Here’s a quick and tasty salad for the summer! I made this little “salsa” as a topping for grilled chicken one night and pan seared salmon another. Top over a bed of rice or quinoa. It’s so good and such a great summer dish!
Mango Edamame Summer “Salsa”
– Cherry Tomatoes: sliced in half
– 1 Mango: chopped
– 1/2 Cup Edamamde
– 1/2 Cup Cilantro: chopped
– 1/4 Cup Red Onion: finely chopped
– 1/2 Cup Asparagus: chopped
– Apple Cider Vinegar
– Olive Oil
– Lime or Lemon
1. Mix all of the fruit and veggies together in a bowl. Toss with equal parts vinegar and olive oil until coated. Add a tablespoon of freshly squeezed lime or lemon juice. Add a dash of salt.
This recipe was inspired greatly by the one found here, though I omitted some ingredients and added others of my own. The end result is a similar recipe, reminiscent of Louisiana étoufée (though not made with a roux), with a blend of different flavor histories. It serves six to eight people comfortably! This seafood casserole will be bursting with hearty flavors as well as a cascade of textures: the prawns will be crisp and fresh, the scallops tender and flavorful, and the haddock flaky and juicy. The au-gratin style adds the sharp asiago and cheesy cheddar flavors that are sure to delight. Serve this atop of sautéed garlic potatoes, linguine or even brown rice, and a medley of steamed vegetables such as celery, carrots, broccoli and/or cauliflower!
Preheat your oven to 325 degrees Fahrenheit. Heat up your tomato sauce in a pot until it bubbles, then lower to a simmer. Add in the cayenne pepper and chili sauce.
Chop up your bell pepper and onion into bite-size pieces and toss in the frying pan with some oil or solid fat (butter, margarine, Earth Balance or whatever). Crack some black pepper on top, salt ‘em up, add your thyme and oregano, and sauté these bad boys until the onion becomes translucent. Transfer them into the tomato sauce pot and stir well.
Keeping the heat on the sauce to a low simmer and stirring every now and then, prepare your seafood. Using a utility knife, chop up your scallops in half or quarters, then chop up your haddock in a checkered X pattern. Squeeze the tail ends off of the tiger prawns and either keep them whole or chop them up into smaller pieces. Throw all the seafood together into a deep, rectangular baking pan, top off with a copious amount of jamaican jerk spices, and mix together with your hands, ensuring the spices coat the seafood evenly.
Once your seafood is mixed, pour the tomato sauce over the top and mix it again until it is evenly distributed. Coat with asiago cheese first, then layer the mozzarella and yellow cheddar on top. Place the pan in the oven and bake at 325 Fahrenheit for 20 minutes.
Preheat oven to 350 degrees Farenheit. Beat together the eggs and milk in a small bowl, and in a separate bowl combine the breadcrumbs, Italian seasoning, parsley and 1/2 cup of Parmesan cheese.
Heat the olive oil in a large skillet over medium head. Add in the garlic and toast until lightly browned, then remove from oil and reserve for other uses.
Dip each Prime Rib Pork Steak in the egg bath, then in the breadcrumb mixture, then brown in the skillet for 5 minutes on each side. It doesn’t have to be all cooked through!
In a large baking dish, pour 2 cups of pasta sauce, then place the four pork steaks on top, cover with 2 cups of grated mozzarella and 1/2 cup of Parmesan cheese, then top off with the remaining sauce.
Bake in the oven, covered, for 30 minutes, then uncovered for 10 minutes. Serve and enjoy!
Cooking fish can be a daunting challenge. Whether you under- or overcook it, you can always tell by the texture that the fish isn’t quite living up to its maximum culinary potential. And because fish is usually more delicate than its land-based meat counterparts, there is a finer line between perfectly cooked and not-so-perfect fish. Is there any guideline that can be useful for this task? Yes!
We call it the Canadian Rule.
Take your fish filet and measure it at its thickest point- not the widest or longest. For every inch you measure, cook that fish for 10 minutes, or 5 on each side. This guideline works with nearly every method of cooking, be it pan-frying, searing, baking, broiling, grilling, poaching, etc.! There are a few extra things to keep in mind:
if you are cooking the fish in foil or sauce, add 3 to 5 minutes to the cooking time;
when deep-frying to make fish and chips, the cooking time drops due to the high temperature of the oil: when the batter becomes golden brown, the fish is done! Thinner pieces, of course, work better when deep-frying.
Imagine: a delicious 4-ounce Bacon-Wrapped Filet Mignon, cooked to perfection on the grill and topped off with a homemade gravy that is out of this world. This simple recipe lets you make your own gravy from scratch, with a sweet BBQ sauce twist that will leave your mouth watering! You might even want to put it on top of your vegetables…!
1 cup rum
1 cup root beer
1/2 cup ketchup
1 tablespoon Worcestershire sauce
2 teaspoons garlic powder
salt and pepper, to taste
1 teaspoon nutmeg
2 tablespoons butter
2 tablespoons flour
In a bowl, combine the rum, root beer, ketchup, Worcestershire sauce, garlic powder and nutmeg. Stir until everything is well incorporated into a uniform liquid.
Add the butter to a pot and heat until it is melted and it begins to bubble, then add the flour and mix until it is well incorporated to form a roux. Cook it for up to 5 minutes to get rid of the raw flour taste.
Slowly whisk in your liquid mixture, incorporating it and the roux together, and heat while stirring until it thickens to a gravy-like consistency.