Tag: recipe

An Award-Winning Smoked Goose

I’m heading down to Los Angeles tomorrow for the Taste Awards, and in addition to the medals we won for “Best Food Program: Web” and
“Best Home Chef in a Series,” we also were gifted a smoked goose by one of the
show’s sponsors, Schiltz Foods.

While the picture may look food styled and
photoshop’d, I can assure you it was not. These delicious geese really are as gorgeous as
you see here, and I thought I’d repost the video below as a little thanks to
the fine folks at Schiltz for this year’s bird.

The Taste Awards may not yet have risen to match the
prestige of the James Beard Awards, but the last time I checked, those guys
weren’t getting any free poultry, so there. To read the original post, and get the ingredients, just follow this link. Enjoy!

Pot Sticker Dipping Sauce

by Pam on December 18, 2012

I had some frozen pot stickers in my freezer to use up so I paired them with some Chinese soup and Soy Sesame Edamame^[1] for dinner. I didn’t have any dipping sauce in my refrigerator so I decided to make up a batch. This took less than 5 minutes to make and tasted fantastic… I will never buy store bought sauce again! My whole family thought it was delicious.

Combine the soy sauce, rice vinegar, water, brown sugar, green onion, minced garlic, ginger, sesame oil, and sriracha sauce together in a small bowl; whisk until well combined. Cover and set aside for at least 30 minutes for the flavors to mingle. Serve as a dipping sauce for pot stickers, egg rolls, or wontons. Enjoy.

Print^[2]

Save^[3]

Pot Sticker Dipping Sauce

Yield: 8

Prep Time: 5 min.

Cook Time: 30 min. for flavors to mingle

Total Time: 35 min.

Ingredients:

1/4 cup of soy sauce
2 tbsp rice vinegar
1/4 cup of water
2 tsp sugar
1 tbsp green onions, diced
1 clove of garlic, minced
1/4 tsp fresh ginger, minced
2 tsp sesame oil
1/4 tsp sriracha, optional

Directions:

Combine the soy sauce, rice vinegar, water, brown sugar, green onion, minced garlic, ginger, sesame oil, and sriracha sauce together in a small bowl; whisk until well combined. Cover and set aside for at least 30 minutes for the flavors to mingle. Serve as a dipping sauce for pot stickers, egg rolls, or wontons. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Soy Sesame Edamame (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Raw Spiralized Zucchini Noodles with Tomatoes and Pesto

I combined all of my favorite end-of-summer garden vegetables and created this simple, raw, vegetarian spiralized zucchini and pesto dish.

As much as I look forward to the Fall, I’m not quite ready for summer to be over. Having fresh herbs at my fingertips is what I’ll miss the most, so I’m taking all my basil and making skinny pesto^[1] with it to freeze and use throughout the year.

I’m also going to miss eating zucchini 4 days a week, especially in a zoodle form… although I’m not putting my spiralizer away just yet!! I have lots of fun Fall recipes planned for it, so if you don’t have one, you probably should run out and get one!! (btw, love my Paderno Spiral Vegetable Slicer^[2] – the easiest way to make
zucchini noodles, sweet potato spirals, carrot ribbons and more!)

And let’s not forget to mention summer tomatoes, this is the best time to eat them!! One thing I should note if you’re making this for one, I would make the whole batch of pesto, but only spiralize 1 small zucchini and add 1/4 of the pesto. This needs to be eaten right away, if it sits too long it will get watery.

Raw Zucchini Noodles with Tomatoes and Pesto
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 1/4 cups • Old Pts: 3 pts • Points+: 4 pts
Calories: 148 • Fat: 12 g • Carb: 9 g • Fiber: 3 g • Protein: 4 g • Sugar: 3 g
Sodium: 102 mg (without salt) • Cholesterol: 4 mg

Ingredients:

For the Pesto:

1 cup packed fresh basil
1 clove garlic
1/4 cup fresh grated parmesan cheese
kosher salt & pepper to taste
3 tbsp extra virgin olive oil

For the zoodles:

21 oz (3 medium or 4 small) zucchinis
1 cup heirloom grape or cherry tomatoes, halved
kosher salt and black pepper to taste

Directions:

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth. Slowly add the olive oil while pulsing. Set aside.

Spiralize the zucchini, cut it into smaller strands if they are too long and place them in a work bowl. Toss with the pesto and tomatoes and season with salt and pepper as needed.

References

^{^} skinny pesto (www.gordon-ramsay-recipe.com)
^{^} Paderno Spiral Vegetable Slicer (www.amazon.com)