Marinated Tomatoes

Ripe Tomatoes, sliced thinly

Balsamic Vinegar

Olive Oil

Fresh Basil (or favorite herb)

Seasoned Pepper

Garlic Salt

Lay tomato slices in single layer or fanned slightly.  Sprinkle fresh herbs, seasoned pepper, and garlic salt over the tomatoes.  Drizzle balsamic and olive oil liberally over the top.  Cover and let sit for at least 1 hour.  If you refrigerate, allow the tomatoes to come to room temperature before serving.

Add slices of Buffalo Mozzarella for a Caprese Salad

 

 

 

Ahi Tuna Tartare

To this day I still tell people that I married my husband because of his Tuna Tartare, We met at Trilogy Restaurant in Irvine. This was one of the items he added to the menu just after he started there… it just may be true…. How could you not fall in love with a man that creates this…
   
1 lb    Fresh Ahi, diced 1/8" cubes
2    Shallots, mince
1 tsp    Whole Grain Mustard

Sea Salt, to taste
White Pepper, to taste
3 Tb    Extra Virgin Olive Oil
½    Lemon, juice
2 Tb    Fresh Chives, chopped
1 cup    Crème Fraiche
2 Tb    Wasabi Cured Tobika Caviar
Salt & Pepper to taste
Toast Points


Mix Ahi, shallots, mustard, sea salt, white pepper, olive oil, lemon juice and chives
Mix Crème Fraiche, wasabi caviar, salt & pepper to taste
Serve tartare with a scopp of the crème fraiche mixture and toast points on the side.

Easy "Cheesy" Dips

There is a less 'refined gourmet' strain in our family, and I think if most people are honest they would admit to finding it within themselves as well.  So while this blog pays homage to our family voyage of culinary discovery, it still has to acknowledge our roots... thus cheese dip... and Velvetta  (everyone secretly loves Velvetta!)...

Cream Cheese
Place a block of cream cheese in shallow bowl, then cover with one of the following:
                             Fresh Salsa
                             Raspberry-Chipotle Sauce
                             Chutney
                             Tapenade

Serve with crackers and cheese spreader

 

 

Velvetta 2 ways

 Queso con Salsa

             1 block     Velvetta, cut in cubes
              ½ cup     Salsa
              ¼ cup     Onions, diced
                       1     Jalapeño, diced (optional)

Microwave ingredients in a large bowl, until melted.  Stir and serve with tortilla chips.

 

 

Queso con Chili

             1 block     Velvetta, cut in cubes
                1 can     Chili

Microwave Velvetta and chili in a large bowl, until melted.  Stir and serve with tortilla chips.

Nutty-Cheese Spread & Ginger Snaps

I discovered this recipe at a ladies potluck, my friend Rachael H. provided me with the recipe.  I love the snap & sweet of the ginger under the creamy-salty!

 

    8oz package     Cream Cheese, softened
                  1 Tb     grated onion
                 1 tsp     minced garlic
              ¼ cup     butter
              ¼ cup     brown sugar
                1 tsp     Worcestershire sauce
               ½ tsp     prepared mustard
                1 cup     toasted pecans, finely chopped
                            Ginger Snaps

§  In a small bowl, combine the cream cheese, onion and garlic.  Transfer to serving plate, and shape into a 6” disk.  Set aside.

 

§  In a small sauce pan, combine the butter brown sugar, Worcestershire sauce and mustard.  Cook and stir over medium heat for 4-5 minutes, or until sugar has dissolved.  Remove from heat, then stir in pecans.  Let cool slightly

§  Spoon over cheese mixture.  Let set

§  Serve with ginger snaps.

 

Thai Satays & Peanut Sauce

Satays
         2-3 pounds      Chicken or Beef, cut into
                                    thin strips - or -  large Shrimp
                                    Bamboo skewers
Marinade
                1 bunch      Fresh Basil
                1 bunch      Fresh Cilantro
                1 bunch      Green Onions, chopped coarsely
                3 cloves      Fresh Garlic   
                      2 Tb      Fresh Ginger, grated
                        2-3      Chiles (Thai or Serrano)
                 2 stalks      Lemon Grass
                   ¼ cup      Oyster Sauce
                   ½ cup      Vegetable Oil

·        Place all marinade ingredients in a food processor or blender.  Blend until smooth. 

·        Place beef or chicken strips container and coat with marinade.  Do not marinate both beef and chicken in the same container. Cover and let sit in refrigerator for at least 2 hours.

·        Skewer meat and grill on barbecue.

 

Peanut Dipping Sauce:

This recipe can be prepared in 45 minutes or less.

                     1 cup      peanut oil
              8 ounces      natural unsalted peanuts in their shells, shelled (1 cup shelled)

                            3      large shallots, thinly sliced
                      2 Tb      minced peeled fresh ginger (packed)
                             1      garlic clove, minced
                            3      anchovy fillets, drained, minced
                       1 Tb      brown sugar (packed)
                 1½  tsp      Sambal
                      1 tsp      ground coriander
                      1 tsp      salt
                  1/2 tsp      ground cumin
           2 3/4 cups      (or more) water
                      2 Tb      fresh lemon juice

·        Line baking sheet with paper towels. Heat oil in large skillet over medium heat. Add peanuts; fry until golden brown, watching closely to avoid burning, about 3 minutes. Using slotted spoon, transfer peanuts to paper towels; drain. Cool. Finely grind peanuts in processor. Discard all but 1 tablespoon oil in skillet.

·        Heat oil in skillet over medium heat. Add shallots, ginger and garlic; sauté until shallots are almost tender, 3 minutes. Add anchovies and next 5 ingredients; stir 1 minute. Add 2 3/4 cups water; simmer until shallots are tender, 5 minutes. Add peanuts; simmer until mixture thickens slightly, 5 minutes longer. Season with salt. (Can be made 1 day ahead. Cover; chill. Before using, rewarm over low heat, stirring occasionally and adding more water to thin sauce.) Stir lemon juice into sauce. Serve warm.

Steamed Wontons or Potstickers

                 
            1 pound     ground turkey

                       1     egg

                 2 Tb     grated fresh ginger

                      2     green onions, chopped finely

             2 clove     garlic, minced

                 2 Tb     soy sauce

                 2 Tb     sesame oil

                 1 tsp     rice vinegar

                 1 tsp     sugar

                             salt & white pepper to taste

          1 package     wonton wrappers

In a food processor combine all ingredients except for wonton wrappers.  Process ingredients until they are well mixed.

Place a small bowl of water near work surface.  Place a small portion of the mixture in the center of a wonton wrapper (½ - ¾  of a teaspoon, depending on size of wrapper).  Dab water around the edges with fingertips, then fold wrapper around fillings.  Pinch edges together to form a pouch.  (If unable to steam immediately, store wontons under plastic or a slightly damp cloth to maintain moisture.)

Heat a small amount of water in wok (you should be able to rest steam baskets just above water level).  Place finished pouches in a bamboo steam basket.  To avoid sticking, line the bottom of the basket with a damp piece of cotton cloth, and place wontons slightly apart.  When baskets are full, stack and cover.  You may have to steam wontons in more than one batch. Place steam basket over boiling water in wok.  Let steam for 10-15 minutes or until wontons do not fall apart when handled.  Be sure to add water to wok, if needed, do not let water evaporate completely.

Serve warm with favorite Asian dipping sauce. 

For potstickers:  after steaming set aside.  Heat vegetable oil in wok or non-stick frying pan.  Place wontons in pan until bottom is golden brown.  Serve warm with favorite Asian dipping sauce

 

Salmon-Dill Canapés

Spread:

                       1     Fresh Salmon Steak (8 oz.)

                       1     package Cream Cheese (8 oz.)

                 3 Tb     Fresh Dill

                 2 Tb     Lemon Juice

               ¼ tsp     Salt

               ¼ tsp     Cayenne Pepper

 

Garnish:

                             Toast rounds or water crackers

                             Diced Red Onion

                             Cucumber, sliced

                             Capers

                       

Broil Salmon 4” from hear for 5 to 7 minutes on each side.  Cover and chill till cool. 

Remove skin and bones.

In food processor place salmon and other ingredients.  Blend till smooth. 

Chill for 24 hours.

Spread on toast rounds.  Garnish with cucumber, diced red onions, and capers

 

Honey-Roasted Glazed Nuts

I use this same recipe to make honey-roasted pecans, then keep them on hand to toss in salads.

                             Nonstick vgetable oil spray

              2 cups     Peanuts, dry-roasted & unsalted

              2 cups     Cashews, dry-roasted & unsalted

              2 cups     Walnuts

                                    2 cups     Mixed Nuts, unsalted

                                    ¼ cup     Brown Sugar

                                       2 Tb     Canola Oil

                 2 TB     Water

                 2 Tb     Rosemary, fresh chopped

                 2 tsp     Sea Salt, or coarse Kosher Salt

               ½ tsp     Cayenne Pepper      

 

§  Preheat oven to 350®F.

§  Spray 2 large rimmed baking sheets

§  Place nuts in large bowl\

§  Mix brown sugar and remaining ingredients in small sauce pan.  Stir over medium heat until sugar dissolves and syrup is smooth.

§  Pour over nuts, toss to coat.

§  Divide nut mixture between prepared sheets.   Bake until golden and thickly glazed, stirring occasionally, about 20 minutes.

§  Cool nuts on sheets, occasionally loosening and separating nuts with spatula

Buffalo Chicken Wings - Ode to the Honey Bucket

Buffalo Wings are NOT composed of any known part of a buffalo… and were actually created in Buffalo, New York.  I obtained a portion of this recipe from a bartender at the HoneyBucket in Long Beach, which was a fine established dive, popular for their secret wing recipe.  (I once waited for 45 minutes for an order.)
 

       12 or more     Chicken Wings, thawed

                             Vegetable Oil for frying

              ½ cup     Blue Cheese Dressing

               6 to 8     Celery Sticks, trimmed and cleaned

Heat oil in deep-sided skillet or deep fryer to 375°.  Place as many wings in the hot oil as will fit comfortably without causing the oil to overflow.  (Warning: when the moisture from the chicken first hits the hot oil it may froth up and over the sides if the pan is too full.)  Cook the wings until they reach the desired crispness.  You may have to cook wings in more than one batch.  If you are trying to cut calories, bake the wings (turning frequently) on a cookie sheet coated with a non-stick spray at 375°.

 

Meanwhile in a small sauce pan over medium heat, combine the following ingredients:

               1 stick     Butter

              ½ cup     Tabasco Sauce

                  1 Tb     Garlic Salt

                                       1 tsp     Paprika

                                       1 tsp     Cayenne Pepper (more if you like it hot, less if you don’t)

                                     ½ tsp     White Pepper

Stir ingredients till well mixed, then transfer to a larger container with a lid.  As the crisp chicken wings are removed from the oil, place them into the container.  Seal the lid and toss contents to coat the wings with the Tabasco mixture.  Place coated wings on a serving platter, and toss the next batch of wings in the remaining mixture.

 

Serve the wings with the traditional Blue Cheese Dressing for dipping (or Ranch Dressing for those less daring) and crunchy celery sticks to help cool the heat in the mouth

Aioli, Hummus & Tapenade - Mediterranean Trio

Serve all with pita, toasted baguettes, or bread sticks.
Aioli – can simply be spread on bread, but is also great served as a dip with raw or grilled vegetables.
Hummus – keep cans of garbanzos in your pantry, this whip together very quickly for last minute guests
Tapenade – has intense flavor, great when used as a sandwich spread.

Aïoli the Mediterranean mayonnaise

    6 large    Garlic Cloves, peeled

     ½ tsp    Salt

    6 large    Egg Yolks, at room temperature

       2 tsp    Fresh Lemon Juice

   1¼ cup    Olive Oil

Place garlic cloves, salt, lemon juice, and egg yolks in a blender and process until smooth.  With the motor running, slowly drizzle the olive oil in.  When the mixture thickens to the consistency of mayonnaise, turn the blender off.  Over processing may cause the ingredients to break or curdle. May be kept in the refrigerator for up to 2 days.

Quick and Easy Hummus bi Tahini

      1 can    Garbanzo/Chickpeas with juice

                  Juice from a Lemon

   1/3 cup    Tahini Paste (sesame paste)

    1 clove    Garlic

        1 Tb    Olive Oil

      pinch    Cayenne Pepper

                  Salt to taste

Optional    flavor with one or all of the following: roasted red peppers or garlic,

                  cilantro & jalapeno, or smoky chipotle      

Place all ingredients in a food processor.  Purée.  The result should be a smooth, slightly grainy paste.  Taste to check balance of lemon juice and salt.

 

Tapenade

    ½ cup    Capers

      1 cup    Small Black Olives (Nicoise or Kalamata), pitted

      pinch    Dried Thyme

           ½    Dried Bay Leaf, crumbled

                  Salt & Pepper to taste

    ½ cup    Extra-Virgin Olive Oil

   squeeze    Lemon

 

Soak the capers for 20 minutes, grain and dry on paper towels.  Place all ingredients in a food processor and blend to a smooth paste.

Bruschetta

Traditionally the word bruschetta describes bread slices rubbed with garlic, drizzled with extra virgin olive oil, sprinkled with salt, toasted golden, and then served warm.  Many now use this term to include a variety of toppings for the toasts.  This recipe was originally inspired by an appetizer from Peppino’s.

Italian “Salsa” Topping

                  6-8     ripe roma tomatoes, diced

              ¼ cup     onions, diced finely

                      2     cloves garlic, minced

              ¼ cup     capers

  2 generous Tb     fresh basil, minced

              1-2 Tb     balsamic vinegar

              1-2 Tb     extra virgin olive oil

                             salt  and pepper to taste

Combine all ingredients in a covered container.  Refrigerate and allow the flavors of the garlic and basil to infuse for at least one hour.  Taste to check seasoning, if bland consider adding more balsamic, salt and pepper.

 

Toasts

                       1     baguette, sliced into ¼” rounds

                1 cup     extra virgin olive oil

                             garlic salt

Brush baguette slices with extra virgin olive oil and sprinkle with garlic salt.  Place on cooking sheet and toast in oven at 375° and toast, checking frequently, till golden.  For best results serve warm.

Oak Grilled Artichoke and Lea & Perrins Dip

 

One of our families favorite menu items, from one of our favorite restaurants in Seal Beach, California... a must order almost every time we go!

 

Artichokes

Cut artichokes into quarters and steam:

boil or microwave until they are tender and the

leaves are easy to pull from the flower.

Baste with garlic butter and grill over barbecue until hot.

Lea & Perrins Dip
 

              ¼ cup     Sesame Oil

              ¼ cup     Olive Oil    

              3 Tbsp     Honey

              2 Tbsp     Lemon Juice

                 2 tsp     Seasoned Salt

             2-3 oz.     Lea & Perrins Worcestershire

                1 cup     Mayonnaise

Mix all ingredients and store cold.