Tuesday, August 10, 2010

Hinkle's Asian Artistry


Last night I was invited to the home of my friends Michael and Tatiana Hinkle for a meal and a tour of Michael's fantastic art studio. Michael's been on a serious health kick for a month to enhance his lean-dom and gain mucho muscle so he's been experimenting with healthy food recipes. A master cook, he's come up with some really delicious recipes to go along with his new regimen, so good in fact that it doesn't even feel like the taste buds are skimping with the lack of sugars and fats. Last night's meal was Asian-inspired and so good and fresh that I had to share it here. The Ahi appetizer was so simple, spicy and good that I will be recreating it often. The Chunky Veggie Lemongrass Soup takes a little more preparation but once the smells hit the nostrils over a supreme bowl of this amazing dish, it becomes evident that the labor of love is entirely worth it. 

AHI CHILE CARPACCIO

1lb Yellow Fin tuna (Ahi)
4 serrano peppers
3 stalks of celery
1 tbsp cilantro
1/2 tsp sesame oil
1 tbsp low sodium soy sauce
juice of one lemon
dash salt & pepper

Combine sesame oil, soy sauce, lemon juice, salt, and pepper.

Slice tuna into small bite size squares, slice peppers and celery into small pieces. Place small pieces of pepper and celery on each piece.  

Pour the oil, lemon, soy sauce mixture over the tuna pieces. Place small cilantro leaf on each piece. 

Refrigerate for 10-15 minutes....and serve.

apr. 5 servings.

CHUNKY VEGGY LEMONGRASS WITH CHICKEN

1 package CHICKEN breast (boneless, fat trimmed)
2 Jalapenos (remove seeds) - diced
2 cups Cauliflower – chopped to small pieces
2 cups Broccoli – chopped to small pieces
2 cup Napa Cabbage – chopped in to pieces
1 yellow or orange Bell Pepper – chopped to small pieces
3 cups Spinach
1 large Onion (any) - diced
1 sprig of Rosemary – diced
2 tbsp Cilantro – diced
2-3 lemons
1 Avocado (ripe)
1 tbsp dry seasonings (like Grillmates, or something with coarse pepper and salt etc.)
1 tsp chili powder
4 tbsp lemongrass paste (from supermarket)
½ tsp chili paste (same section as lemongrass) – serious heat adjust as needed.
1 tbsp olive oil
2 cups water
Salt & pepper
Olive Oil cooking spray (no calories, no nothing!)
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Preheat grill to medium – if using charcoal plan ahead to allow for the time.

Slice chicken into 4 oz pieces (apr. size of a deck of cards) into large bowl, sprinkle dry seasonings, some rosemary, chili powder, 1 lemon juice, 1 tbls of lemongrass paste, and combine together. Let sit for 10 -15 min while preparing the vegetables. Put on grill until charbroiled – apr. 8 minutes turning once. Remove from grill.  Shred or chop the chicken into small dice like sizes (I prefer the shredded, but they are hot from the grill!). Place in a bowl.

Coat a large deep pan with olive oil cooking spray. Heat to medium/high and put in the onions and jalapenos, olive oil and cook for 2 minutes until onions are transparent. Add lemongrass paste, chili paste, and fold into the onions.  Add the broccoli, cauliflower, bell pepper, cabbage, and 3-4 cups of water (*add three and see if you need the extra.) Sprinkle dry seasonings to taste, rosemary and a little bit of the cilantro. Cook 3 minutes, add the chicken and cover. Turn off stove and prepare to plate in bowls with lemon wedges and cilantro sprinkled on top.

Sometimes I add a little diced ripe avocado for another great texture and some good fat…
 

1 comment:

  1. Michael, you are amazing!
    - Charlotte

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