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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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Thai Beef with Chiles and Basil over Coconut Rice

Everyday Food, Sep ’09

  • 1 3/4 C jasmine rice (or regular)
  • 1 can coconut milk (or skip and steam the rice in the rice cooker)
  • 2 tbsp + 1 tsp fish sauce
  • 2 tbsl + 1 tsp soy sauce
  • 1 tsp sugar
  • 1 tbsp vegetable oil
  • 3 garlic cloves, chopped
  • 3 long hot pepper or red jalapenos chiles, seeded, sliced into 2″ matchsticks
  • 1.25 pd ground beef sirloin (or lamb, turkey, pork, or chicken)
  • 1 cup loosely packed torn fresh basil leaves
  • lime wedges

If using coconut rice: In a med saucepan, combine rice, coconut milk, 3/4c water and 1/2 tsp salt.  Cover.  Boil, reduce to simmer and cook until rice is tender and liquid absorbed, about 25 min.

Combine fish sauce, soy sauce, sugar and set aside.

Heat skillet or wok over high.  Add garlic and half the chiles. Cook stirring constantly.  Add meat and break up with wooden spoon until completely browned.  Add soy mixture and cook another 30 seconds.  Add remaining chiles and soy mixture.  Server over rice with lime wedges.

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Roast Cauliflower with Cheese Sauce

Prepare a bachamel sauce.  Add 2 cups gruyere or fontina or goat cheese, 1/2 tsp dijon mustard, 1/2 tsp worcestershire sauce, and a pinch of cayenne powder.  Cover and keep warm.

Preheat oven to 450 deg.

Toss one head of cauliflower, in florest, with 3 tbsp olive oil, salt, and pepper.  Roast until tender.

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Pork & Chive Pot Stickers

Everyday Food Oct ’09

Soy Ginger Sauce

Stir together:

  • 1/4 c. soy sauce
  • 3Tbsp rice vinegar
  • 1tbsp minced fresh ginger
  • 2tsp sugar
  • 1/4 tsp sesame oil

Main Dish

  • 1/4 pound ground pork
  • 1tbsp minced chives
  • 1.5 tsp soy sauce
  • 1.5 tsp dry sherry
  • 1 tsp minced fresh ginger
  • 1/2 tsp sesame oil
  • 1/2 tsp cornstarch
  • 20 wonton wrappers (about a 12 oz. package)
  • 1 tbsp vegetable oil

In a bowl, combine pork, chives, soy sauce, sherry, ginger, sesame oil, cornstarch, and 1 tbsp water.

Place a heaping tsp of mixture in the center of a wonton wrapper, wet edges, fold over, and seal.

In batches, cook dumplings in a large pot of boiling water until cooked through, ~4min.

Transfer out.  In a nonstick pan, heat oil over med high.  In batches, cook until browned, about 1.5min/side.

Serve with sauce.

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Seared Steak with Brussels Sprouts and Almonds

From everyday food, dec ’09.

  • 1 skirt steak (1.5 pd), cut into 4 pieces.
  • 2 tbsp butter.
  • 1 pd brussels sprouts, trimmed and thinly sliced
  • 1/4c cup chopped almods, toasted
  • 2 tsp fresh lemon juice.

Season steak with salt/pepper.  Heat a large skillet over medium-high.  Add steak and cook until medium-rare, 3-5 min per side.  Transfer to plate to rest.

Reduce heat to medium and melt butter.  Add brussels sprouts and season with salt/pepper.  Cook until crisp-tender 3-5min.  Remove and stir in almonds and lemon juice.

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Braised Chicken with Dates

From Everyday Food, Dec ’09.

  • 1 whole chicken (about 3.5-4 pounds)
  • 1 tbsp extra virgin olive oil
  • 2 medium yellow onions, diced small.
  • 2 tbsp minced fresh ginger.
  • 1 tsp sweet paprika
  • 3/4 tsp ground coriander
  • 1c chopped and pitted dates (~4oz)
  • 1/2 c fresh cilantro leaves, chopped.
  • 2 lemons, halved for serving.

Season chicken with salt and pepper.

In a dutch over, heat oil over mid-high.  Cook chicken, skin side down, until browned and crisp, about 6 minutes.  Move to plate.

Add onions to pot and cook, storring until softened, ~5min.  Add ginger, paprika, coriander, cook stirring ~2min. Arrange chicken evenly over onion mixture, add 2.5c water and bring to a boil.  Reduce to a rapid simmer, cover and cook until chicken is cook through (40-45min).

Transfer chicken to serving dish and increase heat to high.  Boil liquid until reduced by half (12-15min).  Stir in dates and cilantro; season.  Pour sauce over chicken and serve with lemon halves.

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Caramelized Onions

From Everyday Food, Dec. ’09

  • 6 tbsp unsalted butter
  • about 6 pounds of onions, sliced about 1/4″, maybe narrower.
  • 2 tsp coarse salt (kosher)
  • 1 tbsp sugar.

Melt butter.  Add onions and salt.  Cook until softened and just beginning to brown.  Reduce heat to med.  Add sugar, stir often to scrape up any browned bits, 35-40 min.

When done, onions should be deep golden brown and have a jam like consistency.

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Pappardelle with Caramelized Onions

From Everyday Food, December ’09.
  • Salt and Pepper
  • 9 oz. pappardelle or wide egg noodles
  • 2 tbsp extra virgin olive oil
  • 1 cup Caramelized onions
  • 2 garlic cloves, thinly sliced
  • 1/4 c fresh lemon juice (about 1 lemon)
  • 1/2 c fresh parsley, coarsely chopped

In a large pot of salted boiling water, cook pasta.

Heat oil in a large skiller over med-high.  Add oinions and garlic and cook, stirring frequently, until garlic is fragrant.

Remove 1.5 c pasta water and add to skillet.

Drain pasta and add to Skillet.  Cook, tossing occasionally, intil liquid reduces to a sauce that coats paste, about 3 min.  Add lemon juice and toss, top with parsley.

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Tangy Chicken with Orzo Pilaf

  • 1 tbsp + 1 tsp vegatable oil
  • 4 checken leg quarters (about 3 pounds)
  • 3 bone-in chicken breast halves (~1.5 pounds)
  • coarse salt and pepper
  • 1 large white onion, minced
  • 3 garlic cloves, minced
  • 4 plum tomatoes, diced
  • 3/4 c. cidar vinegar
  • 2 medium carrots, diced
  • 1 1/4 C. orzo

Preheat over to 400 deg.  In a large dutch over or heavy pot, heat 1 tbsp oil over high.  Season chick on both sides with salt and pepper.  In batches add chicken, skin side down, and cook until skin is golden and crisp, about 7 minutes.  Flip chicken over and cook 3 minutes more.  Transfer chicken to plate.

Pour off all but 1 Tbsp fat from pot and reduce heat to medium-high.  Add onion and cook until translucer, about 5min.  Add garlic and cook, stirring, until fragrant, about 1 min.  Add tomatoes and season with salt and pepper.  Cook until beginning to break down, about 3 min.  Stir in vinegar and return chicken, skin side up to pot.  Bring liquid to a boil.  Transfer pot, uncovered, to oven and bake until chicken is cook thhrough, about 30 min.

Meanwhile in a medium saucepan, heat 1 teasp oil over medium high.  Add carrots and cook until slightly softened, about 3 minutes.  Add orzo, tossing to coat.  Add 1 3/4C water and bring to a boil.  Reduce heat to low and cover.  Cook until water is absorbed and orzo is tender, about 15 min.  Remove from heat, fluff pilaf with a fork.

Serve.

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Roasted Cabbage Wedges

From Everyday Food, April 2010.

Preheat over to 400 deg.

Brush a half sheet pan with 1 tbsp extra virgin olive oil.

place 1 medium head green cabbage, cut into 1 in. thick rounds, in a single layer on sheet and brush with 2 tbsp oil.

Season with coarse salt and ground pepper and sprinkle with 1 tsp caraway or fennel seeds.

Roast until cabbage is tender and edges are golder, 40-45 mins.

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