Chef Woods Recipes
Last Updated:November 11, 2016
Appetizer - Serves 4-6
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 tablespoons paprika
- 1 teaspoon black pepper
- 1 tablespoon ground coriander
- 1/2 teaspoon cayenne pepper
- 1 tablespoon garlic powder
- 1/2 teaspoon crushed red pepper
- Himalayan Sea Salt to taste
- 2 tablespoons Canola oil
- 12 large shrimp peeled & deveined
- 1 head romaine lettuce shredded
- 1 fresh lime
- 1 Avocado optional (only if ripe)
- 1 cup tomatoes dice
- 1/4 red onion thinly sliced
- 12 Tortillas
- 1/2 cup sour cream
- 1/4 cup water
- 2 tablespoons chopped green onions
- 1 tablespoon cilantro leaves
- 1-2 cloves garlic minced
To make the sauce, place sour cream in a bowl. Add water and remaining sauce ingredients and mix together. Set aside.
Next, mix all of your seasoning blend ingredients in a bowl and set aside. Heat oil in a large skillet over medium high heat. While oil is heating, lay shrimp out on a tray and sprinkle seasoning on both sides. Add a few shrimp to the hot pan (do not crowd the pan) and sauté on one side for 1 to 2 minutes, turn the shrimp over and cook another 1 minute or so. Remove the shrimp from the pan.
To serve tacos, lay out one tortilla, place a couple of shrimps along the center. Drizzle a little sauce over the shrimp. Lay on top of the shrimp, onion, tomatoes, avocado (if you have) and lettuce. Fold in half and eat.
Place chickpeas in a large saucepot and fill with water. Bring to a bowl. After water comes to a boil, lower the heat and let simmer for 45 minutes or until the chickpeas are soft to the bite.
To serve tacos, lay out one tortilla, using a slotted spoon scoop some chickpeas and place along the center of the tortilla. Drizzle a little sauce over the chickpeas. Place on top of the chickpeas, onion, tomatoes, avocado (if you have) and lettuce.
SLOW ROASTED CHICKEN
Entrée - Serves 4
- One 3–3 1/2 pound chicken
- 1/4 cup olive oil
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 tablespoon smoked paprika
- Fresh cracked black pepper
- Himalayan Sea Salt
- 1/2 cup kosher salt
- 1/4 teaspoon freshly ground pepper
- 1 bay leaf
To make brine, fill up a large plastic container or large pot with water and add the brine seasonings. Whisk around to allow the salt to dissolve. Add the chicken to the solution and place in the refrigerator for up to 24 hours.
Preheat oven to 350° F. Remove the chicken from the brine. Place the chicken in a 2-qt. baking dish; Pour the oil over the bird and rub all over the chicken. Generously sprinkle the garlic, onion, and smoked paprika all over the chicken on both sides. Season with Himalayan salt and black pepper. Place chicken face down (breast side down) and place in the oven. Cook the chicken for 1 hour on the breast side, then turn chicken right side up and cook for the remaining 1 to 1½ hour, or until the chicken reaches an internal temperature of 165 degrees.
CHOCOLATE CHIP & POPCORN COOKIES
Dessert - Makes 12-14 cookies
- 2 tablespoons vegetable oil
- 1/4 cup real good popcorn (already popped)
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, melted
- 1/4 cup unsalted butter, softened to room temperature
- 1/2 cup Demerara (fine crystal turbinado) sugar
- 1/3 cup dark Muscovad (dark sugar)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon Himalayan sea salt
- 1/2 cup bitter sweet chocolate chips
- 1/4 cup semi sweet chocolate chips
Place the pre-popped popcorn in a cloth towel or on a cutting board and smash until it is half its normal size.
Preheat oven to 350 degrees F.
Line two baking sheets with parchment paper or spray with non stick spray and set aside. In a mixing bowl with the paddle fitted attachment, cream together oil, butter, and sugars. Cream until butter appears a bit fluffy, roughly 2 to 3 minutes. Add egg and vanilla extract and beat for one minute more. Add flour, baking soda, and salt and beat again for another minute or two. Remove the bowl from the mixer stand and add the popcorn and chocolate chips, using a spatula fold into the batter.
Scoop dough using a large spoon or ice cream scooper into your hand and shape into a cookie shape size (2 inch diameter) and place onto the baking sheet, leaving a couple inches between the dough. Bake for 10 to 13 minutes or until the edges and tops are golden brown.
Remove from the oven; allow to rest on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely. Store cookies in an airtight container at room temperature.
©2016 Chef Marvin Woods • www.chefmarvinwoods.com