Masa Cakes with Guacamole and Shitake Mushrooms

There is a restaurant I have been to few times which combines Latin American and Asian cuisines. It is an interesting concept, since they do share a lot of the same ingredients. The last time we were there, I ordered arepas topped with Asian BBQ pulled pork. What I got was something completely different, but it wound up being so good that I didn't mind. This is my attempt to recreate this dish,which I did as soon as I possibly could.

1 cup masa
1 cup water
1 package sliced Shitake mushrooms
1 1/2 cups guacamole of your choice
3 cloves garlic
1 tbsp (or more depending on your taste) siracha sauce
Cotija cheese
Mexican crema

In a pan, over low heat, sauté mushrooms, garlic and siracha, until mushrooms are tender.

Meanwhile, combine water and masa, blending until dough forms. Heat olive oil in a pan, over medium heat. Using about 1/4 cup of dough, form flat cakes, and fry, until golden brown on both sides.

Remove from heat, and top with guacamole, mushrooms, cotija and Mexican crema..

Restaurant Review - 5 Napkin Burger

It can difficult eating out when you are gluten free. It is even more difficult when people are visiting, because they often have ideas about where they want to go, or at least what they want to eat. My parents were in town a few weeks ago, and after some debate, we decided to go to 5 Napkin Burger. I have read about it, and it often pops up on my "Find Me Gluten Free" app. This was my first time going, and I will definitely be going back. The waitress was knowledgeable about what had gluten, and what was safe, and answered every question I had. There were a lot of options on the menu, not like a lot of the token gluten- free options a lot of restaurants offer.

I got an original 5 napkin burger, ground beef, topped with gruyere cheese, caramelized onions and rosemary aioli. It was delicious. Just writing about it has made me want one right now. Luckily, there is one nearby, and I think I figured out what I am going to do for dinner tonight.

White Chocolate Orange Mousse

I don't make dessert that often, but sometimes the mood hits, and I really need something sweet. I like to try new things, so I am often trying to come up with new recipes. I like to adapt old recipes, using the base of it, with different flavors. My original idea was to use dark chocolate, but there wasn't any at the store, so I switched the white chocolate at the last minute.

4 ounces cream cheese
1 1/2
1/3 cup orange marmalade
Juice from 1 orange
1/4 cup roughly chopped white chocolate
Whipped cream, and orange slices for garnish. (Optional)

Allow time for whipped cream and cream cheese to soften.

In a bowl, combine all ingredients, stirring until ingredients are blended. Top with whipped cream and orange slices, if desired.

Parmesan Crusted Cauliflower Steaks with Spicy Mustard Sauce

I have been neglecting my blog lately. I wish I had more time to cook and post, but now that I am working full time I don't really have that much free time. Most of the time I try to make quick dinners, so I am always on the lookout for simple, easy recipes. It doesn't get much easier than this!

1 head cauliflower, sliced
1/3 cup gluten-free panko breadcrumbs
1/2 cup shredded Parmesan cheese

1 tsp garlic powder
2 tbsp spicy Dijon mustard
1/2 cup Greek yogurt
1 tbsp Worcestershire sauce

salt and pepper

Preheat oven to 425 degrees.

Lay cauliflower slices flat on a baking sheet, and lightly mist with oil. Top with salt, pepper, Parmesan and gluten-free panko. Bake for 15-20 minutes, until slightly browned.

Meanwhile, mix garlic powder, mustard, yogurt and Worcestershire sauce, stirring until blended.

Remove steaks from oven and top with mustard sauce. Enjoy!

Unrolled Scottish Spring Rolls

Nicholson's is a restaurant in downtown Cincinnati that David and I used to frequent when we were in college. One of the menu items is Scottish spring rolls, and they are delicious. We always ordered them, everytime we ate there, and they are one of the best things I have ever eaten.

I used to know one of the chefs there, and he gave me the recipe as a going away present when I moved to NYC. I was thrilled.

I decided to adapt this into a gluten-free main dish, after finding the recipe online. It needs some work, because I found that I missed the crunch from the spring roll wrappers, but I would definitely make this again! Don't let the strange combination of flavors fool you, it really is wonderful!

1 pack chicken breast cutlets
3 cups shredded red cabbage
I cup shredded carrots
1 1/2 cup diced sweet onions (I used vidalia)
1/4 cup roasted poblano pepper, finely minced
2 oz red curry paste
2 oz water
1 1/2 cup shredded cheddar cheese
salt and pepper

Prepare chicken any way of your choosing. (I topped mine with salt  and pepper, and baked for 20-25 min at 350). Sometimes I poach the chicken, and in the summertime, I grill it.

In a large pot on the stove top, over medium heat, combine all the veggies, and saute, until soft. Add red curry, water and chicken, and cook for an additional 5 min or so to allow flavors to blend.

Remove from heat, and top with cheese, and enjoy!