Green Bean Salad
I love this salad!
INGREDIENTS
1 Large Sliced Sweet Onion
1 Tablespoon Olive Oil
1 Pound Trimmed Green Beans
1 Teaspoon Snipped Fresh Rosemary
½ Teaspoon Sea Salt
1 Clove Minced Garlic
1 Cup Cooked Fresh Corn
1 ½ Cups Sliced In Half Cherry Tomatoes
2 Tablespoons Fresh Lime Juice
In a medium sized skillet cook the onions in the hot olive oil over a medium heat for 5 minutes. Don’t overcook the onions. You want them just to begin to soften. Add the green beans, rosemary, garlic and salt. Cover and cook for 10 minutes more or until beans are crisp-tender. Remove from the heat and toss in corn, tomatoes and lime juice. Serve hot or cold. Serves 4
Pomegranate Ribs
INGREDIENTS
5 Pounds Back Pork Ribs
1 Tablespoon Kosher Salt
1 Teaspoon Freshly Ground Black Pepper
16 Ounces Pomegranate Juice
2/3 Cup Ketchup
1 Tablespoon Molasses
1 Tablespoon Soy Sauce
2 Chopped Green Onions (White & Green Parts)
3 Minced Garlic Cloves
Prepare the grill to a medium heat. Season the ribs with the salt and pepper. Bring the pomegranate juice to a boil in a saucepan. Boil for 15 minutes until thickened and reduced to 1/3 cup. Stir in the ketchup, molasses, soy sauce, green onions and garlic. Bring to a simmer and cook for 5 minutes. Stir often. During the last 25 minutes of cooking the ribs, baste with the pomegranate sauce. The ribs are done when the meat pulls away from the bone. If you don’t have a grill you can cook in the oven at 350° F for 1 ½ hours or until done and baste with the pomegranate sauce. This sauce is delicious and a nice change of page. Serves 6
Arroz Con Pollo
Arroz Con Pollo simply means “rice with chicken.” It is a traditional dish that is common throughout Latin America especially in Cuba, Panama, Peru, Puerto Rico, Costa Rica and the Dominican Republic. It is believed that this dish originated in Puerto Rico, but there is no direct evidence of this. Arroz Con Pollo resembles the Spanish dish, paella, both in its ingredients and cooking technique.
INGREDIENTS
1 Tablespoon Olive Oil
1 ½ Pounds Chicken Thighs With Skins Removed
1 Chopped Large Onion
1 Sliced Red Pepper
2 Minced Garlic Cloves
1/8 Teaspoon Ground Cayenne
1 Cup Long Grain Rice
1 Strip Lemon Peel
¼ Teaspoon Oregano
¼ Teaspoon Salt
14 Ounces Chicken Stock
1 Cup Peas
¼ Cup Chopped Pimiento Stuffed Olives
¼ Cup Chopped Fresh Cilantro
Lemon Wedges For Garnish
In a large Dutch oven, heat the olive oil over a medium high heat. Add the chicken thighs and cook for 10 minutes. Turn once and cook until browned. Transfer to a plate and reduce the heat to medium. Keep the chicken drippings in the pan and add the onion and red pepper to the drippings and cook for 5 minutes. Stir in the garlic and cayenne. Cook for 30 seconds. Add the rice and cook, stirring for 1 minute. Stir in the lemon peel, oregano, salt and chicken stock plus enough water to equal 2 cups. Return the chicken to the Dutch oven. Heat to boiling over a high heat. Reduce the heat to low and cover. Simmer for 20 minutes or until the juices run clear when the chicken is pierced with the tip of a knife. Stir in the peas. Cover and heat through. Remove from the heat and let stand for 5 minutes. Spoon onto serving plates and sprinkle with olives and cilantro. Serve garnished with lemon wedges. Serves 4
Blackened Striped Bass
INGREDIENTS
6 (6 Ounce) Filets Striped Bass
½ Cup Blackening Spice or Cajun Spice Rub
2 Tablespoons Olive Oil
2 Cups Fresh Baby Spinach
Preheat the oven to 350° F. Lightly dust both sides of the fish filets with the blackening spice. Heat the olive oil in a large sauté pan over a high heat. Carefully place 3 filets in the pan and reduce the heat to a medium heat. Cook for 30 seconds. Flip the filets and continue cooking for another minute. Transfer the cooked fish to a sheet pan and repeat the procedure with the remaining filets. Place the sheet pan in the oven and bake for 10 minutes or until the desired doneness is reached. To serve place a handful of spinach leaves in the center of each plate and top with a fish filet. Garnish with fresh basil if desired. Serve 6
French Lemon Pound Cake
Pound cake (“Quatre- Quarts” or Four Quarters) is a traditional and popular cake of the French region of Brittany that refers to a type of cake that was traditionally made with a pound of each of four ingredients: Flour, Butter, Eggs & Sugar. This French Lemon Pound Cake is delicious and makes a great after dinner dessert or snack.
INGREDIENTS
2 Cups Unbleached Flour
½ Teaspoon Baking Powder
¼ Teaspoon Baking Soda
¼ Teaspoon Salt
4 Large Lemons
2 Tablespoons Lemon Zest
½ Cup Softened Butter
1 ¾ Cups Sugar
4 Large Eggs
1 ½ Teaspoon Vanilla Extract
½ Cup Sour Cream
Preheat the oven to 325° F. Grease and flour a 9 x 5 loaf pan. In a medium bowl combine the flour and baking powder, baking soda and salt. Set aside. In a small bowl grate 2 tablespoons lemon zest and squeeze 4 tablespoons of lemon juice. In a large bowl mix together 1 ½ cups of the sugar and butter with an electric mixer until light and creamy. Next add eggs one at a time, mixing well after each addition. Beat in the lemon zest and vanilla. Reduce the mixer speed to low and alternately add the flour mixture and sour cream. Begin and end with the flour mixture. Spoon the batter into the loaf pan and bake for 1 ½ hours until done. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan. In a small bowl mix the lemon juice with the remaining ¼ cup of sugar. Brush the mixture over the top and sides of the warm cake. Cool completely on the rack. Slice very thin to serve. Serves 8
Hurricane Beef Pot Pie
When there is a chill in the air and a hurricane on the way it is a good time for heartier fare. This savory meat pie makes the perfect dinner.
INGREDIENTS
1 Pound Lean Boneless Beef Chuck Cut Into Cubes
4 Teaspoons Olive Oil
2 Minced Garlic Cloves
2 Sliced Carrots
1 Diced Red Onion
1 Beef Bouillon Cube
1 Teaspoon Salt
1 Tablespoon Cornstarch
10 Ounces Peas
Parsley Crust
Pat the beef dry with paper towels. In a large skillet heat 2 teaspoons olive oil over medium high heat. Add the beef and cook until browned on all sides. Stir in the garlic and cook 1 minute longer. With a spoon transfer the beef mixture to a bowl. In the same skillet, heat the remaining olive oil. Add the carrots and onion. Cook for 10 minutes until browned. Next, add the beef back to the skillet along with the beef bouillon, salt and 1 ¼ cups water. Heat to boiling over a high heat. Reduce the heat to low and cover. Simmer for 40 minutes. In a cup mix the cornstarch and ¼ cup of water and gradually add to the skillet. Cook over a high heat for 1 minute until the mixture thickens. Stir in the peas and remove from the heat. Prepare the Parsley Crust. Preheat the oven to 425° F. On a lightly floured surface, with a floured rolling pin, roll half of the dough into a large round that is large enough to fit into a 9 inch pie plate. Ease the round into a greased pie plate and spoon the filling into the crust. Trim any pastry edge, leaving a 1 inch overhang. Roll the remaining dough into a 10 inch round. Cut into ½ inch wide strips. Place half of the strips about ¾ inches apart across the pie. Do not seal the ends. Fold every other strip back halfway from the center. Place the center cross strip on the pie. Replace the folded part of the strips. Fold back alternate strips and add the second cross strip. Repeat to weave the strips into a lattice. Seal the ends. Fold the overhang under and make a fluted edge. Bake on a cookie sheet for 35 minutes or until crust is golden brown and the filling is bubbly. Serves 4
Parsley Crust
2 Cups Unbleached Flour
½ Cup Chopped Fresh Parsley
1 Teaspoon Salt
¾ Shortening
6 Tablespoons Cold Water
In a large bowl, mix flour, chopped parsley and salt. With a pastry blender cut in ¾ cup of shortening until the mixture resembles coarse crumbs. Stir in the cold water 1 tablespoon at a time. Mix lightly with a fork after each addition until the dough just holds together. Do not over mix. Divide the dough in half and shape each into a ball.
This recipe is dedicated to my old friend Michael. I miss you very much!
Oysters Rockefeller
INGREDIENTS
1 Dozen Scrubbed Oysters
Rock Salt
12 Ounces Spinach (Usually 1 Bunch)
1 Tablespoons Plus 2 Teaspoons Butter
2 Tablespoons Minced Onion
1/8 Teaspoon Ground Nutmeg
1/8 Teaspoon Cayenne
1/8 Teaspoon Sea Salt
1 Tablespoon Pernod
¼ Cup Heavy Cream
2 Tablespoon Plain Dried Bread Crumbs
Lemon Wedges
Preheat the oven to 425° F. Shuck the oysters and release the meat from the bottom of the shells. Remove any pieces of the broken shell. Place the oysters in the bottom shells in a jelly roll pan on ½ inch of rock salt. This will keep the oysters flat. Refrigerate until ready to bake. Wash the spinach. In a medium saucepan cook the spinach with water clinging to its leaves over a high heat. Stir and cook until wilted. Drain well and chop very fine. In the same pan, melt 1 tablespoon of butter over a medium heat. Add the onion and cook 3 minutes until tender. Stir in the spinach, nutmeg, cayenne, salt and Pernod. Add the cream to the mixture and cook over a high heat. Stir and cook until reduced and thick. Remove from the heat. In a small saucepan melt the remaining 2 teaspoons of butter and stir in the bread crumbs. Spoon the spinach mixture evenly on top of the oysters. Sprinkle with the bread crumb mixture. Bake for 10 minutes and serve garnished with lemon wedges. Serves 4 as an appetizer
Lamb Kabobs
I love lamb and I love to eat lamb kabobs. Here is an easy recipe for those of you who are lamb fans.
INGREDIENTS
16 Large Shallots
4 Tablespoons Fresh Lemon Juice
2 Tablespoons Chopped Fresh Rosemary
3 Tablespoons Olive Oil
1 ½ Teaspoons Sea Salt
1 ½ Teaspoons Coarsely Ground Black Pepper
2 Pounds Lamb Cubes
2 Peppers Cut Into Slices
In a 3 quart saucepan, heat shallots with water to cover to boiling over high heat. Reduce heat to low and cover. Simmer for 5 minutes and drain. In a medium bowl, mix the lemon juice, rosemary, olive oil, salt and pepper. Add the lamb, peppers and shallots. Toss to coat. Cover and refrigerate for 3 hours. Toss occasionally. Prepare the grill. On skewers, thread the lamb, peppers and shallots. Grill the kabobs over a medium heat for 8 to 10 minutes. Turn occasionally. Remove from grill and serve with a Greek Salad. Serves 4
Chocolate Root Beer Cake
I love this cake. You can taste the root beer, but it isn’t overpowering.
INGREDIENTS
2 Cups Unbleached Flour
2 Cups Sugar
1 Teaspoon Baking Soda
¼ Teaspoon Sea Salt
1 Cup Softened Butter
½ Cup Unsweetened Cocoa Powder
2 Eggs
½ Cup Buttermilk or Sour Milk
2 Teaspoons Vanilla Extract
6 Tablespoons Root Beer Extract
Preheat the oven to 350° F and grease a bundt cake pan. Set aside. In a medium bowl mix together the flour, sugar, baking soda and salt and set aside. In a medium saucepan combine the butter, cocoa powder and 1 cup of water. Bring the mixture just to boiling and stir constantly. Remove from the heat and add the cocoa mixture to the flour mixture and beat with an electric mixer until combined. Add the eggs, butter, milk, vanilla and root beer extract. Beat for another minute until the batter is thin. Pour the batter into the prepared bundt cake pan. Bake for 30 minutes or until done. You can either sprinkle with powdered sugar or frost with Chocolate Buttermilk Frosting. Serves 8
Chocolate Buttermilk Frosting
In a saucepan combine ¼ cup butter, 3 tablespoons unsweetened cocoa powder and 3 tablespoons of buttermilk. Bring to a boil and then remove from the heat. Add 2 ¼ cups powdered sugar and ½ teaspoon vanilla. Beat until smooth. Pour the warm frosting of the cake and spread evenly.
Petite Pear Tarts
Summer is the season for pears. What to do with all of those pears? Make pear tarts!
INGREDIENTS
Pastry for 1 Pie Crust
2 Small Ripe Pears (Peeled, Cored and Sliced)
2 Tablespoons Unbleached Flour
2 Tablespoons Dried Currents
2 Teaspoons Fresh Lemon Juice
½ Teaspoon Ground Cinnamon
½ Cup Plus 6 Teaspoons Sugar
2 Tablespoons Milk
2 Tablespoons Chopped Pecans
Prepare the pastry for 1 pie crust. Shape two equal balls and chill for 1 hour. Preheat the oven to 400° F. In a large bowl, toss the pear slices with flour, currants, lemon juice, cinnamon and ½ cup of sugar. Set aside. On a lightly floured surface, with a floured rolling pink roll 1 dough ball into a 10 inch round. Transfer to one half of a large cookie sheet. Mound half of the pear mixture in the center of the round. Fold the dough up around the pears, leaving a 2 ½ inch opening in the center. Repeat with the remaining dough and pear mixture to make a second tart on the same cookie sheet. Brush each crust with 1 tablespoon of milk and sprinkle each with 2 teaspoons of sugar. Place 2 sheet of foil under the cookie sheet. Crimp the foil edges to form a rim to catch any drips during the baking. Bake the tarts for 20 minutes. In a cup, mix the pecans with the remaining 2 teaspoons of sugar and sprinkle over the filling in the center of the tarts. Bake for 10 minute more or until the crust is brown. Cool the tarts on cookie sheets on a wire rack for 10 minutes to serve warm. Makes 2 petite tarts
Pie Crust Recipe
INGREDIENTs
1 ¼ Cups Unbleached Flour
¼ Teaspoon Salt
2 Tablespoons Shortening
4 Tablespoons Cold & Cut Up Butter
In a large bowl, mix the flour and salt. With a pastry blender cut in the shortening and butter until the mixture resembles coarse crumbs. Sprinkle in 3 to 5 tablespoons of ice water, a tablespoon at a time. Mix lightly with a fork after each addition, until the dough is just moist enough to hold together. Shape the dough into 1 ball. Wrap and refrigerate for 30 minutes or more. Remove from the fridge and let stand for 1 hour before rolling. You want the dough at room temperature. Make two separate balls. On a lightly floured surface, with a floured rolling pin, roll out each ball to make the petite pie crusts.
