Recipes by their Ingredients

mint

  • Armenian Bulgur Salad

    Armenian Bulgur Salad
    Armenian Bulgur Salad
    (Serves 4)

    1 cup bulgur #3 or #4 (larger variety)
    1-2 tablespoons butter, to taste
    1 shallot, minced
    1 1/4 cups broth (either chicken or vegetable)

    1 teaspoon cumin 1 tablespoon tomato paste
    1/4 cup pomegranate seeds
    1/2 cup parsley, chopped
    1/4 cup fresh mint, chopped
    1/4 cup feta cheese, crumbled
    1/4 cup sultanas (golden raisins or use any dried fruit you like)
    1/4 cup shelled, roasted, and salted pistachios
    1/2 cup garbanzo or cannellini beans (canned)
    Salt and pepper to taste

    Dressing:
    1 large bulb black garlic (or 1 teaspoon garlic powder)
    1 tablespoon pomegranate molasses
    1/4 cup extra virgin olive oil
    2 tablespoons fresh orange juice
    Salt to taste


    NOTES: One time I had no pomegranate seeds, so I substituted for barberries.
     

    Heat butter in a saucepan. Add the shallots and sauté until translucent. Add the bulgur, tomato paste, cumin, about a half teaspoon salt, and the broth. Stir and bring to a boil. Once boiling, reduce heat and cover. Simmer for 20 minutes (or follow package directions).

    For the dressing, in a small food processor, whirl together the black garlic (or garlic powder), orange juice, pomegranate molasses, salt and olive oil. Let the cooked bulgur cool then add the rest of the ingredients (from the pomegranate seeds to the garbanzo beans).

    Add salt and pepper to taste, then drizzle the pomegranate molasses dressing over the bulgur mixture, and toss gently to combine.

  • Beer Battered Shrimp Taco with Pineapple Salsa

    Beer Battered Shrimp Taco with Pineapple Salsa
    Beer Battered Shrimp Taco with Pineapple Salsa
    (Serves 4)

    Beer Batter
    ¾ can of beer, (8oz)
    1/3 cup flour, white all purpose
    ½ tblsp garlic, dried granulated
    ¼ tsp cayenne pepper
    ½ tsp black pepper
    1 tsp salt

    32-40 shrimp
    1&rac12; tsp Tony Chachere's Cajun Spice
    1½ - 2 cups of canola oil (or other frying oil)
    ½ Roma tomato, diced very small
    1/3 red onion, diced very small
    1 jalapeno, most of the seeds can be removed, diced very small
    ¼ - 1/3 cup pineapple, diced very small
    ½ carrot, cut into small sticks (julienne) then dice small
    ¼ cup fresh mint leaves, minced
    juice of ½ lime
    5 cabbage leaves, julienne very thin
    8 soft taco shells, corn or flour (I prefer corn in this recipe)
    ½ cup shredded cheese, any variety, I used the mozzarella/provolone blend

    NOTES: I used the 25 per lb shrimp, if you are using smaller shrimp, say the 50 per pound then double the amount of shrimp, on the other end if you're using 12 per pound shrimps, use half as many shrimp, @20.

    In a medium bowl mix the flour, garlic, cayenne, black pepper and salt. Add the beer slowly, mixing with a whisk or fork until the batter resembles glue, then add a little more beer. Keep cold until ready to use.

    Make your salsa right away, so it has time "to marry" inside a bowl. Mix well, the tomato, onion, jalapeno, pineapple, carrot, mint leaves, 1 tsp salt and the juice of ½ lime. Set aside or in the fridge.

    Slice up and set aside your cabbage, set aside or in the fridge

    Get your oil in a small pot and bring it up to 365°F using a hot oil thermometer. Otherwise medium heat but a smidgen more. If the oil smokes too much its too hot. You can test the heat with a drop of batter, it should crisp up alone in 8-10 seconds.

    Coat your shrimp with Tony' Chachere's Cajun spice (or just use salt and pepper). Dip your shrimp in the batter. I do 4-5 at a time. Put the shrimps, one at a time, into the hot oil. Leave in until crispy golden in color, about 1+½ minutes. Drain on a paper towel and set aside.

    All those steps could be done in advance. When guests arrive, pop the shrimps back in the oven on warming temp and start a skillet on medium heat, one by one heat up one side of the tortilla, flip it over, add some cheese, let it melt remove from heat and assemble the taco. Tortilla, cheese, shrimp (4-5 per taco), a small hand-full of shredded cabbage and some delicious pineapple salsa on top, don't be scared, heap it on!

    Repeat three more times for round one!

    Start round two after you've eaten the first one, or just get it over with :) Delicious - enjoy!

  • Chicken Larb

    Chicken Larb

    Chicken Larb


    (Serves 6-8)

    1 Head of Boston Lettuce or similar, separated into individual 'lettuce cups'
    2 large chicken breasts
    2 Thai bird chilies or a Serrano chili, minced
    1 tsp lemon grass (optional)
    2 tblsp toasted rice flour
    2 shallots, minced
    ¼ small red onion, minced
    juice of 3 limes
    2 tsp sambal oelek (chili sauce)
    ½ bunch mint, minced
    ½ bunch of cilantro, minced
    1 tsp salt
    ¼ cup crushed peanuts, garnish (optional)

    NOTES: Serve hot or cold. I used Jasmin rice for the toasted rice powder and after toasting it till golden in a frying pan over low heat, I ground it to powder using a spice grinder.

    Remove any fat from the chicken breast and mince the meat, either use a food processor or a knife and make tiny pieces. In a frying pan on medium heat quickly cook the chicken, don't over cook it.

    If you're making hot larb, continue adding the ingredients to the fry pan, liquids first then chilies and spices and then the toasted rice flour and lastly herbs. Turn off the heat and serve in the lettuce cups.

    If you are making cold larb, remove from heat and let cool 5 minutes. Add the toasted rice powder, stir in well. Add the rest of the ingredients and let sit 10 minutes before serving in lettuce cups.

    Top with crushed nuts if you are using them.

  • Tzatziki Sauce

    Tzatziki Sauce
    Tzatziki Sauce
    (Makes 1¼ cups)

    2 cloves garlic
    1 cup Greek whole milk yogurt
    1 tblsp lemon juice
    ⅓ large English cucumber
    ¾ tblsp extra virgin olive oil
    1 tsp salt
    1 tsp mint or dill (or both)
    Salt & Pepper to taste


    NOTES:
     

    Peel and then dice the cucumber, sprinkle salt on it and leave in a colander, place a weighted plate on top of the cucumber to help drain the liquid. Dry the cucumber with a paper towel.

    In a food processor, add the garlic, run the processor, then add lemon juice and while running the processor drizzle the olive oil in slowly. Mix with the herbs, S&P and cucumber, stir all into the yogurt. Let sit in the refrigerator for a few hours so the flavors can merge together.

    Enjoy!