Category Archives: Lunch

“Salmon Teriyaki Skewers with Ginger Soy Dressing “

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Description:

This dish is great to prepare for a party dish, for an evening dinner, or just as a side for a salad dish. Simple, elegant and very tasty!

Details:

Prep Time : 20min
Cook Time : 8-10 min
Ready Time : 30
Servings : 12 skewers ( 6 servings)

Ingredients:

Step 1:

1 Lb Salmon with(clean, pull out any pin bones, trim the fat and skin the fish using the filleting knife or can ask the fish department at your local store to prepare for you).

For Marinade:

3 tbsp Shoyu ( Japanese soy sauce)
1 1/2 tbsp sugar
1 tsp Rice Wine Vinegar
3 tbsp Sake ( if not use Vodka)

For the Ginger Soy Dressing:

1 1/2 tbsp fresh ginger ( peeled and minced)
2 1/2 tbsp chives ( or scallions fine part/ finely sliced)
2 tbsp lime juice
7 tbsp shoyu ( Japanese soy sauce)
Extra Equipment:

12 wooden skewers presoaked in cold water

Step 1:

Cut salmon into 48- 1 inch cubes.

Step 2:

For the marinade, place soy sauce, sugar, sake, vinegar in a small pan and boil over medium heat.  Simmer for 10 minutes until the syrup is thick and cool.

Step 3:

For the ginger soy dressing, mix ginger ( that has been finely chopped), chives ( minced), lime juice, soy sauce together and let it stand in room temperature to allow the flavors to blend.

Step 4:

Mix the marinade that has cooled with the salmon in a deep dish for at least 15 minutes.

Step 5:

Place the salmon cubes on the skewers 4 piece at a time and broil in medium heat for 4 minute each side or until golden color.

Step 6:

Place them on a serving dish and serve with rice or grilled vegetables  Japanese style. Place the ginger dressing on the side of the serving plate, and use it for the salmon as dipping sauce.

 

Bon Appetit!

Posted in Appetizers, Japanese, Lunch, Main Dish, Recipes, Seafood | Leave a comment

Mixed Green Salad with Poached Pear and Boursin Cheese

 

Description:

This salad is a true variety of greens and flavored with the great taste of Pear slices that are toasted with dash of sugar. It is a great salad for luncheons and it can be served with grilled chicken, grilled beef or even smoked salmon. We will need the following items for our salad!

 

Details:

Prep Time : 20min
Cook Time : 5-6min
Ready Time :25 min
Servings : serves 4-6

 

Ingredients:

Salad:

8 cups of mixed salad greens (pre-washed)
1/4 cup Red Onion ( round thin slices)
2 tbsp Pecans ( roasted and in small pieces)
1/2 cup Strawberries ( washed and sliced)
1 tbsp Boursin Cheese ( or goat cheese)
Salt
Pepper ( fresh ground pepper)

 

Pear:

2 cups Pears ( peeled, cored and small slices)
1 1/2 tbsp Sugar
2 tsp lemon Juice
1 tbsp olive oil

 

Dressing:

1/2 cup sugar
1/4 cup honey
2/3 cup white wine vinegar
3 tbsp apple cider vinegar
2 tbsp Worcestershire sauce
1 tsp mustard

 

Step 1:

We are first going to prepare pear slices for our salad. This will give us time for cooling our pears before we mix it in with the greens.  Peeling and coring the 2 pears will be our first step. After peeling the pears halve them lengthwise. Scoop out the core and take out the seeds. Slice the pear into small strips and pour 2 tsp of lemon juice over the pear slices to prevent browning. Place the slices into a small frying pan by adding 1 tbsp olive oil and 1 1/2tbsp sugar mix well over reduced heat.


 

Step 2:

Simmer for 15 minutes or until it is golden color in the frying pan. Remove pears from the pan and place them to a small plate to cool before we use it for our salad.


 

Step 3:

Place 8 cups of mixed salad greens into a large bowl. Add sliced red onions, chopped pecans,  sliced strawberries.

 

Step 4:

For our dressing combine sugar, honey, white wine vinegar, apple cider vinegar, Worcestershire sauce, olive oil, mustard together and mix until well blended.

 

Step 5:

Add dressing into the salad mixture and toss well. Add the pears and , and Boursin cheese ( or goat cheese is fine too) on top. Finally sprinkle with salt and ground pepper.

 

Step 6:

We can serve this salad with smoked salmon, grilled chicken or grilled meat. I have used this time smoked salmon on the side and placed on top some capers to decorate.

Bon Appetit!

 

 

Posted in Lunch, Recipes, Salad, Side Dish, Vegetable | Tagged , , , , , | Leave a comment

Rice with Vermicelli

Description:

This rice recipe is a great side dish for many recipes. My mother use to cook this rice a lot for me and the smell of white rice combined with vermicelli that has been sauted in golden color, creates a unique taste in this traditional Turkish rice dish.

Details:

Prep Time : 15 min
Cook Time : 20-25 min ( low heat on the stove)
Ready Time : 45min
Servings : 6 servings
Ingredients:
2 cups Rice
1/2 cup Vermicelli
3 1/2 cup of Water ( or Chicken Stock)
1 Tsp Salt
1/4 stick Butter
1 tbsp olive oil ( use it for sauteing the vermicelli)
Step 1:

Place 1 tbsp olive oil on a pan that has lid on medium heat. After the the olive oil is hot pour the 1/2 cup vermicelli on the pan.

with a wooden spoon stirring constantly until the vermicelli reaches a golden color ( do not burn!)

Step 2:

Add the 2 cup washed rice into the pan and stir for few minutes and add the 3 1/2 cup of chicken stock ( if not just water) into the rice mixture.

Step 3:

Add the salt and stirring few times. After place the lid of the pan and simmer on very low heat for 20 minutes.

Step 4:

After 20 minutes cooking, turn off the heat and place a paper towel between the saucepan and the lid to absorb the access moisture on the rice to avoid  moisture build up.

Step 5:

Let stand for 10 minutes and serve with your favorite dish!

Bon Appetit!

Posted in Lunch, Main Dish, Recipes, Side Dish, Turkish Cuisine | Tagged , , | Leave a comment

“TALASH” Puff Pastry Pockets/ Turkish Cuisine)

“TALASH” Puff Pastry Pockets/ Turkish Cuisine

Original name: “Talash Boregi”

Description:

Puff pastry Pockets with Meat and vegetable filling. This dish is a great dish that can be used for many different ways. It can be used for dinner with a side salad, or for appetizer (by making them small sizes), they can be frozen too and can be baked when ever desired. Kids love this dish!

Details:

Filling:
Prep Time : 30min
Cook Time : 20-25min
Ready Time : 50min
Servings : Depends on the size of the “Borek Pockets”
Puff Pastry Preparation:
Prep Time : 20min
Cook Time : 20-25min ( until they are golden color)
Ready Time : 45 min
Servings : Depends on the size of the “Borek Pockets”
5×5 pastry sheets will be 12 servings
2.5×2.5 pastry sheets can be  used for appetizer and will be 48 pieces

Ingredients:

For the Filling:
1 lb Beef or lamb ( washed, trimmed and cut into small “dice size” pieces)
1 1/2tbsp butter
1 cup sweet peas (frozen)
1 cup mushroom ( washed, dried and cut into small pieces)
1 cup Carrots ( washed, peeled and cut into small pieces)
3 Roma Tomatoes ( peeled, cubed into small pieces)
1/2  tbs Tomato Paste
3 sugar cubes
1 tsp Salt ( sea salt)
1 tsp Pepper (crushed)
1 1/2 cup hot water
Ingredient for the Dough:
1 pkt of Puff Pastry Dough( frozen and I have used 1 lb 14 oz package)
Note:
The package I have used had twelve 5×5 pieces and I have used them to make my dinner size Boreks with 5×5 pastry sheets. So I had 12 servings.
to make the appetizer sizes you can cut the 5×5 pieces into 2.5×2.5 sheets and you will have 48 pieces.
Note On Meat: I usually buy Rib eye steak for this dish with the least amount of fat and also trim the fat and cut them into small pieces. It really tastes great. If you want to make it with Lamb it even tastes better but try to pick the leanest lamb stew meat from the grocery and cut into very small pieces almost the size “dice size”.

Cooking Temperature: 350F

Cooking Time: 15-20min ( until golden Brown)

Step 1:
In a saucepan place just the meat and saute it until all meat juice evaporates. Add 1 tbs butter until brown for few minutes. Place the sauteed meat on a different plate.

Step 2:
Add the mushrooms to the same saucepan and saute with some salt and drop of lemon juice until the juice evaporates. After add 1/2 tsp butter and brown for few minutes.

Step 3:
Place the meat with the mushrooms and add carrots ( diced into small pieces)and saute together for few more minutes.

After add the remaining ingredients peas (frozen) , tomatoes (peeled and chopped into small pieces), tomato paste, sugar, salt and pepper and mix them well.

Step 4:
Add  1 1/2 cup of hot water to the mixture, close the top and cook until most of the water in the mixture evaporates.
Step 5:
Our filling is done now. Let it cool before, we are ready to move to fill our puff pastry sheets. ( You can even make the inside the day before if you want to have less work!)
Cooking Tip: Don’t forget if you have any leftover filling after you use it for the pocket filling. You can serve it with rice next day for main course again…

Note:
For dinner serving cut 5×5 pieces.
For appetizer servings cut 2.5×2.5 pieces.
***You can freeze them if you don’t want to bake all of them by placing them on a Ziploc bag.

For the Puff Pastry Filling Instruction:
Step 6:
Cut the pieces and place the filling in the middle of each square.

Step 7:
Close the sides following these steps and press the sides with your fingers so the sides will stick together.
Next:

Next II:

Next III:

Next IV:
Place them on the tray by facing the smooth side of the pockets on the tray.

Dinner Size ( 5×5)

Appetizer size: (2.5×2.5)

Next V:
Brush each pocket with the egg yolk mixture equally and decorate with caraway seeds or sesame seeds if desired.
Step 8:
Bake 350F for 15-20 minutes until golden brown.



Bon Appetit!

Posted in Appetizers, Beef, Lamb, Lunch, Main Dish, Recipes, Tea Time, Turkish Cuisine | Tagged , , , , , , , | Leave a comment