Cashew Pesto

Cashew pesto on a chicken thigh with roasted red peppers

Obviously, I am used to fine food. I probably take it for granted. If the AC and I were ever to part ways, I like to think I would become the chef in another relationship. I have learned  a lot by osmosis. I understand how things go together, basic techniques, the importance of timing. But would I have the magic? I think I need to stay a few more years if I want to learn that. 

The following recipe is about the magic. That extra something that only a good chef could add. We're talking a pesto made with cashews. Cashews. Think about eating a single cashew. The rich, creamy texture, saltiness, sweet, crunch. There's a reason they have so many calories, they pack punch. We grow at least three kinds of basil in our garden every year, this means we have too much basil and we tend to make pesto this time of year. Generally the pesto we make is good, this pesto took good to a whole other level. Orgasmic comes close. Magic pretty much describes it. Rich, creamy, perfect texture, made up on the spur of the moment, off the top of my love's scarred, bald head. That's the real deal. That's what I am going to try to appreciate more about this man I have. Because I know I'm lucky- I guess after 13 years I have a lot to be grateful for. 

Unfortunately, this brand of magic isn't very photogenic. I'm aware that it looks inspired by the "shit through a tin hole" installation at the Walker sculpture garden. But, believe me, some of the most beautiful things come in packages that suggest  otherwise...no I'm not talking about my man again- just this particular meal.

The original dish is the picture above. We added the pesto to a fabulous turkey burger the next day. Like any fatty, heavily spiced sauce, it tasted even better after a day of sitting in the fridge. 

On a turkey burger the following night

Cashew Pesto
In a frying pan over med-high heat, add a dollop of olive oil and one large diced shallot, when soft, add two cloves of minced garlic- cook until soft and put it to the side. 

In your food processor add:
2 hands full of roasted cashews, grind until fine.
Then add 2 1/2 oz chopped aged Gouda, chop fine.
Add one large, seeded, roughly chopped fresh cayenne pepper, process.
1 cup of loosely packed fresh sweet basil.
1/4 c olive oil; really good olive oil.
1/2 tsp salt.
1 clove of chopped, raw garlic.
15-20 cherry tomatoes seeded (cut in half and then scoop out seeds using a grapefruit spoon or teaspoon)
Finally, add the cooked shallot/garlic mixture to the food processor.
Process until finely minced, add olive oil and salt as needed to get a smooth, pesto consistency.

Sauteed red bell peppers:
1 red bell pepper sliced into rough bayonets
Saute on med-high heat with approx 2 tbsp balsamic, 1/2 tsp sugar sprinkled on top,a little salt. Cook until vinegar is a thick glaze.

Chicken:
2 boneless skinless chicken thighs, salt and pepper on both sides.
On one side, sprinkle smoked hot paprika and kachai powder liberally.
Sear over medium high heat with paprika side down to create a crust- about 2 minutes
Flip over and bring heat down to medium, cover and let cook through.

Chicken with Bell Pepper "Pesto"

This past January we ventured up to Lake Superior to enjoy four relaxing days with four close friends. We thought that if we went to where it was beautiful in the winter and played in the snow, we could learn to appreciate the winter- the one major downside of our state. We were a in fabulous room with floor to ceiling views of Lake Superior. Falling asleep to the sound of the waves, it was completely what we needed. As for the whole snow-thing, there wasn't any...maybe this year.

Since we were there with foodies, the food was also something to experience. Besides the drinking, rolo pretzel turtle, chips with french onion dip eating, we got in some gourmet bites. One of the standouts was a bell pepper pesto on cheese ravioli. Made with cheese and pistachios, it was rich, flavorful and very satisfying.

Recently we tried to re-create the dish. It should have been easy, since the recipe was originally found in a back issue of Cooks Illustrated. After going through every issue we had twice and still not finding it, we decided to improvise. It turned out well, although it became something completely different than what we set out to make. Without the dairy and nuts, this version is not quite as indulgent, eating it did not seem healthy though, which, in my book, is the name of the game- feeling indulged when you're not indulging. You could put this sauce over pasta and it's vegan. Didn't know we had that in us...

We are into our meat, so chicken was the vehicle for the sauce this time. It's very straightforward to make.  

Bell Pepper "Pesto"

Ingredients:
1 Purple bell pepper, sliced thin.
1 Red bell pepper, diced.
1 medium sized hot chile pepper (we prefer thai).
1 medium sized shallot. 
1/4 cup lemon basil (sweet basil would work). 
2 tbsp Olive oil
1/4 tsp fresh lavender
Black cherry balsamic vinegar (or other aged balsamic).
Salt and black pepper to taste.

1. Marinate the purple bell pepper in black cherry balsamic vinegar (or other aged balsamic) and salt for five minutes.

2. In a frying pan over medium heat, saute the marinated peppers with the balsamic until semi-soft. Put to the side.

3. In the same frying pan over medium heat, saute the shallot until soft.

4. Add to your food processor: the diced red bell pepper, the hot chile (thai), lemon basil, salt, pepper, olive oil, lavender, puree finely.  

We served this over chicken thighs dusted with salt, cinnamon and black pepper, placed in the same frying pan and sauteed.

Aioli- without mayo

We hate mayo in our house. More accurately, the AC really hates mayo, I don't like very much of it at one time, but will eat it. There are exceptions, I really love a nice garlicky aioli. So, when AC proposed to make another version of his delectable turkey burger and I said I wanted aioli to top it, and AC refused to make mayo, the non-mayo aioli was born.

It's pretty obvious, use greek yogurt instead. This spread turned out so fabulous it will replace any containing mayonnaise in our house, and it was simple to create.  

Ingredients
4 oz Fage 2% greek yogurt
1/2 tbsp olive oil
2 large garlic cloves minced fine
1 1/2 tsp fresh oregano chopped
1/2 tsp balsamic vinegar
Salt to taste

Simply mix all of the above together. With a spoon, in a bowl. Doesn't get much easier than that. 

Turkey burger:
See previous turkey burger recipe for details. The following is a variation. 
1 handful of minced coppa sausage (1/2 cup)- our favorite can be found at Bill's Imported Foods.
2 Chiles, we used fresh serrano from our garden.
Fresh minced parsley and thyme.
1 green onion finely chopped

Salmon Patties with Habenero Fig Sauce

My mother used to make salmon patties, she probably still does. Hers were good, the typical Minnesota canned salmon made into patties and doused with creamed peas for flavor and packed with love and home-cooked comfort. A number of years ago I went through a nostalgic phase and suggested the AC make salmon patties. He earnestly set out to make them, in AC style.

The patties were fabulous. He started with canned salmon, mixed in a couple eggs, some matzoh meal, chopped veggies and pan-fried. The best part were the sauces he made to accompany. He started with a sour cream sauce mixed with honey, chipotle peppers and adobo sauce. Once, we were out of sour cream and used yogurt. Another time we only had vanilla yogurt and a star was born. Sweet and very hot, the sauce was perfect with the salmon cake. The salmon patty quickly became a go-to when we didn't feel like grocery shopping before dinner. Costco has really good canned salmon in bulk. Proving that we are not food snobs, but that anything can be made well and worth making. The patties have definitely evolved and are never boring. This recipe was a departure, as the sauce does not have a creamy component. All of the extra ingredients (cheese, veggies, spices are additions and not necessary that you have them all, but will add flavor and dimension. Get creative if you make your own, you can add pretty much anything you have in your fridge.)

Salmon Patty Ingredients
2 cans salmon
1/2 cup matzoh meal
2 eggs
1 medium shallot, minced finely
1/4 cup red bell pepper, diced finely
1 oz. aged, semi-soft chevre, chopped into pieces
1/2-1 tsp finely minced fresh ginger
1/2 tsp garam masala
Mix above together in a bowl and form into four 1" thick patties. Heat pan to med-high and add favorite oil to lightly coat bottom, we experimented with coconut oil with these, with very tasty results. Fry patties until brown on each side (since the salmon is already cooked, this is just to crisp and warm.

Habenero Fig Sauce

2 heaping tbsp of fig preserves
1 tsp lucky's habenero/garlic sauce
1/8-1/4 tsp lemon grass
Mix above ingredients together.

As I said above, AC has many variations of sauces for the salmon patties. To make our more standard version, take either sour cream, plain or vanilla yogurt and mixed with one chopped chipotle pepper and adobo sauce to taste. Very easy. Very good.

For this meal, the side dish was a nice spinach, cannelini bean salad. Here's the scoop:

1 cup chicken stock
1 tsp black pepper
1 clove finely minced garlic
1 bay leaf

Combine all above ingredients into a sauce pan, boil to reduce into a very thick sauce, add 2 tsp olive oil, 1 tsp fish sauce and 1-2 dried chili peppers chopped. Bring to a boil and add 1/2 can cannelini beans rinsed until heated and then add 1 1/ 2 handful of fresh spinach. Cook until spinach is wilted.