Wednesday, April 29, 2009
Monday, April 27, 2009
To make this recipe right I wanted to learn how to segment an or as I learned supreme. This site gave me enough confidence to give it a try. I must say that some practice will definitely be needed before I am perfect at this. http://freshcatering.blogspot.com/2007/04/how-to-supreme-segment-orange.html
Sunday, April 26, 2009
1 bunch of local asparagus
1/3 cup of frozen peas
2 tablespoons of olive oil
the zest from 1 lemon
salt and pepper to season
Wash asparagus and cut each spear into about 3 pieces. Heat a skillet large enough to fit all of your asparagus on medium high and add oil. When oil is heated add asparagus, lemon zest, salt, and pepper. Cook stirring regularly until asparagus begins to turn a brighter green, about 3 minutes, at this time add the peas and cook until peas are bright green. Serve on the side of fish, chicken, pork, beef, or eat alone. Enjoy...
Thursday, April 23, 2009
Wednesday, April 22, 2009
Monday, April 20, 2009
really do not like the sauce that comes with them. I figured this would be an easy flavor to recreate, so I did. I served these will my Thai Snapper last night and I think that my son liked this better than the fish, go figure, but what do you expect from a 5 year old?
Prig Khing Green Beans
1 tablespoon of sesame oil
1/2 pound of green beans, ends cut
1 tablespoon of red pepper flakes
1 handful of peanuts, mashed
1 1/2 tablespoons of soy sauce
a pinch of garlic powder or minced garlic
In a large skillet heat oil, before oil starts to smoke add green beans and stir fry for 3 to 5 minutes. Add soy sauce, garlic, peanuts, and red pepper flakes and stir fry for an addition 2 to 3 minutes. Remove from skillet and serve.
3 tablespoons of lime juice
1 tablespoon of Asian Fish Sauce Nuoc Nam
1 tablespoon of olive oil
½ teaspoon of sugar
½ teaspoon of minced garlic
4 red snapper fillets (6oz. each)
1 carrot, but into 2 ¼ inch long thin strips
1 large green onion, thinly sliced
¼ cup of fresh cilantro leaves
Mix lime juice, fish sauce, sugar, ginger, and garlic. Make a packet with tin foil large enough to hold one snapper fillet. Place snapper skin side down in packet and top with carrot, green onion, and cilantro. Pour lime juice mix over fish and vegetables. Grill over medium heat for 8 minutes.
This recipe is adapted from some grilling book that I checked out of the library.
Saturday, April 18, 2009
Sunday, April 12, 2009
Thursday, April 9, 2009
Sunday, April 5, 2009
4 Veal Shanks, at least 1 inch think
1 tablespoon of butter
2 tablespoons of olive oil
Salt and Pepper
A few pinches of flour
1/2 large onion diced
2 carrots, peel and sliced about 1/4 inch thick
1 can of Great Northern Beans, rinsed and drained
1 can of organic tomatoes, slightly drained
5 sprigs of thyme
3 gloved of garlic, peeled and smashed
In a large skillet heat butter and olive oil until just smoking, season shanks with salt and pepper and coat lightly with flour. Brown shanks in skillet on all sides. In a slow cooker add all other ingredients. Add browned shanks and cook on high for at least 4 hours. Serve and enjoy.
1 1/2 pounds Brussels sprouts
3 tablespoons good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 400 degrees F.
Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt and serve immediately.