The nice weather has finally arrived and this is a great way to enjoy a lunch on the deck or a starter for dinner. Your choice…but maybe you’ll want both. A salad with a protein is always welcomed.
Soak wooden skewers in water for about an hour.
- uncooked pineapple wedges cut into 1 inch chunks 12-15
- 20-30 large raw shrimp, peeled and deveined
- 4-5 cups mixed greens
- add your favourites such as: green seedless grapes, halved,
- 4-5 strawberries- hulled, baby tomatoes, toasted pecans or salad toppings, raw mushroom slices
- The above ingredients will serve 4-5 people.
Marinade
- 1/2 cup Pear juice
- 1 tbsp. lime juice
- 5 tbsp. olive oil, divided
- 1 garlic clove, minced
- 1 tsp. sugar
- pinch of salt
In a blender, puree all the ingredients until really smooth.
In a small bowl briskly drizzle the olive oil and whisk into all the ingredients to form a dressing type of marinade. Reserve 1/4 cup of the marinade. Add the shrimp and toss to coat well. Set aside for 30 minutes.
In a separate large bowl, prepare the salad and your toppings.
Vinaigrette
- 1/4 cup of the reserved marinade
- 2 tbsp. wine vinegar
- 3 tbsps. pear juice
- 1/2 tsp, Dijon mustard
- 1 clove garlic, minced
- pinch of salt and pepper
Preheat your grill to a high heat. Remove the shrimp from the marinade and thread them onto the soaked skewers. Cook each side for 1-1 1/2 minutes until they are opaque throughout.
On separate skewers, thread the pineapple cubes and cook a few minutes longer than the shrimp so the centers become soft.
Serve the salad onto individual plates, add the shrimp and pineapple cubes and drizzle the Vinaigrette over the top. Here you get to use as much as you want on your plate.
Warm rolls and you have a wonderful meal.
Warm Mushroom Salad With Wonderful Additions
Warmer weather is upon us and the mind wanders to salads. Try this one, it is really yummy.
- 1 tbsp. shallot, finely minced
- 3 tbsp. sherry vinegar
- sea salt and ground pepper to taste
- 9 tbsp. olive oil, divided
- 1 -1 1 /2 lbs. white mushrooms, dusted clean and rough chop
- 2 tbsp. butter, divided
- 2 tsp. thyme leaves, divided
- 6-8 large handfuls of mixed green salad, washed, dried and chilled
- 1/2 cup finely chopped flat leaf parsley
- 1/4 lb. block Asiago cheese, shaved
- 1/2 cup toasted pecans, coarsely chopped
In a small bowl mix together the shallot, vinegar and a couple of pinches of salt and pepper to make the vinaigrette. Let this sit for 10-15 minutes, then add 5 tbsp. of the olive oil and set aside.
Heat a large frypan over high heat until hot. Add 2 tbsp. of the olive oil and 1 tbsp. butter to the pan. When the butter begins to foam, add 1/2 the mushrooms. Season with 1 tsp. of the thyme and generous pinches of salt and pepper. Cook for about 4-5 minutes, stirring occasionally. If you have to, reduce the heat. The mushrooms should be tender and a little crispy. transfer these to a plate and repeat the procedure with the remaining oil, butter, mushrooms and thyme.
When this is done, return the first batch of the mushrooms to the pan and stir to combine and heat through. Toss them and cook for about 1 1/2 minutes.
In a large bowl, add the greens and parsley. Spoon the hot mushrooms over this.
Return the pan to the stove and add 3/4 of the vinaigrette, scraping all the bits. When this is hot, pour over the entire salad and toss to coat the salad leaves and mushrooms. Salt and pepper to taste.
To serve, arrange the salad on a platter and, using a vegetable peeler, shave the Asiago cheese over the salad and top with the pecans. Enjoy!
Teriyaki Trout At Its Best
This is sooooo good. Don made this last night and this morning, he wanted to know if we kept the left over sauce. What left-overs I asked. We ate the whole lot up. Try it and you will see. Awesome!
- 2-3 lbs. trout filets, sliced in 2″ wide pieces
Teriyaki Sauce
This is so good, you will wish it was bottled.
- 3 tbsp. teriyaki sauce
- 3 tbsp. hoisin sauce
- 3 tbsp. soy sauce
- 1 tbsp. vinegar
- 1 tbsp. sesame oil
- 1/3 cup packed light brown sugar
Spray a baking sheet. Cover with oil and spray for easier clean-up.
Preheat oven to 400 degrees. In a small saucepan combine all the sauce ingredients and whisk together until the brown sugar is dissolved.
Place the individual trout slices in a mixing bowl and pour half of the sauce over all the trout. Cover with plastic wrap and marinate 20-25 minutes at room temperature.
Transfer the trout to the prepared baking sheet, liberally brush the marinade on the trout slices and bake for 10-12 minutes until the trout is flaky and cooked through. Your time for baking will depend on how thick your slices are.
While this is baking, bring the sauce in the saucepan to a boil and then reduce the heat and simmer until it becomes thicker (3-4 minutes) and remove from the heat.
Now brush the trout with the teriyaki syrup, (spoon it on really), plate with a medley of cooked rice, whole corn and peas, and heritage carrots. This was our choice tonight, and you can make it up as you wish.
Note: Don said to save the remaining sauce for another fish dish. We just laughed and said “oh for sure, tee hee”. There was not a drop left.
Mushrooms In A Lemon Butter Sauce (a la Bordelaise)
This is a simple but amazing appetizer to make and enjoy on your deck this summer. I use the brown and white button mushrooms (the really nice large size) but you can use whatever mushrooms you like. Try to avoid the tiny ones for fear you would over cook them.
- 1 lb. mushrooms
- 1/4 cup butter
- 1/2 tsp. lemon zest
- 2 tsp. freshly squeezed lemon juice
- 3 tbsp. olive oil
- 2 tbsp. finely minced shallot
- 1/2 tsp. minced garlic
- pinch of salt
- pinch of pepper
- 2 tbsp. fresh parsley, finely chopped
- Artisanal bread, toasted
To begin, brush the mushrooms to remove any debris, remove the stems and cut each mushroom in as equal a size as you can and set aside.
In a large frypan, melt together the butter, lemon zest and juice. Stir in the mushrooms and toss them in the pan to coat. Cover and let cook for about 5 minutes. Remove the lid and add the olive oil. Increase the heat and cook for about 2 minutes.
Reduce the heat to low and cook, stirring occasionally, for about 15 minutes. Stir in the shallot, garlic salt and pepper and cook for about 4-5 minutes until they become tender and have softened.
Remove from the heat, add the salt and pepper. Toast your bread and sprinkle the mushrooms with the chopped parsley leaves. Enjoy!
It is truly a different way to serve mushrooms but is truly fantastic to consume.
Apple Hand Pies
These are so easy to make but your family/company will think it took you forever to make (as if you really did). They are fabulous and so tasty.
- 1/4 cup butter
- 1/2 cup sugar
- 6 yellow Delicious apples, peeled, cored cut into cubes (3/4 “)
- 1/3 cup whipping cream
- 1 tsp. pure vanilla extract
- 1 tsp. lemon juice
- pinch of salt
- 1 lb. frozen puff pastry, thawed
- 1 egg, beaten well
- 1/2 tsp. cinnamon
- 3 tbsp. sugar
In a large frypan, melt the butter and sprinkle 1/4 cup of the sugar, stirring to combine and soften (about 2 minutes).
Add the apples, tossing to coat with the butter mixture and increase the heat to a medium high. Flip them over occasionally so the apples can release their juices and become very tender and caramelized. Now add the remaining 1/4 cup of sugar and toss quickly to cover the apples and let the sauce thicken. (approximately 2-3 minutes)
Remove from the heat, gently stir in the lemon juice, vanilla and salt. Set aside and cool to room temperature.
Preheat oven to 425 degrees and line a large cookie sheet with parchment paper.
Roll out the pastry on a clean lightly floured surface to about 24 inches. Using a very sharp knife cut the dough into 8 equal squares. Brush the edges of the pastry with some of the egg mixture, saving the rest.
Add 2 very generous tsp. of the apples in the center of each square and fold the dough in half, and be sure to crimp the edges with a fork. Now brush the tops with the remaining egg and transfer to the baking sheet.
In a small bowl mix together the 3 tbsp. sugar and cinnamon. Cut 2 small slits in the top of each square and sprinkle the cinnamon sugar mix over all.
Bake until golden in colour and crispy. This should take about 20-25 minutes. Remove from the oven and let cool down a bit before serving. Add a dollop of whipping cream to each one or, if you prefer, vanilla ice cream (Chapman’s of course).
Eat on the day you bake them so you can see just how great they really are.
Spring Carbonara With Honey
After this wonderful weekend (birthday and Mother’s Day, I am still on a pasta theme. Bear with me and here goes!
- 1 cup clover honey
- 1 tbsp. apple cider vinegar
- 2 – 3 drops of hot sauce
- 1/2 lb. spaghetti
- 6 egg yolks
- 1 cup grated Asiago cheese, divided
- pinch of salt and freshly ground pepper
- 1/2 cup pancetta, diced
- 1 cup frozen corn, thawed
- 12 spears asparagus, peeled and cut in 1 inch pieces
- 1 cup baby spinach, stems removed
Starting with the honey, in a saucepan over low heat, combine it with the apple cider vinegar and hot sauce and cook, stirring occasionally for about 20 minutes. Never cook it to a simmer stage.
Bring water in a large pot to a boil and add the spaghetti, cooking to al dente stage. Drain, leaving 1 cup of the water in the pot. Set the drained pasta aside.
In a small bowl, whisk together the egg yolks with 3/4 cup Asiago cheese, salt and pepper until really well combined. Set aside.
In a large skillet, cook the pancetta over medium heat, stirring until crisp (6-7 minutes) and transfer to a plate with paper towels. Leave 2 tbsp. of the fat in the pan and put back 1/2 of the pancetta adding the asparagus and corn. Cook this until it has all heated through. Add the spinach and cook until wilted.
Add the pasta and 1/2 cup of the reserved pasta water and toss it all together. If the pasta has cooled, reheat for another 2-3 minutes until hot.
Now, working very quickly, toss in the egg mixture to the hot pasta, stirring until the sauce has become thick. If you need a smoother consistency, add a touch more water.
Serve in warm pasta bowls and top with remaining cheese and pancetta. YUMMY!
Add some garlic toast, glass of wine and you will think you are in Italy if only on your deck.
Sirloin Tip Roast
Don did it again. This roast is fabulous and will make your Sunday dinner really special. Great also for company.
- 3-4 lb. Sirloin Tip roast
- cracked salt and pepper to taste
- 2-3 tsp. each of thyme and rosemary
- fresh parsley, chopped
- 2 tbsp. olive oil
- 1/2 large white onion
- 2 garlic cloves
Mix the herbs and spices and coat the roast. Place in a gallon zipper lock seal bag for a total of 4 hours prior to cooking.
One hour before serving, remove the meat from the refrigerator and let come to room temperature.
Heat a Dutch oven and add the olive oil. When the oil is shimmering and hot, add the beef, onion and garlic and sear the meat on all sides for about 2 minutes each side.
On a cookie sheet pan, set an oven proof rack in it. Heat your oven to 350 degrees and cook the meat for approximately 90-95 minutes. Test with a thermometer for an internal temperature of 140-145. (After removing it from the oven it will continue to cook, so if you remove it at a temperature of 135, it will be perfect when ready to serve.)
Tent the meat with tin foil and rest for 15 minutes. Test for an internal temperature of 140 – 145 degrees. Slice on an angle. If more liquid drips while cutting, just add to your gravy.
Any bits left in the Dutch oven should be discarded. It is only the burned herbs and will not be usable for gravy.
Serve with garlic mashed potatoes, vegetables of your choice. Add a lovely glass of Sangiovese wine and you have a wonderful finish to your day.
Arroz Con Pollo – Cinco De Mayo Day
Last night Don made the greatest meal. It was so yummy! I am sharing it now because we were too busy enjoying it last night. Sorry!
- 3 tbsp. olive oil
- 3 chicken breasts, cut up
- 3 chicken thighs, cut in half
- 1/2 cup flour
- pinch of salt
- pinch of pepper
- touch of paprika
- 2 tbsp. oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 small red pepper, chopped
- 2 cups long grain rice
- 3 cups (approximately) chicken stock
- 1 heaping tbsp. tomato paste
- pinch of oregano
- pinch of salt
- 1 can of Juanita’s Foods Mole
Heat the oil in a large skillet and dredge the chicken pieces in the flour, salt, pepper and paprika. Dust the excess off and cook in the skillet to brown. Cook only enough on each side to brown. Remove with a slotted spoon and set aside.
Add the uncooked rice to the skillet and stir to coat with the oil. Add more oil if necessary. Don’t stir too hard or it won’t brown. When starting to brown, gently stir so more of the rice will brown.
Add the onion and garlic, cooking for about 4-5 minutes so the onion softens.
Now place the chicken pieces on top of the rice. Add the stock, paste, salt and oregano and pour over the chicken.
Cover the skillet and reduce the heat to low. Cook for about 25-30 minutes, depending on the type of rice. Fluff the rice with a fork.
Heat the mole in a saucepan and after each portion set out, spoon the sauce over the top. This is so yummy.
If you feel so inclined, make a Mexican cocktail or pour a glass of wine and simply enjoy. thanks Don.
*Picture will follow when we serve some leftovers. As I said, it is YUMMY.
Awesome Appetizer On Mom’s Special Day
What a special treat for your Mother on her great day. It is simple, delicious and with a glass of her favourite wine will show her just how special she is and how lucky you are to have her with you.
Get ready!
- 16 oz. pizza dough, pre-made
- 5-6 roasted garlic cloves, mashed to a paste
- 1 shallot, sliced
- 1 cup goat cheese, crumbled
- 1/3 cup pecan pieces
- 1/2 cup cranberry sauce (whole)
- 3-4 thyme leaves
- 1 cup cooked baby shrimp (no shell or tails)
- 2 tbsp. olive oil
- 1 – 2 tbsp. honey
- salt and pepper to taste
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set baking sheet aside.
On a floured surface, roll out the pizza dough to a 1/4 inch thickness. Transfer to the baking dish and bake for about 6-8 minutes. It should be cooked but not browned.
Spread the garlic cloves that have been mashed over the surface of the dough and then add the shallot slices, cheese and pecans evenly on top. Using a teaspoon, drop dollops of cranberry sauce over the surface. Bake now for about 10 minutes until it is golden brown and bubbling.
Sprinkle the surface with the honey, oil, thyme leaves and baby shrimp. Slice and serve immediately on a pretty plate, glass of wine and a smile.
Amazing Shrimp Stroganoff
We had this last night for dinner and the flavours are truly amazing. It is not difficult to prepare so give it a go at the earliest time.
- 1/4 cup minced onion
- 1/4 cup butter
- 1 1/2 lbs. peeled and deveined shrimp
- 1/2 lb. mushrooms, sliced
- 1 tbsp. flour
- 1 1/2 cups sour cream (not the light variety), room temperature
- 1 tsp. salt
- white pepper, to taste
- 1 tbsp. butter
- 1/4-1/2 cup cream (if needed)
In a large frypan saute the onion in 1/4 cup butter until softened.
Add the shrimp and saute for 4-5 minutes until pink and just cooked. Transfer the mixture to a heated dish, and keep warm.
In the same skillet add 1 tbsp. butter and add the mushrooms. Saute over a medium high heat until browned. Sprinkle flour in and cook for another 2 minutes. Reduce the temperature and now stir in the shrimp mixture, sour cream, salt and pepper, stirring for another 2-3 minutes until the shrimp is heated through. Here is where you may need to add the cream, to ensure a smoother sauce. Just DO NOT BOIL.
Add some broad noodles or rice and spoon the mixture over (equally portioned, of course). Pass the crisp green salad and the evening is yours.
If you wish, enjoy a glass of chilled white wine as well. YUM!!!!
Marshmallow Icing
When I was growing up, I would walk past a bakery where, in the display window, they had chocolate cake iced with this marshmallow icing and then poured a chocolate ganache over that and let it set. It was so yummy. You have the cake now so why not take it to the next level?
- 1 cup sugar
- 1/3 cup water
- 2 egg whites, stiffly beaten
- 1/3 tsp. cream of tartar
- 1 1/2 tsp. clear vanilla (if you have it on hand) or regular will do
Boil and sugar and water and slowly add the egg whites. While still warm, add the cream of tartar and vanilla. Beat this until completely cool in your food processor.
Ice your cake and, if you wish, add the ganache.
OMG! Everyone will want this one for their birthday…every year,
Mother’s Day Baklava Rolls
Mother’s Day is fast approaching and this dessert might give you brownie points for the next year. In a simple word Y U M !!!!!
- 1/2 cup plus 1 tbsp. sugar, split
- 1 large orange, zest and juice, separated
- 1/4 water
- 2 1/2 cups pistachio nuts, crushed
- 1/2 tbsp. cinnamon
- pinch of salt
- 1/2 cup butter, more if you need it
- 1 tbsp. honey
- 10 thawed phyllo sheets
- 1/2 cup dark chocolate chips
- 1 tbsp. whipping cream
Preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
In a small saucepan over a medium heat, put in the 1/2 cup sugar, orange juice and water. When the sugar has completely dissolved, remove from the heat and set aside.
In your food processor combine the pistachio nuts, cinnamon, remaining 1 tbsp. sugar, salt and orange zest. Pulse on high until it resembles a fine sand. Reserve 1/2 cup of this mixture and set aside.
In a small heatproof bowl, microwave the butter and honey on high for 20 seconds or until melted.
On a clean, dry surface, lay out a sheet of phyllo. Brush the entire surface with the butter mixture. Lay a second sheet on top and repeat the procedure. Roughly divide the pistachio mixture into 5 portions.
With the long side of the pastry parallel to you, spoon out a portion of the mixture along the edge to form a 1 inch line. Now, gently and carefully roll this up to form a log. Repeat this step with the remaining 4 portions.
Place the Baklava on the baking sheet and place them snugly together. The space at the end won’t matter. Brush the tops with the remaining butter mixture and bake in the oven for about 17-20 minutes. When they are a golden brown and crisp, remove from the oven and pour the syrup immediately over the rolls. Let cool for approximately 1 hour.
One more step to go. In a heatproof bowl combine the chips and whipping cream. Microwave in 15 second intervals until melted. Stir each time.
Now to serve: cut between the baklava to separate and then cut each log in 3 pieces. Dip each end in the chocolate and then in the nut mixture. Return to the baking sheet to allow the chocolate to set (about 10-15 minutes).
Place on a pretty plate and serve. They will never forget this one and you can say “damn, I did this”.