I was excited to see my Recipe's make the cut for our local paper, the Staten Island Advance Cook Book. Maybe next year, i'll be able to compete! Both recipes that got published are here on my blog as well!
Tonight on the menu was/is Shrimp Paella. Its kind of hard to cook for one person, so i always have left overs ( I'm a vegetarian) and I have yet to give my girls shrimp.This dish is super easy, took me about 45 minutes from preparation to the end product. You can use X-Large Shrimp or Medium size for this dish. You just don't want the real small guys.
What you will need:
1 Deep Sauce Pan (medium size)
1 5 oz. bag of Carolina Saffron Rice
4 Large Pitted Green Olives
1 Marinated Roasted Yellow or Red Pepper (1 meaning one slice of the pepper, not the whole thing)
3 shakes of chili powder
1lb of uncooked cleaned and de-veined Shrimp (tail off)
2 garlic cloves chopped
1/2 onion chopped
1 cup of water
1/4 cup of extra virgin olive oil
Let's get cooking!
In the Sauce pan add your oil. Heat to MED..Once it has heated, add in your garlic and onions. Once they start to sizzle a bit, add in your shrimp, peppers and olives. You should cut your peppers in small pieces and the olives you can cut into 4 slices. Do not cover. Once the shrimp is starting to turn pink, add in your Water and your rice. Make sure the heat is still on Medium, stir once to evenly distribute all of the ingredients in your sauce pan. Cover and let cook for 15 minutes. Uncover, to let the water evaporate and allow you to get the sticky paella consistency. Add in your chili powder! A couple of shakes should be enough. This should take about 5-8 more minutes, I usually crank the gas up a little bit. Granted, you wont' have the crispy bottom like authentic Paella is made, but I'm cooking for convenience and deliciousness here.. If you want that crusty bottom, use a cast iron pan and cook the rice with less water..
Buon Appetito!
Wine Recommendation: Cloudy Bay Sauvignon Blanc 2009 New Zealand
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Tuesday, March 22, 2011
Wednesday, March 16, 2011
Salmon Cakes
I went on a "Cake" kick the last two weeks. I made Salmon on Monday, failed to post the recipe because it wasn't original, and frankly, it was OK, not my best work, but then again, whenever i follow a recipe, it never comes out great. I cook with my heart not with my head, so following directions is like chaining me to a fence. That's why I'm never any good at baking either! So, back to my cake kick.... I had leftover salmon yesterday, so i decided to make Salmon Cakes over salad.
Similar to my Crab Cake recipe, which i figured out quickly you can make a cake out of virtually anything. I'll spare my husband anymore of these for the next month, but it was fun! Making Cakes out of any fish is perfect when you have fish left over.
What you will Need:
1lb of Salmon cooked and broken apart
1table spoon of mayo
1 piece of whole wheat bread broken apart
1 small onion slivered or chopped
1 table spoon Soy Sauce (low sodium)
1 minced garlic clove
1 beaten egg
Bread crumbs for dipping once the cake is created, right before it hits the frying pan
Let's get cooking:
In a frying pan, using spray olive oil or line the pan with olive oil, depends on how important calories and fat are to you. You'll get a crisper top and bottom using olive oil that lines the pan, rather than the spray. Form the salmon mixture into small patty's like burgers. coat in bread crumbs, and once your pan is hot place the cakes in the pan. Once they are brown on the bottom you can flip them over to brown the other side (about 5 minutes. Your best bet is to fry these on a Med flame.
If you choose to bake these, since the salmon is already cooked, you can just put these in the oven at 350 degrees for 20 minutes, or stick them under the broiler on high 5 minutes for each side.
Pat your cakes dry of any excess oil, and place over a lovely bed of arugala or fresh greens, whatever you desire. A delicious balsamic/oil selection as your dressing, terryaki or a sesame dressing blend would taste great with this dish.
Delish!
Bon Appetito!
Wine Recommendation: Bodegas Resalte de Penafiel Pena Roble 2007
Similar to my Crab Cake recipe, which i figured out quickly you can make a cake out of virtually anything. I'll spare my husband anymore of these for the next month, but it was fun! Making Cakes out of any fish is perfect when you have fish left over.
What you will Need:
1lb of Salmon cooked and broken apart
1table spoon of mayo
1 piece of whole wheat bread broken apart
1 small onion slivered or chopped
1 table spoon Soy Sauce (low sodium)
1 minced garlic clove
1 beaten egg
Bread crumbs for dipping once the cake is created, right before it hits the frying pan
Let's get cooking:
In a frying pan, using spray olive oil or line the pan with olive oil, depends on how important calories and fat are to you. You'll get a crisper top and bottom using olive oil that lines the pan, rather than the spray. Form the salmon mixture into small patty's like burgers. coat in bread crumbs, and once your pan is hot place the cakes in the pan. Once they are brown on the bottom you can flip them over to brown the other side (about 5 minutes. Your best bet is to fry these on a Med flame.
If you choose to bake these, since the salmon is already cooked, you can just put these in the oven at 350 degrees for 20 minutes, or stick them under the broiler on high 5 minutes for each side.
Pat your cakes dry of any excess oil, and place over a lovely bed of arugala or fresh greens, whatever you desire. A delicious balsamic/oil selection as your dressing, terryaki or a sesame dressing blend would taste great with this dish.
Delish!
Bon Appetito!
Wine Recommendation: Bodegas Resalte de Penafiel Pena Roble 2007
Friday, March 11, 2011
Brussel Sprouts
Yum, the underrated, vegetable that gets a bad rap. My recipe will make you love these little morsels of healthfulness! These veggies are packed with nutrition, helps with digestion, lowers cholesterol and helps your thyroid function.There are many "bacon" recipe's out there for Brussel Sprouts, but i prefer the natural flavor, and keeping it simple.
What you will need:
Large Frying Pan
1 busshel of Brussel Sprouts
1/2 fresh lemon juice
1/2 onion diced
Olive Oil
Salt & Pepper
1/2 cup of water
1 table spoon of bread crumbs seasoned
Let's get Cooking:
After washing your sprouts, cut them in half. In a large frying pan, line with olive oil. Dice up your onions and throw them into the pan once it gets a little hot. Once the onions start to sizzle a bit, throw in your Brussel Sprouts. Stir. after about 3 minutes, add your water as well. Stir again and let simmer for about 5 more minutes. Do not cover these morsels of nutrition. They should be a bright green color when you serve them.
Add in your lemon juice (freshly squeezed) and Salt and Pepper. Once the leaves start to break off of the sprouts, they are just about done! Sprinkle in your breadcrumbs, stir and serve.
This is a great side dish paired with Fish, Steak, Chicken. It's packed with Fiber and Antioxidants that help prevent Cancer. I promise you will turn people on to these veggie delites!
Bon Appetito!
What you will need:
Large Frying Pan
1 busshel of Brussel Sprouts
1/2 fresh lemon juice
1/2 onion diced
Olive Oil
Salt & Pepper
1/2 cup of water
1 table spoon of bread crumbs seasoned
Let's get Cooking:
After washing your sprouts, cut them in half. In a large frying pan, line with olive oil. Dice up your onions and throw them into the pan once it gets a little hot. Once the onions start to sizzle a bit, throw in your Brussel Sprouts. Stir. after about 3 minutes, add your water as well. Stir again and let simmer for about 5 more minutes. Do not cover these morsels of nutrition. They should be a bright green color when you serve them.
Add in your lemon juice (freshly squeezed) and Salt and Pepper. Once the leaves start to break off of the sprouts, they are just about done! Sprinkle in your breadcrumbs, stir and serve.
This is a great side dish paired with Fish, Steak, Chicken. It's packed with Fiber and Antioxidants that help prevent Cancer. I promise you will turn people on to these veggie delites!
Bon Appetito!
Wednesday, March 9, 2011
Crab Cakes
Tonight I am making crab cakes.. While at the fish market on Monday, I picked up a bunch of fresh fish, and with that a nice pound or so of Lump Crab Meat, Blue Crab, Wild Caught type. I have to pick through it, because some of the shell is still on, but easy enough, I'm making it for dinner. One problem, I have no Worcestershire Sauce! So i did what any normal, avid Google Searcher does, I googled," what is a good substitute". Answer is.. A1 sauce or Soy Sauce. I have both. I'm opting for the Soy Sauce. Why? I have more of it, and when my brother in laws come over to eat steak, they always ask for A1, so i want to keep that handy.
This is a pretty simple recipe:
What you will need:
1lb lump crab meat
1tsp of Worcestershire Sauce (or the substitute)
2 slices of bread (i'm actually going to try it with whole wheat vs. white bread)
1 egg beaten
1 tablespoon of Mayonnaise
2 teaspoons of seafood seasoning
Crushed crackers for the cake or panko flakes.
1 table spoon of parsley (fresh if you have it)
Frying pan or baking sheet
Mixing bowl
Let's get cooking:
After picking through your crab meet, eliminating all of the shells and any other particles, put to the side.
In a mixing bowl, add in your beaten egg, seasonings, mayo, break bread into little pieces removing the crusts.
Add in your crab meat to the bowl and mix. Form the mixture into thick patty's, like hamburgers. Then dip into your crackers or your panko flakes.
If you opt to fry these, use olive or canola oil. You'll get a really nice brown coat, like you are frying chicken cutlets, they are ready to turn once they turn brown. Flip and when the other side is brown they are done.
If you opt to bake them, like i will, you can still create a brown top. Spray Olive Oil Pam on either side, remembering to flip them. Cook about 25 minutes at a temperature of 375 degrees. You can even broil them for 5 minutes either side to ensure a toasted top!
You will have at least 6 crab cakes from this recipe.
Wine Recommendation: Cake Bread Cellars Sauvignon Blanc
Bon Appetito!
This is a pretty simple recipe:
What you will need:
1lb lump crab meat
1tsp of Worcestershire Sauce (or the substitute)
2 slices of bread (i'm actually going to try it with whole wheat vs. white bread)
1 egg beaten
1 tablespoon of Mayonnaise
2 teaspoons of seafood seasoning
Crushed crackers for the cake or panko flakes.
1 table spoon of parsley (fresh if you have it)
Frying pan or baking sheet
Mixing bowl
Let's get cooking:
After picking through your crab meet, eliminating all of the shells and any other particles, put to the side.
In a mixing bowl, add in your beaten egg, seasonings, mayo, break bread into little pieces removing the crusts.
Add in your crab meat to the bowl and mix. Form the mixture into thick patty's, like hamburgers. Then dip into your crackers or your panko flakes.
If you opt to fry these, use olive or canola oil. You'll get a really nice brown coat, like you are frying chicken cutlets, they are ready to turn once they turn brown. Flip and when the other side is brown they are done.
If you opt to bake them, like i will, you can still create a brown top. Spray Olive Oil Pam on either side, remembering to flip them. Cook about 25 minutes at a temperature of 375 degrees. You can even broil them for 5 minutes either side to ensure a toasted top!
You will have at least 6 crab cakes from this recipe.
Wine Recommendation: Cake Bread Cellars Sauvignon Blanc
Bon Appetito!
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