honey-ginger chicken

It’s important to get a good char on the chicken, I suggest grilling over coals or extreme high heat on a gas grill.

Ingredients:

2 tablespoons grated ginger
2 cloves garlic, minced
1/2 cup hoisin sauce
1/3 cup orange juice
2 tablespoons soy sauce
1/4 teaspoon black pepper
2 teaspoons honey
1 pound chicken breast or thighs, cut into 1 inch chunks

Directions:

1. Whisk all of the ingredients except chicken
2. Place in a zip top bag and add chicken, marinate for at least 4 hours ( overnight is best)
3. Place chicken on skewers
4. Grill over high heat, serve over rice with grilled pineapple<

crispy flounder with roasted tomato caper relish

Ingredients:

2 tablespoons capers
1 tablespoon plus 2 tablespoons olive oil
1 pint cherry tomatoes
1/4 basil, thinly sliced
1 cup panko bread crumbs, on a plate
1 cup flour, on a plate
2 eggs beaten, in a shallow dish
4 flounder fillets
Salt and pepper

Directions:

1. Preheat oven to 400 F
2. In a small baking dish, combine capers, olive oil, and tomatoes
3. Sprinkle with salt and pepper
4. Bake for 20 minutes, remove from oven and add basil
5. Meanwhile, season fish liberally with salt and pepper
6. Place fish in flour, pat off excess
7. Place in floured fish in beaten egg
8. Finally, coat fish in panko
9. Heat 2 tablespoons of olive oil in a large nonstick skillet, fry fish 3 minutes per side
10. Season fish with salt and add tomato relish

foreign affairs

Awesome! my recipe in Dutch.

And remember kids, don’t forget the 1 cm verse gemberwortel, fijngesneden.

hassleback potatoes

The chopsticks prevent you from cutting all the way through the potato.

Ingredients:

4 baking potatoes
4 tablespoons butter
1 tablespoon olive oil
Salt
Pepper

Directions:

1. Preheat oven to 400° degrees
2. Spray a small baking dish with cooking spray
3. Place a potato between two chopsticks on a cutting board and cut a narrow 1/8 inch slice, repeat
4. Rinse the potato under cold water to fan it open
5. Dry potatoes well
6. Liberally season between each slice and the outside of the potato with salt and pepper
7. Combine butter and olive oil, drizzle over potatoes
8. Bake potatoes for 45-55 minutes or until they have achieved desired crispness

roasted fingerling potatoes with arugula-pistachio pesto

Adapted from Cooking Light magazine

Ingredients:
2 pounds fingerling potatoes, cut lengthwise
1 tablespoon plus 3 tablespoons olive oil
1/2 teaspoon plus a pinch of salt
1/4 teaspoon plus 1/2 teaspoon black pepper
1 1/2 ounces arugula
3 tablespoons fresh Parmesan, grated
2 tablespoons pistachios
2 tablespoons water
1 1/2 teaspoons lemon juice
1 garlic clove

Directions:
1. Preheat oven to 400 F place baking sheet in preheating oven
2. Meanwhile, combine potatoes, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper
3. Place potatoes skin side down on preheated pan
4. Bake for 20 minutes, flip and bake for 15-20 more minutes our until crispy
5. Meanwhile, in a food processor, combine: 3 tablespoons olive oil, a pinch of salt, 1/2 teaspoon black pepper, arugula, Parmesan, pistachios, water lemon juice, and garlic, pulse to combine
6. Place pesto in a large bowl
7. Stir warm potatoes with pesto mix, serve immediately

I got a picture published

Add a second photo credit to my food blog resume. Oddly enough, this was the same photo that was used in the Bon Appetit article for bacon cheddar biscuits.

i made this last night

I used this recipe.

couscous with pistachio-lemon vinaigrette

I loved this, my wife gave it a meh. This vinaigrette would also be awesome over pork or as a salad dressing.

Adapted from Cooking Light magazine
Ingredients:
3 tablespoons good olive oil
2 tablespoons pistachio, ground
2 tablespoons Parmesan, grated
1 1/2 tablespoons lemon juice
1 tablespoon white balsamic vinegar
2 teaspoons maple syrup
2 teaspoons Dijon mustard
2 cloves garlic, minced
Pinch of salt
1/4 teaspoon pepper
1 1/2 cups chicken stock
1 cup uncooked couscous

Directions:
1. In a large bowl whisk together all of the ingredients except couscous and chicken stock
2. Meanwhile, in a small pot, bring chicken stock to a boil
3. Once boiling, add couscous, cover and remove from heat
4. After five minute, remove lid and fluff couscous with a fork
5. Add couscous to vinaigrette and evenly coat
6. Serve warm or cold