro, roughly chopped

2 cloves garlic, minced

1 (15 oz) can coconut milk

5-6 cups chicken stock

2-3 Tbsp red curry paste

zest and juice of one lime

1 Tbsp olive oil

1 jalapeno, seeded, minced

1 Tbsp ginger, minced

2 scallions, very thinly sliced

1 cup mushrooms, thinly sliced

1/2 red bell pepper, thinly sliced

1 cup corn kernels

1 cup chicken, cooked, shredded

scallions, thinly sliced, for garnish

jalapenos, thinly sliced, for garnish

cilantro, roughly chopped, for garnish

avocado, thinly sliced, for garnish

lime wedges, for garnish

1. In a large pot, heat the olive oil over medium heat. Add the shallots, cilantro, and garlic. Cook until fragrant, 2-3 minutes. Add the coconut milk and chicken stock, and bring to a simmer. If a smoother broth is desired, strain this mixture, pressing the solids to release all liquid, and return the liquid to the pot. Otherwise, let the mixture continue to simmer. Add the red curry, lime zest, and juice.

2. In a saute pan, heat the oil over medium heat. Add remaining ingredients (except garnish) and cook until heated through, 3-4 minutes. Add to the broth. Simmer until the mixture has reached desired flavor, and season with salt.

3. Ladle the soup into large bowls and garnish as desired.

Bison Meatballs with Cilantro Sauce

theapartmentkitchen — Sun, 01 Mar 2009 21:40:29 +0000

It’s nice to have recipes in your repertoire that can play double duty. Something simple, fast, and tasty that can be used for a number of occasions and meals. This recipe is great as an appetizer or the start of a basic meal. The sauce is easy and ties the whole thing together with great flavor. Plus, it gives me the opportunity to use bison – one of my favorite meats. It can be a little more expensive, but it’s lean and moist and tasty and worth the slight extra cost. The recipe looks like but its so easy – just mix to combine for both the meatballs and the sauce.

Bison Meatballs with Cilantro Sauce

Adapted from Epicurious.com

Served 2.

Leftover Potential: The sauce is served cold, and keeps well. The meatballs can be reheated in a snap, and stay nice and moist.

Bison Meatballs

1 Tbsp olive oil

1/2 onion, finely diced

3 cloves garlic, finely minced

1/2 cup bread crumbs

salt, as needed

pepper, as needed

red pepper flakes, as needed

1 tsp cumin

2 tsp sage

1 tsp curry powder

1/4 cup cilantro, roughly chopped

1 egg

2 Tbsp Greek yogurt

juice of 1 lemon

1 lb ground bison

2-3 Tbsp olive oil

1. In a small pan, heat the oil over medium high heat. Add the onion and cook until translucent. Add the garlic and cook until fragrant. Remove from the heat and allow to cool completely.

2. Moisten the bread crumbs with a little bit of water. Season with all the spices, then mix to combine.

3. Add the egg, yogurt, and lemon juice. Combine well.

4. Add the bison and mix well to combine. Form the mixture into balls and set aside.

5. Heat a large saute pan over medium heat, and cook the meatballs on each side until cooked through.

Cilantro Sauce

1 1/4 cup cilantro

1 tsp cumin

1/2 cup Greek yogurt

1/2 bunch green onions

1 tsp sage

salt, as needed

pepper, as needed

1. In a blender, combine all ingredients. Season with salt and pepper to taste. Reserve until needed.