Archive for the Recipes Category

Grilled Yellow Squash Roulades

4 large yellow squash 2 to 3 tablespoons extra-virgin olive oil Sea salt and freshly ground pepper, to taste Parsley Mint Pistachio Pesto (recipe follows) Preheat grill for medium-high heat. Trim each squash; cut a very thin lengthwise slice down two “opposing” sides of each squash to make two flat sides. Holding a squash curved side down, cut into 1/2-inch-thick lengthwise slices that are parallel to the flat sides. Brush with olive oil and sprinkle lightly with salt and pepper. Grill squash slices until lightly marked and tender, 4 to 6 minutes. Transfer to a plate. While squash is warm, […]


Vietnamese Beef Salad

6 tablespoons fresh lime juice, divided 2 tcloves garlic, pressed, divided 1/2 teaspoon sea salt, divided 2 tablespoons peanut oil 2 teaspoons sesame oil, divided 1/4 teaspoon crushed red pepper 1 teaspoon sugar 1 pound flank steak, sliced 1/4 inch thick 3 ounces dried thin rice noodles, cooked, rinsed and drained 1 small head butter or Boston leaf lettuce, leaves separated 1 large carrot, cut into thin strips with vegetable peeler 1 small cucumber, peeled and thinly sliced 1/4 cup wasabi dried peas 1/4 cup lightly packed fresh cilantro leaves 1/4 cup lightly packed fresh mint leaves For salad dressing, […]


Stir-Fried Chicken and Figs

1 pound skinned and boned chicken breast halves, cut into 1-inch strips
2 tablespoons tamari sauce or soy sauce 1/4 cup sherry 1/4 cup water 2 tablespoons mirin or 1 teaspoon honey 2 teaspoons cornstarch 1/4 teaspoon Chinese five-spice powder, or to taste 2 tablespoons peanut oil
8 fresh figs, stemmed and halved vertically 2 cup hot cooked soba or rice noodles or rice Garnish: diagonally-cut thin slices green onion, toasted sesame seeds Toss chicken with soy sauce; let stand 15 minutes. Mix sherry, water, mirin, cornstarch, and five-spice powder in a small bowl, stirring until cornstarch dissolves. Heat oil in wok […]


Shredded Chicken Tacos with Tomatillo Salsa and Queso Fresco

7 tomatillos, husks removed 1 large poblano chili 2 cloves garlic, chopped 3/4 cup lightly packed fresh cilantro leaves, chopped Juice of 1 lime 1/4 teaspoon kosher salt 1/4 teaspoon sugar 1 3/4 cups shredded rotisserie chicken 10 corn tortillas 1 cup (4 ounces) crumbled queso fresco Optional toppings: shredded lettuce, diced tomato Preheat broiler. Line a baking sheet with heavy-duty foil. Arrange whole tomatillos and poblano on baking sheet. Broil 4 inches from heat source until tomatillos are soft all the way through and blackened, about 8 minutes. Skins will split and juices will collect on foil. Turn tomatillos […]


Lavender Orange Marinated Chicken and Lamb Kebabs

4 cups fresh unsweetened orange juice 15 to 20 sprigs fresh lavender 4 cloves garlic, crushed 1/4 cup extra-virgin olive oil 2 tablespoons honey 2 tablespoons finely grated orange rind 2 tablespoons minced fresh thyme 2 tablespoons minced fresh marjoram 2 (6-ounce) skinless, boneless chicken breast half 1 pound trimmed, boneless leg of lamb, cut into 1-inch cubes Strip flowers from lavender into a medium saucepan. Add orange juice; bring to a boil. Reduce heat and simmer, uncovered, until syrup reduces to 1 cup. Let cool completely; strain to remove lavender. Place 1/2 cup syrup, garlic, olive oil, honey, orange […]


Lamb Chops with Pinot Noir Sauce

1/4 cup extra-virgin olive oil, divided 2 medium carrots, chopped 1 medium onion, chopped 1 tablespoon plus 1 teaspoon all-purpose flour 1 1/2 cups Pinot Noir or other dry red wine 2/3 cup beef broth 8 juniper berries, lightly crushed 2 tablespoons chopped fresh or 1 teaspoon dried thyme leaves Salt and freshly ground pepper 8 lamb loin or rib chops Heat 2 tablespoons olive oil in a medium saucepan over medium-high heat. Add carrots and onion; sauté until lightly browned, about 10 minutes. Stir in flour; cook 1 minute, stirring constantly. Stir in wine until no lumps of flour […]


Grilled Honey Orange Chicken Kebabs and Beets

1 1/2 cups unsweetened orange juice 3/4 pound skinless, boneless chicken breast halves 3 cloves garlic, crushed 1/4 cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons honey 1 1/2 tablespoons freshly grated orange zest 1/4 cup minced fresh herbs: thyme, marjoram, sage, oregano 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground pepper Pour orange juice into a small saucepan; bring to a boil over medium heat.  Boil, uncovered, until juice reduces to 6 tablespoons, about 15 minutes, increasing or reducing the heat as necessary to keep it softly boiling but not boiling over. Pour into a medium bowl and […]


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.


Grilled Lamb Chops with Citrus Tapenade Relish

2 large oranges or 4 clementines 1/4 cup finely chopped pitted Kalamata or other ripe olives 1/4 cup finely chopped walnuts 2 tablespoons minced fresh mint leaves 2 tablespoons minced green onion 4 (1- to 1 1/4-inch-thick) loin lamb chops 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper Working over a bowl to collect juices, peel and section orange; discard seeds and peel. Dice sections; measure out and reserve 2 tablespoons juice into a small bowl for lamb. Stir olives, walnuts, mint, and green onion into bowl of orange sections. Let stand while preparing lamb. Place lamb chops […]


Grilled Chicken with Mediterranean Tomato Relish

1 cup diced seeded tomato 1/4 cup prepared tapenade 1 tablespoon chopped fresh basil or thyme 1 teaspoon balsamic vinegar 1/4 cup crumbled feta cheese 4 (5-ounce) skinless, boneless chicken breast halves 1 tablespoon olive oil 1/2 teaspoon coarse salt 1/2 teaspoon freshly ground pepper Combine tomato, tapenade, basil, vinegar, and feta; set aside. Pound chicken between sheets of plastic wrap or wax paper to even thickness; brush with olive oil and sprinkle lightly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Grill over medium-hot coals 4 to 5 minutes on each side or until cooked through. Season tomato mixture […]

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