Bún Tôm Nướng Sả – Vietnamese Grilled Lemongrass Shrimp over Vermicelli Noodles

April 5, 2016October 13, 2017 The Culinary Chronicles5 Comments

If you follow me on Instagram then you’ve more than once (okaayyy….more like a thousand times!) heard me rant that basic, everyday Vietnamese dishes aren’t really difficult and are often times quick to cook — but it’s the “mise” that will get you.

We love our condiments and dipping sauces and every dish has its own specific ones to compliment them. Tons of different textures? A MUST! Garnishes? We’re OBSESSED! And I’m not referring to the last minute little sprig of parsley you throw on once you’re done plating. I’m talking about pickled veggies, crispy fried shallots, all kinds of fresh veggies, scallion and chili oils, roasted nuts, savory caramel sauces, and tons–and I mean TONS- of fresh herbs!

We take it to a whole new level!

Which brings me back to my initial statement that the actual “cooking” part of the dish can be about 5 minutes whereas the prep and mise en place could add an additional hour!

Mixing sauces, chopping, mincing, dicing, MORE CHOPPING, roasting–and my least favorite as a kid, washing all the herbs. I know it sounds ridiculous but I really hated being on herb washing duty.

Maybe because we had so much of them all of the time?

Maybe because Mom wanted each leaf perfectly plucked from the stems?

Or maybe because I had to meticulously blot them each dry with a paper towel because wet herbs “watered” things down?

Had I even known that a salad spinner existed, I would have gladly used whatever little money I had at age 8 to buy one. It would have saved me from all the trauma—but I digress……

I don’t mean to frighten Vietnamese cuisine novices from giving my peeps’ food a try—more of just a heads up. And once you start cooking Vietnamese more regularly, there are a few shortcuts such as:

Keep a large jar of basic Nước Chấm (dipping sauce) in your fridge. Just leave out the Sambal and doctor it up to best compliment that particular dish you’re fixing up – ie. fresh chilies instead of Sambal, fresh finely minced ginger, etc.
Đồ Chua are the pickled carrots and daikon you’ll find in tons of noodle dishes and bánh mì. My recipe below is a quick method using just carrots as I didn’t have any daikon on hand but if you make a large batch, jarred Đồ Chua can last in the fridge for about 2-3 weeks.
Lots of Asian grocery stores these days carry sả bằm (finely minced lemongrass) in their freezer section–often in little plastic tubs or bags. This is perfect for those folks who don’t use lemongrass often or just don’t want to hassle with all the mincing—though a food processor can also address the latter issue.

And of course, if you’ve got some good knife skills, then you’ve just cut the challenge in half (yea, I went there). Since so much prep is about dicing, mincing and slicing—it’ll be a breeze for you.

Bún Tôm Nướng Sả is a relatively low fuss dish I make quite often when I get a hankering for a big old bowl of Vietnamese goodness. I marinate a bunch of shrimp with lots of minced lemongrass (yup, I keep a tub in my freezer!), throw them on the grill (or grill pan or in this case, my cast iron skillet) and then nestle them on top of a mound of cool vermicelli noodles along with a hefty amount of veggies/herbs, Đồ Chua, Hành Mơ (scallion oil) and crunchy peanuts.

The whole thing then gets doused with a generous amount of nước chấm and fresh chilies for an added kicked. The bowl is filled with tons of different textures and crunch, light yet savory with a tremendous amount of freshness from the veggies/herbs and acidity from the nước chấm. If I had some leftover homemade egg rolls in the freezer, I would fry them up and add them to the bowl too! NGUYEN-ing!!!!!

Seriously, my mouth is watering just thinking of it.

And you betcha’ those are my Yoda lightsabre chopsticks below. Because when it comes to mise, Master Yoda would say “Patience you must have my young padawan!”

Yup…anyway to infuse some Jedi lessons…..

This would be just as tasty if you used thinly sliced chicken instead of the shrimp–or a combo of both! It’s your world, get a little crazy!

As for the prep time these days, I kind of like doing it now. Maybe it’s nostalgic, maybe 30+ years later I’ve become a little more patient….. But oddly enough, i find it rather relaxing—especially with some good music in the background and a glass of vino within arms reach. Because yes, vino should always be involved.

Ăn Ngon!

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Bún Tôm Nướng Sả – Vietnamese Grilled Lemongrass
Shrimp over Vermicelli Noodles
Serves 4

Ingredients:

1 pound shrimped, peeled and deveined
quality Vietnamese fish sauce, divided
¼ teaspoon red pepper flakes
2 pinches black pepper
½ teaspoon garlic powder
1 heaping tablespoon finely minced lemongrass
1 cup rice wine vinegar
sugar, divided
1 cup shredded carrots
¼ cup of canola oil
½ cup chopped scallions
2 tablespoons hot water
¼ cup fresh lime juice
2 teaspoons Sambal chili paste, more or less to taste
cooking spray
2 cups chopped lettuce
1 package vermicelli noodles, prepared according to package directions
1 cup thinly sliced cucumbers
1 cup fresh mint leaves
1 cup fresh cilantro leaves
¼ roughly chopped roasted peanuts
fresh chilies

In a large bowl, mix the shrimp, 2-3 dashes fish sauce, red pepper flakes, black pepper, garlic powder and lemongrass. Cover the bowl with plastic wrap and refrigerate for 20 minutes.

In a small bowl or shallow plate, whisk the rice wine vinegar and 2-3 pinches sugar together. Add the carrots and allow to “quick pickle” in the fridge.

Prepare the hành mơ (scallion oil). In a sauté pan, slowly heat the canola oil. Add the chopped scallions. Cook the scallions on very low heat until they are wilted but still bright green. Approximately 2-3 minutes. Pull from heat and set aside.

Prepare the nước chấm (dipping sauce). In a small bowl or jar, mix ¼ cup sugar with the hot water until the sugar starts to dissolve. Stir in ¼ cup fish sauce, lime juice and Sambal chili paste. Set aside.

Remove the shrimp from the refrigerator 5 minutes before cooking to take the chill off. Heat your grill pan/cast iron to medium-high and lightly cover with cooking spray (or prepare outdoor grill). Grill the shrimp for approximately 1-2 minutes on each side until it’s opaque and turns pink. Remove to a large plate.

Divide the lettuce and noodles between four bowls. Add the pickled carrots, cucumbers, mint leaves, and cilantro. Top the bowls with the grilled shrimp and generously brush them with the hành mơ. Sprinkle the bowls with the crushed peanuts and serve with nước chấm and fresh chilies.

Side Dish

Zesty Cilantro-Lime Rice

March 31, 2015 The Culinary Chronicles2 Comments

Usually when I make a side dish for tacos or fajitas, I whip up a version of my Spanish Rice. It’s a straight forward method with tomato sauce, chiles and a few other aromatic and spices.

But when I want a bit of a lighter flavor, I make a pot of Zesty Cilantro-Lime Rice.

It also starts off with onions, garlic, and chicken stock for a rich flavor. But then it’s all finished off with bright citrus-y notes with lots of lime juice, zest of fresh cilantro.

Oh, and there may be a tab of butter or so for added richness.

Definitely a good thing.

If you’re a bit shy about making rice on the stove top and prefer a rice cooker, just follow the initial steps below. Before adding in the stock, put the rice, cooked onions/garlic into the pot of your rice cooker. Pour in the stock, salt and then follow your machine’s directions. Once done, just follow the rest of the directions to finish it off.

Easy Peasy.

Happy Taco Tuesday!

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Zesty Cilantro-Lime Rice
Serves 2-3

Ingredients:

1 tablespoon olive oil
2 tablespoons unsalted butter, divided
½ cup diced white onion
½ tablespoon minced garlic
1/8 teaspoon red pepper flakes
1 cup white rice (long grained preferred)
2 cups low sodium chicken stock or vegetable stock
¼ teaspoon kosher salt
½ cup chopped cilantro
2 tablespoons fresh lime juice
zest of 1 lime

In a small pot that has a lid, heat the olive oil and one tablespoon of butter over medium heat. Once melted add the white onions and cook for 2-3 minutes until softened. Add the garlic, pepper flakes and cook for an additional minute. Stir in the rice and cook for one more minute.

Add the chicken stock, kosher salt and bring to a boil. Cover the pot and reduce the heat to low. Simmer until all the liquids have evaporated and the rice is tender—about 18-20 minutes. Once done, remove the pot from the stove and let sit, covered for 5 minutes.

Remove the lid and add the remaining butter, cilantro, lime juice and zest. Use a fork to fluff the rice grains.

Enjoy!

Appetizers/Small Plates

Poblano-Avocado-Yogurt Dip >> #MadeWithChobani

January 21, 2015January 28, 2015 The Culinary ChroniclesLeave a comment

Have you heard of the #MadeByChobani challenge that’s going around the food blogisphere?

The task is fairly simple really– come up with a healthy recipe using Chobani® yogurt. But if you’ve been to my site before, you’re fully aware that I have never claimed to write “healthy” recipes. Remember the Holy Trinity of my kitchen?

Bacon, Butter, and Booze!

But it’s a new year and even I can try something new. So……….

CHALLENGE ACCEPTED!

With the Super Bowl just around the corner, I thought it would be the perfect opportunity to whip up a healthier appetizer to go along with all of those buffalo wings and pizza that will be consumed. And the recipe is incredibly easy too!

I grabbed a poblano pepper (sometimes sold in the US as “pasilla”) and charred the exterior. Once peeled, I threw it in a food processor along with some avocados that are rich in potassium, fiber, and monounsaturated fat (“good fat”). Non-fat Plain Chobani® Greek Yogurt, cilantro, garlic and a few spices like cumin were also added to the party. The latter has been known to help with building your immunity and digestion.

The end results?

A wonderfully creamy, beautifully rich, totally satisfying dip. Deeply flavored from the charred poblano and cumin & luscious from the yogurt and avocado.

I chose to serve this healthier dip with tortilla chips (all about balance, right?) but it would be great with sliced veggies or as a spread in sandwiches.

DEE-LISH!

But…I’ll get back to creating some kind of bourbon-bacon dip so y’all know it’s still me.

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Poblano-Avocado-Yogurt Dip
Serves 6

Ingredients:

1 large poblano pepper
½ cup fresh cilantro leaves, roughly chopped
1 large garlic clove, minced
2 large ripe avocados, roughly diced (about 3 cups)
5 ounces Non-fat Plain Chobani® Greek Yogurt, or other plain Greek yogurt of our choice
½ tablespoon fresh lime juice
1/8 teaspoon cumin powder
¼ teaspoon garlic salt
¼ teaspoon kosher salt, more to taste
¼ teaspoon black pepper
tortilla chips or veggie sticks of your choice

On your stove top range, char the poblano pepper on all sides. This can also be done under your oven broiler. Once charred, place in a bowl and cover with plastic wrap for 10 minutes. This will help the skin loosen from the pepper. Once cooled, peel the skin from the pepper and discard along with the stem and seeds. Roughly chop the roasted pepper and place into the bowl of a food processor.

Pulse the poblano until it becomes fairly smooth. Add the rest of the ingredients and blend until smooth. Taste and add additional kosher salt as needed. Serve with tortilla chips or veggies of your choice.

Enjoy!

Seafood · Sponsored

Pan-Seared Mahi Mahi with Coconut-Cilantro Rice

December 1, 2014June 21, 2016 The Culinary Chronicles2 Comments

So here’s the problem I have after EVERY Thanksgiving.

Do I now try to eat lighter the weeks leading up to Christmas to make up for the gazillion calories I inhaled during Thanksgiving weekend?

Or………

Do I not let leftovers go to waste and continue on with the turkey, potatoes, casseroles, mac n’ cheese, and desserts until they’re all gone?

First world problems.

Eh….let’s be honest. I’m going to continue shoveling in the last of the leftovers and THEN jump over to something lighter and easy to whip up.

Which works out fantastic because our friends at The Saucey Sauce Co. had sent me a care package awhile back with a variety of yummy goodness that can be used as ready-to-go sauces or marinades. They’re a family owned group (yay for family!) that base many of their products on their Asian/Vietnamese heritage. You can find them at their online store but they’re also branching out across the country to some great retailers!

I love using the sauces to marinade chicken breasts and fish because it’s all ready to go. I’ve also tossed some chicken wings in rice flour, deep fried it and then tossed them in their Sweet Ginger Sauce — so good!

I happened to pick up some gorgeous mahi mahi fillets while at the store because they looked wonderfully fresh and I like the “heartiness” of the fish. When I got home, I grabbed my trusty bottle of Spicy Garlic Sauce and added some lime zest and ginger for a bit more brightness. (On a side note, I always add a bit of additional fresh herbs or other aromatics when using bottled products. I think it greatly enhances the flavor and adds that needed zing.)

After coating the fish with the marinade, I placed it in the fridge for about an hour so that it could work its magic.

Saucey-sauce magic.

Once the fillets have had its fill of magic, I pan-seared the fish on a screaming hot cast iron skillet to get that super crunchy skin. And like I said on the Pan Seared Black Cod post, do not — and I mean DO NOT, try to flip the fish before it’s ready. It’ll let you know when the time is right when you can slide a spatula underneath it.

Trust me.

To serve with the mahi mahi, I made a fragrant coconut-cilantro rice. The recipe below tells you how to make it on the stove but if you have a rice cooker, just throw it all in machine and let it do its thing.

The fish turned out so delicious! The mahi mahi was able to soak up the slightly sweet, slightly spiced marinade but it wasn’t overpowering at all. And you can definitely use any other fish of your choice if mahi mahi isn’t your thing.

The perfect, easy, scrumptious weeknight meal.

And as always, much thanks to our friends at The Saucey Sauce Co.!!

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Pan-Seared Mahi Mahi with Coconut-Cilantro Rice
Serves 2

Ingredients:

½ cup The Saucey Sauce Company’s Spicy Garlic Sauce
1 teaspoon finely minced fresh ginger
2 teaspoons fresh lime zest, divided
2 mahi mahi fillets, skin-on, de-boned (5-6 ounces each)
1 cup uncooked jasmine rice
½ cup coconut milk
3/4 cup coconut water (or water)
2 tablespoons minced fresh cilantro
pinch kosher salt
2 tablespoons vegetable oil
whole cilantro leaves and lime wedges for garnish

In a shallow dish, whisk the Spicy Garlic Sauce, ginger and 1 teaspoon lime zest together. Place the fish in the dish and coat both sides. Cover the dish with plastic wrap and marinate for 45-60 minutes in the refrigerator. Take out of the refrigerator about 10 minutes before cooking to take the chill off.

While the fish marinates, prepare the rice. Combine the rice, coconut milk, coconut water (or water) and salt in a heavy bottom pot. Bring the liquids to a boil and then lower the heat to a gentle simmer. Cover the pot and allow to cook for 18-20 minutes. Remove the pot from the heat with the cover still on and allow to sit for about 5 minutes. Once the time is up, add the cilantro and remaining lime zest. Using a fork, fluff the rice and set aside.

Choose a skillet that can handle a high level of heat (ie. cast iron, stainless steel, etc.) Heat the skillet over high heat so that it becomes screaming hot. Once it reaches the desired temperature, add the oil and swirl it around the skillet. Carefully place each fillet, skin side down into the oil. Using a spatula, gently press down on the fillets so that they don’t curl up on the sides. Cook the first side of the fish for about 3 minutes — depending on the thickness of the fillets. Be careful not to flip the fish before the skin has crisped up and formed a crust. Once the first side has cooked, about 2/3 way through, flip and cook for an additional 2 minutes.

Remove the fillets from the skillet. Use paper towels to gently blot any excess grease off of the fillets and plate on two separate plates. Add a large scoop of the rice on each plate and top each fillet and rice with the fresh cilantro leaves. Serve each plate with a piece of lime wedge that should be squeezed over the fish before eating. Serve warm.

Enjoy!

**Disclosure: I did receive products from The Saucey Sauce Co., but as always, my opinions are my own.**

Appetizers/Small Plates · Condiments/Sauces · Vegetables/Vegetarian

Cilantro & Jalapeño Hummus

May 28, 2014 The Culinary Chronicles3 Comments

A few years ago, he and I had a terrible fight….

Trader Joe and I–that is.

What can I say?

He broke my heart — the day he stopped carrying their Cilantro & Jalapeño Hummus. Herby, a bit spicy, rich and creamy. I L-O-V-E-D it and would slather it over just about everything.

Then one day when I came in to grab a tub, it was gone. Sure, T.J. offered a three layered hummus that claimed it had my beloved Cilantro & Jalapeño Hummus inside. But once you opened the container, it barely had a dollop of the green goodness in it.

What’s a girl to do?

It was then time to take matters into my own hands and make my own version so that I could have my fill of whenever I wanted.

I threw a little bit of this and A LOT of that into the food processor and within a couple of minutes, I had something amazing that I dare say, love even more than the original.

True story.

Just like the original, it’s delicious over breads, to dip all kinds of goodies in, and to use as a sauce.

So T.J., I forgive you for cutting off my hummus supply and still love you for everything else you fill my kitchen with. And let’s face it, who cannot adore that you have your staff wearing Aloha gear? 🙂

Side note: T.J. is now carrying a version of Cilantro & Jalapeño Hummus but trust me when I say this–it’s not the same. I don’t know how they altered the recipe but it’s missing some of the old KA-POW the old hummus did.

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Cilantro & Jalapeño Hummus

Ingredients:

1- 2 bunches fresh cilantro, approximately 4-5 loosely packed cups (more to garnish)
1-2 jalapeño peppers, roughly chopped (depending on your heat preference)
4 tablespoons lemon juice
3 tablespoons extra virgin olive oil (more to garnish)
1/3 cup tahini
4 garlic cloves
1 can garbanzo beans (15 ounces), drained with juices reserved
2-4 tablespoons juices from the garbanzo beans
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon paprika (more to garnish)

Add the cilantro, jalapeñopeppers, lemon juice, olive oil and tahini into the bowl of a food processor. Pulse until the items have broken down.

Add in the garlic cloves, garbanzo beans, 2 tablespoons of the reserved garbanzo beans juices, kosher salt, black pepper, and paprika. Blend until the hummus is smooth but still thick. If needed, add in the remaining garbanzo bean juices until you reach the desired consistency. Taste and add additional kosher salt if needed.

Plate the hummus and garnish with a drizzle of additional olive oil, sprinkle of paprika, and chopped cilantro. Serve as a spread or as a dip.

Condiments/Sauces

Ch-ch-ch–Chimichurri Sauce!

May 9, 2014February 17, 2015 The Culinary Chronicles10 Comments

Happy CHIMICHURRI FRIDAY!

Ok…it’s not really Chimichurri Friday-–it’s Aloha Friday. But as far as I’m concerned, every day should have chimichurri in it.

The sauce originates from Argentina and is FULL of fresh herbs, citrus and spices. It’s incredibly aromatic and bright and is perfect over grilled meats, seafood, in sammiches and as a dip.

And. I. LOVE. IT.

I’ve posted the recipe alongside other dishes before but I thought this showstopper deserved a post on its own.

Chimichurri has similar flavor profiles to pesto as both contain fresh herbs and spicy garlic. But since chimichurri does not contain nuts or cheeses, it can be considered a slimmer substitute for pestos. Both as a spread or even in pastas like my Chimichurri Orzo.

So this weekend, break out the grill and throw a few steaks (or chicken…or lamb chops…) and some seafood on the fire. Slather the grilled goodness with Chimichurri Sauce and show all the MOM(s) in your life how much you love them.

Have a fabulous Mother’s Day Weekend!

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Chimichurri Sauce
Makes approximately 2 cups

Ingredients:

1 large bunch fresh cilantro
1 large bunch fresh Italian parsley
6-8 sprigs fresh oregano
4 large garlic cloves
1 large serrano chili pepper*
zest of 1 lime
¼ cup fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon red chili flakes*
1 teaspoon honey or agave
¾ – 1 cup olive oil, more if needed
kosher salt
black pepper

In a food processor or blender, add all of the ingredients except the olive oil, kosher salt and pepper. Pulse several times until the herbs have broken down.

Stream in the olive oil and blend until the items have fully incorporated. Sprinkle in ½ teaspoon salt and ½ teaspoon black pepper. Pulse to combine. More olive oil can be added if a smoother, loose texture is desired. Check for seasonings and add additional salt and pepper as needed. Refrigerate until ready to be used.

*Chili amounts can be adjusted based on heat level preference.

Condiments/Sauces

Oven-Roasted Tomato Salsa : Cinco de Mayo Countdown Begins!

April 28, 2014April 29, 2014 The Culinary Chronicles6 Comments

Alrighty Folks, it’s time to get organized because Cinco de Mayo is exactly one week away!

What have y’all got planned? Is the menu set yet?

Because if not–you’re in luck!

For the next week I’ll be posting muy delicioso menu ideas to ensure that your Cinco de Mayo festivities will be filled with good eats and thirst quenching cocktails.

To start off a fiesta, you’ve got to have chips and dips. I recommend dunking your crispy tortilla chips into a Roasted Poblano Guacamole, Fresh Corn Pico de Gallo, or this mouth-watering Oven-Roasted Tomato Salsa.

Because this gal is ALL about salsas.

I usually make my standard salsa using canned plum tomatoes. It’s super easy to whip together (thank goodness for food processors!) and I smother everything with it. Over grilled proteins (fish, chicken, beef), inside tacos and burritos and of course–with chips.

I decided to make a small tweak to my go-to salsa recipe by swapping out the canned tomatoes with oven-roasted tomatoes. By roasting the tomatoes in the oven, it concentrates the flavor and adds a different layer to the salsa. It’s still easy to make but it does use a good amount of fresh tomatoes (they shrink through the roasting process) and you need to wait about an hour for them to get their roast on in the oven.

The salsa can be kept in the fridge for about a week and actually tastes even better the day after you make it as the flavors have time to marry. But let’s be honest, you and your peeps will gobble down this salsa so fast that I doubt it will be in the fridge that long.

And with that, let the official countdown to Cinco de Mayo begin!!!!

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Oven-Roasted Tomato Salsa

Ingredients:

4 pounds plum tomatoes, cut in half, seeds removed
1 large jalapeno pepper, sliced in half
olive oil
kosher salt
black pepper
½ small yellow onion, quartered
2 scallions
2 large garlic cloves
1-2 small serrano chile peppers, seeds removed (depending on your preferred heat level)
1 teaspoon cumin powder
¼ teaspoon chile powder (optional)
2 pinches sugar
zest of one lime
1 tablespoon fresh lime juice
½ bunch cilantro (about 1½ cups)

Preheat the oven to 350 degrees F.

Place the tomatoes and jalapeno in a single layer, cut side up, on baking sheets. Drizzle olive oil over them and sprinkle with kosher salt and black pepper. Roast for 60-70 minutes until the tomatoes have become slightly browned and shriveled. Allow them to cool until room temperature.

Put the roasted tomatoes, jalapenos, ½ teaspoon of kosher salt and the remaining ingredients into the bowl of a food processor. Pulse until desired consistency. Taste the salsa and add more kosher salt and black pepper as needed. The flavors will intensify as the salsa flavors marry.

Pour the salsa into a container and refrigerate for a few hours before serving.

Breakfast/Brunch · Pork

Easy and Cheesy Breakfast Enchiladas

July 18, 2013January 27, 2015 The Culinary Chronicles4 Comments

Y’all may recall how much I sing the praises of breakfast dishes. But when you’re someone who hits the snooze button several times a morning–every morning, spending a lot of time in the kitchen in the AM is the last thing I ever want to do.

So what’s a breakfast lovin’ gal to do?

Easy….

Create recipes that you can make the night before!

Yup. Dishes that can be prepped hours before cooking that are no fuss- no muss but don’t sacrifice on the flavor.

These super easy, super cheesy Breakfast Enchiladas fit the bill. They’re filled with tons of spices, eggs, sausage & cheeses and then rolled up in corn tortillas before being smothered with more enchilada sauce and shredded cheese. At this point, you can either bake the enchiladas or throw them in the fridge overnight.

I often choose the latter option so that when my first alarm goes off in the morning, I can roll out of bed to preheat the oven….and then roll back in until it reaches temp. After a quick snooze, I throw the dish of enchiladas in and bake for about 20 minutes.

Which just so happens to be enough time for another quick snooze session.

Yea–I’ve got issues. But by the time the timer goes off, the enchiladas are ooey-gooey perfect! I dress them with some diced tomatoes, fresh cilantro, avocado, salsa and sour cream–Delicioso!

Now if I could only teach my puggle how to make coffee….
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Easy and Cheesy Breakfast Enchiladas
Serves 6- 8

Ingredients:

4 large eggs, beaten
2 tablespoons milk
½ tablespoon taco seasonings
¼ teaspoon red pepper flakes
¼ cup chopped cilantro
1 tablespoons vegetable oil
½ pound breakfast sausage
½ cup diced yellow onion
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
kosher salt and pepper
15-ounce can enchilada sauce
12 corn tortillas
2 cups shredded Monterrey Jack or Cheddar cheese
1 scallion, diced
½ cup finely diced tomatoes
½ cup finely diced red bell pepper
1 small avocado, diced or thinly sliced
sour cream and salsa, optional

In a bowl, whisk together the eggs, milk, taco seasonings, red pepper flakes and 2 tablespoons cilantro.

In a skillet, heat the vegetable oil to medium and add the breakfast sausage. Use a wooden spoon to crumble the sausage and break into small pieces. Cook the sausage until browned and transfer to a plate.

Add the onions, jalapeno and garlic to the skillet and cook for 1 minute. Pour in the eggs. Continue cooking, gently stirring the eggs with a rubber spatula until the eggs have almost set. Fold in the cooked sausage and cook for an additional minute. Season with additional salt and pepper and remove the skillet from the stove to allow the mixture to slightly cool.

Preheat oven to 375 degrees F.

Coat the bottom of a 13 x 9-inch casserole dish with a few spoonfuls of the enchilada sauce. Pour the remaining sauce into a shallow dish. Wrap the tortillas in a kitchen towel and microwave for 30 seconds so that they become more pliable. Dip each tortilla into the dish of enchilada sauce to coat both sides. Place a few spoonfuls of the egg/sausage mixture in the center of each tortilla. Top with shredded cheese and roll the tortilla, securing all the fillings inside. Place the filled tortilla, seam side down into the casserole dish. Repeat with the remaining ingredients, placing each enchilada snuggly against each other.

Pour the leftover sauce over the enchiladas and top with the remaining cheese. Bake for 15-20 minutes or until the cheese has fully melted. Remove from the oven and top the enchiladas with scallions, tomatoes, bell pepper, avocado and the remaining cilantro. Serve warm with salsa and sour cream.

Poultry · Vietnamese

Bánh Mì Gà Nướng (Vietnamese Roasted Chicken Sandwich)

March 29, 2012 The Culinary Chronicles6 Comments

The other week I did a quick poll via Twitter and Facebook asking folks what Vietnamese dishes they’d like to see on the blog—well, other than Phở 🙂

I got a range of requests from Bún (Vermicelli Noodles) to Gỏi Cuốn (Spring/Summer Rolls) and even Bánh Mì (sandwiches).

But truth be told, outside of the occasional Bánh Mì Chả Lụa (Vietnamese “Ham”/”Sausage” Sandwich), I rarely ever make Bánh Mì.

By no means is Bánh Mì difficult to assemble but I’ve always been lucky enough to have local Bánh Mì shops nearby and at under 3 bucks a pop (and that’s on the high end), I have been just darn lazy. Yup, I admit it.

At it’s base, Bánh Mì is made up of a toasted french baguette, pickled veggies, tons of cilantro, mayonnaise, and some type of protein. But don’t let it fool you. Just because it sounds simple, doesn’t mean the flavors aren’t genius!

Bánh Mì is all about balance. The great crunch from the baguette, savory flavors from the protein, bright notes from the herbs and the sweet/tangy aspects of the pickled veggies. Just Perfect.

But I realize not everyone has access to yummy Bánh Mì shops so I thought it would be fun to share a delish and easy method. For this particular Bánh Mì Gà Nướng, I used chicken thighs marinated with Chinese Five-Spice and Maggi Seasoning Sauce. In fact, this is how our mom would often marinade our poultry—including our Thanksgiving turkeys every year! The Five-Spice gives a deep, earthy flavor from the combination of star anise, cloves, and other goodness. Trust me, it’s amazing.

And with that friends—Ăn ngon! Stay tuned next week for another Vietnamese dish!

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Bánh Mì Gà Nướng (Vietnamese Roasted Chicken Sandwich)
Serves 4

Ingredients:
4 6-inch Baguette Rolls, lightly toasted and sliced lengthwise
Five Spiced Chicken*
Đồ Chua (Pickled Vegetables)*
Mayonaisse*
1 Bunch Fresh Cilantro Leaves, washed and dried
1 Jalapeno Pepper, seeded and thinly sliced
1 Small Cucumber, thinly sliced lengthwise

Five-Spice Chicken:
6 Chicken Thighs, bone in and skin on
1 Tablespoon Five-Spice Powder
¼ Cup Granulated Sugar
2 Teaspoons Black Pepper
3 Tablespoons Minced Garlic
2 Tablespoons Vegetable Oil
½ Cup Maggi Seasoning Sauce

Đồ Chua (Pickled Vegetables):
1 Cup Carrots, julienned
1 Cup Daikon Radish, julienned
2 Tablespoons Granulated Sugar
1 Teaspoon Kosher Salt
1 Cup Rice Wine Vinegar
½ Cup Boiling Water

Mayonnaise:
2 Large Egg Yolks, at room temperature
1 Cup Vegetable Oil
1 Tablespoon Lemon Juice
1 Garlic Clove, minced
¼ Cup Fresh Cilantro Leaves, chopped (optional)
2-3 Dashes Nước Mắm (fish sauce)

Prepare the marinade for the chicken. In a large bowl, whisk together the Five-Spice, sugar, and pepper. Stir in garlic, Maggi and oil until the dry ingredients have dissolved. Submerge the chicken into the marinade, being sure to coat both sides. Cover the bowl and refrigerate for at least 60 minutes.

Meanwhile, prepare the Đồ Chua (Pickled Vegetables). In a medium sized bowl, dissolve the sugar and salt with the boiling water. Add the vinegar and allow the liquid to cool to room temperature. Add the vegetables and refrigerate for at least 30 minutes.

Prepare the mayonnaise. In a blender, add all the ingredients except the oil. Pulse several times and then slowly drizzle in the oil until the mayonnaise has properly emulsified. Refrigerate until ready for use. *You can also use jarred mayonnaise to substitute*

Preheat oven to 400 degrees F. Grease a baking sheet with oil and place the marinated chicken thighs on the sheet, skin side up. Roast for approximately 30 minutes until the chicken reaches an internal temperature of 160 degrees F. Remove the chicken and transfer to a plate. Once the chicken is cool enough to handle, remove the skin and bones and shred the meat into pieces.

Assemble the Bánh Mì. Spread a heaping spoonful of mayonnaise inside one side of each toasted baguette roll. Fill each roll with the chicken and drizzle a bit of the pan drippings over the meat. If desired, sprinkle with more black pepper. Fill the sandwiches with pickled vegetables, jalapeno and cucumber slices, and the cilantro. Enjoy!

Condiments/Sauces · Vegetables/Vegetarian

Fresh Corn Pico de Gallo

July 22, 2011March 21, 2013 The Culinary Chronicles13 Comments

I love Condiments.

Hot sauces, dips, salsas, flavored ketchup, sauces…… I’m completely obsessed. No salsa bar is safe from me and I am without a doubt the reason why many food spots charge extra for sauces these days.

But when condiments can also be considered a “dip” or even a side dish—-well then it’s brilliant! And my Fresh Corn Pico de Gallo does just that!

Traditional Pico de Gallo is known for its bright flavors from the citrus and cilantro. These components play so well with the slight heat from the chilies and coolness of tomatoes. To add a different flair, I threw in fresh corn for a bit of sweetness and crunch. The whole combination married so well together and for me, depicted summer at its best.

This Fresh Corn Pico de Gallo is extremely versatile as well. Serve it as a dip with chips or veggies. Layer it in tacos or over freshly grilled meat or fish. You can even serve it as a side dish!

But one thing is for sure, be sure you make A LOT of it because you will definitely gobble it all up!

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Fresh Corn Pico de Gallo

Ingredients:

2 Cups Fresh Tomatoes, diced and seeded
1 Cup Whole Corn Kernels
½ Cup White Onion, finely diced
¼ Cup Fresh Cilantro, chopped
½ Tablespoon Serrano Chili, finely diced and seeded
1 Teaspoon Fresh Lime Zest
1 Tablespoon Fresh Lime Juice
1-2 Pinches Ground Cumin
Kosher Salt and Ground Pepper to taste

Combine all the ingredients in a large bowl and mix well. Cover with plastic wrap and refrigerate for at least 1 hour.