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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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Vietnamese Chili Sauce for Dipping

3/4 C fish sauce
1   C water
1   Lime, juiced
1/2 C of sushi vinegar
1/2 tsp of Chili garlic sauce ( from jar)
3/4 C of Sugar
Bring above to a simmer (180deg to 200deg) until sugar disolves
While simmering, taste and if needed add up to another 1/4 C sugar.

Cool, then add:
1/4 C jullianed carrot
1/4 C Finely sliced (use the mandolin on the smallest setting) and
quartered white onion
1   garlic clove, roughly minced (use knife)

Add more chili paste to taste.  Remeber it is a dipping sauce, so it
can be a bit on the hotter side since people won’t eat a lot at once.
Also, the original recipes called for a lot more heat that I said so
far.

Please at least add enough so you can kinda see the seeds floating in
the sauce.

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Pesto

  • Coarse salt and ground pepper
  • 1 garlic clove, peeled
  • 1/4 c pine nuts
  • 3 cups packed fresh basil leaves (2.25 oz)
  • 1/4c extra virgin olive oil
  • 1/4c grated parmesan

Use salt to grind garlic to paste on mixing board.  Add with pine nuts and basil to food processor, along with 1tbsp oil.  Pulse until finely chopped.  Slowly add remaining oil.  Add parmesan, pulse to combine.

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Pork Chop Rub

2 parts paprika
2 parts chili powder
1 part brown sugar
1 part salt
1 part mustard powder
1 part black pepper
1 part red pepper flakes
1 part cumin

Rub about a tsp per pork chop on each side. Then grill 10 minutes a side on medium, then cook past 160 def.

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Beurre Blanc

  • 1/4 Cup of white wine
  • 1/8 Cup of fresh lemon juice
  • 1 Clove of Garlic, minced
  • 1 Shallot, minced
  • 2 (or more) sticks butter, in 1 tbsp chunks
  • Fresh Thyme
  • Salt and Pepper

    • </ul

    Put together everything but butter and reduce. Add butter slowly, whisking.

    From (with changes) http://www.endlesssimmer.com/2007/12/07/a-better-butter-sauce/

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Grilled Swordfish with Caper Sauce

  • 1/2 c Dry white wine
  • 5 Cloves garlic; minced
  • 2 ts Chopped fresh rosemary; divided
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 4 (4oz) swordfish steaks
  • Pam spray
  • 1/3 c Lemon juice
  • 3 tb Basil or lemon flavored Olive oil or extra virgin olive oil
  • 1 tb Capers
  • 3 tb Bread crumbs

Marinate fish in combined wine, garlic and 1
teaspoon rosemary, sprinkled with salt and pepper,
covered, 1 hour in the fridge. Remove fish and
discard marinade.

Grill or broil fish over hot coals 4-5 minutes
each side.

Combine remaining rosemary, lemon juice, oil,
capers and breadcrumbs. Spoon over fish and serve
at once.

From: http://www.hugs.org/Grilled_Swordfish_with_Caper_Sauce.shtml

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Beef Stroganoff

Servings: 4

  • 2 Tbsp butter
  • 1 pound beef sirloin, thinly sliced
  • 1 pound mushrooms, quartered
  • 1/2 cup chopped onion
  • 2 tsp dried dill
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup dry white wine
  • 1/2 cup sour creme

In a large skillet melt butter over medium-high. Add beef, half at a time. Cook until browned on both sides, about 4 minutes. Remove beef from skillet. Add mushrooms, onion, dill, salt, and pepper. Cook for 5 minutes. Add wine and return beef to skillet. Cook until heated through, about 3 minutes. Remove from heat, stir in sour creme until blended.

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Ginger Glazed Mahi Mahi

  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon grated fresh ginger root
  • 1 clove garlic, crushed or to taste
  • 2 teaspoons olive oil
  • 4 (6 ounce) mahi mahi fillets
  • salt and pepper to taste
  • 1 tablespoon vegetable oil

Directions

  1. In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate.
  2. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
  3. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.

From:

http://allrecipes.com/recipe/ginger-glazed-mahi-mahi/detail.aspx

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Grean Beans with Hazelnuts

In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over med.

Add 1 pound trimmed green beans, season with salt/pepper.  Cover and cook, tossing from time to time until tender, 6-10 min.  Stir in 2 tbsp chopped hazelnuts, toasted, and 2 tbsp frsh parsley, and 1 tbsp lemon juice (fresh).

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Mixed Vegetable Curry

From Everyday Food, Sep ’09

  • 2 in piece of ginger thinly sliced
  • 5 cloves garlic
  • 2 tbsp vegetable oil
  • 1 tsp mustard seed
  • 1 tsp cumin seed
  • 2 large tomatoes, diced
  • 2 medium russet potatoes, peeled and cut into 1/2″ pieces.
  • salt and pepper
  • 1 head cauliflower in florets
  • 1/2 pd okra, stemmed and halved length-wise
  • 3 cups cooked white rice.

Puree giner and garlic with 1/4 c water until mostly smooth.

In a large sauce pace, heat oil over medium high.  Add mustard seed and cumin, cook till fragrant.  Add paste, reduce to medium low and cook, stirring, until most of liquid has evaporated, 5-7 min. Add tomatoes and cook until they begin to break down, about 3 min.

Add potatoes and 3 1/2 C water, 1tsp salt, 1/4 tsp pepper.  Increase heat to high and boil until potatoes are tender, about 12 minutes.  Fold in cauliflower and okra, cover and cook until tender, 9-10 min.

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