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Prosciutto & Fresh Mozzarella Flatbread (Air date: 2-20-19)

Servings: 10

FOR THE DOUGH:

  • 1 pkg active yeast
  • ½ tsp sugar
  • 1 ¾ C AP flour
  • 1 tsp kosher salt
  • ¾ C warm water
  • 1 tsp evoo

In a standing mixer bowl, combine yeast, sugar, flour, salt. While mixer is running, add warm water slowly until a ball forms. If sticky, add more flour until it doesn’t stick and a ball forms. If too dry, add more water. Knead ball until firm.

Coat large bowl with oil and set dough ball inside. Cover with plastic wrap and allow to rise at room temperature for about 1 hour. Dough should double in size.

Turn dough out on floured surface and knead lightly into smooth ball. Cut ball into 4 equal pieces.

If you don't have time to make the dough you can always get pre-made pizza dough from your local pizzeria or use pre-cooked pizza crust from the grocery store.

FOR THE FLATBREAD:

  • dough recipe (above)
  • 20 oz fresh mozzarella cheese, sliced or shredded
  • 2-3oz prosciutto sliced thin
  • a few basil leaves
  • fresh cracked black pepper
  • 4 oz fresh arugula leaves
  • 1 lemon
  • olive oil

Preheat oven to 475 degrees.

Roll balls of dough into thin circles. Place on pre-heated pizza stone or cast iron pan.

Top with sliced cheese, sliced prosciutto, picked basil leaves, drizzle of olive oil. Bake in oven for about 5-6 minutes, or until edges of dough are dark brown.

Take out and allow to rest for about 2 minutes. Slice into wedges, top with arugula tossed in lemon juice, salt and pepper, and serve immediately.

Chinese Cabbage Salad with Chicken made with Veggie spiralizer (Air date: 2-19-19)


INGREDIENTS:

  • 1 English cucumber
  • 1 carrot ( blanched)
  • 1/2 cup Jicama (julienne)
  • 1/2 cup Celery (bias cut)
  • 4 cups Shredded cabbage
  • 2 cups cooked chicken
  • Sesame seeds
  • Wonton strips
Sesame vinaigrette
  • 2 oz sesame oil
  • 4 oz canola oil
  • 3 oz rice wine vinegar
  • 6 oz sweet chili sauce (Mae ploy)
  • 1 Tablespoon kosher salt
  • 1/2 Tablespoon black pepper
INSTRUCTIONS:
  • Spiral cut the cucumber and carrots, mix all salad ingredients in a bowl. Toss with dressing to desired taste.
  • Place everything in a blender and blend for 1 minute.
  • Garnish with sesame seeds and wonton strips.

Spicy garlic wings (Air date: 2-15-19)


INGREDIENTS:

  • 2lbs chicken wings drums and flats
  • 1 Tablespoon kosher salt
  • 1 Tablespoon granulated garlic
  • 1 T black pepper
  • 2 oz canola oil
Buffalo sauce
  • 1/2 lbs butter
  • 1/2 cup peeled garlic cloves
  • 23oz bottle of Frank’s red hot sauce
  • 1 Tablespoon crushed red pepper flakes
  • 1 Tablespoon kosher salt

INSTRUCTIONS:

Preheat air fryer to 360 degrees F
Mix wings with oil, salt, garlic and pepper in a bowl.
Once fryer is heated, add wings to the fryer basket cook for 30 minutes turning every 10 minutes
Check wings with thermometer, ensure internal temp to 165 degrees
Toss in a bowl with warm buffalo sauce

Pozole (Air date: 2-7-19)



INGREDIENTS

  • 1.5 lbs pork butt cut into small dice
  • 3 Tablespoon granulated garlic
  • 1 Teaspoon white pepper
  • 1 Teaspoon black pepper
  • 2 Tablespoon ground coriander
  • 2 Tablespoon kosher salt
  • 2 Tablespoon chili powder (preferably guajillo or New Mexico)
  • 1 Tablespoon hot paprika
  • 1 teaspoon cayenne pepper
  • 1 large yellow onion (small dice)
  • 1 # tomatillos peeled, (medium dice)
  • 2- 29oz cans of hominy, strained
  • 6 cups pork or chicken stock
  • 1/2 cup lime juice
For garnish:
  • 1 small Yellow onion (small dice)
  • 1 cup Shredded cabbage
  • 1 radish, sliced

INSTRUCTIONS:

Mix all spices with the diced pork butt. Put everything into the instapot and cook for 60 minutes. Garnish with raw yellow onion, cabbage and slice radish.

Steak Tacos & Chipotle Hot Wings (Air date: 1-31-19)



Servings: Enough for a Super Bowl Party

Steak Tacos

2 lbs Skirt Steak

Chile Rub Marinade, recipe as follows:
  • 1 TBSP Sweet Paprika
  • 2 tsp Ancho Chile Powder
  • 2 tsp Chipotle Chile Powder
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tsp Cumin
  • 2 tsp Coriander
  • 2 tsp Brown Sugar

Distribute rub onto steak evenly and let marinate covered in the refrigerator for 24 hours.

Grill the steak to your desired doneness. While steaks are on the grill, make Pico de Gallo and Guacamole.

For Pico de Gallo, stir together:
  • 5 Roma Tomatoes, diced
  • 1/2 a Yellow Onion, diced
  • 1 Jalapeno, diced
  • 1/2 bunch Cilantro, chopped
  • Juice of 1 lime
  • Salt to taste

For Guacamole, smash together:
  • 4 Avocados
  • 1/4 cup of Pico de Gallo
  • 1/2 bunch Cilantro
  • Salt to taste

Serve your tacos with:
  • Corn Tortillas
  • Fresh limes
  • Sour Cream
  • Hot Sauce
Chipotle Hot Wings
  • 16 oz Hot Sauce (maybe Franks)
  • 11 oz Brown Sugar
  • 1 oz Chipotle de Arbol, blended
  • 1 # Unsalted Butter
  • Dash of Cayenne, or as much to your liking
  • 1 cup Rice flour
  • 1 cup water
  • ¼ cup of Bleu Cheese crumble
  • Peanut oil set at 325 degrees
  • 30 wings
  • Celery leaves, optional
Melt butter in a sauce pot, once completely melted whisk in brown sugar, chipotle, hot sauce and cayenne. Once everything is incorporated transfer to a container and put aside.

Combine rice flour and water, look for crepe batter consistency, if more water or flour is needed act accordingly.

Toss wings in rice flour mixture and fry until wings reach 350 degrees F, once the wings are done toss them in the chipotle sauce and crumble the bleu cheese over them. Garnish with celery leaves with if you choose.

Crunchwrap Supreme (Air date: 1-30-19)


Servings: 4

  • 1 cup Sour cream
  • ½ cup Nacho Cheese
  • 2 cups Lettuce
  • 1 cup Shredded cheese
  • 1 cup Diced tomatoes
  • 1 lb. Ground Beef
  • 4 Tostada Shells
  • 8 Large Tortillas
  • 1 Packet taco seasoning

Cook ground beef on medium heat with taco seasoning, breaking up meat, until no longer pink.

Stack 4 large flour tortillas and put a tostada shell in the center. Trace around tostada edges with a knife, creating 4 small tortilla rounds. Set aside.

Take an uncut tortilla and start building crunchwrap, adding a scoop of ground beef, and drizzling nacho cheese over. Spread sour cream on tostada shell and place on top. Add lettuce, tomato, and shredded cheese on top of tostada. Put a small tortilla cutout on top and fold the edges of the large tortilla in, inverting each fold.

Over medium heat, cook Crunchwrap fold-side down and cook 3 minutes per side or until golden brown.

Grilled Red Chicken (Air date: 1-18-19)


Servings: 2 - 3 lbs boneless / skinless chicken thighs (1/2lb per person)

Step #1
Marinade: All the following into a blender
  • 1/2 cup yogurt
  • 1 small beet peeled, chopped coarse
  • 1/2 small onion chopped coarse
  • 1 tablespoon Madras spice
  • + Basic Fresh Curry items: adjust to taste
  • 1 tablespoon minced ginger
  • 1/2 tablespoon minced garlic
  • Juice of 1 fresh lemon
  • 1 medium jalapeno
  • 1 tsp coarse salt
Step #2
  • Coat chicken thoroughly, set in fridge at least 4 hours or overnight.
Step #3
  • Grill on high heat, finish with a squeeze of fresh lemon and coarse salt
Steamed Rice: into a rice cooker or follow stove top directions
  • 2-4 cups of Basmati rice, RInse in cool water, drain. Add equal parts water (adjust for group size)
  • 4- 6 bay leaves
  • 1 tablespoon coconut oil
  • 1/2 tsp coarse salt
When rice is finished cooking, gently fold in 1 cup of frozen or fresh green peas, let rest.
For more go to www.LittleCurryShop.com or find Chef Biju on Instagram

Kale, Brussels Sprouts, & Sweet Potato Salad

Servings: 6
Ingredients
  • 1 large sweet potato, small dice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bunch kale, about 4-5 cups - stems removed and julienned (I used the dark green Lacinato Kale)
  • 16 ounces brussels sprouts, thinly sliced
  • 1/2 cup sliced almonds
  • 1/4 cup currants
  • 1/2 cup quinoa, cooked
Lemon Dressing
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons dijon mustard
  • 1 tablespoon minced shallot
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
Instructions

Preheat oven to 400 degrees. Toss diced sweet potatoes on a sheet pan with the olive oil, salt and pepper, and roast in the oven for about 20-25 minutes or until golden brown.

Cook quinoa according to package. Set aside. (I cook 1 cup of dried quinoa, and use the leftovers for other recipes throughout the week)

Prep the kale and brussels sprouts. To julienne kale simply remove stem, stack a few kale leaves on top of each other, roll it up like a tight burrito, and thinly slice to create long strands. (You can also easily buy bags of pre chopped, or shredded kale in most grocery stores.) To slice brussels sprouts hold the root end and thinly slice.

Toast sliced almonds in a dry pan or toaster oven until slightly golden. About 3-5 minutes. Be careful not to let them burn!

In a large salad bowl add the kale, brussels sprouts, sweet potato, almonds, currants, and quinoa. Toss lightly with the lemon dressing. You may not need all of the dressing, but you can store the rest in the fridge for up to 1 week.

Lemon Dressing

In a bowl whisk together the lemon juice, lemon zest, mustard, shallot, and salt. Slowly whisk in the olive oil until well combined.

Recipe Notes

*Part of the reason we chose these ingredients is because Jen loves to make large batches of recipes and use it to eat throughout the week. I'm the same way! So this salad simply gets better as it sits. Feel free to make this ahead of time. It won't get soggy!

Cauliflower Mac & Cheese

Servings: 3

Ingredients
  • 2 cups uncooked macaroni, can also use gluten-free pasta
  • 5 cups chicken stock, or vegetable stock
  • 1 12 ounce bag cauliflower florets, or 1 head cauliflower cut into florets
  • 1 cup shredded cheese, I use a mixture of fontina, gruyere, and parmesan
  • 3/4 teaspoon salt
Garnish with chopped chives and extra shredded parmesan cheese

Instructions

Bring a pot of water to a boil. Add the macaroni and cook according to package, about 7-8 minutes. Drain noodles and set aside.

In the same pot bring the chicken stock to a boil. Add the cauliflower and cook until fork tender, about 5-7 minutes. Once cooked, reserve 1 cup of the chicken stock and set aside. Drain the rest of the cauliflower.

Place the cooked cauliflower in a blender and add the reserved 1 cup of stock. Blend until very smooth. Pour the sauce back into the pot and warm over low heat. Add the cheese and stir continuously until cheese has melted and sauce is smooth. Add 3/4 teaspoon salt or more to taste. Add the cooked noodles to the cheese sauce and stir until well coated.

Remove from heat and serve immediately. Garnish with chopped chives and extra shredded parmesan cheese if desired.

Recipe Notes

* I like the combination of the three cheeses in this dish. The fontina is mild and melts beautifully. The gruyere is a little sharp and compliments the mildness of the fontina. And the parmesan gives it a nice salty bite. Together they make the perfect trio for this restaurant style, "healthy-ish" mac and cheese.

Digestion Booster Shot

  • ½ an ounce of lemon juice
  • ½ an ounce of organic apple cider vinegar
  • A pinch of organic ground ginger

Kale and Romaine Chop



Ingredients
  • 1 cup chopped romaine lettuce
  • 1 cup chopped fresh kale
  • 1 beet, cooked and chopped
  • 1 cup chopped broccoli
  • 1/3 cup shredded carrot
  • 1 cup shaved Brussels sprouts
  • 1 tablespoon sunflower seeds
  • 1/2 avocado, pitted, peeled, and diced, or 1 ounce shredded cheese (any type) (optional)
  • 1/2 cucumber, chopped
  • Bottled salad dressing, low-calorie/low sugar

In a medium bowl, combine the romaine, kale, cucumber, beet, broccoli, carrot, Brussels sprouts, sunflower seeds, and avocado or cheese (if using) and mix well. Transfer to a plate and serve with the salad dressing on the side. Dip your fork into the dressing, then spear your salad for each bite.

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