4th of July

Avocado & Corn Salad

June 6, 2012

Avocado & Corn Salad

 

This salad is a nice change of pace and super easy to make.  I served this salad with lamb chops last night.

 

INGREDIENTS

2 Peeled & Diced Avocados

2 Chopped Green Onions

10 Halved Cherry Tomatoes

1 Cup Fresh Cooked Corn

1/4 Teaspoon Kosher Salt

1/4 Teaspoon Freshly Ground Black Pepper

4 Ounces Vinaigrette Salad Dressing

 

In a large serving bowl, toss together the tomatoes, avocados, green onions, tomatoes and corn.  Dust lightly with the black pepper and kosher salt.  Pour the vinaigrette over the salad.  Cover and chill for at least one hour before serving to blend the flavor.  Serves 4

Grilled Split Chicken

May 28, 2012

Grilled Split Chicken

 

I love this recipe.  It is so easy to make and absolutely delicious. Goes well with grilled zucchini. 

 

INGREDIENTS

1 Cup Olive Oil

1 Cup Black Olive Tapenade

2 Sprigs Thyme

1 Tablespoon Freshly Ground Pepper

 

Split a while chicken in half.  In a large size bowl combine the olive oil, tapenade, pepper and thyme.  Take the split chicken pieces and soak both sides in the olive oil mixture.  Keep the chicken in the olive oil mixture, marinating, for 2 to 4 hours or overnight.  Cover and place in the refrigerator.  Prepare your grill and remove the bowl of chicken.  Let the chicken sit out for 15 to 20 minutes and throw away the olive oil marinade. Place on the grill and cook on each side for 20 minutes.  Remove from the grill and transfer to a serving platter.  Serves 2

 

Chicken Asiago Burgers

May 27, 2012

Chicken Asiago Burgers

 

These burgers are absolutely EXCELLENT!  A nice change of pace, but still satisfies the burger urge. 

 

INGREDIENTS

2 Pounds Ground Chicken

1 Teaspoon Kosher Salt

1 Teaspoon Freshly Ground Pepper

1 Teaspoon Garlic Powder

1 Tablespoon Olive Oil

1 Cup Grated Asiago Cheese

4 Hamburger Buns

 

Mix the ground chicken, salt, pepper, garlic powder, olive oil and Asiago cheese in a large size bowl.  Form the mixture into 4 patties.  Place the patties on a plate.  Cover with plastic wrap and place in the refrigerator for 2 hours.  Preheat your grill.  When you are ready to grill the burgers remove from the fridge and let sit out for 10 minutes.  You want to take the chill off of the meat before putting on the grill.  Cook the burgers on the frill for 5 minutes on each side until well done.  Place one burger on the bottom half of each bun.  Garnish as you like.  Serves 4

Grilled Flank Steak

May 25, 2012

Grilled Flank Steak

 

Barbecue weekend is here!  Here is a tried and true Grilled Flank Steak recipe.  The key is the marinade so it takes a little planning ahead. 

 

INGREDIENTS

2 Pounds Flank Steak

2 Chopped Garlic Cloves

1/2 Cup Soy Sauce

4 Tablespoons Fresh Lime Juice

4 Tablespoons Fresh Lemon Juice

2 Tablespoons Olive Oil

1 Tablespoon Toasted Sesame Oil

1 Tablespoon Hot Sauce

1 Tablespoon Kosher Salt

1 Tablespoon Brown Sugar

4 Chopped Shallots

 

In a large measuring cup or mixing bowl combine the garlic, soy sauce, lime juice, lemon juice, olive oil, toasted sesame oil, hot sauce, kosher salt, brown sugar and chopped shallots.  Mix well.  Place the steak in a large resealable plastic bag and pour the marinade in the bag over the steak.  Press out the excess air and turn the bag around to get the steak coated.  Refrigerate overnight turning the bag occasionally.  To grill the steak Remove the steak from the refrigerator and remove from the bag.  Place on a large plate and let sit for 45 minutes to room temperature.  Prepare the grill to a medium hot fire.  Grill the steak for 6 minutes on each side for medium rare.  Remove from the grill and transfer to a cutting board.  Let rest for 10 minutes. Thinly slice against the grain.  Transfer to a serving platter.  Serves 4

Swordfish Kebabs

May 24, 2012

Swordfish Kebabs

 

The Memorial Day weekend is almost here.  If you are looking for grilling ideas here’s a very good one! 

 

INGREDIENTS

1/3 Cup Large Chopped Capers Packed In Vinegar (Drained)

2 Rinsed & Minced Anchovy Fillets

3 Minced Garlic Cloves

2 Large Tomatoes (Cored & Coarsely Chopped)

2 Large Sliced Zucchini

1/3 Cup Olive Oil

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

2 Large (1 Inch Thick) Swordfish Steaks (About 2 Pounds)

 

In a large size bowl combine the capers, anchovies, garlic, salt, pepper and olive oil.  Stir well to combine. This is your marinade. Cut the fish into 1 inch cubes and place them into a large size bowl.  Pour ½ of the marinade over the fish and stir to make sure all of the fish get covered.  Set aside to marinate for 1 hour to overnight in the refrigerator.  Make sure to cover the bowl with plastic wrap. Cover the remaining marinade with plastic wrap and set aside at room temperature.  Heat your grill to medium high.  Thread the fish, tomatoes and zucchini onto long metal or wooden skewers and throw away the marinade that the fish sat in.  If you are using wooden skewers soak them in water for 20 minutes before using.  When you are ready to cook oil the grill rack.  Place the kebabs on the grill and cook, turning once, for 12 minutes.  The fish should be lightly colored on the outside and evenly cooked throughout.  Transfer the kebabs to a serving platter and spoon the reserved marinade on top.  Serve immediately.  Serve with orzo or rice pilaf.  Serves 4

 

*Note:  If you do not have a bbq grill you can cook under the broiler.

Summer Corn & Tomato Salad

May 22, 2012

Summer Corn & Tomato Salad

 

This salad is so easy to make as it really takes little effort to chop tomatoes and cut the kernels off of the ears of corn.  The reward is a nice summer salad and very portable to make ahead for picnics and cookouts.

 

INGREDIENTS

5 Cups Fresh Corn Kernels (10 Large Ears)

1/4 Cup Grape Seed Oil

3 Tablespoons Raspberry Vinegar

Juice of 1 Lime

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

4 Ripe Chopped Tomatoes

10 Chopped Green Onions

1/3 Cup Chopped Cilantro or Italian Parsley

 

Insert a vegetable steamer into a medium size pot filled with salted water. Bring the water to a boil.  Put the corn kernels in the steamer basket.  Cover and steam for 5 minutes.  If you do not have fresh corn then you may use frozen corn, but do not use canned corn.  In a small size bowl whisk together the grape seed oil, vinegar, lime juice, salt and pepper.  Core, seed and coarsely chop the tomatoes.  Chop both green and white parts of the green onions.  Chop the cilantro or Italian parsley.  Combine the corn, tomatoes, green onions and cilantro (or Italian parsley) in a large size bowl.  Toss with the dressing.  Serve either at room temperature or chilled.  This salad will keep, covered, in the refrigerator for 3 days.  Serves 8

 

Classic Chocolate Brownie Cookies

May 17, 2012

Classic Chocolate Brownie Cookies

 

Everyone loves cookies and for me they’re an essential food group.  The magic is proportions and the quality of the ingredients.  These cookies will transform teatime, bring a smile to a neighbor’s face, picnics and make the sun come out for young ones coming home from school on a rainy afternoon. For efficiency and uniform results, invest in a small handheld cookie scoop.  It looks and works just like an ice cream scoop and cuts your production time in half. 

 

INGREDIENTS

12 Ounces Chopped Bittersweet Chocolate

4 Tablespoons Unsalted Butter

3 Eggs

3/4 Cup Turbinado Sugar

2 Teaspoons Vanilla Extract

1/3 Cup Unbleached Flour

1/4 Teaspoon Baking Powder

1/4 Teaspoon Kosher Salt

1/2 Cup Chopped Pecans or Walnuts (Optional)

 

Preheat your oven to 325° F.  In a double boiler melt the chocolate and butter together over simmering water.  Let cool.  In a large size bowl mix together the eggs, sugar and vanilla.  In a medium size bowl combine the flour, baking powder and salt.  Fold the chocolate and butter mixture into the egg mixture.  Fold the flour mixture into the egg mixture.  Finally, fold in the pecans or walnuts if you are using them.  Make sure not to overmix.  Drop by teaspoonfuls onto a parchment paper lined baking sheet.  Bake for 8 minutes until puffed and cracked.  Makes 4 dozen cookies. 

 

Mixed Berry & Sour Cherry Cobbler

May 15, 2012

Mixed Berry & Sour Cherry Cobbler

 

I cannot tell you how delicious this cobbler was!  It was the perfect ending to a beautiful Sunday meal.  For this cobbler I used Blackberries, Blueberries, Raspberries, Strawberries and Pitted Sour Cherries.  The combination turned out fabulous. 

 

INGREDIENTS

Filling:

8 Cups Fresh or Frozen Mixed Berries (Blackberries, Blueberries, Raspberries & Strawberries)

2 Pounds Pitted Sour Cherries

3/4 Cup Sugar

2 Tablespoons Finely Ground Instant Tapioca

1/2 Teaspoon Kosher Salt

1/4 Cup Orange Juice

 

Crust:

1 Cup Unbleached Flour

1/2 Teaspoon Baking Powder

1/4 Teaspoon Kosher Salt

8 Tablespoons Unsalted Butter

1 Cup Sugar

2 Eggs

1 Teaspoon Vanilla Extract

 

Preheat your oven to 350° F.  Grind the tapioca in a coffee grinder and set aside.  The tapioca will thicken the juices so that the cobbler isn’t thin. 

For the filling:  In a large size bowl toss together the berries, cherries, 3/4  cup of sugar, ground tapioca, 1/2 teaspoon salt and orange juice.  Transfer to a large glass baking dish (at least 2 1/2 quarts). 

For the crust:  Combine the flour, baking powder and salt in a small bowl.  Set aside.  Cream together the butter, sugar, eggs and vanilla in a large size bowl.  Slowly beat in the flour mixture until a moist dough forms.  Spoon the dough over the filling. 

Bake the cobbler for 1 1/4  hours until the juices are thick and bubbly and the topping is golden brown.  Remove from the oven and cool on a wire rack for 1 hour.  Serve with vanilla ice cream.  Serves 12

 

Grilled Teriyaki Pork Chops

May 7, 2012

Grilled Teriyaki Pork Chops

 

This recipe is perfect for a spring or summer menu.  These pork chops can be served with asparagus, fried rice or stir fried vegetables.  I like to serve iced tea and fruit for dessert to keep the dinner cool.

 

INGREDIENTS

4 (1 inch thick) Pork Chops

¼ Cup Teriyaki Sauce

¼ Cup White Wine

3 Tablespoons Honey

2 Cloves Minced Garlic

 

Combine the teriyaki sauce, wine, honey and garlic in a large baking dish.  Reserve a bit for basting.  Add the pork chops and turn to coat.  You want the pork chops to be fully covered in the sauce.  Put in the refrigerator for 5 hours or overnight.  Prepare your grill or preheat your broiler.  I like to broil these pork chops 5 inches from the heat.  Baste occasionally with the marinade and turn once.  Cook for 15 to 20 minutes until the juices run clear.  Serves 4

 

Belgian Chocolate Brownies

May 3, 2012

Belgian Chocolate Brownies

 

To get the best brownies use the best chocolate and use a lot of it. 

 

INGREDIENTS

8 Ounces Chopped Unsweetened Belgian Chocolate

1 Cup Unsalted Butter

6 Large Eggs

2 Tablespoons Vanilla Extract

1/2 Teaspoon Kosher Salt

3 1/2 Cups Sugar

2 Cups Unbleached Flour

1 Tablespoon Half & Half

 

Preheat your oven to 375° F.  Line a 13×9 inch baking dish with parchment paper or you can butter the baking dish.  We don’t want the brownies sticking to the pan! 

In a double boiler or a heavy saucepan melt the chocolate and butter together over a low heat.  Stir often and make sure not to overcook the chocolate and butter mixture.  Remove from the heat and set aside to let cool. 

In a large size bowl combine the eggs, vanilla and salt and sugar.  Beat until fluffy.  Add the flour and the chocolate mixture to the egg mixture – alternating.  Mix until the batter is nice and smooth.  Pour the batter into the baking dish and then brush the half & half evenly on top.  Bake for 35 minutes.  The brownies should look risen and lightly cracked on top.  Remove from the oven and cool in the pan before cutting.  Makes 18 brownies.

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