Lime Ginger Chicken
8 boneless, skinless chicken breast halves
1/2 cup fresh lime juice
1 clove garlic
1 Tbls sliced ginger root
1 tsp whole peppercorns
1 teaspoon dried basil
1 Tbls soy sauce
1 Tbls white vinegar
1 tsp honey
1 Tbls water
1 Tbls grated lemon peel
5 Tbls olive oil
1 Tbls sesame oil
2 Tbls natural peanut butter
Cut chicken into bite-size pieces and marinate in lime juice for at least 2 hours in refrigerator.
Make a dressing by chopping garlic, ginger, and peppercorns in food processor or blender until pepper is no longer whole.
Blend in basil, soy sauce, vinegar, honey, water, and grated lemon peel. Pour 2 tablespoons of olive oil into blender and process until smooth. Set dressing aside.
Remove chicken from marinade and sauté it in sesame oil and olive oil until it turns white. Add dressing and stir until chicken is well coated and sauce is warm.
Mix in peanut butter. Stir in mushrooms. Add cornstarch mixture to thicken sauce. Sprinkle green onions on top and serve over rice.
24 peeled and de-veined raw jumbo shrimp about 1 1/2 lb
1 cup soy sauce
1 cup medium sweet sherry
1 tsp fresh grated gingerroot
12 slices bacon, cut in half to make 24 pieces
24 slices water chestnuts
Mix the soy sauce, sherry and ginger, then marinate the shrimp in for 2-3 hours in the refrigerator. Turn occasionally.
Partially cook the bacon until limp but NOT crispy.
Preheat oven to 400 degrees F.
For each one, wrap the bacon around a shrimp and a slice of water chestnut.
Secure with a toothpick. Arrange the shrimp on a rack in a large shallow roasting pan. Bake uncovered for 10 minutes, basting once or twice with the marinade. Turn shrimp and bake another 10 minutes or until the bacon is nicely browned, basting several times.
Fruity Breakfast Lasagna
4 cups corn flakes
2 cups minced watermelon
2 cups fresh blueberries or sliced strawberries
2 cups vanilla yogurt
Place 1/3 of the corn flakes in an even layer in the bottom of an 8 X 8 serving dish. Mix together the watermelon, blueberries and yogurt and spoon half of it over the corn flake layer evenly. Sprinkle another layer of the corn flakes over the yogurt and then layer the remaining yogurt over that. Sprinkle the remaining corn flakes evenly over the top.
Broiled Lake Perch W/Sorrel Sauce
2 lbs. fresh sorrel leaves
3 Tbsp shallots or mild onions
2 Tbsp olive oil
1/2 Cup white wine
1 Tbsp cornstarch
2 lb. Lake Perch fillets
Marinate the Perch fillets in lemon juice, olive oil, and freshly ground pepper about an hour before cooking.
Make the sauce: Wash the sorrel leaves carefully, cut in shreds, and cook in a small amount of water until very tender. Saute the finely chopped shallots in olive oil until transparent. Add the wine. Puree the sorrel leaves and add to the shallot-wine mixture. Simmer about 10 minutes. Thicken with cornstarch if necessary.
Broil the Perch with high heat under the broiler, basting with the marinade. Serve hot with the sauce in a separate dish.
Mint Ginger Fruit Salad
4 ruby grapefruit
4 sweet, medium apples
2 star fruit (carambola)
1 tablespoon grated fresh ginger
1 tablespoon finely chopped fresh mint
Cut away grapefruit peel and white pith. Holding grapefruit over a serving bowl to catch juice, cut sections from membranes; squeeze membranes to extract all juice. Core apples and slice into thin wedges; toss immediately with grapefruit and juice. Cut star fruit crosswise into 1/4-inch slices and add to bowl. In a small bowl, mix ginger with mint; toss gently with fruit. Chill until serving time.
2 sticks butter softened to room temperature
6 oz. cream cheese, softened
2 cups plain flour
Mix thoroughly; put in refrigerator to cool. Once cooled, shape into balls about 1 inch diameter.
1 1/2 cups brown sugar
2 Tbls softened butter
1 1/2 - 2 tsp vanilla
1 cup chopped pecans
Combine all ingredients, except pecans. Beat until smooth. Spread crust balls into tart muffin tins. Drop half the pecans into tins. Add filling, almost to top. Drop remaining pecans on top. Bake 25 minutes (325 degrees). Makes 36 tarts.
1 cup shelled pistachio nuts
4 Tbls olive oil
4 skinless, boneless chicken breast halves
garlic powder to taste
black pepper to taste
1 (10 oz) package baby spinach leaves, rinsed and drained
1 pint cherry tomatoes
1 avocado - peeled, pitted and sliced
1 yellow bell pepper, julienned
2 green onions, sliced
grated Parmesan cheese for topping
bottled balsamic salad dressing, to taste
1/4 lbs deboned salted codfish
1 medium-size ripe avocado, peeled and diced
1/2 cup vegetable oil
1/4 cup lime
1 garlic clove, crushed
2 fresh hot peppers, seeded and chopped
1 Tbls chopped fresh parsley
Pinch of sugar
1/2 cup fine unseasoned dried bread crumbs
1/4 cup coconut milk
freshly ground pepper
Cover the salt cod with cold water and let soak for 3 to 4 hours. Drain and rinse under cold water. Pat dry with paper towels. Place fish under preheated broiler, turning once, until each side is browned. Cool completely and then shred with a fork.
Mash the avocado and mix with the shredded salt cod.
In a separate bowl, whisk together the oil, lime or lemon juice, garlic, hot peppers, parsley, and sugar to make a dressing.
Add dressing to the avocado and salt cod mixture along with the cassava meal or bread crumbs and coconut milk. Mix thoroughly, then add salt and pepper to taste.
Grenadine Salad Dressing
3/4 cup grenadine
1/4 cup lemon juice
1 1/2 tsp. celery seeds
1 tsp. dry mustard
1 tsp. salt
Few grains white pepper
1/2 tsp. grated onion
3/4 cup salad oil
Combine all ingredients except oil and beat with a hand rotary beater until thoroughly mixed.
Add the salad oil very gradually, beating constantly; continue beating until dressing thickens slightly. Chill; stir or shake before using.
Irish smoked salmon
12 oz Irish smoked salmon
4 cups Mesclun salad mix
6 oz goat cheese, divided into fourths
1/2 loaf day-old French bread, cubed
1 each: lemon, lime, and orange, peeled and sectioned (reserve juices for dressing)
4 Tbls reserved citrus juices
3 Tbls extra virgin olive oil
2 Tbls chopped fresh chives
Salt and pepper to taste
Toast bread cubes at 350 degrees for croutons. In a small bowl, whisk together the citrus juices and olive oil; season with salt and pepper. On chilled salad plates, arrange slices of the smoked salmon in a fan pattern. Toss the greens with the dressing until lightly coated, and mound about a cup of the salad in the center of each plate. Place the fruit sections on top. Arrange goat cheese and croutons around the
plate. Serves 4, but the recipe is easily enlarged.
Chicken Salad W/Pinapple rings
2 cups cubed cooked chicken
1 cups bias cut celery
2 Tbls chopped pimento
1/2 cups roasted pecans
1/2 cups mayonnaise
2 tsp lemon juice
Salt and pepper, to taste
4 pineapple rings
Crisp salad greens
Combine chicken, celery, pimento, all but 2 tablespoons of the pecans, mayonnaise, and lemon juice. Sprinkle with salt and pepper. Place pineapple on salad greens and top with chicken salad and sprinkle with remaining pecans.
1/4 cup clarified butter
1 onion, large dice
1 green bell pepper, large dice
3 ribs celery, large dice
5 cloves garlic, minced
1 1/2 Lbs shrimp, peeled, deveined
1 1/2 Lbs boneless, skinless chicken,
cut into 1 1/2-inch cubes
3 bay leaves
1/2 tsp thyme
1/4 tsp paprika
Two 28-ounce cans stewed tomatoes1 cup chicken broth
3 tsp Louisiana Red Hot Sauce
1/4 cup Worcestershire sauce
1/2 Lbs andouille sausage 1/4-inch slices
1/2 Lbs smoked ham, cut into 1/2-inch dice
1/2 Lbs crawfish tails on, peeled
1 bunch green onions, Large bius cut
3 cups long-grained rice
Heat butter in an uncovered heavy-bottomed pot or kettle. Add onion, bell pepper, celery and garlic and sauté, stirring, for 5 minutes. Add shrimp, chicken, bay leaves and thyme, and continue to cook over medium heat until chicken becomes white and shrimp are pink, about 10 to 15 minutes.
Add paprika and stir thoroughly to mix well with other ingredients. Add tomatoes, stock, hot sauce, and Worcestershire sauce. Mix well.
Add sausage and ham. Stir well. Add crawfish tails and cook over moderate heat until liquid returns to a boil. Add green onions, salt to taste and rice. Cook over low heat for 30 minutes.
Potatoes Roasted w/bay leaves
8 medium-size red-skinned potatoes
1/2 cup olive oil
40 small bay leaves
1 tablespoon coarse sea salt
2 teaspoons herbes de Provence*
1 1/2 teaspoons coarsely cracked black pepper
Preheat oven to 350°F. Using small sharp knife and working on 1 potato, make 5 crosswise vertical cuts, spaced evenly apart, from 1 side to other side (do not cut through). Place potato in 13x9x2-inch
broiler proof baking dish. Repeat with remaining potatoes. Add some of oil to dish and toss potatoes to coat. Slide 1 bay leaf into each cut in each potato. Mix salt, herbs, and pepper in small bowl and sprinkle over potatoes. Roast potatoes until tender, about 55 minutes. Remove dish from oven. Preheat broiler. Drizzle remaining oil over potatoes. Broil until potatoes begin to brown, about 4 minutes.
1 cup sugar
2 tablespoons flour
1/4 teaspoon nutmeg
1/8 teaspoon allspice
1 cup cold water
2 tablespoons butter
1 teaspoon vanilla extract
In saucepan, mix together the sugar, flour, nutmeg, and allspice; blend in cold water. Bring to a simmer and simmer until clear and thickened. Blend in butter and vanilla. Serve over hot fritters or serve with bread pudding or other dessert.
Grilled Snapper in Banana Leaves
1/4 cup lemon juice
1/2 cup extra virgin olive oil
1 Tbls fresh thyme leave, minced
salt, to taste
pepper, to taste
4 (1/2 Lbs) red snapper fillets16 lemon slice
8 sprigs fresh thyme
4 banana leaves, washed, soaked in water and cut into 10-by-12 inch rectangles
1 Tbls extra virgin olive oil
1 garlic clove, minced
1 cup onion, julienne
1 cup yellow pepper, julienne
1 cup carrot, julienne
1 cup tomato, sliced thin
In a small bowl, whisk the lemon juice with ˝ cup olive; add thyme, salt and pepper.
Brush both sides of fillets generously with lemon mixture and place each in a banana leaf.
Place 4 lemon slices and a sprig of thyme on each fillet.
With the short side of the leaf facing you, fold bottom edge over fish; fold sides over fish, then fold package away from you to envelop the fish.
Secure each packet with 3 wet toothpicks or tie with a wet piece of string.
Cook the fish packets on grill, about 6 minutes per side.
While the fish grills, sauté garlic in 1 Tbls olive oil over medium-high heat about 1
minute. Add the onions through tomatoes and sauté about 5 minutes until vegetables are tender; season with salt and pepper.
To serve, put a fish packet in the center of each plate, open the leaf and spoon vegetables around fillet.
2 cups strong red wine
1 cup water
1/2 teaspoon powdered cinnamon
1/8 teaspoon powdered ginger
3 Tablespoons honey
1 Tablespoon vinegar
2 Tablespoons flour
Gently simmer all ingredients, except the flour, for 30 minutes. Remove the prunes and extract their pits if necessary. Chop them finely (I use a food processor).
Remove 1/2 cup of the spiced wine syrup and stir the flour into it, blending thoroughly.
Stir this thickener into the rest of the sauce.
Return the prunes to the pot, stir, and slowly simmer an additional 4 minutes.
Shellfish Louis Dressing
1 1/4 cups mayonnaise
1/3 cup finely chopped drained oil-packed sun-dried tomatoes
1/4 cup milk
1 1/2 tablespoons chopped fresh chives
1 1/2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons tomato paste
1/4 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
Whisk ingredients in medium bowl to blend. Season dressing to taste with salt and pepper.
Balsamic Molasses Chicken
4 boneless skinless chicken breast halves
1/3 cup molasses
1/3 cup balsamic vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 clove garlic, crushed
1 tsp. dried basil
Preheat oven to 350?F.
In medium bowl, mix together molasses and balsamic vinegar. Add salt, pepper, crushed garlic and basil, stirring to mix well.
Take chicken breast fillets and place in a casserole dish; pour marinade over chicken. Using a fork to turn chicken, make sure it is coated on all sides. Place in refrigerator to marinate for 30 minutes.
Remove from refrigerator; cover casserole and place in oven. Bake 30 minutes or until chicken is fork tender and no longer pink inside.
Eggplant and Roasted Red Pepper Terrine
3 large red bell peppers Roasted peeled and seeded
2 large, long (11-inch), firm eggplants (about 2 1/2 lbs)
2 Tbsp olive oil
1 1/2 cups (loose) basil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 oz fresh Mozzarella cut into 1/8-in slices
3 cloves of garlic, peeled and finely chopped
2 to 3 ripe tomatoes (1 1/4 lbs), each cut into 6 to 8 pieces
1/4 cup virgin olive oil
2 Tbsp red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco sauce
Prepare the eggplants. Heat a grill or grill pan until very hot. Cut the eggplants lengthwise into 1/2-inch slices and lay out flat on a large flat surface such as a baking pan. Brush the slices on both sides with the grapeseed or peanut oil, and sprinkle with salt. Cook the eggplant slices on the grill, covered, for 4 minutes on each side, until they are nicely browned and softened. If your grill does not have a lid, make a tentlike lid of aluminum foil and place it over the eggplant as it cooks.
Prepare the Basil. While the eggplant is grilling, soften the Basil by blanching it in boiling water for 5 to 10 seconds. Remove, cool under cold water, drain.
Build the terrine. Line a terrine mold or loaf pan with plastic wrap. Arrange a layer of eggplant in the bottom of the mold and top it with about a third each of the red pepper pieces, parsley, and cheese. Repeat, beginning and ending with a layer of eggplant, until all the ingredients are used. Cover with plastic wrap and press on the wrap to compact the mixture. Refrigerate.
At this point you can make the terrine in advance and store in the refrigerator until you are ready to serve it.
Prepare the sauce. Place the garlic and tomatoes in a blender and blend until smooth. Push the mixture through a food mill (fitted with a fine screen) over a bowl. Add the remainder of the sauce ingredients. Mix well.
Serve. To serve, pour some of the sauce on a large platter and unmold the terrine in the center. Cut it into slices and serve with the remainder of the sauce.
rice with Peas
2 Tbls olive oil
2 Tbls chopped onion
1/4 cup green peas
1 bay leaf
1 1/2 cups dry jasmine rice
3 cups water
salt to taste
In a large saucepan over a medium-low heat, warm the oil. Add onion and saute
for 3 to 5 minutes. Mix in green peas, bay leaf, and jasmine rice. Stir to coat
Pour 3 cups water into the saucepan and add the salt. Increase the heat to
medium and let the rice come to a quick simmer. Reduce heat to low and let rice
simmer lightly and sit uncovered until all of the liquid is absorbed. Cover the
rice and remove from heat, let sit approximately 40 minutes.
Grilled Ginger Garlic Squab
3 Tbls vegetable oil
1 Tbls finely grated ginger
2 large garlic cloves, minced
1 1/2 tsp salt
1/2 tsp Fresh Ground black pepper
Rinse and dry squab thoroughly; cut in half down the backbone and press out flat. Rub with a little oil. Mix ginger, garlic, 3/4 teaspoon salt and pepper together and rub evenly over squab. Set aside for at least one hour.
Prepare a fire in the grill. Cook squab, brushing occasionally with remaining oil. Turn several times and cook until surface is golden-brown.
Sweet and Sour Red Cabbage
1/4 cup (1/2 stick) butter
1 2-pound red cabbage, thinly sliced (about 12 cups)
6 Tbsp sugar
2/3 cup balsamic vinegar
Melt the butter in a large pot over medium heat. Add cabbage and sauté until slightly wilted, about 5 minutes. Add sugar, toss to coat evenly. Add vinegar. Reduce heat to medium-low; cover, simmer until cabbage is tender, stirring often, about 30 minutes. Season to taste with salt and pepper.
Sweet Onion & Mushroom casserole
1/2 cup melted butter, divided
1 Tbls fresh lemon juice
16 oz. fresh sliced mushrooms
4 cups sliced sweet onion rings
salt and pepper, to taste
3 cups diced tomatoes, drained if canned
2 cups soft bread crumbs, divided
In a large skillet in 3 tablespoons of melted butter and the lemon juice, saute the mushrooms; set aside. Add 2 tablespoons of melted butter to the skillet; saute onions until transparent. Place onions in a 1 1/2-quart baking dish; top with mushrooms.
Sprinkle with salt and pepper. Combine tomatoes and half the bread crumbs; season with salt and pepper. If tomatoes are fresh, simmer for about 10 minutes. If canned tomatoes are used, simmer for a minute. Pour tomato mixture over mushrooms. Toss the remaining crumbs with the remaining melted butter. Sprinkle crumbs over tomatoes. Bake at 350 degrees for 30 minutes.
Grilled Scallops W/ Grains of Paradise
12-16 large scallops
1/4 cup olive oil
2 Tbls white wine vinegar
2 tsp fresh oregano, finely chopped
2 tsp lemon juice
2 cloves garlic, mined
1/4 tsp salt
1/4 tsp Grains of Paradise
skewers, pre-soak for one hour if using wood
1 1/2 pounds sea bass fillets, about 1 - 1 1/2 inches thick
1/4 cup white cooking wine
2 tablespoons Dijon mustard
2 tablespoons extra virgin olive oil
2 tablespoons honey
juice of 1/2 lemon
1/4 teaspoon Worcestershire sauce
1/4 teaspoon ground black pepper
Combine all ingredients, except fish, in a large mixing bowl. Add sea bass, making sure to coat very well. Preheat grill for high heat. Remove fish from marinade. Place fish on grill. Brush on some of the marinade and cook for 5-7 minutes. Turn fish and apply marinade again. Cook for a remaining 5-7 minutes, or until fish flakes easily with a fork. When done, remove from heat and serve.
Greek Baked Perch
1/3 cup onion, finely chopped
2 Tbls olive oil
2 garlic cloves, minced
1/4 cup dry white wine
1/8 tsp dried thyme
1/8 tsp dried oregano
1 (16 oz) can whole tomatoes, drained, chopped fine (reserve 1/4 cup liquid)
3/4 lbs perch fillets
1/4 cup kalamata olive, pitted, chopped
1/3 cup feta cheese, crumbled
In a skillet cook onion in oil over moderately low heat, stirring, until it is softened. Add garlic and cook, stirring, 1 minute.
Add wine and boil the mixture until almost all the liquid is evaporated. Add the thyme, oregano and tomatoes with reserved liquid, bring mixture to a boil, and cook it over moderate heat, stirring occasionally, 5 minutes, or until it is thickened slightly.
Spread half the sauce in the bottom of a gratin dish just large enough to hold the fish in one layer.
Top it with the perch, skin sides down and spread remaining sauce over perch.
Sprinkle olives and Feta evenly over the sauce and bake 15 to 20 minutes at 400 degrees F. or until fish just flakes when tested with a fork.