Tangy Muhammara (Red Pepper & Walnut Dip)

October 2nd, 2011 § 0 comments § permalink

Ingredients

1 cup walnuts
3 to 4 cloves garlic
¼ cup breadcrumbs
2 red peppers, roasted and pureed
3 tablespoons tomato paste
1 tablespoon pomegranate molasses
1 teaspoon lemon juice
Salt to taste
½ teaspoon cayenne pepper
½ teaspoon freshly ground black pepper
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon dried mint (or 1 tablespoon chopped fresh mint)
2 teaspoons olive oil, plus more as needed

Directions

In the food processor, chop the walnuts and garlic finely. Add the breadcrumbs and pulse to mix. Add red pepper puree, tomato paste, pomegranate molasses, lemon juice, salt and spices until smooth. While machine is running, pour in the olive oil. Make sure not to over-mix since the texture should be thick, not too creamy. If it is too dry for you, add more tomato paste or olive oil. Serve with toasted bread or pita wedges.

Recipe adapted from delishturkish.blogspot.com

Madras Curry Mix – BULK

September 12th, 2011 § 0 comments § permalink

Makes about 6 cups (48 ounces)

Ingredients

½ cup coriander, ground
2 cups cumin, ground
1 cup black mustard seeds, ground
13 cup black peppercorns, ground
13 cup cloves, ground
3 tablespoons fenugreek seeds, ground
3 tablespoons fennel seeds, ground
¼ cup salt
16 dried small red chili, ground

Directions

Mix together all ingredients in a large bowl, making sure that the dried chili pepper is ground up well. Store in an airtight container for up to 2 months, preferably in a dark and cool location.

Summer Garden Portobello Quiche

August 11th, 2011 § 0 comments § permalink

Makes 1 mini Quiche

Ingredients

1 large portabella mushroom, stem removed
2 eggs, beaten
3 cherry tomatoes, sliced
2 green onions, sliced thin
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh tarragon, chopped fine
Salt/pepper
2 tablespoons half and half
2 tablespoons gruyere cheese, grated
1 tablespoon parmesan cheese, grated

Directions

Pre-heat oven to 400°F. Gently scoop out the inside of the portabella mushroom using a spoon so it resembles a bowl. Reserve the scoop mixture for another dish. Mix eggs, tomatoes, green onions, fresh herbs, salt and pepper, cream and cheese. Place the portabella mushroom bowl side up on a baking sheet. Pour the egg mixture inside the scooped portabella, filling to the rim. Place in the oven and bake about 25-30 minutes.

Rosemary and Plum Grilled Pork

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 boneless pork loin chops
Salt/pepper
3 plums (black preferred), deseeded, and chopped
1 teaspoon fresh ginger, chopped superfine
2 cloves roasted garlic
½ cup red wine
½ cup water
2 tablespoons brown sugar
1 tablespoon fresh rosemary leaves

Directions

Season the pork loin chops with salt and pepper and set aside. Heat a grill to hot or pre-heat the oven to 350°F. In the meantime, combine the ingredients in a small saucepan and bring to a boil. Reduce to low and cook about 10 minutes or until semi thick. Season to taste with salt and pepper. Grill or bake the pork until desired doneness. Serve with warm not hot plum sauce over the top.

Grilled Eggplant Rolls with Tomatoes and Zucchini Mint Salsa

August 10th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

2 large globe eggplants, sliced thin, long ways
Salt & pepper
Olive oil
3 medium tomatoes, roasted and chopped small
3 cloves garlic, roasted and chopped small
1 medium yellow onion, roasted and chopped small
1 small zucchini, roasted and chopped small
2 teaspoons lemon zest
2 tablespoons lemon juice
¼ cup fresh mint leaves, chopped fine
1 cup fresh ricotta

Directions

Lay the eggplant down on a large baking sheet and season with salt. Set aside. Pre-heat oven to 425°F. On another baking sheet place the tomatoes, garlic, onions and zucchini, making sure they are in large pieces and drizzle with olive oil and sprinkle with salt. Place in the oven and roast for about 10 minutes or until charred slightly. Set aside and allow to cool. In the meantime grill the eggplant on a hot grill for about 3 minutes per side or until browned and grilled nicely. Chop all the roasted vegetables and toss in a bowl and toss together with lemon zest, juice and fresh herbs. Spoon a dollop or two of the ricotta on the grilled eggplant and spoon some of the roasted salsa on top. Roll up the eggplant and drizzle some of the juice from the roasted salsa over the top.

Grilled Zucchini, Portabella’s and Eggplant with Lemon Ricotta & Grilled Flatbread

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 zucchinis, sliced long and thin using a mandolin
1 portabella mushroom, sliced thin
1 grilled Japanese eggplant, sliced round and thin
Salt & pepper
Olive oil
1 cup fresh ricotta
1 tablespoon lemon zest plus 2 teaspoon
Grilled flatbread (recipe follows)

Directions

Follow instructions for the grilled flatbread and keep warm. Place all the ingredients on a flat baking sheet and season with salt and pepper and 2 teaspoons lemon zest, making sure to get both sides. Drizzle olive oil over it, not too much and flip and do the same. Let stand while the lemon ricotta is made. In a medium bowl mix together the lemon juice, ricotta, and zest and season to taste with salt. Heat a grill and grill all vegetables until grilled and soft, or about 3-4 minutes. Place a dollop of the herbed ricotta on the flat bread and spread around, place the grilled vegetables of choice over the top and serve!

Grilled Herbed Flatbread

Makes 6 hand sized breads

Ingredients

1½ cups warm water
1 teaspoon active dry yeast
3½ cups all purpose flour
2 teaspoons sea salt
Olive oil
Coarse salt
¼ cup fresh herbs of choice (rosemary being the classic version), chopped fine

Directions

In a small bowl combine warm water and yeast, whisk a bit to mix and let stand for about 10 minutes or until the yeast if frothy and dissolved. In a large bowl mix the flour and salt, add the yeast mixture and about 2 tablespoons of olive. Mix well with hands or a wooden spoon until sticky dough is made, adding more flour or water if needed. Turn the dough out onto a floured flat surface and knead until smooth and elastic or about 5-10 minutes. Grease a large mixing bowl with olive oil and place the dough (smooth and elastic) in a round ball in the bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until more than doubled in size or approximately 1½ hours. Punch down dough and divide into 6 balls. Roll out each ball into hand size flat bread until golden brown with grill marks, or about 3-4 minutes per side. Take off the grill and immediately brush with olive oil, sprinkle with salt and rosemary.

Grilled Chicken Paillard with Nectarine Salsa and Peach BBQ Sauce

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 large chicken breasts, boneless, skinless
Salt/pepper
Peach BBQ Sauce (recipe follows)
2 nectarines, not fully ripe, firm, deseeded and chopped small
½ red bell pepper, deseeded and chopped small
1 green bell pepper, deseeded and chopped small
½ red onion, chopped small
1 serrano chili, deseeded and chopped fine
½ cup fresh cilantro, chopped fine
Juice of 2 limes
1 teaspoon salt

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Place them in a large flat baking dish and smother them with the peach BBQ sauce. Let stand for about 20 minutes. Preheat your grill or an oven to 325°F. In a medium bowl combine the nectarines, peppers, onions, chili and cilantro and mix together well. Squeeze the lime juice and season with salt and mix well. Let stand while the chicken cooks. Place chicken, letting all excess BBQ sauce drip off, on greased grill for a few minutes on each side or in the oven for about 5-10 minutes flipping once more. Serve the chicken paillards with the salsa spooned over the top.

Peach BBQ Sauce

Makes 2 cups of sauce

Ingredients

3 peaches, peeled and halved
1 teaspoon sugar
½ cup apple cider vinegar
¼ cup olive oil
1 teaspoon honey
¼-½ cup bourbon
1 tablespoon Dijon mustard
Juice and zest of 1 lemon
¼ cup sweet yellow onion, chopped
1 teaspoon salt
1 teaspoon black pepper

Directions

Sprinkle peaches (open halves) with sugar and grill until soft. Combine all ingredients in a blender (or use a handheld food processor) and blend until relatively smooth but still has some coarseness. Brush the sauce on meats while they are cooking.

Grilled Chicken Pillards with Cucumber and Melon Herb Salsa

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 large chicken breasts, boneless, skinless
Salt/pepper
1 teaspoon lime zest
Juice of 1 lime
2 tablespoons lemon juice
2 tablespoons white balsamic vinegar
3 tablespoons almond oil
1 tablespoon agave nectar
2 tablespoons fresh mint, chopped fine
1 tablespoon fresh parsley, chopped fine
1 tablespoon fresh tarragon, chopped fine
½ medium sized cantaloupe, deseeded, peeled and chopped small
2 large cucumbers, deseeded and chopped small
½ red onion, chopped fine
Salt & black pepper

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat your grill or an oven to 325°F. In a small bowl whisk together the zest, citrus juices, vinegar, oil and agave nectar until well mixed. Season with salt and pepper to taste. Add the fresh herbs. Pour over the cucumbers and melons in another bowl and mix well. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 5-10 minutes flipping once more. Serve the chicken pillards with the salsa spooned over the top.

Chicken Paillards with Grilled Peach & Pepino Salsa

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

4 large chicken breasts, boneless skinless
Salt/pepper
2 medium peaches, pitted and chopped fine
1 medium Pepino melon, seeds removed, peeled and chopped fine (1 cup chopped honeydew melon can be substituted)
1 medium red bell pepper, chopped
2 teaspoons jalapeño or serrano pepper, chopped fine
¼ cup fresh cilantro, chopped fine
Juice of 1 lime
1 teaspoon lime zest
2 tablespoons avocado oil or canola oil
1 tablespoon peach preserves
1 tablespoon chipotle in adobo sauce, mashed

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat you grill or an oven to 325°F. In a medium bowl combine peaches, bell peppers, jalapeños, and cilantro and toss together. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 5-10 minutes flipping once time. Serve the chicken paillards with the salsa spooned over the top.

Grilled & Stuffed Cuttlefish

August 6th, 2011 § 0 comments § permalink

Serves 4

Ingredients

4 medium cuttlefish, cleaned and kept whole
½ cup fresh shelling beans, cooked
½ cup fresh tomatoes, chopped
1 small onion, chopped
1 clove garlic, chopped
½ cup breadcrumbs
¼ cup pecorino cheese, finely grated
1 teaspoon lemon zest
2 tablespoons lemon juice
2 tablespoons plus 1 tablespoon fresh pesto
Salt and pepper
Lemon wedges

Directions

Chop the tentacles up and toss together in a mixing bowl with the beans, tomatoes, onions, garlic, breadcrumbs and pecorino. Mix in lemon zest and juice and pesto and season with salt and pepper to taste. Carefully stuff the bodies of the cuttlefish and brush with the reaming pesto on both sides. Grill on a hot grill for about 10-12 minutes flipping 2-3 times as needed.

Thai Coconut Scallop Ceviche

July 29th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 pounds of Nantucket Bay Scallops
2 teaspoons salt
Juice and zest of 3 limes
½ cup coconut milk
2 tablespoons hoisin sauce
1 tablespoon lemon grass bulb, chopped into a paste
1 tablespoon garlic, chopped into a paste
1 tablespoon ginger, chopped into a paste
1 tablespoon raw sugar
1 or 2 red thai chilis, sliced thin
1 red bell pepper, chopped fine
2 tablespoons fresh thai basil, chopped
2 tablespoons fresh cilantro, chopped
1 tablespoon fresh mint, chopped
Chopped peanut for garnish (optional)

Directions

Place the scallops in a bowl and season with salt. In another mixing bowl mix the lime juice, coconut milk, hoisin and all the garlic, ginger lemon grass and sugar until well mixed. Add the thai chilis, bell pepper and mix well. Marinate refrigerated about 30-45 minutes. Take out or the refrigerator and add the fresh herbs, let stand for 10 minutes and serve garnished with peanuts!

Sweet Red Pepper Sauce

July 26th, 2011 § 0 comments § permalink

Makes 1 cup

Ingredients

2 roasted red bell peppers, deseeded and peeled
2 teaspoons lime zest
¼ cup lime juice
½ teaspoon salt
1 teaspoon champagne vinegar

Directions

Blend all ingredients in a blender until a smooth sauce is formed.

Spicy Corn Fritters with Sweet Red Pepper Sauce

July 26th, 2011 § 1 comment § permalink

Serves 6-9

Ingredients

3/4 cup all purpose flour
¼ cup course corn meal
1 teaspoon baking powder
2 eggs
¾ cup milk or buttermilk
1 teaspoon salt
1 teaspoon lime zest
½ cup poblano pepper, chopped fine
2 teaspoons Serrano peppers, chopped superfine
4 cups sweet corn kernels (fresh)
1 tablespoon fresh cilantro, chopped super fine
Canola oil for frying
Maldon salt
Sweet Red Pepper Sauce (recipe follows)

Directions

In a large bowl whisk together flour, baking powder. Whisk in eggs, milk, salt and lime zest until a loose batter is formed. Fold in the peppers and corn and gently mix, afterwards adding the fresh herbs until mixed well. In the meantime heat the oil in a large frying pan. Drop by small to medium spoonfuls into the hot oil and cook flipping as needed until all sides are golden brown. Remove from the oil and immediately season with the Maldon salt. Serve with the Sweet Bell Pepper Sauce.

Sweet Red Pepper Sauce

Makes 1 cup

Ingredients

2 roasted red bell peppers, deseeded and peeled
2 teaspoons lime zest
¼ cup lime juice
½ teaspoon salt
1 teaspoon champagne vinegar

Directions

Blend all ingredients in a blender until a smooth sauce is formed.

Chicken Paillards with Grilled Peach & Pepino Salsa

July 26th, 2011 § 1 comment § permalink

Serves 6

Ingredients

4 large chicken breasts, boneless skinless
Salt/pepper
2 medium peaches, pitted and chopped fine
1 medium Pepino melon, seeds removed, peeled and chopped fine (1 cup chopped honeydew melon can be substituted)
1 medium red bell pepper, chopped
2 teaspoons jalapeno or Serrano pepper, chopped fine
¼ cup fresh cilantro, chopped fine
Juice of 1 lime
1 teaspoon lime zest
2 tablespoons avocado oil or canola oil
1 tablespoon peach preserves
1 tablespoon chipotle in adobo sauce, mashed

Directions

Pound the chicken breasts in between two sheets of plastic or in a zip lock bag with a meat hammer until about ½ inch thick and consistently even. Cut into small triangle or similar shapes about 3-4 inches in circumference. Season with salt & pepper. Preheat your grill or an oven to 325° F. In a medium bowl combine peaches, bell peppers, jalapenos, and cilantro and toss together. In a separate bowl, whisk together the lime juice, zest, avocado oil, peach preserves and chipotles until a smooth sauce is formed. Season with a pinch or two of salt and pour over peach mixture and toss together. Let stand at room temperature while the chicken cooks. Place chicken on greased grill for a few minutes on each side or in the oven for about 10-5 minutes flipping once time. Serve the chicken paillards with the salsa spooned over the top.

Ger-Nis Jerk Cole Slaw

July 22nd, 2011 § 0 comments § permalink

097

Serves 12

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
¾ cup mayonnaise

For the salad

3 cups red cabbage, shredded
2 carrots, shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
½ cup fresh cilantro, chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth and set aside. Toss together cabbage, onions, carrots, peppers and cilantro until mixed. Mix in dressing and toss until evenly distributed. Season with salt to taste.

Lean Grassfed Beef Burger

July 11th, 2011 § 0 comments § permalink

Serves 4

Ingredients

1 pound lean ground beef (grass fed)
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh marjoram, chopped fine
1 tablespoon fresh parsley, chopped fine
1 tablespoon ground mustard powder
2 tablespoon Worcestershire sauce
Salt/pepper

Directions

Combine all ingredients together in a large mixing bowl and form out patties. Place on wax paper and place in freezer for approximately 10 minutes on each side until hard but not totally frozen. Preheat the grill making sure that it is well oiled and clean. Make sure heat is steady and high while cooking burgers. Do not flip burgers multiple times. The key is to flip the burger once or twice but no more. Minimizing flipping also ensures that the burgers stay well formed. Generally speaking, cook meat for two minutes per side for rare burgers, three minutes per side for medium, and four minutes per side for well done burgers. Top with cheese or the condiments of your choice.

Tomato Basil Frittata Cups

July 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 eggs
¼ cup of your preference of milk (dairy, soy, rice, or almond… unsweetened and plain)
½ pint of grape tomatoes, halved
1 handful of basil, chopped
1 clove of garlic, chopped fine
1 tablespoon parsley, chopped
¼ cup parmesan
Salt & pepper
1 teaspoon olive oil
Cooking spray

Directions

Preheat oven to 375°F. In a small skillet brown garlic and tomatoes for about 4 minutes. Set aside and let cool, then mix in chopped herbs. In a large mixing bowl, whip eggs, milk and salt & pepper till frothy. Spray muffin tins with cooking spray. Fill each muffin hole ¾ the way up with egg mixture, then dollop in a spoonful of tomato mixture. Sprinkle with cheese and bake for 25 minutes or util a toothpick comes out clean. To store, plane cooled frittatas in a ziplock bag and refrigerate for up to 1 week. Reheat each one in the microwave for 35 seconds.

Jerk Chicken Slaw

July 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
½ cup mayonnaise

For the salad

2 cups red cabbage, shredded
1 carrot shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/3 cup cilantro chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth set aside.  Toss together cabbage, onions, carrots, peppers and cilantro until mixed.  Mix in dressing and toss until mixed. Season with salt to taste.

Jerk chicken Slaw

July 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For the dressing

1 clove garlic, chopped fine
½ teaspoon fresh ginger, peeled and chopped
1 teaspoon habanero pepper, deseeded and chopped
½ teaspoon lime zest
½ teaspoon orange zest
1 pinch allspice, ground
1 pinch nutmeg, freshly grated
1 pinch cinnamon, freshly grated
½ teaspoon black pepper, ground
1 pinch salt
2 teaspoons brown sugar
1½ teaspoon fresh thyme leaves
1 tablespoon canola oil
1 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons apple cider vinegar
½ cup mayonnaise

For the salad

2 cups red cabbage, shredded
1 carrot shredded
1 red onion, chopped
1 jalapeño, chopped fine
1 red bell pepper, chopped
1 orange bell pepper, chopped
1/3 cup cilantro chopped

Directions

In a mixing bowl whisk together all ingredients for the dressing until smooth set aside.  Toss together cabbage, onions, carrots, peppers and cilantro until mixed.  Mix in dressing and toss until mixed. Season with salt to taste.

Whole Grain Onion Tarts

June 27th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 tablespoons butter
2 cups red onion, sliced
½ cup goat cheese
1 tablespoon chives
1 tablespoon parsley
Salt/pepper
Whole wheat puff pastry

Directions

Preheat oven to 375°.

In a large sauté pan over medium heat, add butter. Cook red onions until translucent, about 5 to 7 minutes. Remove from heat, and add goat cheese and herbs. Season with salt and pepper. Place puff pastry on a lined baking sheet, either on a large square or small squares. Spoon mixture into tart and bake in oven for 10 minutes or until golden brown. Serve warm.

Solo Fish Dinner of Mackeral, Fennel Olive & Herbs with Lemony Spring Potatoes

June 23rd, 2011 § 0 comments § permalink

Serves 1-2

Ingredients

1 small whole mackerel, cleaned and deboned if possible
Salt/pepper
1 small fennel bulb, sliced thin
¼ cup calamata olives, pitted and sliced
1 lemon (half sliced and the other juiced)
Baby spring potatoes, cut in half
1 tablespoon fresh oregano leaves
1 tablespoon fresh thyme leaves
½ cup cherry tomatoes halved
Tin foil

Directions

Preheat over to 400°F. Season the mackerel with salt and pepper and place in the center of a 12×12 piece of tin foil. Place the fennel on top of the fish and a few sliced underneath, the same with the lemons. Place the potatoes on top and drizzle the lemon juice over the top of the potatoes. Sprinkle with the oregano, thyme and tomatoes and season again with salt and pepper. Fold the foil packet up like a package so that all sides are secure tightly and the cooking liquid cannot leak out. Place the packet on a baking sheet and place in the oven and bake for about 20 minutes. Remove from oven unwrap package and let steam out before serving.

Herbed Portabella Quiche

June 23rd, 2011 § 0 comments § permalink

Makes 1 mini quiche

Ingredients

1 large potabella mushroom stem removed
2 eggs, beaten
3 cherry tomatoes, sliced
2 green onions, sliced thin
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh parsley, chopped fine
½ tablespoon fresh tarragon, chopped fine
Salt/pepper
2 tablespoons half and half
2 tablespoons gruyere cheese, grated
1 tablespoon parmesan cheese, grated

Directions

Pre-heat oven to 400°F. Gently scoop out the inside of the portabella mushroom using a spoon so it resembles a bowl. Reserve the scoop mixture for another dish. Mix eggs, tomatoes, green onions, fresh herbs, salt and pepper, cream and cheese. Place the portabella mushroom bowl side up on a baking sheet. Pour the egg mixture inside the scooped portabella, filling to the rim. Place in the oven and bake about 25-30 minutes.

Zucchini and Marjoram Quiche

June 12th, 2011 § 0 comments § permalink

Serves 6-9

Ingredients

1¼ unbleached all purpose flour
½ teaspoon salt
½ cup (1 stick) butter, cut into ½ inch cubes
4 tablespoons (or more) ice water
6 eggs
2 small zucchinis, sliced thin
½ cup red onions, sliced thin
½ cup fresh marjoram leaves
Salt/pepper
1 cup half and half
¼ cup gruyere cheese, grated
¼ cup parmesan cheese, grated

Directions

For the crust

In a bowl combine flour and salt. Add butter. Using a wooden spoon and your hands, mix until coarse meal forms. Add 4 tablespoons ice water. Mix until dough comes together in moist clumps, adding more ice water if dough becomes too dry and won’t form into a ball. Gather dough into ball; flatten into disk. Wrap and chill at least one hour. Roll out and form crust and bake in a 350° preheated oven for about 25 minutes.

For the quiche

Mix eggs, cream, salt and pepper and fresh herbs. Blend well. Add cheese. Add the majority of the zucchini and onions saving a few pieces of each for the top. Pour batter into pie crust and place a few leftover zucchini and onions on top for aesthetics. Bake for 45 minutes at 350° or until golden brown on top and/or until a knife inserted in the center comes out clean.

Beet Pickled & Herbed Deviled Eggs

June 12th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 red beet, peeled and chopped
1 cup water
½ cup champagne vinegar (citrus)
2 teaspoons sea salt
6 hard boiled eggs, peeled
¼ cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon citrus vinegar
1 teaspoon fresh grated horseradish
½ cup (total) chopped chives, tarragon, parsley
Salt/pepper

Directions

In a small saucepan combine the red beets and the water and cook the beets until the water is a deep magenta. Take the beets out of the pan and set aside for another use. Place the beet liquid in a large zip lock bag and add the champagne vinegar and 2 teaspoons sea salt, mix well.

Place the whole hard boiled eggs gently in the zip lock bag and let stand overnight. Strain out the liquid and lay the eggs on paper towels to dry. Cut eggs in half and scoop out the yolk and plan in a small mixing bowl. Set egg whites aside. Mix yolks with the mustard, mayonnaise, citrus vinegar and fresh herbs together, mashing until the desired consistency (some prefer smooth egg yolk mixture and others semi chunky). Season the mixture with salt and pepper to taste, about a half teaspoon each. Spoon mixture onto beet pickled egg whites (they will feel firm due to the pickling process). Chill and serve. Garnish with chive sprigs.

Eggs Sardou

June 12th, 2011 § 0 comments § permalink

Serves 4-6

Ingredients

8 poached eggs
8 cooked or canned artichoke bottoms
1 tablespoon butter
1 tablespoon flour
1 cup milk
4 cups cleaned spinach leaves
Salt, pepper and Tabasco sauce to taste
½ cup minced ham
1 tablespoon white vinegar
1 cup Hollandaise Sauce

Directions

Rinse artichoke bottoms and place in a saucepot. Cover with 1-inch lightly salted water. (If using fresh artichokes, add juice from half a lemon). Simmer 5 to 10 minutes or until artichokes are tender but not overcooked (fresh artichokes will take longer to cook). While artichokes are cooking, add butter to a warmed pot over medium heat. Add flour and whisk briskly, fully incorporating flour with butter. Let cook for 1 minute, whisking all the while. Whisk in milk. Let mixture come to a gentle boil, then reduce to a simmer, whisking frequently. Let simmer 5 minutes. Add salt, pepper and Tabasco to taste. Stir in spinach leaves, 1 cup at a time, allowing to wilt before adding next cup. Stir in minced ham.

When ready to serve, poach eggs: into a pot of salted boiling water with a tablespoon of white vinegar added, gently break 4 eggs at a time and let simmer until whites are cooked through. Remove carefully with a slotted spoon and let drain on a paper-towel-lined plate. Place two drained artichoke bottoms on each plate. Spoon creamed spinach over artichokes. Place 1 poached egg in each artichoke, and top with a spoonful of Hollandaise Sauce.

Recipe adapted from The Encyclopedia of Cajun & Creole Cuisine, by Chef John Folse

Shrimp Remoulade

June 12th, 2011 § 0 comments § permalink

Serves 8

Ingredients

For the Old Bay Steamed Shrimp

4 tablespoons Old Bay Seasoning
1 cup vinegar
1 cup water
2 pounds shrimp, in shells

For the Remoulade Sauce

1½ cups mayonnaise
¼ cup diced celery
½ cup sliced green onions
2 tablespoons minced garlic
½ cup Creole mustard (such as Zatarain’s)
¼ cup chopped parsley
½ cup ketchup
½ tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon Louisiana hot sauce
Salt and pepper to taste

Directions

For the Old Bay Steamed Shrimp

In a large pot, combine first 3 ingredients. Bring to a boil. Add shrimp, stir gently. Cover and steam until tender, about 3-5 minutes. Drain; remove shells.

For the Remoulade Sauce

In a 2-quart mixing bowl, combine all ingredients and whisk well. Once blended, cover and refrigerate, preferably overnight. A minimum of 4 hours is required for flavors to develop. When ready, remove from refrigerator and adjust seasonings.

Starting with half the Remoulade sauce, gently mix in the whole, peeled shrimp. Add more sauce if necessary – salad should not be saucy. Chill thoroughly. Serve cold, stop crisp butter lettuce or fried green tomatoes.

Recipe adapted from the Encyclopedia of Cajun & Creole Cuisine, by Chef John Folse

Pork Fried Rice

May 26th, 2011 § 0 comments § permalink

Serves 4-5

Ingredients

Oil (sesame, canola or peanut)
1 pound pork loin, cut into small ½-inch cubes
Flour for dusting pork
Salt/pepper
2 carrots, chopped small (diced)
1 red bell pepper, chopped small
3 cloves garlic, chopped fine
2 tablespoons ginger, chopped fine
4 scallions, sliced
4 cups rice, cooked and cold
Soy sauce
Sriracha or sambal (optional)
2 eggs, beaten

Directions

Heat up a tablespoon of oil in a large sauté pan or a wok to a high heat. Toss pork with seasoned flour (salt and pepper). Cook pork until no longer raw in the center, 1-2 minutes. Remove pork and add carrots. Cook for 1 minute. Then add in pepper, toss together and add in ginger, garlic, and scallions. Sauté for about 1 minute and add rice. Toss everything together and start to season with soy sauce (and Sriracha or Sambal for some heat). With a wooden spoon, form a well in the center of the rice and add the eggs. Let the eggs fry in the center for about 1 minute while mixing it with the spoon. Fold egg into rice and serve immediately.

Italian Wedding Soup with Spring Greens

May 25th, 2011 § 0 comments § permalink

Serves 6

Ingredients

For chicken pesto meatballs

1 pound ground chicken
1 cups fresh basil, chopped fine
¼ cup fresh parsley, chopped fien
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the soup

2 tablespoons olive oil
1 yellow onion, chopped small
2 cloves garlic, chopped fien
1 teaspoon red chili flakes
6 cups chicken stock
2 carrots, chopped small
2 celery ribs, chopped small
1 fennel head, chopped small
Parmesan rind
1 cup Ditalini pasta, or other small-shaped pasta
3 cups baby spinach
Salt
Freshly ground pepper

Directions

For chicken pesto meatballs

In a large bowl, using your hands to combine ground chicken, basil, parsley, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Roll about a tablespoon of mixture at a time into 1-inch balls and set aside.

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and red chili flakes, cook 1 minute more. Add chicken stock, carrots, celery, fennel, and parmesan rind. Increase heat and bring to a boil, drop in chicken meatballs, lower heat to a simmer and cook, 15 minutes. Add pasta and continue to cook until vegetables are tender, meatballs are cooked through, and pasta is cooked, about 7 minutes. Add spinach and cook, 1 minute more. Season with salt and pepper and serve.

Beet Pickled & Herbed Deviled Eggs

May 25th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 red beet, peeled and chopped
1 cup water
½ cup champagne vinegar (citrus)
2 teaspoons sea salt
6 hard boiled eggs, peeled
¼ cup mayonnaise
1 tablespoon grainy mustard
1 tablespoon citrus vinegar
1 teaspoon fresh grated horseradish
½ cup (total) chopped chives, tarragon, parsley
Salt/pepper

Directions

In a small saucepan combine the red beets and the water and cook the beets until the water is a deep magenta. Take the beets out of the pan and set aside for another use. Place the beet liquid in a large zip lock bag and add the champagne vinegar and 2 teaspoons sea salt, mix well.
Place the whole hard boiled eggs gently in the zip lock bag and let stand overnight. Strain out the liquid and lay the eggs on paper towels to dry. Cut eggs in half and scoop out the yolk and plan in a small mixing bowl. Set egg whites aside. Mix yolks with the mustard, mayonnaise, citrus vinegar and fresh herbs together, mashing until the desired consistency (some prefer smooth egg yolk mixture and others semi chunky). Season the mixture with salt and pepper to taste, about a half teaspoon each. Spoon mixture onto beet pickled egg whites (they will feel firm due to the pickling process). Chill and serve. Garnish with chive sprigs.

Santorini Roasted Eggplant

May 24th, 2011 § 0 comments § permalink

Serves 6-8

Ingredients

3 cloves garlic, chopped fine
4 medium baby eggplants, cut in half
2 medium red onions, cut in half
3 medium tomatoes, cut in half
1 red pepper, cut into thick long strips
¼ cup fresh oregano, chopped
¼ cup fresh parsley, chopped
¼ cup fresh mint, chopped
Olive oil
Salt and pepper

Directions

Place eggplants, red onions, tomatoes, and red pepper flesh side up on a large cutting board, sprinkle with a decent amount of salt. Let stand for about 30 minutes. Drizzle with olive oil and mix in a large mixing bowl. Grill all items on grill placing eggplant flesh side down until all items are grilled to medium consistency and eggplant is cooked through. Cool. Remove eggplant from skin and mash in a large mixing bowl. Chop onion and peppers and add to eggplant mixture. Add fresh herbs, garlic, salt and pepper and mix well. Drizzle with a bit more olive oil and mix again.

Santorini Shrimp

May 24th, 2011 § 0 comments § permalink

Serves 6

Ingredients

Olive oil
3 cloves garlic, chopped fine
1 teaspoon red pepper flakes
1 pound shrimp, peeled and deveined
½ cup Santorini Dried Tomatoes, chopped
Juice and zest of 1 lemon
½ cup white wine
1 pound tomatoes, chopped
Salt and pepper
1 tablespoon fresh parsley, chopped
1 tablespoon fresh oregano, chopped
3 tablespoons bread crumbs, dried
½ cup crumbled feta

Directions

Pre-heat broiler to 400°F. In a preheated large skillet, sauté olive oil, garlic, and red pepper flakes for a few minutes. Add shrimp and sauté until shrimp begins to turn pink, about 4-5 minutes. Add the sundried tomatoes and sauté a few more minutes. Add lemon juice and zest. Add the wine, tomatoes, salt, pepper and fresh herbs and sauté for a few more minutes. Take off heat and sprinkle with breadcrumbs and cheese. Place under the broiler for about 4 minutes until brown and bubbly.

Santorini Tzaziki

May 24th, 2011 § 1 comment § permalink

Makes 2 cups

Ingredients

1 medium sized cucumber, peeled out but not deseeded and chopped fine
1 cup Greek Yogurt
2 cloves garlic, chopped fine
½ cup fresh dill, chopped
½ cup fresh mint, chopped
Juice of 2 lemons
Salt and pepper

Directions

In a small bowl mix together the cucumber and yogurt until combined. Stir in the garlic, fresh herbs and the lemon juice and again stir well until the sauce is creamy. Season with salt and pepper and taste.

Roasted Spring Vegetable Salsa and Whole Wheat Chips

May 23rd, 2011 § 0 comments § permalink

008

Makes 2-3 cups salsa

Ingredients

2 cloves garlic, chopped fine
2 small spring onions, chopped fine
½ cup fennel bulb, chopped fine
1 red bell pepper, deseeded and chopped fine
3 spears of asparagus, chopped fine
½ cup fresh peas
½ cup carrots, chopped fine
¼ cup fresh parsley leaves, chopped fine
½ cup fresh mint leaves, chopped fine
1 tablespoon chopped chives, chopped fine
2 tablespoons lemon zest
2 tablespoon lemon juice
1 teaspoon chili flakes
¼ cup olive oil
1 teaspoon maldon salt
Whole Wheat chips (Recipe Follows)

Directions

Pre-heat oven to 425° F. Place the garlic, onions, fennel, red pepper, asparagus, peas and carrots on a line baking sheet and roast for about 10 -15 minutes or until all vegetables are beginning to brown and char. In the mean time whisk together the fresh herbs, lemon zest lemon juice, chili flakes and olive oil. When roasted vegetables come out of the oven immediately place in a bowl and drizzle with dressing. Mix well and season with salt. Serve with whole wheat chips.

Lemony Whole Wheat Chips

Serves 4

Ingredients

10-12 whole wheat tortillas, cut into 3 inch triangles
1 tablespoon fresh parsley, chopped
1 tablespoon canola oil
Juice of 1 lemon
Salt

Directions

Preheat oven to 350°F. Cut tortillas and place in a large bowl. In a separate small bowl mix the parsley, oil, lemon juice and salt, mix well and then toss over tortillas. Lay tortillas flat on a baking sheet (lined with parchment) and place in the oven and cook for about 7-10 minutes or until golden brown.

Whole Roasted Striped Bass with Lemon & Herbs

May 17th, 2011 § 0 comments § permalink

Serves 4

Ingredients

3 pound striped bass, with head, scaled and gutted
4 tablespoons olive oil
½ fresh thyme, chopped
2 fresh bay leaves
1 lemon or orange, sliced and cut in half
Salt and pepper

Directions

Place sheet pan in oven and preheat to 500°F.

Score the skin of the fish with 2 big X’s on each side of the fish. Rub down both sides of the fish with half of the olive oil and season with salt and pepper. Stuff the fish with thyme, bay leaf and citrus slices. Once oven has reached its desired temperature, add the other 2 tablespoons of olive oil onto the sheet pan. Place fish on pan and roast for 18-20 minutes or until done. The meat of the fish should easily flake away from the bone with a fork.

Note: If you have a cast iron griddle; heat that on the stove and place that onto the sheet pan in the heated oven. Add the olive oil and fish onto the griddle for an evenly roasted fish.

Recipe Property of Brendan McDermott

Artichoke and Pancetta Farrotto with Lemon Zest Thyme Butter

May 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

10 baby artichokes
Juice of 3 lemons
½ cup pancetta
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 small yellow onion, chopped
1 tablespoon lemon zest
½ cup white wine
2-3 cups farro, cooked
½ cup parmesan
Salt
Pepper
Lemon Zest Thyme Butter (Recipe Follows)

Directions

In a large bowl of ice water, add the juice of 2 lemons. Trim the baby artichokes by cutting off the stems and top quarter, remove the outer layer leaves until you are at the pale yellowish-colored leaves. Cut the baby artichoke in quarters and place immediately in the cold ice water. Bring a large pot of salted water to a boil and place the baby artichokes in the boiling water (straight from the ice water, we are avoiding oxidization or browning by using the lemon ice bath first). Cook the baby artichokes until tender, about 8-10 minutes. Drain and set aside. In a large sauté pan cook the pancetta until crispy, remove and set aside. Add the oil, garlic and onion and cook until caramelization process begins or about 7 minutes. Add the lemon zest and the baby artichokes and sauté a few minutes (about 3 minutes total), then add the wine and cook a few minutes longer. Add the cooked farro and stir well, making sure that the farro is heated all the way through. Remove from heat and mix in the parmesan. Seasonn with salt and pepper and serve with a tablespoon of the lemon zest-thyme butter atop.

Lemon Zest-Thyme Butter

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 cloves garlic, chopped superfine
1 medium yellow onion
1 shallot, chopped superfine
2 tablespoons lemon juice
1 tablespoon lemon zest
½ cup fresh thyme, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Pea & Lemon Risotto with Mint Butter

May 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

5 cups chicken broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup fresh peas, blanched
1 cup parmesan cheese
Salt
Freshly ground pepper
Mint Butter (Recipe follows)

Directions

In a medium sized saucepot, heat chicken broth until warm and keep simmering on a separate burner while making risotto. In a separate medium saucepot, heat olive oil to a medium heat and add shallot. Cook shallot until translucent, about 3-4 minutes. Add the rice, white wine, the lemon juice and the lemon zest and stir well. Cook for about 2-3 minutes. Next, add 1 cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20 minutes. Add the fresh peas and cook 5 minutes more. Remove from heat, and finish with the parmesan cheese. Season with salt and pepper, and place about a tablespoon of the mint butter on each serving.

Mint Butter

Makes ½ cup butter

Ingredients

13 cup butter, softened
2 cloves garlic, chopped superfine
1 shallot, chopped superfine
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup fresh mint, chopped fine
1 teaspoon maldon salt

Directions

In a small mixing bowl combine all of the ingredients and mix well until a smooth butter paste is formed, making sure all the ingredients are well incorporated. Place the mixed butter on a small sheet of parchment paper or plastic wrap and roll into a tight log. Place in refrigerator to solidify.

Nacatamales (Nicaraguan Tamales)

May 6th, 2011 § 0 comments § permalink

Makes 15 tamales (large)

Nacatamales are similar to Mexican tamales but they are quite large and filled with a potato, rice, corn, vegetable and herb mixture and are typically served on holidays and special occasions. This recipe makes ½ size portions of the traditional tamale.

Ingredients

For the tamale dough

2 cups masa harina
2 cups pork stock, reserved from poached pork
½ cup lard
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon lime zest

For the filling

1 pound pork butt cubed (about 1 inch cubes)
1 medium red onion, sliced thin
1 medium green bell pepper, sliced thin
2 medium tomatoes, chopped medium
1 cup fresh corn, chopped fine
½ cup long grain rice, cooked al dente
3 potatoes, 1-inch cubes (about 1½ cups)
½ cup fresh mint, chopped fine
½ cup fresh cilantro, chopped fine
Juice of 3 limes
1 teaspoon cumin
1 tablespoon hot sauce of choice
Salt
Pepper
Banana leaf squares

Directions

For the tamale dough

In a large mixing bowl combine the masa harina, lime zest, and 2 cups of the reserved pork liquid. Mix well. In a kitchen aid or with an electric mixer, mix the lard until fluffy or about five minutes. A little at a time mix the lard into the masa harina until fully incorporated. Mix in the baking powder and the salt and mix well. The dough is ready (well mixed) when a small piece of the dough floats in a glass of cold water.

For the filling & assembly

In a large mixing bowl combine the filling ingredients and mix well, making sure the rice is well combined. In the center of each banana, place about 4 tablespoons of masa harina mixture. Flatten with a spoon leaving about 1 inch around each border of the banana leaf. Atop that place about 2 tablespoons meat and vegetable mixture. Fold over the banana leaf like you are folding a present. Tie the wrapped package with banana leaf ties or kitchen twine.

Place the wrapped tamales in a steamer and cover the top of the tamales with a kitchen towel (to prevent drips from making tamales soggy). Steam tamales on medium heat for about 45-60 minutes or until soft and cooked through.

Fava Bean Salad with Lemon, Mint and Pecorino Shavings

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For the salad

3 pounds fava beans
1 red onion, cut in half and sliced thin
3 cups arugula
3 tablespoons extra-virgin olive oil
Juice and zest of 1 lemon
Salt
Freshly ground pepper

For the pecorino lemon zest

¼ cup fresh mint
1 tablespoon lemon zest
¼ cup pecorino, freshly grated
1 tablespoon black pepper, cracked

DIRECTIONS

Prepare a large bowl of ice water and set aside.

To prep and cook fava beans, pull on the stem of the pod and pull to open. If a pod doesn’t open easily, use a paring knife and slit the bean pod open, exposing the spongy insides and the beans. Remove the beans and discard the pods. In a pot of salted boiling water, blanch the beans for 2 minutes. Remove the beans with a slotted spoon immediately plunge into prepared bowl of ice water. With your fingers, and helped with the tip of a paring knife is necessary, slip the outer skin off each bean, revealing the inner bright green fava. Discard the outer skin.

In a medium size bowl, combine fava beans, red onion, arugula and mint. In a separate small bowl combine lemon juice and zest and olive oil. Drizzle over salad, season with salt and pepper and toss to combine. Serve with pecorino lemon zest.

For the pecorino lemon zest

In a small mixing bowl combine the ingredients and mix well, adding more cracked black pepper and lemon zest according to preference.

Spring Pea Risotto with Prosciutto and Basil & Mint Butter

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For the pea risotto

5 cups chicken broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
5 slices of prosciutto cut in small pieces
1 cup fresh peas, blanched
1 cup parmesan cheese
Salt
Freshly ground pepper

For the basil & mint butter

2 tablespoons butter, softened
2 cloves garlic
1 shallot, chopped superfine
Juice and zest of 2 lemons
1 cup basil leaves
¼ cup mint leaves
¼ teaspoon red pepper flakes
Salt

DIRECTIONS

For the pea risotto

In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium saucepot over medium heat, add olive oil. Cook shallot until translucent, about 5 to 7 minutes. Add prosciutto and cook until crispy. Add rice and cook and stir for 1 minute. Next, add 1 cup liquid, reduce liquid and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20. Add peas and cook 5 minutes more. Remove from heat, and finish with cheese, and basil & mint butter. Season with salt and pepper and serve.

For the basil & mint butter

In a small bowl, combine all ingredients and use to finish risotto.

Snap Pea & Mint Salad

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound raw snap peas, trimmed and julienned
¼ white onion, chopped fine
¼ cup fresh mint, chopped
Juice and zest of 1 lemon
2 tablespoons extra virgin olive oil
¼ cup parmesan cheese (optional)
Salt
Freshly ground pepper

DIRECTIONS

In a medium size bowl, combine all ingredients. Season with salt and pepper and serve.

Pea & Mint Tortellini in Herbed Brodo

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For the spring pea and mint tortellini

Olive oil
1 medium shallot, chopped fine
1 cup fresh peas, steamed soft and mashed
2 teaspoons lemon zest ¼ cup grated pecorino
1 teaspoon salt
1 teaspoon black pepper
Fresh pasta sheets

For the herbed brodo

1 (¼ pound) piece Parmigiano-Reggiano
6 cups chicken stock
4 large garlic cloves, thinly sliced
4 sprigs fresh parsley
2 sprigs fresh mint
1 tablespoon extra-virgin olive oil
Salt

DIRECTIONS

For the spring pea and mint tortellini

Mix and mash all ingredients in a medium mixing bowl until all ingredients are well incorporated and smooth. Using fresh pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2-inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down, making sure the raviolis are sealed well.

For the herbed brodo

Combine rind, stock, garlic, parsley and mint (tied together with twine), and oil in a 3-quart pot, then simmer gently, partially covered, 30 minutes. Discard parsley and rind and season broth with salt.

Add tortellini and simmer, partially covered, until al dente, about 10 minutes. Divide among 6 soup plates, and then shave cheese over soup to taste.

Italian Wedding Soup with Spring Greens and Italian Herb Gremolata

April 25th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For chicken pesto meatballs

1 pound ground chicken
1 cup fresh basil, chopped fine
¼ cup fresh parsley, chopped fine
½ cup pine nuts, chopped
8-9 cloves garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg

For the soup

2 tablespoons olive oil
1 yellow onion, chopped small
2 cloves garlic, chopped fine
1 teaspoon red chili flakes
6 cups chicken stock
2 carrots, chopped small
2 celery ribs, chopped small
1 fennel head, chopped small
Parmesan rind
3 cups baby spinach
1 cup Ditalini pasta, or other small-shaped pasta
Salt
Freshly ground pepper
Italian Herb Gremolata, recipe follows

DIRECTIONS

For chicken pesto meatballs

In a large bowl, using your hands to combine ground chicken, basil, parsley, pine nuts, garlic, salt, pepper, and chili flakes until mixed well. Add the egg, and gently bind together. Form into 1-inch balls. Roll about a tablespoon of the mixture into balls and set aside.

For the soup

In a large soup pot over medium heat, add olive oil. Cook onions until soft and translucent, about 5-7 minutes. Add garlic and red chili flakes, cook 1 minute more. Add chicken stock, carrots, celery fennel, and parmesan rind. Increase heat and bring to a boil, drop in chicken meatballs, lower heat to a simmer and cook, 15 minutes. Add pasta and continue to cook till vegetables are tender, meatballs are cooked through, and pasta is cooked, about 7 minutes. Add spinach and cook, 1 minute more. Season with salt and pepper and serve drizzled with mixed herb gremolata.

Italian Herb Gremolata

Makes approximately ½ cup

INGREDIENTS

¼ cup fresh parsley, chopped fine
2 tablespoons fresh thyme, chopped fine
1 tablespoon fresh oregano, chopped fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh marjoram, chopped fine
3 cloves garlic, chopped superfine
3 tablespoons lemon zest

Goat Cheese, Watercress and Mixed Spring Pea Risotto with Pea Shoots

April 24th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

5 cups vegetable broth
2 tablespoons olive oil
1 shallot, chopped fine
1½ cups Arborio rice
½ cup dry white wine
1 cup fresh peas, blanched
1 cup watercress, chopped
¼ cup goat cheese, crumbled
Salt
Freshly ground pepper
Pea shoots, for garnish

DIRECTIONS

In a medium sized saucepot heat chicken broth until warm and simmer while making risotto. In a separate medium saucepot over medium heat, add olive oil. Cook shallot until translucent, about 5 to 7 minutes. Add rice and cook and stir for 1 minute. Next, add wine and cook until all liquid is absorbed. Add 1 cup vegetable broth, reduce and then add another ½ cup liquid every 7 minutes or so until rice is almost cooked through, about 20. Add peas and watercress and cook 5 minutes more. Remove from heat, and finish with goat cheese. Season with salt and pepper and serve garnished with pea shoots.

Julienne of Snap Pea Salad with Mint, Lemon Pecorino

April 24th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound raw snap peas, trimmed and julienned
¼ white onion, chopped fine
¼ cup fresh mint, chopped
Juice and zest of 1 lemon
2 tablespoons extra virgin olive oil
¼ cup pecorino cheese (optional)
Salt
Freshly ground pepper

DIRECTIONS

In a medium size bowl, combine all ingredients. Season with salt and pepper and serve.

Spring Pea & Mint Ravioli with Sweet Pea Flowers

April 24th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 shallot, minced
1 cup fresh English peas, steamed soft and mashed
¼ cup fresh mint, chopped
¼ cup ricotta cheese
¼ cup goat cheese
½ teaspoon lemon zest
Salt
Freshly ground pepper
Herbed pasta dough

For the sauce

1 tablespoon olive oil
1 shallot
½ cup vegetable broth
Juice and zest of 1 lemon
1 tablespoon mint, chopped
2 tablespoons butter

Sweet Pea Flowers, for garnish

DIRECTIONS

Mix and mash all ingredients in a medium mixing bowl until all ingredients are well incorporated and smooth. Using fresh herb pasta sheets cut into about 2 square inches, add 1 dollop of filling. Cover with another 2 inch pasta square. Using wet fingers, seal all sides of ravioli by pinching down, making sure the raviolis are sealed well.

Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until the raviolis float to the top of the pan. Strain, place a few raviolis in each serving dish.

For the sauce

In a sauté pan over medium heat, add olive oil. Cook shallot until soft, about 3 minutes. Add vegetable broth and lemon and reduce. Add lemon zest and mint. Finish with butter and serve over cooked raviolis and garnish with sweet pea flowers.

Tarragon Beet Salad

April 24th, 2011 § 0 comments § permalink

Serves 2

INGREDIENTS

1 cup mixed baby lettuces
2 medium beets, cooked, trimmed and sliced
1 red grapefruit, peeled, pitted and segmented
1 navel or cara orange, peeled, pitted and segmented
1 small shallot, chopped fine
¼ cup champagne vinegar
¼ cup fresh tarragon, chopped
1 tablespoon fresh mint, chopped
3 tablespoons almond oil
Juice of 1 medium orange
Pinch of sugar, salt and fresh cracked pepper
1 teaspoon orange zest

DIRECTIONS

On a flat large serving dish, spread the greens out all around the plate. Next place the beets down and then the citrus, arranging them evenly over the plate. In a medium mixing bowl, whisk together the shallot, vinegar, herbs, oil, orange juice, sugar, salt and pepper and the orange zest, until the mixture is emulsified well. Drizzle the dressing over the plate of beets and citrus and serve.

Herbed Lamb Kabobs with Garlicy Mint Yogurt

April 23rd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

2 cloves garlic, chopped fine
½ cup red onion, chopped fine
2 pounds lamb, cubed
½ pound pork fat, cubed
1 teaspoon ground cumin
1 teaspoon ground corriander
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons red wine vinegar
3 tablespoons olive oil
Garlicky Mint Yogurt (recipe follows)

DIRECTIONS

Mix the lamb, the fat and the garlic and onion in a large bowl very well, and refrigerate for about 2 hours. Add the spices and herbs before putting through the grinder and mix well. Using the finest blade for the meat grinder, grind the mixture following grinder instructions. After the meat is ground add the red wine vinegar and the oil and mix thoroughly. Preheat broiler to high. In a large mixing bowl, using your hands combine the garlic, red onion and lamb until the mixture is evenly distributed with red onions and garlic. Add red wine vinegar, olive oil, spices and herbs and mix until incorporated. Make 12 three-inch long kabob shapes patties (think “corn dog” shape). Stick a skewer through the center of the kabob and grill or broil until desired consistency, about 4-5 minutes on each side.

Garlicky Mint Yogurt

Makes approximately 1½ cups

INGREDIENTS

2 cloves garlic, chopped fine
¼ of a red onion, grated
1 teaspoon lemon juice
¼ cup fresh mint, chopped fine
1 cup plain yogurt
Salt
Pepper

DIRECTIONS

In a medium mixing bowl combine all ingredients and refrigerate for about 20 minutes before serving.

Herb Oven Baked Fries

April 23rd, 2011 § 0 comments § permalink

Serves 15

INGREDIENTS

15 medium red, yellow and blue potatoes, cut into thin wedges
2 tablespoons olive oil
½ cup fresh chives, chopped fine
1 tablespoon coarse sea salt
Pinch of cracked pepper

DIRECTIONS

Preheat oven to 425°F.

Mix potatoes, olive oil, and chives in a big mixing bowl and sprinkle with salt and pepper.

Place on a cookie sheet and bake for 30 minutes or until soft, yet crisp.

Pan-Seared Trout

April 23rd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

4 6-8 ounce rainbow trout fillets (skin on), or two whole cleaned trout*
Salt and pepper
All purpose flour, for dredging
Vegetable oil or butter for searing
1 onion, sliced
1 lemon, sliced
Fresh parsley and thyme sprigs
¼ cup white wine
2 tablespoons butter

DIRECTIONS

Preheat oven to 350°F. Season the trout fillets with salt and pepper, then dredge lightly in the flour, shaking off any excess.

Heat the oil in a large skillet. When hot, add the fillets, skin side up. Cook for 2 to 3 minutes, until you can easily flip the fillets over and they are not sticking. With fillets now skin-side-down, strew the onion, lemon, and herbs over the fish, and place in hot oven for about 5 minutes. Remove from oven, remove fillets to warmed platter, and place skillet back over flame. Add the wine to the pan to deglaze. Swirl butter in pan juices until melted, and then pour over fillets. Serve immediately.

*If using whole trout, dredge the whole fish, season the interior with onions, lemon and herbs. Heat large skillet and add oil. When oil is hot, add the trout to the skillet. Let sear on one side, and then flip over. Add wine to skillet, then place in oven. Cook for 8 to 10 minutes, then check to see if trout is cooked through. When done, remove skillet, remove trout to platter, add butter to skillet and swirl to melt, and then pour over trout.

Recipe Property of Emily Casey

Nicaraguan Chilero Rojo

April 5th, 2011 § 0 comments § permalink

Makes approximately 1 ½ cups

Ingredients

2 dried red chilies
2-3 cloves garlic
1 medium yellow onion
2 medium vine ripened tomatoes, chopped
¼ cup red bell pepper, chopped
2 tablespoons vinegar
1 cup chicken stock or water
Juice of 1 lime
1 teaspoon salt
¼ cup fresh cilantro, chopped

Directions

In a medium sauce pan combine all ingredients and bring to a low boil, except salt and cilantro. Reduce heat and simmer gently for about 10 minutes. Allow to cool and blend until smooth, season with salt and garnish with chopped cilantro.

Guatemalan Chirmol

April 5th, 2011 § 0 comments § permalink

Makes approximately 1 ½ cups

Ingredients

2 green onions
3 small vine ripened tomatoes
1 cup fresh corn
1 clove garlic
1 jalapeno pepper
¼ cup canola oil
Juice of 1 lime
½ cup fresh cilantro, chopped
1 teaspoon salt

Directions

Heat the oven to broil and on a baking sheet place green onions, tomatoes, corn, garlic and jalapeno pepper. Broil the “goods” until they are charred and blistered. Remove from oven and allow to cool. Chop all items very fine, leaving the skins on and combine them in a medium mixing bowl. Drizzle in olive oil and lime juice, and add fresh cilantro. Season with salt.

Jamaican Mango Pepper Sauce

April 5th, 2011 § 1 comment § permalink

Makes approximately 1 cup sauce

Ingredients

1 ripe mango, peeled, pitted and chopped
1 ripe tomato, chopped
1 medium shallot, chopped
1 scotch bonnet or habanero pepper, stems and seeds removed and chopped
¼ cup golden raisins
1 tablespoon fresh ginger, peeled and chopped
1 teaspoon allspice berries, freshly ground
1 teaspoon black peppercorns, freshly ground
½ teaspoon cloves, freshly ground
1 teaspoon cinnamon, freshly grated
1 teaspoon nutmeg, freshly grated
1 teaspoon grated orange zest
¼ cup orange juice
¼ tablespoon brown sugar
½ cup apple cider vinegar
1 teaspoon salt

Directions

Combine all ingredients in a saucepan, cook on low heat for about 15 minutes, stirring occasionally or until soft. Allow to cool, place in blender and puree until smooth.

Beef and Guinness Pie

February 23rd, 2011 § 0 comments § permalink

Serves 8-10

INGREDIENTS

1 tablespoon salt
1 tablespoon black pepper
1 tablespoon fresh thyme, chopped
2 tablespoons all purpose flour
2 pounds beef chuck, cubed into 1-inch pieces
2 tablespoons canola oil
3 cloves garlic, chopped fine
1 medium yellow onion, chopped medium
3 carrots, peeled and chopped fine
¼ cup fresh parsley, chopped
1 medium tomato, chopped
1 cup brown mushrooms, sliced
2 cups beef stock
1 cup Guinness
Salt and pepper
1 package puff pastry

DIRECTIONS

In a small bowl, mix the salt, pepper, thyme, and flour. Rub the spice mixture onto the beef. Heat the oil in a pan over med-high heat. Sauté the beef for 5 minutes, then add garlic and yellow onion. When onions are translucent, add carrots and sauté for 3 minutes. Next, add parsley, tomato, and mushrooms and cook for another 3 minutes. Add stock, Guinness, and season with salt and pepper. Bring to a boil, then simmer for 20 minutes. Meanwhile, preheat the oven to 350°F. In 8 (6 oz) ramekins or one large baking dish, fill with beef stew and cover with puff pastry. Bake 10 minutes or until browned.

White Bean, Onion and Rosemary Soup

February 23rd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

½ pound (about 1½ cups) cannellini beans, soaked overnight and drained
2 tablespoons olive oil
2 large yellow onions, sliced thin
2 cloves garlic, chopped fine
3 sprigs of fresh thyme
1 sprig of fresh rosemary
2 fresh bay leaves
4 cups vegetable broth or water
Salt
Pepper
Extra-virgin olive oil

DIRECTIONS

In a large heavy bottomed soup pot, over medium low heat, add olive oil. Sauté onions until translucent, about 10 to 15 minutes. Add the garlic and cook for 3 minutes. Add the drained white beans, thyme, rosemary, bay leaves and vegetable broth. Cover, bring to a boil, and simmer for 40 to 45 minutes, until the beans are very soft. Remove the thyme, rosemary and bay leaves. Pass the soup through a food mill or use an immersion blender to puree. Return the soup to the pot to reheat and add salt and pepper, to taste. Serve immediately drizzled with extra-virgin olive oil.

Shredded Chipotle Chicken Tacos

February 22nd, 2011 § 0 comments § permalink

Serves 4-6

INGREDIENTS

½ tablespoon cumin
½ tablespoon chili powder
½ teaspoon cumin seeds
Zest of 1 lime
1 chicken breast
Salt/pepper
1½ tablespoons canola oil
½ a large white onion, chopped medium
1 poblano pepper, chopped
Juice of 1 lime
3 whole chipotle peppers in adobe, chopped
¼ cup tomato sauce
3 tablespoons chicken stock
Tortillas, for serving

For garnish:

Pickled onions
Avocadoes

DIRECTIONS

In a bowl, combine all spices and lime zest and mix well. Rub all over chicken breasts and season with salt and pepper. In a medium heavy bottom skillet heat canola oil and brown chicken breasts on each side until brown. Remove from pan and set aside, add onions and poblanos and cook until tender.
Add lime juice, chipotles, tomato sauce and chicken stock. Stir well. Place chicken breasts back in pan with sauce and cook for about 15 minutes on a gentle boil or until tender. Take out chicken and shred with a fork. Place meat back in pan.

Serve on flour or corn tortillas garnished with pickled onions and avocadoes.

Caramelized Onion Tart Bites

February 3rd, 2011 § 0 comments § permalink

Makes 24 small tarts

INGREDIENTS

1 savory pie dough recipe
2 tablespoons butter
2 cups red onion, sliced
½ cup goat cheese
1 tablespoon chives
1 tablespoon parsley
Salt/pepper

DIRECTIONS

Preheat oven to 375°F.

Roll out pie to 18” thickness and with a four-inch (diameter) cup, glass, or cookie cutter, cut out 9 circles per piece of dough. Place one dough circle in each of the muffin spaces, and press to mold it to the inside. Prebake pie dough, 10 minutes. Remove from oven, and set aside.

Meanwhile, in a large sauté pan over medium heat, add butter. Cook red onions until translucent, about 5 to 7 minutes. Remove from heat, and add goat cheese and herbs. Season with salt and pepper.

Spoon mixture into tart bites, and bake in oven for 10 minutes or until golden brown. Serve warm.

Mushroom Herb Leek Puff Pastry Tartlets

February 3rd, 2011 § 0 comments § permalink

Makes 8

INGREDIENTS

1 package frozen puff pastry, thawed
3 tablespoons butter
1 small leek (white and light green only), cut into 2″ strips
2 cups mixed mushrooms, chopped or sliced (depending on mushroom)
1 teaspoon salt
1 teaspoon black pepper
¼ cup fresh thyme leaves
¼ cup crème fraiche
1 teaspoon lemon zest
¼ cup gruyere cheese
Salt and pepper

DIRECTIONS

Remove one sheet of puff pastry, and cut into 8 equal squares. Using a pairing knife, draw a small frame around each box to create a border (this area will puff and rise as a result of the division). Place on a baking sheet, and chill until ready to use.

In a large sauté pan over medium heat, add butter. Cook leeks and mushrooms, stirring constantly, 5 to 7 minutes. Add salt, pepper, thyme leaves, and continue to cook, 1 to 2 more minutes. Transfer mixture to a lined baking sheet, and let cool.

In a separate bowl, combine crème fraiche, lemon zest, and gruyere cheese, and season with salt and pepper.

Remove puff pastry from refrigerator, and spoon crème fraiche cheese mixture on inside square. Evenly arrange cooled mushrooms and leeks on top of that. Bake for 10 to 15 minutes or until golden and puffed. Serve warm or at room temperature.

Fresh Herb Farro Tart

February 3rd, 2011 § 0 comments § permalink

Makes 1 tart, serves 6 to 8 people

INGREDIENTS

1 cup farro
2 tablespoons butter, plus more for greasing pie dish
1 tablespoon olive oil
½ of a red onion, chopped finely
2 cloves garlic, chopped
¼ cup of each of the following fresh herbs: parsley, basil, and chives, chopped
½ cup Parmesan cheese, grated
3 cups ricotta cheese
2 eggs
1 teaspoon salt
½ teaspoon pepper
Freshly grated nutmeg
Parsley and basil leaves, for decorating tart

DIRECTIONS

Cook farro until tender, following package instructions, about 30 to 40 minutes. Set aside. Preheat oven to 375°F. Prepare a glass pie dish by greasing it with butter.

In a large sauté pan over medium heat, add butter and oil. Cook red onion and garlic until translucent, about 3 to 5 minutes. Add fresh herbs, and remove from heat. Set aside.

In a separate bowl, mix parmesan, ricotta cheese, eggs, salt, pepper, and freshly grated nutmeg. Add onion herb mixture and cooked farro, and combine thoroughly. Pour into glass pie dish. Arrange fresh herb leaves on top. Bake 35 to 45 minutes or until set. Serve warm or at room temperature.

Brandade

February 3rd, 2011 § 0 comments § permalink

Serves 4

INGREDIENTS

1 pound flaky white fish (haddock, line-caught swordfish, bluefish, scrod, or croaker are the most preferable)
Salt and pepper
½ pound waxy white potatoes, peeled and diced
8 cups milk
6 cloves garlic, smashed and chopped
2 fresh bay leaves
½ cup extra-virgin olive oil
Black pepper
1 cup chopped fresh parsley
Baguette, for serving

DIRECTIONS

Season fish heavily with salt. Place on parchment lined trays and refrigerate overnight.

Place potatoes in pot of cold water (enough to cover by 1 inch). Bring to a boil, and then reduce to a simmer.

In a separate pot, combine milk, garlic, bay leaves and bring to a simmer.
Reduce heat to just below a simmer. Add fish to pot and cook until fish is cooked through.

Remove fish and let cool. Discard bay leaves. Reserve garlic and milk. Flake fish with fingers and set aside.

When potatoes are cooked, strain and discard water. Pass potatoes through a food mill or ricer into a mixing bowl. Using a spatula, fold in milk (just enough to loosen potatoes). Fold in the fish and olive oil. Mix together until fully incorporated. Adjust seasoning with salt and pepper. Fold in chopped parsley. Place mix into shallow baking dish and bake at 425ËšF for 12 minutes. Serve with bread.

Roasted Pork Loin with Onion Cherry Sage Sauce

February 2nd, 2011 § 0 comments § permalink

Serves 8

INGREDIENTS

For the pork loin

1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 fresh bay leaves, veins stems removed
2 teaspoon juniper berries
2 tablespoons orange zest
1 tablespoon coarse salt
1 tablespoon black pepper
1 3-pound pork loin
2 tablespoons butter
1 tablespoon hazelnut oil or olive oil
½ cup chicken broth

For the cherry onion sauce

1 tablespoon butter
1 medium red onion, sliced
1 tablespoon sugar in the raw or light brown sugar
2 tablespoons fresh sage, chopped fine
½ cup dried cherries
2 tablespoon high quality balsamic vinegar
2 cups full-bodied, spicy red wine, Cabarnet Franc or Syrah
¼ cup chicken broth (optional)
Salt/pepper

DIRECTIONS

For the pork loin

Preheat oven to 375°F.

In a spice grinder, combine rosemary, thyme, bay leaves, juniper berries, orange zest, salt, and pepper. Grind to a medium grind, a little thicker than fine black pepper but not as coarse as cracked. Rub all over pork loin. In a large cast iron heavy bottom skillet over high heat, add butter and oil. Sear pork loin on all sides. Remove from pan, and place in a roasting pan, pouring ½ cup chicken broth on the bottom of the pan. Roast for about 30 minutes or until the center registers about 145-150°F.

In the meantime, place the cast iron pan that you used for the pork on medium high heat, add butter. Cook onions, making sure to stir constantly, until caramelized or about 15 minutes. Add the sugar, sage, dried cherries, vinegar, and wine, stirring and scraping all the bits sticking to the bottom of the pan. Add the broth, and season with salt and pepper. Let boil until mixture reduce by about half, about 5 to 6 minutes. Take off heat.

Serve pork loin with the cherry onion sage sauce on top.

Root Veggies with Garlic Maple Herb Butter

February 2nd, 2011 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings of root vegetables of your choice (i.e. parsnips, carrots, celery root, beets) chopped fine
1 small leek, sliced
4 cloves of garlic, chopped
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 tablespoon maple syrup
Salt
Pepper
2 tablespoons fresh sage, chopped fine
1 tablespoon fresh thyme and rosemary, chopped (1 tablespoon total)

DIRECTIONS

Preheat oven to 400ËšF.

Place all ingredients in the center of a large heavy duty piece of aluminum foil. Fold the aluminum foil edges over like a burrito, then fold each side about a half inch in again and repeat until you have a tight little packet. Place packet on lines baking sheet.

Bake for about 25 minutes, or until veggies are cooked through. Serve.

Salmon, Baby Bok Choy, Sake, Herbs and Citrus

February 2nd, 2011 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings salmon filet (we recommend wild caught)
Salt
Pepper
1 tablespoon sesame oil
1 teaspoon orange zest
2 tablespoons orange juice
1 tablespoon lime juice
2 tablespoons sake
2 tablespoons rice vinegar
1 baby bok Choy, chopped
5-6 shitake mushrooms, whole
3 cloves garlic, chopped fine
1 teaspoon lemon grass
1 teaspoon ginger, peeled chopped
½ tablespoon tamari
1 tablespoon fresh Thai basil leaves, chopped

DIRECTIONS

Preheat oven to 350ËšF.

Place salmon filet, skin side down on a large sheet of heavy duty foil, season with salt and pepper. Top with all remaining ingredients. Fold the aluminum foil edges over like a burrito, then fold each side about a half inch in again and repeat until you have a tight little packet. Place packet on lines baking sheet.

Bake for about 15 minutes, or until salmon is cooked through. Serve.

Pork Loin and Potatoes with Rosemary, Leeks & Cream

February 2nd, 2011 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings pork loin
Salt
Pepper
¼ medium yellow onion, chopped medium
1 Yukon Gold potato, chopped
1 small leek, sliced
1 tablespoon butter
3 tablespoons cream
2 tablespoons fresh rosemary, chopped fine

DIRECTIONS

Preheat oven to 400°F.

Season the pork loin with salt and pepper. On a large heavy duty piece of aluminum foil, place all ingredients in the center. Fold the aluminum foil edges over like a burrito, then fold each side about a half inch in again and repeat until you have a tight little packet. Place packet on lines baking sheet.

Bake for about 20-25 minutes, or until pork is cooked all the way through. Slice and serve!

Chicken Breast & Chard with Thyme, Garlic, White Wine & Lemon

February 2nd, 2011 § 0 comments § permalink

Serves 1-2

INGREDIENTS

1-2 servings chicken breast, boneless, skinless
Salt
Pepper
1 teaspoon lemon zest
Juice of ½ lemon
2 garlic cloves, chopped fine
3 tablespoons white wine
2 tablespoons thyme leaves
1 cup chard, chopped

DIRECTIONS

Preheat oven to 400°F.

Season the chicken breasts with salt and pepper and lemon zest. On a large heavy duty piece of aluminum foil, place all ingredients in the center. Fold the aluminum foil edges over like a burrito, then fold each side about a half inch in again and repeat until you have a tight little packet. Place packet on the lined baking sheet.

Bake for about 20 minutes, or until chicken is cooked all the way through. Slice and serve!

Wild Mushroom Ravioli with Porcini Cream Sauce

February 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

For ravioli

¼ cup dried porcini mushrooms
1 tablespoon olive oil
1 small shallot, chopped fine
2 cloves garlic, chopped fine
2 cups mixed mushrooms, chopped fine
Salt and pepper
Juice and zest of 1 lemon
2 tablespoons fresh parsley, chopped fine
2 tablespoons fresh thyme, chopped fine
½ cup fresh ricotta cheese
¼ cup grated Pecorino cheese
2 tablespoons heavy cream (optional)
Fresh pasta sheets

For sauce

1 tablespoon olive oil
1 small shallot
½ cup white wine
¾ cups reserved porcini liquid
½ cup heavy cream
2 tablespoons fresh thyme leaves, chopped fine
Salt and pepper to taste
¼ cup grated Pecorino cheese, to garnish

DIRECTIONS

For ravioli

In a small bowl, place dried porcini mushrooms and pour hot water just to cover, about ¾ cups. Let sit for 20 minutes and then strain mushrooms, reserving liquid. Chop mushrooms into small pieces and set aside.

In a large sauté pan over medium high heat, add olive oil. Add shallots and cook, stirring constantly until translucent, about 2 to 3 minutes. Add garlic and cook 1 minute more. Next, add mushrooms (including chopped and reserved porcinis) and sauté until beginning to turn brown and caramelize. Season with salt and pepper and then add lemon zest and juice. Take off heat and add herbs, ricotta and pecorino cheeses and heavy cream (if using). Cool and then use to fill raviolis.

Place large pasta sheet on cutting board with the long side parallel to the edge of work surface. Place 8 heaping teaspoons of mushroom filling along the top third of the sheet about 2 inches apart. Moisten pasta around each mound of filling, using a pastry brush or your fingers dipped in water. Fold the dough up and over the filling to enclose; press around filling to seal. Cut between mounds with a plain pastry wheel, cookie cutter or knife. Transfer to floured baking sheet. Cover with a clean kitchen towel. Repeat with remaining dough and filling. Chill until ready to cook.

Bring a large pot of salted water to a boil. Add about 6 ravioli per serving, and cook until tender but al dente, about 2 minutes. When ravioli are done, use a slotted spoon to remove from boiling water. Drain well, and keep warm while making sauce.

For sauce

In same sauté pan that you cooked the mushrooms in, over medium heat, add oil. Add shallots and cook, stirring constantly until translucent, about 2 to 3 minutes. Add white wine to deglaze the pan, scrapping up any mushroom bits. Reduce until almost all is evaporated. Next, add porcini liquid and again, reduce by ¼. Add heavy cream and cook, 3 to 4 minutes until thick and creamy. Add fresh thyme leaves and season with salt and pepper. Pour over wild mushroom raviolis and garnish with Pecorino cheese and serve.

Rigatoni Amatriciana

February 2nd, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

4 ounces Pancetta, cubed
1 yellow onion, finely sliced
3 cloves garlic, chopped fine
1 teaspoon red chili flakes
Salt and pepper
1 (28 ounce) can of Italian peeled tomatoes, crushed with hands
1 pound rigatoni, cooked
¼ cup fresh parsley, chopped
¼ cup grated Pecorino cheese, for garnish

DIRECTIONS

In a large sauté pan, add cubed pancetta slices in a single layer and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally. Remove the meat to a plate lined with paper towels and discard half the fat, leaving a little fat. Increase the heat to medium and add sliced onions, cook, stirring occasionally until translucent, 5 minutes. Next, add garlic and red chili flakes and cook 2 minutes more. Return the pancetta to the pan, and cook over medium-high heat for 5 minutes, or until the onions, garlic and pancetta are light golden brown. Season with salt and pepper, add then add the tomatoes, reduce the heat, and simmer for 10 minutes or until sauce has begun to thicken. Add cooked rigatoni to pan and coat pasta in sauce. Add parsley and serve with Pecorino cheese.

Quinoa Apple Salad with Curry Dressing

January 18th, 2011 § 0 comments § permalink

Serves 4
Martha Stewart

INGREDIENTS

¼ cup raw whole almonds
1 cup white quinoa
1 teaspoon honey
1 tablespoon finely chopped shallot
1 teaspoon curry powder
¼ teaspoon coarse salt
2 tablespoons fresh lemon juice
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 tablespoons dried currants
1 small McIntosh apple, cut into 18-inch-thick wedges
¼ cup loosely packed fresh mint leaves, coarsely chopped, plus more for garnish

DIRECTIONS

Preheat oven to 375°F. Spread almonds on a rimmed baking sheet; toast in oven until lightly toasted and fragrant, about 7 minutes. Let cool.

Coarsely chop nuts. Rinse quinoa thoroughly in a fine sieve; drain. Bring 2 cups water to a boil in a medium saucepan. Add quinoa; return to a boil. Stir quinoa, cover, and reduce heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff quinoa with a fork; let cool.

Whisk together honey, shallot, curry powder, salt, and lemon juice in a large bowl. Season with pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until dressing is emulsified. Add quinoa, currants, apple, mint, and nuts; toss well. Garnish with mint.

Seafood Spaghetti with Herbed Lemon Cream Sauce

January 18th, 2011 § 0 comments § permalink

INGREDIENTS

1 tablespoon olive oil
2 tablespoons butter, plus 1 additional tablespoon of butter
5 cloves garlic, chopped fine
2 shallots, chopped fine
1 tablespoon lemon zest
1 teaspoon chili flakes
3 squid bodies (calamari) cleaned and sliced into thin rings
½ pound shrimp, peeled, deveined and tails removed
½ pound baby scallops
2 teaspoons salt
1 cup fresh parsley, chopped fine, stems removed
¼ cup fresh chives, chopped fine
¼ cup fresh basil or red basil, chopped fine
½ cup white wine
½ cup lemon juice
1 cup cherry tomatoes, sliced in half
1 cup heavy cream
Salt/pepper

DIRECTIONS

In a large heavy bottom skillet, heat olive oil and butter on a medium high heat. Add the garlic, shallots, lemon zest and chili flakes. Sauté for a few minutes until garlic and shallots just start to brown. Add the calamari, shrimp and scallops. Season with salt. Sauté a few minutes until just beginning to brown, about 4 minutes. Add the fresh herbs and sauté about 1 minute. Add the wine and lemon juice next and turn to medium low. Allow liquid to reduce by about half. Add the cherry tomatoes and allow to cook about two minutes or until the tomatoes are just soft. Add the heavy cream, turn burner to low and season with salt and pepper.

Cook pasta according to pasta directions. Mix the spaghetti and the sauce and serve!

Winter Minestrone

January 18th, 2011 § 0 comments § permalink

INGREDIENTS

2 tablespoons olive oil
3 cloves garlic, chopped fine
1 red onion, chopped medium
3 stalks of celery, chopped small
2 medium carrots, chopped small
1 medium red bell pepper, deseeded and chopped small
1 medium yellow pepper, deseeded and chopped small
1 (28-ounce) can stewed tomatoes
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine
¼ cup fresh oregano, chopped fine
¼ cup fresh thyme, chopped fine
1 tablespoon salt
3 cups hot water
1 cup vegetable stock
1 bunch of dinosaur kale, chopped
1 can cannellini beans, rinsed and drained
1 cup small fresh macaroni (¾ cup dried)
½ cup parmesan, freshly grated
Parmesan rind (optional)
Salt/ pepper

DIRECTIONS

Cook garlic, onions, celery, carrots, and peppers in oil in a wide 7-to 9-quart heavy pot over medium heat, stirring occasionally until vegetables are very tender and begin to stick to bottom of pot, about 45 minutes total.

Push vegetables to one side of the pot. Add stewed tomatoes to cleared area and cook, stirring constantly, until it starts to caramelize, about 2 minutes. Stir into vegetables and cook, stirring, 2 minutes. (Tomatoes may stick to pot, but don’t let them burn.) Bring to a simmer. Stir in kale and parmesan rind. Simmer, covered, until greens are tender, about 40 minutes.

Coarsely chop herbs, and stir into soup along with beans. Simmer, partially covered, 10 minutes.
Discard rind. Season soup with salt and pepper.

Chipotle-Herb Sloppy Joes

January 14th, 2011 § 0 comments § permalink

Makes about 20 Party Size Sandwiches

For the chipotle-herb sauce (makes 2 cups)

INGREDIENTS

1 (12-ounce) can of chipotle peppers in adobo sauce
½ cup white onion, chopped
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
¼ cup fresh chives, chopped
Juice of 3 limes
Zest of 2 limes
1-2 jalapeños, deseeded and chopped
Salt/pepper

DIRECTIONS

Blend all ingredients in a blender until smooth.

For the sloppy joes

INGREDIENTS

Vegetable oil
1 medium white onion, chopped
2 pounds lean ground beef
1 green bell pepper, deseeded, pith removed, and chopped
Chipotle-herb sauce

DIRECTIONS

In a large skillet, heat oil on medium-high heat. Sauté onions for a few minutes, and add ground beef. Cook until all of the meat is browned. Add green peppers, and sauté until the green peppers are cooked through and tender but not soft. Drain any excess oil or fat. Add chipotle-herb sauce, and mix well. Cook uncovered over medium-low heat for about 5 more minutes until some of the tomatoes sauce cooks off and the sauce sticks nicely to the meat. Serve on party size buns.

Butternut Squash Ravioli with Brown Butter Sage Sauce

January 14th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound pasta dough, cooked
1 small butternut squash
2 tablespoons olive oil
2 cloves garlic, chopped fine
1 tablespoon sage, chopped fine
½ yellow onion, cut in half
Kosher salt
Pepper

For brown butter sage sauce

4 tablespoons unsalted butter, sliced
6 sage leaves, sliced
3 ounces goat cheese

DIRECTIONS

Preheat oven to 350°F.

For raviolis

To prepare squash, peel and cut in half at the bulbous part. Cut top part in cubes and cut bottom part in half, remove seeds and then slice. In a bowl, combine squash, olive oil, garlic, sage and onion. Season with salt and pepper and place on a baking sheet. Roast in oven until tender. Let cool for a few minutes. Reserve sliced squash (for plating), but puree everything else in a blender or food processor until smooth for your ravioli filling.

Using fresh pasta sheets cut into about 2 square inches, add 1 teaspoon of filling. Cover with another 2 inch pasta square. And using wet fingers, seal all sides of ravioli by pinching down. Place raviolis in a large pot of salted boiling water. Boil for about 3 minutes, or until floating. Strain and set aside.

For brown butter

In the meantime, heat a thick-bottomed skillet on medium heat, whisking frequently. Continue to cook the butter until melted. At this point, add the sage leaves. Once melted, the butter will foam up a bit, then subside. Watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Remove from heat and place on a cool surface to help stop the butter from cooking further and perhaps burning.
To plate, lay reserved roasted and sliced butternut squash on plate and then a few raviolis topped with brown butter sage sauce and ½ ounce of crumbled goat cheese. Serve immediately.

© Recipe Property of Rafi Hasid

Whole Wheat Rigatoni and Vegetables in a Ginger, Soy and Honey Sauce

January 14th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound whole wheat pasta dough, cooked

For sauce

Olive oil
1 yellow onion, chopped
6 cloves garlic, chopped fine
2″ piece of ginger, peeled and julienned
1 red pepper, cored and chopped
1 bunch collard greens, leaves and stems (reserved), chopped
½ pound brown mushrooms, sliced
1½ tablespoons balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons honey
Kosher salt
Pepper

DIRECTIONS

In a large sauté pan, over medium heat, add olive oil. Sauté onions and cook until translucent, 5 minutes. Add garlic and ginger and cook, stirring constantly, 2 minutes more. Add red pepper, collard green stems, brown mushrooms and cook, 7 minutes until tender. Add balsamic vinegar, Dijon mustard and honey and season with salt and pepper. Add collard green leaves and cooked pasta and warm through. Serve immediately.

© Recipe Property of Rafi Hasid

Seafood Fusilli and Creamy Lobster Sauce with Shaved Fennel and Lemon Salad

January 14th, 2011 § 0 comments § permalink

Serves 6

INGREDIENTS

1 pound pasta dough, cooked

For lobster sauce

2 tablespoons butter
1 yellow onion, chopped
1 clove garlic, chopped fine
1 cup white wine
2 lobster bodies, cut in half vertically (Your fishmonger should be able to provide you with lobster bodies at no charge)
2 cups heavy cream
6 to 8 threads saffron
Kosher salt
Pepper

For salad

1 bulb fennel
Juice of 2 lemons
Kosher salt
1 tablespoon extra virgin olive oil

For seafood sauté

Olive oil, for sautéing
3 squid bodies (calamari), cleaned and sliced in 1″ circles
½ pound (26-30 count) shrimp, peeled, deveined and tails removed
3 tablespoons fresh chives, sliced fine

DIRECTIONS

For lobster sauce

In a large sauté pan, over medium heat, add butter. Cook onions and garlic until translucent, making sure to not get any color. Add white wine and reduce until almost evaporated. Add lobster bodies, cream, and saffron. Season with salt and pepper. Reduce heat to low and simmer for 30 to 40 minutes. Strain through a fine mesh sieve and set aside.

For salad

To prepare the fennel, cut off the top stalks and discard. Next, trim the root end and then quarter lengthwise. Remove the core and thinly slice the fennel on a mandolin or with a sharp knife crosswise. Place fennel in a large bowl and set aside. Add lemon juice, salt and extra virgin olive oil and mix. Set aside.

For completed dish

In a large sauté pan, add olive oil over medium high heat. Add shrimp and cook, 1 minute. Add calamari and sauté 1 minute more. Add lobster sauce and warm through, 1 to 2 minutes. Pour sauce over pasta and garnish with fennel salad and chives. Serve immediately.

© Recipe Property of Rafi Hasid

Santorini Roasted Eggplant

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

3 cloves garlic, chopped fine
4 medium baby eggplants, cut in half
2 medium red onions, cut in half
3 medium tomatoes, cut in half
1 red pepper, cut into thick long strips
¼ c chopped fresh oregano
¼ c chopped fresh parsley
¼ c fresh chopped mint
olive oil
salt and pepper

PREPARATION

Place eggplants, red onions, tomatoes, and red pepper flesh side up on a large cutting board, sprinkle with a decent amount of salt. Let stand for about 30 minutes. Drizzle with olive oil and mix in a large mixing bowl. Grill all items on grill placing eggplant flesh side down until all items are grilled to medium consistency and eggplant is cooked through. Cool. Remove eggplant from skin and mash in a large mixing bowl. Chop onion and peppers and add to eggplant mixture. Add fresh herbs, garlic, salt and pepper and mix well. Drizzle with a bit more olive oil and mix again. Serves 4.

Santorini Chicken Soulvaki

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

4 chicken breast, cut into thick 2 inch pieces
juice and zest of 3 lemons
3 cloves of garlic, chopped fine
¼ c chopped fresh oregano
¼ c chopped fresh parsley
1 t dried oregano
1 t dried thyme
1 t dried marjoram
1 t salt
1 t pepper
1 t red pepper flakes
1 c Greek yogurt

PREPARATION

Mix all ingredients except the chicken in a large mixing bowl until well mixed. Add chicken and marinate in refrigerator for about 1 hour. Place chicken on skewers and grill using remaining marinade to baste while grilling. Serves 6. Eat with pita, tzaziki and roasted eggplant.

Santorini Tzaziki

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

2 medium sized cucumbers, peeled but not deseeded and chopped fine
2 c Greek yogurt
2 cloves garlic, chopped fine
½ c fresh chopped dill
juice of 2 lemons
salt and pepper

PREPARATION

Mix all ingredients in a medium mixing bowl until well mixed and smash cucumbers to make them blend in a bit better. Set in refrigerator for about 20 minutes. Before serving, remove from refrigerator but allow them to remain just a bit cooler than room temperature for best flavor.

Santorini Shrimp

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

1 lb. shrimp peeled
1 lb. chopped Santorini tomatoes or plum tomatoes
3 cloves garlic, chopped fine
1 t red pepper flakes
1 T chopped fresh parsley
1 T chopped fresh oregano
½ c crumbled feta
juice and zest of 1 lemon
3 T bread crumbs, dried
½ c white wine
olive oil
salt and pepper

PREPARATION

In a preheated large skillet sauté olive oil, garlic, and red pepper flakes for a few minutes. Add shrimp and sauté until shrimp begins to turn pink, about 4-5 minutes. Add lemon juice and zest. Add the wine, tomatoes, salt, pepper and fresh herbs and sauté for a few more minutes. Take off heat and sprinkle with breadcrumbs and cheese. Place under the broiler for about 4 minutes until brown and bubbly. Serves 6.

Santorini Dried Tomatoes

October 25th, 2009 § 0 comments § permalink

INGREDIENTS

olive oil
1 lb. Santorini tomatoes (or very good quality cherry tomatoes), sliced in half
1 T salt
1 t sugar
1 t pepper
1 t chopped fresh thyme
1 t chopped fresh oregano

PREPARATION

Preheat  the oven to 170° F. On a greased baking sheet place the cherry tomatoes flesh side up very close to each other. Sprinkle with salt, pepper and fresh herbs. Drizzle with olive oil and place in oven for about 8 hours. Overnight works well. Make sure that the tomatoes do not dry completely but are able to stay moist and have plenty of oil. After cooling, the tomatoes can be placed in a jar with more olive oil and will keep for a few weeks.

Basic Marinara

October 24th, 2009 § 1 comment § permalink

Makes 2 cups of sauce

Ingredients

2 tablespoons olive oil
9 medium tomatoes, chopped
¼ cup garlic, chopped fine
1 small yellow onion, chopped fine
1 carrot, chopped fine
1 red pepper, chopped fine
1 green pepper, chopped fine
½ cup red wine
1 teaspoon chili flakes
1 teaspoon dried oregano
1 tablespoon salt
1 tablespoon black pepper
½ cup fresh oregano, chopped fine
½ cup fresh basil, chopped fine
½ cup fresh parsley, chopped fine

Directions

Sauté garlic, onions, carrots and chili flakes in olive oil on medium heat until soft. Place all remaining ingredients except ½ cup oregano in a large pot and bring to a boil. Place on low and simmer for about 45 minutes stirring regularly until all tomatoes are broken down. With a handheld food processor blend all ingredients in the pot until totally smooth and all ingredients are well blended. Skins are included in the sauce because they give a very rustic look and texture and provide a quick, easy sauce. Cook blended sauce on low for another 10 minutes adding more salt to taste. When finished, add remaining fresh oregano. Boil sauce on a low boil uncovered for another 10-20 minutes or until you reach desired thickness. Add remaining chopped oregano at end.

Peppers Stuffed with Sheep’s Milk Cheese

October 23rd, 2009 § 0 comments § permalink

INGREDIENTS

four yellow sweet peppers
10 ounces of sheep’s milk cheese
3 small tomatoes
a couple of scallions
2 ounces each of green and black olives
a few cloves of garlic
1/8 cup of chopped parsley
1 tsp fresh thyme

PREPARATION

Preheat oven to 400° F. Halve and seed four yellow sweet peppers and mash about ten ounces of sheep’s milk cheese. Take three small tomatoes and blanch for a few seconds in boiling water, then peel and seed them. Finely chop a couple of scallions and a few cloves of garlic and sauté them in olive oil. Pit and chop two ounces each of green and black olives. Combine all ingredients in a bowl adding 1/8 cup of chopped parsley and 1 tsp fresh thyme. Stuff your pepper halves and bake for about thirty minutes until tender.

Red Pepper Pineapple Salsa

October 12th, 2009 § 0 comments § permalink

Makes 3 cups of salsa

INGREDIENTS

1 c chopped red peppers
½ c chopped cilantro
½  c chopped red onion
1 cup chopped fresh pineapple
Juice o 2 limes
1 tsp sugar
1 tsp salt
Black pepper

PREPARATION

Mix all ingredients in a small mixing bowl.  Serve will chicken or fish of quesadillas.

Roasted Peppers on the Grill

October 12th, 2009 § 0 comments § permalink

Makes 4 servings.

INGREDIENTS

4 bell peppers colors optional
RED, YELLOW and ORANGE

PREPARATION

Place wholepeppers on gas grill and rotate as the outsides get charred black.  When totally black place in brown paper bag until cool about a half hour.  Take peppers and under running water peel of skin and take out the seeds and stems.  Peppers are now ready for use for a number of ideas, roasted pepper humus, roasted red pepper salad, roasted red pepper dressing etc.

Roasted Red Pepper Cream Cheese Spread

October 12th, 2009 § 0 comments § permalink

Makes 1 cup spread.

INGREDIENTS

2 roasted red peppers
¼ c chopped basil, parsley, marjoram
1 c cream cheese
3 cloves chopped garlic
1 T olive oil
Salt/pepper

PREPARATION

Mix all ingredients with a food processor and process until smooth, serve on pita bread or vegetables or as a sandwich spread.

Sausage and Peppers 30 Minute Meal

October 12th, 2009 § 0 comments § permalink

Makes 4 servings.

INGREDIENTS

4 mild or spicy sausage
3 medium peppers 1 of each color orange, yellow and red, sliced in long sections
3 large tomatoes
3 cloves of garlic
½ c chopped oregano and basil
Salt/pepper

PREPARATION

Preheat oven to 375 F.  Place all items in a lightly oiled baking dish with a lid and bake for about 30 minutes until done.

Grilled Pineapple Red Pepper Salsa

October 12th, 2009 § 0 comments § permalink

Grilled Pineapple Red Pepper Salsa

Makes approx. 3 cups

INGREDIENTS

2 Tablespoon cumin
1 small pineapple, peeled, cored and sliced into rings, medium thickness
½ cup cilantro, chopped fine
1 medium red onion, chopped coarsely
1 medium red bell pepper, chopped coarsely
Juice and zest of 1 lime
Salt

PREPARATION

Dust pineapple rings with cumin and high grill on both sides until blackened but not charred, approximately 2 minutes on each side. Set aside and let cool. In the meantime mix cilantro, onion & bell peppers in a bowl. Chop pineapple to medium bite size pieces and add to cilantro pepper mix, mix well. Add zest and juice of lime and salt and again mix well and let stand for a few minutes before serving

Serve with steak, pork, chicken or rice!

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