6 T Olive oil 5 large garlic cloves 1/4 t crushed red pepper 3 lbs fresh tomatoes 1/8 t saffron threads 5 oregano sprigs zest of 1 orange in 1″ wide strips 5 bay leaves 3 whole cloves 1 cup arborio rice 3-4 halibut fillets chopped parsley salt & pepper 1. In a large, deep skillet, heat the olive oil. Add garlic and red pepper and cook over moderate heat until the garlic is golden, about 1 minute. Add the tomatoes and saffron and cook over moderate heat until the tomatoes just begin to soften, about 5 minutes. Add the oregano and season with salt & pepper. Cook…
-
-
Maple-Glazed Stuffed Pork Roast
Did you ever plan a romantic maple-glazed stuffed pork roast and then discover, you did not buy what you thought you did? I found a great recipe from Kraft Foods Magazine (which readers must now pay for when this magazine used to be free), Maple-glazed stuffed roast pork. I had purchased what I THOUGHT to be a pork roast, however, it turned out to be two small pork loins netted together. My husband created an ingenious solution. He suggested placing the stuffing in between the two loins, tieing the two loins together with butcher’s twine, and cooked it on the Big Green Egg for about 90 minutes or so…it was…
-
Shrimp Po’Boys with remoulade sauce
Made these last night for dinner. Recipes for the shrimp and the sauce were from Bon Appetite magazine. I am so proud, they were fantastic. The batter for the shrimp is easy and not heavy. Very light and the shrimp fried very quickly. I did three batches in vegetable oil. I made the remoulade sauce about two hours before serving so it could chill in the refrigerator. It had some heat but was not overpowering. Easy prep and soooo good. Try the sauce. It can store in the fridge in an air-tight container for 2-3 days. 1 small shallot, minced 1 scallion, minced 1 T Dijon mustard 1 t. lemon…
-
Labeled cheese tray
Here is a great idea for a cocktail party or to serve as an appetizer, next time your in-laws come over….they can sample several different varieties of cheese. 1. Cover a large cutting board with aluminum foil. 2. Cut up the varietals of cheese in bite size portions. 3. Strategically place the cheese on the cutting board and label each using a sharpie. That is it! I served our platter with crackers and some bit size portions of smoked sausage.
-
Mango salsa anyone?
Last night, I made my first mango salsa. Not being a friend of many fruits, this was a big deal for me. I get apprehensive about anything I don’t heat, cook or chill? Menu consisted of grilled lemon shrimp and grilled cod with a mango-mint salsa, over a rice pilaf. I wanted a light, refreshing dinner due to the extreme heat wave we have endured. Plus I wanted to use my recently harvested, burpless cucumbers. I knew I needed to use some cod fillets I had in the freezer and being a sturdy, flexible piece of fish…tonight was the night. It is important to use rather large peeled & deveined…
