Food

Exotic Moroccan-Style Chicken Tagine

Chicken Tagine

Chicken Tagine

Chicken Tagine marinade
I am so fascinated with global cuisines that I jump from Italian pasta dishes, to Greek deliciousness, Middle Eastern delights, Caribbean flavorful dishes to other exotic cultures. Today, I am taking you on a journey (via my blog) to Morocco for a taste of My Chicken Tagine. A tagine is an earthenware pot in which this dish is traditionally cooked in.  Using preserved lemon is also part of the tradition, however in this recipe,  I used fresh lemon instead. No, I have not been to Morocco but I love the way they use aromatic spices in their dishes. Put on your apron and follow me in the kitchen for this delightful meal.

Serves: 6-8 Level of difficulty: Intermediate
Allow up to 2.5  hours from start to finish

Ingredients for chicken marinade:

  • 5-6 lbs. chicken thighs and legs, skinless
  • 1 medium onion, sliced
  • 1/2 tsp. ginger, grated
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. turmeric
  • 1 tsp. salt
  • freshly ground black pepper to taste
  • 1/4 tsp. cinnamon
  • 1/2 lemon, juiced + slices of lemon
  • 2 tbsp. olive oil for marinade

  • Remaining ingredients: 
  • 6 -8 tbsp. of olive oil for searing the chicken
  • 4 garlic cloves
  • 1 tsp. tomato paste
  • 1/2 cup dry white wine
  • 1.5 cup low sodium chicken broth
  • 1 cup pimento-stuffed olives
  • 8 oz chickpeas
  • 1 large carrot, sliced
  • 1/2 cup golden raisins

    Preparation:

    1) Marinate the chicken for at least one hour,  with onions, ginger, cumin, paprika, turmeric, salt, pepper, cinnamon, lemon juice, olive oil.  Keep refrigerated for 45 minutes and keep at room temperature for 15 minutes prior to cooking it. Please keep your house cool.
    2) In a large tagine or Dutch-oven, over med-high heat, heat olive oil, and sear the chicken 2-3 minutes on each side. You will do this in batches and use more oil as needed. Remove and set aside.
    3) In the same pan, add the onions from the marinade, sauté for couple minutes, add garlic, sauté for 1 minute, tomato paste, 1-2 minutes till it’s rust in color. Stir constantly to avoid burning. Deglaze with the wine for 1-2 minutes.
    4) Add the chicken, broth, olives, chickpeas, carrots, raisins and lemon slices as seen in picture. Bring to a boil.
    5) Cover and simmer on low flame for 30 minutes. Remove cover, simmer for an additional 45 minutes. Serve with Moroccan couscous. Bon Appetit!

    Gina Martino Zarcadoolas – Foodiewinelover
    My Food, Wine & Travel Lifestyles
    WSET-Level 2 Wine Connoisseur
    Global Cuisines & Cultures Aficionado

Balsamic-Glazed Flank Steak with Orange Gremolata

photo (44)

 

Gremolata

Gremolata

FoodieWineLoverDecember2014 049

Mise en place for Flank Steak

 

For all meat lovers, this Balsamic-Glazed Flank Steak with Orange Gremolata is a delicious dish to add to your repertoire. It’s easy and makes for a beautiful presentation. Put on your apron, and lets get cooking!

Serves: 4 – 6     Degree of difficulty: Easy

Ingredients for the Steak

  • 1.5 – 2 lbs. flank steak
  • Sea salt and freshly ground black pepper to taste
    Season the entire steak with salt and pepper. Let it sit at room temperature for a minimum of 30 minutes. (Keep your house cool)

In the meanwhile, prepare the Gremolata and the glaze.

Ingredients for Gremolata

  • 1/2 cup flat-leave parsley, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tsp. orange zest
    Mixed together and set aside.

Ingredients for glaze

  • 1/2 cup balsamic vinegar
  • 1 shallot, chopped
  • 1 TBSP. olive oil

Preparation:

1) Heat olive oil and saute’ the shallot until it’s not longer translucent. Add the balsamic vinegar, bring to a boil and reduce on very low heat for about 10 minutes. Set aside.

2) Grill the steak on high heat for about 4- 5 minutes on each side, depending on your desired doneness. I cooked it for 10 minutes which resulted in a medium, medium rare temperature. Let it sit for a couple of minutes to retain its juices. Slice it diagonally against the grain. Place it on a rectangle serving dish for a delightful presentation. Drizzle the glaze on top, and sprinkle the Gremolata all over the steak. Voila! A wonderful and refreshing way to dress up the meat to the nines. Serve it with a side dish of your choice.

Wine pairing suggestions: Syrah or Shyraz from Australia

Bon Appetit from Gina over at Foodiewinelover
My Food, Wine & Travel Lifestyles
Photos by Gina Martino Zarcadoolas for Foodiewinelover (Canon Rebel T3)
Culinary Aficionado
WSET-Level 2 Wine Connoisseur

 

 

Gina’s Exquisite Hungarian Goulash

Hungarian Goulash

Hungarian Goulash

Meat for Hungarian Goulash

Meat for Hungarian Goulash

Seared meat for Hungarian Goulash

Seared meat for Hungarian Goulash

Preparing Hungarian Goulash

Preparing Hungarian Goulash

Hungarian Goulash

Hungarian Goulash

Hungarian Goulash

Hungarian Goulash

 

I must admit, it’s been a long while since I made Hungarian Goulash. I know it has 2 main ingredients: beef and paprika. I searched the internet and came across a multitude of recipes. I was inspired and decided to make one with my spin on it. I am not claiming it’s the most traditional, but I think it’s very close to it. I noticed some recipes called for some veggies, but I wanted the meat to be the main focus without any distractions. So, follow me in the kitchen for my own version of Hungarian Goulash. I usually cook for a crowd and always have leftovers. This recipe can easily be divided in half. This dish starts out on the stove and continues to cook in the oven.  You will need a Dutch Oven or a large pan with a lid that can withstand the heat in the oven.

Serves: 10 -12  Level of difficulty:  Medium –  prep time: about 1 hour including searing the meat. Cooking time: 1.5 hours – Allow a minimum of 2.5 hours from start to finish. This recipe can be done in a slow cooker. I recommend you research this method of cooking on Google.

Ingredients:

  • 5 lbs. beef for stew, cut-up in cubes
  • 6 tbsp. flour for drenching
  • 1 tbsp. sea salt
  • Freshly ground black pepper to taste
  • 1 tsp. + 2 tbsp. Hungarian Paprika
  • 3 tbsp. olive oil + 3 tbsp. vegetable oil
  • 1 tsp. tomato paste
  • 1 container of chopped tomatoes, 26.46 Pomi brand*
  • 32 oz. 50% reduced-sodium beef broth
  • 1 cup chopped onion
  • 4 garlic cloves, chopped
  • 4 bay leaves
  • Sour cream 1/3 less fat for garnish
  • Flat leave parsley for garnish
  • 1.5 lb. egg noodles

    Preparation:1) Pre-heat oven to 350 degree F.2) In a large plastic or stainless-steel bowl, season the meat with sea salt, 1 tsp. paprika, and pepper to taste. Mix well. Add the flour, mix until all the meat is coated. Shake off the excess.
    3) in a Dutch oven on medium-high heat, heat up 3 tbsp. olive oil and 3 tbsp. vegetable oil. Start searing the meat. Make sure you hear that sizzling sound. Do this in batches, three minutes on one side, and two minutes on the other side. Remove, and repeat the process. Set aside in a large clean bowl.
    4) In the same pan, using the same oil, add the onions, saute’ for 2 minutes, add the garlic, 1 minute,  tomato paste, and stir well until it’s caramelized. Deglaze with the beef broth while stirring. Add chopped tomatoes, 2 tbsp. paprika, meat and bay leaves. Bring it to a full boil and the turn the stove off. Cover and place it in the preheated oven. Cook for at least 1.5 or until the meat is fork-tender. While the meat is the oven, cook your egg noodles, as per package directions.
    5) Serve the Goulash over egg noodles, garnish with fresh parsley and a dollop of sour cream.

    Cook’s note: Shake off the excess of flour to avoid a dirty pan.
    At the halfway point, check the meat, give it a good stir.

    This is one of the most soul-warming dishes on a cold winter day. Enjoy!

    Bon Appetit from My Kitchen to Yours!

    Gina Martino Zarcadoolas – Foodiewinelover
    My Food, Wine & Travel Lifestyles
    Culinary Aficionado and WSET-Level 2 certified wine connoisseur

     

Gina’s Eggplant Caponata

 

Eggplant Caponata

Eggplant Caponata

Eggplant, also known as aubergine is probably my all-time favorite veggie. It’s so versatile and is used in many cuisines throughout the world. Today, I am sharing with you my eggplant caponata that I have been making for many years. I have tweaked it a little, to reflect the ingredients in the traditional version. It originated in Sicily and there are a few recipe variations. Traditionally it’s served with hard boiled eggs and crusty bread. Ideally, I recommend using green Sicilian olives, but to stay within budget, I use pimiento-stuffed Spanish olives. This recipe can be doubled for a larger crowd.

Serves: 2-4 as a side dish or 4-6 as an appetizer – Level of difficulty: Easy – Prepping time: 5 minutes  Cooking time: 15-20 minutes.

Ingredients:

  • 1 medium eggplant, cut-up in cubes*
  • 1 – 1.25 tsp. sea salt
  • Freshly ground black pepper to taste
  • 1/4 cup extra-virgin olive oil + more to drizzle
  • 1/4 cup onions chopped
  • 1/4 cup celery, chopped
  • 1 tbsp. tomato paste
  • 1/4 cup tomatoes, chopped *
  • 1/4 cup Pimiento-stuffed Spanish olives, drained
  • 1 tbsp. capers, rinsed
  • 2 tsp. red wine vinegar
  • 1-2 pinches of sugar (dissolved in vinegar)
  • pine nuts, optional
  • basil, cut into chiffonade for garnish

    Preparation:

    1) Season the eggplant with salt and pepper.
    2) In a large non-stick skillet over medium-high heat, heat olive oil, sautee onions and celery for about 2-3 minutes. Stir occasionally.
    3) Add eggplant, it will absorb the oil, it’s ok, just keep stirring to avoid burning for 2 minutes or so.
    4) Add tomato paste, brown until it caramelizes, another 2 minutes. Keep stirring.  Add tomatoes, olives, capers, vinegar/sugar, pine nuts.
    5) Lower the flame to medium and cover with a lid. Let it simmer for about 10-15 minutes. Stir occasionally. Remove.
    6) Serve in a bowl. Drizzle with olive oil, garnish with basil.

Wine pairing suggestion: A Nero d’Avola for red, or  Insolia for white wine lovers. Both grape varieties are indigenous to Sicily and would make a stunning pairing with the caponata.

Cook’s notes: 1) I used Pomi brand chopped tomatoes. If you want it to have more sauce, add more tomatoes.  You can certainly use fresh tomatoes. 2) Feel free to add more oil, if you need to. 3)  Buy the eggplant the day before or preferably the same day if possible to ensure freshness.

Buon Appetito!

Base recipe, method of cooking and photos
by Gina Martino Zarcadoolas for Foodiewinelover
My Food, Wine & Travel Lifestyles

Arabic-Style Belly Dancing Chicken

img_4871

As mentioned in the “About” section of my blog, I am of Middle Eastern descent on my mother’s side. I enjoy the richness and the intense flavors of their cuisine. I love experimenting with food in my kitchen. Recently, I created this dish, made with Middle Eastern couscous, chicken thighs and some aromatic spices indigenous to the region. It is so delectable, it makes me want to do the belly dancing. Put on your apron, grab a glass of wine (if you drink) and follow me in Gina’s kitchen.

Serves: 6-8 as a main meal – Level of difficulty: Medium

Ingredients:
12 chicken thighs skinless, bone-in
Olive oil – Follow recipe
2 tablespoons sumac + more
2 teaspoons 7 spices *
1 teaspoon salt
Black pepper to taste
1 small red onion, diced
4 garlic cloves, chopped
1 tablespoon tomato paste
2 cups Middle Eastern couscous
32 ounces lower sodium chicken broth
½ cup chickpeas, drained
½ red bell pepper cut in julienne
Flat leave parsley for garnish
16 ounces Greek 2% yogurt, sumac, olive oil to taste

Preparation:

1) Season chicken with 3 tbsp. olive oil, sumac, 7 spices, salt and black pepper.  Let it marinate for a minimum of 30 minutes.

2) In a large Dutch pan, on medium-high to high heat,  cover the bottom of the pan with olive oil.  Sear the chicken,3 minutes on each side.  Be careful, as there will be some splattering.  Set aside. Do a second batch, and repeat. Set aside.
3) In the same pan, saute’ the onions, 2 minutes, garlic, 1 minute, add tomato paste and stir until it caramelizes, another 2 minutes or so. Stir well.
4) Add the couscous, continue stirring for 1 to 2 minutes.  Add chicken broth.  Layer all the chicken thighs on top, add chickpeas, bell peppers.
5) Bring to a boil. Lower the flame to medium-low, cover and simmer for 30 minutes. It should come out nice and moist.  Garnish with parsley.
6) In a serving bowl, place the yogurt, sprinkle with sumac and olive oil to taste. Serve with the meal.

Arabic-Style Belly Dancing Chicken

Arabic-Style Belly Dancing Chicken

 

7 Spices

7 Spices

Couscous

Couscous

 

Greek yogurt, Sumac, olive oil

Greek yogurt, Sumac, olive oil

Cook’s notes:
1) The 7Spices contain, coriander, allspice, cloves, nutmeg and other spices as indicated on label.
2) The sumac and 7Spices can be found at Middle-Eastern/Arabic specialty stores.

I hope you have enjoyed this recipe, and will attempt to make this delightful dish.

Recipe developed and created by: Foodiewinelover
Photos taken by Gina Martino Zarcadoolas for Foodiewinelover

Gina Zarcadoolas
My Food, Wine & Travel Lifestyles
WSET-Level 2 Certified Wine Connoisseur
Culinary Aficionado & Lover of Global Cuisines

Filet Mignon with a Sherry Cream Sauce

Filet Mignon with a Sherry Cream Sauce. It’s a festive and delicious dish for your holiday table…Season’s Greetings from our home to yours!

The Ultimate Shrimp Creole

img_1943Shrimp creole is a dish that originated in  Louisiana.  It consists of shrimp, tomatoes, the Holy trinity, some spices and hot pepper sauce. It’s very easy to prepare and packed with flavors. This dinner can be put together in 20 minutes.

Serves: 6 Level of difficulty: Easy

Ingredients:

– 1.5 lb. extra large shrimp, peeled and deveined
– 4 tbsp. olive oil
– 1 onion, diced
– 1 green pepper, diced
– 2 celery ribs, diced
– 3 garlic cloves, chopped
– 8 oz. diced tomatoes, fresh or canned
– 8 oz. tomato sauce, of your choice
-1/2 cup water
– 3/4 tsp. Worcestershire sauce
-1/4 tsp. cayenne pepper, optional
-1/2 tsp. oregano
– Salt to taste
– Louisiana hot sauce, a few dashes
– Flat leave parsley for garnish

Preparation:

1) In a large skillet, over medium-high heat, heat olive oil. Saute onions, peppers, celery for about 3 minutes. Add garlic, sauté for 1 minute. Stir well.

2) Add tomatoes, tomato sauce, water, Worcestershire sauce, cayenne pepper, oregano, salt, hot sauce.  Bring to a boil. Cover,  and simmer on low heat for about 10 minutes.

3) Add shrimp,  cover and cook on low heat for an additional 3-4 minutes or until they become opaque.

Traditionally, this dish is served over white rice. Garnish with parsley.  I suggest you start cooking the rice. Follow the instructions on the package.  While the rice is cooking, prepare the shrimp dish.

Wine pairing suggestions: A chilled Riesling to balance the heat in this dish!

Recipe for Shrimp Creole by Foodiewinelover
Photo by Gina Martino Zarcadoolas for Foodiewinelover

Bon Appetit!

Gina/Foodiewinelover
My Food, Wine & Travel Lifestyles

 

 

 

Short Ribs Braised in Red Wine over Polenta

Beef Short Ribs

Beef Short Ribs

Beef Short Ribs braised in Red Wine

Beef Short Ribs braised in Red Wine

Beef Short Ribs braised in Red Wine over Polenta

Beef Short Ribs braised in Red Wine over Polenta

Enjoying some short ribs

Enjoying some short ribs

Beef Short Ribs braised in Red Wine over Polenta Beef Short Ribs braised in Red Wine over Polenta

After a long absence, I needed to get back in the kitchen and prepare some home cooked meals.  My son PJ suggested that I make Gordon Ramsey’s short ribs. It was a collaborative effort with him and the result was a Grand Slam. Of course, he thought he was Gordon Ramsey and acted like him, but, I had to take control in Gina’s Kitchen. Let’s just say, we were each other’s sous chef! I was feeding 6 hungry people and I came up with the following measurements.  This recipe can easily be divided in half for a smaller crowd.

Serves: 6-8  Level of difficulty: Easy-Medium

Time: Allow a minimum of 3 hours from start to finish

Ingredients:

  • 8 lbs. beef short ribs
  • Olive oil as needed for searing the ribs
  • Salt and pepper to taste
  • 5 oz. of tomato paste
  • 2 heads of garlic, cut in halves (unpeeled)
  • 1 bottle of red wine, Chianti, Pinot Noir or Cabernet
  • 28 oz. of beef broth low-sodium
  • Italian parsley for garnish, optionalSide dish:

    1 cup Polenta for 4 cups of water, salt to taste

    Mushrooms topping: 

  • 8 oz baby Portobello mushrooms, sliced
  • 1 tbsp. salted butter
  • 1 tbsp.  olive oil

    Preparation:

    1) Season the ribs liberally with salt and pepper on both sides. Let it sit at room temperature for 20-30 minutes. ( I keep my house on 75 degrees F.)2)  Pre-heat the oven at 350 degrees F.
    3) In a very large and deep pan, over medium-high heat on the stove top, pour about 1/4 cup of olive oil. Sear the meat on both sides for about 3-4 minutes each side. Rotate the meat in the middle of the pan where the heat is, using a set of tongues.

    4) Place the garlic face-down randomly. Add  tomato paste and stir it in all over the bottom of the pan. Cook until it obtains a rust color. Deglaze with the wine. Cook until it reduces 3-4 minutes.

    5) Add the beef broth, and control the sodium if necessary. Bring to a quick boil. Turn stove top off.  Cover with aluminum foil and place in the oven for 2.5 hours. Just forget about it, figuratively speaking.  (please do not leave oven unattended)

    6)  In a small frying pan, over medium-high heat, melt the butter and the oil, and pan fry the mushrooms until they are golden brown. Set aside.

    7) Prepare the polenta 20 minutes before the ribs are done. If you do it too soon, it will clump up.  Follow cooking  instructions on package.  Keep on the lowest heat until you’re ready to serve.

    8) Remove the ribs out of the oven and place them in a large platter. Take all the garlic out.  Pass them through a sieve and put the garlic paste in the sauce.  Stir well. Now it’s time to serve. Either buffet style or  you can plate it, by placing some polenta on the bottom of a platter, put the ribs on top and garnish with the mushrooms and parsley.
    Wine pairing suggestions: A bold Cab, Chianti or any red wine of your choice.It’s good to be back in the kitchen after a long absence.This blogpost is in Memory of My Beloved Dad, John.  I will always remember him in the kitchen as my potato peeler, my pot scrubber and my right hand daddy’s little girl. I will miss savoring delicious pasta dishes with him, but his legacy will live in my heart forever.

    RIP DAD- 1936-2016

    Disclosure:

    This dish is an adaptation of Gordon Ramsey’s recipe on YouTube. These measurements are mine based on 8 lbs. of ribs.
    Photographed by Gina Martino Zarcadoolas for Foodiewinelover

    Happy Braising!
    Gina Martino Zarcadoolas
    My Food, Wine & Travel Lifestyles

Scrumptious Seafood Pasta Dish #2 With a Twist

There’s nothing like having a no-fail recipe in your repertoire, because you know you can always count on the result being the same.  However, having been in the kitchen for so long, I like to challenge myself,  play around, and experiment to change things up a little. This is a spin-off to a dish that I made called Scrumptious Seafood Pasta Dish. The method is very similar, but I added some roasted red bell peppers. The result was equally as delicious. Follow me in My Kitchen!

Roasted bell peppers

Serves: 4-6
Degree of difficulty: Easy – Medium

You will need a brown paper bag

Ingredients:  

  • 1.5 lb. sea scallops
  • 1/2 jug of clam juice – About 5-6 ounces
  • 1/2 cup of Chardonnay wine
  • 2-3 Tbsp. Olive oil
  • Salt & Pepper to taste
  • 1/2 cup chopped tomatoes
  • 2 red bell peppers, roasted/charred (the twist) rough chopped *
  • 3/4 cup heavy cream
  • 1/4 cup pasta water, if needed *
  • 2-3 Tbsp. butter
  • Grated Parmigiano Reggiano, (Parmesan cheese)
  • 3-4 garlic cloves, minced
  • 1/2 tsp. Oregano
  • Few leaves of basil, chopped in a chiffonade style
  • 1 lb. Linguine

Preparation:

1) Wash peppers, and broil them whole,  on high for about 10-15 minutes depending how close they are to the burner. Turn them occasionally, using a mitten. Once they are charred all around, remove them from the oven. Place them in a brown paper bag and close it. Let it sit in there for about 15 minutes. This step will make it easier to remove the skin. It should peel off easily. If not, use a knife to remove the skin. Set aside.

2) On Medium-high heat, drizzle the olive oil on the bottom of a 6-quart pan.  Sautee the garlic, as soon as it releases its aroma, drop the scallops and deglaze with the wine. This should take a couple of minutes.

3)   Add the tomatoes, bell peppers, clam juice and season with salt, pepper, oregano. Slowly add the heavy cream and stir.  Lower the heat and bring to a quick simmer. This does not take long as you do NOT want to overcook the scallops. They will become chewy. Remove from burner. 

4) Simultaneously,  bring water to a boil for the pasta and cook according to package directions. I like to cook it al dente, (to the bite).  Once pasta is cooked, drain it, and reserve 1/4 cup of the water. Drop pasta  into the scallop sauce, and add pasta water if necessary.  Put the pan back on the burner, swirl in the butter for some added richness, and give it a good stir. This is all done at very low heat to warm it up. Garnish with the basil at the end so they don’t wilt.  Now, it’s time to plate. Sprinkle with cheese and voilà, the result is a lip smacking delicious pasta dish.

I hope you will try this delectable recipe that will have your loved ones begging for seconds.  Have a fantastic new week!

Wine pairing suggestions: Chardonnay, Sauvignon Blanc. For a special occasion, pair this dish with a nice Viognier, and you will wow your guests.

Scrumptious Seafood Pasta Dish #2

Scrumptious Seafood Pasta Dish #2

Scrumptious Seafood Pasta Dish

Scrumptious Seafood Pasta Dish

*Cook’s tips:

1) You can grill, roast or broil the peppers. The broiler was the most convenient for me.

2) You probably won’t need the pasta water in this version. There should be plenty of sauce to coat the linguine. Use your judgment.

3) As you can see, I didn’t use all the seafood that I used in the original dish. You are more than welcome to use them, if you want.

Happy Cooking and Cheers from Gina’s Kitchen! 

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