Pistachio-Basil Pesto
Ingredients
4 cups washed basil leaves
½ cup shelled pistachio nuts
4 garlic cloves, peeled
1 teaspoon salt
½ teaspoon black pepper
⅔ cup extra virgin olive oil
Directions
Place the pistachios, garlic, salt, and pepper in a processor bowl. Process until the nuts and garlic are chopped.
Add the basil leaves and process for a minute or two. In the opening spout at the top, pour the olive oil as you process.
Keep processing until the mixture is smooth.
Fresh Tomato Pesto Tart
Press in the Pan Pastry Dough
1/2 teaspoon salt
2 cups All-purpose, Low-Carb or Gluten-free flour
1 cup shredded cheddar cheese
½ cup (1 stick) cold unsalted butter, melted
Directions
Heat the oven to 425 degrees Fahrenheit.
Pour the flour, cheddar cheese, and salt into a 9-inch pie pan. Stir with a fork to mix the ingredients together. Pour in the melted butter and mix with the fork until the dry ingredients are completely moistened. Press the dough, using the fork, across the bottom of the pan and up the sides.
Bake the crust for 8-10 minutes until lightly brown.
Remove the pan from the oven and reduce the oven temperature to 400 degrees F.
Filling
1 cup coarsely grated mozzarella cheese
6 plum tomatoes, sliced into 1/4-inch-thick slices
½ cup freshly grated Parmigiano-Reggiano
¼ cup pistachio basil pesto, recipe above
Directions
Spread the bottom of the baked crust with the pesto. Sprinkle with the mozzarella. Arrange the tomatoes in an overlapping single layer over the crust and sprinkle the Parmesan evenly over the top.
Bake until the tart is deep golden brown and crispy, about 25 minutes. Let cool to room temperature before cutting.
Bell Peppers Stuffed With Shrimp Salad
When using shrimp for salads, I prefer to grill or oven roast them. Boiling tends to make them soft and they do not stand up to the dressing.
Ingredients
Shrimp
1 pound uncooked large shrimp, peeled and deveined
1/2 teaspoons seafood seasoning
1 tablespoon good olive oil
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Salad
1/2 cup mayonnaise
3 chopped green onions
1 stalk celery, chopped
Zest and juice of half an orange
1/4 teaspoon Kosher salt
¼ teaspoon freshly ground black pepper
1/2 teaspoon dried dill
4 green bell peppers, halved and seeded
Directions
Heat a grill pan over medium-high.
Place the peeled and deveined the shrimp in a ziplock plastic bag with 1 tablespoon olive oil, seafood seasoning, 1/4 teaspoon salt and 1/4 teaspoon pepper and shake the bag. Spread the shrimp in one layer on the heated grill pan. Cook for 6 to 8 minutes, just until pink, firm and cooked through. Let cool for 25 minutes.
To make the dressing. In a mixing bowl, whisk together the mayonnaise, orange zest, orange juice, dill, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
When the shrimp are cool, cut them into ½ inch dice and add them to the dressing and toss. Chill in the refrigerator until serving time. Fill bell pepper halves with shrimp salad and serve.
Summer Green Bean Salad
Ingredients
1 pound green beans trimmed and cut into 2 inch lengths
1 large ripe tomato, seeded and diced
1/2 tablespoon Dijon mustard
1 tablespoon red-wine vinegar
1 finely chopped shallot
1 garlic clove, minced
2 tablespoons olive oil
Salt and freshly ground pepper to taste
Coarsely chopped basil for garnish
Directions
Several hours before serving:
Place green beans in a pan of salted boiling water to cover. Cook until crisp-tender, about 3 to 4 minutes according to the size of the beans. Do not overcook. Drain.
In a salad bowl, whisk together mustard, vinegar, shallots, garlic, oil, chopped tomato, salt, and pepper. Add hot, drained green beans and toss well. Sprinkle with basil. Let the dish sit at room temperature for several hours before serving. Toss a few times during the marinating time.
In my kitchen, a pound of crab meat can go pretty far. At least two meals. Make the crab filling and use it to stuff fish fillets and to make crab cakes.
Crab Filling
1 pound Lump crab meat
1/2 cup chopped green onion
2 celery stalks, finely chopped
1/2 cup minced red bell pepper
1/4 cup mayonnaise
2 teaspoons Dijon mustard
1/4 cup minced fresh parsley
2 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 teaspoons seafood (Old Bay) seasoning
Directions
Whisk together the mayonnaise, mustard, minced garlic, fresh parsley, lemon juice, pepper and Old Bay seasoning.
Stir in the onion, celery and bell pepper. Gently fold in the crab meat, without breaking up the lumps. Set aside one cup of the mixture for the stuffed flounder and reserve the rest for crab cakes.
Crab Stuffed Flounder
Place the fish and sauce over cooked pasta or squash noodles. Serve with a tomato salad to complete the dinner.
Ingredients
2 large or 4 small slices flounder fillets, about 12 oz total
1 cup crab filling
4 teaspoons butter
1/4 teaspoon cayenne pepper
1 tablespoon chopped fresh thyme
Lemon Cream Sauce, recipe below
Directions
Preheat the oven to 400 degrees F. Oil an 8-inch baking dish.
Place the flounder on a piece of wax paper. Arrange the crab mixture lengthwise down the wider section of the fillets. Starting from the thinner edge of the fillet, fold over the long way. Place the stuffed fillets in the baking dish and sprinkle each with cayenne pepper and thyme.
Place a teaspoon of butter on top of each fish fillet.
Bake for 15 minutes.
Make the sauce while the fish bakes. Pour over the cooked fish and serve.
Baked Crab Cakes
Ingredients
Crab Filling from above, about 2 cups
1 cup fresh breadcrumbs
4 teaspoons butter
Directions
Preheat the oven to 425 degrees F.
Add the breadcrumbs to the crab filling and form the mixture into four patties. If you do not want to bake the patties immediately, they can be refrigerated, covered with plastic wrap, for several hours or overnight.
Place the patties in an oiled baking dish and place a teaspoon of butter on top of each crab cake. Bake for 20-25 minutes until golden brown. Serve with the lemon sauce.
Lemon Cream Sauce
This recipe makes enough sauce for both the stuffed flounder and the crab cakes.
Ingredients
1 shallot, chopped
2 tablespoons butter
1 cup heavy whipping cream
1 teaspoon grated lemon peel
1/4 teaspoon sea salt
1/4 teaspoon pepper
2 tablespoons chopped fresh chives
To make the Lemon Cream Sauce
Melt the butter over medium heat in a small skillet, add the shallot and cook until softened. Add the cream and remaining ingredients. Whisk until thickened, about another minute or two.
Beef Rolls
1 1/2 lbs boneless beef top sirloin or top round, cut into 4-6 thin slices
4-6 slices of prosciutto
Olive oil
1 cup mozzarella cheese, shredded
Filling
2 tablespoons grated parmesan cheese
2 garlic cloves, chopped
2 tablespoons parsley, chopped
1/4 cup onion, chopped fine
1/4 cup finely chopped bell pepper
Sauce
2 tablespoons olive oil
1/4 cup finely chopped onion
1/4 cup minced carrots
1/4 cup minced celery
1 garlic clove, minced
1/4 teaspoon red pepper (chili) flakes
One container (26-28-ounces) Italian finely chopped tomatoes
1/2 cup dry red wine
2 bay leaves
1 teaspoon dried Italian seasoning
1 teaspoon salt
4 large basil leaves, torn into small pieces
Directions
Beef Rolls
Place each slice of beef between 2 sheets of plastic wrap and pound with a meat pounder until very thin, about 1/4 inch thick. Drizzle each with olive oil and sprinkle with salt & pepper. Lay a slice of prosciutto on each one.
Mix together the parmesan cheese, onion, bell pepper, garlic and parsley and sprinkle evenly on top of the beef slices with prosciutto.
Roll up the slices, tucking in the ends and tie with kitchen string.
Heat the olive oil in a large deep skillet over medium heat. Cook the beef rolls until browned on all sides, about 15 minutes. Remove from the pan with a slotted spoon to a plate and set aside.
Sauce
If needed add some more olive oil to the pan then add the onion, carrots, and celery. Cook, stirring until tender but not browned, about 10 minutes.
Add the garlic and stir. Add the red wine and cook, stirring up any browned bits stuck to the bottom of the pan, about 2 minutes.
Add the tomatoes, salt, bay leaves, Italian seasoning and red pepper flakes.
Place the beef rolls back into the sauce, turn heat to low and cook at a simmer until beef is tender 1.5 – 2 hours. Remove the bay leaves.
Sprinkle the rolls with the mozzarella and basil leaves, cover the pan and cook for 2 minutes longer.
Grilled Rib Eye Steaks with Shallot-Thyme Butter
Steak
2 rib-eye steaks, 6-8 ounces each
2 tablespoons coarsely ground peppercorns
1 tablespoon coarse sea salt
Shallot-Thyme Butter
4 tablespoons unsalted butter, softened
1/2 teaspoon fresh thyme leaves, minced
5 chive leaves, minced
1 small shallot or half of a large shallot, minced
Salt and freshly ground pepper
1/2 teaspoon lemon juice
Directions
Prepare the butter: Mash the butter with a fork, integrating all the remaining butter ingredients. Add 1/4 teaspoon each of salt and pepper.
Prepare an outdoor gas or charcoal grill and oil the grill grates. (You can also use a grill pan to cook the steak. Oil the grill pan after it gets very hot.)
Season the steaks with the peppercorns and salt. Press the mixture into the steaks.
When the fire is ready or the grill pan is very hot, grill the steaks for about 3 minutes per side for rare, and about a minute or two longer for medium-rare to medium.
Remove the steaks to a serving platter and place 2 tablespoons of the butter on each steak. Let rest 5 minutes and serve.
Creamed Spinach
Ingredients
4 cups chopped fresh spinach leaves
1 garlic clove, minced
1 small onion finely chopped
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons cream cheese
2 tablespoons heavy cream
Salt and pepper
Directions
Heat a large saucepan over medium heat. Add the oil and butter, and stir it around so it melts. Saute the onion and garlic until soft, about 5 minutes.
Add the spinach in batches, pushing it down with a wooden spoon to help it wilt. Keep adding more spinach when there is room in the pot.
Cook the spinach until it is wilted, then lower the heat and add the cream and cream cheese.
Stir and cook for about 5 minutes until the cheese is dissolved throughout the spinach. Season with salt and pepper and serve hot.
Oven-Baked Onion Rings
4 servings
Ingredients
1 large sweet onion – ends trimmed off, peeled and cut crosswise into 1/2-inch thick slices
2 eggs
2 tablespoons heavy cream
1 pinch cayenne pepper, or to taste
3 cups panko breadcrumbs, or more if needed
1/2 cup all-purpose flour
1/4 teaspoon garlic powder
1/2 teaspoon salt, plus extra for sprinkling
1/4 teaspoon ground black pepper
Olive oil cooking spray
Directions
Preheat the oven to 450 degrees F.
Separate the onion slices into individual rings. Place the onion rings in a bowl of ice-cold water before coating.
Whisk eggs with cream in a bowl until thoroughly combined; season egg mixture with a pinch of cayenne pepper.
Place flour, garlic powder, salt, and pepper in a large resealable plastic bag. Place panko crumbs in a separate bowl.
Place the onion rings on paper towels to remove extra moisture from the soaking.
Work with one or two onion slices at a time, place them into the bag of flour mix.
Seal the bag and shake until the onion rings are well coated with flour.
Place flour-coated onion rings into the egg mixture, a few at a time, and toss lightly with tongs until coated.
Place rings into panko crumbs and gently shake the bowl to toss the crumbs with the onion rings until rings are coated with crumbs.
Transfer coated onion rings to a large baking sheet; spray rings lightly with cooking spray.
Bake in the preheated oven until the onion rings are tender and crumbs are lightly golden brown, about 15 minutes.
Sautéed Grouper In Shrimp Cream Sauce
2 servings
Sauce
1 large shallot, finely diced
1 tablespoon butter
3/4 cup white wine
1 tomato, peeled, seeded and diced
Pinch of salt and pepper
1 cup diced shrimp (about 6 large) (peeled and deveined)
1/4 cup heavy (whipping) cream
1/4 teaspoon each of white pepper and salt
5 or 6 leaves of fresh basil, torn into small pieces
Grouper
2 tablespoons each of butter and olive oil for sautéing
1 grouper fillet or other white fish fillets, about 8 oz
Flour
Salt and pepper for seasoning
Directions
In a saucepan, sauté the diced shallot in 1 tablespoon butter until tender. Add the wine, tomato, salt, and pepper.
Bring to a boil and let the broth simmer until reduced to about half. Add the shrimp and cream. Cook for about one minute or until the shrimp are barely done.
Set aside while you prepare the fish.
Put the butter and oil in a skillet large enough to cook the grouper. Season the fish with salt and pepper and lightly dust with flour.
When the butter sizzles, add the fish and cook on each side until cooked through and golden. Pour the shrimp cream sauce over the fish and garnish with basil.
Serve immediately.
Broccoli Sauté
Serves: 2
Ingredients
1 tablespoon olive oil
1 garlic clove, minced
3 cups broccoli florets
Zest and juice of one orange
Freshly ground black pepper and salt to taste
2 tablespoons toasted, slivered almonds
Directions
Heat the olive oil in a large, deep skillet over medium-low heat.
Add the garlic and cook for 1 minute.
Add the broccoli, salt, pepper, orange zest, orange juice and sauté with the olive oil and garlic mixture until the broccoli turns bright green and becomes tender.
Remove the skillet from the heat, sprinkle with toasted almonds and serve.
Easy Coquilles St. Jacques
Serve this entrée with a green salad or sautéed greens.
Ingredients for 4 servings
2 tablespoons unsalted butter, plus extra for the gratin dishes
1 finely diced large shallot
1 clove garlic, minced
2 tablespoons all-purpose flour or gluten-free flour
1/2 cup seafood stock or clam juice
1/2 cup heavy cream
1/2 cup dry white wine
1/2 teaspoon seafood seasoning (Old Bay)
Kosher salt and freshly ground black pepper
6 ounces cremini mushrooms, chopped
1 cup fresh breadcrumbs
2 tablespoons minced fresh flat-leaf parsley
3 ounces grated Gruyère cheese
2 tablespoons olive oil
1 1/2 pounds fresh bay scallops or sea scallops cut in half
Directions
Preheat the oven to 400 degrees F and place four (1 1/2-cup) gratin dishes on sheet pans. Lightly coat the dishes with butter
Combine the fresh bread crumbs, parsley, and olive oil in a medium bowl and stir to moisten the crumbs. Stir in the cheese. Set aside.
Dry the scallops well on paper towels.
In a medium-size saucepan, melt the 2 tablespoons of butter over medium-low heat.
Add the shallots and garlic and saute for just a minute or so.
Add the mushrooms and seafood seasoning. Saute, stirring frequently, until the mushrooms no longer release moisture.
Add the flour and cook for 2 minutes, whisking constantly. Add the wine and whisk until smooth. Whisk in the seafood stock and cream.
Season with a little with salt and pepper..Take the saucepan off the heat and add the scallops and mix carefully with a silicone spatula.
Divide the mixture equally among the gratin dishes.
Sprinkle the breadcrumb mixture evenly on top of each gratin dish and bake for 20 minutes, until the crumbs are lightly browned and the sauce is bubbly. Serve immediately.
Easy BBQ Shrimp
Serve this entrée with potato salad and a tomato or cucumber salad.
4 servings
Ingredients
1 lb jumbo shrimp (16 per lb), cleaned, deveined and shells removed
2 tablespoons olive oil
Kosher salt and freshly cracked black pepper to taste
½ cup homemade or store-bought BBQ sauce
Link to my homemade recipe.
Directions
For cooking outdoors: heat an outdoor grill to high and oil the grill grates. For cooking indoors: heat a stovetop grill pan over medium heat for 5-6 minutes.
In a glass dish mix the shrimp with the olive oil and sprinkle them generously with the salt and pepper.
Thread the shrimp on skewers and place them on the grill, if cooking outdoors. Place in a single layer in the grill pan, if cooking indoors.
Cook until grill marks appear and the shrimp turn deep pink, about 3 to 4 minutes per side.
Place the BBQ sauce in the dish that held the shrimp and warm the sauce in the microwave.
When the shrimp come off the grill, slide them off the skewers or out of the grill pan into the dish with the barbecue sauce and toss gently to coat. Serve immediately.
Pork Chops
Ingredients
3–4 pork chops (1 lb) 3/4 inch thick
Freshly ground black pepper
1/2 cup homemade BBQ sauce (see recipe below) or your favorite brand
Directions
Prepare an outdoor grill for high direct heat and indirect heat. Oil the grates.
Trim off excess fat and pepper both sides of the pork chops.
Place the pork chops on the grill over direct high heat with the lid closed. Cook for 2 minutes.
Turn the pork chops over and continue grilling, lid closed, for another 2 minutes.
Reduce the heat to medium-low on a gas grill or move the chops to a cooler portion of a charcoal grill.
Brush a liberal amount of barbecue sauce on the chops and then turn them over. Brush more barbecue sauce on the top side.
Cook for another 2 or 3 minutes or until the internal temperature of the chops are 145° F.
Remove the pork chops from the grill to a serving platter and let rest for about 5 minutes.
BBQ Sauce
Ingredients
26 oz container strained or crushed tomatoes
1 cup water
1/2 cup apple cider vinegar
1/3 cup maple syrup
1 tablespoon lemon juice
2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons ground yellow mustard
1 teaspoon smoked paprika
1/2 teaspoon salt
Directions
Combine all of the ingredients in a medium saucepan over medium-high heat.
Stir to combine. Bring to a boil, and then reduce to simmer. Cook, uncovered, until thick about 1 ½ hours. Taste and adjust seasonings.
Store in an airtight container in the refrigerator.
Buttermilk Mashed Potatoes
4 servings
Ingredients
1 pound potatoes, peeled and cut into cubes
Salt
1/4 – 1/2 cup buttermilk
2 tablespoons chopped fresh chives
Directions
Bring a large pot of salted water to a boil. Add the potatoes and cook for 15 minutes, or until tender. Drain and place in a large bowl.
Mash the potatoes, adding the buttermilk until moist and the consistency that you like. Season with additional salt if needed. Add the chives and serve..
Garlicky Sautéed Greens
4 Servings
Ingredients:
3 cloves garlic, sliced thin
2 tablespoons extra virgin olive oil
4 cups (packed) stemmed and roughly chopped swiss chard or other greens
1/4 teaspoon red pepper flakes
1/2 teaspoon sea salt
Directions:
Heat garlic and oil in large skillet over medium-low heat until the garlic begins to turn golden, about 3 minutes. Pour the mixture into a small bowl and reserve.
Add the Swiss chard, red pepper flakes, and salt to empty skillet. Using tongs, turn greens until wilted enough to fit in the pan.
Raise the heat to medium, cover, and cook 7 to 10 minutes, tossing a few times during the cooking process. Transfer the greens to a colander to drain.
Return to them to the pan, turn the heat to low and toss with the reserved garlic and oil mixture.when hot, transfer to a serving bowl.
