Channel Island Harbor Farmers Market in Oxnard, CA

On a beautiful Sunday morning, Brandon, Lyz (Brandon’s mom) and I decided to go to the Channel Island Harbor farmers’ market to see what we could find.  The freshness of fall produce entangles through the various booths and stands of fresh vegetables just picked from the earth. There are different types of fall root vegetables, lots of delicate lettuce, string beans, pears, and the last of the end-of-california-summer delicious plums, peaches and nectarines. Fall gourds and pumpkins start to show themselves in preparation for the holidays, just around the corner. As the last bits of summer start to vanish from the gardens, the air turns crisp and something warm and hearty to eat, after a long hot summer, sounds divine. Fishing boats line the harbor bringing in some of the freshest prawns and other local surf.

The stalls are lined with people looking for the best products; something special to take home for the week on a gorgeous Sunday afternoon.  I’ve been to this market a couple of times and it always has something that brings me back.

Address

Farmers Market – Channel Islands Harbor
(Every Sunday 10:00 A.M. – 2:00 P.M)
3600 S. Harbor Boulevard – adjacent to Marine Emporium Landing Shopping Center
Channel Islands Harbor, Oxnard
For further information call (805) 985-4852

cheers

-Unrivaledkitch

My Birthday Celebration at Matsuhisa, Beverly Hills

Matsuhisa

As Brandon and I made our way down to Beverly Hills from Ventura, my birthday dinner seemed to be well anticipated.  We’d eaten together years ago in Malibu at Nobu, and to say the least, that was an unforgettable meal and dinner, but Matsuhisa was even more than I remembered Nobu to be. Both restaurants having differing charm and mastery, Matsuhisa makes my Japanese heritage sing out very loud.  The dishes and plates remind me of my Bachan’s kitchen. The old, darker, shady lit tables are situated about two inches away from one another. If you don’t like small confines, this probably isn’t the place for you, but if you want real Japanese precision and flavors with Peruvian interest, you’re in the right place.

Matsuhisa is situated on a darker length of La Cienega and Wilshire with a small sign and nothing too flashy. It’s in the presence of Fogo de Chão and other well-to-do eateries of the Beverly Hills nature. As you valet, you can’t help but notice the plethora of high-end driving utensils indicative of the restaurant’s prestigious location. But as you walk in, the prestige dissipates to a comfortable hum of all of the following type of people: from the hipster, famous, family, business and even those seemingly “fresh off the boat,” joining themselves for some of the freshest fish and flavorful tried and true dishes that Nobu has to offer. Matsuhisa is Nobu Matsuhisa’s first U.S. restaurant and still stands in all its glory from the late 80’s. If you’re picturing a lot of modern anything, then you’ll be mistaken. It’s quaint, meant for business and that business is devising, developing and delivering this man and his amazing accomplices who put together this brilliant food on a daily basis.

At our 8 p.m. reservation we were seated quickly and efficiently at a most miniscule table, which is situated about two inches from the other two two-top tables that adjoin us. Seeing as the restaurant was completely full, there wasn’t much room for negotiation. A very hospitable and knowledgeable waiter greeted us as we perused the menu looking for favorites and new ideas to try. We decided to order a single omakase to split between the two of us, as well as a multitude of single dishes off the menu to accommodate a variety of options listed.

Omakase is the Japanese phrase for “I’ll leave it to you.” This allows the chefs to pick their freshest or most favorable dishes of the season for each tasting. I love the idea of omakase because it takes the choice out and excites the palate with an interesting surprise, course after course.  At Matsuhisa, we knew that some signature dishes would be provided to us, which we openly welcomed. Our omakase consisted of:

Mixed Vegetable Hand Roll with Miso Dressing

                This interesting dish was not your traditional hand roll because of the distinct absence of rice. The fresh avocado, sprouts, cucumber and carrots dipped in a light miso dressing and rolled in the freshest, crisp and most flavorful piece of nori made for a memorable and delicious first course.

Toro Tartar with Caviar

                I know that bluefin tuna is overfished, but it’s so delicious. The lusciousness of this tuna is fantastic and rivals the flavors of other conventional fish in the sea. This was a small dish packed with flavor from the pungent wasabi and soy that just cut through the fatty richness of the toro. I love the plating of this dish; it was so ice cold and refreshing because of its placement in shaved ice.

Yellowtail Sashimi with Jalapeno Ponzu

              This is a classic Nobu dish. The delicate fish was in a light ponzu with dynamically bright yuzu flavor. Extremely enjoyable.

Sashimi Salad

                Baby spinach piled up with a spicy jalapeno dressing and fresh pieces of seared tuna, salmon belly and scallops. The scallops were melt-in-your-mouth fresh and everything on the plate was simple, yet delicious. The plate wasn’t overly exciting, but the fish was sliced perfectly and tasted amazing.

Tempura Soft Shell Crab with Cactus Salsa

                Genius. Nobu Now, the cookbook, has this recipe and I humbly appeal to you to go buy the book and make it, or simply go to Matsuhisa and eat it, because it’s that delicious. Brandon doesn’t normally like cactus and I don’t think a lot of people can get over the slime factor, but I’m used to it. I’ve been eating cactus my whole life, but definitely not like this. The Yuzu (Japanese citrus) is a key element in this amazingly simple, but delicious salsa and the soft shell crab is perfectly crispy with just the right crunch. The mild spice from the shisito pepper is a lovely addition to this fantastic dish.

Miso Black Cod

                You really can’t get any more traditional Nobu than Miso Black Cod and you don’t need to because it’s just good. I love black cod; it’s flaky, meaty and succulent and this dish was no exception. Just a piece of fish on a plate with a couple small dots of miso sauce, then gone in a flash.

Miso Soup

                You can’t say anything bad about it, but it wasn’t an over-the-top elaboration, just good soup before the sushi and I don’t think there’s anything wrong with that.

Sushi

                Nigiri style sushi presented with Toro, halibut, squid, king crab and fresh water eel.  After all the food I’d already eaten, I was very happy to have some sushi rice at the closing of the meal. This sushi was all very fresh. The only one we decided we didn’t really enjoy was the squid because it’s such a strange texture and trying to chew its strangeness is always a weird ride for me.

So since we shared these dishes, we also ordered other things off the menu, which included:

Sweet Potato Tempura

                I love sweet potato. And there is something about Nobu tempura sauce that’s just so wonderful. Its ginger salty sweetness is just perfectly complimentary to the lightly fried and wonderfully crisp sweet potatoes.

Golden Eye Snapper with Dry Miso

                If you look up a picture of golden eye snapper it looks like a gold fish on steroids; however, it definitely doesn’t taste like what I imagine that would taste like, but then again, most delicious fish are hideous anyway. I’d have to say this was my favorite dish of the evening. The snapper was so delicate and fresh that you could hardly even notice it was fish in the first place. These are the kind of dishes people need to eat when first introduced to sashimi; I’m sure they’d change a million minds.  Dry miso adds a flavorful crunch of salty texture to the very delicate fish flesh and the addition of oil and lemon creates an impeccable combination of flavors.

Albacore Sashimi

                Simple, clean, delicious albacore with smoky dark soy sauce, garlic and fresh chives—such a beautiful plate with crisp refreshing flavors.

Mussels with Spicy Garlic Sauce

                I really enjoyed these mussels. The addition of small asparagus spears gave nice contrasting texture to the mussels. The sauce was light and complimented the dish well.

Chilean Sea Bass with Vegetable Umami Sauce

                Brandon and I love Chilean Sea Bass. This was a very well-prepared piece of fish; just cooked on one side for optimal opaque tender flesh. The umami vegetable sauce was described as about 20 different minced vegetables that gave the fish a very different flavor and a little bit of texture. The red onion accompaniment was very Peruvian in flavor and well designed to accent the tender pieces of fish.

King Crab Tempura with Sweet Chile Vinegar Sauce

                King Crab is just one of my favorite things to eat, especially if it’s already shelled and ready to eat. I’ve had this king crab at Nobu Malibu and it was just as delectable as I remember it to be.  The sauce is wonderful and the heat from the thinly sliced chiles makes each bite increasingly spicy.

Lastly, dessert: banana bread pudding with custard ice cream.  I don’t really like banana, but after all that other food I took a couple of bites of ice cream and handed it over to Brandon. The bread pudding was deliciously crafted, moist and full of banana.

Overall, I had one of the best meals of my life. I loved the simple well-to-do flavors and clean execution that Matsuhisa’s been dishing out over the last couple of decades. Nobu and all the people at his fine establishments are doing something very right and I’m grateful and astounded by the amazing gifts these chefs and everyone else are able to produce and have others enjoy.

I really couldn’t have imagined a more perfect meal for my 27th birthday celebration. I also couldn’t thank my amazing boyfriend enough for making me feel so special on that day and every day. He knows me oh so well, as seen with this incredible choice of restaurant. Great choice Bistecca! Seriously though, it couldn’t have been any better. I want to thank all my friends and family for their amazing heartwarming messages and love for me on my birthday. I love you all so much and life wouldn’t be the same without you all.

 

Thank you everyone for sharing in this very special evening with me.

 

Cheers

-Unrivaledkitch

 

 

 

Shrimp and Vegetable Chirashi

The type of chirashi that I’m used to is much different than the traditional Japanese-style dish that I had when I was in Japan, and the ones that I drool over in Japanese cookbooks, with lots of lovely expensive thin slices of fresh raw fish and other seafood over a bed of sushi rice. Growing up, we waited till Obon (a Japanese festival that takes place at the Buddhist temple behind my dad’s family house) in July to have different styles of simple Japanese American food. Amongst the teriyaki chicken and sato-shoyu grilled beef, we ate chirashi, which was a mix of marinated Japanese vegetables in sushi rice topped with a little ginger. Nothing too special or fancy, but with the other food we ate, it always tasted good.

This is my shrimp version of chirashi. I used a very simple package of Sushi Taro brand chirashi mix, which makes this a very simple process without having to pickle your own vegetables (including carrots, lotus, bamboo shoots, and shiitake mushrooms). In my chirashi I use leftover Japanese short grain rice to make an easy and delicious meal and add extra vegetables for additional nourishment. Even my niece Maleeya loves it.

Shrimp and Vegetable Chirashi
2 cups cooked short grain Japanese rice
1 package chirashi mix, set aside nori for topping
¼ cup kamaboko (Japanese fish cak–I like Yamasa brand), sliced into small strips
1 egg scrambled, plus 1 teaspoon water
2 tablespoons extra virgin olive oil
1 teaspoon sesame oil
2 tablespoons soy sauce
½ lb peeled and deveined shrimp without tail
¼ cup frozen peas
¼ white onion, minced
¼ cup bamboo shoots, cut into small strips
½ portobello mushroom, cut into small dice
1 teaspoon pickled red ginger
Salt
Pepper
Non-stick spray

In a small sauce pan, heat over medium-high heat and spray the pan with non-stick spray. Scramble the cracked egg with a teaspoon of water and add a pinch of salt and pepper.
Fry the egg mixture in the pan, swirling the egg around till it becomes firm. Place a lid on the pot and turn the heat off, letting the egg sit for about 2-3 minutes. Slide a rubber spatula around the edges to loosen the egg and slide it out of the pan. Set aside. If the egg becomes broken, that’s fine, because it’s going to be sliced into small pieces once cooled.

In a small bowl, place shrimp, a pinch of salt and pepper, sesame oil, and soy sauce, then let the shrimp marinate for 5-10 minutes.

In a large sauté pan, place extra virgin olive oil at the bottom and heat over medium-high heat. Add the onion, portobello mushrooms and bamboo shoots, then sauté till the onions and mushrooms are cooked down (about 7 minutes). Add peas to the pot and cook another 3-4 minutes. Now add the marinated shrimp and cook for an additional 5-7 minutes or a little longer, depending on the size of your shrimp.

Take about 6 shrimps out of the mixture and set aside. In a large bowl, add the vegetable and shrimp mixture to the rice, then stir till incorporated together. Add the chirashi envelope and incorporate well. Place the sushi rice in a serving container and let cool. Slice 6 shrimp in half along the center of the shrimp and place them on top of the sushi rice. Take the sliced egg and sprinkle over the top, top with kamaboko slices, red ginger and nori and serve.

Cheers

-Unrivaledkitch

 

Arugula and Toasted Pita Salad with Tomato Red Wine Vinaigrette

Anyone eat Fatoush salad? It’s that delicious bit of crunchy pita that satisfies your craving for extra bread and fresh vegetables, sitting in an acidic-flavored dressing, with a bit of middle eastern influence. I love it. Working with what I have, I decided that this would be some of the flavors I’d like to achieve. But seeing as though I didn’t have the classic ingredients (cucumbers, tomatoes, red onions)–um someone needs to get to the grocery store!–I made something that could remind me of the salad. I’m always looking for new ways to eat vegetables, and this gave me some great inspiration. So here’s a bit of a fatoush-inspired, delicious, seemingly summer salad, seeing as it’s over 90 degrees where I live right now. Summer came very quickly in California this year.

Arugula and Toasted Pita Salad with Tomato Red Wine Vinaigrette

1 large pita, toasted crispy and crumbled
2 cups arugula
1 large romaine heart, chopped
6 green olives, sliced
1 large carrot, chopped oblique
5 pepperoncini, sliced (or fewer if you’re not a big fan)
¼ green pepper, minced
1 teaspoon of shredded pecorino cheese or Parmesan

Dressing
¼ cup red wine vinegar
3 tablespoons tomato juice
2 tablespoons extra virgin olive oil
1 small lemon wedge, juice squeezed
1 tablespoon honey
2 tablespoons chopped parsley
Salt and pepper
Small pinch garlic powder

Cut all ingredients and place in a large bowl.
Make dressing in a small bowl by combining all ingredients and mixing well. Dressing should be acidic with a slight sweet finish.
Combine salad with enough dressing to your liking and lastly, toss in pita crumbles.

Enjoy!

Cheers

-Unrivaledkitch

Maleeya’s First Birthday Celebration and Catering

My niece, Maleeya, just recently turned one on Easter, which was April 8th, so we decided that it would be a good idea to celebrate Easter with our family, including a small birthday celebration for her and then, the following Sunday, have her huge birthday celebration at the park. First birthdays, and birthdays in general, are a huge deal for the Fujitaki family, so we knew it was going to be a big production to get everything together; naturally, I was in charge of the food. As the number of guests grew and grew as we approached the party date, I knew that I was in for a good weekend full of catering and cooking, which felt nice because I haven’t done a large event in a while, but boy did my body feel it after cooking for 14 hours, not to mention the countless hours in preparation, shopping, organizing and sourcing. Needless to say, I slept a lot the next day and took a completely necessary yoga class to get my aching back and feet back to normal. 
I didn’t have time to make the cakes but these are pretty darn cute!
The final count for Sunday was about 65 people and I think there seemed to be even more people than that. I have no problem making a lot of food for a lot of people, but with space limitations, refrigeration limitations and my new time limitations (aka Yoga Teacher Training), I found myself planning a different sort of menu.  One person cooking for 65 people in a residential kitchen can be a tricky thing, but with a little patience, a lot of intuition, and a calm demeanor, anything can happen.  I want to thank my sister, my parents and our friend Valinda for helping me put the last minute touches on everything and hauling it over to the park. The whole party was such a success with everyone’s help and I’m so grateful to be a part of such an amazing family and extended family and friends. It’s such a beautiful feeling to see how much love is surrounding this amazing little girl and how it shapes and molds her lovely little soul. Happy Birthday Maleeya! Auntie loves you so much.
Menu

Roasted Chicken, Sundried Tomato, Mozzarella and Spinach Basil Pesto Sandwich on Rosemary Garlic Bread
Chinese Spiced Pork Tenderloin (Char Siu) Sandwich on Toasted French Roll with Spicy Asian Mayo, Cucumbers, Pea Shoots and Carrots
Roasted Salmon Lettuce Wraps with Cherry Tomatoes, Arugula, and Quinoa
Sliced Turkey Pinwheels with Hearts of Romaine and CheeseScallion, Black olive and Celery Potato Salad
Rainbow Pasta Salad with Roasted Peppers, Tomatoes, Red Onion and Colby Jack Tossed in Red Wine Vinaigrette
Orzo Salad with Stripped Beets, Broccoli, Cranberries and Fresh Spinach Tossed in Sherry Vinegar Dressing
Purple Cabbage Coleslaw with Honey, Peanuts, Carrots and Granny Smith Apples
Vegetable Platter And Fruit Platter










Cheers

-Unrivaledkitch

Sloppy Joes Transformation into Messy Moes with Red Cabbage, Peanut and Carrot Molasses Coleslaw

Yes, I said it: sloppy Joes! Okay, so it’s a guilty pleasure, but I see no guilt in eating it when I really want something to satisfy my childhood craving. The subtle spices of sloppy Joes can be something to master, although once you do, I’m telling you, you won’t think twice about making that ground beef in your fridge into one of these. This is almost like southwest style Bolognese on bread with cheese. I know it’s more probable that the spices for the once eaten sloppy Joes of your childhood would squander in comparison to the sophisticated spice rack you now have, but I’m saying, forsake it all and go with your gut. Eat until your heart’s content, just like the youngster you once were.

My brother-in-law enjoys sloppy Joes and as a kid, my parents would make them on occasion. They were those thick tomato and greasy beef types, where we were more excited to make a mess than actually eat the things. I know my sister wasn’t a big fan of them at all, but I changed her mind today. These sloppy Joes are slow simmered, with fresh tomatoes and tomato paste, herbs and spices, and the slight sweetness that no sloppy Joes can be without. Lots of fresh veggies are added to this mix in order to make a more flavorful and substantial meal. So win over the kiddies, and even the inner kid in yourself, by making these Messy Moes!

Messy Moes

 

½ red bell pepper, minced

½ white onion, minced

2 stalks celery, minced

3 green onions, chopped

1 tablespoon dry parsley

1 tablespoon garlic powder

1/2 tablespoon smoked paprika

1 ½ pounds of ground beef

8 roma tomatoes

6-ounce can of tomato paste

3 tablespoons of Worcestershire sauce

¼ cup of loose brown sugar

2 tablespoons of ketchup

Black pepper

Salt

1/2 cup of water

2 tablespoons of extra-virgin olive oil

 

In a blender, add water, tomatoes, brown sugar and a couple pinches of black pepper. Liquefy for about 3 minutes until everything is nicely incorporated and the tomatoes are completely smooth, creating the tomato puree.

 

In a large skillet over medium heat, add olive oil and heat until warm.

 

Add white onions, bell pepper, green onions, dry parsley, and celery.

Cook for about 5-7 minutes until softened slightly.

Add smoked paprika and garlic powder and incorporate with vegetables, cooking for a couple minutes more.

Add beef to skillet. Mix-in completely, breaking up the meat with a spoon or a whisk, into small pieces and mixing in the vegetables together well.

 

Cook for 8 -10 minutes until meat is completely browned.

 

Reduce heat to medium, add 6 ounces of tomato paste to the meat. Cook for about 5 minutes.

 

Now add tomato puree mixture to the skillet.

 

Check to see how much liquid is in the mixture, after you stir everything together. Depending on how big and how juicy your tomatoes are, you may need to add more water to your Messy Moes mixture.

 

Reduce heat to low and simmer uncovered for about 30-45 minutes, stirring occasionally to prevent sticking. About 20 minutes in, add Worcestershire sauce and ketchup to sauce.

Adjust salt content and sweetness to your desired preference.

The sauce should now be thickened and ready to serve with American cheese and a white potato bun or white bun of your preference.

If the mixture looks too thin, continue to cook the sauce until most of the liquid has evaporated.

NOTES

 

When creating Messy Moes the balance of spice, salt and sweetness is critical to their success. I like my Messy Moes with the addition of a small pinch of cayenne and a little extra salt, aside from the salt content in the Worcestershire and ketchup. If you’re looking to cut out some excess calories or salt content, take out both of those items and the sugar and you can have a very nice veggie meat spread for a sandwich. But then it’s not really a Messy Moe; it’s closer to a Bolognese sauce, which can be good with pasta.

 

This can be made with tofu, ground turkey or ground chicken. Decrease cooking time for leaner protein so they don’t dry out by about 10 minutes. Tofu will have excess liquid, so be sure to decrease the water to1/4 – 1/2 a cup. Messy Moes can be made ahead of time and cooled and stored in the fridge. The flavor will develop even more the next day.

 

Also, if you’re making these for children, you can puree the vegetables onions, celery and red peppers into the tomato mixture so they won’t be able to see them; a very handy trick.

 

If you don’t have the additional ingredients or the time to make the tomato puree, you can use canned tomato sauce (about 24 ounces) and 1 cup of water instead, but reduce the salt content and taste it because canned tomato sauce has added salt to it. The fresh tomatoes from the puree add natural sweetness and balance well with the meat, adding nutrition without preservatives, but I’m all for quality canned tomato sauce as well.

 

Also, I added this sweet vinegar coleslaw to contrast to the hearty thick sandwich.

 

Red Cabbage, Peanut and Carrot Molasses Coleslaw

 

½ small head of red cabbage, shredded

2 stalks of celery, minced

½ red pepper

¼ red onion, minced

3 carrots, shredded finely

1 ½ pinches of black pepper

Salt

2 tablespoons of molasses

½ lime, juiced

¼ cup red wine vinegar

¼ cup rice wine vinegar

8 ounces roasted peanuts

2 1/2 tablespoons brown sugar

1 tablespoon extra-virgin olive oil

 

In a small bowl add vinegars, lime juice, oil, black pepper, molasses, brown sugar and a pinch of salt to this mixture, then add the minced red onions and set aside.

In a large bowl, grate red cabbage using the larger holes of the box grater. Then, using the medium to small holes of the box grater, grate the carrots. Note: If you don’t have any different sides, just grate it all the same. You can also use a food processor with a grating attachment, in place of the box grater.

Add minced pepper and celery.

Add the dressing to the mixture of vegetables and mix together thoroughly. Add roasted peanuts. If necessary, season with a bit more salt to taste.

Let flavors meld together for at least 20 minutes; the longer it sits in the fridge the better.

 

I hope you enjoy some Messy Moes, the way you like it.

Cheers

Unrivaledkitch

Turmeric Turkey Gyro style wraps w/ cilantro lemon “tzatziki”, basmati rice, &smashed avocado

I’ve been wanting Persian/ Greek/ or middle eastern food. But getting my sister to go to the middle valley after she gets off of work is the last thing shes been feeling like doing and I haven’t felt like having lunch by myself lately so I just let it slide. Today while thinking about the things i could possibly do with a fridge full of food that I need to get rid of because I have already confirmed 30 people for my sisters baby shower on February 20th and am going to need lots of space. As you know if you’ve seen some of my older holiday entries. I love feeding a lot of people in a family style setting or even not in a family style setting. The idea of making lots of anything makes my blood race its one of those things I miss the most about the restaurant 30 tickets in and 20 different pastas on the fire 30 other dishes made waiting ready to follow, a perfectly executed line of tickets. That is crunch time and only to proceed to make 200 more dishes the rest of the night. That rush is one of the most brilliant things that someone who wants to be a chef must experience in their life. I loved spinning around the kitchen calling out orders, yelling, throwing things, all those fun things that aren’t normally acceptable in home kitchens. They are in a “professional” kitchens. We were just kids making food, living a dream that sometimes turned into a nightmare.

Anyway sorry I get a little nostalgia every once in a while and then I realize I love it, would love to cook in a another restaurant probably some day then i remember working for close to minimum wage, never seeing my family, not being recognized, always working holidays, never seeing my friends, not taking care of myself and i remember why I’m taking a break but there’s something so magical and freeing about home cooking. I don’t have to be confined to the dishes I would working in a restaurant, I love tired and true food as much as anyone does but the things that give me the most pleasure regarding food are finding the new things that can be incorporated into every day diets that share a common welfare with the people you share them with. Seeing a hot plate of food light up someones face is the best feeling, when you put out 150 dishes of the same things it starts to get monotonous. Four years of making the same Tortellacci de zucca I’ve had enough of that. I’ll teach you guys one day.

I always fight to learn more and more  so this recipe here kind pushes my boundaries a little.  Sounds weird tastes good.

Okay so i looked in the fridge and this is pretty much where i got going. I have always a lot of Mexican spices and herbs in my kitchen. I am in California and i am part Mexican so that makes sense to me. But as i mentioned earlier i wanted something kind of  eastern-esk but also i have to disguise the food a little because my brother in law is a bit picky

Tonight I made  Turmeric Turkey Gyro style flour tortilla wraps with cilantro, green onion, lemon “tzatziki”, basmati rice, and smashed avocado

Okay that’s a mouth full… and literally it is. Its kinda fusion I guess? Middle eastern Mexican burrito thing with turkey. But its so wonderful that i just wanted to write about it so i can remember what i made. So its pretty much ground turkey( i never buy ground turkey so this was perfect to use for it but chicken or beef or lamb i think would be nice too)  made with the spices you would see in gyro meat and Kubideh which is an Iranian ground meat dish that i love that has lots of turmeric to make it yellow and delicious, the turkey is also seasoned with garlic, and onions, cilantro, green onion, rosemary, dill, and Marjoram  which to me kinda has a tea-ish flavor. I love spices so much so i kinda just put the lot in and it came out pretty good.  Here’s what i remember of it all.

Turmeric Turkey Gyro style wraps with cilantro lemon “tzatziki”, basmati rice, &smashed avocado

Basmati Rice

Put two tablespoons of butter and two good pinches of salt in the bottom of a small pot.

Using whatever kind of measuring device you’d like put rice in at a ratio or 1 cup of rice to 1 and 1/2 cups of water.

But 1st was the rice out a couple of times to get the extra starches out and then toast the rice a little in the butter coat all the grains stirring a bit then add in the water

Bring it up to a nice boil

Pop a top on it cook rice on low for 20 minutes leave lid on for about 5 minutes then fork up

Turmeric Turkey Seasoned Meat

about 1 1/2 # of ground turkey just one of those packs you get at your market like jenni-o or whatever that is.
1/2 medium/large onion minced
2 cloves of garlic
1 small hand full of cilantro chopped fine
2 green onions chopped to the white
2-3 good pinches of salt
1/2 cup of matzo meal or you could use bread crumb (i used unsalted if you use salted adjust seasoning)
1 egg
one shake of dried Marjoram
two shakes of dill
one shake of dried rosemary
three shakes of black pepper
three/four shakes of Turmeric
2 tablespoons of olive oil

Preheat oven 375 about 20 minutes before you finish making the last sauce

place in bottom of pot oil and add onions, garlic, green onion, and cilantro sweat till onions are translucent about 5-7 minutes. then add spices into the mixture so that there’s enough turmeric that the onions turn a nice yellow color, taste and check for salt and the reminiscent flavor of the spices its supposed to be subtle not over powering. If the onions are too your liking salt wise if using unsalted matzo a little over salted if using salted bread crumb a little under salted. turn off and set aside to cool make sure veggies cool completely before you proceed so the egg doesn’t get scrambled

when that’s cooled add ground turkey, matzo, and egg and mix everything together form into balls which will be smashed into patties

If you have a grill pan I’d use one of those which is what i used or a grill outside is nice too or a pot with some oil in it make sure you spray it with some kinda non stick spray if using a grill or grill pan because there isn’t much fat in turkey.

Grill about 4-5 minutes on each smashed patty side and then take off and place in a baking dish. cover with foil and set aside

Cilantro, green onion, lemon “tzatzik”

I really liked this, My brother in law would go no where near yogurt unless its frozen with strawberry and gram cracker. Especially if it had herbs in it! So i disguised some herbs in the sour cream spread it on the bottom and he had no idea. Plus I didn’t have plain yogurt you can sub yogart it would be really good but then i’d say cut back on the lemon and red wine vinegar put a little in and taste and then add more

a little goes a long way with this sauce

about 1/2 a head of cilantro finely minced
1 green onion only green cut
1/2 a lemon zested and juiced
1 teaspoon of red wine vinegar
1/2 teaspoon garlic powder
salt
pepper
3 large spoon fulls of sour cream

put it together and adjust for salt and pepper  mix it up

Smashed avocado
2 avocados
1/2 lemon squeezed
salt
pepper
1/2 teaspoon garlic powder


mash avocados

and mix everything in set it aside

so now you have all the components except I wanted shredded lettuce and some tomato also

Your going to heat up your meat by placing it in the oven for about 5-7 minutes to make sure the turkey is all the way warm and cooked through but not dry.

Oh also for the tortillas you should use your gas stove and heat them directly on the fire. that blurt flame flavor of the tortilla is perfect with this.

So what i did was i took two tortillas per sandwich cause its like a pita

spread the avocado on on then put the other tortilla on top

then put down some of the tzatzik

add a couple spoons of rice so it sticks and spread it out

then a couple pieces of the turkey on top

lettuce and just a little more tzatzik and avocado if you’d like then i topped with tomato for color

a little bit of salt and pepper on the tomato

and here you go

A sophisticated fun burrito type gyro or if you wanted to cut out the tortilla all together this is perfect over the rice with the condiments :)

I could only eat half my brother in law and sister had smaller seconds

Even if you get nothing from this but the courage to try something different sometimes it works sometimes it doesn’t but you’ll never know until you… do it!

If your looking for the most authentic of foods maybe this isn’t one to try but if one day you happen to have some left over things try it out. I really liked it

Also I really like the idea of this without the turkey and with seasoned grilled eggplant , zucchini, or bell peppers. yum

Lots of variations can be made have fun!

Cheers

Unrivaledkitch

Twitter and Foodbuzz

Because you can make pasta too! Farfalle with tomato poached chicken and broccoli

Cheers…Here’s to the most unconventional of recipes where I’m talking a lot instead of only showing you how to make something… ahahaha

Easy pasta in case one day you’re a little hungry

just cause it says poached don’t get scared
its just tactics for fancy cooking
tell someone you poached something for them
their gonna be like holy hell this kid can
cook!

plus it eliminates use of a lot of oil and I’m trying to not be 1000 pounds before the end of my life

Farfalle with Tomato Poached Chicken and Broccoli

one box of whatever short kinda pasta you like
i used farfalle… i mean just look at that name… it sounds… delicious

anyway i digress like always
this is why i don’t write recipes
geezus get going…

The Stuff

4 Roma tomatoes chopped
1/2 medium white onion minced
3 cloves of garlic
about 1/2 bunch of basil chopped
2 cups of broccoli washed cleaned and chopped into bit sized pieces my bits are pretty big i don’t like the broccoli to get lost or too smushy!
2 chicken breasts sliced into small pieces now when you do this make sure you go against the gain of the chicken so the pieces remain tender and try and make them as similar in size as possible otherwise you’ll have some dry pieces and some raw ones
1 tablespoon of oregano
2 small cans of tomato sauce
1/2 cup of milk
1 tablespoon of extra virgin olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
black pepper to taste
a little smoked paprika if you got it
and a dab of cayenne pepper for kicks
salt

large pot of salted boiling water
1 box of you choose it

The Way

okay so now

I add the olive oil to the pan… heat it up
then add the onions
cook them for about 4 minutes
then add the tomatoes
sir em a bit till their good and warm
add the garlic
let that cook some more till everything smells pretty good about 3-4 minutes making sure the fire isn’t too high so your not burning anything
there’s nothing worse than burnt garlic so if you burn it throw it away or else your whole dish is gonna be disgusting
okay so now that’s look in good
pour in the broccoli
mix mix mix
add to this the tomato sauce
and mix it all about
simmer a couple of minutes
then add milk and seasonings
good news is were almost done

okay now that the sauce is bubbling away lower the heat and bubble some more for about 5 minutes
add the chopped chicken to the liquid
mix mix mix again
i know but cooking is repetitive just do it
okay so by this time you can stop mixing
put a lid on the sauce and let it cook
about 6-7 minutes
chicken is quick don’t over cook it
and your not gonna die if you get a tiny little piece of raw chicken so don’t be so paranoid your house isn’t the health department and I’m sure your cleaner then your average taco stand so don’t worry plus everything cooks a little longer when you toss it in. Best bet is make sure the pieces of chicken are the same size for even cooking.
anyway the chickens gonna let go of a lot of nice juices into your sauce
so after you got all that cooked up
your gonna cook your pasta in the water
nice and al dente now
none of this over cooked pasta bullshit
that’s disgusting
my none existent Italian grandmother would be rolling over in her grave
anyway
drain the pasta
add a little good extra virgin olive oil to it
i know i said not too much oil but i don’t even think of olive oil as fat really cause its so good for your skin and your life honestly

you need more olive oil in your life

add the pasta to the sauce
mix mix and let all those juices stick to that yummy goodness
adjust for seasoning
always always always taste and put freaking salt in your food!
lesson number one if you got through all this fucking taste your food
it will help
you know what you like
if you want it spicy
if you want it more tomatoey
if you want it to have candies inside i don’t care your gonna eat it fix it the way you like
At the very end put in the basil
because fresh herbs have the most power when fresh meaning at the end always
and sprinkle with a little parmigiano reggiano or maybe you just have a little packet of cheese from take out pizza the other night
whatever floats your boat
and you got it homies

pasta

enjoy


ps I’m down to vegetarianize… veganize this
get rid of the chicken and milk add an extra can of tomato sauce and a little bit of veggie stock or water 1/2 cup instead of milk
chop up some extra broccoli maybe even some peppers or eggplant would be awesome
cook it in the sauce like you would the chicken
and you got the veggie pasta of your dreams

Food Projects as of late… enjoy

Quote



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