<![CDATA[Savory Roads Your Food Discovery Site For Recipes, Catering & Private Chef Services - The Daily Chop - Recipes]]>Sun, 18 Mar 2018 00:33:20 -0700Weebly<![CDATA[Our Awards for 2017]]>Wed, 15 Nov 2017 20:43:37 GMThttp://savoryroads.com/the-daily-chop---recipes/our-awards-for-2017
<![CDATA[We Placed 2nd in the Public's Choice Award at The San Diego International Paella & Wine Festival]]>Sun, 02 Jul 2017 20:05:22 GMThttp://savoryroads.com/the-daily-chop---recipes/we-placed-2nd-in-the-publics-choice-award-at-the-san-diego-international-paella-wine-festival
Very proud to have been chosen as the second place winners at the International Paella & WIne Festival in San Diego this past May 2017. 
<![CDATA[Grilled Chicken Caesar Pasta Salad]]>Wed, 21 Jun 2017 16:15:38 GMThttp://savoryroads.com/the-daily-chop---recipes/grilled-chicken-caesar-pasta-salad
Pasta Salad:
2 Grilled Chicken Breasts chopped (I use grilled chicken from the previous' day bbq)
1 Lb Bag of your favorite pasta shape
2 cups of chopped celery
1 Red Bell Pepper, chopped
1 Medium Onion chopped
1/4 cup of chopped parsley

Caesar Salad Dressing:
4  cloves garlic, minced.
2 tablespoon Dijon mustard.
1 tablespoon vinegar.
1 tablespoon Worcestershire sauce.
6 tablespoons mayonnaise.
1/2 cup olive oil.
The Juice of 1 Lemon
1/4-1/2 Cup of shredded parmesan cheese
4 Minced anchovy fillets
Salt and Pepper to taste
Place all dressing ingredients in a blender and blend until smooth, or you can use an immersion blender.

In a large bowl, place the pasta and add enough of the dressing to coat all the noodles, add the rest of the ingredients, if it looks a bit dry, add a little more of the dressing. Serve over fresh baby greens.
<![CDATA[Spicy Korean Cucumber Salad]]>Wed, 14 Sep 2016 17:11:52 GMThttp://savoryroads.com/the-daily-chop---recipes/spicy-korean-cucumber-salad
One of my favorite low carb salad to enjoy any time. Great with grilled meats, or fish. Enjoy!!!


3 English cucumber – sliced thinly
6 garlic cloves – minced
2-3 tbs of Hot Chili Powder
1 tsp sea salt
2 tsp raw sugar
3 tbsp rice vinegar
4 tsp toasted sesame oil
2 tsp fish sauce (optional)
2 tsb soy sauce (if you can't find fish sauce)


1. In a bowl, combine garlic, chili, salt, sugar, rice vinegar, toasted sesame oil, soy sauce, and fish sauce (if using).

2. Add in the cucumber slices and toss. Be sure to coat them all evenly.

3. Taste, and adjust seasonings if needed. Serve immediately, or chill in the fridge for 30 minutes before serving.

Tip: This recipe is best enjoyed immediately after preparation. If eating later, salt the cucumber slices first, rinse and dry cucumbers before mixing with the seasoning. This will reduce the moisture in the cucumber slices, allowing the salad stays fresh longer.
<![CDATA[Chicken a la Cantillana]]>Sun, 22 Nov 2015 22:50:52 GMThttp://savoryroads.com/the-daily-chop---recipes/chicken-a-la-cantillana
This recipe is inspired by the Seville Oranges (bitter oranges) that encircle the shrine of The Divine Shepherdess of Cantillana. I dedicate this recipe to the town of Cantillana, Spain.

1 cup of bitter orange marinade (I use Goya)  make your own
(1 cup of bitter orange juice (Seville oranges), 3 tbs of garlic powder, 2 tps of onion powder, 1 tsp of corriander, 3 tsp of sea salt, 1 tsp of pepper)

5  Saffron threads

2 tsp of smoked smoked paprika

3 tbs of Sea Salt

1 tbs of sugar

3 tbs of Extra Virgin Olive Oil

Mix all ingredients in a large bowl and allow to sit a room temperature for at least one hour.

Place 4-6 medium size chicken breast in a zip-lock bag, and add marinade

Allow the chicken to marinade for at least 4 hours, it is best to marinade over night.

Preheat oven at 375f

Bake chicken over a metal rack until done (internal temperature of meat is 165f)

Serve with mashed potatoes or rice.

<![CDATA[My Mom's Arroz Verde - Green Rice]]>Wed, 23 Sep 2015 15:36:17 GMThttp://savoryroads.com/the-daily-chop---recipes/my-moms-arroz-verde-green-rice
I posted this on Facebook, and people wanted the recipe.  So here it is folks. Enjoy.

My Mom's Arroz Verde

3 3/4 cups chicken broth (hot)
2  chopped green onions
1 cup chopped fresh cilantro
1 1⁄2 teaspoons sea salt
3  tablespoons olive oil
3  garlic cloves, peeled, chopped
2  cups parboiled rice (you can use regular rice, but parboiled rice works best for this recipe
Juice of 1 Lime

Wash the rice until water runs clear, and let it drain in a sieve/colander.
Place the hot chicken stock, scallions, parsley, cilantro, garlic, and salt in a blender/food processor and process until smooth. Add a little warm water if needed.
Heat the oil in a large saucepan.
Add the rice and stir to coat all the grains with the oil.  You are basically toasting the rice so that it releases less starch into the liquid.
Cook, stirring for about 3 minutes without burning.
Add the ingredients from the blender to the rice and incorporate well without over mixing.
Cook over high heat for 10 minutes, then reduce the heat to low. and cook for another 10 minutes.  Cover and allow to rest for 15 minutes covered. DO NOT REMOVE THE LID.
Finally, stir in the lime juice, making sure it's evenly dispersed, and fluff with a fork.

<![CDATA[Vegetarian Stuffed Eggplant]]>Tue, 25 Aug 2015 22:36:51 GMThttp://savoryroads.com/the-daily-chop---recipes/vegetarian-stuffed-eggplant
Vegetarian Stuffed Eggplant


2 large eggplants, sliced lengthwise of 1/4 inch thickness

1 cup of feta cheese, crumbled

A small bunch of finely chopped basil leaves

3 cloves of garlic

1/2 cup or more of grated mozzarella cheese

1 cup of cubed zucchini

1 cup of sliced mushrooms

salt and freshly ground black pepper to taste

1 jar of your favorite Marinara Sauce

olive oil for cooking

Directions for Stuffed Roasted Eggplant Rolls Recipe

Slice the eggplant lengthwise into 1/3-inch/1cm thick slices, sprinkle some salt and drizzle some olive oil over the eggplants and toss them well until well coated.

Preheat a non=stick skillet on medium heat; place the eggplant slices on the skillet and roast them until soft and cooked on both sides.  Continue the same way to roast the remaining eggplants.

In the same pan, once you are done pan roasting the eggplant, add a little olive oil and sauté the sliced mushrooms until tender (I use portabella, or oyster mushrooms, but any mushroom will do.)

Add the zucchini and garlic to the mushrooms and cook for another 3-5 minutes over medium heat.

You will only be using the large slices of eggplants. Any broken or small slices can be chopped and used for the stuffing.

Combine the smaller eggplant rounds that you chopped, the feta cheese, chopped basil leaves, mushrooms salt and black pepper to taste. Stir well and check the seasonings and adjust to suit your taste. Add the salt very cautiously as some feta cheeses may already be salty.

Arrange the  filling over one end of each grilled eggplant slice. Roll the eggplant slices around to enclose the filling and arrange the on a baking dish with the seam side down.

Cover in your favorite marinara sauce, and sprinkle the mozzarella cheese on top.

When you are ready to serve, sprinkle the  mozzarella cheese on top of the eggplants that you have arrange in a baking dish and broil in the oven until the cheese melts.

<![CDATA[Berenjenas Fritas con Miel de Caña - Fried Eggplant with Molasses]]>Tue, 25 Aug 2015 22:33:54 GMThttp://savoryroads.com/the-daily-chop---recipes/berenjenas-fritas-con-miel-de-caa-fried-eggplant-with-molasses
Fried Eggplant with Sugar Cane Honey (Molasses)

This is an easy and delicious recipe I tried at Bodega Campos in Cordoba, Spain


2 Large Eggplants cut into 1/3 inch slices

Juice of One Lemon

3 cups of AP Flour


6 cups of water

enough olive oil for frying (about 1-2 cups)

1/2 cup of molasses for topping



Cut the eggplant into 1/3 inch slices

Mix Lemon Juice, Water and Salt

Place the eggplant in the water mixture and allow to stand in water for 15-20 minutes

Dry the eggplant slices with paper towels or a clean towel

Heat the olive oil in a pan to 350F

Coat the eggplant in flour and shake off excess flour

Fry on both sides until golden brown

Transfer to a sheet pan lined with paper towels to absorb the excess oil

Place in a platter/plate and top with a drizzle of Sugar Cane Honey


<![CDATA[ Moroccan Inspired Preserved Lemons]]>Thu, 26 Mar 2015 18:07:51 GMThttp://savoryroads.com/the-daily-chop---recipes/moroccan-inspired-preserved-lemons
Preserved Lemons are a great way to add flavor to many dishes.  Chop them up finely and add to baked seafood dishes;  Tagines, Place a few slices in to the cavity of a chicken before roasting. Add them to your seasoned olives.

6  unwaxed lemons (washed)

4.5  Oz. coarse sea salt (DO NOT USE KOSHER SALT)

2  whole cloves

2  bay leaves

1/4 tsp. of  coriander powder

1/2 tsp. of freshly ground black peppercorns

1 tsp of sweet paprika (optional)

1/4 tsp of cayanne pepper (optional)

2 - 16 oz mason jars

1. Soak the lemons in water for 2, changing the water once a day.

2. Pat the lemons dry and slice them to 1/4 inch wedges.

3. Sprinkle the lemons with half the corse sea salt. DO NOT USE KOSHER SALT.

4. Place half the remaining salt in the bottom of a 3 large mason jars. Pack the lemons in and add the bay leaf and spices amongst the lemons.

5. Press down to release the lemon juice from the lemons.

6. Seal and leave for at least one week up to a month before use; they will last up to 3 months in the fridge.

7. When you come to use the lemons, make sure you rinse them thoroughly before using.

<![CDATA[Beignets - A Tradition for "Mardi Gras"]]>Sun, 15 Feb 2015 21:53:02 GMThttp://savoryroads.com/the-daily-chop---recipes/beignets-a-tradition-for-mardi-gras
6 fl. oz.  Warm (not hot) Water
1/4 oz.  Yeast, dry-active 
2 oz.  Sugar, granulated
4 oz.  Cream, manufacturing
1 oz.  Butter Melted, unsalted 
1 Egg (large)
1/2 tsp. of vanilla extract
1/2 tsp.  Salt, sea salt
1lb 4 oz.  AP Flour 

As Needed Sugar, confectioners


1. In a large bowl, dissolve yeast in warm water. Add milk, oil, sugar, egg and 1/2 the flour. Beat until smooth. Stir in  remaining flour to form a soft dough . Do not knead. Cover and refrigerate overnight.
2. Punch dough down. Turn onto a floured surface; roll into a rectangle. Cut into 2-in. squares. 

3. In an deep skillet or deep fryer heat oil to 375°. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Roll warm beignets in confectioners' sugar.