I found this recipe a couple years ago and made it with Halibut. It turned out really good and rich. I followed the recipe exactly the first time and made some changes the second time and kept them.
ingredients
3 medium tomatoes cut into wedges or I used a pint of cherry tomatoes
2 tbls + 2 tspn olive oil
1 tbls red-wine vinegar
4 or how many ever your serving mahi mahi fillets w/ skin on or whatever white fish
1/2 cup mayonnaise, but this is where I substituted the mayo for greek yogurt plain I did put in a couple tablespoons of mayo though
1/4 cup feta cheese this is great with the isreali feta
3 tbls fresh mint
2 tbls fresh dill
1 tsp fresh lemon juice or more
8 slices of lemon
Preheat broiler.
Toss tomatoes with 2 tbls oil, vinegar, and a little salt, I also threw in a sliced cucumber.
Line broiler pan with foil or parchment paper and lightly oil, I also put lemon slices on the bottom so the fish wouldn't stick.
Whisk together the mayo, greek yogurt, feta, fresh chopped herbs, and lemon juice. I did not salt because the feta is salty. I did sprinle with a little pepper. Spread on top of fish and then put lemon slices on top and drizzle a little olive oil.
Broil fish about 8 inches from heat and cooked through about 14 to 16 minutes. If topping browns befor fish is done tent with foil. Serve fish with tomatoes. I also made a toasted orzo with saffron and fennel.
Toasted Orzo with Saffron and Fennel
1/2 tsp crumbled saffron threads
1 tbls boiling water + 2 cups water
1/2 cup red onion
2 tbls olive oil
1/2 cup orzo
1 cup chopped fennel (1 sm bulb) and 2 tbls chopped fronds from the top
Soften saffron with the hot water and set aside.
Cook onion in oil over medium heat, stirring occasionally, until softened, about 6 minutes. Add orzo and toast, stirring frequently, 2 to 4 minutes.
Stir in saffron, 2 cups water, salt and simmer covered until orzo is just tender and all the liquid is absorbed, about 12 minutes.
Sprinkle fennel bulb over orzo and let stand covered, off heat about 5 minutes. Stir in fennel and fronds and serve.
This dinner is something that can be made on a week night and is really good!
Saturday, November 26, 2011
Saturday, November 5, 2011
The nicest clam chowder, Essex girl style
I got this recipe from a Jamie Oliver cookbook. I can't remember the name of it but he is on the cover. There is some great recipes out of that and this is one of them. I actually have made this multiple times but last week was the first time for my son and he loved it too, just like everyone else!
olive oil
4 slices thick cut bacon chopped
1 small onion chopped
4 stocks of celery sliced
4 gloves garlic chopped
1 lb of potatoes chopped, I use Yukon Gold's
2 bay leaves
5 ears sweet corn or You can use 4 cups of frozen I like whit corn
1 tbls fresh thyme
5 cups chicken stock
2 1/2 lbs fresh clams
2-3 red chillies chopped you can deseed them but I like the seeds
1 bunch fresh Italian parsley chopped
1/2 lemon
3 tbls heavy cream
salt and pepper
Heat a little olive oil in a soup pot and add the chopped bacon, cook until golden. Add the onion, celery, garlic, potatoes, and bay leaves. Cook on low for about 15 minutes. Cut the corn off the cob and add to the pot, add thyme and stock and cook for 20 more minutes.
While the soup is cooking, get another pot with a lid on high heat. When the pot is hot add the clams and a cup of water put the lid back on. Leave to steam and boil till clams have opened. Hold a strainer over the soup pot add the remainder water from the clams to the soup. Discard any clams that remained closed, then add the meat from the clams to the soup, along with the chili, parsley, and the juice from a half a lemon.
Remove half the soup to puree in a blender, then add back to the soup. Stir in the cream warm through add salt and pepper and serve.
olive oil
4 slices thick cut bacon chopped
1 small onion chopped
4 stocks of celery sliced
4 gloves garlic chopped
1 lb of potatoes chopped, I use Yukon Gold's
2 bay leaves
5 ears sweet corn or You can use 4 cups of frozen I like whit corn
1 tbls fresh thyme
5 cups chicken stock
2 1/2 lbs fresh clams
2-3 red chillies chopped you can deseed them but I like the seeds
1 bunch fresh Italian parsley chopped
1/2 lemon
3 tbls heavy cream
salt and pepper
Heat a little olive oil in a soup pot and add the chopped bacon, cook until golden. Add the onion, celery, garlic, potatoes, and bay leaves. Cook on low for about 15 minutes. Cut the corn off the cob and add to the pot, add thyme and stock and cook for 20 more minutes.
While the soup is cooking, get another pot with a lid on high heat. When the pot is hot add the clams and a cup of water put the lid back on. Leave to steam and boil till clams have opened. Hold a strainer over the soup pot add the remainder water from the clams to the soup. Discard any clams that remained closed, then add the meat from the clams to the soup, along with the chili, parsley, and the juice from a half a lemon.
Remove half the soup to puree in a blender, then add back to the soup. Stir in the cream warm through add salt and pepper and serve.
Saturday, October 15, 2011
Red Wine Braised Beef Short Ribs!
Tonight's dinner, this is a really tasty dish and it's even better the next day! I have made this several time and it's always a hit.
5lbs bone in beef short ribs. I find the best ones at Zupans or an actual butcher shop you can have them at a 4 inch length or have the butcher cut them in halve for 2 in ribs.
sea salt and pepper
leftover bacon grease or buy good bacon about 1/2 lb for the grease
3 meduim onions chopped
3 carrots chopped
2 celery stalks chopped
3 tbls flour
1 tbls tomato paste
10 springs Italian parsley
8 sprigs fresh tyhme
2 sprigs rosemary
4 sprigs oregano you can buy a beef medley mix in the fresh herb section of the store
2 bay leaves
1 bulb garlic halved
1 bottle red wine, Cabernet is good
4 cups beef or veal stock
Pre-heat oven to 350. Heat dutch oven or large pot on medium high heat, season ribs with salt and pepper and brown on all sides. About 8 minutes, working in batches if needed. Once brown transfer to a plate. Pour all but 3 tbls of drippings you might just have that depending on how fatty your ribs are.
Cook chopped onion, carrots, celery in pan until onions are brown about 5 minutes. Once brown add flour and tomato paste. Stir constantly until deep red about 2-3 minutes. Add red wine and ribs. Bring to a boil reduce heat to medium and let simmer until wine is reduced to half. About 25 minutes. Add fresh herbs, garlic, and stock bring to a boil. Put a lid on and transfer to oven and cook about 2 1/2 hours.
Transfer ribs to plate. You can either strain the broth or leave as is. Serve in a shallow bowl over mashed potato's with sauce. Season with salt and pepper. Even better the next day!
5lbs bone in beef short ribs. I find the best ones at Zupans or an actual butcher shop you can have them at a 4 inch length or have the butcher cut them in halve for 2 in ribs.
sea salt and pepper
leftover bacon grease or buy good bacon about 1/2 lb for the grease
3 meduim onions chopped
3 carrots chopped
2 celery stalks chopped
3 tbls flour
1 tbls tomato paste
10 springs Italian parsley
8 sprigs fresh tyhme
2 sprigs rosemary
4 sprigs oregano you can buy a beef medley mix in the fresh herb section of the store
2 bay leaves
1 bulb garlic halved
1 bottle red wine, Cabernet is good
4 cups beef or veal stock
Pre-heat oven to 350. Heat dutch oven or large pot on medium high heat, season ribs with salt and pepper and brown on all sides. About 8 minutes, working in batches if needed. Once brown transfer to a plate. Pour all but 3 tbls of drippings you might just have that depending on how fatty your ribs are.
Cook chopped onion, carrots, celery in pan until onions are brown about 5 minutes. Once brown add flour and tomato paste. Stir constantly until deep red about 2-3 minutes. Add red wine and ribs. Bring to a boil reduce heat to medium and let simmer until wine is reduced to half. About 25 minutes. Add fresh herbs, garlic, and stock bring to a boil. Put a lid on and transfer to oven and cook about 2 1/2 hours.
Transfer ribs to plate. You can either strain the broth or leave as is. Serve in a shallow bowl over mashed potato's with sauce. Season with salt and pepper. Even better the next day!
Sunday, September 25, 2011
Ragu alla napoletana aka Meat sauce from Naples
I found this recipe the other day and I completely forgot I had it. I am so glad that I did because this is a great meat sauce, my son loves it, it's even better the second day, and it makes a great baked pasta with mozzerella cheese for a left over's dish which my son will eat till it's gone!
serves 6 or so
1/3 cup olive oil
1 1/2 beef brisket or chuck, in one piece
1/2 pound boneless veal shoulder, in one piece
1/2 pound boneless pork shoulder, in one piece
sea salt
1 yellow onion chopped
1/2 cup dry red wine
2 28oz cans crushed tomatoes
pinch of crushed chili (optional)
meat stock or water if needed
fresh ground pepper
1lb pasta such as ziti because that's how they serve it in Italy
pecorino cheese or Parm works too!
In a large dutch oven or deep skillet, heat the olive oil over high heat. (Wash meat and pat dry with paper towels first to clean it.) Add all meats and sprinkle with salt. When the meats have given up their juices, about 15 minutes and the onion and stir well. Reduce heat to medium and cook, stirring occasionally, until the meats are browned and the onion id golden. About 15 minutes.
Add the wine and cook until it is absorbed into the meats, about 10 minutes. Add the tomatoes and chili flakes and stir well. Cover partially and simmer, stirring often, for 2 1/2 hrs. Check for time to time to see if more liquid is needed, adding stock or water if necessary to prevent scorching. At this point the sauce should be thick and coat a spoon.
Using a slotted spoon remove meat and chop, but more than likely the meat will be so tender it will fall apart in the sauce. In Italy they remove the meat and serve the red sauce with pasta and eat the meat separately. I however leave the meat in or chop up the large pieces and return them to the sauce and serve all at once.
Tip: I went to the store one day and they did not have veal so I substituted with lamb shoulder and it still turned out great.
serves 6 or so
1/3 cup olive oil
1 1/2 beef brisket or chuck, in one piece
1/2 pound boneless veal shoulder, in one piece
1/2 pound boneless pork shoulder, in one piece
sea salt
1 yellow onion chopped
1/2 cup dry red wine
2 28oz cans crushed tomatoes
pinch of crushed chili (optional)
meat stock or water if needed
fresh ground pepper
1lb pasta such as ziti because that's how they serve it in Italy
pecorino cheese or Parm works too!
In a large dutch oven or deep skillet, heat the olive oil over high heat. (Wash meat and pat dry with paper towels first to clean it.) Add all meats and sprinkle with salt. When the meats have given up their juices, about 15 minutes and the onion and stir well. Reduce heat to medium and cook, stirring occasionally, until the meats are browned and the onion id golden. About 15 minutes.
Add the wine and cook until it is absorbed into the meats, about 10 minutes. Add the tomatoes and chili flakes and stir well. Cover partially and simmer, stirring often, for 2 1/2 hrs. Check for time to time to see if more liquid is needed, adding stock or water if necessary to prevent scorching. At this point the sauce should be thick and coat a spoon.
Using a slotted spoon remove meat and chop, but more than likely the meat will be so tender it will fall apart in the sauce. In Italy they remove the meat and serve the red sauce with pasta and eat the meat separately. I however leave the meat in or chop up the large pieces and return them to the sauce and serve all at once.
Tip: I went to the store one day and they did not have veal so I substituted with lamb shoulder and it still turned out great.
Sunday, September 18, 2011
Bacon Maple Glazed Pork Loin
My mom gave me a pork loin a couple weeks ago and now that the weather turned I decided to finally make it. I was looking for something different to do for a change and I found this recipe. I thought it turned out great and will do again. I already knew for my son and I this was going to be more than plenty, so I even decided before hand what I was going to do with the left overs which is make fried rice!
I thought this was pretty easy and doesn't take much time!
Bacon Maple Glazed Pork Loin
For the brine
8 cups water
2 tbls maple syrup grade B
whole peppercorns about a tbls
2 stems fresh sage
1 lg garlic clove smashed
1 bay leave
1/3 cup sea salt,( I also mixed in my Italian sea salt blend which is mixed with black pepper, sage, garlic, rosemary. I buy this at Pastaworks and love to put it on any poultry and bread with olive oil and sprinkle this on.)
Bring all ingredient's to a boil until the salt and syrup dissolves. Let cool for about an hour or 2 and then add pork loin. Let marinade for 8-24 hours. After this is done marinating pull out pork loin pat dry and discard the brine.
For the next part
3 garlic cloves chopped
2 tbls fresh sage
3 tbls maple syrup
about a 1lb of bacon, I got the applewood smoked bacon from whole foods it's thick and taste great!
I mixed the garlic, sage, and syrup and spread over the pork loin. I then wrapped each bacon slice around the pork tucking the ends underneath and slightly overlapping each piece to the end. Pre heat oven to 350 and cook for about an 1-1 1/4 or until 140 degrees. I also poured a little syrup on top of the bacon before I popped it in the oven. Cook in the middle rack. While the pork was cooking I also was basting the pork with it's juices from the pan. After it is done pull from pan and let rest. While this is resting take pan juices in a sauce pan boil add 1 tbls apple cider vinegar and 1/2 tsp cornstarch and thicken. Slice and serve with sauce. The pork was moist and taste great with the bacon. I will do this again for sure! Like I said I took the leftovers and made home made fried rice and it was still moist the next day!
I thought this was pretty easy and doesn't take much time!
Bacon Maple Glazed Pork Loin
For the brine
8 cups water
2 tbls maple syrup grade B
whole peppercorns about a tbls
2 stems fresh sage
1 lg garlic clove smashed
1 bay leave
1/3 cup sea salt,( I also mixed in my Italian sea salt blend which is mixed with black pepper, sage, garlic, rosemary. I buy this at Pastaworks and love to put it on any poultry and bread with olive oil and sprinkle this on.)
Bring all ingredient's to a boil until the salt and syrup dissolves. Let cool for about an hour or 2 and then add pork loin. Let marinade for 8-24 hours. After this is done marinating pull out pork loin pat dry and discard the brine.
For the next part
3 garlic cloves chopped
2 tbls fresh sage
3 tbls maple syrup
about a 1lb of bacon, I got the applewood smoked bacon from whole foods it's thick and taste great!
I mixed the garlic, sage, and syrup and spread over the pork loin. I then wrapped each bacon slice around the pork tucking the ends underneath and slightly overlapping each piece to the end. Pre heat oven to 350 and cook for about an 1-1 1/4 or until 140 degrees. I also poured a little syrup on top of the bacon before I popped it in the oven. Cook in the middle rack. While the pork was cooking I also was basting the pork with it's juices from the pan. After it is done pull from pan and let rest. While this is resting take pan juices in a sauce pan boil add 1 tbls apple cider vinegar and 1/2 tsp cornstarch and thicken. Slice and serve with sauce. The pork was moist and taste great with the bacon. I will do this again for sure! Like I said I took the leftovers and made home made fried rice and it was still moist the next day!
Sunday, July 31, 2011
A couple quick ideas
I was in the doctor's office with my son last week and was reading through Parenting magazine and found some great recipes. It's so quick and easy I was sure I had done this before. It is great for seafood, chicken, and pork.
Lime and Garlic Marinade
Lime zest of 3 limes
1/4 cup lime juice
1 Tbsp garlic minced
1/4 cup olive oil
sea salt and pepper
I put this all together in a bowl and threw in about a 1lb of shrimp for 30 minutes. I then skewered them and threw them on the grill. They were delicious. The shrimp was a hit. After dinner I thought adding a little bit of honey to the marinade would be good too! Because out of that same magazine there was another simple recipe I found and made for lunch during the week. So while I was grilling the shrimp I threw some chicken on with just salt pepper and olive oil. Once the chicken was finished I drizzled honey over it and the chicken was great. So I know the dish will be good. It's actually supposed to be Chicken Asian Lettuce Wraps but I made it a salad.
Asian Chicken Salad
For the base I used, a half package of chow mein noodles, boiled, drained, and let chill.
1 lg shredded or sliced carrot with a vegetable peeler like ribbons
1/2 cucumber cut length wise seeded and sliced thin
2 scallions sliced
cilantro chopped as much desired
1 red jalapeno thinly sliced
1 cup sugar snap peas or snow peas
I mixed this all together and the next day added the chicken sliced with the juice of a lime, a little sesame oil, grated ginger, soy sauce, rice wine vinegar, and a little shredded lettuce. Adding a little peanut sauce would be great for flavor too. That is easy to make. Peanut butter and hot waster mixed.
Lime and Garlic Marinade
Lime zest of 3 limes
1/4 cup lime juice
1 Tbsp garlic minced
1/4 cup olive oil
sea salt and pepper
I put this all together in a bowl and threw in about a 1lb of shrimp for 30 minutes. I then skewered them and threw them on the grill. They were delicious. The shrimp was a hit. After dinner I thought adding a little bit of honey to the marinade would be good too! Because out of that same magazine there was another simple recipe I found and made for lunch during the week. So while I was grilling the shrimp I threw some chicken on with just salt pepper and olive oil. Once the chicken was finished I drizzled honey over it and the chicken was great. So I know the dish will be good. It's actually supposed to be Chicken Asian Lettuce Wraps but I made it a salad.
Asian Chicken Salad
For the base I used, a half package of chow mein noodles, boiled, drained, and let chill.
1 lg shredded or sliced carrot with a vegetable peeler like ribbons
1/2 cucumber cut length wise seeded and sliced thin
2 scallions sliced
cilantro chopped as much desired
1 red jalapeno thinly sliced
1 cup sugar snap peas or snow peas
I mixed this all together and the next day added the chicken sliced with the juice of a lime, a little sesame oil, grated ginger, soy sauce, rice wine vinegar, and a little shredded lettuce. Adding a little peanut sauce would be great for flavor too. That is easy to make. Peanut butter and hot waster mixed.
Tuesday, June 21, 2011
Sugar Snap Pea Salad
My new issue of bon appe'tit came in the mail. It's the July grilling issue and I found a great salad side dish. It's definetly a keeper and I did not make enough! It's very quick, easy, and from now on will be a summer staple.
Sugar Snap Salad
The recipe says it serves 8-10 but I doubt that. My son who is 10 even loves this.
1 1/2 lb. sugar snap peas trimmed, and or cut in half and diagonal (I didn't do this).
Kosher or sea salt
3 Tbsp extra virgin olive oil
1 Tbsp or more lemon juice fresh
1 tsp white wine vinegar
1/2 tsp sumac plus more for garnish I didn't use this I used fresh lemon zest
1 bunch radishes trimmed, thinly sliced
4 oz ricotta salata or feta crumbled
fresh ground pepper
2 Tbsp chopped fresh mint
Ricotta salata is a salted, hard, aged ricotta cheese. Sumac is a lemony spice. Both can be found at specialty food stores or like Whole foods, New Season's etc.
Cook or blanch peas in a large pot of boiling salted water until crisp-tender, about 1-2 minutes. Drain and chill with cold ice water. Let dry and chill.
Whisk oil, lemon juice, vinegar and 1/2 tsp sumac or fresh grated lemon peel. Toss peas, radishes, and cheese in bowl.
Do Ahead: Can be made one day in advance but store dressing and salad separately and chill.
Add dressing to salad and toss to coat. Season salad with salt, pepper, more lemon juice, mint and sumac.
Sugar Snap Salad
The recipe says it serves 8-10 but I doubt that. My son who is 10 even loves this.
1 1/2 lb. sugar snap peas trimmed, and or cut in half and diagonal (I didn't do this).
Kosher or sea salt
3 Tbsp extra virgin olive oil
1 Tbsp or more lemon juice fresh
1 tsp white wine vinegar
1/2 tsp sumac plus more for garnish I didn't use this I used fresh lemon zest
1 bunch radishes trimmed, thinly sliced
4 oz ricotta salata or feta crumbled
fresh ground pepper
2 Tbsp chopped fresh mint
Ricotta salata is a salted, hard, aged ricotta cheese. Sumac is a lemony spice. Both can be found at specialty food stores or like Whole foods, New Season's etc.
Cook or blanch peas in a large pot of boiling salted water until crisp-tender, about 1-2 minutes. Drain and chill with cold ice water. Let dry and chill.
Whisk oil, lemon juice, vinegar and 1/2 tsp sumac or fresh grated lemon peel. Toss peas, radishes, and cheese in bowl.
Do Ahead: Can be made one day in advance but store dressing and salad separately and chill.
Add dressing to salad and toss to coat. Season salad with salt, pepper, more lemon juice, mint and sumac.
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