Celery and Green Bean Salad
Ingredients
2 tbsp lemon juice
1 tbsp Dijon mustard
3 tbsp olive oil
pinch of salt
2 tbsp minced onions
2 tbsp capers
1/4 chopped parsley
pinch of black pepper
3/4 lb. halved green beans
1 cup thinly sliced celery ribs
Directions
Whisk lemon juice, Dijon mustard, pinch of salt and olive oil in a bowl. Add minced onion, capers, chopped parsley and a pinch of pepper.
Boil 3/4 pound halved green beans until crisp-tender, 4 minutes; drain and add to the dressing along with a celery ribs.
Roasted Parsley Carrots
Ingredients
1 lb. carrots (peeled and sliced)
2 Tbsp. butter
2 cloves garlic (minced)
1 Tbsp. fresh parsley (finely chopped)
salt (to taste)
Instructions
Heat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, and garlic.
Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 20 to 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 5 to 10 more minutes. (For caramelized edges, roast uncovered for all, or part, of the cooking time.) Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
Rockfish with Plum Salsa
Ingredients
1 lb Rockfish
2 tbsp butter
2 cloves garlic minced
1 tbsp lemon juice
sea salt
2 tbsp finely chopped onions
4 mini sweet bell peppers (a variety of colors if possible), stemmed, seeded and chopped finely
12 briny olives (Kalamata or Nicoise preferred), pitted and chopped
3 Black Friar Plums, chopped finely
1/4 cup chopped parsley
2 tablespoons olive oil
2 tbsp lemon juice
Instructions
Heat your butter in a sauté pan just large enough to fit your fish over medium high heat. Add your minced garlic and cook for a minute, making sure it doesn't burn. Sprinkle your fish with sea salt and add it to the pan. Cook about 4 minutes per side (more for a larger fillet) or until done. At then end of cooking add a squeeze of lemon.
Add remaining ingredients to a large bowl and mix gently until everything is coated with the oil.
Place fish on a serving plates and top with plum salsa.
Cajun Shrimp Foil Packets
Ingredients
1 pound Kauai shrimp, thawed, rinsed and patted dry
6 ounces fully cooked andouille sausage, thinly sliced into 1/4-inch rounds
2 medium ears corn the cob, husked and cut into 1-inch pieces
4 mini peppers, seeds removed and quartered
4 tablespoons unsalted butter softened
1 tablespoon Cajun or Creole seasoning
For serving: chopped fresh parsley and lemon wedges
Instructions
Pre-heat oven or grill to 450F if baking. Cut 4 sheet of foil into long rectangles (about 12''x12''). Set aside.
Combine all the ingredients in a large bowl. Spoon mixture evenly onto the 4 foil sheets. Fold and seal foil. Transfer foil packs to a large baking sheet (skip if grilling).
Bake or grill 15 minutes. Remove from heat and carefully open foil packs, drizzle with lemon if desired, and serve immediately.
Video
Ingredients
4 bone in chicken thighs
1 lbs. Amorosa Potatoes
3 tablespoons olive oil
3 garlic cloves, minced
2 tablespoons fresh lemon juice about 1/2 a lemon, save remaining half for garnish
2 teaspoon dijon mustard
1/2 teaspoon salt
1/4 teaspoon ground black pepper
additional salt and pepper to season
Instructions
Preheat oven to 425 degrees.
Line large baking sheet with aluminum foil and add cubed potatoes and chicken to sheet pan.
Combine all marinade ingredients in a small bowl.
Add marinade to chicken and potatoes and toss. Arrange potatoes around chicken so chicken is laying directly on the sheet pan and not on top of the potatoes.
Sprinkle liberally with additional salt and pepper.
Bake for 40-45 minutes until chicken is cooked through to 165 degrees and potatoes are crispy. Turn potatoes once during cook time for even browning.
Fried Eggplant. Green Peppers and Tomatoes
Ingredients
1 eggplant sliced in ½" rounds
kosher salt
1 large green bell pepper, sliced in 1"- wide strips
4-5 roma tomatoes, sliced in ½"rounds
3 garlic cloves roughly chopped
2 tablespoon white vinegar
½ cup olive oil
½ cup basil leaves for garnish
Instructions
Spread eggplant slices on paper towels and sprinkle generously with kosher salt. Let sit for 30 minutes to sweat out any bitterness. Pat dry when ready.
Heat the oil on medium-high heat (be sure the oil is shimmering but not smoking). Start by frying green peppers, skin side down, until tender and skin turns brown. Remove from heat and place on paper towels to drain. Sprinkle with a little salt.
In the same frying pan, now fry the eggplant. Do this very carefully (use tongs to keep your distance and a splatter screen to cover the pan or skillet). Oil should still be hot or else eggplant will absorb way too much of it. When edges of one side turn golden brown, flip over. When eggplant turns golden brown on both sides, remove from heat and place on paper towels to drain.
If needed, add a little bit of oil to your frying pan. Now, fry the tomatoes for two minutes then add the garlic. Cook another 4 to 5 minutes, tossing gently. Turn the heat down and add 2 tablespoon of vinegar and sal. When the tomatoes are tender, releasing juices and turning bright orange in color, turn the heat off.
Assemble the fried eggplant dish. Grab a large serving platter, layer a bit of the eggplant at the bottom, then add green peppers, then the saucy tomatoes on top. Repeat as needed till you have all the veggies on your platter. Garnish with fresh basil.
Swiss Chard and Fennel Gratin
Ingredients
2 cup heavy cream
2 cloves garlic, peeled and halved
1 bay leaf
1 large bulb fennel
1/2 Tbsp butter, for greasing
1 bunch Swiss chard
2 tbsp breadcrumbs
1 tbsp grated parmesan
Salt and freshly ground black pepper
Instructions
Pour the cream into a small saucepan, add the garlic and bay leaf, and bring to the boil. Remove from the heat and leave to infuse for 30 minutes. Preheat the oven to 350°F
Trim the fennel and cut into 8 wedges. Steam over boiling water for 4–5 minutes or until tender. Use the butter to grease a gratin dish, then remove the fennel from the pan and tip into the buttered dish.
Separate the leaves and stalks from the Swiss chard. Slice the stalks into 3cm pieces, tip into the steamer and cook for 2–3 minutes. Meanwhile slice the leaves and add these to the pan, and cook for a further minute or so until wilted.
Remove from the pan and arrange around the fennel wedges. Season well and strain the infused cream over the veggies.
Scatter with breadcrumbs and the grated Italian-style hard cheese and bake on the middle shelf of the preheated oven for 30 minutes until golden and bubbling.
Melon Sorbet
Ingredients
1 honeydew melon
1 tablespoon lemon juice
2 teaspoons maple syrup or honey
2 tablespoons minced fresh basil leaves
Instructions
Slice the melon into 1″ chunks and spread out on a baking sheet.
Put it in the freezer for 4-6 hours until frozen.
Once frozen, put the chunks in the blender with the lemon juice, basil and sweetener.
You may need to add a couple tablespoons of water to help it to start blending.
If you don’t have a high-powered blender, you can make this in a food processor.
Blend until smooth.
Put it back into the freezer for another 30 minutes until it sets.
Scoop & serve!
Spicy Calamari Salad
Ingredients
1 lb. cleaned squid patted dry
1 garlic clove finely grated
4 Persian cucumbers halved lengthwise and sliced diagonally
1 serrano chili , seeded and thinly slices
1/2 cup salted roasted peanuts
1/4 cup cilantro sprigs
2 Tbsp fresh mint
1 tsp brown sugar
1/4 cup plus 1 TBSP or more vegetable oil
1/4 cup fresh lime juice
2 tsp salt
1 tbsp fish sauce
Instructions
Whisk lime juice, garlic, fish sauce, 1/4 cup oil and 1/2 tsp salt in a large bowl. Add cucumber, chili and peanuts. Toss to coat. Set aside.
Make sure squid is as dry as possible, then toss with remaining 1 1/2 tsp salt. Separate bodies from tentacles.
Heat 1 Tbsp oil in a large cast-iron skillet until smoking. Sear the tentacles turning halfway through, until lightly charred and opaque. Do in two batches if necessary. Transfer to a plate. Add a little more oil then sear the bodies turning once, until lightly charred and opaque, 2-3 minutes. Thinly slice bodies then transfer squid to bowl with cucumber and toss to coat.
Arrange salad on a platter and drizzle remaining dressing over. Top with cilantro and mint.
Petrale Sole Tacos
Ingredients
¼ cup chopped fresh cilantro
3 tablespoons mayonnaise
3 tablespoons sour cream
1 teaspoon grated lime rind
1 ½ teaspoons fresh lime juice
¼ teaspoon salt
1 garlic clove, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon smoked paprika
¼ teaspoon ground red pepper
⅛ teaspoon salt
⅛ teaspoon garlic powder
1 lb Petrale Sole
Cooking spray
8 (6-inch) corn tortillas
2 cups shredded cabbage
Instructions
Preheat oven to 425°.
To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray.
Bake at 425° for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl; break into pieces with a fork.
Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.