Month: May 2011

Grilled Pork & Peppers Tacos

Ingredients: 3 lb pork roast, cubed 1/4 cup canola oil 1/2 cup lime juice 1 onion, thinly sliced into quarter moons 2 cubanelle peppers, sliced 3 serreno peppers, minced 1 tablespoon Hot Mexican chile powder 1 tablespoon hot paprika 2 teaspoons dried minced onion 1 teaspoon garlic powder 1 teaspoon […]

Seven Spice Deviled Eggs

Ingredients: 3 hard-boiled eggs* 1 tablespoon mayonnaise ½ teaspoon Japanese seven spice powder (shichimi togarashi) 1/3 teaspoon rice wine vinegar 1/3 teaspoon mustard powder Directions: Slice the eggs in half. Scoop out the yolks and set the whites aside. In a small bowl, mash the yolks with a potato masher. […]

Gorgonzola Salad Dressing

Ingredients: 3/4 cup mayonnaise 3/4 cup crumbled Gorgonzola 1/3 cup sour cream 1 tablespoon sherry vinegar 1 tablespoon minced Italian parsley 1 tablespoon Worcestershire sauce 1/2 tablespoon lemon juice sea salt freshly ground black pepper Directions: Whisk together all ingredients. Served over salad. It can be stored in the refrigerator for up to 3 days. My […]

Plum & Lemon Zest Jam

Ingredients: 8 cups black plum chunks* 4 1/2-5 cups sugar 1 box powdered pectin 1/4 cup lemon juice zest from two lemons Directions: Prep jars/lids for canning. Place the plums into a large, heavy bottomed pan. Add the sugar,  lemon juice and zest. Bring to a boil, stirring and breaking up any big chunks […]

Grilled Jam Glazed Chicken

Ingredients: 1 lb boneless, skinless chicken thighs 6 oz orange jam 1/4 cup balsamic vinegar 1/2 large onion, chopped salt freshly ground black pepper wood chips for smoking Directions: Place all ingredients in a resealable bag or marinating container. Marinate at least 2 hours. Prep grill. Place the chips in […]

Strawberry Thyme Jam

Ingredients: 8 cups finely chopped, hulled strawberries* 4 1/2 cups sugar 1 box liquid pectin (both packets) 1/4 cup lemon juice zest from one lemon 5 springs fresh English thyme Directions: Prep jars/lids for canning. Stuff the thyme into a tea ball. Secure it to one side of a large, […]

Mango Pineapple Coconut Salad

Ingredients: 1 pineapple, cut into chunks 3 mangos, cubed 1/3 cup coconut flakes 1/4 cup mint leaves Directions: Toss all ingredients together. Let marinate for 30 minutes before serving. My thoughts Another recipe that is more than the sum of its parts. One of the things I love about my […]

Asparagus Salad with Hard-Boiled Egg

Ingredients: 1 1/2 lb steamed asparagus, cooled 2 hard-boiled eggs, coarsely grated* 2 slices lean thick cut bacon, crumbled for the dressing: 3 tablespoons sherry vinegar 3 tablespoons olive oil 2 tablespoons Capote capers 1 1/2 tablespoons lemon juice 1 1/2 tablespoons lemon zest 1 tablespoon minced parsley 1 tablespoon minced basil 1/2 […]

Cel-Ray Citrus Flank Steak

Ingredients: 2 lb flank steak 12 oz can Dr. Brown’s Cel-Ray soda 1 lemon, sliced thinly 2 oranges, sliced thinly dash hot sauce salt pepper Directions: Place all ingredients in a resealable bag or marinating container. Refrigerate for 2-3 hours. Prep outdoor or indoor grill. Grill until steak is of desired […]

Melting Potatoes & Pearl Onions

Ingredients: 1 lb peeled pearl onions 2 lb baby potatoes 2 strips crisp thick cut bacon, diced 3 cups chicken stock 1 tablespoon Herbes de Provence 1 tablespoon olive oil 1 tablespoon butter salt freshly ground pepper Directions: In a single layer, arrange all of the potatoes and onions into the bottom of a […]