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Eggplant and Lentil Stew with Pomegranate Molasses
I love recipes with a “secret ingredient.” I have been hearing a lot about the many uses for Pomegranate Molasses, an essential ingredient in traditional Middle Eastern cooking, so I had to give it a try. Pomegranate Molasses is a syrup-like reduction of pomegranate juice and sugar that has a really unique flavor and turns out to be the “secret ingredient” in this delicious vegetarian stew. This dish hails from Antakya, a coastal town in southern Turkey, where it is a summer staple for Turks in the region. If you haven’t heard, the coast of Turkey is full of quaint little beach towns with fabulous authentic restaurants along the shore.
This is one of those stews that gets better the longer you simmer it over the stove. With lentils, eggplant, onions and tomatoes, the stew is hearty and satisfying. A drizzle of pomegranate molasses over the top adds a surprising tartness that makes this dish so unique. Serve the stew on its own or over couscous for a tasty, light meal. Pomegranate Molasses can be found at Middle Eastern markets – I went to Kalustyan’s in NYC to pick up mine.
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Chimichurri Flank Steak
For a little taste of South America in your kitchen, try this fiery recipe for Chimichurri Flank Steak. Chimichurri is the quintessential sauce of Argentina and best enjoyed on juicy, grilled steaks. Meats in Argentina are never served without a side of chimichurri! The traditional sauce is made with parsley, garlic and vinegar–and it surely packs a punch. To best showcase this tasty marinade, I decided to grill flank steaks, a long and thin cut of meat that is surprisingly lean and very juicy. Although this recipe is perfectly delicious on its own with a side of vegetables and potatoes, I decided to throw the steak in sizzling fajitas along with with sautéed onions and red peppers for a family dinner at the beach last week. Feel free to be creative with sides and serving suggestions. However you decide to serve it, the succulent, boldly flavored steak will take center stage. A perfect excuse to throw your next fiesta!
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Vegetarian Moussaka
When my fiancé and I visited the magical island of Santorini about this time last summer, one of our most memorable meals on the island was at Nectar & Ambrosia Restaurant, where we enjoyed a rich Greek Moussaka. A traditional Greek Moussaka is made by layering eggplant with a spiced meat filling and topping it with a creamy, baked béchamel sauce. It is a rich and satisfying dish usually reserved for special Sunday night meals or celebration dinners. Our meal and experience at Nectar & Ambrosia, an exclusive spot with only 14 tables on the terrace and 8 tables inside,was an experience we will not soon forget.
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Pan-Latin Picadillo
It’s time to spice up your dinner routine and I’ve got the perfect recipe to turn up the heat. It’s a traditional Latin American dish called, “Picadillo.” Although there are many variations of Picadillo depending on the country the recipe is coming from, in general it is comprised of ground meat and a mix of local vegetables such as tomatoes, peppers and onions. To accompany the Picadillo, I wanted to prepare tostones – fried plantains – but in order to make them a little more healthy, I decided to bake them instead of fry. Once baked, they came out crispy and full of flavor. I highly recommended this method. Once everything was prepared and smells of fresh and fiery Latin American flavors filled the kitchen, I served the delicious blend of ground pork and veal over crispy baked plantains, or tostones, and a homemade smooth salsa, bursting with fragrant cilantro, tomatoes, onions and jalapeño.
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Baked Stuffed Lobster
Looking for the perfect summer cookout feast this weekend? My recipe for succulent Baked Stuffed Lobster with homemade crabmeat stuffing is sure to impress. The recipe for the stuffing is from a very popular shoreline restaurant called, Lenny & Joe’s Fishtale in Connecticut. Known for its delicious, fresh seafood and fun, casual atmosphere, I was lucky enough to find the exact recipe chefs use at the restaurant to make their famous crabmeat stuffing and then used this stuffing to create Baked Stuffed Lobster. Preparing this dish is truly half the fun.
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Lemon Dijon Herb-Crusted Grilled Pork Tenderloin
This is my second post this season on grilling (yes, summer hasn’t even started!) and I’m thrilled to share this recipe for marinated grilled pork tenderloin. With a hearty dose of fresh thyme and rosemary, this recipe takes on many flavors that all blend together perfectly. If you like mustard and tangy sauces, this one is for you. In order to fully flavor the pork, you have to prepare this marinade the night before and let the meat marinate in the refrigerator overnight. The marinade is somewhat thick and is loaded with fine herbs, creating a sort of “crust” on the pork. Tonight my boyfriend grilled the pork tenderloin we had marinated overnight and it came out tender and juicy, with a definite kick of dijon contrasting beautifully with the freshness of the herbs. Bon Appétit!
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Whiskey Barbecued Chicken & Lemon Kale Salad
It’s starting to feel like summer, so that means it’s time to bring out the grill. My boyfriend and I wanted to try out our brand new roofdeck, so I prepared a simple barbecue to get us in the summer spirit. I decided to make my own barbecue sauce for the first time, and it turned out so good I do not think I will ever buy pre-made barbecue sauce again. My Whiskey Barbecue Sauce is made with, yes, whiskey along with garlic, ketchup, tomato paste, brown sugar, Worcestershire sauce and vinegar. The combination is tangy and sweet, with a definiate kick of whiskey. Combined with a spicy BBQ dry rub, the chicken grills up to perfection to create a full-bodied, smoky and sweet barbecue flavor.
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Roman Stracciatella Soup
Considered a “peasant food” in Italy, Stracciatella soup has been around for ages and originates from Rome. Stracciatella is simply an Italian version of egg drop soup. In this recipe, I made a few small modifications from the traditional recipes, including adding escarole and orzo to make it a full, albeit light, meal. It’s simple, comforting, and supremely simple to make. Enjoy!
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Boneless Chicken Mole
A Mexican favorite, mole sauce is an explosion of vibrant flavors and textures. I have always found the addition of chocolate into this savory recipe fascinating so I had to try it out? I wanted to keep the ingredients as traditional as possible, but use boneless, skinless chicken breasts to keep the fat and calories down. There are many different variations on mole, but I decided to do one based on chipotle peppers and adobo sauce because I love the smoky flavor. After sauteing and simmering all of the ingredients, the last step is the addition of dark chocolate – pure delight for a baker like myself! The chocolate thickens the sauce beautifully and is the perfect contrast to the savory peppers and onions. In the end, the sauce doesn’t taste chocolately at all because the flavors mend together beautifully. It turned out to be authentic Mexican feast full of flavor and spiciness – I hope you enjoy!
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Three Garlic Pasta
If you love garlic and are looking for a quick, easy dinner full of flavor, look no further than Three Garlic Pasta. It’s a supercharged version of “spaghetti with garlic and oil,” amplified by garlic prepared 3 ways – roasted, sliced and chopped. To roast the garlic in the oven, use a terra cotta garlic roaster or simply wrap full cloves of garlic in tin foil and roast in the oven for about an hour until garlic is soft and golden. Then, sauté thinly sliced garlic and chopped garlic in olive oil, for 2 more variations and textures of garlic. After tossing your three types of garlic with “al dente” spaghetti, olive oil, white wine, parsley, red pepper seeds, salt and pepper, you have a tasty pasta dish that is sure to impress. It’s Italian peasant food made elegant and new. Enjoy!