Cherry Pomegranate Reduction

I don’t often toot my own horn on my blog but I feel this simple recipe, (that I just developed today) has earned a place in my top 10 best recipes since I started my blog in 2010. Cherries and pomegranate go so well together, and are two of my favorite red fruits, I decided to combine them and make a reduction for some beautiful pork sirloin chops I bought and grilled. Fresh cherries are an Oregon staple so much so that our state capitol;  Salem, is known as Cherry City. I’ll bet most of you are going to love this sauce so much you’ll be putting it on not only pork but beef, chicken, lamb, salmon and even ice cream or Belgian waffles! Gluten-free.

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Cherry Pomegranate Reduction

Yield: 6-8 servings

14 oz. fresh or frozen pitted red, dark sweet or Bing cherries
1 cup POM™ 100 % Pomegranate juice
3 tablespoon agave syrup
1 ½ tablespoons brandy
1 ½ teaspoons salt
1 teaspoon coconut oil
¼ teaspoon cardamom

In a blender, puree cherries and pomegranate juice. Pour into a heavy saucepan and add coconut oil, salt, agave syrup and cardamom and reduce stirring frequently about 2/3 in volume or till it is the consistency of a heavy fruit syrup and can coat a spoon. Remove from heat source and whisk in brandy. Serve.
Pictured: Served over grilled pork sirloin chops, with corn on the cob, fresh cherries and orange wedges.

© 2014 Aron David Bradley
http://www.boomercuisine.com

Lomi-Lomi Salmon

I love this time of the year! The wild caught Copper River Sockeye salmon is in our local stores and is perfect for this simple Hawaiian classic Lomi salmon. Lomi-Lomi is Hawaiian for massage and that is just what you do to the salmon with coarse salt. This was introduced long ago to the islands by western sailors and is now a staple offered at luau. Gluten-free, diabetic friendly and rich in omega 3 fatty acids this is a wonderful summer starter.

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Lomi-Lomi Salmon

Yield: 6 servings

1 ½ cups diced salt cured salmon see preparation instructions
1 diced sweet onion diced
4 large tomatoes diced
Kosher salt
¼ cup chopped chives
GARNISH: 6 fresh dill sprigs
Optional: chili flakes

Take a salmon skinless salmon filet and rub Kosher salt on both sides. Cover with water and refrigerate overnight. Drain water and dice salmon, tomatoes, onions, and chives. Adjust salt to taste. Chill, portion and garnish with fresh dill sprigs as pictured

© 2014 Aron David Bradley
http://www.boomercuisine.com

Ahi Poke 2 ways

The word poke (pronounced poh-keh) is Hawaiian, meaning “to slice or cut crosswise into pieces.” The poke first eaten by native Hawaiians was a simple mixture of raw fish, Hawaiian salt, seaweed and chopped kukui nuts (called inamona in Hawaiian).

We just returned from vacation in Maui and I noticed  some vendors  say it like ‘ Pokey’! Ahi is raw yellow-fin tuna, and on the island this appetizer (Pu Pu) is ubiquitous and sold in Safeway, Costco, Foodland,  fish markets etc.  Poke can be made with marinated octopus, shrimp, squid, crab and mixed with non traditional ingredients like: avocado, onions,tomatoes jalapenos or whatever the taste buds desire.

My first offering is a sesame seaweed shoyu (Japanese soy sauce) version and the second is a wasabi poke. Both are gluten free thanks to Kikoman Gluten-free soy sauce and use easy to source ingredients as long as you can get fresh or previously frozen, thawed Ahi.

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Sesame Seaweed Ahi Poke

Yield: 2-3 servings

½ lb Ahi tuna
1 teaspoon kosher salt
¼ sheet of nori seaweed
1 tablespoon Kikoman gluten-free soy sauce
½ teaspoon pure sesame oil
½ teaspoon sugar
Garnish: sesame/ nori furikake seasoning sprinkled on top

Marinade: Combine soy sauce, sugar, sesame oil in a bowl. Cut the Ahi into bite-size cubes, sprinkle with kosher salt, place in a separate bowl, cover and chill for 15 minutes. Drain excess liquid from tuna and add to the marinade. Cut the ¼ sheet of nori seaweed into strips with scissors and mix into tuna marinade. Portion servings and top with sesame/nori furikake seasoning. Serve.

© 2014 Aron Bradley
http://www.boomercuisine.com

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Wasabi Ahi Poke

Yield: 2-3 servings

½ lb Ahi tuna
2 tablespoons Best Foods real mayonnaise
1 teaspoon kosher salt
1 teaspoon Kikoman gluten-free soy sauce
¼ teaspoon pure sesame oil
½ teaspoon sugar
½ teaspoon wasabi powder
Garnish pictured: Chives, nori seaweed strips, lemon slices

Marinade: Combine mayonnaise, soy sauce, sugar, sesame oil and powdered wasabi in a bowl. Cut the Ahi into bite-size cubes, sprinkle with kosher salt, place in a separate bowl, cover and chill for 15 minutes. Drain excess liquid from tuna and add to the marinade and mix so each cube is coated. Portion, garnish and serve

© 2014 Aron Bradley
http://www.boomercuisine.com

Cashew Chicken Supreme

Most of us have had cashew chicken in Chinese restaurants and it was probably lots of chopped celery and onions, some carrots or peppers for color, and precious few chunks of chicken and cashews. Nothing to write home about. This recipe is supreme because it has tasty premium ingredients like white meat chicken, snow peas, asparagus, shiitake mushrooms and a generous portion of cashews. This recipe is gluten-free, low in fat, diabetic friendly and very nutritious.

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Cashew Chicken Supreme

Yield: 4 Generous Servings

2 cups marinated chicken*
1 ½ cups shiitake mushrooms
1 ½ cups asparagus cut on a bias
1 cup snow peas
1 cup julienne onions
1 cup carrots cut on a bias
1 cup roasted, salted cashews
1 tablespoon olive oil or coconut oil
2 tablespoons gluten-free tamari sauce
1 tablespoon agave syrup
4 cloves of minced garlic
1 teaspoon salt
*Marinated chicken recipe:
2 cups thinly sliced chicken breast, 1 whole egg, 1 tablespoon cornstarch, 2 teaspoons sesame oil, ½ teaspoon baking soda, ½ teaspoon salt. Marinate in fridge for at least 3 hours or overnight.

Prepare all your veggies and place in a bowl. Add tamari, agave and salt.
In a wok or sauté pan heat oil and add onions, garlic and marinated chicken stir fry for 2 minutes then add remaining ingredients adding cashews last. Portion and serve.

© 2014 Aron David Bradley
http://www.boomercuisine.com

Squash ‘Noodles’ with Pistachio Pistou

Pistou  is a Provençal  sauce made from cloves of garlic, fresh basil, and olive oil. Although usually served cold, it can also garnish soups or create a delicious sauce for noodles of any kind. Like a pesto, I have added pistachios rather than pine nuts because their unique flavor enriches the pistou and goes well with the earthiness of the zucchini and the sweetness of the butternut squash. This recipe is gluten-free, diabetic friendly and far lower in carbs than any pasta dish.

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Squash ‘Noodles’ with Pistachio Pistou

Yield: 2-3 servings

‘NOODLES’:
2 zucchini
1 small butternut squash

PISTACHIO PISTOU:
1.5 cups fresh basil
5 cloves of garlic
3 tablespoons of extra virgin olive oil
20 pistachios
Salt and cracked pepper to taste

Garnish: shaved parmesan and red pepper

Make the pistou by placing the ingredients in a blender set to puree. Use a Paderno™ Turning Slicer or a mandolin to make ‘noodles’ with the squash (peel and remove seeds from the butternut squash). Add the pistou to a wok or sauté pan and add squash noodles. Use tongs to mix while cooking till all your ‘noodles’ are coated (about 2 minutes). Portion, serve and garnish with shaved parmesan.
Optional: Julienned red peppers

© 2014 Aron David Bradley
http://www.boomercuisine.com

Cod with Lime Gremolata

Gremolata is traditionally served atop Osso Buco alla Milanese (braised veal shanks) but works well with chicken and fish as well. My variation uses lime instead of the traditional lemon zest, parsley and garlic and has the juice of the zested lime, salt, cracked pepper and extra virgin olive oil. If I was making this to top and oilier fish like char or salmon, I would omit the olive oil but cod tends to be fairly dry so this works really well. Gluten-free, low-fat and diabetic friendly this recipe is sure to please

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Cod with Lime Gremolata

Yield: 4 servings

4 – 4-6 oz. pieces of wild cod
1 bunch flat leaf (Italian) parsley
5 cloves of garlic
Zest and juice of one lime
1 tablespoon extra-virgin olive oil
Salt and pepper to taste
1 cup white wine…I like pino grigio
Optional: chili flakes on cod before poaching

Chop stems off of parsley and rinse thoroughly. Dry with a paper towel. Finely chop garlic and parsley, add lime zest, place in a bowl and add lime juice, salt, cracked pepper and olive oil. Cover and let gremolata refrigerate for one hour if you have the time. Season cod and sprinkle chili flakes if desired. Place cod pieces in a baking dish, top with gremolata and add wine to the bottom of the pan. Pre-heat oven to 375° and poach till internal temperature of cod reaches 145°. Serve with your favorite vegetable. Pictured: Asparagus with julienned carrot and red pepper.

© 2014 Aron David Bradley
http://www.boomercuisine.com

French Peasant Stew

This recipe is a variation on a stew my dad taught me to make when I was just 15 years old. It has been a family favorite ever since. Today is the 21 year mark of my father’s passing and I have been posting my 3 most memorable recipes from him in his honor. The original recipe was chicken, diced sauteed salt pork, potatoes, mushrooms and vegetables covered in canned consomme. I’m not going to get specific on quantities or ingredients since both are infinitely variable. I use hearty vegetables that hold up well in stews and are local or from my garden. I also use free-range chicken in my recipe but you can uses any meat you like or make it meatless. I will list what went into this one. This is gluten-free and tastes even better the next day or two. (Re posted from 2012)

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Peasant Stew Recipe

Free range chicken
Parsnips
Carrots
Mushrooms
Broccoli
Onion
Garlic
Green beans
Baby red potatoes
Fresh sage, rosemary, thyme and basil
Natural no-MSG beef or vegetable stock
Salt, pepper to taste

Cut all ingredients as pictured, add stock and herbs and seasonings, and place in a turkey roasting pan. Submerge the chicken pieces, cover and bake in a 375°oven for 30-45 minutes. Remove the lid and float the chicken pieces to the top to brown and cook for another 20 minutes.
Serve.

© 2014 Aron and David Bradley