Friday, January 24, 2020
Yes, Franks N' Beans is quite the American classic, but before you think we at Tonia's Kitchen have lost our gourmet edge, let's back up a little and explain that this is actually a very hearty and delicious recipe for White Beans and Sausage Casserole (get it, Franks N' Beans!) Amy Traverso with Yankee Magazine told Tonia she adds the twist of a Panko Herb crust, along with the goodness of olive oil and white wine. Bake it all together, and enjoy what Amy calls a "perfect" casserole. I think we agree!
Thursday, January 23, 2020
Admittedly it's not the easiest task, pairing a fine wine with a fine Asian-inspired meal. But celebrity chef Ming Tsia joined Tonia's Kitchen with some thoughts on the matter. Ming told Tonia he's making Lemongrass Chicken Fried Rice these days, and that's a very spicy dish. To counter that, Ming says pair it with a Riesling or other mildly sweet wine. He says the small amount of sugar will tamp down on the spice of the Lemongrass and give a much finer flavor.
Wednesday, January 22, 2020
Try your yams smoked! Chef Tanya Holland, who recently named California Chef of the Year, came by Tonia's Kitchen to talk about her delicious ideas of smoked yams. Tanya owns Brown Sugar Kitchen in Oakland, California and told Tonia she begins by steam roasting the yams with water, then smoking them over wood chips for about 15-20 minutes. She says while the yams have a natural sweetness, the smoke adds a different depth of flavor and really makes them pop. Tanya says serve them with Brown Sugar Butter for a unique taste treat!
Tuesday, January 21, 2020
When you sauté most things, the amount of oil you use can mean a somewhat greasy dish, especially if there's no fat to absorb the oil. Sally Sampson seems to a have mastered the art of the sauté though. She told Tonia's Kitchen about her method of cooking green beans in a skillet that retains their fresh, delicious flavor. Sally, who founded the new family cooking magazine Chop Chop told Tonia she uses oil, along with garlic and ginger, but only a small amount of oil. She also uses a 1/4 cup of water. The oil works to soften the garlic and ginger, but because it's only a small amount, there's no excessive buildup on the green beans. Sally says it's very easy to make, and adds up to a delicious, fresh tasting side dish
Monday, January 20, 2020
Let's face it, for a lot of the country...it's cold! And while a trip to the Caribbean or even Arizona might help with the bitter chill, that's not always going to happen. But here's something to warm you up! Lee Clayton Roper, who wrote the cookbook Fresh Tastes, stopped by Tonia's Kitchen to talk about her recipe for Chipotle Lime Shrimp Tacos with Tomato Mango Salsa. How Tropical! Lee told Tonia there's a number of flavors at work here, including a smoky depth that comes from the Chipotle. There's also a number of colors that combine thanks to the Tomato Mango Salsa. It's truly a trip to the tropics on your plate. If this doesn't warm you up, there's a always a trip to Florida.
CHIPOTLE LIME SHRIMP TACOS WITH TOMATO MANGO SALSA
CHIPOTLE LIME SHRIMP
1/2 cup extra virgin olive oil
1/4 cup fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons puréed chipotle peppers in adobo sauce
1 teaspoon ground cumin
1/2 teaspoon chopped garlic or shallot
3/4 teaspoon sugar
1 1/2 pounds large (21 to 30 per pound) shrimp, peeled and deveined
TOMATO MANGO SALSA
2 small champagne mangoes or 1 regular mango, peeled, seeded and finely chopped
3 tablespoons chopped red onion
1 (2- to 3-inch) serrano or jalapeño pepper, seeded and chopped
1 bunch fresh cilantro, chopped
Dash ground nutmeg
Dash ground cinnamon
Salt, to taste
Freshly ground black pepper, to taste
8 (5-inch) flour tortillas, warmed
Soak 15 (12-inch) long wooden skewers in water for at least 30 minutes.
To make the marinade for the shrimp: In the bowl of an electric blender, process the olive oil, lime juice, cilantro, chipotle peppers, cumin, garlic and sugar until well blended. Taste and adjust seasonings as needed. Set aside.
Thread about 6 shrimp on each skewer, piercing through the head and the tail of each shrimp so they form a “u” on the skewer. Place them in a large baking dish or rimmed baking sheet (you may need to turn them on their side to fit). Drizzle with the marinade; turn skewers, making sure each shrimp is coated. Set aside for 1 hour.
To make the salsa: In a medium mixing bowl, combine mangos, tomatoes, red onion, pepper, cilantro, nutmeg and cinnamon. Season to taste with salt and pepper. Squeeze the juice from the lime over the top; stir until well blended.
Preheat grill to high.
MAKE AHEAD: Marinade and salsa can be made up to 24 hours in advance, covered and refrigerated.