Greek Yogurt Archives - Parsley, Sage, and Sweet

Loaded Chicken or Tuna Salad with Greek Yogurt Garlic Ranch “Mayo”

April 8, 2014 at 12:22 pm | Posted in Dinner, Healthy, Lunch, Poultry, Rainbow, Salads, Sandwiches/Wraps, Seafood, Vegetables | 145 Comments
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I wrote a long preface to this post, but was told to ditch it.  Too personal, too revealing, too much apologizing and explaining, they said.  So, I gave in and ditched it.  All that matters is that the end is finally here, so let’s celebrate with sandwiches, or wraps.  Did you just hear the dull, hollow thud after I said that?  Yeah, it’s there, an apropos response to sandwiches after 8 months away from blogging, not counting my last post and my brief appearance to pay tribute to my dear, late friend, Lis.

Loaded Chicken or Tuna Salad with Garlic Greek Yogurt Ranch "Mayo"Sloppy and blurry, but oh so good.

For my second post back, I wanted to make something spectacular, and I tried, and I failed…twice.  It was the most disgusting thing I’d ever put in my mouth. Then I felt sick again, so I gave up and made an easy chicken salad, which really isn’t much of a recipe, but it’s the best I can do for now.  Plus, I can sit and chop, so win-win.

Continue Reading Loaded Chicken or Tuna Salad with Greek Yogurt Garlic Ranch “Mayo”…

Smashed Blueberry Lemon Loaf Cake

June 14, 2013 at 10:59 pm | Posted in Breakfast, Dessert, Fruit, Healthy | 97 Comments
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I forgot to add the baking powder.

This is why the loaf cake you see, which I made about a month ago, is flat on top.  Never one to make excuses as to why something didn’t turn out, this time I felt not adding the baking powder pretty much guarantees some kind of failure since it’s sole purpose is to help baked goods umm rise, so it was warranted here. However, it was still delicious and moist, though not something I wanted to post on this blog.

“Why not?” You ask?

If you recall, I mentioned ‘so-so potential posts’ in my last post. This is one of them, but it’s such a delicious cake (or quick bread, since the method is similar), I didn’t want to hold it back based on aesthetics and making it again just for aesthetics (the last thing I need is more cake lying around – no willpower here.) would have been ridiculous.  We all make mistakes in the kitchen, and this is one of mine.

Smashed Blueberry Lemon Loaf Cake made with Nonfat Greek Yogurt

I annihilated my left wrist last week.  I’m okay outside of pain, a feeling of uselessness, and typing with one hand (poke typing).  If I hadn’t annihilated my wrist, you would be looking at and drooling over (one can hope, right?) a gorgeous, multi-layered cake loaded with texture and cool flavors – and topped with a candle, to celebrate 5 years of blogging.  Well, 5 years plus two or so weeks of blogging.  I can’t even be on time for my blogiversary.

Continue Reading Smashed Blueberry Lemon Loaf Cake…

Peanut Butter Brown Sugar and/or Double Chocolate Overnight Oatmeal, plus the KA Mixer Winner

June 9, 2012 at 3:55 pm | Posted in Breakfast, Fruit, Giveaway, Healthy, Jams/Jellies, Lunch | 55 Comments
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I don’t usually go for fads, trends or follow rules when it comes to food.  In fact, I don’t abide by any rules when it comes to food.  I’ve been known to bake pumpkin pies in June, and I know some people may argue this, but there is NO discernible difference between using fresh roasted pumpkin puree and canned.  I’ve tested it many times over the years..and no one..I mean NO ONE, could tell the difference between the pumpkin pie using canned pumpkin and the pumpkin pie using fresh pumpkin.  As long as the canned pumpkin is pure, with no additives, it’s fine.

There..I said it, and I didn’t want to wait until Fall to say it.

By the way, did you know most canned pumpkin puree is actually Butternut or Hubbard squash. or a variety of squash not named pumpkin?  Yes, this includes the brand that starts with L.

Back to trends and fads in the food blogosphere.  I have seen overnight oats all over the place for months now.  Normally, I’d steer clear, because, again, I’m not a trendy person.  However, I need quick breakfasts because I don’t eat breakfast anywhere near as often as I should, and I’m sick of cold cereal, toast or smoothies, when I do.

Continue Reading Peanut Butter Brown Sugar and/or Double Chocolate Overnight Oatmeal, plus the KA Mixer Winner

Crunchy Coconut Lime Chicken Strips (or nuggets) for SRC

April 9, 2012 at 11:58 am | Posted in Appetizers, Dinner, Lunch, Poultry, SRC | 74 Comments
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Crunchy Coconut Lime Chicken Strips with Spicy Yogurt Dipping Sauce

For this month’s Secret Recipe Club, I was assigned the blog, Edesia’s Notebook  (love the name) authored and photographed by Lesa.  For the first time since I joined, I didn’t have the urge to grab some gorgeous dessert, which Lesa has plenty of, and play with it.  Instead, the same thought kept going through my head.

Just.make.dinner.

Crunchy Baked Coconut Lime Chicken Strips with Spicy Greek Yogurt Dipping Sauce.

You don’t often see posts where I just make dinner, nothing fancy, nothing outrageous, nothing you would only make for a special occasion.  It’s not that I don’t have a decent amount of simple recipes, but I just felt the need to cook dinner and blog it.  I chose her Crunchy Lemon Chicken.

Crunchy Baked Coconut Lime Chicken Strips with Spicy Greek Yogurt Dipping Sauce | Parsley, Sage and Sweet

Of course, I ended up futzing with it, because I truly believe it’s nearly impossible for me not to futz with recipes.  I cut each breast into strips, used limes instead of lemons, and added soy sauce and garlic to the marinade.  I also added dessicated coconut to the panko bread crumbs and beat the eggs with coconut water for the breading station.  Add to that a few other minor alterations, like the baking time and temperature, and there you have it.

Otherwise, it’s just dinner, and it was delicious.  I think these are the crunchiest, most delicious baked chicken fingers I’ve ever had, and kids would go absolutely berserk over these.  Just my completely unbiased opinion..I swear.


Even though they were flavorful enough as is, I decided to made a dip to go with them – what I call a garbage dip, where you rummage through your fridge and cabinets and just throw something together.  It was interesting and tasty, (it looks kind of gross in the photos..like Thousand Island dressing that sat out too long, doesn’t it?), but, again, the chicken fingers had so much flavor, it really wasn’t needed.

Crunchy Baked Coconut Lime Chicken Strips with Spicy Greek Yogurt Dipping Sauce.

That said, I hope you try these little delights of crunchy chicken, and I hope you enjoy them!

Crunchy Coconut Lime Chicken Strips (or nuggets)
Prep time: 
Cook time: 
Total time: 
Yield: About 4 servings
 
These seriously taste deep-fried! Chicken adapted from Lesa at Edesia's Notebook
ingredients:
Chicken
  • 2 limes, zested and juiced
  • ¼ cup light olive oil
  • 2 tablespoons light soy sauce
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves, smashed and chopped finely
  • 1 teaspoon kosher salt
  • 4 chicken breasts (About 1 lb) cut into 1-inch wide strips. Cut each strip in half to make 'nuggets'.
  • 1½ cups Panko breadcrumbs
  • ⅔ cup dessicated coconut shreds
  • ¾ cup flour
  • salt and pepper to season flour
  • 2 eggs, beaten with 4 tablespoons of coconut water (you can use coconut milk if you can't find coconut water)
  • Oil spray, doesn't matter what kind
Spicy Greek Yogurt Dip
  • 1 cup Greek yogurt
  • 2 to 3 tablespoons Asian chile-garlic sauce
  • 1 small handful cilantro leaves, chopped
  • salt and pepper to taste
directions:
  1. In a bowl, stir together lime juice, zest, light olive oil, ginger, light soy sauce, garlic and salt. Add the chicken strips and stir until they're completely coated with the marinade. You can also pour the marinade with the chicken strips, into a ziplock bag, which is what I did. Marinate for 4 to 5 hours at the most..stirring the strips in the bowl of marinade or squeezing around the bag every hour to an hour and a half to insure even marinating.
  2. Line a large baking sheet with foil sprayed lightly with oil. Mix the flour, salt and pepper in one bowl, the beaten eggs and coconut water in a second bowl, and the panko and dessicated coconut in a third bowl. Remove the chicken strips from the refrigerator. Preheat oven to 450 degrees F.
  3. Lift up each chicken strip and shake off some of the marinade so it isn't overly-saturated (I just ran two impeccably clean fingers down each strip, sliding off the extra marinade). Coat each chicken strip in flour, knocking off the excess, then dip and coat well in the egg mixture and then dredge it in the panko - dessicated coconut mixture, pressing it onto each strip. Place each chicken strip on the oiled baking sheet and continue until all chicken has been coated.
  4. Lightly spray some oil on the breaded chicken strips, then bake for 20-25 minutes until golden brown. IMPORTANT - Do not let them sit on the baking sheet once out of the oven. Transfer them to a rack if not eating within a few minutes, or the bottoms will get soggy.
  5. Make the Spicy Greek Yogurt Dip. Mix all the ingredients together, then cover and refrigerate for a few hours to allow the flavors blend

If you get a chance, please click on the blue frog below to see all the amazing dishes recreated by Group A of The Secret Recipe Club.  Also, click on over to Edesia’s Notebook for some fantastic sweet and savory recipes!


Crunchy, Baked Coconut Lime Chicken Strips with Spicy Yogurt Dipping Sauce

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Berries + Yogurt + Flour, Eggs, Butter, Vanilla and Sugar = Berry Swirl Yogurt Cake

August 8, 2011 at 4:56 pm | Posted in Cakes, Dessert, Fruit | 78 Comments
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Yes, that’s an equation, an equation for something that just might blow your mind.  It blew mine.

Double Berry Swirl Greek Yogurt Cake - Incredibly moist, with thick ribbons of blackberry and raspberry puree

Before we moved from Manhattan to the town I grew up in, we spent a few years in another town while our new house was being renovated.  We lived in a huge apartment complex surrounded by vast, beautiful meadows, streams filled with tadpoles, froggies, fish, and all things cool to a curious, young, nature loving girl.  I won’t regale you with the huge highway overpass that roared above us over the parking lot, or the main roadway with a constant barrage of passing cars less than a mile away.  Instead, I will keep us in the place where nature loomed and bloomed with not much time left.

Double Berry Ribbon Yogurt Cake
My fondest memory of this garden apartment complex of Eden, nestled within the asphalt, was the wild blackberry and raspberry bushes hidden in one small area tucked between the pussy willows, cattails, and thick brush.  We would sit in the middle of this circle of bushes and pick plump, juicy, berries for hours, our lips, fingers and shirts stained purple and red.  I took this for granted.  Surely there’s wild bushes like this everywhere, right?  When we moved into our new house, I figured I’d have a whole backyard of them!

Unfortunately, the beautiful meadows and streams were eventually mowed down to build a modern, state -of-the art high school and more apartment complexes, but we were already moving out when this began.  Once we moved into our new home, I forgot about wild berry bushes.  I loved cooking, but basic stuff since I was too young to think about or dabble in preparations calling for berries, outside of fresh berries topped with cream.

Cut to several years later.  Once I hit the big 1-4, I’m baking and cooking on a pretty regular basis, thanks to a few cookbooks gifted to me by my grandmother.  Within a year or two, I’m inhaling all cookbooks like oxygen, pouring through gourmet magazines, reading a few chapters of Larousse Gastronomique nightly, and watching  hours upon hours of Jacques Pepin showing me every cooking technique known to man (at that time).  I watched numerous cooking shows, but Jacques was the man.

I was falling madly in love with all things food, all things sweet and savory, all things plated and lovely.

This food exploration renewed my intense love of two berries with a deep fervor, two berries that I used to hang with and know very well, raspberries and blackberries.  I wanted to bake with them, cook with them, make sauces with them, jam them, jelly them, you name it.  However, no wild and free berry bushes to be found.  My berry passion led to many trips to the market, but was diluted with pints of mediocre, somewhat squashed berries in plastic containers with holes.  If I didn’t act quick, they’d morph into plastic containers of white, green or gray fuzz, forgotten in the back of my refrigerator fruit bin.

You never know how good you had it until you want to cook and bake with it.

                             Like snowflakes, no two berry swirl cakes are alike

Cut to present.  A friend of mine attended a wedding in Seattle last summer.  One morning he called at the end of his daily workout and run.  As he was walking through the parking lot of the hotel he was staying at, he let out an audible ‘wow’ type of gasp.  He told me there were tons of wild blackberry bushes around the parking lot, loaded with some of the biggest blackberries he’d ever seen.  He took a photo with his cell and sent it to me.  I let out an audible ‘wow’ type of gasp as I listened to him eat those gorgeous berries in the photos.

“Wow, theesh are the jooshiest blackberriesh I’fe ever tayshted in my life!” He exclaimed, his mouth full of berries, pissing me off jussst a little because I wanted a bush to pick off of!

This was one of the photos he sent me.  Nice lookin’ Seattle wild blackberries!

The rest of his trip led to occasional phone calls and texts about how wherever he went, there were always blackberry bushes close by.

I contemplated a permanent move to Seattle, but only for a second.  Although it’s an awesome city in a beautiful and bountiful state, I need a little more sunshine in my life.  My ‘Seattle Me’ image contained tons of buckets in lieu of a purse, picking blackberries from every bush I saw, so much so that I would have to balance an extra bucket on my head, not unlike the Chiquita chick and her naners.

My history with yogurt is a bit different.  Okay, a bit is an understatement.

I hated it.

Yogurt, to me, was a bunch of annoying, little plastic containers that dominated our fridge since my mother ate it every.single.day.  They would come tumbling out and hit the floor while I was reaching for sandwich fixings or pudding cups, some cracking open on impact – white, fruity goo all over the floor.  I would actually gag while I was cleaning it up.   I hated, Hated, HATED how it smelled.

How could she eat this crap?”,  I’d mutter faintly under my breath while cleaning up the mess.

Don’t let these skinny swirls of berry fool you, because…..

My freshman year of college, there was a little truck on campus one day that was just giving yogurt away – Dannon yogurt.  One late night, craving something sweet, but nothing but our free Dannon haul in our mini-fridge, I had no choice but to confront my yogurt demons.  I was so hungry, I didn’t care..I was going to eat it.  One spoonful and BOOM, an explosion of creamy and tangy with sweet strawberries swirled throughout, sort of like pudding or custard, and I love puddings and custards.

Yogurt, why did I hate you so for so long? 

Well, now I’m obsessed, and I eat a container almost every day, and bake with it quite often.  As mentioned above, it’s in this cake, the Greek style, which has been my new favorite for a while now.

When I decided to take advantage of an abundance of gorgeous, plump blackberries and raspberries I found at the farmer’s market, I started with a blackberry swirl pound cake recipe I’d bookmarked at Martha Stewart’s site  (wow, Martha is making a lot of appearances on my blog as of late).

Naturally, I wasn’t going to leave raspberries out and, of course, I was probably going to change something.  That something was my former foe, yogurt, yogurt instead of the sour cream called for. I had the urge to experiment, and I did,  I mixed each berry puree with some of the cake batter prior to swirling them in, hoping for the best.  Wow, this gave me thick ribbons of berry, instead of thin strips of berry, within the cake, exactly what I was hoping for.  Success!

Make this cake..I promise you will love it, even if you don’t like berries and/or yogurt.  I converted someone who hated both, that’s how good it is.

….when you mix some of the batter into the berry purees before spooning it on and swirling it into the batter, then cut into a slice vertically, this is what you get.  Thick ribbons of berry.

Double Berry Ribbon/Swirl Yogurt Pound 'like' Cake
Prep time: 
Cook time: 
Total time: 
Yield: one 9-inch by 5-inch loaf cake
 
adapted from Martha Stewart,
ingredients:
  • ½ cup (1 stick) unsalted butter, room temperature, plus more for pan (or ½ cup neutral oil, like canola or coconut)
  • 3 ounces blackberries (about a scant ¾ cup)
  • 3 ounces raspberries (about a scant ¾ cup)
  • 1¼ cups plus 2 tablespoons sugar
  • 1½ cups all-purpose flour
  • ½ teaspoon coarse salt
  • ¼ teaspoon baking powder
  • 2 large eggs, lightly beaten
  • ½ teaspoon pure vanilla extract
  • ½ cup Greek Yogurt, room temperature
directions:
  1. Preheat oven to 350 degrees F. Lightly butter a 9-by-5-inch loaf pan and line with parchment paper, leaving a 2-inch overhang on all sides; then butter parchment. In a food processor, puree blackberries with 1 tablespoon sugar. Wipe out processor and puree raspberries with 1 tablespoon of sugar. Pour/scrape into separate bowls and set aside (you can strain them into the bowls if you don't like the light bite of seeds that do not break down). In a medium bowl, whisk together flour, salt, and baking powder.
  2. In a large bowl, using an electric mixer, beat together butter (or oil) and 1¼ cups sugar until light and fluffy, about 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with Greek yogurt, beginning and ending with flour mixture.
  3. Stir two to three tablespoons of the cake batter into the bowl with the blackberry puree until uniform. Stir two to three tablespoons of the cake batter into the bowl of raspberry puree, until uniform.
  4. Pour half the plain batter into the pan and dot with ½ of the blackberry puree -batter and half the raspberry puree-batter. It will seem like it takes over all the plain cake batter, but don't worry, it all works out in the end. Swirl/marble lightly using a skewer or knife. Top with remaining plain batter and dot with remaning raspberry and blackberry batter as you did with the first layer. Again, swirl the puree-batter mixes into the plain batter - pushing a skewer or knife all the way to the bottom for a full marble.
  5. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1¼ hours. Let cool in pan on a wire rack, 30 minutes. Lift cake out of pan and place on a serving plate; let cool completely before slicing.

 

Double Berry Swirl Greek Yogurt Cake - Incredibly moist, with thick ribbons of blackberry and raspberry puree
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You Say Potato Salad – I Say Potahto Salad

June 14, 2011 at 9:40 am | Posted in Daring Cooks, Dinner, Fruit, Lunch, Salads, Vegetables | 55 Comments
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I’m willing to guess that a good portion of Americans have grown up with potato salad.  I’m also willing to guess that the potato salad most of us have grown up with is mayonnaise based.  Thick, gloppy, slightly sweet, supermarket containers of potato salad, or your Aunt Rose’s or neighbor’s homemade thick, gloppy, slightly sweet, mayonnaise based potato salad, with lots of egg – one that would inevitably sit out in the sun for hours, (though no one ever contracted or died of staphylococcus or salmonella), at every Sunday or summer BBQ.

Once in a while, someone would shock the suburban BBQ system and show up with a German potato salad, 100% vinegar based..no mayonnaise. We’d all slowly circle this alien bowl of potatoes, without the creamy glop we were so used to.  You could actually see the potatoes, and they were actually the color of peeled potatoes, not mysterious lumps blanketed beneath a white dressing with bits of eggs, celery, and onions.

“Are you gonna try it?”

“No, you try it first and tell me if it’s good”

Inevitably, someone would try it, usually me, and although it wasn’t bad..my palate was trained on creamy, thick mayonnaise dressing. So after the initial scrunch face from the acidity of the the vinegar, my review usually went something like this;

“Ummm…I don’t know, not really potato salad to me, too vinegary

Before I go on, this month’s Daring Cooks challenge is pretty cool.  It’s partly a contest, with prizes and a chance to get your recipe out there via the US potato board.  Not too shabby.

Jami Sorrento was our June Daring Cooks hostess and she chose to challenge us to celebrate the humble spud by making a delicious and healthy potato salad. The Daring Cooks Potato Salad Challenge was sponsored by the nice people at the United States Potato Board, who awarded prizes to the top 3 most creative and healthy potato salads. A medium-size (5.3 ounce) potato has 110 calories, no fat, no cholesterol, no sodium and includes nearly half your daily value of vitamin C and has more potassium than a banana!

Thankfully, palates break from the traditional and change as we grow, but I knew I was still in the ‘rut’ at 18, when an ex-BF’s mom promised us a BBQ and some homemade potato salad when we returned from the beach.  As the day went on and my hunger grew (residual, secondhand smoke from his daily uhhh..toke ..errr, smoke, catapulted that hunger), visions of creamy potato salad swirled through my head, served with a juicy burger, some of the mayonnaise from the side of potato salad smearing on the bun, making each bite a blended delight.  I also couldn’t wait to slap some of that creamy potato salad on my burger.  Have you ever tried that?  If not, I recommend you do.

I think you know where this is going.

When Mama of Ex-Dreamboat appeared through the haze of charcoal smoke, carrying a big, red bowl undoubtedly filled with loads of creamy, eggy potatoes, just waiting to melt on my tongue, my stomach started rumbling like a teenager’s souped-up car.  I ran to her to ‘help’ by taking the bowl from her and placing it on an empty spot on the table, right in front of my plate.

I wanted first dibs.

When the burgers were ready, I excitedly pulled the foil off the top of the bowl in one fell swoop.

Oh no.

The dread was thick and immediate. It was like hitting a whammy on Press Your Luck, and this sound blared loud and clear in my head.  It was German potato salad, in all of it’s vinegary glory.

“Did you know my Mom was German?” Dreamboat asked while scooping up a heaping portion of this vinegary bowl of whammy.

“No, Dreamboat, I didn’t, but now I do.” I replied, smiling, but secretly feeling miserable.

I almost sneezed when the vinegar hit my nasal cavities, but at least my watery eyes disguised the real tears that could have come at any moment, since the disappointment was so fierce.  I smiled and said “Wow, looks great”.  I may as well have admitted I was personally responsible for the breakdown of the ozone layer, because that’s how disingenuous it sounded.   I begrudgingly took a whole tablespoon of the potato salad, and pretended to enjoy it immensely.

Fast forward to college and thereafter.   My palate finally took a step off the beaten path, and kept walking. I now appreciate a good potato salad without mayonnaise – warm or cold.  Don’t get me wrong, I still love a mayo-based potato salad, but I was finally able to take some potato forks in the road and appreciate all kinds of preparations. A mayo-free blue cheese- apple potato salad became my go to in my 20′s, even at Sunday BBQ’s, no matter how horrified some traditionalists appeared when I showed it off, pleading with them to “ …just taste it!”

Well..I’ve taken that route again, but in a much healthier way.  I came up with a Mango-Ginger (You can substitute apple for the mango, just as good and crunchier) potato salad with only 2 tablespoons of low fat mayonnaise, and fat-free Greek yogurt, minus the blue cheese.  Creamy without all the extra calories and fat, and loaded with flavor and texture.

I would have omitted the mayonnaise completely if not for missing it a bit after a few tastes.  It needed that creamy egg and oil component so it wouldn’t taste completely like yogurt with fruit, shallots, and potatoes.  It was one of those scour the fridge and ‘create’ moments, and I think it worked out quite well, if I may say so. It’s got it all, fruity, savory, soft, creamy, crunchy and a little sweet heat from the ginger.  So far, no horrified looks, just thumbs up.  Try it..I know you want to at least taste it.

For my warm potato salad, an idea struck at the last minute – like last night last minute.  I remembered this amazing spicy, chile, lime, honey lobster noodle salad I had, created by renowned chef and owner of many fabulous restaurants, Jean-Georges Vongerichten.  The dressing on the lobster and noodles was to.die.for – sweet, savory, spicy and tart.  I decided to adapt this dressing to a potato-lobster salad, eliminating a few ingredients, and changing the measurements to bode well with the amount of potatoes and lobster I was using.

WOW, I’m so happy with how this turned out, that I couldn’t stop taking forkfuls even hours after I ate.  Once again, you’ve got to try it.  You can substitute shrimp, crab, scallops or even monk fish, for the lobster.  Oh, did I mention this one was also healthy?

Well…that’s it for my two new potato salads.  To see all the unique and creative potato salads my fellow Daring Cooks came up with, click on the links to their blogs, HERE.  To see and try a variety of recipes for all kinds of healthy potato salads from all over the world, click HERE.

 Low-Fat Greek Yogurt Potato Salad, loaded with all kinds of good stuff.

Healthy Mango or Apple Potato Salad
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
 
ingredients:
  • 2 pounds Red Bliss potatoes, peeled and cut into 1-inch cubes
  • 1 tablespoon cider vinegar
  • ¾ cup Greek, plain fat-free yogurt
  • 2 tablespoons light mayonnaise
  • 1 mango, OR 1 small to medium, tart apple, peeled and diced
  • 1 large shallot, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon grated ginger (optional)
  • 1 red jalapeno chile, seeded and diced (optional)
  • 1 red or orange bell pepper, roasted, seeded, peeled and diced
  • ¼ cup coarsely chopped mint or parsley
  • Salt and freshly ground pepper
  • Toasted cashew nuts, chopped (optional)
directions:
  1. Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking off the excess water. Spread on a baking sheet,to cool then place in a bowl and drizzle with two tablespoon of cider vinegar. Cover with plastic wrap, and chill in the coldest part of your refrigerator for 2 hours.
  2. Meanwhile, in a large bowl, whisk together the yogurt and mayonnaise until smooth. Add the chopped mango or apple, garlic, chile, ginger, roasted pepper, shallots, and mint or parsley. Fold in the potatoes, season with salt and pepper and let chill, covered, for several hours or overnight, to let the for flavors meld.
  3. Sprinkle with toasted, chopped cashews and serve. Can be refrigerated up to 2 or 3 days.

Warm and Spicy Chile Lime Potato Lobster Salad
Cuisine: Asian inspired
Prep time: 
Cook time: 
Total time: 
Yield: 4 to 6 servings
 
Dressing adapted from Jean-Georges Vongerichten
ingredients:
  • 2 lbs red bliss or yukon gold potatoes, peeled and cut into 1-inch cubes
  • 1 lobster tail, cooked, shelled and cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 2 large garlic cloves, minced
  • 1 large shallot, diced
  • kosher salt
  • 1 red bell pepper
  • 1 fresh long red hot chile (I used a thai bird)
  • 2 tablespoons Asian fish sauce
  • 2 tablespoons fresh lime juice, plus lime wedges, for serving
  • 2 tablespoons honey
  • 1 teaspoon Asian chile sauce, such as sambal oelek
  • 1 teaspoon Asian sesame oil
  • ¼ cup chopped unsalted roasted peanuts, toasted
  • 2 tablespoons thinly sliced mint leaves
  • 2 tablespoons thinly sliced cilantro leaves
directions:
  1. Bring a large saucepan of salted water to a boil. Add the potatoes and cook over high heat until tender, about 9 minutes. Drain, gently shaking out the excess water. Let cool spread on a baking sheet,to cool. Cut up lobster tail and refrigerate until ready to use.
  2. In a small skillet, heat the olive oil. Add the garlic, shallots and ½ teaspoon of salt. Cook over moderately low heat, stirring occasionally, until the garlic and shallots are golden, 5 minutes. Transfer to a medium bowl.
  3. Roast the red pepper and chile directly over a gas flame or under a preheated broiler, turning occasionally, until charred all over. Transfer to a plate and let cool. Peel the pepper and chile and discard the stems and seeds; cut into ¼-inch dice and transfer to the bowl with the shallot mixture. Stir in the fish sauce, lime juice, honey, sambal oelek and sesame oil. Heat up the dressing so it’s very warm, but not quite hot. Season the dressing with salt.
  4. Pour the warm dressing over the cooled potatoes (it’s important that one is hot and one cold, so the potatoes absorb most of the dressing) and lobster chunks. For more flavor, if desired; let sit at room temperature for about 30 minutes so the potatoes can absorb the dressing, tossing occasionally, or just serve right away. Top with chopped, toasted peanuts, mint, cilantro and serve warm.

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