I love cold soups in the summer and I have been known to serve company cold soups even in the winter months so…..This is lovely, fresh and truly company fare.
- 2 tbsp. chopped flat leaf parsley
- 1 small clove garlic, minced
- 1 1/2 tbsp. grated onion
- 1/4 cup cucumber, peeled and diced (seeds removed)
- 1/4 cup finely diced celery (peeled)
- 1/4 cup yellow or orange bell pepper, diced
- 1/2 cup finely diced firm Roma tomatoes
- 2 tbsp. Crisco oil
- pinch of pepper
- generous pinch of salt
- 1/2 tsp. basil leaves chopped
- 1 tbsp. fresh lime juice
- 2 tbsp. wine vinegar
- 1/2 tsp. Worchestshire sauce
- 1/4 tsp. Tabasco sauce
- 3 cups tomato juice
- croutons
Mix together all the vegetables and spices. Stir in lime juice, vinegar, Worchestershire sauce, Tabasco sauce and tomato juice.
Cover with plastic and refrigerate for at least 4-6 hours. Serve with croutons and you could even add a dollop of homemade creme fraiche.
Yuuummmyyy! (not a mistake). This is yummy.
Crab And Fresh Mushroom Stuffed Cornish Game Hens
These little hens are so often overlooked but they really are delightful. Simply cook them and then cut in half and each person gets one half of a hen, stuffing and a vegetable. What more could be simpler yet taste so darn good?
- 1 tbsp. Crisco oil
- 1 tsp. minced garlic
- 1/2 cup finely diced onion
- 1/3 cup celery, peeled and sliced very thin
- 1 cup mushrooms, finely chopped
- 1 tsp. dried Italian seasoning
- 2 cups day old bread, cut into 1/2 inch cubes
- 1/2 cup white wine
- 1 tin crabmeat, drained and checked for cartilage
- pinch of pepper
- 3-4 Cornish game hens
- 2 tbsp. melted butter
- 1 can mushroom soup
- 3/4 cup light cream
Preheat oven to 350 degrees.
In large skillet, combine the oil, garlic, onions, celery, mushrooms and Italian seasoning. Saute for about 5 minutes until soft. Drain and rinse the crabmeat. Check for and remove any cartilage.
Add the bread cubes and wine and fold in. Fold in the crab and set aside.
Wash, rinse and dry with a paper towel the cavity of the game hens. Stuff each one and place on a parchment lined baking sheet(s), brush with melted butter and set the hens on. Bake for 45-60 minutes until cooked through.
Prepare the cream of mushroom soup and whisk in the cream. When the hens are cooked through and have rested for a few minutes. Take cooking scissors and cut in half lengthwise. Spoon the mushroom soup over and serve to 6 or 8 hungary people.
Pair with a lovely, perfectly chilled Chardonnay. Yum!
Fresh Cauliflower Salad
Believe it or not, this is a really tasty salad. A step up if you are tired of the green salad varieties and easy to make as well.
- 1 medium cauliflower, separated into florets and steamed until tender- crisp.
- 2 medium bell peppers (mix the colours up for a twist), julienned
- 8 tomatoes, diced
- pinch of salt and pepper
- 3/4 cup vinegar
- 1/2 cup vegetable oil
Combine the vegetables together in a large bowl and mix well. Add the salt, pepper, vinegar and oil.
Toss together to mix gently. Cover with plastic and marinate in the refrigerator for 50-60 minutes.
This will make 6-8 servings. Great summer fare!
Carrot/Ginger Soup With Chile Butter And Cashews
You may not like carrots, but I promise you, you will LOVE this soup. The chile butter and toasted cashews raise this to another level.
- 2 tbsp. butter
- 1 1/2 lbs. peeled carrots, cut in 1/4 inch rounds
- 1 cup chopped white onion
- 1 medium new potato, peeled and chopped
- 2 1/2 tbsp. minced peeled ginger
- 5 cups chicken broth
- 6-8 tbsp. toasted cashews
Melt 2 tbsp. of butter in a skillet over medium heat. Add the carrots, onion, potato and ginger . Sprinkle with a pinch of salt. Saute until slightly softened (do not brown) but stir often for about 10 minutes.
Add the broth and bring up to the boil. Simmer now for 20 minutes and then cool slightly.
Puree in small batches until completely smooth. To make sure, press through a sieve. Return to the soup pot, season with a pinch of salt and pepper and bring to a simmer.
Ladle soup into bowls. Top with a dollop of chile butter and sprinkle with the cashews.
Chile Butter
1/4 cup butter, room temperature
2 tbsp. finely chopped flat leaf parsley
1/2 tsp. dried crushed red pepper
Mix together in a small bowl. Cover and chill. Bring to room temperature before using.
Toast the cashews in the oven for a few minutes. Chop coarsely.
Now, I ask you…..isn’t this a great way to eat carrots?
Yummy.
Steak and Mushrooms With Red Pepper Mayonnaise Panini
Wow, this is a sandwich any man (or woman) would love to sink their teeth into, especially since we are using Filet Mignon. Oh, my goodness! This is to die for. Get ready to make it again and again.
- 2 tbsp. olive oil, divided
- 2 cups of white mushrooms, finely chopped
- pinch of salt and pepper
- 1/2 lb. filet mignon, cut in 1/3 inch thick slices
- 2 Ciabatta rolls
- 3 tbsp. red pepper mayonnaise
- 1/2 cup baby spinach, washed, dried and stems removed
Heat 1 tbsp. olive oil in a skillet over medium heat. Add the mushrooms and stir occasionally until they become soft (6-7 minutes). Season with salt and pepper and set aside to cool down a little.
Heat the panini pan and now brush the filet pieces with the remaining oil and sprinkle with salt and pepper. Lay the meat on the panini press, lower the lid and grill until seared on the outside but rare on the inside (3-4 minutes). Let rest for a few minutes.
Red Pepper Mayonnaise
- 1/4 cup roasted red pepper
- 1 small garlic clove, pressed
- 1 tsp. fresh lime juice
- pinch of cayenne pepper
- 1/4 cup mayonnaise
Combine the peppers, garlic, lime juice and cayenne in a blender until smooth. Stir in the mayonnaise until well combined.
Continuing on….
Split the rolls in half and spread 1-2 tbsp. of the mayonnaise on each bottom half. Arrange the mushrooms on top and then a layer of the spinach. Lay the steak slices on top and replace the bun top.
Place the sandwich in the press, lower the lid and cook until they are browned and crisp 3-6 minutes. YUMMY!
Panini Time
Well, finally the Olympics are over and I am almost glad because it means I can get back to work without having one eye and one ear on the television. Mind you, because of the energy expelled I was able to lose 2 1/2 lbs. Yeah!
To make it easy, these chicken panini sandwiches have an Asian flavoured slaw to give the added crunch. Yum! This makes 2 sandwiches, so adjust ingredients accordingly if more people are with you.
- 1 tsp. soy sauce
- 2 tsp. rice vinegar
- 1/2 tsp. sesame oil
- 1 1/2 tsp. creamy peanut butter (yes, indeed)
- 1/2 tsp. grated ginger, peeled
- 1 tbsp. finely chopped Italian parsley
- 1/4 tsp. sugar
- 1 1/2 cups thinly sliced green cabbage
- 1 medium carrot, grated
- 2 Ciabatta rolls
- 1 1/2 cups grilled teriyaki chicken, chopped
Heat panini press according to instructions for the brand you have.
Whisk together the soy sauce, vinegar, oil, peanut butter, ginger, parsley and sugar in a bowl until the sugar has dissolved.
Add the cabbage and grated carrot and stir to coat it all well.
Arrange the slaw on the bottom half of the ciabatta roll. Add the chopped chicken on top and put the top half of the bun on. Grill in the panini press for about 5-6 minutes until the roll is crisp and browned.
Serve immediately. There, I told you it was yummy!
Broiled Peaches With Creme Fraiche, Pistachios And Balsamic Vinegar
This is a light dessert; great either following a heavier meal or in the summer on the deck. Try it, it could well become a favourite of all who sit at your table.
- 1-2 tbsp. sugar
- 4 peaches, peeled, halved and pitted
- 8 – 10 tsp. creme fraiche
- 3 tbsp. chopped pistachios
- balsamic vinegar for drizzling
Preheat the broiler. Place sugar in a small flat plate. Dip the cut side of the peaches in the sugar to coat and transfer to a broiler proof dish.
Broil, rotating just one time, until all the peaches are caramelized. (4-5 minutes)
Remove from the oven. Let cool slightly and top with the creme fraiche, chopped pistachios and a drizzle of balsamic vinegar.
Blueberry Pecan Cake
This makes a great cake when the girls come over for coffee. It is even more delicious with a dollop of whipped cream to go with the caramel sauce. What more can we ask for?
- 2 1/2 cups flour
- 2 tsp. baking powder
- generous pinch of cinnamon and allspice
- 3 tbsp. butter, room temperature
- 3/4 cup sugar
- 1/4 cup dark brown sugar, packed
- 2 large eggs
- 1 cup whole milk
- 2 cups fresh blueberries
- 1 large peach, peeled and chopped
- 3/4 cup chopped pecans
- caramel sauce
- whipped cream
Preheat oven to 350 degrees. Grease and flour a 9 inch square baking pan. Tap lightly to remove excess flour. Set aside.
Combine the flour, baking powder, cinnamon and allspice well. Set aside.
In your mixing bowl, beat the butter for 25 seconds on high speed and beat in the sugars. Beat for another 30 seconds until light and fluffy. Add the flour mixture and milk alternating each addition, beating until well combined.
In a small bowl combine the blueberries, pecans and peach with remaining 1/2 cup of flour, tossing to coat. Fold into the batter gently. Spoon into the prepared cake pan.
Bake 45-50 minutes until a toothpick comes out clean.
For a spectacular showing, top the cake with more fresh fruit. Slice and add a dollop of whipped cream and spoon some caramel sauce over the cake.
Make a fresh pot of coffee and call the girls. It is time to sit and chat.
To make the caramel sauce combine 1 cup packed brown sugar, 1/2 cup butter, 1/2 cup whipping cream, 1 tbsp. corn syrup in a saucepan and bring to a boil to dissolve the sugars. This could take a couple of minutes. When completely dissolved, remove from the heat and add a tsp. of vanilla. Cool a little (serve warm).
Tenderloins, Scallops And Asparagus With Lime
Want to impress? Mind you, all dinners should be to impress company, be it your children, friends or business associates. Read on, you will want to make this one right away, I’ll bet.
Tenderloin Ingredients
- 6 tenderloin filets (about 1 inch thick)
- olive oil
- pinch of salt and freshly ground pepper
- 2 finely chopped shallots
- 1/4 cup cognac
- 1/2 cup demi glace
- 2 tbsp. butter, chilled
- 2 tbsp. dijon mustard
Scallop Ingredients
- 2 tbsp. olive oil
- 12 scallops, medium size, muscle removed
- pinch of salt and freshly ground pepper
- 2 -3 tbsp. butter
- 2 Ataulfo mangos, peeled and chopped
- zest of 1 lime
Asparagus Spears With Lime
- 1 -2 lbs. thin asparagus spears, trimmed of woody ends
1/2 lime, juiced
Okay, now read this through before proceeding so you can get the timing right and allow you to serve the food hot.
Use an asparagus pot to steam the asparagus. While waiting for the water to come to a boil, heat a large skillet over medium heat. Season the steaks with a pinch of salt and pepper and coating the steaks with dijon mustard. Coat the pan with the olive oil and add the steaks, searing in the hot pan. Cook only 4 minutes each side for medium.
When you turn the steak over the first time, start the scallops in another skillet on medium-high heat. Add the butter and let it melt. Pat the scallops dry with a paper towel and add to the skillet. Sear them in a single layer, causing a carmelization. Cook only 2 minutes each side. Any more and they will be like eating an eraser.
The asparagus can now go down into the water and steam only for 3 minutes. .
After the steaks have been removed from the skillet and allowed to rest, return the skillet to the heat and add 1 tbsp. of oil, add the chopped shallots and cook for a minute. Add the cognac using a spoon to loosen the bits in the pan and flame the cognac. Add the demi glace and bring to a simmer. When ready to plate, add the cold butter to the sauce, stirring to melt and spoon over the filets of beef.
Sprinkle the scallops with the lime zest and add a tbsp. of chopped mango on top of each one. Arrange the scallops on the side of the steak.
Drain the asparagus, add to the skillet with the butter. Plate over the tops of the steaks.
Pour a glass of Pinot Noir or Merlot, sit down and enjoy. Only thing needed here is a small salad of your choice.
I have to tell you, when Don makes this, the line up of neighbors starts outside the patio door…..well, they could!
Mahi Mahi Steaks With Ginger Teriyaki
When this is served with lime flavoured rice, and a vegetable of your choosing, it is a delicious meal…for family or company alike.
- 3/4 cup thick teriyaki sauce
- 2 tbsp. dark brown sugar, packed
- 1 tsp. grated ginger, peeled
- 4 steaks, about 1 inch in thickness
- 2 fresh limes, cut in wedges (8 in total)
Combine the teriyaki sauce, sugar and ginger together. Remove 1/4 cup and place the remainder in a large sealable food bag. Press out the air and make sure the fillets are totally covered. Let marinate for 30-45 minutes, turning the bag over after 15 minutes.
Grill the steaks for about 5 minutes each side. It should flake easily. Brush throughout the grilling with the reserved sauce.
Plate and add 2 lime wedges on each plate. Add the rice and vegetable and you have another winner.
Yummy!
Benedict Crab Cake, Sabayon and Caviar
Okay, let’s get real. Easter is coming and that means company coming for the weekend. This is the way to pamper, blow their minds and make you the hostess with the mostess. I kid you not. Read it, plan ahead and just make sure you have the tablescape you want to showcase this delight.
- 1/2 loaf white bread
- 2/3 cup flat leaf parsley, chopped fine
- 1/3 cup mayonnaise, not salad dressing
- 1 tsp. lime zest
- 2 tsp. Worcestershire sauce
- 1 tsp. Tabasco sauce
- 1 tbsp. mustard
- pinch of paprika
- pinch of dried Thyme
- pinch of salt and ground pepper
- 1/4 tsp. celery salt
- 1 lb. crabmeat (fresh is best)
- 1/4 cup finely minced onion
- 1/4 cup yellow or orange bell pepper, diced fine
- butter for frying (about 6-7 tbsp.)
Sabayon (recipe follows)
- 8 large eggs, poached to desired doneness
- jar of caviar
- 2 hard boiled eggs, finely chopped together with
- 1 tbsp. fresh dill, finely chopped for garnish
Tear the bread in small pieces and place in a food processor to pulse until soft fine crumbs. (about 6 cups). Transfer to a shallow cake pan. Add in one half of the parsley and set aside.
Using cheesecloth, place the crabmeat inside and squeeze tightly to remove as much of the liquid as possible. In a large bowl, add the crabmeat, onion, pepper and one half of the parsley. Add the chilled mayonnaise, lime zest and gently toss. Do not over mix or it will be gluey in exture.
Divide into 8 patties and lightly pat the tops and bottoms of each patty into the bread crumbs.
Preheat oven to 375 degrees. Heat a skillet now and melt the butter until it begins to bubble. Cook the cakes in batches until golden brown on both sides and place on a parchment lined cookie sheet and bake in the oven for about 7-8 minutes.
Sparkling Wine Sabayon
- 2 large egg yolks
- 1/4 cup sparkling wine
- 1/4 cup whipping cream
- 4 oz. unsalted butter
- pinch of salt and ground white pepper
- 1 tbsp. fresh dill, finely chopped
Place a small amount of water in a pot and place a metal mixing bowl on top. When water is simmering, add the yolks and sparkling wine and whisk until the temperature reaches 140F.
Mixture should froth up and thicken . In two separate pots reduce cream by half and melt the butter. Slowly add the butter to yolk mixture while whisking. Once the butter is well incorporated and smooth, add the cream. Remove from the heat and fold in the dill.
To Plate:
Warm the plates, add a crab cake on each one. Carefully place a poached egg on top and ladle some Sabayon over the top. Add a dollop of the caviar (if using) and sprinkle the egg mixture on top.
Serve with a glass of well chilled Chardonnay. OMG! This is wonderful.
Carrot Puree Or Carrots Your Kids Will Like
Yeah, I know…they won’t eat them but this will make a difference (just like Don’s Special Beans does). It is so easy yet, tasty.
To serve 4:
- 6 medium carrots, halved lengthwise and cut into 1/2 inch pieces
- 1 garlic clove
- 2/3 cup chicken broth
- pinch of salt
- 4 tbsp. heavy cream
- 2 tsp. butter
- 1 orange, grated and juiced
Simmer the carrots, garlic, broth and orange juice, covered until the carrots are tender (15 minutes).
Puree the carrots and 1/2 the broth with the cream and butter in a food processor until smooth. If too thick, add more broth.
Sprinkle the orange zest over the carrots and serve. Yum!