Posts filed under 'Main Courses'
This marinade was originally paired with large sea scallops, but it was so delicious we could see it going with virtually any protein of your choice.
- ¼ cup tequila
- 1 cup freshly squeezed lime juice
- ½ cup freshly squeezed lemon juice
- ½ cup sugar
- 1 to 2 jalapenos, stemmed, seeded and coarsely chopped
- ¼ cup green onion, cut in ½” pieces
- 1 cup chopped cilantro leaves
- 1 tsp garlic, minced
- ½ tsp salt
Combine ingredients in food processor and puree. Taste mixture and add more jalapeno as desired.
October 14th, 2009
It had been too long since I made risotto for Ellen and I. I really wish risotto could be better for you. This risotto is great on a winter night. The sweet nutty flavor of the butternut squash really pairs well with the bold flavors of the sage. Nothing beats the aromas that will fill your kitchen when you introduce the vermouth. However, if you cannot find or do not have vermouth, feel free to substitute a dry white wine.
Continue Reading January 7th, 2008
I came up with this recipe the other evening when I brought home the last fluke of the season, but Ellen wanted to have Thai. The lemongrass and lime really compliment the fluke’s light flavor, and the ginger gives it a slight kick.
- 1 lime, thinly sliced crosswise
- 1/2 inch finger of ginger, peeled, very thinly sliced
- 1 lemongrass stalk, trimmed and thinly sliced, on the bias
- 1 cup grape tomatoes, sliced lengthwise
- 1/2 cup chopped cilantro
- 4 6 oz flounder/fluke filets
Bring 4 cups of water to boil. Add lime, ginger, and lemongrass, boil for 5 minutes. Place flounder filets in a heavy bottomed sauté pan or skillet. Pour poaching liquid over the filets and place over medium heat. Bring to a simmer and simmer about 7-10 minutes or until fish is opaque and flakes easily. Serve garnished with cilantro and tomato.
September 13th, 2007
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 1 15 oz. can black beans, rinsed and drained
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/4 cup chopped cilantro
- 6 oz. goat cheese, softened
- 6 flour tortillas
Heat olive oil until hot, but not smoking. Add onion and sauté until soft. Add black beans, cumin, chili powder, and 1/4 cup of water. Simmer until all water has evaporated. Remove from heat. With the back of a fork, mash the beans and combine the mixture. Add cilantro and season with salt and pepper. Spread on a tortilla and drop dollops of goat cheese. Cover with another tortilla. Brown each side in an oiled skillet over medium high heat. Cut into eight pieces and serve with a dollop of guacamole on top.
Serves 8 as an appetizer or 3 as a main course.
July 2nd, 2007
Owning a mandoline is very convenient when you are presented with a recipe like this. It makes simple work of sliced cabbage. I did, however, slice the snow peas by hand. The snow peas I had found at the market were lacking the vibrant green color I desired. To solve this, I blanched them before slicing them.
Continue Reading June 28th, 2007
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