Posts Tagged ‘Cold Side Recipe’
Thursday, May 24th, 2012
Serves: 4-6 people
Total Preparation Time: 1:30 hours
Ingredients:
2 lb small shrimp, 61/70 count per pound, peeled and deveined
3 freshly squeezed lime, juiced
½ small red onion, finely diced
2 medium tomatoes, cored, small diced
1 jalapeno stemmed, seeded, finely chopped
1 bunch cilantro, finely chopped
1 ½ teaspoon salt
2 tablespoons Soy sauce
2 cloves garlic
½ teaspoon freshly ground black pepper
1 avocado, peeled, pitted, small diced
I bag tortilla chips
Directions:
In a large pot, bring 1 quart of salted water to a boil. Add the shrimp and blanch for 30 seconds to 1 minute, depending on size of shrimp. Drain the shrimp and place into a bowl of ice water to stop the cooking for 1 minute. Drain the shrimp from the ice bath and place the blanched shrimp in a glass bowl. Mix in the lime juice, red onion, tomatoes, jalapeno, cilantro, salt and pepper, mix well. Add the avocado in last and gently fold in. Cover and refrigerate for about 1 hour. Serve with your favorite tortilla chips for delicious light appetizers.
View Hawaii Private Chef Ryan Covert’s Recipes Featured in KTA
Tags: cold appetizer, Cold Side Recipe, KTA Featured Recipe, mexican recipe, Seafood Recipe, shrimp ceviche recipe
Posted in Appetizers, KTA - Published, Recipes, Sides | No Comments »
Friday, May 4th, 2012
Serves: 4-6 people as a side dish or light lunch
Cooking Time: 30 Minutes
Ingredients:
2 cup quinoa
4 cups water
1 avocado – peeled, pitted and diced
1 cup cherry tomatoes, quartered
1 red pepper roasted, diced
1/2 cup red onion, diced
1/2 cup cilantro
1 clove garlic, minced
1 large lime juiced
1 Tablespoon Coconut Oil
1 Tablespoon Chili Garlic Sauce
Salt and pepper to taste
Directions:
Rinse the quinoa thoroughly before cooking to remove the bitter coating on the grains. Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer for about 15 to 20 minutes until the quinoa is tender and the water has been absorbed. Once cooked let the quinoa cold down in the refrigerate. Once the quinoa has chilled, gently stir in the tomatoes, roasted pepper, onion, cilantro and garlic. Season with lime juice, coconut oil, salt, and pepper and mix together. Enjoy with your favorite poultry or as a light lunch.
View Other Oahu Private Chef Ryan Covert’s Recipes Featured in KTA
Tags: Cold Side Recipe, grains, KTA Featured Recipe, quinoa, Salad recipe, vegetarian
Posted in Appetizers, Breakfast, KTA - Published, Recipes, Salads, Sides, Snack | No Comments »
Saturday, November 12th, 2011
Serves: Serves 6-8 People
Cooking Time: 25 Minutes
Ingredients:
10 oz Box of Near East Original Couscous
6 oz Bag Apricots, Chopped
½ Cup of Dried Cranberries
2 Cups of Watercress, Cropped
½ Cup Sliced Almonds, Toasted
Salt and Pepper to taste
Directions:
Follow couscous instructions on the side of the box. Meanwhile preheat oven to 350° and take out a cooking sheet. Place almonds onto cooking sheet and place into oven for 5 minutes or until lightly toasted. Once couscous is cooked and cooled down to room temperature add apricots, cranberries, watercress and toasted almonds. Season with salt and pepper to taste and toss ingredients together. Enjoy as a side dish or light lunch.
View Other Hawaii Private Chef Ryan’s Coverts Recipes Featured in KTA
Tags: Berries, Cold Side Recipe, Covert Affairs Recipe, Healthy Recipe, KTA Featured Recipe, Salad recipe
Posted in Entrées, KTA - Published, Recipes, Salads, Sides | No Comments »
Thursday, July 14th, 2011
Servers: 4-6 People
Cooking Time: 25 Minutes
Ingredients:
1 Small Seedless Watermelon, Cut off the rind and cut into small 1 inch cubes
1 (5 oz) Package of Arugula
1 (4 oz) Package of Feta Cheese, Crumbled
1 Box of Cherry Tomatoes, Wash and cut in half
1 Small Cucumber, Peeled and Sliced
1 Cup whole fresh mint leaves, julienned
Vinaigrette Ingredients
1/4 cup freshly squeezed orange juice
1 Lemon Zested
1/4 cup or 2 lemons, juiced
1 large Shallots, minced
1 tablespoon Honey
1/2 Cup olive oil
1 Teaspoon kosher salt
1/2 Teaspoon freshly ground Black Pepper
Directions:
In a medium size bowl, zest one lemon and add the juice of both lemons. Next whisk in the orange juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion.
Place the watermelon, cucumber, feta, cherry tomatoes, arugula, and mint in a large bowl or platter and drizzle with enough vinaigrette to coat lightly and toss evenly. Serve immediately for a light lunch or refreshing starter to your meal.
View Other Hawaii Private Chef Ryan’s Coverts Recipes Featured in KTA
Tags: Cold Side Recipe, Covert Affairs Recipe, Feta Cheese, KTA Featured Recipe, Watermelon
Posted in Recipes, Salads, Sides | No Comments »
Wednesday, March 30th, 2011
Serves: 6-8 people
Cooking Time: 30 minutes
Ingredients:
Slaw
1 bunch watercress, cut into 1-inch pieces
1/2 head red cabbage, sliced thin
1 large carrot, Peel off skin, julienne fine
1 red bell pepper, julienne fine
1 Asian pear, peel off skin, julienne fine
1/2 bunch mint leaves, chopped
1/2 bunch cilantro, chopped
Dressing
1/2 cup rice wine vinegar
2 tablespoon soy sauce
1 tablespoon Honey
3 tablespoon ginger, grated fine
3 cloves garlic, minced
1 lime, juiced
3 tablespoons toasted sesame oil
1/2 cup crunchy peanut butter
1 teaspoon sriracha chili sauce
Directions:
Marinate chicken with 1 cup of sweet chili sauce and bake in the oven at 425 degrees for 15-20 minutes or until done. Remove and chop up into strips and set aside for slaw. In a medium bowl, whisk together and set aside the rice vinegar, sesame oil, peanut butter, soy sauce, ginger, garlic, honey, lime and sriracha.
In a secondary larger bowl, mix the washed and chopped watercress, red cabbage, carrots, red bell peppers, Asian pear, mint, and cilantro. Just before serving add the chicken and toss with the dressing mixture and serve as a light lunch or crispy side dish.
View Other Honolulu Private Chef Ryan Covert’s Recipes Featured in KTA
Tags: Cold Side Recipe, KTA Featured Recipe, Salad recipe, Slaw recipe, watercress
Posted in Recipes, Salads, Sides | 2 Comments »
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