This simple dish is very elegant and is one of my all time favorite desserts. Great for breakfast also!
Serving Size : 4
2 large red grapefruit — sectioned
1 large red grapefruit — juice only
2 tablespoons lemon juice
2 lemons — zested
4 large bananas — ripe
1 tablespoon honey
1) Peel grapefruit over bowl to retain juice. Carefully section grapefruit so as not to break the sections.
2) Pour all the juice into a saucepan with the lemon juice, honey and lemon zest. simmer until it is reduced in half.
3) Turn off heat, allow to cool for 5 minutes. place grapefruit sections in pan with warm juice and toss.
4) Preheat oven to 500°. Peel bananas and slice once lengthwise. Place in glass baking dish. roast approximately 3-4 minutes, until bananas are fairly soft.
5) to serve, place bananas with some of the juice that cooked out of them into a shallow bowl and spoon grapefruit sections with juice over the bananas.
1 pound chorizo sausage
2 skinless, boneless chicken breast
3 cups cauliflower rice, divided
1 medium onion- diced
1 large red bell pepper
1 pinch salt ground black pepper to taste
1 T. garlic
1 (14.5 ounce) can Diced Tomatoes
2 bay leaves
1 teaspoons fresh thyme
1/2 teaspoon crushed saffron threads
1/2 teaspoon dried basil
1/2 cup water
2 tablespoons tomato paste
4 cups chicken broth
1 cup frozen peas
1. Place paella pan or large flat-bottomed pan over medium-high heat. Cook and crumble chorizo sausage, stirring to break up chunks, until browned, about 5 minutes. Add chicken; cook and stir with sausage until chicken is no longer pink instead and is browned. Transfer chicken and sausage to a plate.
2. Reduce heat to medium and add 2 cups of the cauliflower rice. Cook, stirring for 5 minutes to brown the cauliflower slightly (this brings out a nutty flavor). Add the diced onion and bell pepper. Season with a pinch of salt, and pepper to taste. Add the minced garlic. Cook 2 minutes longer.
3. Pour canned tomatoes into pan. Add bay leaves, thyme leaves, saffron, and basil. Mix well. Transfer sausage and chicken mixture back to pan. Add water, tomato paste, and bouillon. Stir to combine all ingredients. Bring to a boil; reduce heat to medium-low and cover. Simmer 15 minutes.
4. Remove lid and fold in peas and remaining 1 cup of cauliflower rice. Place frozen tilapia filets on top of the paella mixture, cover and steam for another 10 minutes. Remove lid and check for doneness. You might also like
I have been making this soup for about 20 years and it remains one of my all time favorite recipes!
Serving Size : 4
12 ounces clam juice
1 pound shrimp — small, reserve shells
1 tablespoon butter
1 cup onion — chopped
1 cup green pepper — diced
1 Tablespoon garlic — chopped
1 cup tomatoes — seeded, diced
2 large bay leaf
1 tablespoon dried thyme
1/2 teaspoon Tabasco sauce
1/2 bunch kale — chopped coarsely
1/2 bunch scallions — dia. slices
1 1/2 tablespoons file powder
1) Boil water, reserved shrimp shells and clam juice for 15 minutes. strain and reserve stock.
2) Sauté onions, peppers and garlic in butter for 2 until tender, add tomatoes, bay leaves, thyme, tabasco and reserved stock. bring to a boil. reduce heat, simmer 15 minutes.
3) Add greens to soup, simmer until greens are bright green, about 3 minutes. add shrimp, simmer 1 more minute. turn off heat, add file powder, season with salt and pepper and Tabasco.
4) Garnish with diagonal cut scallions.
1 cup pineapple, cubed
4 cloves garlic
1 tablespoon chili sauce
¾ cup water
2 tablespoons rice wine vinegar or white vinegar
½ tablespoon salt
¼ cup coconut cream
1 lime, juiced
2 limes, zested and divided
3 tablespoons cornstarch slurry (2 tablespoons water mixed with 1 tablespoon cornstarch)
1 pineapple, cut into ½-inch pieces
1 pound shrimp, peeled and deveined
1. Place wooden skewers in a bowl of water to soak for at least 10 minutes.
2. Puree the pineapple, garlic, chili sauce, and water in a food processor.
3. Heat a pan over medium heat, and add the pureed sauce mixture.
4. Add vinegar, salt, coconut cream, lime juice, zest of one lime, and salt, and bring the sauce to a boil, stirring occasionally. Reduce heat to a simmer.
5. Mix the cornstarch and water in a small bowl to create the slurry, then add the mixture into the sauce and simmer until the sauce thickens, about a minute.
6. Skewer the pineapple and shrimp, then brush sauce on both sides.
7. Grill skewers over medium-high heat until cooked, about 2-3 minutes per side.
8. Sprinkle finished skewers with lime zest and serve with remaining sauce.
Just made this for the Meal Delivery Service and it’s awesome!!!
Serves 4 to 6
For the salad:
- 1 quart sweet cherry tomatoes, preferably a mixture of colors and shapes
- 3 garlic cloves, lightly crushed
- Olive oil, for roasting
- Coarse salt, for sprinkling, plus more to taste
- 2 tablespoons drained capers
- 1 large or 2 medium/small ripe beefsteak tomatoes, chopped into large chunks
- 1 handful thinly sliced red onions (half-moon shape), soaked in ice water for 10 minutes, drained, and dried (optional step that will remove the bite from the onion)
- 1 handful fresh basil leaves, or fewer depending on your preferences
- 1 splash red wine vinegar, optional
For the salsa verde:
- About 1/2 cup extra-virgin olive oil
- 1/2teaspoon dried oregano (or 1 teaspoon fresh)
- 1/4cup coarsely chopped basil
- 1cup coarsely chopped flat-leaf parsley
- 1small garlic clove
- 1tablespoon drained capers
- 1pinch red pepper flakes
- 1/2lemon, for juicing
- Freshly ground black pepper
Preheat the oven to 425° F. Pour the cherry tomatoes and garlic cloves onto a parchment-lined baking sheet, making sure everything fits in a single layer. Pour a generous layer of olive oil over the tomatoes so that it forms a shallow pools in the base of the baking sheet—you’ll be repurposing this oil later. Sprinkle generously with coarse salt. Bake for 20 to 30 minutes, until the tomatoes are blistered and deflated and have released their juices.
Toss the capers with 1/2 teaspoon of olive oil and pour them onto a separate baking sheet. Bake for 10 to 15 minutes, stirring once or twice, until they’re fragrant and crispy.
When the tomatoes are out of the oven, you can start on the salsa verde: Pour all of the extra juices and oil from the cherry tomato baking sheet into a liquid measuring cup. Pour in enough extra-virgin olive oil so that you have 3/4 cup total.
Add the oregano, basil, and parsley to a food processor and process until the herbs are all finely shredded and paste-like. Pour in a small amount of the oil (a couple of tablespoons) and process.
Add the garlic, anchovy, capers, and red pepper flakes and process to combine. With the motor running, stream in the rest of the olive oil and process until you have a uniform sauce. Taste it, then add a squeeze of lemon and freshly ground pepper, as desired. Don’t add salt until after you’ve tasted the sauce—the anchovies and capers might be plenty salty on their own!
In a large salad bowl, dump the blistered cherry tomatoes, roasted capers, raw tomato chunks, red onion, and a handful of basil leaves. (You can also reserve the capers for later and add them to the top of the salad at the very end—this will help them to retain their crispiness.) Add a spoonful of salsa verde and mix. You can add the salsa verde until it coats all the vegetables and pools at the bottom of the bowl or you can stop earlier. Taste for acid and add red wine vinegar as you see fit; add salt and pepper to taste.
The way I cook eggs for this dish guarantees that they peel easy!
- 8 extra-large eggs
- 6 tablespoons fresh mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons minced fresh chives, plus extra for garnish
- 4 ounces good smoked salmon, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 ounces salmon roe
1) Place an expandable steamer in a medium sized saucepan. Fill with water just below the steamer. Bring to a full, hard boil. Place eggs quickly in steamer and put a lid on. Steam for exactly 18 minutes. Immediately plunge eggs in to an ice bath. In about 10 mintes, peel eggs.
2) Slice eggs in half lengthwise. Remove the yolks carefully. Place the yolks in a bowl and mash with a fork. Arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.
3) To the egg yolks, add mayonnaise, lemon juice, chives, salmon, salt, and pepper. Mix well. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (you don’t want to flatten the filling) and refrigerate for 30 minutes for the flavors to blend.
4) When ready to serve, garnish with a dollop of salmon roe and some extra chopped chives. Sprinkle with salt and pepper and serve.
Simple to Make, Amazingly Flavorful!
2 half-pound skin-on fillets of black cod, Chilean sea bass, or Atlantic salmon
1/2 cup white miso paste (shiro)
1/2 cup granulated sugar
1 1/2 Tbsp. sake
1 1/2 Tbsp. mirin
1. To make the marinade, set up a double boiler: Fill a saucepan with an inch of water. Find a large, heat-safe mixing bowl that’ll rest over the rim of the saucepan without touching the water. Turn your stove on to a medium setting. Combine the miso paste, sugar, sake, and mirin, and whisk for about three minutes. Don’t allow the sauce to bubble, but get it hot enough to melt the sugar. To test whether it’s done or not, take the back of a spoon and drag it along the side of the bowl. If it feels gritty, it means the sugar hasn’t melted yet. The consistency should be that of paste, not liquid. Place this bowl in the fridge for five minutes and allow it to cool.