Author Archive | Mike Nadelman

Easy Yellow Rice

Easy Yellow Rice
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Super Easy Yellow Rice complements just about any meal! You can make this on the stove top or in the rice cooker. So tasty!
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Easy Yellow Rice
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Super Easy Yellow Rice complements just about any meal! You can make this on the stove top or in the rice cooker. So tasty!
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
4 Servings 10 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Heat butter in a large saucepan over medium heat.
  2. Add the rice and gently stir until rice begins to lightly brown. You can put the toasted rice in a rice cooker and continue below.
  3. Add garlic, onion powder, optional sugar, and turmeric and stir until well mixed in.
  4. Slowly stir in broth and raise heat to medium-high. Add salt to taste.
  5. Bring the mix to a boil then turn the heat to low and cover the pan with a lid.
  6. Simmer for 20 to 25 minutes. Remove from heat and add optional cilantro, and fluff with
Recipe Notes

You can added bell pepper, shrimp and other ingredients to make it Louisiana style.

Club notes:  use 6 cups of rice and 9 cups of water or liquid for our rice cooker.

 

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Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas

Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas
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This is so flavorful and so hearty and so ridiculously easy -- especially if you have a good jerk seasoning blend in your pantry (I boosted mine up with extra thyme and coriander and allspice). Also, there's a crazy amount of nutritional value.
Servings
8 Servings
Cook Time
40 Minutes
Servings
8 Servings
Cook Time
40 Minutes
Jerk-Spiced Brussels Sprouts, Cauliflower and Chickpeas
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This is so flavorful and so hearty and so ridiculously easy -- especially if you have a good jerk seasoning blend in your pantry (I boosted mine up with extra thyme and coriander and allspice). Also, there's a crazy amount of nutritional value.
Servings
8 Servings
Cook Time
40 Minutes
Servings
8 Servings
Cook Time
40 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Add oil and chickpeas to pan or griddle. Careful as they may pop like popcorn (have a lid for safety) ready and cook until browned and slightly crispy, about 5 minutes. Add the Brussels sprouts and cauliflower, season with salt and cook, stirring, until lightly browned, about 5 minutes. Transfer the pan or griddle contents to the oven and roast the vegetables for about 15 minutes, until tender. Sprinkle with 1 teaspoon of jerk spice mixture and serve right away.
  2. Preheat oven to 425 degrees F. Heat a roasting pan or griddle to high heat. Mix 1 part store bought jerk spice with 1 part combination of thyme, coriander and allspice.
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Foil Steamed Spicy Ginger Soy Cod & Bok Choy

Foil Steamed Spicy Ginger Soy Cod & Bok Choy
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This recipe has made it to the "TOP" of all my fish recipes. It's steamed in aluminum foil and cooked in the oven. I can't begin to explain how delicious this is. All I can say is that you must add this to your bucket list.
Servings Prep Time
2 servings 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 servings 15 Minutes
Cook Time
20 Minutes
Foil Steamed Spicy Ginger Soy Cod & Bok Choy
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This recipe has made it to the "TOP" of all my fish recipes. It's steamed in aluminum foil and cooked in the oven. I can't begin to explain how delicious this is. All I can say is that you must add this to your bucket list.
Servings Prep Time
2 servings 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
2 servings 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: servings
Units:
Instructions
  1. 1. Preheat oven to 355 degrees. Place some bok choy on a piece of foil and add fillet. Drizzle cod fillet with sesame oil, top with lemon zest and some ginger. Fold the long edges of foil together; make thin folds to seal. Fold outer short edges a few times inward to seal. This will make a pouch. Repeat for each piece of cod
  2. 3. Place foil packets on cookie sheet and bake for 15-20 minutes. Fish should be nice and flaky
  3. 4. Sauce ingredients- Add 1/2 sesame oil to a hot skillet. Saute ginger for about a minute until oil in fragrant. Add Mirin and simmer for 30 seconds. Add remaining ingredients and simmer for about 1 minute or so. Add 2nd part of sesame oil, chili and soy sauce to taste
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Pacific-Rim Caesar Salad

Pacific-Rim Caesar Salad
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This is a modified version of Pacific Rim salad with Lemongrass and Asian Flavors
Servings Prep Time
6 servings 20 minutes
Servings Prep Time
6 servings 20 minutes
Pacific-Rim Caesar Salad
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This is a modified version of Pacific Rim salad with Lemongrass and Asian Flavors
Servings Prep Time
6 servings 20 minutes
Servings Prep Time
6 servings 20 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside. (optionally buy these already toasted)
  2. Combine lime juice and next 6 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.
  3. Place lettuce in large bowl. Add dressing and Parmesan; toss to combine. Divide salad among plates; sprinkle with remaining Parmesan and toasted sesame seeds.
Recipe Notes

Serve the dressing on the side to make both styles of Caesar Salad.  We prefer Kens dressing over other brands. *Lemongrass can be purchased already minced in the frozen section of your Asian market.

 

 

 

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Sous-Vide Barbecue Ribs

Sous-Vide Barbecue Ribs
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Rating: 5
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We love ribs. Whether they're barbecue, jerk or soy glazed, we don't care. We love them all. And with all the recipes and techniques we've tried, we've figured out the secret to making any kind of ribs even better: Cook them sous vide. Going low and slow for 24 hours in a water bath makes for tender and juicy meat. Then just finish them on the grill, and you're ready to feast. To top it off, we recommend making your own barbecue sauce to keep on hand all summer long. But if you don't feel like making your own sauce after doing the sous-vide thing (even though this recipe is dead simple), try one of our favorite store-bought varieties. So either way, you're, ahem, covered.
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
25 Hours 24 Hours
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
25 Hours 24 Hours
Sous-Vide Barbecue Ribs
Votes: 1
Rating: 5
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We love ribs. Whether they're barbecue, jerk or soy glazed, we don't care. We love them all. And with all the recipes and techniques we've tried, we've figured out the secret to making any kind of ribs even better: Cook them sous vide. Going low and slow for 24 hours in a water bath makes for tender and juicy meat. Then just finish them on the grill, and you're ready to feast. To top it off, we recommend making your own barbecue sauce to keep on hand all summer long. But if you don't feel like making your own sauce after doing the sous-vide thing (even though this recipe is dead simple), try one of our favorite store-bought varieties. So either way, you're, ahem, covered.
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
25 Hours 24 Hours
Servings Prep Time
8 Servings 15 Minutes
Cook Time Passive Time
25 Hours 24 Hours
Ingredients
Servings: Servings
Units:
Instructions
  1. 1. In a bowl, whisk together the salt, paprika, brown sugar, cumin, cayenne and coriander. Rub the mix on the ribs, coating both racks completely. Transfer the racks to 2 large vacuum-seal bags and seal shut. Alternatively, place the ribs in sealable plastic bags and dip them into a large bowl of water to displace the air before sealing shut.
  2. 2. Preheat a pot of water fitted with a sous-vide immersion circulator to 155° according to the manufacturer's directions. Cook the ribs for 24 hours, making sure the bag remains completely submerged.
  3. 3. The next day, remove the ribs from the bags and light a grill. Grill the ribs, flipping often, basting them with the barbecue sauce until lightly charred, 6 to 8 minutes. Transfer to a cutting board and carve, then serve.
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Cioppino

Cioppino
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This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means "little soup" in the Genoese dialect—the dish was originally a puree of cooked vegetables and leftover fish scraps. Over the years, Bay area chefs transformed it into a luxurious stew using local delicacies such as Dungeness crab, as in this version from the city's legendary Tadich Grill.
Servings
8 Servings
Cook Time
3 Hours
Servings
8 Servings
Cook Time
3 Hours
Cioppino
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This Cioppino recipe is undeniably a San Francisco original, made famous in the 1850s by Genoese immigrant Giuseppe Bazzuro at his eponymous restaurant. Derived from the traditional ciuppin—which means "little soup" in the Genoese dialect—the dish was originally a puree of cooked vegetables and leftover fish scraps. Over the years, Bay area chefs transformed it into a luxurious stew using local delicacies such as Dungeness crab, as in this version from the city's legendary Tadich Grill.
Servings
8 Servings
Cook Time
3 Hours
Servings
8 Servings
Cook Time
3 Hours
Ingredients
Servings: Servings
Units:
Instructions
  1. Heat 1⁄2 cup of the oil and 8 tbsp. of the butter in a large pot over medium heat. Add onions and cook, stirring often, for about 2 minutes. Add carrots, celery, peppers, leeks, and fennel and cook, stirring often, for about 5 minutes. Add crushed tomatoes, tomato paste, 4 cups water, bay leaves, oregano, thyme, basil, and cayenne and season to taste with salt and pepper. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, for 2 hours.
  2. Heat remaining 1⁄2 cup oil, 8 tbsp. butter, and garlic in a large, heavy skillet over high heat until fragrant, 1-2 minutes. Working in 2 batches, dredge halibut, scallops, and large and bay shrimp in flour, shaking off excess, and fry, turning seafood frequently, until golden, 1-2 minutes. Transfer seafood with a slotted spoon to pot with sauce, and add crabmeat, cover, and simmer for 10-15 minutes.
  3. Add wine to same skillet over high heat, scraping browned bits stuck to bottom of skillet. Add clams, cover, and cook until shells open, about 5 minutes. (Discard any clams that don't open.) Add clams and broth to pot; adjust seasonings. Ladle soup into large bowls, garnish with parsley, and serve with toasted sourdough bread, if you like.
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Lebanese Lemon-Parsley Bean Salad

Lebanese Lemon-Parsley Bean Salad
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A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious!
Servings Prep Time
6 cups 15 minutes
Servings Prep Time
6 cups 15 minutes
Lebanese Lemon-Parsley Bean Salad
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A delightfully crunchy and satisfying bean salad bursting with Mediterranean flavors, including lemon, garlic and fresh herbs. This healthy salad is vegan and gluten free, but mostly just delicious!
Servings Prep Time
6 cups 15 minutes
Servings Prep Time
6 cups 15 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. 1) In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill (or mint). 2) Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper flakes until emulsified. Pour dressing over the bean and vegetable mixture and toss thoroughly. 3) Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers should keep well, covered and refrigerated, for several days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice.
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Remoulade Sauce

Remoulade Sauce
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Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
Servings Prep Time
1.5 cups 10 minutes
Servings Prep Time
1.5 cups 10 minutes
Remoulade Sauce
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Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated.
Servings Prep Time
1.5 cups 10 minutes
Servings Prep Time
1.5 cups 10 minutes
Ingredients
Servings: cups
Units:
Instructions
  1. Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated. If you don't have any pickle juice on hand, use a little lemon juice or vinegar.
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Shrimp and Sausage Gumbo

Shrimp and Sausage Gumbo
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I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Shrimp and Sausage Gumbo
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I am going to give you my gumbo recipe. I learned to cook from my mother and grandmother who were born and raised in New Orleans and really knew how to cook. Most of the time, you could not get them to write down their recipes because they used a 'pinch' of this and 'just enough of that' and 'two fingers of water,' and so on. This recipe is a combination of both of their recipes which I have added to over the years. Serve over hot cooked rice. The gumbo can be frozen or refrigerated and many people like it better the next day. Bon appetit!
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Servings Prep Time
20 servings 1 hour
Cook Time
2.7 hours
Ingredients
Servings: servings
Units:
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Pico de Gallo

Pico de Gallo
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In Mexican cuisine, pico de gallo, also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, fresh serranos, salt, and lime juice.
Servings Prep Time
10 Servings 10 Minutes
Servings Prep Time
10 Servings 10 Minutes
Pico de Gallo
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In Mexican cuisine, pico de gallo, also called salsa fresca or salsa cruda, is made from chopped tomato, onion, cilantro, fresh serranos, salt, and lime juice.
Servings Prep Time
10 Servings 10 Minutes
Servings Prep Time
10 Servings 10 Minutes
Ingredients
Servings: Servings
Units:
Instructions
  1. Dice up equal quantities of onion and tomato. Roughly chop the cilantro.
  2. Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.
  3. Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
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