Joshua D. Boyd

Author

Joshua D. Boyd

Tilapia and Quinoa with Feta

From Everyday Food

– 1 cup quinoa
– 2.5 tsp olive oil
– 1 pound boneless, skinless tilapia, in 8 pieces
– 3/4 tsp paprika (don’t bother actually measuring)
– 1/3 cup chopped dill
– 1/3 cup feta
– 2 tsp lemon juice

In a small sauce pan, bring quinoa, 2 cups of water, and 1tsp salt to a boil over high. Reduce to a medium simmer and cook until water evaporates, about 15 minutes. Transfer to a medium bowl and let cool for 5 minutes.

In a large nonstick skillet, heat 1.5 tsp oil over medium high. Pat fish dry and season with salt and pepper. Sprinkle with paprika. Cook fillets until opaque throughout, about 4 minutes, flipping after 2 minutes.

Stir dill, feta, lemon juice, and 1 tsp oil into quinoa. Season with salt/pepper. Serve together with fish.

January 27, 2011 0

Marinated Salmon with Couscous

From Everyday Food

– 1 bunch cilantro, stems removed
– 3 garlic cloves, chopped
– 1-2 red jalapeno (or similar) peppers (seeded and chopped)
– 1.5 in piece fresh ginger, peeled and minced
– 1 tsp paprika
– 1 tsp ground cumin
– 1/4 cup plus 1 tbsp olive oil
– zest of 1 lemon
– 2 tbsp lemon juice
– 4 salmon steaks (6-8 oz each)
– 1 cup couscous

In a food processor, pulse cilantro, garlic, peppers, ginger, paprika, and cumin until fine. Add 1/4 cup oil and lemon juice, pulse to combine.

Arrange salmon in a 9×13 baking dish. Rub both sides with mixture. Cover and fridge 30 minutes.

Preheat oven to 375.

Bake salmon uncovered until opaque (12ish minutes).

Prepare couscous normally, then add lemon zest to finished couscous and stir.

January 27, 2011 0

Picadillo on Rice

Derived from http://www.citysbest.com/orlando/news/2011/01/24/orlando-restaurant-owners-tell-secret-to-authentic-cuban-recipes/

– 1 pound of ground beef
– 1 diced medium onion
– 4 oz green chili or jalapeno, or other pepper.
– 3 finely chopped garlic cloves
– 1 tbsp salt
– 1/2 tsp ground cumin
– 2 bay leaves
– 1/4 cup dry white wine
– 8 ounces of tomato sauce
– 2 ounces of olive oil

Brown the ground beef and drain off most of the fat

Sauté onions and green peppers in oil, then sweat the garlic (don’t brown).

Then add the beef back to the pan along with wine, tomato sauce, salt, cumin and bay leaves.

Simmer at a low heat, stirring occasionally for 20 minutes.

Serve over freshly prepared white rice.

January 27, 2011 0

Grilled Chicken Breast (Coriander/Cinnamon)

Brine chicken breasts (four cups cold water, 1TBS salt, soak chicken
in it for 1-6 hours).

rinse chicken. Rub with:
1/2 tsp cayenne
1tsp coriander
1/2 tsp cinnamon.

grill 3 min. per side, or until 160 degrees.

January 16, 2011 0

Leek, Bacon, & Pea Risotto

From Everyday Food.

NOTE: probably should cut in half.

Ingredients

2 leeks, white and light green parts only
– 12 cups, chicken broth
– 4 slices bacon, cross cut
– 2.5 cups arborio rice
– 1 cup dry white wine
– 3/4 cup frozen peas
– 1/2 cup finely grated parmesan, (plus more to serve)

Directions

Halve leeks lengthwise, rinse thoroughly. Pat dry, slice thinly.
In a sauce pan, bring broth to a simmer.
In a large dutch oven, cook bacon, until lightly browned, but not crisp. Add leeks, cook until softened. Increase heat to med-high. Add rice, and cook untril translucent around edges.
Add wine and stir until absorbed. Add 1 cup broth, reduce heat to medium, and stir until absorbed. Repeat until rice is al-dente and creamy.
Stir in peas.
Remove from heat, stir in parmesan, cover, and let stand for 2 minutes. Season with lemon juice, salt, and pepper.

January 16, 2011 0

Garlic Chicken Thighs

Ingredients

1 tbsp vegetable oil
– 2.5 pounds chicken thighs
– 4 garlic cloves, finely chopped
– 3/4 cup rice vinegar
– 1/2 cup soy sauce
– 1/2 tsp pepper flakes
– 1/4 cup sugar

Directions

In a large sauce pan, heat oil, medium high. Add chicken, skin side down and cook until skin is golden and crisp. Flip and cook 2 minutes. Move to plate.
Toss all but 1 tbsp fat. Add garlic and cook until fragrant. Stir in vinegar, soy sauce, pepper flakes, and sugar. Return chicken to pan, skin side up, cover, reduce heat to low, cook 15 minutes. Uncover, raise heat to medium and reduce sauce (about 10 minutes).

January 16, 2011 0

Microwave Steamed Cod w/ Ginger

– 4 scallions, white and green parts separated and sliced.
– 2 tbsp ginger, pealed and grated with micro-plane grater
– 2 tbsp rice vinegar
– 2 tbsp vegetable oil
– 1/4 tsp red-pepper flakes
– 1 tsp sugar
– 4 skinless cod fillets (about 6oz each)

In a shallow 2 qt microwave safe dish with a lid, stir together scallion whites, ginger, vinegar, oil, red-pepper flakes, and sugar. Season with salt. Marinate cod in dish 20 minutes, turning once.

Cover and microwave on power level 8, 4 minutes. Let stand, covered, until fish is opaque throughout, 5 minutes. Top with scallion greens. Serve with rice.

January 16, 2011 1

Coriander & Oregano Brined Pork Loin

– 2/3 cup coarse salt
– 2 tbsp sugar
– 1 tbsp peppercorns
– 1 tbsp coriander seeds
– 2 sprigs oregano
– 1 bay leaf
– 1.5 pounds boneless pork loin

In a large bowl, combine 4 cups water, salt, sugar, peppercorns, coriander, oregano, and bay leaf and stir until sugar and salt dissolve. Add pork and refrigerate for 1 to 8 hours.

Grill on medium high.

Place dried pork directly over heat until browned all over. Move to cool side of the grill, cover and cook until cooked through (thickest part 140-160), about 25 minutes.

Rest for 10 minutes before slicing thinly.

January 16, 2011 0