Archive for the Recipes Category

Bourbon Molasses Glazed Shrimp

2 pounds large shrimp, unpeeled 1/4 cup extra-virgin olive oil 1/4 cup bourbon 3 tablespoons molasses 1 tablespoon plus 1 teaspoon cider vinegar 1 tablespoon plus 1 teaspoon hot sauce 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground pepper Peel and devein shrimp, keeping tails intact. Mix olive oil, bourbon, molasses, cider vinegar, salt, and pepper in a medium bowl; add shrimp and toss to coat. Refrigerate 1 hour, stirring occasionally. Prepare grill for medium-high heat. Thread shrimp on skewers; grill until shrimp are opaque and marked, turning once, about 4 minutes. Makes 4 servings.

Read More...

Bacon, Blue Cheese, and Bourbon Burgers

20 to 24 ounces ground beef chuck 1/4 cup bourbon 1 1/2 tablespoons soy sauce 4 strips applewood smoked bacon 1/2 small red onion, vertically sliced Freshly ground pepper 1/2 cup crumbled blue cheese 4 (4-inch) soft buns or rolls, split Condiments: Dijon mustard, mayonnaise, bread and butter pickle slices Lightly mix ground beef, bourbon, and soy sauce until well distributed.  Form into 3-inch wide patties. (Don’t overwork the meat to keep the burgers tender and juicy.) Cook bacon on a griddle over medium-high heat until crisp.  Drain on paper towels; pour off excess drippings, but keep a thin coating […]

Read More...

Pan-Seared Tuna with Fennel Nicoise

2 tablespoons extra-virgin olive oil, plus more for brushing fish 1 large fennel bulb, very thinly sliced 1 medium red bell pepper, thinly sliced 1/2 small red onion, thinly sliced 1/4 cup orange juice 12 to 16 imported ripe olives, pitted and sliced 1 1/2 tablespoons drained capers Salt and freshly ground pepper 4 (6- to 8-ounce) tuna fillets (about 1 1/4 inches thick) Heat 1 tablespoon olive oil in a large, heavy skillet over medium-high heat until hot but not smoking. Add fennel, bell pepper, and onion; sauté until golden brown and just tender, 4 to 5 minutes. Remove […]

Read More...

Grilled Scallops on Baby Greens with Lemon Vinaigrette

For vinaigrette: 1/2 cup olive oil 1/4 cup fresh lemon juice 1 1/2 teaspoons Dijon mustard 1 teaspoon crushed garlic 1/2 teaspoon grated lemon rind 1/2 teaspoon sugar Salt and freshly ground pepper For scallops: 16 sea scallops (about 1 pound) Water-soaked wooden skewers 6 cups mixed baby greens Prepare vinaigrette: Whisk together all the ingredients in a small bowl; season to taste with salt and pepper. Measure out and reserve 1/4 cup vinaigrette for basting scallops. Prepare scallops: Prepare grill (medium-high heat). Thread scallops on skewers. Brush grill rack with oil to prevent sticking. Brush scallops with reserved 1/4 […]

Read More...

Brown Sugar Grilled Salmon

1/4 cup packed light brown sugar 2 tablespoons smoked or sweet paprika 1 tablespoon minced fresh thyme 3/4 teaspoons coarse salt 4 (5- to 6-ounce) salmon filets (1 to 1 1/4 inches thick) Mix brown sugar, paprika, thyme, and salt; rub on salmon. Let stand 15 minutes. Preheat grill for medium-high heat. Place salmon, skin sides up, on oiled grill rack. Cover and grill 2 minutes. Turn salmon and grill to desired doneness, about 4 to 6 minutes. Makes 4 servings.

Read More...

Braised Fish in Tomato Fennel Broth

Braised Fish in Tomato Fennel Broth Ingredient tip: Thinly shave the leftover fennel, marinate in your favorite vinaigrette, and toss with green salads. 1 1/2 pounds skin-on halibut fillets Salt and freshly ground pepper 1/4 cup extra-virgin olive oil, divided 1 medium fennel bulb, trimmed, cored, and very thinly sliced 2 cloves garlic, minced 1 cup chicken broth 1/2 cup dry white wine 1 pint cherry tomatoes 2 tablespoons minced fresh parsley 1 tablespoon minced fresh fennel fronds Cut fish into equal serving-size pieces; season with salt and pepper. Heat 2 tablespoon olive oil in a large skillet over medium-high […]

Read More...

Whole Wheat Banana Bread

I have always thought banana bread was better with some whole wheat flour in it to add texture, and now I think it is even tastier with chocolate. I added grated chocolate to my best banana bread and it turned out to be super moist, with subtle chocolate flavor flecks through and through. It is good and good for you. 1/4 cup plus 1 tablespoon all-purpose flour 1/ 4 cup whole wheat flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/8 teaspoon salt 1 1/2 ounces bittersweet chocolate, grated 1/2 cup mashed ripe banana, about 1/2 large banana 1/4 […]

Read More...

Coconut Curry Halibut and Roasted Green Beans

2/3 to 3/4 pound thin green beans, ends trimmed 1/4 cup coconut oil, divided 1/4 cup coconut milk 1 tablespoon soy sauce 1 tablespoon green curry paste 2 teaspoons grated ginger 1 teaspoon sugar 1/2 cup organic unsweetened grated coconut 4 (4- to 5-ounce) halibut fillets 3 to 4 tablespoons fresh cilantro leaves Preheat oven to 400 degrees F. Toss green beans with 1 tablespoon coconut oil; spread in a single layer in a rimmed baking sheet. Roast until just tender and lightly browned, about 15 minutes. Keep warm. Meanwhile, combine coconut milk, soy sauce, green curry paste, lime juice, […]

Read More...

Grilled Shrimp with Gazpacho Sauce

3 tablespoons extra-virgin olive oil, divided 2 tablespoons fresh lime juice 1 tablespoon Mexican seasoning blend 24 to 30 jumbo shrimp, peeled and deveined, with tail on 2 cloves garlic 2 large fresh, meaty tomatoes, cubed 1/2 cup diced seeded cucumber 1/2 small red onion, coarsely chopped 2 roasted red peppers from jar, coarsley chopped 3 tablespoons chopped fresh cilantro 1/4 teaspoon salt Mix 2 tablespoons olive oil, lime juice, and Mexican seasoning blend in a bowl. Add shrimp, and toss to coat; cover and let stand while you prepare the grill for medium-hot heat. Meanwhile, with machine on, drop […]

Read More...

Chard Cakes with Garlic Yogurt Sauce

Chard Cakes with Garlic Yogurt Sauce

Plenty of Farmers Market Goodness My absolute favorite cookbook of all time was recommended by a farmer at the Montford Farmer’s Market right before they closed for the season. Stopping by the Full Sun Farm table, I asked Vanessa Campbell how she likes to cook greens at home. From the back of the truck, she pulled out a cookbook thick with well loved pages of recipes, Plenty:Vibrant Recipes from London’s Ottolenghi, and flipped to one she likes to make with kale or chard. My own copy of the now rests within reach of my kitchen work table. The page that […]

Read More...

Like Us on Facebook

This message is only visible to admins.

Problem displaying Facebook posts.
Click to show error

Error: Server configuration issue

Follow Us!