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Ming Tsai/Holly Smith

Submitted by adminpha on Thu, 12/01/2011 - 2:32pm
in
Summary: 

The dessert course created during the Great American Family Dinner Challenge by James Beard Award-winning chefs Ming Tsai (Blue Ginger, Wellesley, MA) and Holly Smith (Cafe Juanita, Seattle).

Ingredients: 

 

1tb butter

3 large apples, granny or Fiji, cored and diced (leave skin on)

Pinch cinnamon

1/2 cup Craisins (R)

1/2 cup apple juice

4 cups non-fat Greek yogurt

1/2 cup toasted cashews

Instructions: 

In pan melt butter, sauté apples until golden, 3 - 5 minutes.  Add cinnamon and Craisins (R).  Continue to cook until apples are caramelized.  Add apple juice to deglaze and cook until liquid reduced by 1/4. Serve with yogurt and sprinkle with toasted cashews.

Submitted by adminpha on Thu, 12/01/2011 - 2:30pm
in
Summary: 
The salad course, created during the Great American Family Dinner Challenge by James Beard Award-winning chefs Ming Tsai (Blue Ginger, Wellesley, MA) and Holly Smith (Cafe Juanita, Seattle).
Total Time: 
30 minutes
Ingredients: 

 

1 large shallot, minced

1 Tablespoon Dijon or hot mustard

1 Tablespoon soy sauce

1/4 cup rice vinegar or fresh lemon juice

1/2 cup EVOO

2 heads frisée, washed, cored and torn into pieces

1 avocado, peeled and diced

Instructions: 

 

Combine shallot, mustard, soy sauce and vinegar in large bowl.  Gradually pour olive oil in a steady stream while whisking constantly to emulsify. Place frisée and avocado in large mixing bowl and add enough dressing to coat.  Toss well.  Season with salt & pepper, to taste.

Submitted by adminpha on Thu, 12/01/2011 - 2:27pm
in
Summary: 

The main course created during the Great American Family Dinner Challenge by James Beard Award-winning chefs Ming Tsai (Blue Ginger, Wellesley, MA) and Holly Smith (Cafe Juanita, Kirkland, WA).

Total Time: 
30 minutes
Yield: 
8-10 servings
Ingredients: 

 

Chicken Thighs

6 chicken thighs -boneless skinless

1 onion

3-4 cloves garlic

4 sprigs thyme or 1T dried

1 T extra virgin olive oil

½ cup sherry vinegar

¼ cup crushed tomato

2 cups chicken stock - no salt added * as needed

Kosher salt –to taste

Black Pepper-to taste

1T butter (*optional)

2 teaspoons flour (*optional)

Quinoa

1 1/2 cups quinoa raw

2 bulbs fennel – chop small

3 cloves garlic-chopped fine

6 leaves mint - chopped

Chopped parsley

2 zucchini- diced small

1 carrot-diced small

3T extra virgin olive oil

Kosher salt

Cayenne

 

 

 

Instructions: 

For quinoa: Follow instructions for quinoa – while it is cooking, chop vegetables and garlic.  In Sautepan heat olive oil, add fennel. Toss and Season with kosher salt.  Once lightly colored and softening- 3 minutes add garlic, and carrot to pan and sauté another minute to just wilt the carrot.  Remove to a bowl and add herbs, zucchini and pinch of cayenne pepper.  When quinoa is ready (12-14 minutes typically) toss with the seasoned vegetables.  Taste and adjust seasoning as desired.

 

For chicken thighs: Heat a large pan over medium high heat.  Chop garlic and onions and set aside. Cut chicken into small pieces.  Season with Kosher salt and black pepper, lightly dust with flour.  Add oil to heated pan then carefully add chicken.  As pieces brown, make room in pan for onions and garlic.  Stir often to prevent burning 2 minutes.  Deglaze with wine.  Add stock, ½ of sherry vinegar and tomato.  Bring to a simmer and cover.  After 10 minutes uncover and add butter, reduce until a nicely bound sauce adding additional vinegar as needed/desired.  Serve on top of quinoa.

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