Tuesday, June 13, 2017

Shrimp Stufeed Quail

   Ingredients
1 medium onion, chopped
3/4 cup unsalted butter
9 cups soft bread crumbs
1 cup fresh or dried chopped parsley
2 tablespoons fresh chopped rosemary
1 teaspoon chopped fresh sage leaves
1/2 teaspoon dried summer savory
2 teaspoons salt
2 teaspoons coarsely ground pepper
1/2 cup chicken stock
1/2 cup cream sherry
1/2 cup peeled, fresh, uncooked shrimp, chopped
6 boneless quail
6 slices hickory smoked bacon
Cavenders seasoning
Chopped fresh or dried rosemary to taste


   Sauté the onion in the butter in a large skillet until the onion is opaque. Combine the sautéed onion, bread crumbs, parsley, 2 tablespoons rosemary, sage, summer savory, salt and pepper. Chicken stock and sherry in large bowl and mix well. Add the shrimp and mix well. Spoon into the cavity of the quail. Wrap each quail with a slice of bacon. Sprinkle with Cavenders seasoning and dried rosemary to taste. Place in greased baking dish. Bake at 350 degrees for 25-30 minutes or until the quail are cooked through. If boneless quail are unavailable, remove the backbone from the quail by cutting through the bottom of quail using sharp scissors, leaving the legs intact.

   ***Two Southern flavors come together beautifully in this dish from one of south Alabamas talented caterers.***

Monday, May 29, 2017

Hot Maryland Crab Dip

   Ingredients
cooking spray
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1/4 cup creamy salad dressing
1/2 teaspoon Worcestershire sauce
1 teaspoon seafood seasoning or to taste
2 cups fresh lump crabmeat, or more to taste
1/2 cup grated Cheddar cheese
2 small baguette loaves, sliced into about 4 to 5 pieces each


   1. Preheat oven to 350 degrees F (175 degrees C). Spray a glass loaf pan with cooking spray.
   2. Mix cream cheese, sour cream, mayonnaise, Worcestershire sauce and seafood seasoning together in a bowl. Gently fold crabmeat into cheese mixture, pour into the prepared loaf pan and top with Cheddar cheese.
   3. Bake in the preheated oven until dip is bubbling, about 20 minutes. Toast baguette slices on oven rack during the last 5 minutes of baking the dip.

Tuesday, May 23, 2017

Clam Chowder

   Ingredients
3 (6.5 ounce) cans minced clams
1 cup minced onion
1 cup diced celery
2 cups cubed potatoes
1 cup diced carrots
3/4 cup butter
3/4 cup all-purpose flour
1 quart half-and-half cream
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste


   1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Add water to cover and cook over medium heat until tender.
   2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.
   3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar and season with salt and pepper.

Monday, May 22, 2017

Colorado Green Chili

   Ingredients
1 tablespoon olive oil
1 1/2 pounds cubed pork stew meat
salt and pepper to taste
1 large yellow onion, diced
4 cloves garlic, minced
2 cups chopped, roasted green chiles
1 (14.5 ounce) can diced tomatoes with juice
1 1/2 cups tomatillo salsa
5 cups chicken broth
1/2 teaspoon dried oregano
1 pinch ground cloves


   1. Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
   2. Return the pork to the pot and stir in the green chiles, diced tomatoes with juice, tomatillo salsa and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover and simmer 20 minutes.
   3. After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it) and pour into a blender. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

Wednesday, May 10, 2017

Herbed Pork Tenderloin

   Ingredients
1,5 cups minced onions
2 tablespoons oil
1 tablespoon lemon juice
1/2 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon paprika
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
1 (1 lb) pork tenderloin


   1. Mix the first 11 ingredients.
   2. Rub over the pork.
   3. Put on a rack in a shallow roasting pan.
   4. Bake, uncovered, at 400 degrees F for 45 minutes.
   5. Remove from oven, cover with foil and let set for 10 minutes.
   6. Slice into servings.

Tuesday, May 9, 2017

Arizona Chicken Tortilla Soup

   Ingredients
2 corn tortillas (8-inch size), cut into strips
non-stick cooking spray
1 medium onion, chopped
1 cup diced tomato
1 clove garlic
1/4 teaspoon dried oregano
1 quart water
2 teaspoons chicken-flavored bouillon granules
3/4 pound chicken breast halves, skinned
1 cup diced tomato
1/2 medium avocado, peeled and cubed
1/2 cup shredded sharp cheddar cheese
2 teaspoons minced hot chili pepper



   1. Place tortilla strips on a baking sheet coated with cooking spray and bake at 350 degrees F for 10 to 15 minutes or until golden and crisp. Set aside.
   2. Place onion, 1 cup tomato, garlic and oregano in container of an electric blender and process until pureed.
   3. Transfer puree to a large saucepan and simmer 5 minutes, stirring constantly. Stir in water and bouillon granules and bring to a boil. Reduce heat and add chicken breasts, simmer 15 to 20 minutes or until chicken is done.
   4. Remove chicken from soup, keeping soup warm. Let chicken cool to touch, bone and cut meat into cubes. Return chicken to soup. Cook over low heat until thoroughly heated.
   5. Ladle soup into soup bowls. Divide tortilla strips, 1 cup tomato, avocado, cheese and chili pepper among bowls and serve immediately.

Monday, May 8, 2017

Baked Ribs

   Ingredients
a rack or two of baby back ribs( a rack is normally about 3lbs)
2-3 crushed garlic cloves per rack
2 tbs oil per rack
salt and pepper to taste
any other seasoning you may like.... smoked paprika, chipotle powder, oregano
12 oz beer, optional
a splash or two of vinegar, if not using beer


   1. Cut up each rack of ribs in 2 pieces or you can leave the rack whole.
   2. Season with salt and pepper, garlic and any other seasonings you are using.
   3. Pour some vinegar over the ribs you can also substitute with some beer, or use all beer, or even omit. At this point you can let marinade overnight or a few hours.
   4. Place ribs in a 13x 9 baking pan (or larger)... with all the vinegar/beer.
   5. Cover the pan and bake at 350 deg F for 1 1/2-2 hours.
   6. Remove ribs from oven and increase oven temp to 375 F. Pour off any liquid that has accumulated in the pan. Glaze ribs with BBQ sauce and place back in oven. Leave the ribs uncovered. and bake for another 10-15 minutes.
   7. Turn ribs over and re-glaze bake for an additional 15 minutes. Add extra glaze if you like before serving.

Tuesday, May 2, 2017

Texas Chicken Fried Steak

   Ingredients
4 beef cubed steaks (1 to 1-1/4 pounds total), pounded to 1/4-inch thickness
1/4 cup Worcestershire sauce
1 cup flour
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup buttermilk
1/2 cup vegetable oil
1 1/4 cups milk
1/4 cup chicken broth


   1. In a large resealable bag, marinate cube steaks in Worcestershire sauce 30 minutes in the refrigerator.
   2. Place flour, salt and pepper in a shallow dish. Pour buttermilk into another shallow dish.
   3. Dip steaks in flour mixture, coating completely, then in buttermilk and again in flour. Reserve remaining flour mixture.
   4. In a large deep skillet over medium-high heat, heat oil until hot but not smoking.  Add steaks and cook 3 to 4 minutes per side or until cooked through and coating is golden. Drain on a paper towel-lined platter and cover to keep warm.
   5. To make the gravy, add 1/3 cup of remaining flour mixture to skillet. Cook 2 to 3 minutes or until flour is browned, stirring constantly. Whisk in milk and broth, stirring until thickened. Serve gravy over steak.

Monday, May 1, 2017

Lemon Butter Chicken

   Ingredients
1 tablespoon butter
1/3 cup Italian salad dressing
1 lemon, zested and juiced
1 tablespoon Worcestershire sauce
8 chicken tenderloins
lemon pepper to taste
garlic salt to taste
onion powder to taste


   1. Preheat oven to 350 degrees F (175 degrees C). Place the butter in a 9x9 inch baking dish and melt in the oven. Remove from heat and mix in Italian salad dressing, lemon juice and Worcestershire sauce.
   2. Arrange the chicken tenderloins in the baking dish, coating with the melted butter mixture. Season both sides of chicken with lemon pepper, garlic salt and onion powder. Sprinkle with lemon zest.
   3. Bake 25 minutes in the preheated oven or until chicken juices run clear.

Friday, April 28, 2017

Easy Grilled Tri Tip

   Ingredients
1/4 cup soy sauce
1/4 cup olive oil
2 tablespoons water
2 cloves garlic, peeled and chopped
ground black pepper to taste
4 pounds beef tri tip, cut into 1/2 inch slices


   1. In a large, non-reactive bowl, blend the soy sauce, olive oil, water, garlic and pepper. Place the beef tri tip in the marinade. Cover and marinate in the refrigerator at least 4 hours.
   2. Preheat an outdoor grill for high heat and lightly oil grate.
   3. Grill the beef slices 3 to 5 minutes per side or to desired doneness. Discard remaining marinade.

Super Squash

   Ingredients
2 tablespoons butter
3 pounds yellow squash, chopped
2 onions, chopped
1 cup shredded sharp Cheddar cheese
1 cup mayonnaise
3 eggs, beaten
12 saltine crackers, crushed
1 (1 ounce) package dry Ranch-style dressing mix
1 teaspoon salt
2 cups dry bread stuffing mix
1/2 cup melted butter


   1. Preheat oven to 350 degrees F (175 degrees C).
   2. Melt 2 tablespoons butter in a large saucepan over medium-high heat. Cook squash and onions until tender. Remove from heat and stir in Cheddar cheese, mayonnaise, eggs and crackers. Season with Ranch dressing mix and salt.
   3. Spread the squash mixture into a medium baking dish. Mix together stuffing and 1/2 cup melted butter and sprinkle over the squash mixture.
   4. Bake 20 to 30 minutes in the preheated oven, or until firm and lightly browned.

Wednesday, April 26, 2017

Slow Cooker Venison Roast

   Ingredients
3 pounds boneless venison roast
1 large onion, sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon garlic salt
1/4 teaspoon ground black pepper
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup



   1. Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
   2. In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.

Thursday, April 20, 2017

Montana Wildfire Chili

    Ingredients
2 pounds ground beef
1 large sweet onion, chopped
1 medium sweet red pepper, finely chopped
1 medium sweet yellow pepper, finely chopped
2 cans (16 ounces each) chili beans, undrained
2 cans (14-1/2 ounces each) stewed tomatoes, drained
1/2 cup tomato juice
2 jalapeno peppers, seeded and minced
2 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon cayenne pepper


   1. In a large skillet, cook the beef, onion and peppers over medium heat until the meat is no longer pink drain.
   2. Transfer to a 4- or 5-quart slow cooker. Stir in the beans, tomatoes, tomato juice, jalapenos, garlic, cumin, chili powder, salt and cayenne. Cover and cook on low for 5-6 hours or until heated through. Yield: 8 servings (2-1/2 quarts).

Tuesday, April 18, 2017

Mimis Smoked Salmon Chowder

   Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 cup chopped onion
2 cloves garlic, chopped
1/2 cup chopped celery
1/2 cup all-purpose flour
6 cups chicken broth or vegetable broth
1 pound potatoes - peeled and cubed
1 teaspoon dried dill weed
1 teaspoon dried tarragon
1 teaspoon dried thyme
1/2 teaspoon paprika
8 ounces smoked salmon, cut into 1/2 inch pieces
1/4 cup white wine
1 tablespoon fresh lemon juice
1/4 teaspoon hot sauce
1 teaspoon salt
1 teaspoon fresh-ground black pepper
1 cup half and half



   1. In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic and celery. Cook 8 to 10 minutes or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the potatoes, dill, tarragon, thyme and paprika. Reduce heat to medium, cover and simmer for 15 minutes.
   2. Stir in the salmon, wine, lemon juice, hot sauce, salt and pepper. Simmer over low heat, uncovered for 10 minutes.
   3. Mix in the half-and-half and continue to simmer for 30 minutes, stirring occasionally. Do not let the chowder boil after adding the half-and-half. Serve hot.

Monday, April 17, 2017

Baked Bluefish

   Ingredients
2 1/2 pounds bluefish fillets
1 (8 ounce) container herb-seasoned dry bread stuffing mix
1 1/2 cups boiling water
1/2 cup butter, melted
salt and pepper to taste
2 tablespoons butter, melted
1/2 cup minced onion
4 sprigs fresh dill weed


   1. Preheat oven to 500 degrees F (260 degrees C).
   2. Trim all of the dark meat from the fillets. Rinse in cold water, dry and sprinkle with salt and pepper. Combine stuffing mix with boiling water and 1/2 cup melted butter.
   3. Cover a baking sheet with a lightly greased double thickness of aluminum foil. Spread stuffing mixture on top of foil. Place fillets on top of stuffing. Brush fillets with 2 tablespoons melted butter and sprinkle with minced onions. Top with dill springs and crimp together edges of tin foil to seal.
   4. Bake on center self of preheated oven for 10 minutes, reduce oven temperature to 400 degrees F (200 degrees C) and bake for an additional 60 minutes.

Friday, April 14, 2017

Seared Tuna with Wasabi Butter Sauce

   Ingredients
2 tablespoons white wine vinegar
10 fluid ounces white wine
1/4 cup minced shallots
1 tablespoon wasabi paste or to taste
1 tablespoon soy sauce
1 cup unsalted butter, cubed
salt and black pepper to taste
1 tablespoon olive oil or as needed
1 cup chopped cilantro leaves
6 (6 ounce) fresh tuna steaks, 1 inch thick


   1. Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan.
   2. Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro and remove from heat. Pour into a small bowl and set aside.
   3. Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil and season with salt and pepper. Place in the hot skillet and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.

Thursday, April 13, 2017

Rosemary Braised Lamb Shanks

   Ingredients
6 lamb shanks
salt and pepper to taste
2 tablespoons olive oil
2 onions, chopped
3 large carrots, cut into 1/4 inch rounds
10 cloves garlic, minced
1 (750 milliliter) bottle red wine
1 (28 ounce) can whole peeled tomatoes with juice
1 (10.5 ounce) can condensed chicken broth
1 (10.5 ounce) can beef broth
5 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme


   1. Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
   2. Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover and simmer until meat is tender, about 2 hours.
   3. Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in a warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.

Tuesday, April 11, 2017

Chicken Francesa

   Ingredients
4 large skinless, boneless chicken breast halves
1 cup milk or as needed
1 cup bread crumbs
1 cup grated Pecorino Romano cheese
2 tablespoons chopped fresh parsley
1 cup olive oil
salt and ground black pepper to taste
1 lemon, thinly sliced
1 cup white wine
1 cup chicken broth
1/4 cup lemon juice 1 ounce brandy-based orange liqueur or to taste


   1. Remove the tenderloin from each chicken breast half. Fillet each chicken breast half into 2 slices. Pound each piece of chicken, including the tenderloins, to 1/4-inch thickness. Place chicken in a bowl and pour in enough milk to completely cover chicken; soak for 30 minutes.
   2. Mix bread crumbs, Pecorino Romano cheese and parsley together in a bowl. Remove chicken from milk and dredge through bread crumb mixture until each piece is evenly coated.
   3. Heat olive oil in a large skillet over medium heat, cook chicken in the hot oil until lightly browned, 2 to 3 minutes per side.
   4. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish.
   5. Transfer chicken to the prepared baking dish, reserving 1 tablespoon olive oil in the skillet. Sprinkle salt and pepper over chicken. Place 1 slice lemon onto each chicken piece.
   6. Pour wine into the skillet with reserved olive oil, bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add white wine and chicken broth and boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken and drizzle brandied orange liqueur over each.
   7. Bake in the preheated oven until chicken is no longer pink in the center and sauce is bubbling, 20 to 25 minutes.

Monday, April 10, 2017

New England Clam Chowder

   Ingredients
4 slices bacon, diced
1 1/2 cups chopped onion
1 1/2 cups water
4 cups peeled and cubed potatoes
1 1/2 teaspoons salt
ground black pepper to taste
3 cups half and half
3 tablespoons butter
2 (10 ounce) cans minced clams


   1. Place diced bacon in large stock pot over medium-high heat. Cook until almost crisp, add onions and cook 5 minutes. Stir in water and potatoes and season with salt and pepper. Bring to a boil and cook uncovered for 15 minutes or until potatoes are fork tender.
   2. Pour in half and half and add butter. Drain clams, reserving clam liquid, stir clams and 1/2 of the clam liquid into the soup. Cook for about 5 minutes or until heated through. Do not allow to boil.

Friday, March 31, 2017

White Bean Chicken Chili

   Ingredients
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (18.75 ounce) can tomatillos, drained and chopped
1 (16 ounce) can diced tomatoes
1 (7 ounce) can diced green chiles
1/2 teaspoon dried oregano
1/2 teaspoon ground coriander seed
1/4 teaspoon ground cumin
2 ears fresh corn
1 pound diced, cooked chicken meat
1 (15 ounce) can white beans
1 pinch salt and black pepper to taste


 1. Heat oil, and cook onion and garlic until soft.
 2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, then simmer for 10 minutes.
 3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.

Thursday, March 30, 2017

Tequila Lime Chicken Wings

   6 servings
2 pounds chicken wings
salt and pepper
   For the jalapeno margarita glaze
1/4 cup sugar
zest of one lime
2/3 cup lime juice
1 jalapeno, thinly sliced
1/3 cup tequila
1/2 teaspoon salt
   For serving
Lime wedges
Coarse sea salt


   1. Preheat oven to 400 degrees. Line a large baking sheet with foil then place a non-stick metal baking rack on top of the foil. Place the chicken wings in a single layer on top of the baking rack (this will allow the chicken to get crispy on both sides and allow the juices to run off onto the foil). Season the wings generously with salt and pepper. Bake until the chicken is cooked through and golden, about 30 minutes.
   2. Meanwhile, in a small saucepan over medium heat, stir together the sugar, lime zest, lime juice, jalapeno, tequila, and salt. Bring to a boil, reduce heat, and simmer for 3-5 minutes until the mixture begins to thicken slightly.
   3. Remove the wings from the oven. Turn on the broiler to high. Using tongs, place the wings in a heat safe bowl and toss them in the margarita glaze. Return them to the baking sheet and place them under the broiler until they begin to caramelize and darken, keeping a close eye on them, about 3-5 minutes. Transfer the wings to a serving plate, drizzle them generously with the margarita glaze, and serve with lime wedges and freshly cracked sea salt and any leftover glaze on the side for dipping.

Wednesday, March 29, 2017

Blackened Salmon Fillets

   Ingredients
2 tablespoons ground paprika
1 tablespoon ground cayenne pepper
1 tablespoon onion powder
2 teaspoons salt
1/2 teaspoon ground white pepper
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
4 salmon fillets, skin and bones removed
1/2 cup unsalted butter, melted


   1. In a small bowl, mix paprika, cayenne pepper, onion powder, salt, white pepper, black pepper, thyme, basil and oregano.
   2. Brush salmon fillets on both sides with 1/4 cup butter, and sprinkle evenly with the cayenne pepper mixture. Drizzle one side of each fillet with 1/2 remaining butter.
   3. In a large, heavy skillet over high heat, cook salmon, butter side down, until blackened, 2 to 5 minutes. Turn fillets, drizzle with remaining butter, and continue cooking until blackened and fish is easily flaked with a fork.

Monday, January 9, 2017

Hoisin Glazed Baked Salmon

   Ingredients
2 Tbsp hoisin sauce
2 teaspoons soy sauce
1 Tbsp lime juice (can sub rice vinegar)
1-2 teaspoons sugar
1 large garlic clove, smashed and minced
4 6-ounce salmon fillets
Vegetable oil, for greasing the broiler pan


   1. Mix the hoisin sauce, soy sauce, lime juice, sugar and garlic together in a bowl. Taste and adjust to your taste (more lime juice if too sweet, more sugar if too acidic). Coat the salmon pieces in the marinade and chill for 30 minutes to 1 hour.
   2. Set the rack in your broiler to about 6 inches underneath the heating element. Turn on the broiler.  Lightly grease a foil-lined broiling pan with vegetable oil. Arrange the salmon pieces skin side down (if your fillets still have skin on one side) on the pan and paint with a little more of the marinade. Broil until done, about 5-10 minutes, depending on the thickness of the salmon fillets and the heat of your broiler.
   Serve with steamed rice.

Sunday, January 8, 2017

California Thai Flank Steak

   Ingredients
1/3 cup soy sauce
1/4 cup rice vinegar
1/4 cup rice wine
1/4 cup fresh lime juice
2 tablespoons dark sesame oil
1/2 small red onion, chopped
1/4 cup chopped fresh basil
1/4 cup chopped fresh mint
3 tablespoons sliced lemon grass
3 tablespoons crushed peanuts
3 tablespoons chile paste
1 tablespoon ground coriander
1/2 teaspoon garlic salt
2 pounds flank steak


   1. In a large bowl, combine soy sauce, rice vinegar, rice wine, lime juice and sesame oil. Stir in onion, basil, mint, lemon grass and crushed peanuts. Season with chile paste, coriander and garlic salt.
   2. Layer flank steak with marinade. Refrigerate 6 hours or overnight.
   3. Preheat an outdoor grill for medium high heat, and lightly oil grate.
   4. Spray a large sheet of aluminum foil with non stick cooking spray. Drain liquid from marinade. Layer meat on foil with the remaining non liquid marinade ingredients. Fold edges of foil to seal, then grill for 20 minutes.

Thursday, January 5, 2017

Chickpea Curry with Kale

   Ingredients
2 tablespoons butter
1 tablespoon curry powder
1/2 cup onions, chopped
2 garlic cloves, minced
1 1/2 cups kale, finely chopped
1 (13.5 ounce) can coconut milk
1 (15.5 ounce) can garbanzo beans (chickpeas), rinsed and drained
1/4 cup plain tomato sauce
1 teaspoon sugar
salt to taste
2 teaspoons fresh lemon juice
chopped cilantro, for serving
warm flatbread or steamed rice for serving


     In a pot over medium heat, melt the butter. Add the curry powder and cook, stirring constantly, until fragrant and toasted, about 1 minute. Add the onions, garlic, and kale, cooking until the onions are translucent and the kale is wilted, about 2-3 more minutes. Pour in the coconut milk, followed by the garbanzo beans and tomato sauce. Stir to combine, add sugar and salt to taste. Bring to a simmer. Remove from heat. Serve the curry with chopped fresh cilantro on top and warm flatbread or steamed rice.