Ma Po Tofu

Ma Po tofu is a spicy, Chinese dish from Sichuan. It's a combination of tofu set in a spicy chili and bean curd sauce. Pork is commonly added in, but can be left out, based on personal preferences.

Prep. Time: 15 mins.
Cooking Time: 15 mins.
Servings: 3-4
Wine Recommendation: Gerwurtztraminer


Ingredients:

1 lb. Tofu
1 Tbsp chopped Ginger
1 clove chopped garlic
Green Onions, chopped
2 Tbsp Hot Red Bean Paste
1/4 tsp Red Chili Powder
4 Tbsp Soy Sauce
1 tsp Sugar
2 cups Vegetable Broth
4 tsp Cornstarch
1 Tbsp Vegetable Oil
1 tsp Sesame Oil
1/2 tsp black pepper
1 lb Ground Pork (Optional)

Directions:

Cut the Tofu into bite size pieces.

Stir fry the garlic, hot bean paste, chili powder, black pepper and ginger in the vegetable oil for 2-5 mins.

Add in the sugar, soy sauce, stock and tofu and cook for 5 mins.

Thicken with the cornstarch, green onions and sesame oil and cook for 1-2 mins. longer.

Serve over rice.

Cooking the Pork:
If you're adding in pork, that can be cooked in a separate frying pan until browned and added into each dish individually.

Lentil and Tomato Soup

Prep. Time: 15 mins.
Cooking Time: 1 hr.
Servings: 6-8
Wine Recommendation: Rioja


Ingredients:

1 cup lentils
8 cups Vegetable or Chicken Broth
1 Tbsp Olive Oil
1 chopped Onion
2 cloves Garlic
28 oz. can Tomatoes
1/2 tsp Salt
1 tsp Cumin
1 tsp Coriander
1/2 tsp Black Pepper
1/2 tsp Turmeric
1/4 tsp Cayenne
4 Tbsp Lemon Juice
1 lb cubed Lamb (optional)


Directions:

Saute the onions and garlic in the olive oil for 5-10 mins. until the onions become transparent.

Add the tomatoes, broth, lentils, salt, cumin, coriander, black pepper, tumeric and cayenne and cook for 45 mins.

Remove from heat, add lemon juice and serve over rice.


Cooking the Lamb:
Saute the lamb in olive oil with 1/4 tsp each of turmeric, salt and black pepper.
Add to individual servings of the stew as needed.

Seafood Etouffee

Prep. Time: 20 mins.
Cooking Time: 1 hr. 15 mins.
Servings: 6-8
Wine Recommendation: Pinot Grigio


Ingredients:

3/4 cup Peanut Oil
1 cup Flour
1 large chopped Onion
1 chopped Green Pepper
2 cups chopped celery
2 cloves Garlic
14.5 oz. can Tomatoes
4 cups Fish or Shrimp Stock
2 Bay Leaves
1 tsp salt
1/2 tsp cayenne
1/2 tsp Tabasco
1 tsp Paprika
1/2 tsp Black Pepper
1/2 tsp Oregano
1/2 tsp Thyme
1 lb Shrimp
1 lb Crawfish
1 lb Lump Crap Meat
1 bunch chopped Italian Parsley
1 Bunch Green Onions


Directions:

Mix the peanut oil and flour in a large pot.

Stir continuously over medium heat until the roux turns the color of peanut butter (approximately 10 mins.).

Add the onions, green peppers, celery and garlic and cook for 10 mins. longer while stirring.

Add the tomatoes, stock and spices.

Bring to a boil and simmer for 45 mins.

Add the shrimp, Crawfish, Crab, Italian Parsley and Green Onions and cook 10 mins. longer.

Serve over rice.

Spinach and Potato Curry

We usually add cauliflower to this one, but left it out this time. You can adjust the spice to your liking. It goes well with a good raita and if you'd like a meat to go with it, the Spicy Indian Chicken recipe from September makes a tasty addition.

Prep. Time: 15 mins.
Cooking Time: 45 mins.
Servings: 4-6
Wine Recommendation: Riesling


Ingredients:

1 lb. Potatoes
1 lb. chopped Spinach
14 oz. Can Garbanzo Beans
1 Head Cauliflower (optional)
4 Tbsp Butter
1 chopped Onion
3 cloves minced Garlic
8 oz. Green Chillies (Medium or Hot depending on preference)
2 tsp Turmeric
1 Tbsp Cumin
1/2 tsp Paprika
1/2 tsp Black Pepper
1/4 tsp Cayenne
1/4 tsp Cinnamon
1 tsp Salt
1 1/2 Tbsp Fresh Ginger (or 3/4 Tbsp dried)
2 Tbsp Lemon Juice
1 cup Water


Directions:

Cut the potatoes in quarters, and then into 1/9ths.

In a large pot, add the salt to the onions, garlic and ginger and saute in the butter for 5-10 mins.

While the onions and garlic are cooking, boil the potatoes in a separate pot for 5 mins. (save this pot for rice later).

Once the onions are translucent, remove from heat.

Mix the potatoes, cauliflower, onion, garlic, ginger, turmeric, cumin, paprika, black pepper, cayenne, and cinnamon and cook for 5 mins. longer.

Add the spinach, garbanzo beans and water and simmer for 30 mins.

Remove from heat, add lemon juice and serve over rice.

Lasagna

This one takes a long time to make, but it's really good once its done...

Prep. Time: 30 mins.
Cooking Time: 2 hrs.
Servings: 6-8
Wine Recommendation: Chianti


Ingredients:

2 x 32 oz. cans Tomatoes
6 oz. can Tomato Paste
1/2 cup Red Wine

4 cloves Garlic
1 Onion
1 Bunch Italian Parsley
2 Eggs
32 oz. Ricotta
2 lbs Mozzarella
1/2 Cup Parmesan Cheese
1 tsp Oregano
1 tsp Basil
1/2 tsp Fennel Seeds
1/2 tsp Red Pepper Flakes
1/2 tsp Salt

1/4 tsp Black Pepper

1/4 tsp White Pepper


Directions:

Saute the onions and garlic with the salt and red pepper for 5-10 mins.

Stir in the tomatoes, tomato paste, oregano, basil, red wine, black pepper, white pepper and fennel seeds.

Simmer for 60 mins.

While the sauce is simmering, cook the lasagna noodles and preheat the oven to 350 °F.

Mix the ricotta, Parmesan, egg and chopped Italian parsley.

When the sauce is done, put a thin layer on the bottom of a 13" x 9" pan.

Add a layer of noodles.

Spread 1 cup of the cheese mixture over the noodles, then add 1 cup of the tomato sauce.

Cover with approximately 2/3 cup of Mozarella.

Repeat again starting with another layer of noodles until all ingredients have been used, finishing with remaining Mozzarella.

Bake covered for 30 mins.

Uncover and cook for 45 mins. longer to brown top layer.