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.
Saturday, May 14, 2011
Dinner!
I have been so lame and have not done one entry for forever! I have done some good dinner's and with fabulous recipes. I first tried this first recipe when I was a personal chef. It was found in fine cooking magazine. It's another lamb dish but it is great and my son loves it! It's a good dish for an alternative meat choice other than the standard red meat or chicken.
Greek Spiced Lamb Meatballs in Tomato Sauce and Feta
Of course with all recipes you can make adjustments! First for the sauce, it called for 8lbs fresh tomatoes but I did change that.
8 lb ripe tomatoes (about 40) I used 2 cans 1 crushed and 1 whole tomatoes (San Marzanos worked good too!) They are just from a region in Italy and give great flavor. Anyway....
1/4 cup olive oil
3 medium garlic cloves, crushed
2 tsp. kosher salt or a great sea salt
If your going to use fresh tomatoes bring a large pot of water to a boil. Rinse tomatoes and cut an x at the bottom of each one. This will make it easier to peel after they are blanched. Once the water come to a boil drop about 10 of the tomatoes in the water and cook for about 30 seconds. Do this in bathces. After each round transfer them with a slotted spoon to ice and let cool.
Once cooled use a pairing knife and your fingers to peel the skin from the tomatoes. Cut the tomatoes, core, and remove the seeds. Toss in a bowl.
Heat the oil and the garlic in a heavy duty pot large enough to cook the sauce over med low heat. When the garlic begins to sizzle and lightly brown 3-4 minutes carefully put in the tomatoes. If your cheating with canned like I have done then pour in your 2 can or more if you want of tomatoes. Raise the heat to meduim high and bring to a boil. Add your salt and simmer, stirring occasionally, until the tomatoes have broken down and the sauce has thickend, about 1 hour. Remove from heat and the original recipe says discard garlic, but I just leave it in because I chop it! Still taste the same! Now for the meat balls and kicking up the sauce.......
1 cup fresh bread crumbs, fresh is best they make every recipe taste better. Especially for this recipe I would Not use canned. I like to buy a good loaf of bread just for stuff like this and just make my own . Cut it up and just dry it all out size or shape does not matter. anyway side tracked once again...
1 cup fresh bread crumbs
1/4 cup milk
1 lb. ground lamb or more which I do because these are good
1 large egg or 2 if you add more meat
2-3 tbs. mince red onion
1 tbs. chopped flat leaf parsley
2 tsp or so fresh oregano
1or 2 cloves minced garlic
2 tsp or so chopped mint
1/4 tsp. cinnamon
1/4 tsp. paprika
1/4 tsp. ground allspice
kosher salt and pepper
For the sauce again...
2 tbs extra virgin olive oil
1 cup or so chopped red onion
2 tsp. or so fresh oregano
1 bay leaf
1 cinnamon stick
1/2 tsp. allspice
1/2 cup red wine dry
2-3 cups of your basic red sauce you made earlier
salt and pepper
feta cheese
Make the meatballs
Heat oven to 400 and lightly coat a rimmed baking sheet with cooking spray. You can also line a baking sheet with parchment paper or foil and coat. In a small bowl combine bread crumbs and milk. Let sit until the bread absorbs the milk about 10 minutes.
Put the lamb in a meduim bowl. If you have excess milk in the bread crumbs squeeze the excess and discard. Add the bread crumbs to the lamb. Add the egg, onion, and all the spices to the lamb and mix with your hands. Using your hands shape mixture in so golf size balls and arrange on your baking sheet.
Bake the meatballs until cooked through and browned about 20-25 minutes.
Make the sauce
Heat oil in a pot large enough to hold your 2-3 cups sauce and warm over oil over medium heat. Add the onion and cook stirring often and onion is soft, about 8 minutes or so. Stir in your oregano, bay leaf, cinnamon stick, and allspice. Raise the heat to medium high heat and add the red wine. Simmer for a minute or 2 until slightly reduced and then add the simple sauce and a 1/2 cup water. Bring the sauce to a boil, reduce heat to medium low and simmer for about 30 minutes. Add more water if it seems to thick.
Add the baked meatballs to the sauce to coat them. Cover the pan partially and cook until the meatballs are heated threw about 5 minutes. Discard bay leaf and cinnamon stick. Add salt and pepper if necessary. Sprinle with the feta cheese.
I like to serve this with pita bread and you can also throw it over cooked pasta. My son loves this and it's a repeat dinner!
Greek Spiced Lamb Meatballs in Tomato Sauce and Feta
Of course with all recipes you can make adjustments! First for the sauce, it called for 8lbs fresh tomatoes but I did change that.
8 lb ripe tomatoes (about 40) I used 2 cans 1 crushed and 1 whole tomatoes (San Marzanos worked good too!) They are just from a region in Italy and give great flavor. Anyway....
1/4 cup olive oil
3 medium garlic cloves, crushed
2 tsp. kosher salt or a great sea salt
If your going to use fresh tomatoes bring a large pot of water to a boil. Rinse tomatoes and cut an x at the bottom of each one. This will make it easier to peel after they are blanched. Once the water come to a boil drop about 10 of the tomatoes in the water and cook for about 30 seconds. Do this in bathces. After each round transfer them with a slotted spoon to ice and let cool.
Once cooled use a pairing knife and your fingers to peel the skin from the tomatoes. Cut the tomatoes, core, and remove the seeds. Toss in a bowl.
Heat the oil and the garlic in a heavy duty pot large enough to cook the sauce over med low heat. When the garlic begins to sizzle and lightly brown 3-4 minutes carefully put in the tomatoes. If your cheating with canned like I have done then pour in your 2 can or more if you want of tomatoes. Raise the heat to meduim high and bring to a boil. Add your salt and simmer, stirring occasionally, until the tomatoes have broken down and the sauce has thickend, about 1 hour. Remove from heat and the original recipe says discard garlic, but I just leave it in because I chop it! Still taste the same! Now for the meat balls and kicking up the sauce.......
1 cup fresh bread crumbs, fresh is best they make every recipe taste better. Especially for this recipe I would Not use canned. I like to buy a good loaf of bread just for stuff like this and just make my own . Cut it up and just dry it all out size or shape does not matter. anyway side tracked once again...
1 cup fresh bread crumbs
1/4 cup milk
1 lb. ground lamb or more which I do because these are good
1 large egg or 2 if you add more meat
2-3 tbs. mince red onion
1 tbs. chopped flat leaf parsley
2 tsp or so fresh oregano
1or 2 cloves minced garlic
2 tsp or so chopped mint
1/4 tsp. cinnamon
1/4 tsp. paprika
1/4 tsp. ground allspice
kosher salt and pepper
For the sauce again...
2 tbs extra virgin olive oil
1 cup or so chopped red onion
2 tsp. or so fresh oregano
1 bay leaf
1 cinnamon stick
1/2 tsp. allspice
1/2 cup red wine dry
2-3 cups of your basic red sauce you made earlier
salt and pepper
feta cheese
Make the meatballs
Heat oven to 400 and lightly coat a rimmed baking sheet with cooking spray. You can also line a baking sheet with parchment paper or foil and coat. In a small bowl combine bread crumbs and milk. Let sit until the bread absorbs the milk about 10 minutes.
Put the lamb in a meduim bowl. If you have excess milk in the bread crumbs squeeze the excess and discard. Add the bread crumbs to the lamb. Add the egg, onion, and all the spices to the lamb and mix with your hands. Using your hands shape mixture in so golf size balls and arrange on your baking sheet.
Bake the meatballs until cooked through and browned about 20-25 minutes.
Make the sauce
Heat oil in a pot large enough to hold your 2-3 cups sauce and warm over oil over medium heat. Add the onion and cook stirring often and onion is soft, about 8 minutes or so. Stir in your oregano, bay leaf, cinnamon stick, and allspice. Raise the heat to medium high heat and add the red wine. Simmer for a minute or 2 until slightly reduced and then add the simple sauce and a 1/2 cup water. Bring the sauce to a boil, reduce heat to medium low and simmer for about 30 minutes. Add more water if it seems to thick.
Add the baked meatballs to the sauce to coat them. Cover the pan partially and cook until the meatballs are heated threw about 5 minutes. Discard bay leaf and cinnamon stick. Add salt and pepper if necessary. Sprinle with the feta cheese.
I like to serve this with pita bread and you can also throw it over cooked pasta. My son loves this and it's a repeat dinner!
Sunday, April 10, 2011
Tuna Salad
I have been wanting to go to Ping for dinner since it opened and I finally went there. The food was delicious and I can't wait to go back and take my son. I love spicy ethnic food and love their other restaurant Pok Pok. The last time I went to Pok Pok I tried their Yam Tuna salad. I wanted to come home and make the salad myself thinking it would be a great summer dish. Well I finally came home and tried to make the salad myself. I think it turned out pretty good. I didn't measure anything and just went off the spices that was described on the menu. Well here goes!
Yam Tuna/ Tuna Salad
1 can Albacore tuna in water
2 garlic cloves
1/4 thinly sliced red onion
1 fresh stock of lemon grass
1 tablespoon fresh ginger
1/2-1 cup halved cherry tomatoes
1 lime squeezed
and a guess of 1/4 cup or less of fish sauce
Thai chilies or a jalapeno chili I am sure would work too! chopped cilantro
I put the tuna in a bowl, threw in the sliced red onion, halved the tomatoes and chopped cilantro. I decides to mix the fish sauce, lime juice, garlic, ginger, lemongrass and thai Chile's in a separate bowl and then pour over tuna mixture. I think this turned out pretty good and a great alternative to ceviche in the summer. I did add red onion and cilantro which the restaurant used green and no cilantro. I think this is a keeper and am sure I will make quit often this summer!
Yam Tuna/ Tuna Salad
1 can Albacore tuna in water
2 garlic cloves
1/4 thinly sliced red onion
1 fresh stock of lemon grass
1 tablespoon fresh ginger
1/2-1 cup halved cherry tomatoes
1 lime squeezed
and a guess of 1/4 cup or less of fish sauce
Thai chilies or a jalapeno chili I am sure would work too! chopped cilantro
I put the tuna in a bowl, threw in the sliced red onion, halved the tomatoes and chopped cilantro. I decides to mix the fish sauce, lime juice, garlic, ginger, lemongrass and thai Chile's in a separate bowl and then pour over tuna mixture. I think this turned out pretty good and a great alternative to ceviche in the summer. I did add red onion and cilantro which the restaurant used green and no cilantro. I think this is a keeper and am sure I will make quit often this summer!
Sunday, April 3, 2011
Greek Night
My son was in the mood for burgers and I wanted something else other than the traditional. I decided to do some research thur all my food magazines that I have saved for the past 15 years. I finally found one worth trying or I was in the mood to taste I should say. It reminded me of some greek meatballs with tomato sauce and feta cheese sprinkled on top, served with pita. That dish is to die for! So we had greek lamb burgers with spinach salad. Easy and took less than 30 minutes and I just used my panini machine, to grill the burgers, so need for an outdoor bar-b-que.
greek lamb burgers with
spinach salad and red onion
4 servings
1/3 cup fresh mint
2 tsp paprika( I used smoked paprika because it's what I had @ home)
3/4 tsp ground cinnamon
1/2 tsp sea salt or kosher salt
1 1/3 lb ground lamb ( I found this at Whole Foods or you can buy @ Zupans)
4 hamburger buns or ciabatta rolls
1 1/2 cups baby spinach ( I used way more for salad on the side)
1 1/3 cups feta cheese ( I recommend Israeli feta from Pastaworks, it's my favorite, great taste)
thin sliced red onion ( use as much or as little as you like)
cherry tomato's
1 1/2 tsp balsamic vinegar
Mix first 4 ingredient's and a 1 1/2 tablespoon of olive oil in a bowl with the lamb. I also added some feta in this point but you don't have too, and I let this mixture sit for a little while to absorb some of the flavor. Make 4 patties and cook in a non stick skillet over medium high heat about 4 minutes per side. I used my panini machine and it took 5 minutes.
While those are cooking I put the spinach in a bowl with the sliced onion, cherry tomato's, feta cheese, and tossed with the balsamic vinegar and about a tbls olive oil. Mix together and use a little salt and pepper. Place salad atop the burger's and some on the side! It was a hit and will do again. So fast and easy it can be done on a school night!
greek lamb burgers with
spinach salad and red onion
4 servings
1/3 cup fresh mint
2 tsp paprika( I used smoked paprika because it's what I had @ home)
3/4 tsp ground cinnamon
1/2 tsp sea salt or kosher salt
1 1/3 lb ground lamb ( I found this at Whole Foods or you can buy @ Zupans)
4 hamburger buns or ciabatta rolls
1 1/2 cups baby spinach ( I used way more for salad on the side)
1 1/3 cups feta cheese ( I recommend Israeli feta from Pastaworks, it's my favorite, great taste)
thin sliced red onion ( use as much or as little as you like)
cherry tomato's
1 1/2 tsp balsamic vinegar
Mix first 4 ingredient's and a 1 1/2 tablespoon of olive oil in a bowl with the lamb. I also added some feta in this point but you don't have too, and I let this mixture sit for a little while to absorb some of the flavor. Make 4 patties and cook in a non stick skillet over medium high heat about 4 minutes per side. I used my panini machine and it took 5 minutes.
While those are cooking I put the spinach in a bowl with the sliced onion, cherry tomato's, feta cheese, and tossed with the balsamic vinegar and about a tbls olive oil. Mix together and use a little salt and pepper. Place salad atop the burger's and some on the side! It was a hit and will do again. So fast and easy it can be done on a school night!
Saturday, April 2, 2011
Shrimp and Polenta
I have been dying to make this shrimp and polenta recipe for a week or so. So disappointed it was not what it seemed. Even after I tweeked it! Not worth posting, When I find a good one I will!
Friday, April 1, 2011
The Start of Something New
Last night I got together with a few friends for dinner. We had not hung out in a while, but we love to get together drink wine, cook, and talk food. A little history about myself is that I have worked on and off for a small resturant distributor for 16 years in Portland, Oregon, I was a flight attendant for 11 years for Delta Airlines, and most recently was a Personal Chef/ Assistant. I do love the hobby of cooking and am always looking for new recipes to try, make my own, or just create a new one. So this is how this starts, my friend Chris last night created this great soup recipe. As were were talking I was sharing ways to bump up the recipe for final touches, alternate ways to serve, and creating a menu plan. We then came up with this idea and I decided I was going to start a blog. This is also for you Chris and Dennis. Since this is the weekend Saturday is a day I love to cook so I will start posting recipes as I try them, change for personal preference, and post the old tried and true. Bon Appetite!
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