food

Pass me the Patty Pan

Hello Readers and happy Wednesday!

Have you ever heard of patty pan squash? (Pause here to say that 10x as fast as you can) I did not until a very recent /amazing event with a local farm (more on that next time). Patty pan squash is a summertime variety known for its funky shape and is being harvested now in New England.

When ripe, the patty pan has a stronger squash flavor than the common green and yellow zucchini. When roasted, baked, or sauteed the squash does releases a lot of water, so when you are cooking it, make sure you add extra seasoning as it will get watered down by all the natural juice it releases.

If you are thinking about stuffing and roasting the patty pan ( highly recommended by the way) it will only take about 15 to 20 mins if hollowed out at 400F.

Recently I baked the patty pan with red apples, cumin, paprika, salt pepper and olive oil, it came out really yummy! But as I mentioned before make sure you add extra seasoning as it releases tons of liquid!

Comment below if you cook with patty pan this week!

Until next time!

food, make it

Coconut lime curried chicken

Hello Readers and Happy Monday

One of my favorite things to do in my spare time is read other chefs cook books. I found this amazing coconut lime curried chicken recipe in one of Marcus Samuelsson books Marcus off Duty: the recipes I cook at home.

If you are interested click here to check out his books or you can also find it at your local library , that is where I got mine!

Anyways, back to the chicken: coconut and stewed meats in general is always a good match. It adds a creamy, slightly sweet flavor that you can’t quite achieve with other ingredients, and compliments spicy flavors tremendously. Next, is lime; I believe lime in this case helps to brighten up the sauce,making it easy to eat this heavier dish during the summer.

In the original recipe chef Samuelsson uses chicken breasts, golden raisins and red curry paste. I did not have these ingredients and used chicken thighs, and sofrito. Sofrito is a traditional base used in latin cuisine made with cilantro, bell pepper and other ingredients giving this a major latin flare.

To make this dish:

  1. Skin 4 chicken thighs ( if you are using chicken breast you do not need to skin anything) season with salt & pepper, set aside.
  2. Heat 3 tablespoons oil ( of choice) in a large pan/ pot big enough to hold 4 pieces of chicken and deep enough to hold 3 cups of liquid.
  3. In heated oil, add 1 medium yellow onion chopped season with salt & pepper cook until onions lose color.
  4. Add in tablespoon of minced garlic, cook for about 5 min. (If you burn it a little like I did lol it is ok, your sauce will just be darker)
  5. Reduce heat and add curry paste or sofrito about 1 large tablespoon, stir and cook for about 2 min.
  6. At this point you should move over your veg mix to the side of your pot, add another tablespoon of oil, let it heat and sear chicken about 3 mins per side and flip only once.
  7. After chicken is seared and flipped add in 1 can of coconut milk, the zest of 1 lime and its juice, 1/2 cup of water, handful of golden raisin, 4 chopped mint leaves, and 1 teaspoon of chopped parsley. Season with salt & pepper.
  8. Cook for 10 to 20 mins on medium heat.
  9. Taste liquid, add zest of second lime if you feel it needs more lime flavor
  10. Serve with starch of choice, I used white rice.

If you try this recipe please let me know! I would love to hear how it came out and if you enjoyed it as much as I did!

Until next time!

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food

Pancakes 2.0

Happy Monday Readers!

Last weekend for mother’s day we had chocolate pancakes! Packed with pea protein powder, these pancakes were very satisfying and curbed every sweet craving. We topped these off with fresh strawberries, butter and honey

Thanks for reading, Cheers!

food, make it

Cajun Lemon Shrimp

Happy Monday Readers,

So shrimp, probably one of my personal favorite foods. I love spicy shrimp, coconut shrimp and fried shrimp, now before I go Forest Gump on you I will cut to this weeks GOT ( Game of Thrones ) dish which was a smoky Cajun seasoned lemon shrimp. Served with toasted baguettes to sop up all the yummy sauce.

Throw down half a stick of salted butter, and dried chives.
Toss in raw, deveined shrimp. add a pinch of salt and pepper. a teaspoon of paprika, teaspoon of cayenne, teaspoon of garlic powder, teaspoon of crushed red pepper, teaspoon of onion powder and teaspoon of dried parsley. Sauté for about 6 min.
Finished product topped with fresh curly parsley and extra lemon wedges. Don’t forget to toast up some French bread so sop up the sauce!

Thank you for reading and leave a comment with your favorite shrimp recipe!

Until next time, Cheers.

food

The Voyage’s Beef Wellington

Hello Readers and Happy Tuesday,

Last week for the Game of Thrones premier, we wanted to eat something special. Rather quickly, my brain went to European cuisine, and from there it only took about 30 seconds for me to blurt out beef wellington!

It had been years since I made a beef wellington and knew right away I would have to do some heavy substituting. The traditional recipe calls for both a goose liver pate and a mushroom duxelle. The pate and duxelle act as a barrier between the meat and puff pastry ensuring amazing flavor, juicy beef and cooked puff pastry.


Since we are ballin on a budget here at Mayari’s Voyage, and knowing that a barrier was still needed, yet unwilling to search for goose liver or spend a mini fortune, I raided my pantry and decided to use beans, butter, and rosemary.

Season beef with salt, olive oil, pepper and dried rosemary. Bake at 392-395 degrees F for15 min Remove and set in fridge to cool for at least 20 min.

I blended white beans, black beans, minced garlic and dried rosemary along with 1 stick of salted butter in the food processor. Spread this over the thawed puff pastry and enveloped the less than halfway cooked tenderloin. Read the image captions for further directions.

Spread bean mixture over thawed pastry dough, be careful to not tear dough.
Wrap your half cooked and chilled tenderloin in the pastry dough. Make sure that there are no gaps( I did not check and some of my liquid spilled out). Brush with egg wash. Bake for about 20 min at 395F
As you can see I did not seal my pastry well and there are some open leaky spots. But overall it was a hit!

The official recipe will be posted to the from my notebook page in a few days. Until then readers, thank you much for reading, Cheers!

Chef Mayari

food, private chef

Creamy Tomato Basil soup

Hello Readers,

Rainy, cold Monday we are having in Massachusetts today, so I thought today would be a great day to share my creamy tomato basil soup recipe! This dish was made for a private chef client whom I made a 3 course meal for their anniversary. This soup was the first course but , can easily be made into a main course especially if served with a yummy grilled cheese.


Creamy tomato basil soup perfect with a grilled cheese!

To make this soup you will need:

  • 24 oz crushed tomato
  • 14 fresh basil leaves
  • 16 oz of heavy cream( cashew or coconut milk are great alternatives)
  • 3 celery stalks
  • 1 large carrot
  • half of a yellow onion
  • half a stick of salted butter
  • salt and pepper to taste.
  • 2 Large soup pots
  • 2 dried bay leaves
  • blender
  1. Rough chop all vegetables
  2. In a large soup pot, melt butter and sauté onions
  3. Next add chopped carrot and celery, cover pot and sweat for about 5 mins.
  4. Add in crushed tomato, and bay leaves. Season with salt and pepper simmer for 20 mins
  5. Remove bay leaves and save for later
  6. Pour soup into blender add a 1/4 cup of heavy cream and chopped basil leaves (or alternative)
  7. Note you may need to do this in multiple steps so have a second soup pot ready to pour blended soup into.
  8. Repeat step 6 until all of your soup is blended.
  9. Return soup to burner, add in used bay leaves and cook on low for another 10 mins. Taste and season accordingly
  10. Serve hot! Can be stored up to 4 days in refrigerator.

Thanks for reading and until next time, Cheers!

clients, food, meal prep

Kibbeh

Hello Readers and Happy Monday,

Today I would like to talk about a traditional middle eastern “croquette” called Kibbeh. It is a hearty dish packed with flavor, and pretty healthy not too mention very satisfying. This was made for a client who wanted to try something out of their comfort zone, nutrient dense and healthy!

Kibbeh is made with bulgur a common wheat variant used in countries like Pakistan, Armenia, India, Cyprus and more along the middle east and Mediterranean basin. The bulgur is soaked in water than combined with onions and warm spices such as cinnamon, cumin, clove, nutmeg and salt and pepper; finally choice of ground meat that is blended into a paste in a food processor. All the ingredients are mixed together formed into mini footballs and baked for 20 mins. Served with cherry tomato, arugula and tzatziki sauce.

If you know anyone who wants their meal prep to include international dishes that may be a little different I would Love to chat with them!

Thanks for reading and until next time, Cheers!