Sugar Snap Peas and Red Potatoes

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Egyptian Chicken with Sugar Snap Peas and Red Potatoes

Ingredients:
4 medium sized Red Pontiac Potatoes, cut in 2mm slices
2 cups Sugar Snap Peas
2 Tbsp Sour Cream
1 tsp Italian Seasoning
1/2 tsp Crushed Red Pepper
1 tsp Balsamic Vinegar Glaze
1/4 cup Bacon Bits (Real or Soy)
1 Lime
1 tsp Olive Oil
Salt and Pepper

Directions:

  • In a bowl, toss the Potatoes with Italian Seasoning, Crushed Red Pepper, Extra Virgin Olive Oil, Salt, and Pepper.
  • In a saute pan, on medium heat, add the Potatoes and cook until fork tender and browned, about 7 minutes. Toss and stir so they do not stick.
  • Halve the Lime, and squirt the juice over the Potatoes. Invert the peal and leave to cook with the Potatoes for 2 minutes, stirring.
  • Add the Sugar Snap Peas, Balsamic Vinegar Glaze, and Sour Cream, and 2 Tbsp water to the pan. Stir well, so everything is coated, and cook for another 3 minutes.
  • Toss in the Bacon Bits, remove from heat and serve.

Makes about: 4-6 servings

Notes: It is rare that I say this, but I prefer this with the soy-based Bacon Bits rather than real Bacon. One can also use fat-free sour cream and reduce the calories further. Be sure not to add too much salt to the potatoes, as they Bacon Bits will add some when added.

Baked Mahi Mahi with a Bruschetta Topping

Baked Mahi Mahi with a Bruschetta Topping

Ingredients:
4 10-12 oz Fillets Mahi Mahi, skin-on
Salt and Pepper to Taste
2 Tbsp Butter, divided
Olive Oil just a drizzle

Bruschetta Topping
6-8 Plum Tomatoes
2 cloves Garlic, minced
1 yellow Onion, minced
1 Tbsp Capers, minced
1 tsp Balsamic Vinegar
1 Tbsp Olive Oil, divided
2-3 Tbsp fresh Basil, chopped fine
1 Tbsp fresh Flat-Leaf Parsley, chopped fine
Salt & Pepper to taste
Water for Parboiling

Directions:

  • Bring a pot of water to a boil on your stove. There should be enough room for the Tomatoes, but they should not yet be put in the pot.
  • Remove from the heat, and place the tomatoes in the hot water for 1 minute.
  • Using tongs, remove the Tomatoes.
  • Carefully remove the skin with a knife; and then cut in half and remove the seeds and juice.
  • Dice the Tomatoes and set to the side in a large bowl.
  • Add the minced Garlic, Onion, Capers, Balsamic Vinegar, Herbs, 1 Tbsp of Olive Oil, and Salt and Pepper to taste; Stir well, and leave to marinate. Chill.
  • Preheat the Oven to 425°F.
  • Drizzle a little Olive Oil on an aluminum foil lined baking sheet.
  • Place the Mahi Mahi skin-side down, and sprinkle with Salt (liberally) and Pepper.
  • Bake for 20 minutes, or until the fish is flaky.
  • Dab each Fish with 1/2 Tbsp of Butter,  and continue to cook for 5 minutes.
  • Use a spatula and to remove the fish and plate.
  • Taking a large spoon, divide the Bruschetta among the four fillets. I recommend draining as much liquid as you can from each spoonful.

Makes: 4 servings.

NOTES: Mahi Mahi is the Hawaiian name for the Dolphinfish, meaning “very strong”. It is a mild fish, similar to a tuna in texture, though the filet is white and usually sold skin-on. Though I’m using a Hawaiian/Caribbean fish, this dish is more of a fusion dish that I came up with when I read somewhere that tomatoes bring out the flavor of the fish.

You may also choose to try this Grilled.  I recommend if you do that, to keep the high heat, but to wrap the fish in aluminum foil or cook it on a closed grill.  Grilling would also provide some smoky flavors to the fish which are amazing!

Herb-Crusted Tuna Steak with a Balsamic Dijon Sauce

Herb-Crusted Tuna Steak with Balsamic Dijon Sauce
And Roasted Vegetables

Ingredients:
2 8-10oz Tuna Steaks
1/4 cup Herbes de Provence
1 Tbsp Olive Oil
Salt & Pepper to taste
4 Tbsp Dijon Mustard
2 Tbsp Balsamic Vinegar
2 Tbsp Red Wine Vinegar
1 Tbsp Butter
3 Tbsp Honey

Directions:

  • Pat the Tuna Steaks with a paper towel and remove excess moisture on the outside. Salt and Pepper both sides.
  • Sprinkle the Herbes de Provence on both sides of the Tuna, and press lightly.
  • Heat the olive oil on medium heat in a skillet until hot.
  • Carefully place the Tuna steaks in the skillet.
  • Cook for 5-7 minutes, depending on how done you want your Tuna. Do not move them while they are cooking.
  • Using tongs or a spatula, carefully flip the Tuna and cook for an additional 5 minutes.
  • Remove and let rest.
  • Add the Dijon, Butter, and Vinegars to the skillet, and mix well.
  • Lastly add the Honey, and reduce for 1 to 2 minutes.
  • Drizzle the sauce over the Tuna, or serve on the side.

Makes 2 Tuna Steaks

NOTES: This is a very quick and flavorful way of making Tuna–and not the overused Miso-Wasabi variations people seem to be leaning on as of late. The herbs crust onto the tuna infusing the flavors into the meat. The sauce has a rich sweet and savory silkiness that complements the herbs and tuna.

Pan-Seared Duck in a Gingered Cherry Glaze with Fried Sage

Pan-Seared Duck in a Gingered Cherry Glaze with Fried Sage

Ingredients:
2 1lb Duck Breasts, with Fat
Salt and Pepper to taste
8-12 fresh Sage Leaves
2 Tbsp Honey
2 Tbsp Balsamic Vinegar
1/4 cup Cherry Juice
3 oz Kirschwasser
1 tsp Ginger Powder
1 Tbsp Butter

Directions:

  • Score the fat of each Duck Breast, crisscross.
  • Sprinkle liberally with Salt and Pepper
  • Heat a skillet on medium heat, and place the Breasts fat-side down in the Skillet.
  • Cook for 7-8 minutes, rendering the fat.
  • Flip the Breasts, reduce the heat to medium-low and cook for 10-12 minutes or until Medium Rare.
  • Remove from the pan.
  • In the hot duck fat, place the Sage leaves, and fry for 1-2 minutes, until crisp. Remove to papertowel.
  • Remove the excess fat. You can save it for use in other dishes.
  • On medium heat, deglaze the Skillet with the Kirschwasser and Balsamic Vinegar.
  • Add the Honey, Cherry Juice, and Ginger.
  • Cook for 2 minutes until bubbly, then melt the Butter into the Sauce.
  • Take the Duck Breasts and return them to the Skillet, turning them over in the Sauce to coat.
  • Plate the Duck.
  • Slice the Duck then drizzle some Sauce over the Duck.
  • Garnish with the fried Sage.

Makes 2-4 Servings…each breast is 16 oz, and would make each a very hearty portion. Depending on serving sizes, you could feed up to four people.

NOTES: Duck is a lost poultry to most people. This is probably one of the simplest meals for Duck and it packs an amazing flavorful taste. The Gingered Cherry Sauce compliments the bold flavor of the Duck Breast. The Sage gives an aromatic crispy edible garnish. I would recommend this dish during Christmas, especially a romantic Christmas dinner for two.

Mushrooms in a Balsamic Cream Sauce

Mushrooms in a Balsamic Cream Sauce

Ingredients:
1 lb Table Mushrooms, cleaned
4 cloves Garlic, cut in slivers
1 Tbsp Olive Oil
1/4 cup Balsamic Vinegar
1/4 cup Chicken Stock
1/2 cup Heavy Cream
1 tsp Herbes de Provence
Salt and Pepper to Taste

Directions:

  • Add the Mushrooms, Garlic, Olive Oil, and liberal Salt to a medium sized skillet on medium heat.
  • Slowly heat the Mushrooms stirring constantly and flipping every few minutes.
  • After 5 minutes, drizzle in the Balsamic Vinegar. Keep stirring.
  • After 2 minutes, add the remaining ingredients.
  • Cook for an additional 5 minutes, being sure to scrape the sides.

Makes 4 servings.

NOTES:

This is a very simple side dish with tons of flavor. The Heavy Cream and Balsamic Vinegar add an almost caramel quality sauce. I am sure there is some sort French name for this type of sauce, but I have no clue what it is.  If you want, you can half or quarter the mushrooms.

Bruschetta al Pomodoro – Tomato Bruschetta

Ingredients:
1 Baguette
1/4 cup Parmesan
6-8 Plum Tomatoes
2 cloves Garlic, minced
1-2 cloves Garlic, whole
1 tsp Balsamic Vinegar
1/4 cup + 1 Tbsp Olive Oil, divided
2-3 Tbsp fresh Basil, chopped fine
1 Tbsp fresh Flat-Leaf Parsley, chopped fine
Salt & Pepper to taste
Water for Parboiling

Directions:

  • Bring a pot of water to a boil on your stove. There should be enough room for the tomatoes, but they should not yet be put in the pot.
  • Remove from the heat, and place the tomatoes in the hot water for 1 minute.
  • Using tongs, remove the tomatoes.
  • Carefully remove the skin with a knife; and then cut in half and remove the seeds and juice.
  • Dice the Tomatoes and set to the side in a large bowl.
  • Add the minced Garlic, Balsamic Vinegar, Herbs, 1 Tbsp of Olive Oil, and Salt and Pepper to taste; Stir well, and leave to marinate.
  • Preheat the oven to 450°F.
  • Slice the Baguette into 1/4″ thick rounds, on a diagonal.
  • Using a pastry Brush, liberally brush on the 1/2 cup of Olive Oil. You may need more or less, depending on the baguettes.
  • Place in the oven and toast for about 5 minutes, or until the the bread begins to turn golden.
  • Remove the croutes from the oven, and while warm, rub the whole garlic over the tops of them.
  • Sprinkle liberally with the Parmesan. You may use less or more, depending on the size of the croutes.
  • When ready to serve, spoon the Tomato topping onto the croutes.

Serves about 10 as an appetizer.

NOTES: You can use bigger bread pieces and serve this as a salad or meal. With regards to serving as an appetizer, you can also choose to leave the tomatoes in a bowl with a spoon, and arrange the Parmesan croutes on a tray, and allow the guests to top their own. Bruschetta is a central Italian food, that consists of grilled bread with Olive Oil, Salt and Pepper, and other toppings like Prosciutto or grilled vegetables. I prefer the traditional tomato-basil relish, myself. This used to be my favorite appetizer when we would go to Italian restaurants–a special occasion as they were always expensive in Georgia. Who knew the food was so inexpensive and EASY to make!

Variations:
Ṽ›Ɣ – Use a Vegan bread and omit the Parmesan.

Bresaola Salad

Ingredients:
8 oz Bresaola, chilled
4 oz Parmesan (block)
8 cups Arugula
1 cup Flat-Leaf Parsley
8 Figs, quartered
1/2 cup Cherry Tomatoes
Extra Virgin Olive Oil (for drizzling)
Balsamic Vinegar (for drizzling)
Salt and Pepper to taste
1 Lemon, cut in quarters

Directions:

  • Arrange the Bresaola on a platter or on individual plates (this serves 4). You will be making the salad in the middle of the plate, and will want the Bresaola to extend beyond the Salad like a border. If you are using small plates, the pieces should cover the entire area. If you are using a large plate, try to cover the entire area, but focus on the outer edge. Make it look decorative and pretty.
  • Mix together the Parsley and the Arugula.
  • Place the Arugula/Parsley in the center of the plate on top of the Bresaola, utilizing it as a border.
  • Place the Figs and Cherry Tomatoes decoratively among the Arugula.
  • Using a Cheese shaver, or a vegetable peeler, slice curls of Parmesan and place on top of the Arugula.
  • When ready to serve, sprinkle with Salt and Pepper, and drizzle with Olive Oil and Balsamic Vinegar.
  • Serve the wedges on the side of the Salad, and instruct the diner to squeeze the Lemon over the salad, just before consuming.

Serves 4

NOTES: Bresaola is one of the treats that I ran into when moving to New York. I had been aware of Prosciutto in Georgia, but had never seen Bresaola. They are very similar, only that Bresaola is an air-dried beef tenderloin. Its origins are in northern Italy near Lombardy. I simply love it!

Bresaola Crostini
Ingredients:
1 loaf Ciabatta
8 oz Bresaola
4 oz Parmesan
4 cups Arugula
1/2 cup Flat-Leaf Parsley
6-8 Figs, quartered
Olive Oil
Balsamic Vinegar
Salt and Pepper to taste

Directions:

  • Preheat the oven to 350°F.
  • Slice the Ciabatta into 1/4″ slices. You may choose to slice each slice in half, so that they are bite-size pieces.
  • Arrange the slices on a Baking Sheet.
  • Using a pastry brush, brush on Olive Oil on both sides.
  • Bake for about 7 minutes, or until golden brown.
  • Let the Crostini cool completely.
  • Arrange the Bresaola on the Crostini. You may fold the pieces, but do not want any hanging off the crostini too far.
  • Using a Vegetable Peeler, shave a slice of Parmesan and place it on top of the Bresaola.
  • Next, top with the Arugula, not putting too much.
  • Place a quarter of Fig on top of the Arugula, and drizzle with the Balsamic Vinegar, and a little more Olive Oil.

NOTES: This is a flavorful appetizer that takes the Bresaola Salad from the dinner plate to your hand.

Goat Cheese, Avocado, and Roasted Pepper Salad

Ingredients:
2 Avocados, ripe, chopped
2 Roasted Red Bell Peppers, chopped
4 oz Goat Cheese
1/2 cup Black Olives, sliced
2 Shallots, sliced
6 cups Mesclun Greens
2 cups Baby Arugula Greens
1/2 cup fresh Basil
2 Tbsp fresh Dill
2 Tbsp Pignoli
3 Tbsp Balsamic Vinegar
1/2 cup Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
1 tsp Dijon Mustard

Directions:

  • Combine the Balsamic Vinegar, Olive Oil, Salt, Black Pepper, and Dijon Mustard in a bowl, and whisk together; set aside.
  • Mix together all of the Greens and Herbs in a serving bowl.
  • Toss the Salad with the Dressing
  • Top the Salad with the remaining ingredients.

NOTES: The last ingredient you want to prepare is the Avocado, as you do not want it to go brown before serving. You may toss it in Lemon Juice, however that will not completely stop the browning. This Salad is a fresh summery salad with a punch of flavor. You can mix up the greens if you like, with Frisée or Romaine–the more the merrier.

Cornish Hens with Shallot-Sage-Raspberry Stuffing and Raspberry Sherry Sauce

Cornish Hen with Shallot-Sage-Raspberry Stuffing and and a Raspberry Sherry Sauce

Ingredients:
2 Cornish Hens, giblets removed, patted dry
6 slices Whole Wheat Bread
1/2 cup Raspberries
1 Shallot, diced
1 clove garlic, diced
2 Tbsp fresh Sage, chopped fine
1 tsp fresh Thyme, crushed
2 tsp fresh Oregano, chopped fine
1 tsp fresh Parsley, chopped fine
1 Egg
1/6 cup Chicken Broth
1/6 cup Sherry
1/6 cup Berry Juice
1 tsp Salt
1 tsp Black Pepper
2 Tbsp Olive Oil
Raspberry Sherry Sauce (below)

Directions:

  • Preheat the Oven to 400F
  • In a medium size bowl, combine all ingredients except the Raspberry Sauce and Olive Oil; and mush together.
  • Wash the Hens, and pat them dry with a paper towel.
  • Stuff half of the dressing into each Hen.
  • Using cooking twine, Truss-up the Hens.
  • In a heavy skillet, on high heat, add the Olive Oil and brown each side of the Hens(about 2-4 minutes).
  • Place in a baking dish, and drizzle any Oil from the pan over the Hens.
  • Bake for 35 minutes, covered.
  • Uncover and bake for an additional 20 minutes.
  • Prepare the Raspberry Sherry Sauce.
  • Plate and pour the Raspberry Sherry Sauce over each Hen.

NOTES: This recipe was an inspiration from The Legend of the Seeker, where in an episode one of the characters requests this dish! I couldn’t help but figure out a way to make it myself.

Raspberry Sherry Sauce
Ingredients:
1 cup Chicken Stock
1/2 cup Sherry
1/2 cup Berry Juice
1 Shallot, diced
1 tsp Cornstarch
2 cups Raspberries
1 tsp fresh Ginger, diced
1 tsp fresh Sage, diced
1 Tbsp Butter
Salt & Pepper to taste

Directions:

  • In a Sauce Pan, combine the Butter, Shallot, Ginger, and a pinch of Salt, cooking until the shallot is translucent.
  • In a cup, whisk together the Cornstarch and Berry Juice.
  • Add all ingredients to the Sauce Pan, stirring on medium heat.
  • Crush the berries with your spoon as they cook.
  • Reduce to 1 cup of liquid, stirring often.

NOTES: Though this sauce is perfect for the Cornish hens, you can serve it with other meats like Duck or Quail. Some folks prefer to strain the sauce before serving using a sieve to remove the Berry seeds. I like the berry seeds, myself, but it is completely at your discretion.

Salmon Poached in Sauvignon Blanc on a Bed of Baby Spinach

Poached SalmonSalmon Poached in Sauvignon Blanc on a Bed of Baby Spinach

Ingredients:
2 6oz Fillets of Salmon
2 Shallots, sliced
2 cloves Garlic, diced rough
4 springs Dill
1/2 Lemon, sliced in rings across grain
1 cup Sauvignon Blanc or other White Wine
1 cup Water
1 Tbsp Olive Oil
1/2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Paprika
1 cup Kalamata Olives
4 cups Baby Spinach
2 Tbsp Balsamic Vinegar

Directions:

  • In a skillet with a lid heat the Shallots, Garlic and Salt in the Olive Oil on low heat, careful not to burn.
  • When the Shallots begin to break down, pour in the Sauvignon Blanc and Water and add the Dill.
  • Carefully place the Salmon Filets, skin side down, into the liquid.
  • Cover and cook for about 6 minutes.
  • On serving plate, place Spinach and Olives, and sprinkle with the Balsamic Vinegar.
  • Place the Salmon on the Bed of Spinach.
  • Ladle out some Shallots and wine and pour over the Salmon.
  • Sprinkle with Paprika and garnish with left over fresh Dill

Makes 2 Salmon Filet Servings.