Chef Mike's Recipes and Tips of the Week

Hello foodies.

I am now serving Fresh Beer Battered Cod w/ Steak Fries ($15) as well as Penne a la Vodka ($8) from 4:30-7:30 every Friday thru the end of March (grab and go or eat at the bar) at the American Legion Post 102 in Linden. 112 W. Elizabeth Ave.

So, I still have an email subscription left and I figured let’s have some fun and learn a few recipes and fun tips and stuff. The recipes are not all my originals, some will be, but not all. Just sharing the favorites from the last 33 years!

Remember, I am available for Meal Prep, Dinner Parties and Small Catering Events.

Thank you,

Chef Mike

Recipe of the week.

Chicken and Mango Meatballs with a Spicy Mango Sauce,This is a favorite!!

1# Ground chicken, Lean

  • 1 small handful Cilantro

  • 1 clove Garlic

  • 1 tsp Ginger

  • 1 1/2 Jalapeno

  • 1 Mango, medium sized

  • 1/3 Mango

  • 1/2 Red onion, small

  • 2 Spring onions

  • 1/2 tsp Cream of tartar

  • 1 tsp Paprika

  • 1 Salt and black pepper to season

  • 1 Olive oil spray

  • 1/2 cup Coconut aminos

  • Cooking Instructions

    Preheat oven to 180c or 350f (gas mark 4)

    Add the spring onion, jalapeno, cilantro to a food processor and pulse the blade a few times till finely chopped.

    Add the ground chicken, cream of tartar, paprika, salt, black pepper and pulse the blade till it all comes together (I find this gives a much smoother meatballs)

    Spray a frying pan over a medium high heat with some olive oil spray, add the onion and fry to soften.

    Add this into the chicken mixture, with the chopped mango (remember to reserve a ⅓ for sauce) and mix all together.

    Form into equal sized meatballs and place on a baking tray, lined with parchment. Spray over the top with olive oil spray and place in the oven and bake for approx 30 mins until golden.

    Add the mango, coconut aminos (or soy sauce and water), ginger and garlic to a small sauce and bring to a boil, simmer until it starts to reduce down, then with a stick blender, blend the sauce until smooth.

    Stir in the finely chopped jalapeno and continue to simmer for a few mins.

    Serve the meatballs topped with the mango sauce and your choice of sides.

  • recipe courtesy of (coorec.com)

Tip of the week.

Don't Be Afraid of Salt, but Don't Forget the Acid. ( use Kosher salt and spinkle it with your fingers, don’t pour it on! )

We all know that restaurant food tastes great because chefs season things with salt at every stage of the process. You should be doing this at home too!

But here's another secret: balancing acid is just as important as getting salt levels right when it comes to making things delicious. A squeeze of lemon juice in your sautéed vegetables will brighten them up (try them in mushrooms with a dash of soy sauce and you'll have the mushroomiest-tasting mushrooms you've ever tasted). A dash of vinegar can alter your soup or stew from heavy and leaden to fresh and flavorful. I keep several different types of acid on hand at all times—lemons, limes, white vinegar, red wine vinegar, sherry vinegar, and rice wine vinegar for starters—and use them judiciously when the occasion calls for it.

(courtesy of Serious Eats)

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Quote of the week.

Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?." Julia Child

Too Funny, she was a riot!

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Contact me for any upcoming parties! use Time Savor Chef so that you can enjoy yourself instead of cooking and shopping. 908-358-4298

Mike Nodine