Steak Marinade

 1/3 C. soy suce

1/2 C. olive oil

1/3 C. fresh lemon juice

1/4 C. Worcestershire sauce

1 1/2 Tbl. garlic powder

3 Tbl. dried basil

1 1/2 Tbl. dried parsley flakes

1 tsp. ground white pepper

1/4 tsp. Tabasco sauce

1 tsp. minced garlic

Mix all ingredients together and pour over steak. Marinate for up to 8 hours or over night.  - Tricia

Raspberry Peach Jam

 4 1/2 C. ground peaches

2 tsp. lemon juice

2 C. drained, crushed pineapple

3 C. fresh or frozen raspberries (dried)

7 C. sugar

Combine all ingredients into a large pot. Bring to a boil over medium heat and let boil 25 minutes, stirring constantly.  Remove from heat and stir in one large (6 oz.) pkg. raspberry jello. 

Pour into hot sterile jars and seal.

Yields about 13 half pints of jam                                                            - Tricia 

Grilled Fish with Avocado Salsa

 4 - 6 fish fillets

1 - 2 Tbl. olive oil

RUB:

1 tsp. salt

1 tsp. ground coriander

1 tsp. ground cumin

1 tsp. paprika powder

1 tsp. onion powder

1 tsp. black pepper

SALSA:

1 avocado, peeled, and sliced thin or chopped

1/2 small red onion sliced thin

1 sm. jalapeno seeded, deveined,  and diced

1/2 red bell pepper seeded and diced

Juice from 2 limes

3 Tbl. olive oil

2 Tbs. finely chopped cilantro (or more)

salt to taste

Mix the rub ingredients. Rub the fish with olive oil and rub.  Refrigerate for at least 30 min.

Combine the salsa ingredients and chill until ready to use.

Grill fish to desired doneness.

Serve the fish topped with the avocado salsa.        - Tricia

Cilantro Lime Rice

2 C. uncooked white long grain rice

2 Tbl. butter

2 Tbl. finely chopped white onion

1 minced garlic clove

2 1/4 C. water (2 1/2 C. if you aren't using long grain)

salt to taste

1 bunch finely chopped cilantro

Juice from 1 - 2 limes

_________________________________________________________

Heat butter on medium low temperature in medium sized saucepan.

Add onions and garlic, cook until onions are translucent and soft.

Add uncooked rice and stir until it is well coated by the butter, add the water with a little salt, and bring to a boil.

Let water boil until it's reduced and barely covers the rice. cover with a lid, reduce the heat and simmer for about 20 - 25 min or until done.

Mix the cooked rice with the cilantro and lime juice. Add additional salt, if needed.

- Tricia

Salsa Verde

Recipe and photo from Gimme Some Oven

 

Salsa Verde

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 16 oz of tomatillo salsa

Ingredients

• 1 pound fresh tomatillos, husks removed
• 1 serrano pepper (or 2 jalapeño peppers), stem removed
• 2 cloves garlic, peeled
• 1/2 cup fresh cilantro leaves
• 1/3 cup diced white onion
• 1 tablespoon lime juice
• 1 teaspoon Kosher salt, or more to taste
• 1/4 teaspoon ground cumin (optional)

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Instructions

1. Preheat oven to 425°F.
2. Rinse and dry the tomatillos.  Then spread the tomatillos out evenly on a baking sheet (I recommend lining it with foil for easy cleanup), along with the serrano pepper.  Roast in the oven for 15 minutes, or until the tomatillos start to brown on top and are cooked through.
3. Remove from the oven, and transfer the tomatillos and serrano pepper to a blender or food processor.  Add the garlic, cilantro, onion, lime juice, salt, and cumin (if using) to the blender or food processor, and pulse the mixture until it reaches your desired consistency.  (Always be careful when blending hot mixtures, as they expand while blending.)  Taste and season with extra salt and/or cilantro if needed.
4. Serve immediately, or refrigerate in a sealed container for up to 5 days.

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Notes

*To make this salsa more spicy, I recommend adding in an extra serrano pepper or two.  Or to make it less spicy, omit the serranos entirely (or use a jalapeño, which has slightly less heat).  You can also always core chile peppers (remove the seeds) to reduce the heat.

Recipe adapted from my friend Ita and Chef Remolina

*If the salsa is too thick, feel free to add in 1/4 to 1/3 cup of water (or chicken/vegetable stock).

 

-Adrian

French Baguettes

Photo and Recipe from The Food Nanny

 

Makes 2 Baguettes

Ingredients

• 1 1/2 cups warm 105-115 degrees water, divided
• 1 1/2 tablespoons 2 packets active dry yeast
• 2 teaspoons sugar divided
• 3 1/4 cups all-purpose flour
• 2 teaspoons salt
• Melted butter for brushing on loaves (optional)

Instructions

1. In a small bow, combine 1/2 cup of the water, the yeast, and 1 teaspoon of the sugar. Stir just to combine and cover with plastic wrap or a plate. Let the mixture stand about 5 minutes or until bubble or foamy.

2. In a large mixing bowl or the bowl of heavy-duty mixer or food processor, blend the flour, salt, the remaining 1 teaspoon of sugar, and the yeast mixture. Gradually add water, up to the remaining 1 cup, and mix until the dough forms a smooth ball that is not too sticky to handle. (If the dough ends up too sticky, add a little more Kamut flour.) Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic.

3. Cut the dough in half and shape the halves into baguettes. Grease a baguette pan (available at kitchen stores) and place the loaves in the pan. Score the loaves down the middle (make a shallow cut- see the photo on page 217) cover with a dish towel, and let rise in a warm place about 30 minutes, or until doubled in bulk.
    
4. Meanwhile, preheat the oven to 450 degrees. Bake the baguettes for 15 minutes or until they have a hollow sound when tapped with a knife. If desired, brush the tops of the loaves with butter halfway through baking. For a softer crust, brush with butter when they have finished baking.
    
    
    
   -Adrian
   

Bavarian Pretzels

Photo and Recipe from The Food Nanny

 

Makes: 12 medium pretzels

Pretzel bites: (a couple of dozen)

Ingredients

• 1 tsp White sugar
• 4 tsp Red Star active dry yeast
• 1 ¾ Cups Warm water between 100-110 degrees
• 5 Cups white flour
• 1/2 Cup White sugar
• 1 ½ tsp Coarse Salt
• 1 tbsp Canola Oil
• 1 tbsp honey
• 1/4 to 1/2 Cup More warm water if needed
• 1/2 Cup Baking Soda
• 4 Cups Hot water (as hot as you can get it out of the tap) French Gray Salt as desired for sprinkling on the Pretzels.

Instructions

1. In a small bowl put 1 teaspoon sugar. Add the yeast and 1 ¾ cups warm water. Stir gently. Cover and let rise until foamy. About 10 minutes.

2. In a large bowl or the bowl of a heavy-duty mixer add:

   5 cups white Kamut, ½ cup sugar and 1 ½ teaspoons salt. Blend well. Add the yeast mixture, canola, and honey. Mix thoroughly. Add ¼ to ½ cup warm water to get the consistency of soft dough. Combine. Turn out onto lightly floured surface and Knead by hand or knead in the mixer for up to 7 minutes.

3. Put a little olive oil in a large bowl and place the kneaded dough into bowl. Cover with a dish towel and let rise 1 hour and 10 minutes.

4. Preheat the oven to 450 degrees. Push the dough out onto the counter and cut into 12 pieces. Roll each piece by hand about 20 inches long. Shape into a Pretzel. Set aside on the counter. Continue shaping the dough into Pretzels until you have 12 Pretzels.

5. Spray a baking sheet with oil. In a large bowl mix the hot water and soda together. Mix until dissolved. Immediately dunk each pretzel into the hot soda mixture. Place on greased baking sheet, sprinkle with French Gray Salt as desired. Place in the oven and bake for 8 minutes.

6. Serve right out of the oven or place on cooling rack to cool.

Easy Dipping Chocolate

Recipe and Photo Lauren's Latest

 
Ingredients:

8 oz semi sweet chocolate
14 oz sweetened condensed milk
2 tablespoons corn syrup or maple syrup
1/8 teaspoon salt
1/4 cup milk or more, as needed
1 teaspoon vanilla extract

Treats we like to dip:  
Strawberries, rice krispie treats, cinnamon bears, pretzels, bananas, brownies or cookies


Microwave Directions: place chocolate and sweetened condensed milk into the bottom of a microwave safe bowl. Microwave in 30 second bursts, stirring after each interval. Once the chocolate is mostly melted, keep stirring until its completely melted.

Whisk in corn syrup, salt and milk until you get the desired consistency you want. If using cold milk, you may want to microwave again for another 30 seconds to warm it up again. Finish by stirring in vanilla.

Serve in fondue pot on low to keep chocolate soft. 

-Adrian

 

Easy Ravioli

 16 oz. fresh cheese filled ravioli (in the cheese section of the store)

1 C. chopped bacon

3 cloves minced garlic

1/2 C. minced fresh mushrooms

2-3 Tbl. drained capers

1 C. oil packed, sun dried tomatoes, drained and chopped

1 Tbl. Italian seasoning

1 C. grape tomatoes or more fresh and halved

3 handfuls baby spinach

2 Tbl. or more olive oil

1/2 C. or more fresh grated parmesan cheese

salt and pepper to taste

Prepare all veggies so you can quickly add everything.

Cook pasta in salted boiling water until tender, about 5 min.

Cook bacon until crisp. Remove to paper towel lined plate, leaving some of the grease in the pan, then add garlic and mushrooms and cook until tender. drain.

quickly add the capers, sun-dried tomatoes, drained pasta, Italian seasoning, tomatoes, oil, and spinach.

Cook, stirring occasionally until spinach is wilted.

add more oil as needed as that is the "sauce". You don't want it dripping in oil, but it needs to be shiny.

add bacon and parmesan in, stirring to combine and season with pepper, salt it needed.

serve hot!                                  - Tricia