All Articles Tagged "Chef Noire"
Tired of the same old buffalo chicken wings and ho hum dip to go with your chips? Why not combine the two for a delicious appetizer! That’s what you’ll get in this tasty spicy baked buffalo chicken dip that will be the perfect beginner’s dish at your next dinner party.
Get the recipe and a step-by-step guide to making this treat on BlackHealthTV.com.
Tired of the same old chicken dinner? Why not spice up your wings with a little peanut butter and pepper jelly that’s not only deliciously tasty but also healthy?
Get the recipe on BlackHealthTV.com.
Sure there may be nothing new about eating smoked sausage, ground beef, rice, cheese, tomatoes or garlic and onions, but have you ever had them all sauteed together with herbs and spices inside of a bell pepper? We didn’t think so.
Or maybe you have, but you didn’t think you could recreate this fancy dish at home. Good news, you can! Let us show you how.
Watch the how-to video on BlackHealthTV.com.
1/2 TBS. sesame oil
1/4 of a head of cabbage, shredded
1/2 lb. ground chicken
1 clove garlic, minced
1 tsp. fresh ginger, minced
salt & pepper to taste
1/2 tsp. garlic powder
2 TBS. soy sauce or more to taste
30 wonton wrappers
vegetable oil for frying
Heat the sesame oil in a skillet over medium high heat. Cook the cabbage until it softens. Add the garlic and ginger and cook for another minute. Add the ground chicken and stir, breaking up the pieces until done. Season with salt, pepper and garlic powder. Add the soy sauce and turn off the heat. Taste and adjust seasoning if necessary.
Assemble the wontons by placing a spoonful of filling in the center of a wrapper. Dip your finger into a small dish of water and wet 2 of the sides. Fold the opposite sides over the filling and pinch together, forming a small triangle. Repeat with all the wrappers.
Pour vegetable oil into a pan to a depth of 1-inch. Heat over medium high heat. When hot, fry the wontons in batches (about 1-2 minutes per side) or until crispy and brown. Makes 30 wontons.
Recipe courtesy of Ommynoms
What’s Valentine’s Day without a little bubbly — or something stronger — to set the mood? Check out these light cocktails that are not only sweet, but will keep you svelte.
1.5 oz Pomegranate Vodka (or Raspberry)
Polar® Pomegranate or Cherry Pomegranate Seltzer
2 table spoons of frozen cranberry juice (concentrate)
Combine vodka and cranberry concentrate in the bottle of a glass. Add fresh cranberries and Polar® Seltzer and watch it bleed before drinking.
1.5oz Sour Apple Pucker
Polar Granny Smith Apple Seltzer
Granny Smith Apple, peel as garnish
Add Sour Apple Pucker to the bottom of a double old-fashioned glass filled with ice and the apple peel. Top generously with Polar Seltzer. Swirl to combine.
*Recipes courtesy of PolarSeltzer.com.
Who doesn’t love cheesy queso on game day? Master this recipe just in time for Super Bowl Sunday!
1/2 pound chorizo, casings removed
1 small onion, diced
1 jalapeno, seeded and diced
1 tomato, seeded and diced
1 clove garlic, chopped
1/4 cup tequila or Mexican beer (optional)
1/2 pound Monterey Jack cheese, shredded
2 tablespoon cilantro, chopped
Cook the chorizo in a pan over medium heat, breaking it apart as you go
Add the onion, jalapeno and tomato and cook until the onions are tender
Add the garlic and cook until fragrant
Add the tequila, deglaze the pan and cook until most of the moisture is gone
Sprinkle on the cheese and cook, stirring, until it melts
Recipe courtesy of ClosetCooking.com.
You don’t have to hit up your favorite Mexican restaurant when you’re craving chips and guacamole. Why not make your own with this quick recipe?
2 Ripened avocados, halved and pitted
3 Small red radishes, diced
¼ Cup finely chopped cilantro
¼ Cup snipped fresh chives
Kosher salt or table salt, to taste
Juice of ½ lime
Bottled Chipotle Hot Pepper Sauce (optional)
Scoop avocado flesh (for best results, inside a molcajete) and add the cilantro, chopped chives, lime juice, and chipotle hot pepper sauce. Gently mash with pestle until the desired consistency is reached. Fold in diced radishes and season with salt to taste.
Recipe Courtesy of Chef George Duran of the Food Network and TLC’s Ultimate Cake Off . To purchase the molcajete Chef Duran uses, click here.
Crab Cake Ingredients
1 cup mayonnaise (I used Hellman’s)
3 tbsp. country Dijon mustard
2 tbsp. fresh lemon juice
2 tbsp. Worcestershire sauce
1 tbsp. crushed garlic
2 beaten eggs
1 of the 16 oz. containers of jumbo lump crabmeat
2 slices of wheat toast (torn into very small pieces)
¼ cup finely chopped cilantro
¼ cup unsalted butter as needed
sea salt to taste
Old bay to taste
Ground black pepper to taste
Lemon Butter Sauce Ingredients
1 stick of unsalted butter
Juice of one lemon
2 fresh thyme springs
Crap Cake Directions
1. In a bowl, whisk the mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, crushed garlic, eggs and cilantro together until incorporated
2. Fold in the torn pieces of wheat toast, lump crab meat, sea salt, old bay and ground black pepper
3. Place the mixture in the refrigerator for 15 – 20 minutes (it is fine to make this mixture and leave in the refrigerator overnight if you want to make the crab cakes the next day)
4. Melt about 3 tbsp. unsalted butter in a large skillet over medium heat (melt about 3 tbsp. of unsalted butter for each batch of crab cakes)
5. Form crab cakes (you decide on how small or large you want your crab cakes to be)
6. After butter is melted add the formed crab cakes to the skillet and allow to sear about 5-8 minutes on each side (be careful not to burn your crab cakes) over medium heat
Butter Sauce Directions
1. Melt unsalted butter in small skillet
2. Add juice of lemon and thyme springs
3. Allow to simmer on medium heat for 8-10 minutes uncovered, stirring occasionally
4. Remove and discard thyme sprigs and pour lemon butter sauce on top of each of the crab cakes and corn relish
Recipe courtesy of BlackandMarriedWithKids.com
½ cup vinegar
½ cup sugar
1 cup cooked sushi rice, warm
2 tablespoons sesame seeds
½ cup cooked crabmeat
1 to 2 teaspoons wasabi paste, or to taste
3 tablespoons golden caviar
½ avocado, chopped
1. In a small saucepan, bring the vinegar and sugar to a boil over high heat. Cook until sugar has dissolved completely; remove from heat.
2. Place rice in a medium bowl. Stir in 2 tablespoons of the reserved sugar/vinegar mixture. Add sesame seeds and mix well.
3. Using hands, form seasoned rice into a large square block. Cut the rice into small squares, pressing with hands to adhere rice together.
4. Dab ¼ teaspoon wasabi paste onto each rice square, and press 1 tablespoon of each crabmeat and caviar atop paste. Top with avocado pieces and serve.
Recipe Courtesy of Sushi Recipes