Ngam New York

This tiny space, equipped with a tiny head chef, packs a big punch! The entry way is small bu the space opens up towards the back. They've shoved as many tables as they could in the open area so make reservations! I made the mistake of not making reservation, but the staff was SOOOO accommodating to my friends and me, who had never been. 

Everything sounded good on the menu but I must admit I ordered based on what I saw at the table next to ours. We got the Surf n' Turf for an appetizer. With grilled calamari, shrimp, beef, and the most delicious Thai sausage wrapped in bacon, we were in heaven. I mean seriously you can wrap a shoe in bacon, dip it in Thai chili sauce and I'd probably eat it lol! 

For the entree I went for the classic Pad Thai 'cause, let's face it, if a place can't handle the basics, the rest of the menu probably wouldn't be worth a try. I ordered it extra spicy and it came out perfect; not too saucy or dry and the perfect balance of spice, acidity, and sweetness. I can't wait to go back!

P.S. We got free drinks by checking in on Yelp!

Vegetarian Empanadas

Everyone has their own version of a meat and bread combination: hamburgers, beef patties, samosas, sambusas, pork buns, empanadas and so on. My favorite would have to be the latter. Whether they're Colombian, Mexican, Puerto Rican, Cuban, or Peruvian, empanadas are the best hand pies around. They can be filled with beef, pork, or chicken along with olives, potatoes, tomatoes, onions, cheese, raisins, or egg. This time I used soy chorizo for mine and while you can make your own dough I choose to use Goya, or any brand that's on sale, discos (they're located in the freezer section of most grocery stores). Here's my vegetarian version:

Ingredients

1 package soy chorizo (I like Cacique)
1 15oz can diced tomatoes, undrained
1 medium red onion
1 cup cilantro, chopped
1 package (10) Goya discos, unthawed

Preparation

Sauté the onions
Add chorizo and tomatoes
Cook until the tomato juice is evaporated
Add cilantro, stir, and remove from heat
Allow to cool
Fill discos and close with a fork
Brush with melted butter or egg wash to help brown (optional)
Bake on a greased baking sheeting until golden brown

Day Thirty: Pozolé

This Mexican pork stew dates all the way back to the Aztecs. It was and still is made with whole kernel hominy and served for special occasions. It can be made red with ancho or guajillo chili or green with tomatillo salsa verde. 

Ingredients

2 (14.5 ounce) cans chicken broth
1 cup salsa verde
2 pound pork stew meat
1 large onion, diced
2 cloves garlic, minced
1 bay leaf
2 teaspoons dried Mexican oregano
1 tablespoon ground cumin
1 (7 ounce) can diced green chiles
2 (15 ounce) cans hominy

Garnishes

medium thin-sliced radishes
chopped avocado
plucked fresh cilantro
lime wedges

Prep

Sauté the pork chunks, in a large pot or Dutch oven, turning or stirring to brown all sides. Add garlic, cumin, oregano, and chicken broth and stir. Add the salsa verde and the liquid from the hominy. Bring to boil (stir every minute or so), lowering heat to simmer for 40 minutes. Add the Hominy and continue simmering another 20 minutes. Add water or more chicken broth if necessary to maintain soupy stew consistency. Don't overcook or allow to mush-up. Served garnished with your favorite toppings.

Salsa Verde

Great with chips, on enchiladas, and in soups or stews. Delicioso!

Ingredients

1 1/2 lb tomatillos
1/2 cup chopped white onion
1/2 cup cilantro leaves
1 Tbsp fresh lime juice
1/4 teaspoon sugar
2 Jalapeño peppers OR 2 serrano peppers, stemmed, seeded and chopped
Salt to taste

Preparation

1 Remove papery husks from tomatillos and rinse well.

2a Oven Roasting Method: Cut the tomatillos in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

2b Pan Roasting Method: Coat the bottom of a skillet with a little vegetable oil. Heat on high heat. Place the tomatillos in the pan and sear on one side, then flip over and brown on the other side. Remove from heat.

3 Place tomatillos, lime juice, onions, cilantro, chili peppers, sugar in a blender or food processor and pulse until all ingredients are finely chopped and mixed. Season to taste with salt. Cool in refrigerator.

Yield: Makes 3 cups.

*Note: Keep the seeds of the peppers for a spicier salsa.

Day Twenty-Seven: Thai

It's no secret that I love all Asian cuisine. It is even less of a secret how I feel about the wonderful spice concoction known as curry! This recipe is from the March edition of Bon Appetit. If you don't have a subscription you're missing out! One of my favorites for sure and the iPad app is stunning with so many extras! Now that I'm done with my shameless promo, here is yet another wonderful recipe for all the Thai loving folks like me! Enjoy!

Chicken Khao Soi

Ingredients

Khao Soi Paste
4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
2 medium shallots, halved
8 garlic cloves
1 2-inch piece ginger, peeled, sliced
1/4 cup chopped cilantro stems
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon curry powder

Soup
2 tablespoons vegetable oil
2 14-ounce cans unsweetened coconut milk
2 cups low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs, halved lengthwise
1 pound Chinese egg noodles
3 tablespoons (or more) fish sauce (such as nam pla or nuoc nam)
1 tablespoon (packed) palm sugar or light brown sugar
Kosher salt

Garnishes

Sliced red onion
Bean sprouts
Cilantro
Crispy fried onions or shallots
Chili oil
Lime wedges

Preparation

Khao Soi Paste
Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes.

Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 tablespoons soaking liquid in a food processor, adding more soaking liquid by tablespoonfuls, if needed, until smooth.
Soup

Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat.

Meanwhile, cook noodles according to package directions.
Add chicken, 3 tablespoons fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Read More http://www.bonappetit.com/recipes/2013/03/chicken-khao-soi#ixzz2LDbUGf1J

Day Twenty-Six: Bacalao

Puerto Rican Fish Stew

INGREDIENTS

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
4 cloves garlic, minced
1 pound flaky white fish, such as haddock, tilapia or cod, cut into 1 1/2-inch pieces
1 14-ounce can diced tomatoes
1 Anaheim or poblano chile pepper, chopped
1/4 cup packed chopped fresh cilantro
2 tablespoons sliced pimento-stuffed green olives
1 tablespoon capers, rinsed
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 cup water, as needed
1 avocado, chopped (optional)

PREPARATION

1. Heat oil in a large high-sided skillet or Dutch oven over medium heat. Add onion and cook, stirring occasionally, until softened, about 2 minutes. Add garlic and cook, stirring, for 1 minute.

2. Add fish, tomatoes and their juices, chile pepper, cilantro, olives, capers, oregano and salt; stir to combine. Add up to 1/2 cup water if the mixture seems dry. Cover and simmer for 20 minutes. Remove from the heat. Serve warm or at room temperature, garnished with avocado (if using)

Day Twenty-Five: Brazilian Black Bean Stew

Brazilian Black Bean Stew

Leave out the chorizo for a vegetarian version.

Ingredients
Original recipe makes 6 servings

 1 tablespoon canola oil
 1/4 pound chorizo sausage, chopped
 1 medium onion, chopped
 2 cloves garlic, minced
 2 (1 pound) sweet potatoes, peeled and diced
 1 large red bell pepper, diced
 2 (14.5 ounce) cans diced tomatoes with juice
 1 small hot green chile pepper, diced
 1 1/2 cups water
 2 (16 ounce) cans black beans, rinsed and drained
 1 mango - peeled, seeded and diced
 1/4 cup chopped fresh cilantro
 1/4 teaspoon salt

Directions

1. Heat the oil in a large pot over medium heat, and cook the chorizo for 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.

2. Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

Day Twenty-Four: Pho Tom

I don't know why I didn't post this sooner! I love pho! I will say that the broth is what makes pho special and coaxing the proper flavors into is a labor of love whether you're making pho bo (beef), pho ga (chicken), or pho tom (shrimp). Most chefs make a master stock that they freeze and use as needed

Ingredients

Shrimp Stock

2 pounds shrimp shells
2 quarts water
1 onion, unpeeled, quartered
2 ribs of celery, leafy tops included, chopped rough
4 cloves of garlic, smashed and unpeeled

Instructions

Add ingredients to stockpot and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and let cool. Use immediately, refrigerate or freeze.


Soup Broth

2 Tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts shrimp stock
½ onion
1 3-inch chunk of ginger, sliced and smashed with side of knife
1 to 2 Tbsps. sugar
1 to 2 Tbsps. fish sauce
1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)


Accompaniments:

1 lb. shrimp, peeled, deveined and blanched
2 cups bean sprouts, washed and tails pinched off
Fresh cilantro leaves and tender stems
½ cup diced green onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Hoisin sauce
Sliced fresh chili peppers of your choice

For the Broth: Heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes, stirring frequently.  Spoon the spices into a large pot, add all the remaining broth ingredients and bring to a boil. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently. Taste and adjust seasonings if preferred. Strain the broth and discard solids.

In the meantime, prepare the noodles as per directions on the package. I usually soak my bahn pho noodles in cold water for an hour to soften them. If you cook them too long and add them to the hot broth they become mushy (trust me I learned the hard way with pho and pad thai). Add the noodles and shrimp to a serving bowl and pour the boiling broth over them. The broth will cook the noodles and shrimp. Add other accompaniments and serve.

Day Twenty-Two: Asian Stew

This is a labor of love for sure and probably not the most economical meal! However you can't beat this winning combination of Asian flavors! Splurge a little; try it on a special occasion.

Courtesy of Food and Wine

Short Rib Stew with Caramelized Kimchi

1/2 cup low-sodium soy sauce
3 tablespoons chopped garlic
1 tablespoon minced fresh ginger
1 small Asian pear, grated (1/4 cup)
1 teaspoon freshly ground pepper
2 scallions, thinly sliced, plus more for serving
1/4 cup toasted sesame oil
6 pounds English-cut beef short ribs (twelve 4-by-2-by-2-inch pieces)
2 tablespoons canola oil
1 small onion, finely chopped
1 quart low-sodium chicken broth
1 large daikon, peeled and cut into 1 1/2-inch chunks
4 large carrots, peeled and cut into 1-inch chunks
2 baking potatoes (1 1/2 pounds), peeled and cut into 1-inch chunks
2 cups (12 ounces) chopped napa cabbage kimchi
4 radishes, thinly sliced
Steamed white or brown short-grain rice, for serving

1. In a bowl, whisk the soy sauce, garlic, ginger, pear, pepper, 2 sliced scallions and 2 tablespoons of the sesame oil. Add the ribs, turn to coat and let stand at room temperature for 30 minutes or refrigerate overnight, stirring occasionally.

2. Heat the canola oil in a large Dutch oven or enameled cast-iron casserole. Lift half of the short ribs from the marinade, brushing off the solids, and sear over moderately high heat until browned on all sides, about 5 minutes. Transfer the ribs to a baking sheet and repeat with the remaining ribs; reserve the marinade separately.

3. Add the onion and 2 tablespoons of water to the pot and cook, stirring to release the browned bits on the bottom, 2 minutes. Return the ribs and any accumulated juices to the pot. Add the reserved marinade, broth and 6 cups of water; bring to a boil. Cover and simmer over moderately low heat for 1 hour, skimming occasionally. Uncover and simmer for 1 hour longer, stirring and skimming occasionally.

4. Add the daikon, carrots and potatoes to the stew and sim­mer briskly until the meat is very tender, the vegetables are tender and the sauce is thickened, 30 minutes longer.

5. Meanwhile, in a medium nonstick skillet, heat 1 tablespoon of the sesame oil over moderately high heat. Add half of the kimchi and cook, turning occasionally, until golden and lightly caramelized. Transfer to a plate. Repeat with the remaining sesame oil and kimchi.

6. Serve the stew topped with the kimchi and radishes and garnished with sliced scallions. Serve with steamed rice.

Taco Tuesday: Al Pastor

This was my Superbowl meal. One of the best parts about being from Southern California is the Mexican food. Not the tex mex versions sold at chain restaurants, but grandmas recipes that are sometimes made in the back of a truck! Here's a favorite originating from Puebla, Mexico.

Tacos al Pastor

Ingredients

4 dried guajillo chiles (about 1 ounce)
1 dried ancho chile
2 dried chipotle chiles
1 cup fresh or canned pineapple, chunks
1/4 cup pineapple juice
1/2 fresh lime, juice
1/2 teaspoon dried Mexican oregano
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon garlic powder
2 tablespoons vegetable oil, plus more for grilling
2 1/2 pounds boneless pork shoulder, cubed
1 large Spanish onion, sliced

Directions

1. Stem and seed all of the dried chiles and place them in a microwave-safe bowl. Cover with water and microwave at high power until softened, about 3 minutes. Let cool slightly, then drain and transfer to a blender. Add the pineapple juice, lime juice. In a spice grinder, grind the oregano, cumin, coriander, or garlic powder. Add the spice mixture to the blender and blend until smooth.

2. Transfer the marinade to a saucepan. Add the 2 tablespoons of oil and cook over moderate heat, stirring constantly, until very thick, about 5 minutes; let cool. Transfer the marinade to a large resealable plastic bag. Add the pork and onion and seal the bag. Refrigerate overnight.

3. Heat grill pan or griddle, sprinkle with oil. Add pork, onions, and pineapple to skillet or griddle. Cook in batches (if need be) until dark golden brown on all sides and cooked through, about 15 minutes. Serve on corn tortillas with extra chopped onion, fresh cilantro, and fresh lime juice.

Day Seventeen: South Indian Inspired

I was browsing different soups on Allrecipes.com and came across something I had never heard of: mulligatawny soup. Mulligatawny stew is a pepper soup that originated in South India. Today the recipe is much different from the original because it's been adapted by the English. The traditional version often included lamb and south Indian peppers, while today's alternatives include chicken or lentils (for a vegetarian option) and curry. I chose this version because it includes apples; curry and apples make a wonderful pair. (*Note: I did not use the allrecipes version. I found this recipe instead, she makes the  vegetarian version)

Mulligatawny Stew

Ingredients

1 tablespoon olive oil
1 onion, chopped
4 cloves garlic, minced
2 teaspoons grated fresh ginger
1 green chile pepper, chopped
1/4 teaspoon ground cinnamon
2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
2 teaspoons cardamom
1 tablespoon curry powder
1 carrot, chopped
1 apple, peeled, cored, and chopped
1 large potato, peeled and diced
1 lb boneless skinless chicken thighs, cubed
8 cups chicken broth
1 tablespoon lemon juice
2 cups coconut milk
2 tablespoons chopped fresh cilantro

Directions


Heat oil over low heat in large saucepan; cook chicken until no longer pink. Add onion, garlic, ginger, chili and spices, stirring until onion is browned lightly and mixture is fragrant. Don’t over brown the onion. Add chicken stock to pan; simmer, covered, for about 15 minutes. Add carrot, apple, and potato, and simmer until vegetables are just tender. Add lemon juice, coconut milk; stir until heated through. Garnish with fresh cilantro.

Day One: Inspired by the Motherland

The cinnamon and orange makes this soup unique and delicious! Enjoy!

Moroccan Chicken and Butternut Squash Soup

Ingredients

1 tablespoon olive oil
1 cup chopped onion
3 (4-ounce) skinless, boneless chicken thighs, cut into bite-sized pieces
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground red pepper
3 cups (1/2-inch) cubed peeled butternut squash
2 tablespoons no-salt-added tomato paste
4 cups Chicken Stock or fat-free, lower-sodium chicken broth
1/3 cup uncooked couscous
3/4 teaspoon kosher salt
1 zucchini, quartered lengthwise and sliced into 3/4-inch pieces
1/2 cup coarsely chopped fresh basil
2 teaspoons grated orange rind

Preparation

Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add onion, and cook for 4 minutes, stirring occasionally. Add chicken; cook for 4 minutes, browning on all sides. Add cumin, cinnamon, and pepper to pan; cook 1 minute, stirring constantly. Add butternut squash and tomato paste; cook 1 minute. Stir in Chicken Stock, scraping pan to loosen browned bits. Bring to a boil. Reduce heat, and simmer 8 minutes. Stir in couscous, salt, and zucchini; cook 5 minutes or until squash is tender. Remove pan from heat. Stir in chopped basil and orange rind.