Comestibles (An Aspiring Foodie)

noreply@blogger.com (Anonymous) — Thu, 16 Oct 2014 21:42:00 +0000

Cod Ratatouille in Parchment with herbs

2 pounds cod, skinned

You want the next 5 veggies to be sliced the same size and width (as close as possible for even cooking)

1 onion, thinly sliced

2 eggplants, thinly sliced

1 zucchini, thinly sliced

1 yellow zucchini, thinly sliced

1 tomato, thinly sliced

2 tablespoons olive oil

1 red pepper, seeded and diced

1 clove garlic, minced

4 sprigs fresh thyme

2 tablespoons butter, cubed

Sea salt and freshly ground pepper

Bunch of fresh basil, leaved picked

Bunch of fresh chives, cut into 1-inch sticks

Bunch of fresh parsley, leaves picked

Bunch of celery leaves

Bunch of fresh chervil, leaves picked

Bunch of fresh dill, coarsely chopped

1 teaspoon white balsamic vinegar

1 teaspoon olive oil

Salt and freshly ground pepper

Preheat the oven to 400 degrees F.

Cover a baking sheet with a piece of parchment paper that is wider than the tray on each side. Tightly line the vegetable slices to accommodate the length of the fish in an alternating pattern. Season the slices well with salt and pepper. Lay the cod on top of the vegetables. Top with olive oil.

Top with the red pepper, garlic, and thyme. Season well with salt and pepper. Add the butter on top.

Bring up each side of the parchment paper to the center and make small folds downwards, creating a secure bundle. Crimp the ends and twist to seal the fish and ratatouille inside.

Place in the oven and bake for about 20 minutes, until flaky.

For the herb mix: Mix the basil, chives, parsley, celery leaves, chervil, and dill together. Drizzle the vinegar and oil over top. Season with salt and pepper and toss!

Transfer the parchment to a serving plate. Carefully cut the paper to open the parchment and garnish with the herb mixture…

noreply@blogger.com (Anonymous) — Thu, 16 Oct 2014 21:15:00 +0000

Poached Swordfish with a Prosecco Grape Reduction

I recently purchased a French poacher off ebay and have been madly poaching everything…This was my favorite recipe so far…

1 ¼ seafood stock (store bought is fine)

¾ cup or Prosecco (I actually purchased a tiny bottle and used it all)

1 tablespoon minced shallot

1 teaspoon chopped thyme

½ teaspoon dried mustard

2lbs swordfish steaks

1 teaspoon capers

¼ cup green seedless grapes cut in ½

¼ cup red seedless grapes cut in ½

1 ½ toasted almond slivers

2 tablespoons unsalted butter

Place the poucher on the burners and turn on medium heat. Add the stock, Prosecco, shallots, thyme and mustard. Place the swordfish on the poaching rack and place inside pan. Cover and poach until fish is cooked through about 10 minutes. Remove the fish and either cover in foil or place in a warm over covered.

To make the reduction sauce turn the heat up to medium high and let simmer until the sauce has reduced and is thicker Add the capers and the grapes and cook for a few minutes. Turn off the heat and add the butter. Plate the fish and cover in the sauce and grapes, I serve it with a mixed green salad and the sauce is a great dressing.

noreply@blogger.com (Anonymous) — Thu, 16 Oct 2014 18:05:00 +0000

Bloody Mary Ketchup! Genius!

Neither of my boys like spicy things and sometimes I just want to well spice it up a bit so I make my own ketchup for my fries or whatever you would put regular ketchup on. It really changes things up...

I took a bloody mary recipe and just made a small batch for me with ketchup

(too much of a kick for the kids)

so I squeezed about a 1/2 cup ketchup in a small container with a cover

1 1/2 teaspoons of celery seeds, (maybe more to when you taste)

1 teaspoon worcester sauce

salt

pepper

few dashes of tabasco sauce (or scirachia)

few splashes of lime juice

and a small bit of horseradish

mix up and taste add more of what ever you think it needs and put in fridge for 1/2 hour or so while you make the meal...so so so good

I added celery seed and kosher salt that I smashed together and grinded in the mortal and pestal and sprinkled it over the fries when they came out of the oven...yum!!!!

noreply@blogger.com (Anonymous) — Thu, 16 Oct 2014 18:01:00 +0000

Panchetta Sun Dried Tomato Meatloaf

I love meatloaf the traditional ground beef and ketchup just like my mom use to make with mashed potatoes and lesuer peas in the silver can had to accompany always, but sometimes I want to eat less red meat and this is just the ticket!

1/2 cup plain dried bread crumbs
1/4 cup chopped flat-leaf parsley
2 large eggs, lightly beaten
2 tablespoons whole milk
1/2 cup grated Romano
1/4 cup chopped sun-dried tomatoes
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground turkey, preferably dark meat
10 ounces sliced pancetta, about 10 slices
Preheat the oven to 375 degrees F.
In a large bowl, stir together the bread crumbs, parsley, eggs, milk, cheese, sun-dried tomatoes, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
On a baking sheet lined with parchment paper, lay out the pancetta, overlapping the slices, into a large rectangle shape. In the middle of the rectangle, place the turkey mixture, shaping into a loaf. Using the parchment paper, wrap the pancetta up and around the turkey loaf to cover completely. Squeeze the parchment-covered loaf with your hands to secure the pancetta and solidify the shape of the loaf. While still covered in parchment, bake the loaf until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let cool.

(Monica's Note: I let it rest for several minutes and then unwrapped it and then popped it under the broiler just to crisp up the panchetta! so so so so amazing)

noreply@blogger.com (Anonymous) — Thu, 16 Oct 2014 17:57:00 +0000

Lobster Fettuccine Alfredo

ok this is not an everyday kinda dish, but for an occasional treat it is truly delicious....My boys love it so...and they often poke their heads into the pantry and chant lobstah killah .... but the first bit makes it all worth it. Heaven!

get two live lobsters and boil in large pot for 8 minutes remove and put in a big bowl with ice and water to stop the cooking.

stock

onion cut in big chunks don't even peel

carrots (2)

2 stalks celery

pepper corn

shells from the lobster

fresh thyme sprigs

fresh rosemary sprigs

salt to taste

4 cups water or enough to cover

a head of garlic cut in half...

let boil for two hours

strain and then reduce on the stove till it reduced by 1/2

shallots

garlic

corn on the cob

chives

6 ears of corn kernels removed saute in a bit of evoo and butter til just cooked...remove and set aside

in same pan add evoo diced shallot and diced garlic clove saute...add the stock that has reduced and thickened....

cook fettuccine as directed on package but take it out a minute before it's done...add it to the stock and cook add the corn and at the last minute add the reserved lobster meat...I didn't add bacon but I think I will next time....and a touch of cream...it was so like my lobster corn chowder... topped it with some chives...was good

noreply@blogger.com (Anonymous) — Thu, 16 Oct 2014 17:53:00 +0000

Beef Stroganoff

When the weather starts to get cool this is one of the first dishes I get excited about cooking....My mouth is watering right now just thinking about it. Hmmm maybe I will run to the store and grab ingredients on this rainy Thursday.

3 cups creme fraiche (just 1 1/2 cup sour cream and 1 1/2 cup heavy cream)

1 1/2 tablespoons dijon mustartd

3 tablespoons tomatoe paste

3 tablespoons worcestershire sauce

2 tablespoons sweet paprika

3/4 teaspoons salt

ground pepper to taste

1 teaspoon demiglaze(optional)

1 lb petite button mushrooms

10 tablespoons for unsalted butter...more if needed

30 pearl mushrooms....use frozen!!! just let em thaw

3 lbs beef tips cut into bite sized pieces

chopped italian parsley for garnish

1lb egg noodles cooked to package directions in salted water

Put on a large pot of water bring to a boil for the egg noodles

Combine creme fraiche, mustard, tomato paste, worcestershire sauce, paprika, salt pepper, demiglace in a meduim sauce pan for 20 minutes...on meduim low heat until it is slightly reduced... remove from heat and cover until the remainder of recipe is complete.

In a large saute pan add 2 tablespoons of butter and add the mushrooms cook untill golden brown...remove and put in a bowl...in the same pan add more butter and the onions cook until cooked and soft...add to bowl...season the beef with salt and pepper and add in batches to pan til cook...DO NOT OVER COOK you are going to add it all together in the pan and add 1/2 the sauce and let it hang out til the egg noodles are ready...

Strain the egg noodles and add them to the remaining 1/2 of the sauce and let them soak up the sauce a bit...add diced parsley to both meat and noodles then plate noodles and top with the meat and ENJOY!!!!!

noreply@blogger.com (Anonymous) — Thu, 16 Oct 2014 17:46:00 +0000

Bacon Jam

This may sound weird, but I promise you it is going to become a staple in your kitchen. One of our favorite ways to use it is on top of a juicy burger. Scrumptious!
Please let me know what you think.

4 thick slices applewood-smoked bacon, cut crosswise into 1/2-inch strips

1 large onion, halved and thinly sliced

Kosher salt and freshly ground black pepper

1/3 cup balsamic vinegar

1/2 tsp. Dijon mustard

tsp cocoa powder

1/3 cup of brewed coffee...

Cook the bacon and remove to a paper towel and add the onions, cook until soft and brown add the garlic and cook for a few minutes on low heat. Add coffee, balsamic, dijon, salt, pepper, mustard....I am not sure I love the cocoa so taste first to see if you think it needs it...I may try it with out it next time...cook until it is reduced....and soft and deep mahongany brown...I added a little water when it got to dry. Let it cool and pulse it in a food processor and that's it!

Shrimp and bacon mac n cheese (bites) oh so yummmmm

noreply@blogger.com (Anonymous) — Thu, 16 Oct 2014 02:35:00 +0000

Shrimp and bacon mac and cheese (bites)

With the upcoming Holidays approaching I decided I would try some new appetizers…We have our family favorites, but I wanted to try a few new things. My boys love mac and cheese … (who doesn’t?) they are young foodies and really expect more than the blue box -- as delish as it is on occasion. So I stepped it up. Everything, and I hope you agree, is better with bacon. We are lucky to live where we can inexpensively get good shrimp so hmmm…. How can I make these into a bite size appetizer? It is phenomenal on its own but not really party friendly. These tiny bite sized balls are just the tasty fit for a party. Hope you like them as much as we did. Please comment and let me know what you think. Thanks so much, Monica

I have to get better at measuring, and writing it down…I do apologize and will do a much better job from now on. When I make them again, and I will, I promise to update with measurements but it’s a pinch of this and that and a lot of tasting.

Ingredients

½ lb pepper bacon cut in lardons

Large shallot diced

Clove garlic minced

Splash of dry sherry

Flour

Salt pepper

Milk

½ and ½

Bay leaf

Dried ground mustard

Paprika

Chipotile powder

Shrimp

Montreal steak seasoning

Olive oil

Unsalted butter

Nutmeg

Bread crumbs

Flour

Corn meal

Fontina cheese

Cheddar cheese

Parmesan cheese

A small pasta… whatever you like that is small… I used canneroni –(cooked)

Salt and pepper to taste

parsley

I begin the recipe by browning the bacon lardons in a large sauce pan. Remove with a slotted spoon and place on a papertowel. Add the shallots and cook until just softened, add some butter and flour and cook until lightly brown, you are making a simple béchamel sauce. Add the milk and ½ and ½, stir until the mixture begins to bubble slightly and thicken, reduce heat and continue to cook add a few pinches of ground mustard, a dash of paprika, toss in a bay leaf or two and a bit of chipotle powder, salt and pepper and taste. Add a dash or pinch more until you say YUMMO….but wait we still have to add the cheese and then a touch of nutmeg. Taste adjust seasoning. Toss in the chopped parsley (optional)

Now for the Shrimp

I season with montreal seasoning, and olive oil and saute or grill until just pink. Cool and chop

Pour the béchamel sauce over the cooked pasta add the shrimp and the bacon.

Let cool and form into balls.

Set up a breading station. Flour one bowl, I mix the egg in one bowl and then mix the breadcrumbs and the corn meal in another.

In a deep fryer or in a deep saute pan add the canola oil and heat. You will know it ready when you toss in a bit of bread crumbs and they don’t sink.

Put the pasta balls in flour, then egg then bread crumb mixture and place carefully in the hot oil, cook until golden brown. Be very gentle removing them they fall apart easily when they are piping hot. They really are little nuggets of yumminess! Perfect with or without a dipping sauce. I reserved some of the béchamel but it really didn’t need it. Hope you love them…

Farm Stand Picnic Sammie

noreply@blogger.com (Anonymous) — Thu, 25 Sep 2014 03:36:00 +0000

FarmStand Picnic Sammie

Favorite sub roll sliced in half almost all the way through

jar marinated artichoke hearts

roasted tomatoes (place 1/2'd tomatoes on cookie sheet drizzle with olive oil, salt pepper, gran garlic and dried thyme, place in 350 oven till perfectly roasted)

goats cheese

kalamata olives pitted and diced

basil pesto (i made my own, but you could use your favorite jarred brand. I happen to have a lovely herb garden so I tossed some basil leaves garlic, parmesan cheese toasted walnuts and toasted pinenuts, parm cheese and good fruity olive oil in my food processor with salt and pepper to taste voila....)

I had left over grilled zucchini, mushrooms, red pepper so I used them this time but you can omit it you don't have them

Handful of green

I decided to make this a pannino...but it is great with toasted bread or just the roll as is...I liked how the pannini warmed the goat cheese ...yummolicious!!!!!

I spread the goat cheese on one side of the bread and the pesto on the other, then I placed the diced kalamata olives over both 1/2s. Then I added the roasted tomatoes to the goat cheese side, and the artichoke to the pesto side. Add the grilled zucchini, mushrooms, pepper evenly over both. Close and place in your pannini press...if you don't have one use a saute pan with a brick wrapped in aluminum foil ... place brick on top and toast on side then flip and toast other side. When it is toasted remove and add your greens...cut in half and take an enormous bit....Come on...try not to take another bite....This sandwich is also great at room temperature or right out of the fridge....

French onion soup dip sammie

noreply@blogger.com (Anonymous) — Thu, 25 Sep 2014 03:34:00 +0000

Please leave a comment! ty I have pics...working on it

I make french onion soup...or it's great to use if you had some leftover from a restaurant (as if).

1 baguette

the onions from the french onion soup (reserve the broth)

Roast Beer

Gruyere Cheese

Thyme mayo add some freshly chopped thyme to your fav mayo pinch salt and pinch pepper (opional)

Cut the baguette into individual sandwich servings and put gruyere cheese on both sides...place it under the broiler until it is golden and bubbly (like the top of the french onion soup ) Smear with the thyme mayo. Places sliced roast beef on tip of the mayo and top with the onions. Place the top of the baguette together with the bottom.. Heat up the broth from the soup and place in a small bowl. And take a bit of the sammie....yum then dip a bite in the soup and even better. I like to alternate some bites I dip some I don't...Both ways are delish and will travel well.....

Thanks for the consideration

Out of this world Tuna Sammie

noreply@blogger.com (Anonymous) — Thu, 25 Sep 2014 03:32:00 +0000

"Not Your Average Tuna Salad Sammie"

This sammie is out of this world flavorful...my mouth waters every-time I think of it...This mixture can go on any bread you like...I like a whole grain Tuscan bread, thickly sliced and toasted.... The actual tuna salad is also fa-nominal on a salad with a simple lemon vinaigrette.

Can of tuna drained (This is also amazing if you happen to have leftover tuna steak...just slice it and rough chop it and mix ingredients)

Handful of flat leaf parsley, roughly chopped

Lemon juiced and zest

Mayo

Kalamata olives pitted and roughly chopped

Tomato slices

Greens of your choice

Bread of your choice (I like thickly sliced Whole Grain Tuscan Slices toasted)

Cheese of your choice (I love Parmesan or Provolone but whatever you like or leave it off...)

Scallions, chopped as garnish (optional)

To assemble mix the mayo and lemon and zest to taste salt and pepper then mix tuna, parsley, olives....(I keep a bit of the mayo aside to smear a bit on the bread) Add the cheese, tomato slices top with salt and pepper, top with lettuce. Add the tuna mixture, top with the scallions place the top bread on and get ready to change your idea of Tuna Salad Sammies!

Thank you for your consideration,

Bacon Bomb Sammie

noreply@blogger.com (Anonymous) — Thu, 25 Sep 2014 03:32:00 +0000

I am having issues with my pics...but I will post one... in the mean time enjoy the recipe and please let me know what you think!!

Great use of the tomatoes you have in abundance...

1 pretzel roll
Applewood-smoked bacon, thickly cut
Avocado
Roasted tomatoes
Lemon juice and zest
Mayonnaise
Cheese of your choice
Romaine lettuce heart, grilled if desired
Fresh basil leaves, torn or roughly chopped
Salt and pepper to taste

Preheat oven to 375°F. Cover a baking sheet with tinfoil and lay out desired amount of bacon. Place in the oven and cook until crispy. Remove from the baking sheet and place on paper towels. In a small bowl combine mayonnaise, lemon zest and lemon juice, salt and pepper to taste.

Preheat a grill or grill pan. Rub a bit of olive oil on the romaine heart, season with salt and pepper, and grill until grill marks appear. Keep an eye on it so it does not burn! Grill the inside of the pretzel bun to toast it and then immediately top it with the cheese so it melts a bit.

To assemble the sandwich, spread the mayonnaise on the cheese-less side of the bun, add the bacon, lettuce, tomato, avocado slices, roasted tomatoes, and sprinkle with a bit more salt and pepper to taste, then serve.

Three Squash Lasagna with sausage, proscuitto and herbs

noreply@blogger.com (Anonymous) — Mon, 22 Sep 2014 01:41:00 +0000

Three Squash Lasagna with sausage

Ok I saw a post on facebook by epicurious I think with a butternut squash lasagna…well I couldn’t just stop there…so I went to the market and this is my version….

Butternut squash

Buttercup squash

Acorn squash

Reserve the seeds from the squash and roast…they are awesome as a garnish…or just to munch

Granulated garlic

Herbs d province

Shallots

Garlic cloves

Salt pepper

Ricotta cheese

Mozzarella cheese

Parmesan cheese

Jimmy dean sausage log defrosted and broken up

Prosciutto crisped up and crumbled

Thyme

Sage

Rosemary

Bay leaf

Chicken stock

Lasagna noodles (I used no bake and it was perfect)

Ok I used 2 bags of frozen butternut squash because our store was out…on several cookie sheets covered in aluminum foil and olive oil…pour the bags out and drizzle with olive oil salt pepper, granulated garlic, herbs d Provence

Cut the other squashes in ½ clean out the seeds…(keep the seeds and toast) On the other baking sheets covered the same way season the same way and place in 425degree oven until they are cooked through and soft.. Remove from oven and let cool off

Place prosciutto on cookie sheet and crisp up… place on paper towel and crumble when cool

Place the cooked squash remove from skin, in food processor, pulse and add chicken stock till smooth.

In a large high sided saute pan add olive oil on low heat add diced shallots and garlic and cook until translusent Add the sausage and break it up making scrambled…add rosemary, thyme, sage. When the sausage is cooked through…taste for seasoning. Adjust…Add the puree squash and add a bay leaf…add more chicken stock to keep it loose as needed.

Butter a lasagna pan…place some of the butternut squash on the bottom…try not to get the sausage in….place a layer or the dry lasagna noodles on the bottom…place ricotta cheese on top and parm cheese and some of the squash mix…top with mozz cheese and repeat…. When all layers are done top last layer with just the squash and mozz cheese and parm…. In the pan with the bit of squash left add some ricotta and milk and make a sauce….

Place pan on a cookie sheet and cook in a 375 oven till it’s golden and bubbly….

Let cool before you slice it….

Slice tip with the sauce and crumbles prosciutto… Yummy!!!!

Beef Wellington mini Hors d’oeurves

noreply@blogger.com (Anonymous) — Mon, 22 Sep 2014 01:11:00 +0000

Beef Wellington mini Hors d’oeurves

I love beef wellington…and was having a cocktail/bookclub party with my friends one night…I really wanted to have some fantastic hors d’oeurves to go with the great wine and cocktails, since it was my first time hosting. I came up with several unique tasty few bites. This was by far the favorite of everyone... although my lobster mac n cheese croquettes were a close second.

I am going to give you the measurements for the sampler batch I made this can easily be increased to accommodate your guest size.

2 small filet mignon steaks

Salt pepper

Herbs d Provence

For the Duxelles

Mini button and porcini mushrooms (pulse in food processor)

Shallot (1 large 2 small) pulsed in food processor

4 garlic cloves pulsed in food processor

3 fresh time sprigs

2+ tablespoons of unsalted butter

1 tablespoon olive oil

Sea salt and freshly ground black pepper

Madeira wine

For the assembly of the dish

Puff pastry Thawed…and rolled out on some flour

I used two meats…prosciutto and salami

Fresh thyme leaves.

Dijon Mustard

Egg wash

Ok First off I made this dish in two days. I got the mushroom mixture ready and seared off the filet mignon. Then put it in the fridge for the night.

For the Duxelles

In a saute pan…add the olive oil and the butter let it melt…at the shallots and garlic. Cook till just translusent. Add the mushrooms and the thyme and if need be a bit more butter and olive oil…cook it down add the Madiera wine….taste it….add more wine if needed…then season with salt and pepper…again taste it…if it’s amazing…take of the heat and let it cool completely.

In a cast iron skillet of good heavy bottom pan add some olive oil and butter…Season filet mignon with salt pepper and a bit of herb de provence on both sides…When the pan is hot hot hot add the filet and sear on all sides…do not cook all the way through…you just want to sear the outside the inside should still be rare rare rare….

At this point you can all the meat to cool and put both the duxelles and the steaks in the fridge…If you want to make it all now…you can as well.

Preheat oven to 425

I sliced the filet into 2 bite slices.

Take a slice and wrap it in either prosciutto or the salami I made several of each and just decorated the puff pastry differently to be able to ID them later.

Smear them with Dijon mustard

Roll out the puff pastry and cut them so they are large enough to just fit and wrap the slice of filet mignon. Spread each square with the duxelles. Place the filet slice wrapped in prosciutto and Dijon on the center of the puff pastry and seal by overlapping the sides and pressing the ends closed.

On a cookie sheet covered in aluminum foil and butter Place the individual wellingtons… Place in oven and cook about a ½ hour…keep an eye on them they are small.

When golden brown remove and place on a cutting board..allow to cool for at least 15 to 20 minutes…I made mine into lollipops for the prosciutto ones and just plated the salami one. I loved them on their own but I made a bleu cheese dip.

Bleu cheese dip

Half and half

Wedge of bleu cheese

Parm cheese

Parsley

Scirachia

In a sauce pan heat the half and half till it is hot…just before it boils add some bleu cheese and grated parm cheese allow it to thicken on low heat..add salt and pepper to taste remove from heat and add chopped parsley and scirachia to taste .

noreply@blogger.com (Anonymous) — Thu, 15 May 2014 17:25:00 +0000

Noah Bedoah Cookies

Taken from Judy Rosenberg's book All Butter Fresh Cream Sugar-Packed

No-Holds-Barred Baking Book

pp.122

Ingredients:

1 3/4 c. plus 2 T all-purpose flour

1/2 t. baking powder

1/4 t. salt

1 c. (2 sticks) unsalted butter, at room temperature

1/2 c. sugar

3/4 c. semi-sweet chocolate chips

1/2 c. chopped walnuts or pecans * opt.

1) Preheat oven to 275 degrees. Line 2 cookie sheets with parchment paper or leave them ungreased.

2) Sift the flour, baking powder, and salt together into a small bowl and set aside.

3) Using an electric mixer on medium speed, cream the butter and sugar together in a medium-size mixing bowl until light and fluffy, about 1 1/2 minutes. Stop the mixer and scrape the bowl several times with a rubber spatula.

4) Add the dry ingredients on low speed and continue to blend for 10 seconds. Increase speed to medium-high and beat until fluffy, 2 to 21/2 minutes. Scrape the bowl.

5) Add the chocolate chips and nuts with several turns of the mixer, then complete the mixing by hand with a wooden spoon.

6) Measure out generously rounded tablespoons of dough and roll them into balls with your hands.

7) Place the balls 1 1/2 inches apart on the cookie sheets, and press them down lightly to form a flat bottom.

8) Bake the cookies until they are crunchy and golden, about 1 hour. To test for doneness, remove one cookie from the sheet and cut it in half. There should be no doughy strip in the center. Allow the cookies to cool on a rack.

Makes 15 cookies

Wonton Cup Fish Tacos.....so so so so good!

noreply@blogger.com (Anonymous) — Wed, 07 Aug 2013 04:43:00 +0000

On the menu this evening ~ Wonton cup fish tacos....

Ingredients

1 1/2 lb	white fish, like cod or talapia
1 pkg	wonton wrappers
	cilantro, fresh
	lime
	chili powder
	grouned cumin
	granulated garlic
	pimenton
	salt and pepper to taste
	cooking spray
	canola oil
	corn meal flour
	flour
	bread crumbs
	shredded lettuce
1	avacado, diced
1	tomato diced
	can chipotle peppers
	sour cream
	zesty zippy cole slaw...
	scallions

Pinched by you

Monica Keleher

Well Seasoned

Methuen, MA (Pop. 48,377)

MonicaKeleher

Member Since Mar 2013

Monica's Notes:

I watched Foodnetwork the other day and Giada made these wonton cups for fish tacos, they were so cute, so I used her wonton cup idea and made my own version. They were a huge hit with the Grey and I spiced mine up a bit more and loved it, hope you do as well.

Thanks,
Monica

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Directions

Spray a mini muffin tin with non stick spray, place a wonton wrapper in each cup. Set oven to 375, spray the cups with non stick spray and bake until crispy and golden.

Combine, corn meal flour, flour and bread crumbs with a few pinches of cumin, paprika, salt, pepper, garlic, on a large plate

Sprinkle cumin, chili powder, salt, pepper, garlic, pimenton on the fish on both sides. Squeeze some lime juice on the fish.

Heat a pan with the canola oil. When hot dredge the fish in the flour mixture.

Add the fish to the hot oil and cook on both sides until golden brown.

slice avocado

Slice tomato

slice herbs, cilantro and scallions

Take about 1/2 a cup of sour cream, and the juice from a can of chipotle (do this to taste, add a little at a time to your heat level. Add lime juice and salt and pepper.

My zippy zesty cole slaw is just a package of coleslaw mayo, dijon mustard, lemon juice, apple cider vinegar salt and pepper.

place the lettuce in the bottom of the cups, then build the taco...avacado, tomato, cole slaw, fish, cilantro, chipotle sour cream scallions.

Asian Steak with fried rice (The Steak is so so LIP SMACKING GOOD)

noreply@blogger.com (Anonymous) — Mon, 29 Apr 2013 17:51:00 +0000

I love a good steak and I have a really amazing signature rub that put I together that I love but it gets old to have steak the same way over and over. I was on a homemade Chinese food kick a few weeks ago and thought hmmmm Asian inspired steak. So I tried it and it was so good! So so finger-licking, lip-smacking good. I love fried rice as well and thought they would balance each other out and let me say ~ this meal did not disappoint! Hope you love it as much and my boys and I did.
Thanks, Monica

I used ginger, soy sauce, sesame oil, sriracha, garlic, and brown sugar! And this will work on any kind of steak! It makes it so flavorful!

Low and Slow pulled pork....post marathon explosions

noreply@blogger.com (Anonymous) — Tue, 16 Apr 2013 22:59:00 +0000

My heart really isn't into food today at all. I had purchased this meat and our dinner from last night as the bombs were exploding. I had forgotten my phone so I didn't get a notice. When I got back to the car the radio seemed staticy, I shut it off and put it back on...Then I heard screaming and slowly it hit me what it was. So sad! so so sad.

I will post the method and the recipe at a later date. My thought are with those affected directly and indirectly but these senseless bombings. We Bostonians, We Americans will not let these bullies and cowards and terrorists scare us.

Fried Calamari with Two Dipping Sauces

noreply@blogger.com (Anonymous) — Fri, 12 Apr 2013 20:06:00 +0000

Living in New England we are spoiled to have some great fried seafood stands but they can be pricey so I thought about trying it on my own. This recipe is fantastic! And the dipping sauces really take it up a notch! Hope you love it as much as we do.

Thanks
Monica

Ingredients

2 c	buttermilk
1 lb	calamari rings
1 tsp	srirachia sauce
2 c	flour
1 tsp	paprika
1 tsp	cayenne pepper
	salt and pepper to taste
3	eggs
	canola oil for frying
FOR THE TOMATO BASED SAUCE
1 Tbsp	olive oil
1	small onion chopped
1-2	cloves garlic, minced
1 Tbsp	capers and a bit of the juice
1 can(s)	diced tomatoes
	few pinches red pepper flakes
2	anchovy fillets, or anchovy paste
	handful italian parsley roughly chopped
1/4 c	kalamata olives, pitted and chopped
1 tsp	tomato paste
	lemon
OLD BAY AIOLI SAUCE
1 c	mayonnaise
1	lemon, juiced
1 Tbsp	dijon mustard
1 Tbsp	sriracha
1 Tbsp	old bay seasoning
	handful italian parsley chopped
	salt and pepper to taste Directions 1 in a bowl add the buttermilk, sriracha, and calamari and let soak for up to 4 hours in the fridge 2 in a bowl combine the flour, salt, pepper, cayenne pepper, paprika and mix together. 3 In another bowl beat the eggs 4 get your deep fryer to 375 or a pan of oil 5 remove the calamari from the buttermilk. 6 dip the calamari in the egg and then into the flour mixture and shake off extra. Add the coated calamari to the oil and cook until golden brown. Remove and place on a paper towel or wire rack 7 To make the tomato olive dip. add olive oil to a sauce pan and add the onions and garlic, red pepper flakes and cook for a few minutes. 8 add the tomato paste, anchovies, olives, canned tomatoes and capers and let cook about 20 minutes. Taste and add salt and pepper to taste. 9 add the parsley and some lemon juice to taste. 10 For the old bay aioli dip Combine all ingredients in a bowl and serve Super easy! Super delicious!

Spaghetti Carbonara ~ Yum

noreply@blogger.com (Anonymous) — Thu, 11 Apr 2013 00:05:00 +0000

This is by far one of my boys favorite pasta dishes! It is so delicious! I make two pounds of pasta and there literally are no leftovers! It is a must try! Hope you love it as much a we do.

Thanks
Monica

Ingredients

1 bx	spaghetti, i use multi grain but regular is fine
1 pkg	diced panchetta package is 5 oz
3	eggs
1 c	parmesan cheese
3	cloves garlic minced
	olive oil
	handful of italian parsley chopped
	reseserve pasta water
	salt to season water for pasta
	salt and pepper to taste.

Directions

Place a large pot of water on and bring to a boil...When boiling put the spaghetti in.

in a large saute pan/dutch oven add olive oil and when hot add the panchetta and cook until browned

add the minced garlic and cook a few minutes. Remove from heat until pasta is cooked. In the mean time, crack the eggs in a bowl and beat

add the grated Parmesan cheese

when about to drain the pasta, return the panchetta and garlic to the heat. add a bit more olive oil if needed. you want enough to coat the pasta.

add the pasta to the panchetta pan mix well and cook a few minutes. Remove from heat

Add the egg and cheese mixture to the pan and mix quickly and well. At this point you will probably need to add some pasta water.

Add a little at a time, this will help to develop a creamy sauce.

Add the parsley here, or I wait and add it on the individual dish cause one some doesn't like it. Add more cheese and serve! yum

Balsamic Vinaigrette

noreply@blogger.com (Anonymous) — Wed, 10 Apr 2013 23:58:00 +0000

This dressing is so zippy and yummy.Not to many ingredients. It goes great on so many things. I hope you enjoy it as much as I do.
Thanks

Monica

Ingredients

4 Tbsp	olive oil
3 Tbsp	balsamic vinegar (i have also used white balsamic as well)
1 Tbsp	dijon mustard
1/2 Tbsp	dried basil
1	small garlic clove minced
	salt and pepper to taste.
	a jar with a tight closing lid Directions 1 add all ingredients into the jar. Put on the lid and shake until emulsified. Delish!

Tomato Mozzarella Salad with Zippy Balsamic Vinaigrette

noreply@blogger.com (Anonymous) — Wed, 10 Apr 2013 23:54:00 +0000

Super easy, super flavorful! This is a great way to get my boys to eat tomatoes, they love this salad. It is super easy and even better when we pick the tomatoes out of out garden and I always have fresh basil in a pot. So good. I made this balsamic dressing years ago and it really pulls the dish together! so good! Hope you love it as much as we do.

Thanks
Monica

Ingredients

1	vine ripened tomato (sometimes i mix the colors of the tomato if i can find em) you can also use cherry or grape tomatoes
1	ball of fresh mozzarella cheese (if you make it with cherry tomato use the small balls of mozzarella)
	balsamic dressing (recipe link below)
	thinly sliced proscuitto (optional)
	4 fresh basil leaves
	salt and pepper (a pinch to taste) Directions 1 With a serrated knife slice the tomato, slice the mozzarella a bit thinner 2 place the tomato slice on the plate, top with a tiny pinch salt and pepper, place the basil leaf on top, then the mozzarella, and repeat. 3 I like to put the strips of proscuitto on the side of the plate and then top just the tomato mozzarella with the dressing. 4 Balsamic dressing link, http://comestiblesblog.blogspot.com/2013/04/balsamic-vinaigrette.html

Keep Flies away when eating outside!

noreply@blogger.com (Anonymous) — Wed, 10 Apr 2013 01:31:00 +0000

How to Keep Flies Away When Eating Outside

Lemons and whole cloves are the secret! Many outdoor restaurants are currently using this technique, setting them on tables around their outdoor eating areas.
http://bit.ly/ONZd0r

What a great idea, I am so gonna try this! How about you?

Moss Lettuce Basket! Luv it!

noreply@blogger.com (Anonymous) — Wed, 10 Apr 2013 00:35:00 +0000

This is such a great idea! I love it and can't wait to try it!

http://rainyside.com/container/MossLettuceBasket.html

Spicy N Sweet Grilled Salmon with Grilled lemony garlicky farrow

noreply@blogger.com (Anonymous) — Tue, 09 Apr 2013 23:32:00 +0000

Today it was almost 70 degrees and this salmon dish is one of my boys and my favorite warmer weather grilled dishes! I got 2lbs of salmon and I bet there will be nothing left! It is just so wonderful! My 6 year old son says he hates everything green but this recipe for grilled asparagus. So easy and brings out so much flavor! Hope you love it as much as we do! Let me know if you try it and what you think please.

Thanks
Monica

Ingredients

1/4	onion diced
1/4 c	lemon
1 Tbsp	brown sugar
1/8 tsp	cayenne pepper
1/2 Tbsp	minced ginger
2 Tbsp	soy sauce
1/4 c	red wine vinegar
	handful of cilantro chopped
2 lb	salmon filets cut into 4 oz portions. skin on Directions 1 In a plastic zip lock bag add all the ingredients, cut the fish and add to the bag and marinated for several hours or overnight. 2 Light your grill or grill pan. Remove the salmon from the marinade but save the marinade. You are going to use it on the salmon while it's cooking. 3 Place the salmon on the grill at a 10 o'clock angle presentation side down. 4 Cook for a few minutes and then move them to the 2 O'clock angle. Cook a few minutes 5 When you are happy with the color of the grill marks, carefully turn the salmon over. At this point angle doesn't matter you will be removing the skin if it doesn't remain on the grill anyway. Add some of the marinade to the top of the salmon to help keep it moist and get a great caramelized color. 6 Remove the salmon to a plate and cover in tinfoil and let it rest a few minutes. Serve with grilled asparagus farrow as a side This is the only green veggie my 6 year old says he will eat! He loves it! It is a great way to cook asparagus. Super easy and super flavorful! Hope you enjoy it as much as we do! Thanks Monica

Ingredients

a bunch of asparagus, bend to break and cut all to size, this gets rid of the tough part)

lemon

2 garlic cloves

olive oil

salt and pepper

Directions

Bend an asparagus stalk til it breaks and then line it up with the bunch and cut all to size. This get rid of the tough end

mince the garlic and sprinkle over the asparagus, add lemon juice oil and salt and pepper

Place on the grill and cook. Keep an eye on them you don't want them to burn, move them around on the grill.

remove from heat and enjoy! so good!

Ingredients

1 c	farrow
3 c	chicken stock
	pinch salt and pepper
	touch of olive oil
	asparagus
	garlic
	lemon Directions 1 place a cup of farrow in a sauce pan and add the stock, bit of olive oil and pinch salt and pepper. 2 bring to a boil, cover and reduce cook until all the water is absorbed 3 Grilled asparagus recipe, Grilled Asparagus w/ lemon and garlic Cut the cooked asparagus and mix with the farrow, I added some lemon zest just to kick it up! so good! Goes great with spicy n sweet salmon.!