So I haven't been doing the best job at keeping up with An Edible Mashup. No excuses -- but I've been doing lots of cooking the past week (the boss was in town) and I want to share with you a select few recipes that I really enjoyed creating. And eating, of course. In order: a smoky paprika glaze that's good on anything, sauteed black eyed peas and leeks, sweet potato gratin with chipotle puree and individually sized meat loaves.
My culinary class final is this Thursday and we're required to prepare two chicken dishes, one starch and a vegetable. I'll be preparing the below glaze for one of my chicken dishes and the Sweet Potato Gratin as my starch. You'll have to let me know if you think they are A+ worthy dishes. :) Enjoy!
Smoky Paprika Glazed Chicken
I first used this recipe on shrimp and sausage skewers. This time, I brushed on chicken and grilled. Reserve some of the glaze to brush on after cooking. Use on your favorite protein or veggie.
3/4 c. EVOO
4 large garlic cloves, pressed
2 tbsp. chopped fresh thyme
5 tsp. smoked paprika
4 tsp. sherry wine vinegar (if you don't have, substitute red wine vinegar)
3/4 tsp. salt
1/2 tsp. pepper
1/2 tsp. red pepper flakes
Whisk oil, garlic, thyme, paprika, sherry wine vinegar, S&P and red pepper in medium bowl to blend for glaze.
Black-Eyed Peas & Leeks
I came across this gem on another food blog, and it's fabulous. Very simple to make. If using dried herbs, I'd start with a little less and adjust at the end if necessary.
1 tbsp. EVOO
3+ tbsp. unsalted butter
4 leeks, trimmed of dark green parts, quartered lengthwise, then 1/2" slices
3 cups cooked black-eyed peas (you can start with dried or buy them canned)
1 tsp. finely chopped fresh marjoram
1-2 tsp. finely chopped fresh tarragon
Fine grain sea salt
Freshly ground black pepper
Heat EVOO over medium heat with 1 tablespoon of the butter in large skillet. When hot, add leeks and a couple big pinches of salt. Cook gently, stirring regularly until leeks are nice and golden. Add drained beans to skillet. Cook until heated through, stir in marjoram, tarragon, more salt and the remaining 2 tablespoons of butter. Stir well, taste and adjust seasoning to your liking.
Chipotle Sweet Potato Gratin
3 sweet potatoes, peeled and sliced into 1/4" thick rounds
2 cups heavy cream
1 tbsp. chipotle puree
2 tbsp. finely chopped parsley
1/2+ cup freshly grated parmesan
1/2 tsp. kosher salt, plus more for layers
1/4 tsp. freshly ground black pepper, plus more for layers
Preheat oven to 475F. Whisk heavy cream, chipotle puree, parsley, salt and pepper. Taste for seasoning. Divide potato rounds into 4 parts. In square baking dish, arrange potatoes one layer at a time so that each round overlaps the next slightly. Sprinkle each layer with salt and pepper and pour 1/4 of the heavy cream mixture on top. After pouring heavy cream mixture on top layer, cover gratin with parmesan and bake until potatoes are tender, about 20-30 minutes.
Mini Meat Loaves
Recipe adapted from Ina Garten1 tbsp. EVOO
1 1/2 cups chopped yellow onion
1 tsp. chopped fresh thyme leaves
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 tbsp. tomato paste
1 1/2 tbsp. Worcestershire Sauce
1/4 cup chicken stock or broth
1/3 cup dry plain bread crumbs
2 large eggs, lightly beaten
1/2 cup grated parmesan
4 tbsp. ketchup
1/2 pound each of veal, chuck, pork
Preheat oven to 350F. Heat EVOO in medium saute pan. Add onions, thyme, salt and pepper and cook over medium-low heat for 8-10 minutes, until onions are translucent. Off the heat, add Worcestershire sauce, stock and tomato paste. Allow to cool slightly. In large bowl, combine meat, eggs, bread crumbs, parm, onion mixture, and lightly mix with your hands. Divide the mixture into 4 and shape into mini loaves (about 6 to 8 ounces each) on a sheet pan. Spread 1 tbsp of ketchup onto each loaf. Bake for 45-50 minutes, until cooked through.