Fava Bean Puree

Fava Bean Puree

Adapted from Alice Waters, The Art of Simple Food


½ Cup – Olive Oil
4 Lbs – Fava Beans
4 Large Cloves – Garlic, Roughly Chopped
A couple of sprigs of herb of your choice (Rosemary, Thyme or Tarragon work very well)
½ Cup – Water
¼ Cup EVOO
1 Lemon – Zest and Juice
Salt and Pepper to Taste


To prepare the fava beans for cooking, remove them from their pods. Bring a large pot of water to a rolling boil, and fill a large bowl with ice water. Blanch the beans in the boiling water for 2 (two) minutes. Transfer the beans with a skimmer or slotted spoon to the ice water. When they are cool, drain the water and remove the beans from their skins.

To make the puree, heat the ½ cup of Olive Oil in a medium pot over medium heat. Add the beans, garlic, herbs, water and a couple of pinches of salt and pepper. Simmer, stirring occasionally, until the beans are very tender (about 20 minutes), adjusting the heat as necessary to prevent burning, and adding more water if it is necessary. Remove the pot from the heat, and remove the herb sprig. Mash the beans with the back of a spoon or a potato masher.

Stir in the ¼ cup of EVOO and a bit of water to achieve a thick, but spreadable consistency. Add the zest and juice of one lemon. Taste and add additional salt and pepper to taste.

Serve with toasted baguette slices or as a side dish.

Gloria’s Spinach-Cheese Squares

This is one of those dishes that are addictive and quite nutritious. Back in the 90's, when I lived in New England, my partner's sister made these and I could never get enough of them…I hope you enjoy them as much as I did and still do!

Gloria's Spinach-Cheese Squares


3 – Eggs
1 Tsp – Baking Powder
1 Cup – All-Purpose Flour
1 Tsp – Salt
1 Cup – Whole Milk
1 Tbsp – Onion, Chopped
2 – 10 oz boxes of Spinach, thawed
2 – 8 oz Cheddar Cheese, shredded
4 Tbsp – Butter


Beat the eggs well; add flour, milk, baking powder and salt. Mix well again.


Add onion, spinach (drained), cheese and mix well.


Melt: 4 Tbsp Butter, coat a 9 x 13 pan with the melted butter. Add the spinach mixture.


Bake at 350°F for 35 minutes.


Let stand for 15 minutes and slice into squares. Remove squares from the pan and place on a dish for serving.

Watermelon-Feta Salad

Watermelon-Feta Salad

This is basically a Greek salad – replacing watermelon instead of tomatoes.

White Wine Vinegar
EVOO
Arugula & Baby Spinach
Spanish Onion, sliced
Watermelon Cubes
Crumbled Feta
Capers
Olives (Green, Kalamata, Nicoise)
Dried Oregano
Fresh Chives

Whisk 1 part vinegar with 3 parts oil (slowly add oil so that emulsifies), add salt, pepper and a large pinch of dried oregano. Toss with the other ingredients. Adjust salt and pepper if needed. Sprinkle the top of the salad with more dried oregano and fresh chives.

I use various amounts of the ingredients – based upon how many salads I am making and/or if the salads are being served as an entrée or not.

A basic rule is that 1 Tbsp of vinegar and 3 Tbsp of Oil...is enough dressing for 1 entrée salad or two side salads.

Sage {Salvia officinalis}

Sage {Salvia officinalis}
Although cultivated sage is probably best known as an ingredient in poultry stuffing, this herb has been used medicinally for thousands of years. In the Middle Ages, it was thought to promote longevity.

Sage grows up to 3 feet tall and gives off a robust, distinctive fragrance. This shrub-like plant has thick branches and produces dense shoots with velvety gray-green leaves. It needs to be planted in well-drained soil and in a sunny location. (My Sage that is on my balcony only gets partial sun and it does wonderful…but I also am in Southern Florida).

Sage is native to the Mediterranean region. The name Salvare (Latin) means (roughly translated) "to rescue or to heal".

The leaves, flowers and tender stems can all be used. Fresh leaves can be made into tinctures (alcoholic extracts that are to be used medicinally) or dried in the shade.

The essential oils in sage include thujone, camphor and eucalyptol. The leaves also contain bitter compounds, tannins (such as rosmarinic acid), flavonoids and substances with an anti-perspirant and estrogen-like effect.

Sage is often used as a remedy for respiratory infections, nasal congestion, coughs, tonsillitis and sore throats. It also stimulates appetite, relieves indigestion and has a beneficial effect on the liver. It is sometimes given for fever, night sweats, nervous sweating and kidney and urinary-tract problems.

Who Knew?

• When you brush your teeth, add crushed sage leaves (use a mortar to crush the leaves) directly to your toothpaste. Sage is a powerful antiseptic; it helps remove plaque, acts as a disinfectant and strengthens bleeding gums.
   

Various Methods of Administration

• Sage Tea    Pour 1 cup of boiling water over ½ to 1 Tsp. of sage; steep for 10 min.
• Sage Vinegar    Fill a bottle loosely with sage leaves and add wine vinegar (not distilled).
• Sage Pillow    Fill a small pillow with dried sage leaves for a relaxing sleep.
• Sage Oil    Dilute the essential oil in water or massage oil:
• Spice        Spread the sage leaves out to dry, but avoid direct sunlight.
• Fresh Spice    Wash and chop (like Basil) for very flavorful experience. 

Some of the information contained in this blog was obtained from The Complete Guide to Natural Healing.

***See previous posting on Parsley for ordering information or cross-reference.

Shrimp Ceviche Salad and/or Appetizer

Shrimp Ceviche Salad and/or Appetizer

Monday I was in the mood to finally try and make Ceviche at home. Previously, I had written how my neighbor John had made me that fabulous Salmon dinner…since I still had his plates – I thought this is great: I can make enough to share. He also has this motto (we borrow stuff and give each other stuff we have cooked all of the time) that when he receives a plate or container, he has to return it with something in it…now sometimes this can be as simple as a Hershey's Kiss…I think it is a very sweet motto.

So I returned his beautiful bowl filled with Ceviche Salad. He loved it and I hope you do too!

Ceviche
1 lb – Small Shrimp, peeled and deveined
2 – Lemons, Juiced
2 – Limes, Juiced
2 – Oranges, Juiced


Salad
6 to 10 – Small varieties of Tomato cut into medium dice
(I like to use the Gourmet Medley by Sunset)
*You could also just use a Medium to Large Tomato*
½ Cup – Fresh Cilantro, chopped
1/3 Cup – EVOO
¼ Cup – Spanish onion, finely diced
½ Jalapeno Pepper – Finely diced, seeds included
1 Lime, Juiced and Zest
Kosher Salt and Fresh Ground Black Pepper
Arugula & Baby Spinach
Hass Avocado
Chives
Corn Tortilla Chips or Wheat Pitas sliced and baked

To make the Ceviche; toss the shrimp with the citrus mixture in a non-reactive bowl, cover and place in the refrigerator. Refrigerate between 30 and 90 minutes. 30 minutes will be slightly cooked, 60 minutes will be fully cooked, 90 minutes will be very fully cooked and on the verge of becoming chewy…but if the idea of cooking shrimp this way makes you a bit nervous…then by all means go for the entire 90 minutes. I think the more ideal time is 45 – 60 minutes. The bottom line is the shrimp need to have turned opaque – so you know that they are cooked.

Meanwhile, toss the tomato, cilantro, olive oil, onion, jalapeno and lime juice in a bowl to mix. Season with salt and pepper, to taste.

When the shrimp are ready, drain them and discard the marinade. Toss into the tomato mixture.

If making salads: take handfuls of arugula and baby spinach and place in the bowls…amount will vary depending on the size of the bowls. I like to bring the leaves up to the brim then dollop some of the shrimp mixture into the center. Place a few avocado slices for garnish and snip some chives over the top.

A nice touch is to add a couple of tortilla chips.

If making appetizers: fill martini glasses with arugula (I would not use the baby spinach)…dividing the Ceviche among the glasses and again, place a slice of avocado as a garnish and snip some chives over the top.

John Thorpe’s Baked Salmon Dinner

Sunday night, my neighbor John, made dinner and handed me a plate over the balcony. Our balconies almost touch – so we are always borrowing stuff and handing back and forth. I just had to post, as this meal was not only beautiful – it was extremely delicious!

I am posting the recipes – based upon the recipes that he gave me and normally I would make a few optional suggestions as well. But I have to tell you – this was so wonderful – just the way he made it!

 
Baked Salmon

2 Cloves – Garlic, minced
6 Tbsp – EVOO
1 Tsp – Dried Basil
1 Tsp – Kosher Salt
1 Tsp – Fresh Ground Black Pepper
1 Tbsp – Fresh Lemon Juice
1 Tbsp – Fresh Parsley, chopped
2 (6oz) – Salmon Fillets

In a medium glass bowl, prepare marinade by mixing garlic, olive oil, basil, salt, pepper, lemon juice and parsley. Place the salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator for at least 1 hour, turning occasionally.

Preheat oven to 375°.

Place fillets in aluminum foil, cover with the marinade and seal. Place the sealed salmon in the glass dish and bake for 35 to 45 minutes or until easily flaked with a fork.

Potato Cakes

2 – Yukon Potatoes, shredded*
1 – Shallot
Canola Oil
Salt and Pepper

Peel the potatoes and submerge in cold water until ready to prepare. Shred the potatoes using a grater or a ricer (think hash brown type of texture). Dice up a shallot and mix in with the potato mixture. Salt and Pepper to taste. Make oblong patties (the moisture in the potatoes should hold the mixture together).

Heat the canola oil in a non-stick skillet over medium-high heat, using enough oil to cover the bottom of the pan to a depth of at least an 8^th of an inch.

Carefully place patties in the oil and fry until gold and crispy on each side. Remove and place on paper towels to drain excess oil.

Broccoli Soufflé

1 Head – Garlic
1 Tbsp – Olive Oil
2 Cups – Broccoli Florets (cut into 1-inch pieces)
4 Tbsp – Unsalted Butter (½ stick)
3 Tbsp – All-Purpose Flour
1 ¼ Cup – Milk
¾ Tsp – Salt
Freshly Ground Black Pepper, to taste
3 oz – Roasted Red Pepper Goat Cheese
(Cut into small cubes about ¾ cup)
4 – Egg Yolks
6 – Egg Whites
Few Drops of Lemon Juice

Preheat the oven to 350°.

Remove the papery outer skin of the garlic. Place the garlic head on a square of aluminum foil. Drizzle it with the olive oil and wrap it up inside the foil. Bake for 1 hour.

Open the foil and set the garlic aside until it is cool enough to handle.

Separate the garlic into cloves and squeeze the garlic out of the skins and into a small bowl. Stir until smooth; it should render approximately 2 tablespoons of garlic puree. Cover and set aside (keep at room temperature).

Preheat the oven to 400°. Butter an 8-cup soufflé dish.

Bring a saucepan of water to a boil, add the broccoli florets and simmer for 5 minutes. Drain, rinse under cold water and drain again well, to get out the excess moisture. Coarsely shop the florets and set aside.

Melt the butter over low heat in a medium saucepan. Add the flour, and whisk until smooth. Then whisk in the milk, salt and pepper. Raise the heat to medium and cook, stirring, until the mixture is thick and boiling, about 2 minutes. Whisk in the garlic puree. Then add the cheese and stir just until it has melted and the sauce is smooth. Set the sauce aside to cool slightly.

Whisk the egg yolks, one at a time, into the cooled sauce. Then stir in the broccoli florets.

Beat the egg whites with the lemon juice until they become frothy; then continue beating until stiff but not dry. Stir in one quarter of the whites into the sauce. Then quickly and gently fold in the remaining whites until smooth. Transfer the mixture to the prepared soufflé dish.

Bake until the soufflé is golden, puffed and still moist inside; approximately 30 minutes.

Serve immediately.

 
Southern Peach Cobbler with Vanilla Ice Cream

8 – Fresh Peaches, peel and pitted and
Sliced into thin wedges
½ Cup – White Sugar, separated into ¼ Cups
½ Cup – Brown Sugar, separated into ¼ Cups
¼ Tsp – Ground Cinnamon
1/8 Tsp – Ground Nutmeg
1 Tsp – Fresh Lemon Juice
2 Tsp – Cornstarch
1 Cup – All-Purpose Flour
1 Tsp – Baking Powder
½ Tsp – Salt
6 Tbsp – Unsalted Butter, chilled and
Cut into small pieces
¼ Cup – Boiling Water

MIX TOGETHER
3 Tbsp – White Sugar
1 Tsp – Ground Cinnamon

Preheat oven to 425°.

In a large bowl, combine peaches, ¼ cup white sugar, ¼ cup brown sugar, ¼ tsp cinnamon, nutmeg, lemon juice and cornstarch. Toss to coat evenly and pour into a 2-quart baking dish. Bake in the preheated oven for 10 minutes.

Meanwhile, in a large bowl, combine flour, ¼ cup white sugar, ¼ cup brown sugar, baking powder and salt. Blend in the butter with your fingertips, or a pastry blender, until the mixture resembles coarse meal. Stir in water until just combined.

Remove peaches from the oven and drop spoonfuls of the topping over them. Sprinkle the entire cobbler with the sugar/cinnamon mixture. Bake until topping is golden and bubbly, about 30 minutes.

Serve with Haagen-Dazs Five Vanilla Ice Cream.  Or any vanilla ice cream of your choosing.

*Also not that John uses a Cinnamon Grinder, a new tool for me in the kitchen, so I am sharing the information with you.

Chives

Chives {Allium schoenoprasum}


A part of the same botanical family as onions, scallions and garlic, chives grow from small bulbs and have a long history of culinary and medicinal uses.

In the Middle Ages, chives were promoted as a cure for melancholy and believed to drive away evil spirits. Today, we know that chives and chive flowers are high in Vitamin C, folic acid and potassium. Therefore, they should be routinely added to recipes to help restore vital nutrients lost in cooking.

This herb's tangy, aromatic taste comes from its high concentration of sulfur compounds and other essential oils, which are also partly responsible for its healing properties. Chives ease stomach distress, protect against heart disease and stroke and may help the body fight bacteria that can cause disease.

In addition, the herb may increase the body's ability to digest fat.

Don't overlook chive flowers – the delicate purple flowers have a milder flavor than the leaves and add a decorative touch to salads, herb oils and other dishes.

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Chive-Flower Oil
1 ½ oz – Chive Blossoms
1 Qt – Vegetable Oil

Put the chive blossoms in the oil. After a week, the oil will turn lilac and take on the fragrance of the chive flowers. Use the oil on salads or in cooking. Keep it refrigerated when not in use.
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The medicinal properties of chives are as varied as their uses in the kitchen. Chives stimulate the appetite and promote good digestion. They can be used to ease stomach upset, clear a stuffy nose, reduce flatulence and prevent bad breath. Combined with a low-salt diet, they help lower high blood pressure. Plus they have a mild diuretic effect, as well as some antibacterial properties.

Chives are valued for their many essential minerals, including cardiac-friendly potassium, bone-strengthening calcium and blood-building iron. As noted earlier they are high in folic acid and vitamin C, they also high in vitamin A. In fact, just 3 ½ oz. of chives supplies enough vitamin C to meet your daily requirement of 60 mg.

Now some more recipes:

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Chive Salt
Add some chives to salt, until it looks to be the consistency you want. Then bake the mixture in the oven to dry the leaves and blend the flavors. When they are cooled you can store in an airtight jar.

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Cottage Cheese with Chives

8 oz – Cottage Cheese
1 Tbsp – Mustard
1 – Shallot
1 Bunch – Chives
½ Tsp – Paprika
Salt
White Pepper

Blend the cottage cheese and mustard.

Peel the shallot, chop finely and mix with the cottage cheese blend.

Wash and dry the chives and snip them finely. Stir about two-thirds of the chives into the cottage cheese mixture.
Season the mixture with the paprika and salt & pepper to taste.

Sprinkle with the remaining chives on top.
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Even more good news: Scientific research shows that chives stimulate the body's digestion of fat. Eaten regularly, chives may help lower blood cholesterol levels.

Since they are high in vitamin C, chives can help to prevent colds. They also speed recovery if a cold develops by helping the body to expel mucus; the sulfurous compounds in chives are natural expectorants.

Here are a few Kitchen Hints when working with Chives:

• Cut chives just before you are ready to use them. This will help to preserve their vitamins, aroma and flavor. Chives are delicate; to prevent the loss of essential oils, snip them with kitchen shears rather than chopping or grinding them.
• Don't heat chives. They will lose their valuable vitamin C, as well as their digestive properties.
• Grow chives at home. Most easily grown in a pot on a windowsill. Wait until the plant reaches about 6 inches in height before cutting. Harvest the chive leaves frequently to prevent blooming unless you specifically want to use the flowers. Once the plant blooms, the leaves become much less flavorful.
• Freeze the chives for future use. Frozen chives tend to retain more flavor than dried chives. Snip fresh chives into small pieces, then place them in an ice-cube tray and fill it with water. To thaw, put a chive cube in a strainer.
   

Well I hope that I have maybe educated you a little and inspired you to add chives to your diet. They are good for you!

Baja Chopped Salad with Creamy Cilantro Dressing

Baja Chopped Salad

8 oz – Baked Chicken, Chopped (A Rotisserie from the supermarket works just fine)
¼ Cup – Haas Avocado, Cubed
¼ Cup – Black Beans (Fiesta Black Beans or Garbanzo Beans work well too)
1 – Scallion, chopped on a diagonal
¾ Cup – Tomato, Chopped
½ Cup – Olives, Halved (you can use Black, Kalamata or Green or a combination)
¼ to ½ Cup – Cheddar Cheese, Grated
Cilantro, To Taste (I use quite a bit…as I really love this herb)
1 Bunch – Romaine Lettuce, Torn (If I have some Arugula on hand I also add some of that)
Tortilla Strips (for garnish)

Creamy Cilantro Dressing – To Taste

Mix all ingredients except the tortilla strips in a bowl with about ½ Cup of the dressing. Garnish with the tortilla strips. I often put more dressing on the table if folks want more – but so far they just munch it up! But if you were to serve it to someone that really likes their salad drenched in dressing, they may want more. It is important to toss the dressing in with the salad, prior to serving. Or at least – I think so!

Creamy Cilantro Dressing    

1 packet – Hidden Valley Ranch Dressing Mix
1 Cup – Mayonnaise
1/3 Cup - Buttermilk
1 – Lime, Zest & Juice
2 Cloves – Garlic, Roughly Chopped
½ Cup – Cilantro, Roughly Chopped
¼ Cup – Green Salsa, Medium to Hot (depending on your taste and tolerance)
3 or 4 Dashes – Hot Sauce (High Quality Sauce and more dashes if you like it really hot!)

Combine buttermilk, mayo, and ranch mix in a blender, just until mixed. Zest the lime and then squeeze the juice into the blender. **Note if the lime is not very juicy – then add the juice of a second one**. Add the garlic, cilantro, green salsa and hot sauce. Blend very well. Once well-blended taste and add more hot sauce if necessary. If the idea of the hot sauce scares you – then you should wait until after you have blended everything else before adding.


Pour into a bowl (or other container) and cool in the fridge for at least 30 minutes to 1 hour before using.
***This also makes a wonderful Vegetable and/or Chip Dip for parties! ***

Honey

Honey

The name of this familiar and time-tested household remedy comes from ancient Hebrew and means "enchant." Long used as a culinary sweetener, honey is valued for its many healing properties as well.

Treatment with honey is referred to as apitherapy and includes replenishing energy, enhancing physical stamina and strengthening those weakened by illness or stress. Honey can also help calm the mind and promote rejuvenating sleep. In addition, honey relieves indigestion and is used to treat cardiovascular disease and respiratory complaints. Finally, a thin coat of honey can be applied to the skin to disinfect and heal minor skin wounds and chapped lips.

Interesting Tidbits: Bees filter out environmental toxins. Honey contains only slight traces of residues from industrial emissions, car exhaust and agricultural chemicals because bees act as a biological filter. They die if they come into contact with toxins and thus do not bring pollutants into the hive.

The principle constituents of honey are the simple sugars fructose and glucose. Other ingredients include water, pollen, organic acids, enzymes and various proteins.

Honey can be a healthy treat, but take care when using it as a sweetener: Just 1 Tbsp of honey has 64 calories, compared to 46 calories in 1 Tbsp of granulated sugar.

Shopping Tip: Many kinds of honey are available. The consistency, fragrance and taste depend on the types of flowers from which bees collect nectar. Look for honey that has been produced by beekeepers that do not feed their bees' refined sugars or use harmful pesticides.

Warning: Don't give unpasteurized honey to infants. It contains a type of bacteria that, though harmless to older children and adults, can be very dangerous to those younger than a year.

Relaxing Honey Bath: Put 2 oz. of honey in a glass with 5 drops of lavender oil. If the honey is too thick, heat it by placing the glass in warm water. Add 1 to 2 Tbsp of the honey-lavender mixture to your bathwater to help you relax and combat insomnia.

Application as a Dressing for Wounds: Applied externally, honey is useful for healing minor cuts and abrasions by drawing excess water from the tissues and reducing swelling. In addition, honey contains a germ-killing substance called inhibine, which helps prevent infections. Spread the honey directly on the wound and cover with a sterile bandage.
 

SOZO SUSHI BAR

Well tonight I was craving Sashimi and I knew just where I wanted to go…and it didn't hurt that I could walk there from my house!

But, I do want to tell you about what I ordered and how wonderful it was and talk a little bit about some of the other items that I have enjoyed there over the past couple of years. This is one of the places (if you are ever in Fort Lauderdale) that is worth visiting. It is a neighborhood place that consistently delivers a high quality product and it has that great easy-going relaxed atmosphere. So go and tell Mo that I sent ya!

Sozo Sushi Bar, 2632 Wilton Drive, Wilton Manors, FL 33305 * www.sozosushibar.com

Tonight I had a double order of Ceviche, it is prepared daily and is always the chef's choice. He never lets me down…the chef is Sam. I asked him to incorporate Avocado into mine as I saw it sitting there on the bar and it made me want it…of course that was no problem. I was practically drooling and the other customers were like – "is it good"? "I wish I had ordered that." I know that I should have offered to share – but I just could not, I had been waiting all day for that delicacy. Their regular price for Ceviche is $6.00 and a double order is $12.00…worth every penny!

Next I had the Chef's Choice – 9 Pieces of Sashimi. It never fails to amaze me how he adds a new fish here or there and I am always amazed. He knows by now that I am not a fan of eel, so maybe that is why it is never on there? But he did get me to try Sushi that had eel on it once – and it was okay. I think he was disappointed that he didn't convert me…lol. This dish is $19.00. Again, compared to a lot of places and pricing – very worth it! I had a Lite Samporo Beer (Japanese Beer) with the meal.

Other items that I have had on the menu and recommend are the Miso Soup, Spicy Seafood Soup (rice noodles with assorted vegetables in a light tomato broth), seaweed salad, crab shumai (steamed dumplings), the following Sushi Rolls: The Sozo, Princess, New Yorker, Gaysha, Rainbow and Sozolicious. There is always a Chef's Choice on Sushi and Sashimi and you can't go wrong there either.

So go and sit outside on The Drive or nestle up to the bar (both facing the chef or outside) or sit at one of the few quaint tables. I promise you will have a wonderful meal.

Well, this is my first attempt at reviewing a restaurant and I am sure that there is room for improvement on my part. But I thought I should write about places where I eat out at – if I wanted to recommend them…so I am doing just that!

My friend Gregory and I are supposed to go out to dinner tomorrow night…maybe I will have more to write about? We will see if it "cuts the mustard" or the "wasabi" in this case.

Let me know if you do visit this place and I would love to hear what you think.

~Enjoy and Sayonara~

New England Guacamole

A friend of mine in New England gave me this basic recipe when I was a young man and I was only familiar with Southern Cooking. It is one of my "go-to" recipes that I use often. You will see other recipes for various Guacamoles (over time) on this blog. But I wanted to share this one as it is simple and delicious and very easy to make (well, with the exception of peeling the tomatoes).

 Let me give you a heads up on the peeling process. Blanch the tomatoes in a pot of boiling water and submerge the tomatoes in for just a minute or so – as soon as you see the skin look a bit wilted. Take them out and plunge them into ice water – this will stop them from cooking. The skin will come right off and leave you with a nice skinless tomato. Be careful not to keep them in the boiling water too long!

 This would be a great recipe that I could make for my Mom…but I am not sure if I could get her to eat it. She is southern and quite picky…but since she can't eat tomatoes with the skin on them, it would be easily incorporated. Maybe next time I am home, I will see if I can get her to eat it…Wish me Luck!

 New England Guacamole

1 – Medium Tomato, Peeled
1 – Ripe Haas Avocados
¼ Cup – Onion, Finely Chopped
2 Tbsp – Canned Chili Peppers, Chopped
1 ½ Tsp – White Vinegar
1 Tsp – Salt
¼ Tsp – Pepper

Crush the tomato with a potato masher. Slice avocados & crush into the mixture. Add the remaining ingredients and mix well.

Refrigerate for at least ½ hour prior to serving. When storing in the refrigerator, place plastic wrap (i.e. Saran) over container and make sure that the plastic is completely covering and touching the mixture. This will help it to keep the bright green color.

If you want to make more than this rends, just double or triple and it works quite nicely!

Lorraine’s Meatloaf

I make a mean meat loaf and my usual one is a bit more extensive than this one and I also like to try different variations of spices, etc. However, when I want to make a quick and tasty meatloaf that can always be relied upon – this is the recipe I turn to. Back in the 90's, when I lived in New England, my partner's mother made this and it was always hearty and delicious. Served with mashed potatoes and green beans….Yum!

Lorraine's Meatloaf
2/3 Cup – Bread Crumbs
1 ½ Lbs – Ground Sirloin
¼ Cup – Onions
1 Cup – Milk
1 Tsp – Salt
2 Cloves – Garlic, minced
2 – Eggs, beaten
6 Tbsp – Brown Sugar
2 Tsp – Mustard (regular yellow)
½ Cup – Tomato Ketchup (Catsup - however you decide to spell it)

Blend all of the above ingredients in a large bowl.

Bake at 350° F in a preheated oven for 45 minutes.

I like my meatloaf a bit on the browned side (Granny says she wants it a bit burnt! Who am I to argue with Granny!) and sometimes I bake for an entire hour or more…up to you!

Anna’s Kiwi-Mango Salsa

My, late dear friend, Anna has always made a salsa that I love. She usually served it during the holidays. But it is good anytime! It can be served with pita chips, vegetables, as a replacement for anytime you might want to serve a "regular salsa" or as a nice side dish. 

Over the next couple of weeks, I am going to be on the road – so I have set up some of my "go to" recipes to share with you. You won't see any pictures, as I am not actually preparing…they are wonderful recipes and I hope that you enjoy them as much as I do.

Anna's Kiwi-Mango Salsa

2 – Mangoes, peeled & diced
2 to 4 – Kiwis, peeled & diced
1 – Red Onion, diced
1 – Green Pepper, diced
8 to 10 – Bright Red Cocktail Tomatoes (the tiny ones), quartered
½ Bunch – Cilantro, chopped
6 to 8 – Pickled Jalapeno slices, minced fine (optional, makes it spicy)
Chili Powder, Cumin, Garlic Powder, to taste (I don't measure)
Juice of 3 to 4 Limes
Dash of Vinegar

Combine & Refrigerate (up to 2 weeks)

This is also good with grilled or broiled chicken/fish.

And I think you could add just about any tropical fruit. The last time I put some tangerines in it too!

Enjoy It!

Obedient Ingredient – Guava Paste

I received quite the challenge last week. A friend of mine brought over Guava Paste and wanted me to come up with a meal using it. Now I don't know if you have ever heard of the term "Obedient Ingredient" but basically it means taking an "exotic" flavor or ingredient and incorporating it into something that you would usually cook.

I really like Pork Tenderloins – so I decided to make a sauce for the tenderloin with the paste and since there was extra – I decided to incorporate it into one of my favorite side dishes, baked potatoes and carrots.
I also cooked some green beans (I did not use the paste), which you will see in the picture. Well since taking the picture and making this dinner – I have improved upon both of the side dishes and will provide you with the new recipes which will look slightly different than the posted picture. These recipes will be in a different posting.

Guava-Glazed Pork Tenderloin with Cilantro-Jalapeno Salsa
(Original recipe by Ruth Van Waerebeek-Gonzalez – my adaptation is noted below)

(Serves 4)
Cilantro-Jalapeno Salsa
½ Cup Cilantro, chopped
1/3 Cup Vegetable Oil
¼ Cup White Wine Vinegar
¼ Cup Minced Onion
2 Tbsp – Chives, chopped
½ - Jalapeno Pepper
½ - Italian Pepper
2 – Garlic Cloves, minced
¼ Tsp – Cumin
Salt to taste.

In a bowl, mix all of the ingredients (except the oil), once incorporated whisk in the oil slowly. Set aside or cover and refrigerate.

(There is a picture of this Salsa as served with the Pepperoni Flatbread Rollups - in that posting).
Guava-Glazed Pork Tenderloin

(Serves 4)
1 – (1 to 2 lb) Pork Tenderloin
1 Tbsp – Vegetable Oil
1 Tbsp – Onion, minced
1 – Garlic Clove, minced
7 oz. – Guava Paste, chopped (3/4 cup)
½ Cup Water
1 Tbsp – Soy Sauce
1 Tbsp – Ketchup
1 Tbsp – Cayenne Pepper
Salt and Pepper to taste
Cilantro sprigs, for garnish (optional)

Take the tenderloin from the fridge and place in a shallow baking dish and let come to room temperature (at least one hour but no more than 3 hours)

Preheat oven to 350°.

Heat the oil in a small saucepan. Add the onion and garlic and cook over moderate heat, stirring until softened, about 2 minutes. Reduce the heat to low. Add the guava paste and water, stirring, until the paste has dissolved. Stir in the soy sauce, ketchup and cayenne. Remove from heat and season with salt. Set aside.

Heat Olive Oil in a large skillet over medium-high heat. Sear the tenderloin on all sides (you can also add some flavor buy putting salt and pepper during this process). Remove the tenderloin and place back in the shallow baking dish.

Glaze the tenderloin with the sauce all over top and bottom (make sure that the fat side of the tenderloin is on top). Then pour any remaining sauce over the top (or another option is to baste the tenderloin about 30 minutes into the baking process with the remaining glaze). I would suggest if you choose to just pour it over the top and leave it – that you definitely line your pan with aluminum foil.

Bake in oven (uncovered) for 50 to 80 minutes, or until the internal temperature reaches 150°. Remove and place on a cutting board and cover with aluminum foil and let stand for 10 minutes.

Thinly slice the pork and garnish with cilantro sprigs (optional) and serve with the salsa and any side dishes of your choosing.

*Note the salsa is also good with other dishes and the above noted Flatbread posting will have a recipe that you can also use this wonderful salsa; I used it with the leftovers.

Pepperoni Flatbread Pizza Rollovers

Pepperoni Flatbread Pizza Rollovers

(Serves 2)

1 Tbsp - EVOO
1 – Piece of Flatbread (I use FlatOut Light Italian Herb Flatbread)
2 Tbsp – Marinara Sauce (homemade or your favorite store brand)
Pepperoni (thin slices)
1 Clove of Garlic
Onion – sliced thin in 1-inch pieces
Kalamata Olives – cut in half
Oregano
Mozzarella Cheese (shredded)
Parmesan Cheese (shredded)

Preheat the oven to 350°. Warning – Do not use a Toaster Oven as this could be a fire hazard!!!

Place the flatbread on a pizza stone or cookie sheet. Brush with Olive Oil…you don't want to soak it just slightly coat it.

Spoon the marinara sauce onto the flatbread and spread out to cover. Sprinkle some mozzarella cheese over the sauce – not to completely cover but to form a base. Lay pepperoni slices all over the flatbread (as much or as little as you like). Then place sprinkle minced garlic over evenly, add the sliced onions and olives (again as much or little as you like). Take a large pinch of oregano and squeeze it in your fingertips and sprinkle over the surface of the flatbread.

Sprinkle some more mozzarella cheese to cover. Remove any excess that may have fallen onto the stone or sheet.

Bake in the oven for 10 minutes or until the cheese is bubbling and starting to get golden brown. Remove from the oven and slide onto a cutting board. Let stand for 5 minutes.

Lay the flatbread lengthwise (so that the longest portion is perpendicular to you) and take a pizza cutter and cut into 2 to 3 inch width slices. Fold these over and arrange on a plate.

A really good salsa to serve with it is the Cilantro-Jalapeno Salsa in a previous recipe. (As seen in the picture). I said it serves 2 – but this was a meal for me…Oh well, I guess that is why my clothes are getting tighter. Hmmmm…

Also, you could use any toppings that you like – this is the one that I made and with the salsa it was a perfect blend of flavor!

Thin-Sliced Beans with Citrus-Zest and Chives

Thin-Sliced Beans with Citrus Zest and Chives
(My adaptation from recipe in the 2008 Food and Wine Annual Cookbook by Heidi Swanson)

(Serves 4)
2 Tbsp - EVOO
¾ Lb – Green String Beans & Yellow Wax Beans, sliced diagonally ¼ inch thick
½ Cup – Water
2 – Cloves of Garlic
Salt and Freshly Ground Pepper
Zest of 1 Lemon
Zest of 1 Lime
2 Tbsp – Chives, snipped
½ Lemon – Juice (freshly squeezed)

Heat the oil in a medium skillet. Add the beans and cook over moderately high heat, stirring for 2 minutes. Add the water; season with salt and pepper. Cover and cook the beans until crisp-tender, (2 to 3 minutes). Add the zest and chives and cook, stirring, until the beans are tender, 4 minutes longer. Remove from the heat and stir in the lemon juice and serve.

Baked Potatoes & Carrots with Guava

Baked Potatoes & Carrots with Guava

(Serves 4)

1 Cup – Guava Paste
2 Tbsp - Butter
3 - Large Potatoes, thinly sliced (round pieces)
2 – Carrots, round slices ¼ to ½ inch thick
1 Tbsp – Chives, chopped
Salt and Pepper to taste

Preheat oven to 350°.

Heat the guava paste and butter in a small saucepan until the paste has melted. Put the potatoes and carrots in a small baking or casserole dish. Pour the guava-butter mixture into the pan and toss the vegetables until everything is nicely coated.

Bake 20 to 30 minutes or until the vegetables are tender and the potatoes have a nice crisp on them. (Depending on the size of the slices you make you may need to adjust the cooking time – check after 20 minutes and cook until desired consistency is reached.)

Mexican Pork Tenderloin with Salsa Verde & Avocado Salad

I have wanted to make a Salsa Verde for quite some time and I had a 1.7 lb Pork Tenderloin in the fridge – so I decided to make a light "south of the border" style meal. This is what I came up with! 

Salsa Verde

10 to 12 Tomatillos – husk removed
2 Cloves – Garlic
½ – Medium Onion, chopped
1 – Cup Cilantro, lightly packed
1 - Small Italian Pepper (or just use half of a large one)
½ - Jalapeño, seeded
1 Tbsp – Olive Oil
1 Packet – Con Culantro Y Achiote Seasoning (Sazon Goya)
½ Tsp – Cumin
Salt and Pepper to Taste

Boil the tomatillos in a large sauce pan or pot for 7 to 10 minutes. You want them soft but not overcooked. Drain and submerge in cold water to stop the cooking process and to allow cooling faster. Once they are cool enough to handle, cut into quarters. Place in a food processor along with the garlic, onion, cilantro, jalapeno, olive oil, Sazon seasoning, cumin and pulse for about 10 seconds. Scrape the sides down and taste, add salt and pepper as necessary and repulse until you reach an even consistency. Remove from food processor into a glass or non-reactive metal bowl – cover with saran wrap and refrigerate for at least one hour, so that the flavors can blend. Remove from the fridge at least 30 minutes prior to serving.  This recipe makes more than you will need for this menu.  Use the rest with tortilla chips or with any other dish you desire.


Mexican Pork Tenderloin
(Serves 4)

1 – Pork Tenderloin (1 to 2 lbs)
1 Packet – Sazon Goya con Culantro Y Achiote Seasoning
1 Packet – McCormick's Sazon with Coriander and Annatto
1 to 2 Tbsp – Taco Seasoning
1 Tsp – Cumin, Heaping
3 to 4 Tbsp – Weber Roasted Garlic & Herb Seasoning
1 Tsp – Salt
1 Tsp – Pepper
1 Tsp – Dried Thyme
1 Tsp – Dried Rosemary
2 Tbsp – Olive Oil

Remove the tenderloin from the refrigerator and rinse it off and pat it dry. Place in a shallow baking dish lined in aluminum foil.

Using a mortar and pestle, blend all of the dry ingredients. I like to add one at a time to get a very nice blended flavor.  Also, please note that I do indeed use the McCormick's and the Goya Sazon products as they have differences in flavor (both are great and you could just use one or the other).

Coat all sides of the tenderloin with the dry rub and place fat side up, drizzle with 1 Tbsp of the olive oil down the piece of fat in a zigzag manner. Let rest and come to room temperature (at least one hour & up to 3 hours).

Preheat oven to 450°.

Drizzle the remaining olive oil down the center of the loin. Bake for 10 minutes and then reduce the oven temperature to 250°. Bake for 50 to 80 minutes – until internal temperature reads 150°. Remove from the oven and take the tenderloin and place on a cutting board and tent with aluminum foil and allow to rest for 10 minutes.

Slice and serve.

Avocado Salad
(Serves 2 to 4)

1 – Ripe Haas Avocados, peeled and pitted
1 – Tomato, halved and sliced thin
½ - Medium Onion, halved and sliced thin
2 – Limes
1 – Lemon
1 Tbsp – Olive Oil
Salt and Pepper to taste

Slice the avocados into strips, combine with the tomato and the onion, salt and pepper to taste. Place into a glass bowl or non-reactive metal bowl and squeeze the juice of the lemon and the limes and lightly toss. Drizzle in the olive oil and again slightly toss.

This makes a great meal.  Very filling, yet light.  To serve, place your slices of pork on plate and place the salsa vertically down the middle of the pork and put the salad on the side.  This is a spicy dish - so if you don't like spicy foods - this probably would not work very well for you.

Saturday Night Salad with American-French Dressing

Saturday Night Salad with American-French Dressing

You can make the salad however you like with whatever ingredients you have on hand. I am going to give you the recipe for the dressing and the ingredients that I put in this particular salad as I think they complement each other very well.

Amercian-French Dressing

1 Tbsp – Onion, finely diced or pureed
1 – Small Clove of Garlic, also finely diced or pureed
½ Cup – Vegetable or Canola Oil
3 ½ Tbsp – White Wine Vinegar (or Regular White Vinegar)
1/3 Cup – Catsup
1 Tbsp – Sugar
1 Tbsp – Worcestershire Sauce
1/8 Tsp – Paprika
Dash of Hot Sauce
Dash of White Pepper

Combine all ingredients in a medium glass or non-reactive metal bowl, except the oil. Once the ingredients are well combined, slowly add the oil and whisk continuously to emulsify.

Refrigerate for at least 2 hours.

As for the salad – I just eyeball the amount of the ingredients I want to use. I base it solely on the portion size of the bowls. I usually like to toss the dressing with my leaves – but in this case – I like to have the salad put together, pour the dressing over (again as much or as little as you like) and then crumble the bacon on top.

Baby Spinach Leaves, washed and stemmed (discard any wilted leaves)
Onion, thinly sliced into 2-inch slivers
Radish, halved and thinly sliced
Kalamata Olives, quartered or halved
Roasted Red Pepper, thinly sliced into 2 inch strips
Egg, hard-boiled and quartered (I use 1 egg per salad)
Bacon, chopped into small pieces and fried, drained on a paper towel
(I use 1 to 2 pieces per salad)
Feta Cheese, diced into 1 inch cubes
Gruyere or Swiss Cheese, diced into 1 inch cubes

Assemble, Dress, Crumble and Enjoy!

I make a large salad as you see in the picture and drink with a nice glass of white wine. Fabulous Dinner! I think that a Riesling pairs up nicely with this salad. But as in anything – if you have a favorite white wine use that one instead.

Spanish Potato Salad

This makes a great side dish for seafood. It has a very nice smoky cumin flavor and once you let the flavors marry, you will love it even more. Enjoy!


Spanish Potato Salad

Serves 2

3 – Small Potatoes, peeled and diced into medium-sized chunks
1 – Small Onion, sliced thin and roughly chopped
3 – Large Queen Spanish Olives with Pimento, roughly chopped
2 Tbsp – Mayonnaise
1 Tsp – German Style Mustard (Medium)
1/8 Tsp – Cumin
2 – Chive stems, snipped into small pieces
8 – Rosemary Leaves, snipped into small pieces
1 Tbsp – Fresh Chopped Parsley
¼ Tsp – Celery Salt
1/8 Tsp – Ground Black Pepper
1 Tsp – Butter
¼ Tsp – Paprika (or Salad Supreme Seasoning)
4 Pieces – Bacon, chopped into small pieces
2 – Eggs, hard-boiled and peeled
Dash of Worcestershire Sauce
Dash of Hot Sauce

Sauté bacon in skillet until done (not over crispy) and drain on paper towels.

In a small bowl, mix the onions and olives with the cumin and let it sit while you are preparing the bacon, potatoes and the eggs.

Boil potatoes in water and butter in a small saucepan. Don't overcook as you want them to retain some texture. Drain and set aside to cool a bit.

Boil the eggs. I bring mine to a rapid boil and boil for one minute then I remove them from the heat and cover tightly for 15 minutes. Once done – run under cold water and peel.

Whisk mayo, mustard, Worcestershire and hot sauce in a medium non-reactive metal or a glass bowl. Once the potatoes have been drained and cooled somewhat (you still want them warm just not piping hot) – Fold them into the mixture.

Then add the olive/onion mixture. Once combined finally add the herbs and dried spices.

Finally, fold in the chopped eggs.

Refrigerate at least 1 hour and can be even kept overnight. Chop bacon sprinkle on top just before serving. If you have leftovers, it is okay for the bacon to be in it – just use by the next day so that it does not become soggy.

Lasagna di Livorno

Lasagna di Livorno

1 and ½ cups – Unsalted Butter
4 – Garlic Cloves, minced
1 – Small Sweet Onion, minced
2 – 9 Oz. Bags of Spinach Leaves
1 Lb – Ricotta Cheese
1 – Large Package of White Mushrooms (chopped into 1 inch pieces)
1 Cup – Merlot Wine (Any Red Wine will do)
½ Cup – Fresh Flat Leaf Parsley
1 Quart plus ½ Cup – 2% Milk
½ Cup All-Purpose Flour
½ Tsp – Ground Nutmeg
1 Cup – Pecorino-Romano Cheese (grated)
12 to 16 Sheets – Lasagna Noodles
3 – Large Eggs
8 Oz. – Fontina Cheese
14 Oz. – Mozzarella Cheese
1 Cup – Sun-Dried Tomatoes (no salt added) (chopped)
2 Tbsp – EVOO
8 Oz – Baby Bella Mushrooms (sliced)

Roughly chop the tomatoes and place in a small bowl…douse liberally with the olive oil and set aside.

In a large skillet, melt 1 Tbsp of butter and 1 Tsp of EVOO and sauté half of the onions for 3 to 4 minutes over medium heat until softened, add 2 cloves of the minced garlic and cook an additional 2 to 3 minutes. Add one bag of the spinach and stir thoroughly and put lid on the pan. After 2 to 3 minutes, lift lid and stir to combine ingredients further and then place lid on again for an additional minute, remove lid and stir until spinach is completely wilted. Drain contents into a colander and leave it to drain. Repeat for the other onion, garlic and spinach…add to the colander. Once the spinach mixture is well drained, add it to the ricotta cheese mixture and eggs in a bowl. Also grate ¼ Cup of the Pecorino-Romano Cheese and mix well. Set aside.

Melt 2 Tbsp butter in the same skillet over medium heat, add mushrooms with salt and pepper (to taste). Cook until the mushrooms are softened and slightly browned (about 8 minutes). Then add the sun-dried tomatoes and oil into the pan and let cook for an additional 3 to 5 minutes). Pour the ½ cup of the wine into the hot pan and use a wooden spoon to loosen any browned bits. Cook additionally until the liquid has almost evaporated. Transfer to a medium bowl.

In a medium saucepan (over medium heat), heat 1 quart milk and melt 1 stick of butter…when the butter bubbles, sprinkle in the flour (slowly and incrementally), whisking continuously, until it is bubbly and starts to become thick. Remove from heat and stir in 2 Tsp of salt, ¼ Tsp White Pepper, the Nutmeg, and the remainder of the Pecorino-Romano Cheese.

Preheat oven to 350°. Assemble the lasagna: Spread enough sauce to just cover the bottom of the 9x13 roasting pan. Place a layer of the lasagna sheets (uncooked) to fit. Make sure that the noodles do not touch the sides (so that they will be able to be completely submersed in sauce to cook in oven) and overlap so that there are no gaps between sheets; spread Spinach and Ricotta mixture as a layer, then spread the mushroom and tomato mixture to cover; spread a layer of the Fontina cheeese (liberally); then repeat the steps above; place final layer of noodles on top and top with remaining cream sauce and then sprinkle Mozzarella over the top. Bake covered with tin foil for 45 minutes.

Remove the foil and continue to bake the lasagna until golden brown (approximately 30 to 45 minutes). Let stand 15 minutes before serving.

Just before serving, melt 2 Tbsp butter and a douse of olive oil in the skillet over medium heat. Add the Baby Bella Mushrooms (season with salt and pepper) and cook approximately 10 minutes. Add the remaining wine. (If you want a thicker sauce – use a thickener – such as Cornstarch).

Remove from heat and add parsley. Pour this mixture over the pieces of lasagna (as served).

Pesto-Olive Garlic Bread

Pesto Olive Garlic Bread

1 Cup – Fresh Basil Leaves
½ Cup – Fresh Parsley Leaves
¼ Cup – EVOO
1.5 Oz. – Pine Nuts
3 – Garlic Cloves
½ Tsp – Red Pepper Flakes
1 Lemon – (zest and juiced)
12 – Large Green Olives Stuffed with Pimento (diced)
1.75 Oz. – Capers (drained and slightly smashed)
Provolone Cheese
1 – Large Loaf of Italian Bread
Salt and Pepper to taste

Place Pine Nuts in a sauté pan and place over medium heat and roast until slightly brown. Remove from heat and let cool.

Puree basil, parsley, olive oil, pine nuts, garlic, pepper flakes and lemon (with salt and pepper to taste) in food processor until smooth.

Meanwhile, smash the capers to extract their juice and flavor and mix with the diced olives.

Slice the bread in half (down the middle) from stem to stem. Slather the pesto onto both sides of the bread. Second layer should be the olive/caper mixture, also slathered over the pesto. Place Provolone Cheese slices on both sides of the bread. Put one piece on top of the other and wrap in Aluminum Foil and place in a 350 degree oven. Bake for 10 minutes.

Remove the bread from the oven, change the setting to Broil. Remove the foil, and separate the halves…place additional slices on one side…so that you have one side with heavy cheese and the other side slightly cheesed. Place under broiler until cheese is bubbly and starting to brown.

Remove from the oven and slice in 2 inch slices.

Saturday Night Sangria

Saturday night I invited two of my neighbors Gus & Wally and a friend of mine Marc over for dinner. Now Gus & Wally really like Sangria – but they are not really "drinkers". Add to the mixture that Marc is a vegetarian (with the exception of dairy and fish) and Wally doesn't like 99% of seafood. So I came up with the following menu:

Sparkling Sangria
Decadent Caesar Salad
Pesto Olive Garlic Bread
Lasagna di Livorno

Gus & Wally brought Italian desserts from a local establishment….Tiramisu and Cannoli's. I also made Coffee to go with the dessert. I was going to make Praline Coffee but my coffee maker decided to pitch a fit and explode…so I had to improvise with just a regular blend….it worked out wonderfully.

Sparkling Sangria

1 – 750ml Bottle of Prosecco
1 Pint – Pomegranate Juice
1 Cup – Orange/Pineapple Juice
1 Cup – Limeade
1 – Orange – Sliced into Quarters
2 – Limes – Sliced into Half Slivers
Pomegranate Seeds for garnish.
Orange Slice for garnish.

In a glass pitcher, place the oranges and limes. Pour Prosecco into pitcher and blend in the pomegranate, orange and limeade juices. Chill for at least 1 hour. Put Pomegranate Seeds in bottom of large glasses and then fill with ice – pour in the Sangria. Very refreshing!

As for the salad, I used my Caesar Salad Dressing that was previously posted – the only changes I made were that I added the extra juice of one lemon and instead of Anchovy Paste – I finely chopped a tin of Anchovies and mixed them by hand into the dressing. As for the components of the salad – I used what I had on hand…Romaine Lettuce, Croutons, Parmesan Cheese, Kalamata Olives, Radishes, Artichoke Hearts, Shallots, Alfalfa Sprouts, 1/2 Tsp of Celery Seed (mashed with a mortar and pestle) and Bacon (cut into 1 inch pieces for those of us that eat meat).

The bread and lasagna recipes are in separate posts.

Ching Chow Chuck

Two of my very dear friends, Charles and Kathy, live in East Tennessee. Everytime I get back home – I make it a point to spend some time with them. On two occassions Charles "his nickname is Chuck" has made this Asian inspired dish for me and it is very delicious. It is one of those dishes that you have to make yourself stop eating…Addictive! I hope you enjoy as much as I do.

Ching Chow Chuck

3 – Boneless Chicken Breasts (diced)
2 Cups – Minute Rice (prepare per directions)
Small Bunch – Scallions (diced)
2 – Medium Carrots (grated)
2 Tbsp – Vegetable or Canola Oil
1 to 2 Tbsp – Soy Sauce
5 – Eggs (you could lower if you have a preference)

Add oil and soy to pan over medium heat – Add and coat the chicken and cook until chicken is browned. Once it is brown – add onions and carrots on top of the chicken, cover and lower the heat.

Scramble the eggs.

Stir chicken, onions and carrots and then add to the rice. Once these are combined – fold in the eggs.

Boom – Done!

He serves with Pork & Shrimp Egg Rolls (from Asian Sensatons)

He also uses French's Horseradish Mustard for a dipping sauce.

And of course more Soy Sauce for the table.

**Thanks Chuck for letting me share your wonderful recipe with the rest of the world**

Ina’s Guacamole Salad

This is an ideal side dish for a cookout. I like to serve it with the Blue Cheese Burger's that were in the previous post. By doing so – you really don't need to dress up the burger other than some simple arugula and the special sauce that was also in the previous post. The Lime Zest really gives it a "zing"…everyone kept mentioning it and how much they loved it. I hope you do too!

Ina's Guacamole Salad

1 Pint - Grape Tomatoes, halved
1 Yellow Bell Pepper, seeded & ½ inch diced
1 (15oz.) Can – Black Beans, rinsed & drained
½ Cup – Small Red Onion, diced
2 Tbsp – Jalapeno Pepper, seeded & minced (2 peppers)
½ Tsp – Lime Zest, freshly grated
¼ Cup – Lime Juice, freshly squeezed (2 Limes)
¼ Cup – Olive Oil (EVOO)
1 Tsp – Kosher Salt
½ Tsp – Fresh Ground Pepper
½ Tsp – Garlic, minced
¼ Tsp – Ground Cayenne Pepper
2 Ripe – Hass Avocados, seeded, peeled & ½ inch diced.

**To make a larger batch – I add an additional pint of Cherry Tomatoes and 1 Orange Bell Pepper, I also add a can of the spicy black beans and then just double all of the other ingredients.** 

Place the tomatoes, bell pepper(s), black beans, onion, jalapeno and lime zest in a large bowl.

Whisk together the lime juice, olive oil, salt, pepper, garlic and cayenne pepper and pour over the vegetables. Toss Well.

Just before ready to serve – fold the avocados into the salad. Serve at room-temperature.

***Also please note that when I am cutting the avocados - I make sure that there is lime juice on the cutting board and I douse them again as I am cutting them, to keep them nice and green.***

 

Blue Cheese Burgers and Fra Diavlo Ketsup

I went to a cookout yesterday, in honor of a good friend of mine – Kenny, because he is moving to Key West to pursue a new life adventure and well of course it is Memorial Day Weekend. I decided to bring Ina's Guacamole Salad and Ina's Blue Cheese Burgers. I made a few changes but the recipes are absolutely wonderful…I even added a Fra Diavlo Ketsup to the burgers. Everyone was very impressed and I will use these recipes again and again. The best compliment that I received was from Justin and he said "You know, you can go to all of these restaurants and have great burgers – but none are better than this one!" Thank you Justin!

This recipe is from Food Network's Ina Garten, better known as Barefoot Contessa. I saw one of her episodes where she made these burgers and the salad and I just had to try it myself.

Blue Cheese Burgers

2 lbs – Ground Chuck
1 lb – Ground Sirloin
½ Cup – Seasoned Bread Crumbs (Italian Style)
¼ Cup – Steak Sause (She recommends Crosse & Blackwell)
(I used Smith & Wollensky) – Just use a very good steak sauce!
3 – Extra Large Eggs (I used and prefer Organic Brown Eggs)
1 ½ Tsp – Kosher Salt
¾ Tsp – Fresh Ground Black Pepper
8 Hamburger Buns
8 ounces of Blue Cheese (sliced)
Arugula for serving – optional

I also gave the guests an option of a Cheddar Cheese – with a Blue Cheese Vein in the middle and a White Cheddar with Jalapeno. Most opted for the Cheddar-Blue blend…as did I.

Carefully mix the meat, crumbs, steak sauce, eggs, salt & pepper with the tines of a fork – Do Not Mash Them. Lightly form the hamburger patties and press into shape. (I make mine in advance and put them on wax paper (above and below) and refrigerate for at least an hour prior to bringing them back to room temperature before cooking.

Cook for 4 minutes on 1 side and turn over and cook for 3 minutes on the other side for Medium Rare. I cook mine for 5 minutes on each side and add the cheese when I flip. You could also do the 4/4 rule for medium. I have to tell you our burgers were "just" done and extremely moist. But cook them according to your preference.

Allow to rest 5 minutes before assembling.

While the burgers are resting…butter your buns and grill them on the grill for a nice toasted flavor. When assembling the burgers I put the Fra Diavlo Ketsup on the bottom bun and place the burger on top and then top with some Fresh Arugula.

The ketsup recipe should be made in advance…I usually make it while the burgers are in the fridge and then just let it cool to room temperature before serving.

Fra Diavlo Ketsup

3/4 Cup - Ketsup
1 Tbsp – Olive Oil
3 Cloves – Garlic
¼ Tsp – Chili Flakes
2 Tbsp – Fresh Oregano (finely chopped)
2 Tbsp – Red Wine Vinegar
2 Tbsp – Fresh Basil leaves (chopped)
Kosher Salt
Fresh Ground Black Pepper

Heat the oil in a small (non-reactive) saucepan over Medium Heat. Add Garlic and Chili Flakes and cook for 1 minute. Add the Ketsup and Oregano and cook for 2 minutes.

Remove from the heat and stir in the Vinegar and the Basil then season with Salt and Pepper to taste.

Transfer to a glass bowl and let cool to room temperature or cover and refrigerate for up to 1 day.

Bring back to room temperature before serving.

This recipe is courtesy of Bobbie Flay – Food Network.


So simple and so delicious – it makes your burgers "Gourmet Burgers".