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If you are like us, you will spend your holiday weekend Barbecuing. Here are some of our favorite family recipes.
Enjoy!

CITRUS GRILLED SHRIMP (APPETIZER)
Ingredients:

  • 1/2 Cup Soy Sauce (I prefer low sodium)
  • 1/4 Cup Lime Juice
  • 1/2 Cup Vegetable Oil
  • 1 Tsp Minced Garlic
  • 1/2 Cup Chopped Cilantro
  • 1/2 Lime  – Chopped
  • 1 Tsp Cajun Spice (I prefer Paul Prudomme’s Blackened Magic Redfidh)
  • 18 Jumbo Shrimp – Uncooked, Shelled, Deveined

Recipe:

  1. Whip All Ingredients Together
  2. Marinade Shrimp 10-15 Minutes
  3. Grill Medium High Until Shrimp is Cooked

GRILLED TUNA with CUCUMBER SALAD RECIPE (from Chowhound)
Ingredients for Salad:

  • 1 Tbl Fish Sauce
  • 1 Tbl Grated, Peeled Fresh Ginger (from about a 2-3″ piece)
  • 1 Tbl Freshly Squeezed Lime Juice
  • 1 Tbl Granulated Sugar
  • 1 Medium Garlic Clove – Minced
  • 1 Thai Bird Chile – Stemmed and Minced
  • 1 Tbl Vegetable Oil
  • 1 Medium Carrot – Peeled and Grated (about 1 cup)
  • 1/2 English Cucumber (about 8 ounces) – Sliced into 1/8″ Thick Rounds
  • 2 Tbl Coarsely Chopped Fresh Cilantro

Ingredients for Tuna:

  • 4 (1″ thick) Sushi-Grade Tuna Steaks (about 1 1/2 pounds)
  • Vegetable Oil (for oiling the tuna and the grill)
  • Kosher Salt
  • Freshly Ground Black Pepper
  • 2 Tbl Coarsely Chopped Roasted, Salted Peanuts
Salad Recipe:
  1. Place the fish sauce, ginger, lime juice, sugar, garlic, and chile in a medium, nonreactive bowl and whisk until the sugar has dissolved.
  2. Add the oil in a slow, steady stream, whisking until combined.
  3. Add the carrot and cucumber and stir until evenly coated; set aside.
  4. Add the cilantro to the salad, stir to combine, and divide the salad evenly among 4 plates.

Tuna Recipe:

  1. Heat a grill pan or outdoor grill to high (about 450°F to 550°F).
  2. Meanwhile, pat the tuna dry with paper towels. Rub the fish on both sides with a thin layer of vegetable oil and season generously with salt and pepper.
  3. When the grill is ready, rub the grates with a towel dipped in vegetable oil. Place the tuna on the grill and cook undisturbed until dark grill marks appear, about 2 minutes. Using a flat spatula, flip the fish and cook until grill marks appear on the second side but the middle is still rare, about 2 to 3 minutes more. Transfer the tuna to a cutting board.
  4. Slice each tuna steak against the grain into 1/4-inch-thick pieces and place over the salad. Sprinkle with the peanuts and serve immediately.

GRILLED CHICKEN with BOARD DRESSING (from Epicurious)
Ingredients:

  • 1 Dried Guajillo or New Mexico Chile
  • 1/2 Tsp Crushed Red Pepper Flakes
  • 3/4 Cup Chopped Fresh Cilantro
  • 1/4 Cup Chopped Fresh Oregano
  • 1 Tsp Finely Grated Lime Zest
  • 1/4 Cup Olive Oil (plus more for grill)
  • Kosher Salt
  • Freshly ground Pepper
  • 1 4lb Chicken – Halved, and Backbone Removed
  • Lime Wedges (for serving)

Recipe:

  1. If using a whole chile, toast in a dry skillet, turning often, until slightly puffed and darkened, about 4 minutes. (Do not toast red pepper flakes.) Discard stem and seeds. Finely chop chile and transfer to a small bowl. Stir in cilantro, oregano, lime zest, and 1/4 cup oil; season dressing with salt and pepper.
  2. Prepare grill for medium indirect heat (for a charcoal grill, bank coals on 1 side of grill; for a gas grill, leave 1 burner turned off). Brush grill rack with oil. Season chicken with salt and pepper and place, skin side down, on grill. Grill chicken, turning occasionally, until skin is crisp and browned and an instant-read thermometer inserted into the thickest part of a thigh registers 165°, 10-15 minutes per side (move chicken to cooler part of grill if it’s cooking too quickly). About 5 minutes before chicken is done, baste with some of dressing.
  3. Pour remaining dressing onto a carving board (or platter, if you don’t have a large board) and place chicken, skin side up, on top. Let sit at least 10 minutes to rest and absorb flavor from dressing before carving. Drizzle chicken with some dressing from board and serve with limes.
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Glazed Fresh Fruit Tart
This dessert is simple, delicious and colorful…the perfect treat for the holiday weekend BBQ.
  • Sugar Cookie Pie Crust or Refrigerated Cookie Dough
  • 8 Ounces of Cream Cheese – Softened
  • 1/2 Cup Sugar
  • 1 Teaspoon Vanilla
  • 1 Pint Strawberries – Sliced
  • 1 Pint Blueberries
  • 2 Kiwi Fruits – Peeled and Sliced (or sliced bananas)
  • 6 Ounces Red Currant or Apple Jelly (I prefer Red Currant)
  • 1 Tablespoon Unflavored Gelatin
  • 1/4 Cup Water

Please Note: The strawberries and blueberries give it a patriotic feel but feel free to substitute any fruit. Bananas are a nice alternative as well as other berries.

Line a 16 inch pizza pan with dough then crimp the edges. Bake for 8 minutes at recommended temperature then cool. Combine sugar, cream cheese, vanilla and spread over crust. Arrange fruit over the cheese mixture. Heat jelly to liquid state. Add gelatin and stir quickly to dissolve. Remove from heat and add water and mix. Pour over fruit tart. Keep cool in refrigerator until serving.

Enjoy!

 

 

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SOFT-SHELL CRAB with PRESERVED LEMON & ALMONDS
By David Tanis
The soft-shell crab season is here! This is a delicious way to serve crab this spring/summer.
Enjoy! ~ Katie
Time: 30 Minutes
Yield: 4 Servings

INGREDIENTS:

  • 1/2 cup all-purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 2 teaspoons paprika
  • 1 teaspoon salt, plus more for seasoning
  • 4 soft-shell crabs, cleaned (see note)
  • 8 tablespoons (1/4 pound) butter, melted
  • 1/2 cup sliced almonds
  • 2 tablespoons diced preserved lemon
  • 2 tablespoons chopped cilantro
  • Lemon wedges, for serving

RECIPE:
https://cooking.nytimes.com/recipes/1014740-soft-shell-crab-with-preserved-lemon-and-almonds

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ROASTED CHICKEN with POTATOES, ARUGULA & GARLIC YOGURT
By Melissa Clark
This recipe may seem like a  hodgepodge of ingredients but it plays out great and is delicious!
Enjoy! ~ Katie
Time: 1 Hour – Plus Marinating
Yield: 4 Servings

INGREDIENTS:

  • 1 1/2 pounds chicken thighs and drumsticks
  • 1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2 inch slices
  • 2 1/2 teaspoons kosher salt, more as needed
  • 1/2 teaspoon black pepper, more as needed
  • 2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
  • 1/2 teaspoon ground cumin
  • 4 1/2 tablespoons extra-virgin olive oil, more as needed
  • 2 leeks, white and light green parts only, halved lengthwise and thinly sliced
  • 1/2 teaspoon lemon zest (from 1/2 lemon)
  • 1/3 cup plain yogurt (do not use Greek yogurt)
  • 1 small garlic clove
  • 2 ounces baby arugula
  • Chopped fresh dill, as needed
  • Lemon juice, as needed

RECIPE:
https://cooking.nytimes.com/recipes/1017359-roasted-chicken-with-potatoes-arugula-and-garlic-yogurt 

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Mother-in-Law Salmon (3-4 Servings)
Here is an easy and tasty salmon recipe I found on the DinneraLoveStory blog.  It is easy, tasty and for all ages from baby on up.  I used Artic Char instead of Salmon and it worked well.
Enjoy! ~ Katie
Ingredients:
  • 1 pound salmon, cut into 3 or 4 fillets
  • 1/4 teaspoon salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 1 tablespoon mayonnaise
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 garlic cloves, minced

Directions:

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
  • Place the salmon fillets on the parchment. Sprinkle with the salt (except for baby’s portion) and pepper to taste.
  • In a small bowl, stir together the olive oil, mayonnaise, lemon juice, and mustard. Stir in the parsley and garlic.
  • Spoon the olive oil mixture over the salmon fillets. Roast the fish until it flakes easily in the center when tested with a fork or knife, 12 to 15 minutes, depending on the thickness. If you’re serving a baby, cool and flake the fish with a fork.
For the full blog post and recipe…CLICK HERE.

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Our Table…Granola

During the winter I feel like granola should have more oomph to it. This is an updated version I make when there is a lack of fresh fruit.  This recipe can easily be doubled.
Updated Granola Recipe
Ingredients:
  • 3 cups old-fashioned rolled oats
  • 1/4 cup toasted wheat germ
  • 1 cup hulled raw pumpkin seeds
  • 1 cup hulled raw sunflower seeds
  • 1/2 cup walnuts – roughly  chopped
  • 1/2 cup almonds – roughly chopped
  • 1/3 cup unsweetened coconut
  • 1/4 teaspoon cinnamon
  • 1/2  teaspoon kosher salt
  • 1/4-1/2 cup maple syrup
  • 2 tablespoons olive oil
  • 1 or 2 egg whites depending on the egg size
Instructions:
  1. Pre-heat oven 300F
  2. Mix first 11 ingredients together
  3. In a separate bowl whip the egg whites until frothy then add to the granola mix
  4. Spread on a baking sheet lined with parchment paper
  5. Bake for 45 minutes.
Feel free to add dried fruit at this point. Granola will keep for two weeks in pantry or you can freeze it.
Enjoy!
Katie

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Ginger Fried Rice
This recipe for Ginger Fried Rice from Jean Georges is fantastic!  Last time I made it I stirred in some cooked shrimp to fill it out.  Whatever you do – don’t skip the fried egg on top, it makes it!
Enjoy!
Katie

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