MANGO-AGAVE GRANOLA WITH GREEK YOGURT
Provided by Bobby Flay
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Mix the canola oil, agave syrup, honey, cinnamon, brown sugar and vanilla extract in a small bowl until smooth. Combine the oats, almonds, sunflower seeds, pumpkin seeds, flax seeds, wheat germ and salt in a large bowl. Add the wet mixture to the dry mixture and stir, making sure everything is evenly coated. Spread the mixture evenly on the prepared baking sheet; bake, stirring occasionally, until golden brown and crisp, 25 to 30 minutes.
- Remove the granola from the oven and let cool slightly, then break into clumps while still warm. Let cool completely, then toss with the dried mango in a bowl. Serve with the yogurt. Store leftover granola in an airtight container in a cool place.
CORN CAKES WITH CRAB AND SMOKY AVOCADO YOGURT
Steps:
- For the avocado yogurt: Put the avocados, yogurt, cilantro, chipotle puree, lime juice and some salt and pepper in a blender. Blend until smooth. Cover and refrigerate for at least 30 minutes and up to 4 hours to let the flavors meld.
- For the corn cakes: Combine the milk, butter and honey in a small saucepan. Bring to a simmer over low heat and cook until butter has melted. Remove from the heat and let cool for 5 minutes.
- Meanwhile, whisk together the corn flour, baking powder, salt and cayenne in a large bowl.
- Whisk the egg yolks in a bowl until smooth. Add the cooled milk mixture and mix until smooth, then stir in the corn. Stir the wet mixture into the dry mixture until a batter just comes together. In a clean, dry bowl, beat the 3 egg whites until stiff (they should hold their shape), then fold them completely into the corn mixture.
- Heat some butter in a cast-iron skillet over medium heat until almost smoking. Working in batches, make the cakes with 2 tablespoons of batter each, leaving a few inches of space between them as they spread quite a bit. Cook until browned on the bottom and starting to bubble around the edges, about 2 minutes. Flip the corn cakes with a spatula and cook until lightly browned on the reverse side, about 1 minute. Remove to a baking rack to drain.
- To assemble: Top each corn cake with a dollop of avocado yogurt, a few pieces of crab and some microgreens.
EASY LIME CREMA
This lime crema recipe is quick and zesty, with a big citrus flavor! Use it for dolloping tacos, bowl meals, and more.
Provided by Sonja Overhiser
Categories Sauce
Time 5m
Number Of Ingredients 5
Steps:
- Stir all ingredients together in a small bowl. Refrigerate for up to 2 weeks.
CREMA CATALANA
Steps:
- Combine milk, lemon peel, orange peel and cinnamon sticks in heavy medium saucepan. Bring to boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat. Discard lemon peels, orange peels and cinnamon sticks.
- Using electric mixer, beat egg yolks and sugar in large bowl until light and lemon colored. Beat in cornstarch. Gradually whisk in hot milk. Return mixture to same saucepan. Cook over medium heat until mixture boils, whisking constantly, about 10 minutes. Divide custard among six 2/3 cup custard cups. Refrigerate at least 3 hours or overnight.
- Preheat broiler. Sprinkle brown sugar evenly over custards. Broil until brown sugar caramelizes. (Or caramelize with round branding iron). Serve.
SWEET POTATO AND ROASTED PLANTAIN SOUP WITH FRIED PLANTAIN AND SMOKED CHILE CREMA
Steps:
- Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast until skins are black and plantains are soft, remove and let cool. Peel and cut into chunks. Heat maple syrup over medium heat, add the roasted plantain and saute until caramelized. Remove with slotted spoon and place food processor and process until smooth.
- Place potatoes, plantains and vegetable stock in a medium saucepan and cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place in a food processor and process until smooth. Season with salt and pepper to taste.
- Smoked Chile Crema: 1 cup creme fraiche 2 teaspoons chipotle pepper puree Salt Combine creme fraiche and chipotle puree in a small bowl and season with salt. Assemble: Cilantro leaves Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with fried plantains and cilantro leaves.
- Heat oil to 365 degrees F. in a medium skillet.
- Add plantains in batches and cook until golden .
- brown. Remove to a plate lined with paper towels and season with salt.
CORNBREAD WAFFLES WITH RANCH-STYLE EGGS AND CILANTRO CREMA
Steps:
- Make the waffle batter: Whisk together the buttermilk, eggs and honey in a small bowl. Whisk together the flour, cornmeal, baking powder, baking soda, cumin, fine sea salt and cayenne in a large bowl. Make a well in the center of the dry ingredients, add the wet ingredients and gently whisk together until just combined (do not over mix). Fold in the butter, cover the bowl with plastic wrap and refrigerate the batter for 30 minutes.
- While the waffle batter rests, make the red chile sauce: Put the garlic on a cutting board, sprinkle with kosher salt, and use the flat side of your knife blade to smear the garlic and salt to a coarse paste. Heat the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the tomatoes and their juices, the ancho and pasilla chile powders and some salt and pepper and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly reduced, about 15 minutes. Use a potato masher to mash the tomatos and cook slightly thickened, about 10 minutes longer. Mash again to make a chunky sauce. Stir in the chipotle puree, honey, vinegar and salt and pepper to taste, cook another 1 to 2 minutes then remove from the heat.
- Make the crema: Combine the cilantro, garlic, cotija and pine nuts in a small food processor and puree the mixture until it is smooth. Whisk together the crema and goat cheese in a medium bowl until smooth. Stir in the cilantro mixture and lime zest and set aside. Season with salt and pepper.
- Make the waffles: Heat the waffle iron according to manufacturer's instructions. Spray with nonstick pan spray, then ladle about 1/4 cup of the batter into each grid, close, and cook until golden brown on both sides and steam stops coming out from the iron, about 4 minutes. Transfer the waffles to a baking sheet.
- Make the eggs: Preheat the broiler to high. Crack 4 eggs into each of 2 small bowls. Heat 2 medium nonstick skillets over medium-high heat (or use 1 skillet and cook the eggs in 2 batches). Add 2 tablespoons butter to each skillet; once the bubbles mostly subside, slip 4 eggs into each skillet and season the tops with salt and pepper. When the whites start to set, after 1 to 2 minutes, cover the skillet and cook until the whites are set and the yolks are still runny, about 2 minutes longer.
- While the eggs cook, assemble the waffles: Combine the Cheddar and Moneterey Jack cheeses in a medium bowl, then top each waffle with about 1/2 cup of cheese and broil until the cheese is bubbly, 2 to 3 minutes. Top each waffle with a fried egg, a generous amount of chile sauce and a dollop of crema. Garnish with scallions and cilantro leaves and serve immediately.
SMOKY TOMATO CARBONARA
Carbonara, a Roman specialty, transforms a few basic ingredients into a rich pasta dish. It's traditionally made with Parmigiano-Reggiano, eggs, guanciale (cured pork) and black pepper, but this version uses bacon, since it's widely available and lends a nice smoky note. The creamy sauce is created when raw eggs are tossed with the hot pasta (away from direct heat to avoid curdled eggs). This can be tricky, but the method used here is foolproof: Whisk some hot pasta water into the beaten eggs, then drizzle the tempered egg mixture into the pasta while stirring vigorously for a glossy smooth sauce. Tomatoes are not traditional in carbonara, but they lend a bright tang to the dish.
Provided by Kay Chun
Categories dinner, easy, weeknight, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Bring a pot of salted water to a boil. Add pasta and cook according to package directions until al dente.
- Meanwhile, in a medium bowl, combine eggs and egg yolks, cheese, 1 teaspoon salt and 1/2 teaspoon pepper, and whisk well.
- Heat a large skillet over medium. Add bacon and cook, stirring occasionally, until starting to crisp, about 5 minutes. Pour off all but 3 tablespoons bacon grease (reserve any extra for another use). Add tomato paste and cook, stirring, until sizzling and starting to brown, about 1 minute. Add cherry tomatoes and cook, scraping up any browned bits, until softened and juices start to release, about 2 minutes. Remove skillet from heat.
- Drain pasta, reserving 1 cup pasta water. Return pasta to pot (off the heat) and add the bacon-tomato mixture. (If necessary, use 2 tablespoons of pasta water to stir up any browned bits on the bottom of the skillet.)
- While whisking constantly, slowly drizzle 1/2 cup of the hot pasta water into the beaten egg mixture until well blended. Slowly drizzle the tempered egg mixture into the pasta, tossing the pasta constantly and vigorously, until well incorporated and saucy. Season with salt and pepper. Drizzle in more pasta water if a thinner consistency is desired.
- Serve in bowls with more cheese and black pepper.
More about "smoky tomato greek yogurt crema food"
CHIPOTLE CREMA - HEALTHY & EASY! | BY MUY DELISH
Web Feb 22, 2021 In a blender or food processor, add all ingredients (2 chipotle peppers, 1 cup nonfat plain Greek yogurt (or Mexican crema), …
From muydelish.com
5/5 (11)Total Time 7 minsCategory CondimentCalories 20 per serving
From muydelish.com
5/5 (11)Total Time 7 minsCategory CondimentCalories 20 per serving
- In a blender or food processor, add all ingredients (2 chipotle peppers, 1 cup nonfat plain Greek yogurt (or Mexican crema), 3 teaspoons lime juice and ¾ teaspoon kosher salt).
ALL HAIL THE KING. [GRILLED FISH TACOS W. AVOCADO RELISH, …
Web Aug 6, 2014 Smoky tomato-Greek yogurt crema recipe: 3 Roma tomatoes, halved Canola oil Salt and freshly ground pepper 2 tbsp. red …
From sweetcarolinescooking.com
Servings 6-8Total Time 45 minsEstimated Reading Time 3 mins
From sweetcarolinescooking.com
Servings 6-8Total Time 45 minsEstimated Reading Time 3 mins
MEXICAN CREMA: WHAT IT IS AND HOW TO USE IT - CHILI PEPPER …
Web Jun 29, 2021 Rick Bayless has a recipe for crema using 1 cup whipping cream and 2 teaspoons buttermilk. Warm the whipping cream until lukewarm (don't hit 100 degrees), then stir in buttermilk. cover loosely …
From chilipeppermadness.com
From chilipeppermadness.com
EASY AND FAST TO MAKE MEXICAN CREMA AT HOME | COOK …
Web Directions . In a large bowl, add the yogurt and sprinkle with salt. Gradually blend in the cream 1⁄4 cup at a time until fully absorbed by the yogurt.
From cookforyourlife.org
From cookforyourlife.org
GRILLED FISH TACOS WITH AVOCADO RELISH, SMOKY TOMATO-GREEK …
Web Smoky Tomato-Greek Yogurt Crema: 3 plum tomatoes, halved Canola oil Kosher salt and freshly ground black pepper 2 tablespoons red wine vinegar 2 teaspoons chipotles in …
From foodnetwork.com
Author Bobby FlaySteps 11Difficulty Intermediate
From foodnetwork.com
Author Bobby FlaySteps 11Difficulty Intermediate
- For the relish: Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse.
- Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much.
- For the crema: Heat a grill to high. Toss the tomato halves with some canola oil and season with salt and pepper. Grill until the tomatoes are charred and softened, turning once or twice, about 5 minutes total.
- Combine the grilled tomatoes, vinegar and chipotles in a food processor and pulse a few times to combine. Add the garlic, onions, cilantro, oregano and some salt and pepper and pulse until slightly smooth.
GRILLED FISH TACOS WITH AVOCADO RELISH, SMOKY TOMATO-GREEK …
Web Dec 28, 2012 For the crema: Heat a grill to high. Toss the tomato halves with some canola oil and season with salt and pepper. Grill until the tomatoes are charred and …
From recipenet.org
From recipenet.org
GRILLED FISH TACOS WITH AVOCADO RELISH, SMOKY TOMATO-GREEK …
Web Get Grilled Fish Tacos with Avocado Relish, Smoky Tomato-Greek Yogurt Crema and Red Cabbage-Citrus Slaw Recipe from Food Network
From benedetta.is-a-chef.com
From benedetta.is-a-chef.com
SMOKY TOMATO-GREEK YOGURT CREMA – RECIPES NETWORK
Web Jul 26, 2019 Heat a grill to high. Toss the tomato halves with some canola oil and season with salt and pepper. Grill until the tomatoes are charred and softened, turning once or …
From recipenet.org
From recipenet.org
MANTI WITH TOMATO BUTTER AND YOGURT RECIPE - SCOTT CONANT
Web Sep 1, 2015 In a small bowl, combine the yogurt and garlic and season with salt. Mix well and refrigerate. Make the tomato-butter sauce In a small saucepan, melt the butter over …
From foodandwine.com
From foodandwine.com
TOMATOES WITH CREAMY FETA RECIPE | BON APPéTIT
Web Jul 6, 2022 Add ½ cup plain whole-milk Greek yogurt and mix until combined, then mix in zest of 1 lemon, 1 Tbsp. fresh lemon juice, 1 Tbsp. olive oil, and 1 Tbsp. chopped mint.
From bonappetit.com
From bonappetit.com
ASPARAGUS AND HALLOUMI PASTA WITH SMOKY TOMATO PESTO
Web Aug 24, 2016 To make the smoky tomato pesto, add the small clove of garlic to a mini food processor with the fresh herbs and pine nuts. Blitz until finely chopped. Add the sun …
From easycheesyvegetarian.com
From easycheesyvegetarian.com
GRILLED FISH TACOS WITH AVOCADO RELISH, SMOKY TOMATO-GREEK …
Web For the crema: Heat a grill to high. Toss the tomato halves with some canola oil and season with salt and pepper. Grill until the tomatoes are charred and softened, turning once or …
From plain.recipes
From plain.recipes
CHIPOTLE CREMA – A COUPLE COOKS
Web Mar 28, 2022 1 cup sour cream or Mexican crema (or ¾ cup Greek yogurt plus ¼ cup mayonnaise) 1 tablespoon lime juice ⅛ teaspoon grated garlic (about 1/4 clove) ¼ …
From acouplecooks.com
From acouplecooks.com
LOADED SWEET POTATO NACHOS WITH GREEK YOGURT CHIPOTLE CREMA
Web Jan 29, 2020 1/2 cup plain Greek yogurt (2% or full-fat works best)* juice of 1 lime* 2 tablespoons sauce from a can of chipotle in adobo peppers 1 teaspoon hot sauce 1/4 …
From spicesinmydna.com
From spicesinmydna.com
CREAMY CHIPOTLE SAUCE – LAYLITA’S RECIPES
Web Feb 19, 2019 Taste and adjust the spice level based on your preference. Use immediately or refrigerate until ready to use. The sauce will be very liquid right after making it, this is …
From laylita.com
From laylita.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love