Living Back in Southern California - Both Jerry and I are very happy to be living in S. CA again, near our daughter and son-in-law it's such a blessing to both of us. The sun, gorgeous white sand beaches, beautiful swaying palm trees, plus relatives/friends we are thrilled to be back. Also, Jerry doesn't have to shovel snow anymore, now that makes him a very happy man!
Of course you can't beat the fresh and delicious food offerings here, especially the seafood. A delightful supper of freshly caught, grilled fish or lobster often adds a special touch to the experience of dining on the S. CA coastline to the region not just for “sea, sun and sand”—but also for its superb seafood! Did I mention we love seafood? We've already enjoyed amazing Maine style lobster rolls with tender chunks of lobster at "Lobster West" located in Encinitas. Fish tacos, oh so good at "South Beach Bar and Grille", Ocean Beach in San Diego, as well as "Catalina Fish Kitchen and Seafood Deli", Costa Mesa which has a great eclectic menu. "Point Loma Seafoods", San Diego with crab, tuna, and shrimp sandwiches, as well as great fish and chips and the creamy and tomato-based chowders. The very best cioppino we've found at "Blue Water Seafood Market and Grill", San Diego. Did I feel like I was dining in heaven? Yes, the cioppino was full of flavor and loaded with mussels, baby clams, white fish and jumbo shrimp, so delicious. One of our favorite beautiful restaurants has always been "Georges at the Cove", La Jolla, With its three-level dining overlooking gorgeous La Jolla Cove, George's at the Cove offers three times the view. Whether you choose upscale dining in the lower level or the casual bistro menu in the middle and upper level, you're assured of fresh ocean catch served with locally grown produce in an innovative contemporary style. Another one of our favorite little hideaways we have been going to forever is called The Lazy H Ranch, a retro vintage restaurant with broaster chicken, twice baked potatoes, steaks, prime rib and the item I always order; almond crusted prawns with avocado dipping sauce, yummy! Homemade coconut cream or chocolate cream pie what a great way to end the meal. They also have a quaint charming little motel/cottages attached to the property and occasionally it's fun to spend the night after dinner and maybe after having one too many of their outstanding margaritas.
San Diego is a seafood capital with fresh and fabulous coastal cuisine. The local chefs have a wealth of treasures from the sea to choose from right in their backyard. Such accessibility to the ocean and the large local fishing fleet means restaurants of all kinds can offer an extensive selection of seafood, shellfish, and fresh fish of all kinds.
I hope you enjoy the recipes listed below. With my love of seafood many of the recipes listed are seafood, but I have also added a few of our other favorites.
Huevos Rancheros - the perfect S. CA beach breakfast - one of my husbands favorites
14 plum tomatoes, cored
12 Tbl. canola oil
3 garlic cloves, minced
1/2 jalapeno, stemmed and minced
1/2 white onion, chopped
1 Tbl. fresh lime juice
salt and freshly ground black pepper
8 corn tortillas
8 eggs
Refried beans (I use vegetarian version) heated (my hubby loves beans)
Cotija cheese
Cholula hot sauce
pickled jalapeno slices (garnish)
Fresh cilantro, chopped (garnish)
white onion, chopped (garnish)
Sliced Avocados (garnish)
Heat a saute pan over high and add tomatoes cooking and turning to blacken about 10 minutes (this works really well with a cast iron pan) puree in blender, strain and set aside. Heat 4 Tbl. oil into a pan over medium add garlic, jalapeno and onions cooking to soften about 8 minutes. Add tomatoes and bring to a boil. Stir in lime juice, season with salt and pepper. Working in batches heat 1 Tbl. oil into a skillet and add 2 tortillas cooking and flipping once until warmed. Transfer cooked tortillas to paper towels to remove excess oil, continue cooking. Transfer tortillas to 4 plates. Add some more oil to pan and cook eggs over easy, top each tortilla with some warmed beans, 1 egg each and some sauce, garnish with cheese, pickled jalapeno, cilantro, onions and avocados. Serve with crispy hash browns if desired, fresh squeezed orange juice.
One of My Favorite Breakfast Sandwiches - love, love, love
Lemon Aioli
1 large egg yolk
1 garlic cloves, grated
1 tsp. fresh lemon zest
2 Tbl. fresh lemon juice
1 tsp. Dijon
salt and freshly ground black pepper
1 cup vegetable oil
Sandwich
thick cut sourdough bread or good artisan bread, sliced
fresh coooked crabmeat,
1 large avocado, peeled, pitted and thinly sliced
fresh chives, chopped
Aioli; into a glass bowl whisk the egg yolk, garlic, juice, zest, Dijon, salt and pepper and slowly, very slowly whisk in the vegetable oil until emulsified, taste and adjust flavorings. You can either toast the bread or leave untoasted. Crab; into a bowl add the crab and gently fold some aioli mixing to combine. Add avocado slices to bread, top with crab mixture and sprinkle on chives. Sometimes I add a poached egg on top, yummmm!!! although very messy this way it's soooo good.
Beach Picnic Marinated Shrimp
1 1/2 lbs. large steamed shrimp, cleaned and peeled
2 Tbl. fresh mint, chopped
1 Tbl. grapefruit zest
2 Tbl. grapefruit juice
1 Tbl. fresh peeled grated ginger
4 Tbl. olive oil
salt and freshly ground black pepper
Into a glass bowl add mint, zest, juice, ginger, salt, pepper and whisk in olive oil. Taste and adjust flavorings. Add shrimp and mix to combine. Cover and refrigerate about 1/2 hour, tossing to combine.
California Cabbage Salad
3 cups red cabbage, (I knife shred mine)
3 cups napa cabbage (I knife shred mine)
1 cup pear tomatoes, halved
1 cup fresh green beans, blanched and cut into 1-inch pieces on diagonal
1 cup carrots, shredded
1 small English cucumber, julienned (leave peel on)
4 scallions, thinly sliced on diagonal including green part
2 Tbl. sesame seeds, lightly toasted
1/2 cup fresh cilantro, rough chopped
1/2 cup dry roasted peanuts
1 can Mandarin oranges, drained
Dressing
3 Tbl. soy sauce
3 Tbl. sesame oil
3 Tbl. seasoned rice vinegar
3 Tbl. brown sugar
2 garlic cloves
2 Tbl. fresh lime juice
1/2 tsp. chili paste
Dressing; into a blender add ingredients and blend to smooth, taste and adjust flavorings. Salad; into a bowl toss ingredients and pour over some dressing tossing to combine. Pour onto serving platter.
Simple Beet Salad
7 large beets, with greens
1 cup water
3/4 cup feta cheese, crumbled
2 Tbl. capers, drained
6 Tbl. extra virgin olive oil
2 1/2 Tbl. red wine vinegar
1 Tbl. minced garlic
Preheat oven to 375 degrees. Whisk oil, vinegar and garlic into a small bowl to blend. Season well with salt and pepper. Cut green tops off beets and reserve. Arrange beets in single layer in a 13x9 baking pan add 1 cup water. Cover and bake about 1 hour and 10 minutes. Peel beets while warm, I wear a pair of disposable gloves when doing this. Cut beets in half and slice thinly. Transfer to a bowl. Mix capers in 1/4 cup of dressing. Beet greens; cut stems off beet greens and discard stems. Wash greens and transfer greens with water clinging to them to a pot, stir over high heat until just wilted but still bright green about 4 minutes. Drain and squeeze out excess moisture. Chop the green coarsely. Transfer greens to a bowl and toss with dressing to coat. Season with salt and pepper. Arrange beets in center of serving platter, surround with dressed greens and sprinkle on feta cheese. Drizzle with remaining dressing.
Lobster Deviled Eggs - oh the decadence! My daughter, Brittany loves these
12 hard boiled eggs, peeled and sliced in half lengthwise
mayonnaise
fresh lemon juice, to taste
1 1/2 tsp. Dijon
1 tsp. fresh dill, chopped
salt and freshly ground black pepper
1 cup cooked, chilled lobster meat, coarsely chopped
Smoked paprika
Fresh chives, minced
Place the yolks into a bowl and place whites onto serving platter lined with lettuce leaves. Mash the yolks, add some mayonnaise (don't get it too wet) add a touch of lemon juice, Dijon, dill, salt, pepper and continue mashing and mixing to smooth. Gently stir in lobster and a touch of smoked paprika. Spoon mixture into whites and garnish with some chives.
Lobster Rolls
4 cups cooked, chilled and chopped lobster meat (don't chop too small)
1/2 cup mayonnaise
2 celery stalks, finely chopped
1/2 tsp. fresh lemon zest
1 tsp. fresh lemon juice
salt and freshly ground black pepper
Tabasco, to taste
Butter, softened
4 nice size hog dog style buns
fresh chives, chopped
Into a bowl add the mayonnaise, celery, zest, juice, salt, pepper, Tabasco and stir to combine. Gently stir in lobster. Spread butter on buns and place onto a griddle or large saute pan cooking to golden brown. Fill buns with lobster mixture and sprinkle with chives.
Summer Melon Salad - this is so good
Vinaigrette
2 Tbl. sherry vinegar
1 Tbl. shallot, finely, finely minced
1/2 Tbl. honey
salt and freshly ground black pepper
3 Tbl. olive oil
2 Tbl. fresh mint, chopped and divided
1 small cantaloupe, halved, peeled, seeded and thinly sliced
1 small honeydew melon, halved, peeled, seeded and thinly sliced
2 oz. prosciutto slices
Into a bowl whisk the vinegar, shallot, honey, salt, pepper, olive oil and mint, taste and adjust flavorings. Arrange sliced melons and prosciutto onto serving platter and drizzle over dressing. Sprinkle on remaining mint.
Chicken Lettuce Cups
1 lb. boneless, skinless chicken breasts
Scallions, thinly sliced including green part
1 large English cucumber, do not peel, slice in half and thinly julienne
sesame seeds, lightly toasted
fresh cilantro leaves
Boston lettuce leaves
Cooked white rice
Marinade
2 1/2 Tbl. Tamari
2 Tbl. dark brown sugar
1 1/2 Tbl. sesame oil
1 Tbl. Srircha
1 Tl. fresh garlic, finely minced
freshly ground black pepper
Into a shallow baking dish whisk the Tamari, brown sugar, sesame oil, Srircha, garlic and black pepper. Remove 2 Tbl., add the chicken breasts, turning to combine, cover and refrigerate for 2 hours, turning occasionally. Heat grill or saute pan, remove chicken and discard marinade. Cook chicken basting with reserved marinade. I like cooking on grill to get a nice char on the chicken. Remove chicken when cooked, let rest about 10 minutes. Slice chicken into thin strips, place some cooked rice onto lettuce leaf, add chicken, cucumber, cilantro and sesame seeds. Enjoy.
Sweet Potato and Black Bean Tacos - there is a restaurant called E.A.T. in Temecula, CA (Extraordinary Artisan Table) that makes the most delicious vegetarian tacos on Tuesday. The ones I particularly enjoy use sweet potatoes and this is my adaption of those tacos.
2 lbs. sweet potatoes
1 Tbl. vegetable oil
1 tsp. chili powder
1 (15 oz.) can black beans rinsed and drained
Easy Salsa Verde
1 1/2 lbs. tomatillos, husks removes, sliced in half
1/2 cup white onion, rough chopped
2 garlic cloves
1/2 cup fresh cilantro
2 jalapenos, sliced
salt and freshly ground black pepper
2 Tbl. fresh lime juice
2 large avocados, peeled, pitted and thinly sliced
Fresh tortillas (I use Mission Gluten Free) they are amazing
Cotija cheese
Cholula, hot sauce, can't have a taco without this
Preheat oven to 450 degrees, bake sweet potatoes about 1 hour or until tender. Into a bowl add olive oil and chili powder whisking to combine. When potatoes are cool enough to handle, peel and slice into medium wedges. Place potatoes onto a baking sheet and drizzle over chili oil, tossing to combine. Place potatoes back into oven on broil and cook for a few minutes, turning after a few minute of cooking time. Remove from oven. Salsa; onto a baking sheet lined with foil place sliced tomatillos cut side down, add garlic and onions. Place under broiler for about 7 minutes to char. Place tomatillos, garlic, onions, cilantro, jalapenos, lime juice, salt and pepper into blender, blending to smooth, taste and adjust flavorings. Tortillas; into a large saute pan, add a touch of butter, add one tortilla and cook on high to get slightly charred, turn to cook other side, remove to plate and tent to keep warm, continue cooking tortillas. Into a saucepan add black beans with 1/2 cup salsa verde, heat to warm. To assemble; place some of the bean mixture onto tortillas, add wedges of sweet potato, top with cheese, more salsa verde if desired and a touch of Choula. Note; I also like a little grilled fresh pineapple on mine, it really taste delicious!
My Favorite Grilled Shrimp Gazpacho
1 large garlic clove
1/2 large yellow bell pepper, seeded and rough chop
1/2 large red bell pepper, seeded and rough chop
1/2 large English cucumber, rough chop
1/2 red onion, rough chop
1/4 cup fresh basil leaves
1/2 Tbl. Old Bay Seasoning
3 Tbl. fresh lemon juice
4 large yellow tomatoes, rough chop
Fresh parsley, chopped (garnish)
salt and freshly ground black pepper
Tabasco, to taste
1 lb. large shrimp, cleaned, shells removed
olive oil
Into a food processor add garlic, bell peppers, cucumber, onion, basil, Old Bay, lemon juice, tomatoes, salt, pepper and Tabasco. Blend to almost smooth consistency, I like a little texture. Taste and adjust flavorings, I usually end up adding more Tabasco. Pour into a bowl, cover and refrigerate. Place shrimp into a bowl pour over a touch of olive oil and toss with some salt and pepper. Heat grill and grill shrimp on both sides about 3 minutes each side. Remove chilled gazpacho and pour into wine glasses, garnish each glass with shrimp and parsley. Serve with toasted baguette slices. You can also serve this as an appetizer and serve in shot glasses.
Simple and Perfect Crab Dip
2 (8 oz.) packages cream cheese, soft
1 (4.5 oz) can diced green chiles, drained
1 cup ruby red tomato, seeded and diced
1 garlic clove, minced
1/4 cup whipping cream (possibly a touch more)
2 Tbl. fresh lemon juice
1 tsp. Worcestershire sauce
Tabasco, to taste
salt and freshly ground black pepper
1 lb. lump crab meat
fresh parsley, chopped (garnish)
Baguette slices, lightly toasted
Into a nonstick large saute pan add cream cheese, chiles, tomato, garlic, whipping cream, lemon juice, Worcestershire, Tabasco, salt and pepper. Heat to bubbly and smooth. At this point if you need any more whipping cream add and stir. Remove from heat and gently fold in crab. Place into a serving bowl and garnish with parsley. Serve with toasted baguette slices.
California Club Sandwich - clubs are one of my all time favorite sandwiches
2 large fresh avocados, peeled, seeded and sliced
Sprouts
Mayonnaise (sometimes I mix a touch of prepared pesto into the mayo, love it)
Freshly ground black pepper
12 slices good quality bread, such as sourdough, toasted
2 large ruby red tomatoes, sliced
Fresh turkey breast, sliced
Monteray Jack cheese, sliced
12 slices thick cut bacon, cooked
Long thin slices dill pickles
Boston leaf lettuce
Onto each slice of bread slather on some mayonnaise, on first slice, add avocado and pickles, on second slice, add turkey, cheese, bacon, on third slice add more cheese, sprouts, tomatoes and lettuce, season with salt and pepper. Spear with decorative picks and cut diagonally into four triangles. Serve with crispy french fries.
The Perfect California Cobb Salad - the famous Los Angeles Brown Derby closed its doors long ago, but this classic salad invented in 1937 by the restaurant's owner, Robert H. Cobb lives on and I don't know of anyone who doesn't love a good classic Cobb Salad. Note; this is authentic, not like some of the Cobb's you most likely have eaten, this is the classic version.
Dressing
3/4 cup canola oil
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 Tbl. fresh lemon juice
3/4 tsp. dry mustard, such as Coleman's
1/2 tsp. Worcestershire
1/4 tsp. sugar
1 garlic clove, minced
salt and freshly ground black pepper
Salad
1/2 head iceberg lettuce, cored and shredded
1/2 head romaine lettuce, chopped
1/2 bunch watercress, chopped
1/2 cup blue cheese, crumbled (good quality, I like Maytag)
6 strips thick cut bacon, chopped and cooked to browned and crisp
3 hard boiled eggs, peeled and cut in pieces
2 medium ruby red tomatoes, peeled, seeded and cut into 1/2-inch cubes
1 boneless skinless chicken breast, cooked (poached) and cut into 1/2-inch cubes
1 large avocado, peeled, pitted and cut into 1/2-inch cubes
salt and freshly ground black pepper
2 Tbl. fresh chives, minced
Dressing; into a blender add canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar and garlic. Puree to smooth and season with salt and pepper. Salad; onto a serving platter; combine the iceberg, romaine and watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken and avocado on top of greens in neat rows. To serve; drizzle with dressing and season with salt and pepper topping with chives. Serve with warm soft dinner rolls. mmmm, I just love this salad, did I mention that?
Smoked Salmon Quesadillas
3 Tbl. fresh lime juice, divided
3/4 cup red onion, chopped
1/4 cup fresh cilantro, chopped
2/3 cup whole kernel corn, drained (good quality)
1 jalapeno, seeded and minced
1 (15 oz.) can black beans, rinsed and drained
1 lb. smoked salmon
3/4 cup Monterey jack cheese, shredded
1/3 cup Cotija cheese, grated
6 (10-inch) flour tortillas
3/4 cup pear tomatoes, halved
1 large avocado, peeled, pitted and diced
Sour cream
Cholula hot sauce
Fresh cilantro, rough chop
Combine into a bowl 2 Tbl. lime juice, onion, cilantro, corn, jalapeno and black beans stirring well. Combine cheeses and divide half of cheese mixture evenly among 3 tortillas. Top each tortilla with 1 1/3 cup black bean mixture and some salmon. Sprinkle with remaining cheese top with remaining 3 tortillas. Heat a large nonstick saute pan over medium high and coat pan with cooking spray. Place 1 quesadilla in pan and cook 4 minutes on each side or until golden brown. Remove and keep warm. Repeat with remaining quesadilla. Cut each quesadilla in half and then into 3 wedges. Combine remaining 1 Tbl. lime juice, Cholula, tomatoes, avocado, sour cream, salt and pepper and toss gently. Serve with quesadillas.
Julia's Puttanesca with a Twist
1/3 cup extra virgin olive oil
3 garlic cloves, thinly sliced (I mean thin)
6 whole fillets oil packed anchovies
2 large Ahi tuna steaks
1 (14 oz.) can crushed tomatoes
6 whole cherry tomatoes, quartered
3/4 cup mixed green and black olives, sliced
3 Tbl. capers, drained
2 tsp. red pepper flakes (can't stand the heat, you can use less)
1 sprig fresh oregano
1 lb. bucatini pasta
Fresh parsley, chopped
Into a large saute pan, add olive oil and heat on medium high. Add garlic and anchovies and cook about 20 seconds. Stir in the canned and fresh tomatoes, olives, capers red pepper flakes and oregano, bring to low boil, then turn to simmer. Cook about 7 minutes to reduce slightly. Remove from heat. Into a saute pan drizzled with olive oil add tuna steaks, season with salt and pepper and sear on both sides. I like mine cooked a little longer than most, but cook how you enjoy. Remove from heat and cool slightly, cut tuna into chunks. Cook the pasta in a pot of boiling salted water to al dente. Drain and reserve 1/2 cup of cooking water. Return the sauce to medium heat and add the pasta and reserved cooking water. Toss to coat and stir to finish cooking the pasta and thicken the sauce slightly about 3 minutes. Stir in tuna you have cut into chunks. Transfer to large deep sided serving platter and sprinkle on parsley. Serve with hot baguette slices and tossed garden salad.
Delicious Grilled Swordfish
Marinade
5 Tbl. honey
2 Tbl. vegetable oil
5 Tbl. Tamari or light soy sauce
3 garlic cloves, finely minced
2 tsp. fresh ginger, grated
2 tsp. fresh lime zest
2 tsp. fresh lime juice
salt and freshly ground black pepper
4 (8 oz.) fresh swordfish steaks
Fresh parsley, garnish
Into a shallow baking dish add marinade ingredients and whisk to combine, taste and adjust flavorings. Place fish in dish and turn to coat. Cover and refrigerate about 1 hour, turning occasionally. Heat grill, remove fish from marinade and reserve marinade. Into a saucepan add marinade and heat to boiling, reduce to simmer. Place fish on grill and season lightly with salt and pepper. Grill fish on one side and turn to grill on other side, basting with marinade. Remove to serving platter and garnish with fresh parsley. Serve with grilled vegetables and couscous.
My (Julia's) Version of Blue Water Seafood Market and Grill Cioppino
1 1/2 cups dry white wine
1 lb. firm white fish, such as halibut, cut into 1-inch chunks
1 lb. large shrimp, peeled and cleaned
2 lb. black mussels
1 lb. small clams
8 oz. scallops
Fresh lemon juice
2 large Dungeness crab, legs, body cut into large pieces
2 medium yellow onions, diced
2 cups whole peeled tomatoes, hand crushed
2 cups tomato juice
2 Tbl. olive oil
1 large green bell pepper, seeded and cut into 1/2-inch dice
1 Tbl. fresh garlic, finely minced
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. red pepper flakes
2 Tbl. tomato paste
5 cups fish stock, good quality stock (homemade is best)
1 cup clam juice
1 tsp. dried oregano
2 bay leaves
sea salt and freshly ground black pepper
1/4 cup fresh parsley, chopped, plus extra for garnish
Start with a large Dutch oven, add olive oil and garlic and cook about 50 seconds. Add the onion, bell pepper, cooking about 5 minutes, add the basil, thyme, pepper flakes, oregano and bay leaf cooking on low for a few minutes. Add wine and lemon juice bring to a simmer, add parsley, salt and black pepper. Add the tomato paste and stir cooking about 1 minute, add the tomatoes with juice, fish stock, clam juice and bay leaves and simmer about 15 minutes. Turn down heat, add in this order; the halibut, shrimp, mussels, clams, scallops and crab cooking slowly about 20 minutes. Taste and adjust flavorings. Garnish with parsley and serve with crusty hot baguette.
Watermelon Mango Salsa - great on grilled chicken, fish tacos or just with hot fresh chips
4 cups seedless watermelon, diced
1 mango, peeled and diced
1 orange bell pepper, seeded and diced
2 jalapenos, seeded and finely minced
1/2 red onion, finely diced
1 tsp. sugar
1 tsp. fresh lime zest
2 fresh limes, juiced
Fresh cilantro, chopped
salt and freshly ground black pepper
splash of tequila
Into a glass bowl combine watermelon, shallots, jalapeno, red onion, bell pepper, sugar and lime juice, stir to combine. Place covered in refrigerator 2 hours. Just before serving stir in tequila and cilantro.
Carne Asada Burritos with Sauce - S. Californians love their burritos, my son-in-law Derek loves these
8 (10-inch) flour tortillas
2 lbs. flank steak, pounded thin
Marinade
2 Tbl. olive oil
1/4 cup soy sauce (low sodium) or Tamari
1/4 cup fresh orange juice
2 Tbl. fresh lime juice
1 Tbl. brown sugar
1 tsp. liquid smoke
Spice Rub
1 Tbl. cumin
1 Tbl. garlic powder
2 tsp. smoked paprika
1 tsp. each; salt, chili powder and onion powder
1/2 tsp. each; freshly ground black pepper, cayenne pepper
3 cups Sharp cheddar cheese
1 cup Pepper Jack cheese, shredded
Avocado Crema
2 large avocados, peeled and pitted
1 cup sour cream
2 Tbl. fresh lime juice
salt and freshly ground black pepper
1/2 tsp. cumin
Cholula hot sauce to taste
1 fresh pineapple, peeled and sliced
Blender Salsa
2 (14 oz.) cans fire roasted tomatoes, drained
1 (4 oz.) can diced green chiles
4 garlic cloves, peeled
1 cup fresh cilantro, packed
4 scallions, chopped including green part
1 jalapeno, seeded and sliced
2 tsp. cumin
2 tsp. chili powder
salt and freshly ground black pepper
1 tsp. dried Mexican oregano
2 Tbl. fresh lime juice
Crema; add ingredients to blender and process to smooth, taste and adjust flavorings. Store in refrigerator. Spice blend; into a bowl add ingredients and mix to combine. Marinade; into a large freezer bag add 3 Tbl. spice blend and marinade ingredients, mixing to combine. Add steak to bag and mix to combine. Seal and marinate in refrigerator 4 hours. Salsa; into a blender add salsa ingredients and blend, scraping down sides to semi smooth consistency. Taste and adjust flavorings. Heat grill and mix remaining spice blend with 2 tsp. olive oil. Discard marinade and pat steaks dry with paper towels, rub steaks with spice rub you mixed with olive oil and let rest at room temperature for 30 minutes, no longer. Oil the grates on your heated grill and add steak cooking on each side a few minutes to desired doneness turning only once. Remove steak and let rest about 10 minutes before thinly slicing on a diagonal. Grill the pineapple about 8 minutes per side to slightly charred and caramelized. Remove and chop pineapple. Wrap tortillas in foil and place on grill to heat through. Layer sliced asada on each burrito, add cheese, avocado crema, salsa and grilled pineapple.
San Diego South of The Border Salad
1 large head romaine, chopped
1/4 cup fresh cilantro leaves
2 large ears fresh corn kernels sliced off (I like to grill my corn then slice off)
1 large red bell pepper, seeded and diced
3 scallions, thinly sliced on diagonal including green part
1 cup pear tomatoes, sliced in half
1 (15 oz.) can black beans, rinsed and drained
1/3 cup roasted and salted pepitas
handful of red radishes, thinly sliced
2/3 cup Pepper Jack cheese, shredded
1/2 cup cheddar cheese, shredded
Tortilla strips, crushed
3 boneless, skinless chicken breasts
Dressing
1 large avocado, peeled, pitted
1 small jalapeno, seeded, and chopped
1 garlic clove
1/4 cup fresh cilantro
1/4 cup sour cream
1/4 cup salsa
1 fresh lime, juiced
2 Tbl. olive oil
1/2 tsp. sugar
1/4 tsp. each; salt, cumin
freshly ground black pepper
pinch of smoked paprika
Cholula hot sauce, to taste
Dressing; add all ingredients to blender and puree to smooth, scraping down sides. Add hot sauce to taste. If too thick add just a touch of water and puree again. Store in refrigerator. Chicken; rub chicken with a touch of oil, season with salt and pepper and either grill to get a nice char or pan sear and cook, cool slightly and either slice into think strips or tear into shreds. Salad; add all ingredients including cooked chicken to a large deep sided serving platter (except chips) and toss with some of the dressing, garnish with tortilla strips.
Asian Grilled Burgers - I have played around with this recipe and finally came up with one we love
1 1/2 lbs. ground turkey, don't use the white meat it's too dry
1/2 lb. ground sausage
1 large egg
1/2 cup Panko breadcrumbs
1/2 cup red onion, diced
2 tsp. Sambal Oelek garlic chili sauce
1 Tbl. Tamari
1 Tbl. hoisin sauce
1 Tbl. fresh lime juice
1/2 Tbl. brown sugar
1 tsp. dried basil and garlic powder
freshly ground black pepper
1/2 tsp. ground ginger
Sesame burger buns - good quality
butter, soft
Mayonnaise
1/2 cup mayonnaise
2 tsp. Sambal Oelek chili garlic sauce
Hoisin ketchup
1/4 cup ketchup
1 Tbl. hoisin sauce
1 Tbl. Tamari
1/2 Tbl. fresh lime juice
Slaw
4 cups white cabbage, shredded
1 cup shredded carrots
2 tsp. seasoned rice vinegar
1 tsp. Tamari
1 tsp. fresh lime juice
1/2 tsp. sugar
1/2 tsp. sesame oil
Into a large bowl add egg and whisk. Add ground turkey, sausage, red onion, Panko, Sambal Oelek, Tamari, Hoisin, lime juice, brown sugar, seasonings and mix to combine. Form into patties and refrigerate about 15 minutes. Heat grill. Ketchup; mix ingredients to combine, and refrigerate. Mayonnaise; mix ingredients and refrigerate. Slaw; into a bowl whisk the rice vinegar, Tamari, lime juice, sugar and sesame oil, taste and adjust flavorings. Into a large bowl add cabbage and carrots, pour over dressing and toss. Place burgers on heated greased grill and cook until done, flipping once. Brush buns with a little butter and heat on grill to lightly brown. Spread buns with mayonnaise mixture, then ketchup, add burger and top with slaw. If you don't want the slaw, add lettuce and thinly sliced tomatoes. Enjoy and dig in. Serve with crispy sweet potato fries.
Salmon Chowder - one of my favorites
3 (8 oz.) salmon fillets
salt and freshly ground black pepper
Tabasco
1 large onion, diced
3 celery stalks, chopped
3 Tbl. all purpose flour
3 cups seafood stock (good quality) can't find, you can use chicken stock
1 lb. Yukon Gold potatoes, cut into 1/2-inch chunks
1 (9 oz.) package frozen corn (good quality)
1 cup half and half
1 cup heavy whipping cream
6 slices thick cut bacon, sliced
1 tsp. dried thyme
Preheat oven to 400 degrees. Sprinkle salmon with salt and pepper and place onto foil lined baking sheet, fold foil over salmon. Bake for about 15 minutes, remove and flake into large pieces. Add bacon to a large saute pan and cook until just browned, remove to a plate. Whisk in the flour and cook for about 1 minute. Stir in some of the stock and continue whisking to smooth and starting to thicken. Into a large Dutch oven add a couple Tbl. butter along with onion and celery, cooking and stirring about 6 minutes. Stir in remaining stock and add potatoes, bring to a boil and cook until potatoes are tender about 15 minutes. Whisk in the roux. Continue cooking and stirring to thicken, stir in half and half along with cream, cooking for about 10 minutes. Add Tabasco to taste, salt, pepper, add bacon, thyme, and gently stir in salmon, taste and adjust flavorings. Taste and adjust flavorings. If too thick add a touch more seafood stock.
Steamed Mussels
1 1/2 lbs. mussels
2 cups dry cider (such as Strongbow brand)
2 Tbl. olive oil
2 Tbl. butter
2 garlic cloves, minced
1 small shallot, minced
1 tsp. fresh lemon zest
1/2 fresh lemon, juiced
3 Tbl. fresh parsley, chopped
1 tsp. red pepper flakes
Into a large Dutch oven add olive oil, add shallots and garlic cooking to soften. Add cider and butter and let reduce for about 15 minutes, add lemon juice. Sprinkle in red pepper flakes. Add mussels, cover pan cooking until they have opened, (about 5 to 8 minutes) any that don't open discard. Pour onto a large deep sided serving platter, add lemon zest and parsley, stirring in. Serve with toasted baguette.
Mango Curried Chicken
1 large onion, chopped
1/2 large red bell pepper, seeded and chopped
2 garlic cloves, minced
2 Tbl. fresh ginger, minced
2 Tbl. yellow curry powder
1/2 tsp. cumin
2 mango's, peeled and diced (divided)
2 Tbl. cider vinegar
1 (13.5 oz) can coconut milk
1 1/2 lbs. boneless skinless chicken breasts, cut into 1-inch chunks
1/3 cup golden raisins
salt and freshly ground black pepper
Fresh cilantro, rough chop (garnish)
3 scallions, thin sliced on diagonal (garnish)
Hot cooked rice (for serving)
Into a large saute pan add a couple Tbl. of vegetable oil and add onions, and bell pepper cooking and stirring occasionally to soften. Add garlic and ginger, cooking for a minute or so. Add curry powder and cumin stirring and cooking. If anything starts to stick, add a touch more oil. Add vinegar, coconut milk and one of the diced mango's. Bring to a boil, lower heat to simmer for about 15 minutes, stirring occasionally. Remove sauce from heat and carefully pour into a blender, puree to smooth and return sauce to pan. Add the chicken and raisins to pan with sauce, and simmer. Cover pan and cook about 10 minutes. Add remaining mango to pan, simmering uncovered for about 2 minutes. Taste and adjust flavorings, if too sweet add a touch more vinegar. Pour hot cooked rice onto a large rimmed serving platter and pour over chicken/sauce. Garnish with scallions and cilantro.
White Beans with Anchovies - a delightful tasting salad
3 red bell peppers, halved and seeded
1 yellow pepper, halved and seeded
Olive oil
2 garlic cloves, peeled and crushed
1/2 loaf crusty ciabatta
1 (14 oz.) can white cannellini beans, rinsed and drained
8 anchovy fillets, sliced
1/3 cup capers
1/2 cup fresh basil leaves, rough chopped
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
Dressing
3 ruby red tomatoes
2 garlic cloves, crushed
1/4 cup olive oil
salt and freshly ground black pepper
Preheat oven to 350 degrees. Place the peppers and garlic onto baking sheet and toss with some olive oil. Roast for 30 minutes, remove and cover pan with foil so peppers sweat. Peel the skins on peppers and discard. Slice the peppers and chop the garlic. Roughly tear the ciabatta and place in a pan tossing with some olive oil over medium heat, lightly fry the pieces until just crisp and golden. Toss the beans with the anchovy fillets, capers, basil, parsley and roasted peppers. Toss the ciabatta into the salad allowing to soak up the juices, season with salt and pepper. Dressing; into a food processor add tomatoes and garlic and pulse a few times to get a rough texture. Add the olive oil and season with salt and pepper. Pour dressing over salad and toss.
Citrus Marinated Grilled Chicken - perfect for beach picnics
2 fresh oranges, zested and juiced
2 fresh lemons, zested and juiced
2 fresh limes, zested and juiced
1 tsp. ground coriander
1/2 tsp. red pepper flakes
2 Tbl. olive oil
1/4 cup honey
6 boneless, skinless chicken breasts, pounded to about 3/4 inch thickness
salt and freshly ground black pepper
Into a shallow baking dish whisk the juices and zests, along with coriander, pepper flakes, olive oil and honey. Remove 1/4 cup of mixture and set aside. Add the chicken to marinate and turn to coat. Cover and refrigerate about 4 hours. Preheat a grill to high and lightly oil the grate. Remove chicken from marinade and discard marinade. Grill chicken and baste with reserved marinade cooking until done and nice grill marks. These are great on salads, for sandwiches, served as is with rice, etc.
Baked Stuffed Clams
2 Tbl. olive oil
1 small red onion, diced
5 garlic cloves, crushed
1 cup dry white wine
16 littleneck clams, scrubbed
Stuffing
2 Tbl. olive oil
1/2 onion, minced
2 garlic cloves, minced
1 1/2 cups fresh bread crumbs
1/2 cup fresh parsley, chopped
1 Tbl. fresh dill, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh lemon zest
1 tsp. red pepper flakes
salt and freshly ground black pepper
4 Tbl. unsalted butter, soft
Clams; heat olive oil in a large pot, add onions and cook to soften, add garlic and cook about 1 minute. Add wine, bring to simmer, add clams stirring to combine, cover and cook about 5 to 7 minutes, remove from heat. With a slotted spoon remove clams to baking sheet to cool, discard any that have not opened. Strain clam broth through a fine mesh strainer and reserve for stuffing. When clams are cool to handle, remove the meat. Reserve half of each clam shell and place onto baking sheet. Cut clams into 1/2-inch pieces and return to shells on baking sheet. Stuffing; heat olive oil into a saute pan and add garlic and onion cooking to soften. Remove from heat to cool, stir in remaining ingredients and just enough of the reserved clam broth to moisten, season with salt and pepper. Preheat oven to 350 degrees. Divide stuffing into clam shells with the chopped clam meat and bake about 25 minutes. Remove to platter lined with seaweed if desired and arrange clams on top.
White Wine and Cilantro Halibut
4 (1-inch) thick fillets of halibut
2/3 cup fresh cilantro, chopped
olive oil
1 fresh lemon, juiced
3 garlic cloves, minced
2 medium onions, julienned
2 large ruby red tomatoes, chopped
1/2 cup dry white wine
salt and freshly ground black pepper
pinch of red pepper flakes
Preheat oven to 350 degrees. Into a ziplock bag add cilantro, garlic, lemon juice and 2 Tbl. olive oil. Add the fish and gently mix the marinade into the fish, place in refrigerator for about 30 minutes. Brush a baking dish with some olive oil. Add the onions on bottom and top with tomato and sprinkle with salt, pepper and red pepper flakes. Cover with foil and bake 30 minutes. Remove fillets from marinade and place onto onion mixture and drizzle over marinade. Add wine. Bake uncovered for 15 more minutes.
Dungeness Crab Chinese Style
2 fresh whole large Dungeness crabs
2 Tbl. vegetable oil
1 (3-inch) piece of fresh ginger, minced
5 garlic cloves, minced
4 fresh red bird's eye chiles, seeded and minced
1 Tbl. black bean sauce
3 Tbl. chili sauce
1 Tbl. sugar
1 egg
1 Tbl. cornstarch
4 Tbl. water
1 Tbl. Shaoshing rice wine or you can use sherry (the good stuff)
1/2 cup tomato sauce
3 scallions, sliced 1-inch on diagonal
1/2 cup fresh cilantro, rough chopped
Cut the crabs in half lengthwise and remove back shell and green matter. Remove claws and crack in several places. Cut each body section into three pieces leaving legs attached. Rinse all crab and pat dry. Into a wok or large deep sided skillet over medium heat add the oil and bring to just smoking point. Add chiles and stir fry for 1 minute, add black bean sauce and stir fry a few seconds. Add crab and stir fry until meat begins to turn opaque. Stir in rice wine, tomato sauce, chili sauce, sugar, salt, pepper and 1 cup water. Bring to a boil, reduce to simmer and simmer uncovered stirring frequently about 4 minutes. Into a bowl whisk egg, cornstarch and water water, stir into crab mixture and simmer for about 1 minute. Taste and adjust flavorings. Stir in cilantro and scallions and serve.
Delicious Decisions Tuna Sandwich
1 large can white albacore tuna
1/4 cup mayonnaise
2 Tbl. fresh lemon juice
1/2 cup roasted red peppers, drained and chopped
10 kalamata olives, pitted and chopped
1 large celery stalks, thinly sliced including leafy tops
3 Tbl. red onion, finely chopped
2 Tbl. olive oil
1 French baguette
Boston leaf lettuce
Into a bowl add mayonnaise and lemon juice, whisking to combine. Add tuna, peppers, olives, celery, and onion, season with salt and pepper. Slice the baguette lengthwise and brush with olive oil. Add lettuce and top with tuna mixture, slice into pieces.
Asian Shrimp Bowl
1 English cucumber, grated, leave peel on
1 cup matchstick carrots
1 Tbl. rice vinegar
3 Tbl. plain Greek yogurt
1 1/2 tsp. siracha sauce, or to your taste
3 Tbl. water, divided
12 large shrimp, peeled and cleaned, remove tails
1 avocado, peeled and thinly sliced
2 tsp. fresh ginger, grated
2 (7.1 oz.) bags Thai stir-fry noodles
4 tsp. soy sauce
3 scallions, thinly sliced on diagonal including green part
Grate the cucumber onto paper towels to absorb moisture. Combine carrots and rice vinegar into a bowl and let stand 10 minutes stirring occasionally. Combine yogurt, siracha and 1 Tbl. water whisking to combine. Preheat large saute pan and pat the shrimp dry with paper towels. Season with salt and pepper. Saute about 2 minutes per side and remove from pan. Add the cucumbers to carrot mixture. Prepare noodles. Into a bowl add the soy, scallions, ginger and noodles tossing to combine. Pour noodles into bowls and top with shrimp, cucumber mixture and avocado. Drizzle with yogurt sauce.
Ahi Poke - my sister-in-law Valerie loves this
2 lbs. Ahi tuna, cut into cubes, be sure you have qood fresh quality sushi grade tuna
1 cup soy sauce
2 Tbl. sesame oil
2 fresh limes, juiced
3 Tbl. white sesame seeds
3 Tbl. black sesame seeds
2 Tbl. fresh ginger, minced
1 bunch scallions, sliced thinly on diagonal including green part, divided
4 Tbl. garlic chili paste
2 Tbl. brown sugar
1 English cucumber, thinly sliced, leave peel on (garnish)
Rinse tuna in cold water and pat dry with paper towels. Cut the tuna into 1/2-inch cubes. Into a large bowl add soy sauce, sesame oil, lime juice, sesame seeds, ginger, half of scallions, garlic paste, and brown sugar, whisking to combine. Add tuna and gently toss. Cover and marinate in refrigerator about 1 hour, tossing occasionally. Remove from refrigerator and place into bowls or onto serving platter lines with green leaf lettuce. Sprinkle on remaining scallions.
Halibut with Beurre Blanc
3 Ruby red grapefruit
1/4 cup dry white wine
1 shallot, minced
2 Tbl. white wine vinegar
1 1/2 sticks unsalted butter, but into pieces
salt and freshly ground black pepper
4 (8 oz.) halibut fillets
3 Tbl. vegetable oil
Beurre Blanc; grate 1 tsp. grapefruit zest. Squeeze 1/2 cup juice. Cut peel including all white pith from grapefruit and with a sharp paring knife cut into segments. Cut grapefruit to measure 1/2 cup. Reserve 1 cup of remaining whole segments. Into a saucepan add grapefruit juice, shallot and vinegar and bring to a boil reducing to 1 Tbl. Reduce heat to simmer and whisk in butter 1 piece at a time, lifting pan occasionally from heat to cool sauce and adding new piece of butter before previous one has melted, you don't want sauce to separate. Stir in chopped grapefruit and season with salt and pepper. Keep sauce warm in a metal bowl set over a saucepan of hot water. Fish; rinse fish in cold water, pat dry with paper towels. Season with salt and pepper. Into a hot saute pan which you added a touch of vegetable oil and butter, add fillets and cook until golden brown. Stir in reserved grapefruit and place onto a serving platter, top with beurre blanc sauce.
Crab Enchiladas
1 lb. Dungeness crab meat
1 jalapeno pepper, seeded and minced
1 large white onion, chopped
2 shallots, minced
1 garlic clove, minced
1 tsp. cumin
1 dozen corn tortillas
3 cups Monterey Jack cheese, grated
Black olives, sliced
4 scallions, sliced including green part
1/4 cup fresh cilantro, chopped
Creamy Enchilada Sauce
4 Tbl. unsalted butter
3 Tbl. all purpose flour
1 cup milk
1 cup sour cram
salt and freshly ground black pepper
2 cups chicken stock
1 (4 oz.) can diced chiles
Fresh cilantro, rough chop (garnish)
Iceberg lettuce, sliced (garnish)
pico de gallo (garnish)
Preheat oven to 350 degrees. Sauce; into a large saucepan, add butter to melt, whisk in flour and cook whisking for 1 minute. Whisk in milk and chicken stock and stir to thicken, season with salt and pepper. Remove from heat and whisk in sour cream and chiles. Taste and adjust flavorings. Enchiladas; into a large saute pan, add a drizzle of oil add onions, shallots and jalapeno cooking and stirring to soften. Add garlic and cumin. Let cool slightly and stir in 1/2 of the cheese and the crab. Into another saute pan, heat some vegetable oil and dip in the corn tortillas to soften, place onto paper towels to absorb excess oil. Butter a large baking casserole dish. Onto each tortilla add some of the crab mixture and roll up tortilla, place into baking dish. Continue making enchiladas. Pour over sauce and top with remaining cheese, top with scallions and olives. Bake for about 25 minutes to hot and bubbly. Add some lettuce and pico to each plate, top with enchilada(s) and garnish with cilantro.
Coconut Shrimp with Orange Sauce
Sauce
1/2 cup orange marmalade (good tasting brand)
1/4 cup crushed pineapple with a touch of the juice
2 Tbl. whole grainy mustard
2 Tbl. flaked coconut
Shrimp
1 lb. large uncooked shrimp, cleaned and leave tails on
1 1/2 cups all purpose flour, divided
2 Tbl. sugar
salt and freshly ground black pepper
1 cup whole milk
1 cup Panko breadcrumbs
1/2 cup flaked coconut
In 1st bowl add 3/4 cup flour, sugar, salt and pepper, in 2nd bowl add 3/4 cup flour whisked with 1 cup milk and in 3rd bowl add Panko breadcrumbs with coconut. Sauce; combine all ingredients in saucepan and heat over low, do not boil. When all is blended remove from heat and place into a bowl to chill. Shrimp; into a large deep sided saute pan, add some vegetable oil (for frying shrimp) heat oil. Pick up a shrimp and dust in bowl 1, dunk in bowl 2 and dust into bowl 3, add shrimp to oil and cook to golden. Place cooked shrimp onto paper towels and continue cooking, tent shrimp so they stay warm. Place cooked shrimp onto serving platter and serve with sauce.
Swordfish Mexican Style - one of my favorites
Marinade
4 scallions, thinly sliced including green part
3/4 cup fresh cilantro, rough chopped
3 Tbl. extra virgin olive oil
1 1/2 Tbl. fresh lime zest
3 Tbl. fresh lime juice
1 1/2 Tbl. brown sugar
1 Tbl. jalapeno, minced (seeded)
6 (8 oz.) swordfish steaks
Sauce
2 large avocados, peeled and pitted
5 Tbl. mayonnaise
1 Tbl. fresh lime juice
Cholula hot sauce (or your favorite brand)
Into a food processor add scallions, cilantro, olive oil, lime zest, juice, brown sugar and jalapeno pulsing to smooth. Into a baking dish add the marinade along with the fish turning to coat. Cover and refrigerate about 2 hours. Heat the grill, brush fish with some oil and season with salt and pepper. Grill fish until cooked and you have nice grill marks on fish. Remove to serving platter and serve with sauce, hot flour tortillas, Mexican rice and crisp Mexican vinaigrette slaw. Sauce; into a blender add ingredients and puree, scraping down sides, add enough hot sauce to your desired taste, I happen to like a lot.
Bel Air Hotel Club Sandwich - has a little twist and so good! (this makes 1 sandwich)
1/4 cup mayonnaise
2 tsp. fresh chervil, minced
2 tsp. fresh chives, minced
2 tsp. fresh parsley, minced
2 tsp. fresh tarragon, minced
1/2 small shallot, minced
salt and freshly ground black pepper
1 Tbl. canola oil
1 egg
3 slices quality white bread, crusts removed, lightly toasted
2 sliced black forest ham
3 sliced roasted turkey
2 sliced Gruyere
3 sliced thick cut bacon, cooked to crisp
1 ruby red tomato, thinly sliced
Red leaf lettuce leaves
Sauce; into a bowl add mayonnaise, chervil, chives, parsley, tarragon, shallot, salt and pepper, mixing to combine. Heat a skillet over medium add a drizzle of oil and fry egg flipping once and season with salt and pepper. Lay slices of bread on work surface and slather each piece with some of the mayo mixture. Onto first slice of bread add turkey, ham and Gruyere, top with second slice of bread mayo side up and arrange egg, bacon and tomato season with salt and pepper, top with lettuce and remaining slice of bread mayo side down. Add frilly picks to sandwich and slice in half, serve with crispy french fries.
Blueberry and Peach Crisp
7 large juicy peaches, peeled and sliced
1 1/2 cups blueberries, rinsed and drained
1/3 cup sugar
1 1/2 tsp. fresh lemon juice
1 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/2 tsp. freshly grated ginger
2 Tbl. minute tapioca
pinch of salt
1 cup dark brown sugar, packed
1 cup all purpose flour
3/4 cup old fashioned oats
1/2 tsp. cinnamon
6 Tbl. unsalted butter, soft, cut into small pieces
Preheat oven to 375 degrees. Into a large bowl add peaches, blueberries, sugar, lemon juice, cinnamon, nutmeg, ginger, tapioca, and salt to combine. Spoon into a baking dish. Into a bowl add brown sugar, flour, oats and cinnamon, cut in butter with a fork to form pea size pieces. Spoon topping over filling and bake for about 1 hour to bubbly and golden. Serve with vanilla ice cream or freshly whipped cream.
Mom's (my mom Dorothy's) Summertime Strawberry Ice Box Dessert (now there is an old word - ice box) yes you young ones that is what they used to call a refrigerator!
Graham Crackers (whole)
2 lbs. fresh beautiful strawberries, thinly sliced
4 cups heavy whipping cream
1/2 cup powdered sugar
2 tsp. pure vanilla extract
pinch of salt
1 large banana, sliced into thin pieces
Into a bowl of electric mixer add whipping cream, powdered sugar, vanilla and pinch (I mean pinch) of salt and beat to almost stiff peaks. Into a 13x9 baking pan, spread a thin layer of whipping cream. Add graham crackers to fill the bottom and break in half so one layer is going up side of pan. Next, layer on bananas, then a thicker layer of whipped cream,more grahams, more whipped cream, layer on some strawberries, more whipped cream, strawberries, more graham crackers, and so on until your last layer in whipped cream. Top with remaining strawberries, cover and refrigerate until service. Cut into squares and if desired you can top with some strawberry coulis (strawberry sauce) or chocolate sauce.
Gluten Free Coconut Delights
8 oz. good quality white chocolate
1 cup coconut oil
1 1/2 cups sugar
1 tsp. coconut extract
1/2 tsp. pure vanilla extract
pinch of salt
6 egg whites, lightly beaten to soft peaks
1 1/2 cups coconut flour
Preheat oven to 350 degrees. Spray a 13x9 baking pan with nonstick cooking spray and line with parchment paper with ends overhanging pan. Place the white chocolate into a large bowl. Pour coconut oil into a glass measuring cup and microwave until hot to the touch, pour over white chocolate and let stand 1 minute. Using a whisk slowly stir the chocolate and oil to smooth. To the large bowl add the sugar, coconut and vanilla extracts, salt and egg whites stirring to well mixed. Add the coconut flour and stir to just combine. Scrap the batter into prepared baking pan and smooth top, bake to golden brown and set about 30 minutes. Transfer to a cooling rack and cool completely. Remove parchment paper and coconut delights from pan and cut into bars.
Beautiful Tropical Cake
2 cups sugar
1 cup vegetable oil
3 eggs
1 (8 oz.) can crushed pineapple (do not drain)
1 1/2 tsp. pure vanilla extract
3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 cups bananas, very ripe and mashed
Glaze
1 3/4 cups powdered sugar, sifted
2 - 3 Tbl. orange juice
Preheat oven to 350 degrees. Into a bowl of electric mixer beat 2 cups sugar and oil for 2 minutes. Add the eggs, one at a time, beating after each addition. Add crushed pineapple and vanilla beating to just blend. Combine flour, baking powder, baking soda, salt and cinnamon, stirring well. Add to the oil mixture alternating with mashed banana beginning and ending with flour. Mix on low to blend after each addition. Pour batter into greased and floured 12 cup Bundt pan. Bake about 1 hour or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes before turning out to cool completely. Glaze; combine into a bowl the powdered sugar and orange juice to get the desired consistency you want, drizzle over cooled cake.
Dipped Berries
20 large strawberries with stems
40 caramels
3 Tbl. whipping cream
pinch of salt
1 1/4 cup chopped macadamia nuts
Pat berries dry with paper towels. Sauce; into a microwave bowl add caramels with whipping cream and salt, microwave about 3 1/2 minutes, stirring at 1 minute intervals. Dip berries into sauce and roll half way up in chopped nuts, place onto parchment paper to set.
Outrageous Delicious Amazing Bread Pudding - yes it's really good
6 large eggs
3 cups heavy whipping cream
3 cups whole milk
2 cups dark brown sugar, packed
2 Tbl. pure vanilla extract
pinch of salt
pinch of grated nutmeg
1 (16 oz.) day old French baguette, cut into 1-inch cubes
2 cups pecans, rough chopped and lightly toasted
Sauce
3 Tbl. unsalted butter
1 cup whipping cream
1/2 cup dark brown sugar, packed
2 Tbl. pure vanilla extract
pinch of grated nutmeg
pinch of salt
Pudding; into a large bowl add the eggs, whipping cream, milk, brown sugar, extract, salt and nutmeg whisking to combine. Add bread crumbs, stirring to coat well. Let stand 1 hour stirring occasionally. Stir in pecans. Preheat oven to 350 degrees. Lightly grease a 13x9 baking pan and pour in bread mixture. Bake about 1 hour and gently top with foil after about 45 minutes to prevent excess browning. Remove and let stand about 5 minutes before serving. Sauce; into a saucepan melt butter and whisk in flour cooking and whisking about 4 minutes, whisk in cream, sugar and cook whisking about 3 minutes. Whisk in vanilla, nutmeg and salt and cook whisking about 2 more minutes. To serve; dish out bread pudding and pour over sauce. You can also add vanilla ice cream or freshly whipped cream. Did I mention this is soooo good? yes it is!
Spice Cake - I love rich tasting spicy desserts and this one is good and from my mothers recipe file
2 cups all purpose flour
2 tsp. baking soda
pinch of salt
1 stick unsalted butter
1 cup sugar
1 2/3 cup jarred chunky applesauce
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. pure vanilla extract
2 eggs
1 cup dark raisins
2 Tbl. powdered sugar
Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan. Add flour, baking soda and salt to a bowl and mix to combine. Into a large saucepan, add butter to melt, remove from heat and stir in sugar, applesauce, cinnamon, ginger, nutmeg, vanilla and eggs, mixing well, stir in flour mixture and mix to combine, stir in raisins. Pour into prepared pan and bake about 35 minutes. Remove to cooling rack for about 10 minutes, run a thin bladed paring knife a round edges and release. Place on serving plate. Can be sliced and served with vanilla ice cream or a brandy sweetened whipped cream. I love this dessert served with a sweetened lemon sauce as you might put over gingerbread.
Easy Delicious Fruit Fools
2 1/2 cups mixed fruit such as raspberries, blackberries, blueberries and mango's
2 Tbl. sugar or depending on how sweet fruit is
1 1/4 cups heavy whipping cream
3 Tbl. powdered sugar, sifted
1/2 tsp. pure vanilla extract
Fruit; into a large bowl combine fruit and sugar. Let stand 10 minutes and then place 1 cup of the fruit mixture into food processor, cover and process to puree. Stir pureed fruit back into bowl of fruit, cover and chill 2 hours. Whipped cream; into a bowl of electric mixer add whipped cream, powdered sugar and vanilla beating to almost stiff peaks form. With a rubber spatula gently fold in fruit into whipped cream leaving swirl marks. To serve; divide mixture between 4 to 6 pretty dessert or wine glasses and serve with shortbread cookies.
Bon Appetit
Huevos Rancheros - the perfect S. CA beach breakfast - one of my husbands favorites
14 plum tomatoes, cored
12 Tbl. canola oil
3 garlic cloves, minced
1/2 jalapeno, stemmed and minced
1/2 white onion, chopped
1 Tbl. fresh lime juice
salt and freshly ground black pepper
8 corn tortillas
8 eggs
Refried beans (I use vegetarian version) heated (my hubby loves beans)
Cotija cheese
Cholula hot sauce
pickled jalapeno slices (garnish)
Fresh cilantro, chopped (garnish)
white onion, chopped (garnish)
Sliced Avocados (garnish)
Heat a saute pan over high and add tomatoes cooking and turning to blacken about 10 minutes (this works really well with a cast iron pan) puree in blender, strain and set aside. Heat 4 Tbl. oil into a pan over medium add garlic, jalapeno and onions cooking to soften about 8 minutes. Add tomatoes and bring to a boil. Stir in lime juice, season with salt and pepper. Working in batches heat 1 Tbl. oil into a skillet and add 2 tortillas cooking and flipping once until warmed. Transfer cooked tortillas to paper towels to remove excess oil, continue cooking. Transfer tortillas to 4 plates. Add some more oil to pan and cook eggs over easy, top each tortilla with some warmed beans, 1 egg each and some sauce, garnish with cheese, pickled jalapeno, cilantro, onions and avocados. Serve with crispy hash browns if desired, fresh squeezed orange juice.
One of My Favorite Breakfast Sandwiches - love, love, love
Lemon Aioli
1 large egg yolk
1 garlic cloves, grated
1 tsp. fresh lemon zest
2 Tbl. fresh lemon juice
1 tsp. Dijon
salt and freshly ground black pepper
1 cup vegetable oil
Sandwich
thick cut sourdough bread or good artisan bread, sliced
fresh coooked crabmeat,
1 large avocado, peeled, pitted and thinly sliced
fresh chives, chopped
Aioli; into a glass bowl whisk the egg yolk, garlic, juice, zest, Dijon, salt and pepper and slowly, very slowly whisk in the vegetable oil until emulsified, taste and adjust flavorings. You can either toast the bread or leave untoasted. Crab; into a bowl add the crab and gently fold some aioli mixing to combine. Add avocado slices to bread, top with crab mixture and sprinkle on chives. Sometimes I add a poached egg on top, yummmm!!! although very messy this way it's soooo good.
Beach Picnic Marinated Shrimp
1 1/2 lbs. large steamed shrimp, cleaned and peeled
2 Tbl. fresh mint, chopped
1 Tbl. grapefruit zest
2 Tbl. grapefruit juice
1 Tbl. fresh peeled grated ginger
4 Tbl. olive oil
salt and freshly ground black pepper
Into a glass bowl add mint, zest, juice, ginger, salt, pepper and whisk in olive oil. Taste and adjust flavorings. Add shrimp and mix to combine. Cover and refrigerate about 1/2 hour, tossing to combine.
California Cabbage Salad
3 cups red cabbage, (I knife shred mine)
3 cups napa cabbage (I knife shred mine)
1 cup pear tomatoes, halved
1 cup fresh green beans, blanched and cut into 1-inch pieces on diagonal
1 cup carrots, shredded
1 small English cucumber, julienned (leave peel on)
4 scallions, thinly sliced on diagonal including green part
2 Tbl. sesame seeds, lightly toasted
1/2 cup fresh cilantro, rough chopped
1/2 cup dry roasted peanuts
1 can Mandarin oranges, drained
Dressing
3 Tbl. soy sauce
3 Tbl. sesame oil
3 Tbl. seasoned rice vinegar
3 Tbl. brown sugar
2 garlic cloves
2 Tbl. fresh lime juice
1/2 tsp. chili paste
Dressing; into a blender add ingredients and blend to smooth, taste and adjust flavorings. Salad; into a bowl toss ingredients and pour over some dressing tossing to combine. Pour onto serving platter.
Simple Beet Salad
7 large beets, with greens
1 cup water
3/4 cup feta cheese, crumbled
2 Tbl. capers, drained
6 Tbl. extra virgin olive oil
2 1/2 Tbl. red wine vinegar
1 Tbl. minced garlic
Preheat oven to 375 degrees. Whisk oil, vinegar and garlic into a small bowl to blend. Season well with salt and pepper. Cut green tops off beets and reserve. Arrange beets in single layer in a 13x9 baking pan add 1 cup water. Cover and bake about 1 hour and 10 minutes. Peel beets while warm, I wear a pair of disposable gloves when doing this. Cut beets in half and slice thinly. Transfer to a bowl. Mix capers in 1/4 cup of dressing. Beet greens; cut stems off beet greens and discard stems. Wash greens and transfer greens with water clinging to them to a pot, stir over high heat until just wilted but still bright green about 4 minutes. Drain and squeeze out excess moisture. Chop the green coarsely. Transfer greens to a bowl and toss with dressing to coat. Season with salt and pepper. Arrange beets in center of serving platter, surround with dressed greens and sprinkle on feta cheese. Drizzle with remaining dressing.
Lobster Deviled Eggs - oh the decadence! My daughter, Brittany loves these
12 hard boiled eggs, peeled and sliced in half lengthwise
mayonnaise
fresh lemon juice, to taste
1 1/2 tsp. Dijon
1 tsp. fresh dill, chopped
salt and freshly ground black pepper
1 cup cooked, chilled lobster meat, coarsely chopped
Smoked paprika
Fresh chives, minced
Place the yolks into a bowl and place whites onto serving platter lined with lettuce leaves. Mash the yolks, add some mayonnaise (don't get it too wet) add a touch of lemon juice, Dijon, dill, salt, pepper and continue mashing and mixing to smooth. Gently stir in lobster and a touch of smoked paprika. Spoon mixture into whites and garnish with some chives.
Lobster Rolls
4 cups cooked, chilled and chopped lobster meat (don't chop too small)
1/2 cup mayonnaise
2 celery stalks, finely chopped
1/2 tsp. fresh lemon zest
1 tsp. fresh lemon juice
salt and freshly ground black pepper
Tabasco, to taste
Butter, softened
4 nice size hog dog style buns
fresh chives, chopped
Into a bowl add the mayonnaise, celery, zest, juice, salt, pepper, Tabasco and stir to combine. Gently stir in lobster. Spread butter on buns and place onto a griddle or large saute pan cooking to golden brown. Fill buns with lobster mixture and sprinkle with chives.
Summer Melon Salad - this is so good
Vinaigrette
2 Tbl. sherry vinegar
1 Tbl. shallot, finely, finely minced
1/2 Tbl. honey
salt and freshly ground black pepper
3 Tbl. olive oil
2 Tbl. fresh mint, chopped and divided
1 small cantaloupe, halved, peeled, seeded and thinly sliced
1 small honeydew melon, halved, peeled, seeded and thinly sliced
2 oz. prosciutto slices
Into a bowl whisk the vinegar, shallot, honey, salt, pepper, olive oil and mint, taste and adjust flavorings. Arrange sliced melons and prosciutto onto serving platter and drizzle over dressing. Sprinkle on remaining mint.
Chicken Lettuce Cups
1 lb. boneless, skinless chicken breasts
Scallions, thinly sliced including green part
1 large English cucumber, do not peel, slice in half and thinly julienne
sesame seeds, lightly toasted
fresh cilantro leaves
Boston lettuce leaves
Cooked white rice
Marinade
2 1/2 Tbl. Tamari
2 Tbl. dark brown sugar
1 1/2 Tbl. sesame oil
1 Tbl. Srircha
1 Tl. fresh garlic, finely minced
freshly ground black pepper
Into a shallow baking dish whisk the Tamari, brown sugar, sesame oil, Srircha, garlic and black pepper. Remove 2 Tbl., add the chicken breasts, turning to combine, cover and refrigerate for 2 hours, turning occasionally. Heat grill or saute pan, remove chicken and discard marinade. Cook chicken basting with reserved marinade. I like cooking on grill to get a nice char on the chicken. Remove chicken when cooked, let rest about 10 minutes. Slice chicken into thin strips, place some cooked rice onto lettuce leaf, add chicken, cucumber, cilantro and sesame seeds. Enjoy.
Sweet Potato and Black Bean Tacos - there is a restaurant called E.A.T. in Temecula, CA (Extraordinary Artisan Table) that makes the most delicious vegetarian tacos on Tuesday. The ones I particularly enjoy use sweet potatoes and this is my adaption of those tacos.
2 lbs. sweet potatoes
1 Tbl. vegetable oil
1 tsp. chili powder
1 (15 oz.) can black beans rinsed and drained
Easy Salsa Verde
1 1/2 lbs. tomatillos, husks removes, sliced in half
1/2 cup white onion, rough chopped
2 garlic cloves
1/2 cup fresh cilantro
2 jalapenos, sliced
salt and freshly ground black pepper
2 Tbl. fresh lime juice
2 large avocados, peeled, pitted and thinly sliced
Fresh tortillas (I use Mission Gluten Free) they are amazing
Cotija cheese
Cholula, hot sauce, can't have a taco without this
Preheat oven to 450 degrees, bake sweet potatoes about 1 hour or until tender. Into a bowl add olive oil and chili powder whisking to combine. When potatoes are cool enough to handle, peel and slice into medium wedges. Place potatoes onto a baking sheet and drizzle over chili oil, tossing to combine. Place potatoes back into oven on broil and cook for a few minutes, turning after a few minute of cooking time. Remove from oven. Salsa; onto a baking sheet lined with foil place sliced tomatillos cut side down, add garlic and onions. Place under broiler for about 7 minutes to char. Place tomatillos, garlic, onions, cilantro, jalapenos, lime juice, salt and pepper into blender, blending to smooth, taste and adjust flavorings. Tortillas; into a large saute pan, add a touch of butter, add one tortilla and cook on high to get slightly charred, turn to cook other side, remove to plate and tent to keep warm, continue cooking tortillas. Into a saucepan add black beans with 1/2 cup salsa verde, heat to warm. To assemble; place some of the bean mixture onto tortillas, add wedges of sweet potato, top with cheese, more salsa verde if desired and a touch of Choula. Note; I also like a little grilled fresh pineapple on mine, it really taste delicious!
My Favorite Grilled Shrimp Gazpacho
1 large garlic clove
1/2 large yellow bell pepper, seeded and rough chop
1/2 large red bell pepper, seeded and rough chop
1/2 large English cucumber, rough chop
1/2 red onion, rough chop
1/4 cup fresh basil leaves
1/2 Tbl. Old Bay Seasoning
3 Tbl. fresh lemon juice
4 large yellow tomatoes, rough chop
Fresh parsley, chopped (garnish)
salt and freshly ground black pepper
Tabasco, to taste
1 lb. large shrimp, cleaned, shells removed
olive oil
Into a food processor add garlic, bell peppers, cucumber, onion, basil, Old Bay, lemon juice, tomatoes, salt, pepper and Tabasco. Blend to almost smooth consistency, I like a little texture. Taste and adjust flavorings, I usually end up adding more Tabasco. Pour into a bowl, cover and refrigerate. Place shrimp into a bowl pour over a touch of olive oil and toss with some salt and pepper. Heat grill and grill shrimp on both sides about 3 minutes each side. Remove chilled gazpacho and pour into wine glasses, garnish each glass with shrimp and parsley. Serve with toasted baguette slices. You can also serve this as an appetizer and serve in shot glasses.
Simple and Perfect Crab Dip
2 (8 oz.) packages cream cheese, soft
1 (4.5 oz) can diced green chiles, drained
1 cup ruby red tomato, seeded and diced
1 garlic clove, minced
1/4 cup whipping cream (possibly a touch more)
2 Tbl. fresh lemon juice
1 tsp. Worcestershire sauce
Tabasco, to taste
salt and freshly ground black pepper
1 lb. lump crab meat
fresh parsley, chopped (garnish)
Baguette slices, lightly toasted
Into a nonstick large saute pan add cream cheese, chiles, tomato, garlic, whipping cream, lemon juice, Worcestershire, Tabasco, salt and pepper. Heat to bubbly and smooth. At this point if you need any more whipping cream add and stir. Remove from heat and gently fold in crab. Place into a serving bowl and garnish with parsley. Serve with toasted baguette slices.
California Club Sandwich - clubs are one of my all time favorite sandwiches
2 large fresh avocados, peeled, seeded and sliced
Sprouts
Mayonnaise (sometimes I mix a touch of prepared pesto into the mayo, love it)
Freshly ground black pepper
12 slices good quality bread, such as sourdough, toasted
2 large ruby red tomatoes, sliced
Fresh turkey breast, sliced
Monteray Jack cheese, sliced
12 slices thick cut bacon, cooked
Long thin slices dill pickles
Boston leaf lettuce
Onto each slice of bread slather on some mayonnaise, on first slice, add avocado and pickles, on second slice, add turkey, cheese, bacon, on third slice add more cheese, sprouts, tomatoes and lettuce, season with salt and pepper. Spear with decorative picks and cut diagonally into four triangles. Serve with crispy french fries.
The Perfect California Cobb Salad - the famous Los Angeles Brown Derby closed its doors long ago, but this classic salad invented in 1937 by the restaurant's owner, Robert H. Cobb lives on and I don't know of anyone who doesn't love a good classic Cobb Salad. Note; this is authentic, not like some of the Cobb's you most likely have eaten, this is the classic version.
Dressing
3/4 cup canola oil
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 Tbl. fresh lemon juice
3/4 tsp. dry mustard, such as Coleman's
1/2 tsp. Worcestershire
1/4 tsp. sugar
1 garlic clove, minced
salt and freshly ground black pepper
Salad
1/2 head iceberg lettuce, cored and shredded
1/2 head romaine lettuce, chopped
1/2 bunch watercress, chopped
1/2 cup blue cheese, crumbled (good quality, I like Maytag)
6 strips thick cut bacon, chopped and cooked to browned and crisp
3 hard boiled eggs, peeled and cut in pieces
2 medium ruby red tomatoes, peeled, seeded and cut into 1/2-inch cubes
1 boneless skinless chicken breast, cooked (poached) and cut into 1/2-inch cubes
1 large avocado, peeled, pitted and cut into 1/2-inch cubes
salt and freshly ground black pepper
2 Tbl. fresh chives, minced
Dressing; into a blender add canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire, sugar and garlic. Puree to smooth and season with salt and pepper. Salad; onto a serving platter; combine the iceberg, romaine and watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken and avocado on top of greens in neat rows. To serve; drizzle with dressing and season with salt and pepper topping with chives. Serve with warm soft dinner rolls. mmmm, I just love this salad, did I mention that?
Smoked Salmon Quesadillas
3 Tbl. fresh lime juice, divided
3/4 cup red onion, chopped
1/4 cup fresh cilantro, chopped
2/3 cup whole kernel corn, drained (good quality)
1 jalapeno, seeded and minced
1 (15 oz.) can black beans, rinsed and drained
1 lb. smoked salmon
3/4 cup Monterey jack cheese, shredded
1/3 cup Cotija cheese, grated
6 (10-inch) flour tortillas
3/4 cup pear tomatoes, halved
1 large avocado, peeled, pitted and diced
Sour cream
Cholula hot sauce
Fresh cilantro, rough chop
Combine into a bowl 2 Tbl. lime juice, onion, cilantro, corn, jalapeno and black beans stirring well. Combine cheeses and divide half of cheese mixture evenly among 3 tortillas. Top each tortilla with 1 1/3 cup black bean mixture and some salmon. Sprinkle with remaining cheese top with remaining 3 tortillas. Heat a large nonstick saute pan over medium high and coat pan with cooking spray. Place 1 quesadilla in pan and cook 4 minutes on each side or until golden brown. Remove and keep warm. Repeat with remaining quesadilla. Cut each quesadilla in half and then into 3 wedges. Combine remaining 1 Tbl. lime juice, Cholula, tomatoes, avocado, sour cream, salt and pepper and toss gently. Serve with quesadillas.
Julia's Puttanesca with a Twist
1/3 cup extra virgin olive oil
3 garlic cloves, thinly sliced (I mean thin)
6 whole fillets oil packed anchovies
2 large Ahi tuna steaks
1 (14 oz.) can crushed tomatoes
6 whole cherry tomatoes, quartered
3/4 cup mixed green and black olives, sliced
3 Tbl. capers, drained
2 tsp. red pepper flakes (can't stand the heat, you can use less)
1 sprig fresh oregano
1 lb. bucatini pasta
Fresh parsley, chopped
Into a large saute pan, add olive oil and heat on medium high. Add garlic and anchovies and cook about 20 seconds. Stir in the canned and fresh tomatoes, olives, capers red pepper flakes and oregano, bring to low boil, then turn to simmer. Cook about 7 minutes to reduce slightly. Remove from heat. Into a saute pan drizzled with olive oil add tuna steaks, season with salt and pepper and sear on both sides. I like mine cooked a little longer than most, but cook how you enjoy. Remove from heat and cool slightly, cut tuna into chunks. Cook the pasta in a pot of boiling salted water to al dente. Drain and reserve 1/2 cup of cooking water. Return the sauce to medium heat and add the pasta and reserved cooking water. Toss to coat and stir to finish cooking the pasta and thicken the sauce slightly about 3 minutes. Stir in tuna you have cut into chunks. Transfer to large deep sided serving platter and sprinkle on parsley. Serve with hot baguette slices and tossed garden salad.
Delicious Grilled Swordfish
Marinade
5 Tbl. honey
2 Tbl. vegetable oil
5 Tbl. Tamari or light soy sauce
3 garlic cloves, finely minced
2 tsp. fresh ginger, grated
2 tsp. fresh lime zest
2 tsp. fresh lime juice
salt and freshly ground black pepper
4 (8 oz.) fresh swordfish steaks
Fresh parsley, garnish
Into a shallow baking dish add marinade ingredients and whisk to combine, taste and adjust flavorings. Place fish in dish and turn to coat. Cover and refrigerate about 1 hour, turning occasionally. Heat grill, remove fish from marinade and reserve marinade. Into a saucepan add marinade and heat to boiling, reduce to simmer. Place fish on grill and season lightly with salt and pepper. Grill fish on one side and turn to grill on other side, basting with marinade. Remove to serving platter and garnish with fresh parsley. Serve with grilled vegetables and couscous.
My (Julia's) Version of Blue Water Seafood Market and Grill Cioppino
1 1/2 cups dry white wine
1 lb. firm white fish, such as halibut, cut into 1-inch chunks
1 lb. large shrimp, peeled and cleaned
2 lb. black mussels
1 lb. small clams
8 oz. scallops
Fresh lemon juice
2 large Dungeness crab, legs, body cut into large pieces
2 medium yellow onions, diced
2 cups whole peeled tomatoes, hand crushed
2 cups tomato juice
2 Tbl. olive oil
1 large green bell pepper, seeded and cut into 1/2-inch dice
1 Tbl. fresh garlic, finely minced
1/2 tsp. dried basil
1/2 tsp. dried thyme
1/2 tsp. red pepper flakes
2 Tbl. tomato paste
5 cups fish stock, good quality stock (homemade is best)
1 cup clam juice
1 tsp. dried oregano
2 bay leaves
sea salt and freshly ground black pepper
1/4 cup fresh parsley, chopped, plus extra for garnish
Start with a large Dutch oven, add olive oil and garlic and cook about 50 seconds. Add the onion, bell pepper, cooking about 5 minutes, add the basil, thyme, pepper flakes, oregano and bay leaf cooking on low for a few minutes. Add wine and lemon juice bring to a simmer, add parsley, salt and black pepper. Add the tomato paste and stir cooking about 1 minute, add the tomatoes with juice, fish stock, clam juice and bay leaves and simmer about 15 minutes. Turn down heat, add in this order; the halibut, shrimp, mussels, clams, scallops and crab cooking slowly about 20 minutes. Taste and adjust flavorings. Garnish with parsley and serve with crusty hot baguette.
Watermelon Mango Salsa - great on grilled chicken, fish tacos or just with hot fresh chips
4 cups seedless watermelon, diced
1 mango, peeled and diced
1 orange bell pepper, seeded and diced
2 jalapenos, seeded and finely minced
1/2 red onion, finely diced
1 tsp. sugar
1 tsp. fresh lime zest
2 fresh limes, juiced
Fresh cilantro, chopped
salt and freshly ground black pepper
splash of tequila
Into a glass bowl combine watermelon, shallots, jalapeno, red onion, bell pepper, sugar and lime juice, stir to combine. Place covered in refrigerator 2 hours. Just before serving stir in tequila and cilantro.
Carne Asada Burritos with Sauce - S. Californians love their burritos, my son-in-law Derek loves these
8 (10-inch) flour tortillas
2 lbs. flank steak, pounded thin
Marinade
2 Tbl. olive oil
1/4 cup soy sauce (low sodium) or Tamari
1/4 cup fresh orange juice
2 Tbl. fresh lime juice
1 Tbl. brown sugar
1 tsp. liquid smoke
Spice Rub
1 Tbl. cumin
1 Tbl. garlic powder
2 tsp. smoked paprika
1 tsp. each; salt, chili powder and onion powder
1/2 tsp. each; freshly ground black pepper, cayenne pepper
3 cups Sharp cheddar cheese
1 cup Pepper Jack cheese, shredded
Avocado Crema
2 large avocados, peeled and pitted
1 cup sour cream
2 Tbl. fresh lime juice
salt and freshly ground black pepper
1/2 tsp. cumin
Cholula hot sauce to taste
1 fresh pineapple, peeled and sliced
Blender Salsa
2 (14 oz.) cans fire roasted tomatoes, drained
1 (4 oz.) can diced green chiles
4 garlic cloves, peeled
1 cup fresh cilantro, packed
4 scallions, chopped including green part
1 jalapeno, seeded and sliced
2 tsp. cumin
2 tsp. chili powder
salt and freshly ground black pepper
1 tsp. dried Mexican oregano
2 Tbl. fresh lime juice
Crema; add ingredients to blender and process to smooth, taste and adjust flavorings. Store in refrigerator. Spice blend; into a bowl add ingredients and mix to combine. Marinade; into a large freezer bag add 3 Tbl. spice blend and marinade ingredients, mixing to combine. Add steak to bag and mix to combine. Seal and marinate in refrigerator 4 hours. Salsa; into a blender add salsa ingredients and blend, scraping down sides to semi smooth consistency. Taste and adjust flavorings. Heat grill and mix remaining spice blend with 2 tsp. olive oil. Discard marinade and pat steaks dry with paper towels, rub steaks with spice rub you mixed with olive oil and let rest at room temperature for 30 minutes, no longer. Oil the grates on your heated grill and add steak cooking on each side a few minutes to desired doneness turning only once. Remove steak and let rest about 10 minutes before thinly slicing on a diagonal. Grill the pineapple about 8 minutes per side to slightly charred and caramelized. Remove and chop pineapple. Wrap tortillas in foil and place on grill to heat through. Layer sliced asada on each burrito, add cheese, avocado crema, salsa and grilled pineapple.
San Diego South of The Border Salad
1 large head romaine, chopped
1/4 cup fresh cilantro leaves
2 large ears fresh corn kernels sliced off (I like to grill my corn then slice off)
1 large red bell pepper, seeded and diced
3 scallions, thinly sliced on diagonal including green part
1 cup pear tomatoes, sliced in half
1 (15 oz.) can black beans, rinsed and drained
1/3 cup roasted and salted pepitas
handful of red radishes, thinly sliced
2/3 cup Pepper Jack cheese, shredded
1/2 cup cheddar cheese, shredded
Tortilla strips, crushed
3 boneless, skinless chicken breasts
Dressing
1 large avocado, peeled, pitted
1 small jalapeno, seeded, and chopped
1 garlic clove
1/4 cup fresh cilantro
1/4 cup sour cream
1/4 cup salsa
1 fresh lime, juiced
2 Tbl. olive oil
1/2 tsp. sugar
1/4 tsp. each; salt, cumin
freshly ground black pepper
pinch of smoked paprika
Cholula hot sauce, to taste
Dressing; add all ingredients to blender and puree to smooth, scraping down sides. Add hot sauce to taste. If too thick add just a touch of water and puree again. Store in refrigerator. Chicken; rub chicken with a touch of oil, season with salt and pepper and either grill to get a nice char or pan sear and cook, cool slightly and either slice into think strips or tear into shreds. Salad; add all ingredients including cooked chicken to a large deep sided serving platter (except chips) and toss with some of the dressing, garnish with tortilla strips.
Asian Grilled Burgers - I have played around with this recipe and finally came up with one we love
1 1/2 lbs. ground turkey, don't use the white meat it's too dry
1/2 lb. ground sausage
1 large egg
1/2 cup Panko breadcrumbs
1/2 cup red onion, diced
2 tsp. Sambal Oelek garlic chili sauce
1 Tbl. Tamari
1 Tbl. hoisin sauce
1 Tbl. fresh lime juice
1/2 Tbl. brown sugar
1 tsp. dried basil and garlic powder
freshly ground black pepper
1/2 tsp. ground ginger
Sesame burger buns - good quality
butter, soft
Mayonnaise
1/2 cup mayonnaise
2 tsp. Sambal Oelek chili garlic sauce
Hoisin ketchup
1/4 cup ketchup
1 Tbl. hoisin sauce
1 Tbl. Tamari
1/2 Tbl. fresh lime juice
Slaw
4 cups white cabbage, shredded
1 cup shredded carrots
2 tsp. seasoned rice vinegar
1 tsp. Tamari
1 tsp. fresh lime juice
1/2 tsp. sugar
1/2 tsp. sesame oil
Into a large bowl add egg and whisk. Add ground turkey, sausage, red onion, Panko, Sambal Oelek, Tamari, Hoisin, lime juice, brown sugar, seasonings and mix to combine. Form into patties and refrigerate about 15 minutes. Heat grill. Ketchup; mix ingredients to combine, and refrigerate. Mayonnaise; mix ingredients and refrigerate. Slaw; into a bowl whisk the rice vinegar, Tamari, lime juice, sugar and sesame oil, taste and adjust flavorings. Into a large bowl add cabbage and carrots, pour over dressing and toss. Place burgers on heated greased grill and cook until done, flipping once. Brush buns with a little butter and heat on grill to lightly brown. Spread buns with mayonnaise mixture, then ketchup, add burger and top with slaw. If you don't want the slaw, add lettuce and thinly sliced tomatoes. Enjoy and dig in. Serve with crispy sweet potato fries.
Salmon Chowder - one of my favorites
3 (8 oz.) salmon fillets
salt and freshly ground black pepper
Tabasco
1 large onion, diced
3 celery stalks, chopped
3 Tbl. all purpose flour
3 cups seafood stock (good quality) can't find, you can use chicken stock
1 lb. Yukon Gold potatoes, cut into 1/2-inch chunks
1 (9 oz.) package frozen corn (good quality)
1 cup half and half
1 cup heavy whipping cream
6 slices thick cut bacon, sliced
1 tsp. dried thyme
Preheat oven to 400 degrees. Sprinkle salmon with salt and pepper and place onto foil lined baking sheet, fold foil over salmon. Bake for about 15 minutes, remove and flake into large pieces. Add bacon to a large saute pan and cook until just browned, remove to a plate. Whisk in the flour and cook for about 1 minute. Stir in some of the stock and continue whisking to smooth and starting to thicken. Into a large Dutch oven add a couple Tbl. butter along with onion and celery, cooking and stirring about 6 minutes. Stir in remaining stock and add potatoes, bring to a boil and cook until potatoes are tender about 15 minutes. Whisk in the roux. Continue cooking and stirring to thicken, stir in half and half along with cream, cooking for about 10 minutes. Add Tabasco to taste, salt, pepper, add bacon, thyme, and gently stir in salmon, taste and adjust flavorings. Taste and adjust flavorings. If too thick add a touch more seafood stock.
Steamed Mussels
1 1/2 lbs. mussels
2 cups dry cider (such as Strongbow brand)
2 Tbl. olive oil
2 Tbl. butter
2 garlic cloves, minced
1 small shallot, minced
1 tsp. fresh lemon zest
1/2 fresh lemon, juiced
3 Tbl. fresh parsley, chopped
1 tsp. red pepper flakes
Into a large Dutch oven add olive oil, add shallots and garlic cooking to soften. Add cider and butter and let reduce for about 15 minutes, add lemon juice. Sprinkle in red pepper flakes. Add mussels, cover pan cooking until they have opened, (about 5 to 8 minutes) any that don't open discard. Pour onto a large deep sided serving platter, add lemon zest and parsley, stirring in. Serve with toasted baguette.
Mango Curried Chicken
1 large onion, chopped
1/2 large red bell pepper, seeded and chopped
2 garlic cloves, minced
2 Tbl. fresh ginger, minced
2 Tbl. yellow curry powder
1/2 tsp. cumin
2 mango's, peeled and diced (divided)
2 Tbl. cider vinegar
1 (13.5 oz) can coconut milk
1 1/2 lbs. boneless skinless chicken breasts, cut into 1-inch chunks
1/3 cup golden raisins
salt and freshly ground black pepper
Fresh cilantro, rough chop (garnish)
3 scallions, thin sliced on diagonal (garnish)
Hot cooked rice (for serving)
Into a large saute pan add a couple Tbl. of vegetable oil and add onions, and bell pepper cooking and stirring occasionally to soften. Add garlic and ginger, cooking for a minute or so. Add curry powder and cumin stirring and cooking. If anything starts to stick, add a touch more oil. Add vinegar, coconut milk and one of the diced mango's. Bring to a boil, lower heat to simmer for about 15 minutes, stirring occasionally. Remove sauce from heat and carefully pour into a blender, puree to smooth and return sauce to pan. Add the chicken and raisins to pan with sauce, and simmer. Cover pan and cook about 10 minutes. Add remaining mango to pan, simmering uncovered for about 2 minutes. Taste and adjust flavorings, if too sweet add a touch more vinegar. Pour hot cooked rice onto a large rimmed serving platter and pour over chicken/sauce. Garnish with scallions and cilantro.
White Beans with Anchovies - a delightful tasting salad
3 red bell peppers, halved and seeded
1 yellow pepper, halved and seeded
Olive oil
2 garlic cloves, peeled and crushed
1/2 loaf crusty ciabatta
1 (14 oz.) can white cannellini beans, rinsed and drained
8 anchovy fillets, sliced
1/3 cup capers
1/2 cup fresh basil leaves, rough chopped
1/4 cup fresh parsley, chopped
salt and freshly ground black pepper
Dressing
3 ruby red tomatoes
2 garlic cloves, crushed
1/4 cup olive oil
salt and freshly ground black pepper
Preheat oven to 350 degrees. Place the peppers and garlic onto baking sheet and toss with some olive oil. Roast for 30 minutes, remove and cover pan with foil so peppers sweat. Peel the skins on peppers and discard. Slice the peppers and chop the garlic. Roughly tear the ciabatta and place in a pan tossing with some olive oil over medium heat, lightly fry the pieces until just crisp and golden. Toss the beans with the anchovy fillets, capers, basil, parsley and roasted peppers. Toss the ciabatta into the salad allowing to soak up the juices, season with salt and pepper. Dressing; into a food processor add tomatoes and garlic and pulse a few times to get a rough texture. Add the olive oil and season with salt and pepper. Pour dressing over salad and toss.
Citrus Marinated Grilled Chicken - perfect for beach picnics
2 fresh oranges, zested and juiced
2 fresh lemons, zested and juiced
2 fresh limes, zested and juiced
1 tsp. ground coriander
1/2 tsp. red pepper flakes
2 Tbl. olive oil
1/4 cup honey
6 boneless, skinless chicken breasts, pounded to about 3/4 inch thickness
salt and freshly ground black pepper
Into a shallow baking dish whisk the juices and zests, along with coriander, pepper flakes, olive oil and honey. Remove 1/4 cup of mixture and set aside. Add the chicken to marinate and turn to coat. Cover and refrigerate about 4 hours. Preheat a grill to high and lightly oil the grate. Remove chicken from marinade and discard marinade. Grill chicken and baste with reserved marinade cooking until done and nice grill marks. These are great on salads, for sandwiches, served as is with rice, etc.
Baked Stuffed Clams
2 Tbl. olive oil
1 small red onion, diced
5 garlic cloves, crushed
1 cup dry white wine
16 littleneck clams, scrubbed
Stuffing
2 Tbl. olive oil
1/2 onion, minced
2 garlic cloves, minced
1 1/2 cups fresh bread crumbs
1/2 cup fresh parsley, chopped
1 Tbl. fresh dill, chopped
1 tsp. fresh thyme, chopped
1 tsp. fresh lemon zest
1 tsp. red pepper flakes
salt and freshly ground black pepper
4 Tbl. unsalted butter, soft
Clams; heat olive oil in a large pot, add onions and cook to soften, add garlic and cook about 1 minute. Add wine, bring to simmer, add clams stirring to combine, cover and cook about 5 to 7 minutes, remove from heat. With a slotted spoon remove clams to baking sheet to cool, discard any that have not opened. Strain clam broth through a fine mesh strainer and reserve for stuffing. When clams are cool to handle, remove the meat. Reserve half of each clam shell and place onto baking sheet. Cut clams into 1/2-inch pieces and return to shells on baking sheet. Stuffing; heat olive oil into a saute pan and add garlic and onion cooking to soften. Remove from heat to cool, stir in remaining ingredients and just enough of the reserved clam broth to moisten, season with salt and pepper. Preheat oven to 350 degrees. Divide stuffing into clam shells with the chopped clam meat and bake about 25 minutes. Remove to platter lined with seaweed if desired and arrange clams on top.
White Wine and Cilantro Halibut
4 (1-inch) thick fillets of halibut
2/3 cup fresh cilantro, chopped
olive oil
1 fresh lemon, juiced
3 garlic cloves, minced
2 medium onions, julienned
2 large ruby red tomatoes, chopped
1/2 cup dry white wine
salt and freshly ground black pepper
pinch of red pepper flakes
Preheat oven to 350 degrees. Into a ziplock bag add cilantro, garlic, lemon juice and 2 Tbl. olive oil. Add the fish and gently mix the marinade into the fish, place in refrigerator for about 30 minutes. Brush a baking dish with some olive oil. Add the onions on bottom and top with tomato and sprinkle with salt, pepper and red pepper flakes. Cover with foil and bake 30 minutes. Remove fillets from marinade and place onto onion mixture and drizzle over marinade. Add wine. Bake uncovered for 15 more minutes.
Dungeness Crab Chinese Style
2 fresh whole large Dungeness crabs
2 Tbl. vegetable oil
1 (3-inch) piece of fresh ginger, minced
5 garlic cloves, minced
4 fresh red bird's eye chiles, seeded and minced
1 Tbl. black bean sauce
3 Tbl. chili sauce
1 Tbl. sugar
1 egg
1 Tbl. cornstarch
4 Tbl. water
1 Tbl. Shaoshing rice wine or you can use sherry (the good stuff)
1/2 cup tomato sauce
3 scallions, sliced 1-inch on diagonal
1/2 cup fresh cilantro, rough chopped
Cut the crabs in half lengthwise and remove back shell and green matter. Remove claws and crack in several places. Cut each body section into three pieces leaving legs attached. Rinse all crab and pat dry. Into a wok or large deep sided skillet over medium heat add the oil and bring to just smoking point. Add chiles and stir fry for 1 minute, add black bean sauce and stir fry a few seconds. Add crab and stir fry until meat begins to turn opaque. Stir in rice wine, tomato sauce, chili sauce, sugar, salt, pepper and 1 cup water. Bring to a boil, reduce to simmer and simmer uncovered stirring frequently about 4 minutes. Into a bowl whisk egg, cornstarch and water water, stir into crab mixture and simmer for about 1 minute. Taste and adjust flavorings. Stir in cilantro and scallions and serve.
Delicious Decisions Tuna Sandwich
1 large can white albacore tuna
1/4 cup mayonnaise
2 Tbl. fresh lemon juice
1/2 cup roasted red peppers, drained and chopped
10 kalamata olives, pitted and chopped
1 large celery stalks, thinly sliced including leafy tops
3 Tbl. red onion, finely chopped
2 Tbl. olive oil
1 French baguette
Boston leaf lettuce
Into a bowl add mayonnaise and lemon juice, whisking to combine. Add tuna, peppers, olives, celery, and onion, season with salt and pepper. Slice the baguette lengthwise and brush with olive oil. Add lettuce and top with tuna mixture, slice into pieces.
Asian Shrimp Bowl
1 English cucumber, grated, leave peel on
1 cup matchstick carrots
1 Tbl. rice vinegar
3 Tbl. plain Greek yogurt
1 1/2 tsp. siracha sauce, or to your taste
3 Tbl. water, divided
12 large shrimp, peeled and cleaned, remove tails
1 avocado, peeled and thinly sliced
2 tsp. fresh ginger, grated
2 (7.1 oz.) bags Thai stir-fry noodles
4 tsp. soy sauce
3 scallions, thinly sliced on diagonal including green part
Grate the cucumber onto paper towels to absorb moisture. Combine carrots and rice vinegar into a bowl and let stand 10 minutes stirring occasionally. Combine yogurt, siracha and 1 Tbl. water whisking to combine. Preheat large saute pan and pat the shrimp dry with paper towels. Season with salt and pepper. Saute about 2 minutes per side and remove from pan. Add the cucumbers to carrot mixture. Prepare noodles. Into a bowl add the soy, scallions, ginger and noodles tossing to combine. Pour noodles into bowls and top with shrimp, cucumber mixture and avocado. Drizzle with yogurt sauce.
Ahi Poke - my sister-in-law Valerie loves this
2 lbs. Ahi tuna, cut into cubes, be sure you have qood fresh quality sushi grade tuna
1 cup soy sauce
2 Tbl. sesame oil
2 fresh limes, juiced
3 Tbl. white sesame seeds
3 Tbl. black sesame seeds
2 Tbl. fresh ginger, minced
1 bunch scallions, sliced thinly on diagonal including green part, divided
4 Tbl. garlic chili paste
2 Tbl. brown sugar
1 English cucumber, thinly sliced, leave peel on (garnish)
Rinse tuna in cold water and pat dry with paper towels. Cut the tuna into 1/2-inch cubes. Into a large bowl add soy sauce, sesame oil, lime juice, sesame seeds, ginger, half of scallions, garlic paste, and brown sugar, whisking to combine. Add tuna and gently toss. Cover and marinate in refrigerator about 1 hour, tossing occasionally. Remove from refrigerator and place into bowls or onto serving platter lines with green leaf lettuce. Sprinkle on remaining scallions.
Halibut with Beurre Blanc
3 Ruby red grapefruit
1/4 cup dry white wine
1 shallot, minced
2 Tbl. white wine vinegar
1 1/2 sticks unsalted butter, but into pieces
salt and freshly ground black pepper
4 (8 oz.) halibut fillets
3 Tbl. vegetable oil
Beurre Blanc; grate 1 tsp. grapefruit zest. Squeeze 1/2 cup juice. Cut peel including all white pith from grapefruit and with a sharp paring knife cut into segments. Cut grapefruit to measure 1/2 cup. Reserve 1 cup of remaining whole segments. Into a saucepan add grapefruit juice, shallot and vinegar and bring to a boil reducing to 1 Tbl. Reduce heat to simmer and whisk in butter 1 piece at a time, lifting pan occasionally from heat to cool sauce and adding new piece of butter before previous one has melted, you don't want sauce to separate. Stir in chopped grapefruit and season with salt and pepper. Keep sauce warm in a metal bowl set over a saucepan of hot water. Fish; rinse fish in cold water, pat dry with paper towels. Season with salt and pepper. Into a hot saute pan which you added a touch of vegetable oil and butter, add fillets and cook until golden brown. Stir in reserved grapefruit and place onto a serving platter, top with beurre blanc sauce.
Crab Enchiladas
1 lb. Dungeness crab meat
1 jalapeno pepper, seeded and minced
1 large white onion, chopped
2 shallots, minced
1 garlic clove, minced
1 tsp. cumin
1 dozen corn tortillas
3 cups Monterey Jack cheese, grated
Black olives, sliced
4 scallions, sliced including green part
1/4 cup fresh cilantro, chopped
Creamy Enchilada Sauce
4 Tbl. unsalted butter
3 Tbl. all purpose flour
1 cup milk
1 cup sour cram
salt and freshly ground black pepper
2 cups chicken stock
1 (4 oz.) can diced chiles
Fresh cilantro, rough chop (garnish)
Iceberg lettuce, sliced (garnish)
pico de gallo (garnish)
Preheat oven to 350 degrees. Sauce; into a large saucepan, add butter to melt, whisk in flour and cook whisking for 1 minute. Whisk in milk and chicken stock and stir to thicken, season with salt and pepper. Remove from heat and whisk in sour cream and chiles. Taste and adjust flavorings. Enchiladas; into a large saute pan, add a drizzle of oil add onions, shallots and jalapeno cooking and stirring to soften. Add garlic and cumin. Let cool slightly and stir in 1/2 of the cheese and the crab. Into another saute pan, heat some vegetable oil and dip in the corn tortillas to soften, place onto paper towels to absorb excess oil. Butter a large baking casserole dish. Onto each tortilla add some of the crab mixture and roll up tortilla, place into baking dish. Continue making enchiladas. Pour over sauce and top with remaining cheese, top with scallions and olives. Bake for about 25 minutes to hot and bubbly. Add some lettuce and pico to each plate, top with enchilada(s) and garnish with cilantro.
Coconut Shrimp with Orange Sauce
Sauce
1/2 cup orange marmalade (good tasting brand)
1/4 cup crushed pineapple with a touch of the juice
2 Tbl. whole grainy mustard
2 Tbl. flaked coconut
Shrimp
1 lb. large uncooked shrimp, cleaned and leave tails on
1 1/2 cups all purpose flour, divided
2 Tbl. sugar
salt and freshly ground black pepper
1 cup whole milk
1 cup Panko breadcrumbs
1/2 cup flaked coconut
In 1st bowl add 3/4 cup flour, sugar, salt and pepper, in 2nd bowl add 3/4 cup flour whisked with 1 cup milk and in 3rd bowl add Panko breadcrumbs with coconut. Sauce; combine all ingredients in saucepan and heat over low, do not boil. When all is blended remove from heat and place into a bowl to chill. Shrimp; into a large deep sided saute pan, add some vegetable oil (for frying shrimp) heat oil. Pick up a shrimp and dust in bowl 1, dunk in bowl 2 and dust into bowl 3, add shrimp to oil and cook to golden. Place cooked shrimp onto paper towels and continue cooking, tent shrimp so they stay warm. Place cooked shrimp onto serving platter and serve with sauce.
Swordfish Mexican Style - one of my favorites
Marinade
4 scallions, thinly sliced including green part
3/4 cup fresh cilantro, rough chopped
3 Tbl. extra virgin olive oil
1 1/2 Tbl. fresh lime zest
3 Tbl. fresh lime juice
1 1/2 Tbl. brown sugar
1 Tbl. jalapeno, minced (seeded)
6 (8 oz.) swordfish steaks
Sauce
2 large avocados, peeled and pitted
5 Tbl. mayonnaise
1 Tbl. fresh lime juice
Cholula hot sauce (or your favorite brand)
Into a food processor add scallions, cilantro, olive oil, lime zest, juice, brown sugar and jalapeno pulsing to smooth. Into a baking dish add the marinade along with the fish turning to coat. Cover and refrigerate about 2 hours. Heat the grill, brush fish with some oil and season with salt and pepper. Grill fish until cooked and you have nice grill marks on fish. Remove to serving platter and serve with sauce, hot flour tortillas, Mexican rice and crisp Mexican vinaigrette slaw. Sauce; into a blender add ingredients and puree, scraping down sides, add enough hot sauce to your desired taste, I happen to like a lot.
Bel Air Hotel Club Sandwich - has a little twist and so good! (this makes 1 sandwich)
1/4 cup mayonnaise
2 tsp. fresh chervil, minced
2 tsp. fresh chives, minced
2 tsp. fresh parsley, minced
2 tsp. fresh tarragon, minced
1/2 small shallot, minced
salt and freshly ground black pepper
1 Tbl. canola oil
1 egg
3 slices quality white bread, crusts removed, lightly toasted
2 sliced black forest ham
3 sliced roasted turkey
2 sliced Gruyere
3 sliced thick cut bacon, cooked to crisp
1 ruby red tomato, thinly sliced
Red leaf lettuce leaves
Sauce; into a bowl add mayonnaise, chervil, chives, parsley, tarragon, shallot, salt and pepper, mixing to combine. Heat a skillet over medium add a drizzle of oil and fry egg flipping once and season with salt and pepper. Lay slices of bread on work surface and slather each piece with some of the mayo mixture. Onto first slice of bread add turkey, ham and Gruyere, top with second slice of bread mayo side up and arrange egg, bacon and tomato season with salt and pepper, top with lettuce and remaining slice of bread mayo side down. Add frilly picks to sandwich and slice in half, serve with crispy french fries.
Blueberry and Peach Crisp
7 large juicy peaches, peeled and sliced
1 1/2 cups blueberries, rinsed and drained
1/3 cup sugar
1 1/2 tsp. fresh lemon juice
1 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/2 tsp. freshly grated ginger
2 Tbl. minute tapioca
pinch of salt
1 cup dark brown sugar, packed
1 cup all purpose flour
3/4 cup old fashioned oats
1/2 tsp. cinnamon
6 Tbl. unsalted butter, soft, cut into small pieces
Preheat oven to 375 degrees. Into a large bowl add peaches, blueberries, sugar, lemon juice, cinnamon, nutmeg, ginger, tapioca, and salt to combine. Spoon into a baking dish. Into a bowl add brown sugar, flour, oats and cinnamon, cut in butter with a fork to form pea size pieces. Spoon topping over filling and bake for about 1 hour to bubbly and golden. Serve with vanilla ice cream or freshly whipped cream.
Mom's (my mom Dorothy's) Summertime Strawberry Ice Box Dessert (now there is an old word - ice box) yes you young ones that is what they used to call a refrigerator!
Graham Crackers (whole)
2 lbs. fresh beautiful strawberries, thinly sliced
4 cups heavy whipping cream
1/2 cup powdered sugar
2 tsp. pure vanilla extract
pinch of salt
1 large banana, sliced into thin pieces
Into a bowl of electric mixer add whipping cream, powdered sugar, vanilla and pinch (I mean pinch) of salt and beat to almost stiff peaks. Into a 13x9 baking pan, spread a thin layer of whipping cream. Add graham crackers to fill the bottom and break in half so one layer is going up side of pan. Next, layer on bananas, then a thicker layer of whipped cream,more grahams, more whipped cream, layer on some strawberries, more whipped cream, strawberries, more graham crackers, and so on until your last layer in whipped cream. Top with remaining strawberries, cover and refrigerate until service. Cut into squares and if desired you can top with some strawberry coulis (strawberry sauce) or chocolate sauce.
Gluten Free Coconut Delights
8 oz. good quality white chocolate
1 cup coconut oil
1 1/2 cups sugar
1 tsp. coconut extract
1/2 tsp. pure vanilla extract
pinch of salt
6 egg whites, lightly beaten to soft peaks
1 1/2 cups coconut flour
Preheat oven to 350 degrees. Spray a 13x9 baking pan with nonstick cooking spray and line with parchment paper with ends overhanging pan. Place the white chocolate into a large bowl. Pour coconut oil into a glass measuring cup and microwave until hot to the touch, pour over white chocolate and let stand 1 minute. Using a whisk slowly stir the chocolate and oil to smooth. To the large bowl add the sugar, coconut and vanilla extracts, salt and egg whites stirring to well mixed. Add the coconut flour and stir to just combine. Scrap the batter into prepared baking pan and smooth top, bake to golden brown and set about 30 minutes. Transfer to a cooling rack and cool completely. Remove parchment paper and coconut delights from pan and cut into bars.
Beautiful Tropical Cake
2 cups sugar
1 cup vegetable oil
3 eggs
1 (8 oz.) can crushed pineapple (do not drain)
1 1/2 tsp. pure vanilla extract
3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
2 cups bananas, very ripe and mashed
Glaze
1 3/4 cups powdered sugar, sifted
2 - 3 Tbl. orange juice
Preheat oven to 350 degrees. Into a bowl of electric mixer beat 2 cups sugar and oil for 2 minutes. Add the eggs, one at a time, beating after each addition. Add crushed pineapple and vanilla beating to just blend. Combine flour, baking powder, baking soda, salt and cinnamon, stirring well. Add to the oil mixture alternating with mashed banana beginning and ending with flour. Mix on low to blend after each addition. Pour batter into greased and floured 12 cup Bundt pan. Bake about 1 hour or until wooden pick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes before turning out to cool completely. Glaze; combine into a bowl the powdered sugar and orange juice to get the desired consistency you want, drizzle over cooled cake.
Dipped Berries
20 large strawberries with stems
40 caramels
3 Tbl. whipping cream
pinch of salt
1 1/4 cup chopped macadamia nuts
Pat berries dry with paper towels. Sauce; into a microwave bowl add caramels with whipping cream and salt, microwave about 3 1/2 minutes, stirring at 1 minute intervals. Dip berries into sauce and roll half way up in chopped nuts, place onto parchment paper to set.
Outrageous Delicious Amazing Bread Pudding - yes it's really good
6 large eggs
3 cups heavy whipping cream
3 cups whole milk
2 cups dark brown sugar, packed
2 Tbl. pure vanilla extract
pinch of salt
pinch of grated nutmeg
1 (16 oz.) day old French baguette, cut into 1-inch cubes
2 cups pecans, rough chopped and lightly toasted
Sauce
3 Tbl. unsalted butter
1 cup whipping cream
1/2 cup dark brown sugar, packed
2 Tbl. pure vanilla extract
pinch of grated nutmeg
pinch of salt
Pudding; into a large bowl add the eggs, whipping cream, milk, brown sugar, extract, salt and nutmeg whisking to combine. Add bread crumbs, stirring to coat well. Let stand 1 hour stirring occasionally. Stir in pecans. Preheat oven to 350 degrees. Lightly grease a 13x9 baking pan and pour in bread mixture. Bake about 1 hour and gently top with foil after about 45 minutes to prevent excess browning. Remove and let stand about 5 minutes before serving. Sauce; into a saucepan melt butter and whisk in flour cooking and whisking about 4 minutes, whisk in cream, sugar and cook whisking about 3 minutes. Whisk in vanilla, nutmeg and salt and cook whisking about 2 more minutes. To serve; dish out bread pudding and pour over sauce. You can also add vanilla ice cream or freshly whipped cream. Did I mention this is soooo good? yes it is!
Spice Cake - I love rich tasting spicy desserts and this one is good and from my mothers recipe file
2 cups all purpose flour
2 tsp. baking soda
pinch of salt
1 stick unsalted butter
1 cup sugar
1 2/3 cup jarred chunky applesauce
2 tsp. cinnamon
1 tsp. ground ginger
1 tsp. pure vanilla extract
2 eggs
1 cup dark raisins
2 Tbl. powdered sugar
Preheat oven to 350 degrees. Butter and flour a 9-inch springform pan. Add flour, baking soda and salt to a bowl and mix to combine. Into a large saucepan, add butter to melt, remove from heat and stir in sugar, applesauce, cinnamon, ginger, nutmeg, vanilla and eggs, mixing well, stir in flour mixture and mix to combine, stir in raisins. Pour into prepared pan and bake about 35 minutes. Remove to cooling rack for about 10 minutes, run a thin bladed paring knife a round edges and release. Place on serving plate. Can be sliced and served with vanilla ice cream or a brandy sweetened whipped cream. I love this dessert served with a sweetened lemon sauce as you might put over gingerbread.
Easy Delicious Fruit Fools
2 1/2 cups mixed fruit such as raspberries, blackberries, blueberries and mango's
2 Tbl. sugar or depending on how sweet fruit is
1 1/4 cups heavy whipping cream
3 Tbl. powdered sugar, sifted
1/2 tsp. pure vanilla extract
Fruit; into a large bowl combine fruit and sugar. Let stand 10 minutes and then place 1 cup of the fruit mixture into food processor, cover and process to puree. Stir pureed fruit back into bowl of fruit, cover and chill 2 hours. Whipped cream; into a bowl of electric mixer add whipped cream, powdered sugar and vanilla beating to almost stiff peaks form. With a rubber spatula gently fold in fruit into whipped cream leaving swirl marks. To serve; divide mixture between 4 to 6 pretty dessert or wine glasses and serve with shortbread cookies.
Bon Appetit
"You know when I sit down or stand up. You know my thoughts even
when I'm far away. you see me when i travel and when I rest at home.
You know everything I do." - Psalm 139:2-3
"You will keep in perfect peace all who trust in you, all
whose thoughts are fixed on you! Trust in the Lord always, for the
Lord God is the eternal Rock." - Isaiah 26:3-4
"I have told you all this so that you may have peace in me.
Here on earth you will have many trails and sorrow.
But take heart, because I have overcome the world." - John 16:33
"Truthful words stand the test of time, but lies are soon exposed," - Proverbs 12:19
"He will send help from heaven to rescue me, disgracing those who hound me." - Psalm 57:3
