Friday, July 27, 2018

Sunday Dinner July 29, 2018

On the Menu

  Grilled Mango with Strawberry Sauce

6 servings

5 ripe mangoes
Juice of 1 orange

2 cups organic strawberries
½ lime, juiced
1 tablespoon agave [optional

Peel mangoes using a vegetable peeler not a knife. 
Slice mango off the seed (large slices in order to grill).
Place mango slices on hot oiled grill long enough to get grill marks on both sides.
Once mangoes cool down, cut into ¾ inch strips.
In a blender, pour in the orange juice,strawberries and juiced lime, blend until it’s a smooth paste.Toss grilled mangoes in sauce and serve.

Note: This same strawberry sauce can be served on/with any fruit, chicken, fish, beef or lamb.  And the berries can be any berry.

  Garlic and Rosemary Grilled Leg of Lamb
6 - 8 Servings

1 (6-pound) leg of lamb, trimmed and tied
6 large garlic cloves
2 sprigs fresh rosemary leaves, chopped
½ teaspoon sea salt
1 teaspoon black pepper
1 tablespoon olive oil

Preheat grill to high

Place garlic, rosemary, salt, pepper, and olive oil. in a food processor and process until the garlic and rosemary are finely minced.
Thoroughly coat the top and sides of the lamb with the mixture.
Allow to sit at room temperature 30 – 60 minutes.
Place the lamb, skin side down, on the grill. Grill until the skin side is golden brown, then turn the lamb over, and reduce the heat of the grill to medium so that the grill maintains a constant temperature of 350 degrees F.
Continue grilling until a thermometer inserted deep into the meat reaches a temperature of 145 degrees F for medium-rare doneness, about 1¼  to 1½  hours.
Remove lamb from grill, cover with foil, and let rest for 10 minutes. Slice the meat on the bias into ¼ inch thick slices.

Mexican Corn Salad - Raw
6 Servings
5 ears of corn, shucked
1 small red onion/scallion, diced
1 Roma tomato, diced
1 jalapeno, diced
1 lime juiced
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup cilantro, julienned

For the raw version, cut corn off the cob, rinse and let drain in a colander.
For the cooked version:
In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone.
Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob.
Raw/Cooked version:
Toss the kernels in a large bowl with the red onions or scallion, tomato, jalapeno pepper, lime juice, olive oil, salt, and pepper. Just before serving, toss in the fresh cilantro
Taste for seasonings and serve cold or at room temperature.

 Ange's Field Greens with Watermelon and Feta
4 Servings
1 pound field greens aka spring mix aka mesclun salad
2 cups diced watermelon
4 - 8 ounces feta cheese 
   For the dressing
1 orange, juiced - ¼ cup
1 lemon, juiced - ¼ cup
½ cup olive oil
½ teaspoon sea salt
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon red pepper ground, i.e. cayenne
6 fresh mint leaves, finely chopped 

In a medium bowl, whisk together all the dressing ingredients.  Refrigerate at least an hour before using.  Store any excess in a glass bottle 2 - 4 weeks.
In a large bowl, toss together the salad greens, watermelon and feta cheese. Add dressing just before serving.

Friday, July 20, 2018

Sunday Dinner July 22, 2018

On the Menu

 Pan-Seared Swordfish with Peach Salsa and Arugula
Serves 4
4 swordfish steaks, about 1 inch thick
½ teaspoon sea salt, divided
½ teaspoon ground black pepper
½ teaspoon granulated garlic
½ teaspoon granulated onion
½ teaspoon paprika
2 peaches, diced
½ cup diced red onion
½ cup chopped fresh cilantro
1 lime, juiced
¼ - ½ teaspoon crushed red chili peppers
12 ounces baby arugula
¼ cup extra-virgin olive oil, divided
Rinse fish and pat dry with a paper towel.
Mix together ¼ teaspoon sea salt, the black pepper, garlic, onion and paprika and sprinkle it over the swordfish steaks.
Let steaks sit in the seasoning at least 1 hour.
Meanwhile, make the salsa by combining the peaches, onion, cilantro, lime juice, 1 teaspoon oil, crushed red chili peppers and ¼ teaspoon salt in a small bowl.
In a separate bowl, combine arugula with 1 teaspoon oil.
Heat the remaining oil in a large skillet over medium-high heat.
Add the fish to the hot skillet and cook 3 – 4 minutes before turning. 
Turn once and continue cooking until fish is opaque in the center. This should take another 3 – 4 minutes, be careful not to overcook.
To plate, divide greens between 4 plates and top each plate with fish and the peach salsa.
Jasmine Rice with Lima Beans and Dill
4 Servings
1 cup Jasmine brown rice
2 cups water
1 bay leaf
1 tablespoon olive oil
½ cup frozen baby lima beans, rinsed, drained
1 teaspoon salt
1 teaspoon granulated onion
1 teaspoon granulated garlic
2 – 3 tablespoons chopped fresh dill
Rinse rice thoroughly with cold water and strain.
In a medium size pot, add rice, water and bay leaf; bring to a boil and let it boil uncovered for 7 minutes.
Drain rice through a wire mesh strainer reserving cooking liquid and bay leaf then set them both aside.
Return pot to the stove and heat, add the oil, thoroughly drained rice, bay leaf, lima beans, salt, onion and garlic.
Mix ingredients and let it cook approximately 6 minutes, stirring occasionally.
Add the reserved liquid; make sure it covers rice by at least 1 inch.  Add more water if necessary.
Bring pot up to a boil, stir then cover with a tight fitting lid. Reduce heat to the lowest setting and let rice cook 35 minutes undisturbed.
After the 35 minutes has elapsed, remove pot from the heat and let it sit unopened for 10 minutes.
After 10 minutes, remove top and gently fold in the fresh dill. 

Grilled Squash with Sage
1 ½ pounds butternut squash, cut in fourth
1 ½ pounds crook neck [yellow] squash, cut in half
1 ½ pounds zucchini, cut in half
½ bunch fresh sage, roughly chopped
¼ cup olive oil
1 teaspoon sea salt
1 teaspoon freshly ground black pepper

Preheat grill
Peel butternut squash, slice in half lengthwise and remove seeds. Cut in half again lengthwise.
Wash then cut the crookneck (yellow) squash and zucchini in half lengthwise.
Remove sage from the stems and rough chop.  Add the oil, salt and pepper and whisk together in a large bowl.  
Add the squash and rub each piece down by hand with the sage and oil mixture.
Reserve the remaining oil mixture to toss over the squash after grilling.
Place pieces on a hot grill and grill until brown and slightly tender.
Once squash is done, let it cool slightly then slice on the diagonal return to the bowl with the oil mixture and toss again before serving.

Friday, July 6, 2018

Sunday Dinner July 8, 2018

On the Menu

Grilled Ginger Maple Chicken
4 Servings
¼ cup soy sauce
¼ cup orange juice
2 tablespoon Grade B maple syrup
2 teaspoons sesame oil
2 tablespoons finely chopped ginger
1 tablespoon minced garlic
½ teaspoon crushed red chili peppers
4 boneless skinless chicken breast halves
Freshly ground pepper
Combine soy sauce, maple syrup orange juice, oil, ginger, garlic and crushed red chili peppers in a zip lock bag.
Add chicken and turn to coat. Chill at least 2 hours or overnight, turning occasionally
Heat grill to medium for indirect heat.  If using charcoal grill, position coals on one half of the grill.
If using gas grill, heat one side to high, the other to low. Lightly oil grill grates.
Remove chicken from marinade, reserve marinade to baste chicken. Sprinkle each side of breast with freshly ground black pepper.
Grill chicken 10 minutes over hottest section of the grill turning once.
Move to cooler section of the grill and cook basting chicken as needed with left over marinade. 10 minutes longer or until thermometer inserted into thickest part reads 165 degrees F.

  6 Servings
Note: This recipe is basically black eyed peas with a corn salsa topped with Italian Dressing. It's also vegan.
For the Peas:
1 cup dried black eyed peas
3 cups water
1 bay leaf
1 chili pepper, dried, whole
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon sea salt
For the Salsa:
1 cup whole kernel corn1, drained
1 small onion, chopped
1 jalapeno pepper, diced
1 tomato, seeded and chopped
¼ cup cilantro, chopped
For the Italian Dressing:
¼ cup olive oil
¼ cup balsamic vinegar
1 teaspoon Creole or other spicy mustard
½ teaspoon granulated garlic
½ teaspoon granulated onion
¼ teaspoon rosemary
¼ teaspoon oregano
¼ teaspoon thyme
¼ teaspoon basil
Sort and rinse black eyed peas thoroughly. 
Place them in a medium bowl with water bay leaf, dried chili pepper, granulated garlic, granulated onion, cover and soak overnight.
After soaking, transfer beans and soaking broth to large saucepan make sure water is covering by at least 3 inches.
Bring to a boil, and then lower heat to a simmer.
Add salt and cook until beans are soft, 20 to 30 minutes.
Drain beans discard bay leaf and chili pepper then transfer beans to a large bowl.
 Add corn, onions, jalapeno, tomatoes and cilantro, and stir to combine.
In a small bowl, whisk together olive oil, vinegar, mustard and seasonings.
Pour dressing over salad and toss to combine.
Serve at room temperature or refrigerate and serve cold.
1 I use raw corn, just cut it off the cob, rinse and toss it in the salad. 
  Greens and Pot Likker
6 Servings
3 pounds mixed greens, chard, mustard, kale, collards, etc.
2 cups water
2 bay leaves
1 teaspoon salt
1 Tablespoon Cajun seasoning
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon liquid smoke
1 tablespoon grapeseed oil
1 large onion, sliced
1 large red bell pepper, sliced
4 large garlic cloves, sliced
2 tablespoons of red wine vinegar
½ teaspoon Tabasco sauce or any hot sauce

Wash the greens thoroughly.  Cut off any stems that extends beyond the leaves and set them aside. 
Then cut the greens and stems that are still affixed to the leaves into bite size pieces and set them aside.
In a large stock pot, add the water, the  stems you sat aside and bay leaves.  Bring pot to a boil, cover and reduce heat to medium and let stems simmer for 15 minutes {this is your pot likker}.
Remove the stems and bay leaves from the pot and add the greens, salt, Cajun seasoning, granulated garlic & onion and the liquid smoke.  Mix thoroughly; then bring the pot back up to a boil.
Reduce heat to medium low and cook covered for 15 minutes.
Heat the oil in a medium saute pan and add the onions, bell pepper and garlic saute until onions are translucent.
Add sautéed vegetables to the pot of greens along with the vinegar and Tabasco sauce and mix thoroughly. 
Continue to let greens simmer uncovered another 5 – 6 minutes. 
Taste for seasoning, adjust if needed, cover pot and remove from heat.

Note the reason you're cooking the greens uncovered, is to allow the liquid to reduce and produce a more concentrated flavor.

 Jollof Rice
8 Servings

2 cups parboiled  brown basmati rice
4 large tomatoes, quartered
1 small scotch bonnet pepper, seeded
3 tablespoons olive oil
1 large red bell pepper, sliced
1 medium onion, sliced
1 large carrot diced
6 garlic cloves, sliced
½ inch piece ginger, coarsely chopped
5 sprigs of fresh thyme
2 tablespoons Jollof seasoning
3 tablespoons tomato paste
2 cups water
2 large bay leaves
½ cup green peas
2 teaspoons sea salt
Boiling water
¼ cup cilantro, chopped for garnish

Soak rice approximately 10 minutes and rinse several times until water is clear.   Place the tomatoes and scotch bonnet pepper in a blender and puree. Set it aside to use later.
Heat the olive oil in a pot, add the bell peppers, onions, carrots, garlic and ginger and sauté about 3 minutes.  Add the thyme sprigs, Jollof seasoning and sauté another minute.  Add the tomato paste and sauté another minute. 
Pour in the pureed tomatoes and scotch bonnet pepper, 2 cups of water, bay leaves and green peas bring mixture up to a boil.  
Add the rice and salt and mix until all ingredients are thoroughly combined; then reduce heat to low.  Cover pot with foil and then the lid. Allow rice to cook for 15 minutes undisturbed.  After the cooking time has elapsed, open pot to check if rice is done.  If rice is not done and if needed, add more hot water, ½ cup at a time and continue cooking until it is done. When rice is done, gently mix to redistribute the ingredients and remove from the heat.
Garnish with the chopped cilantro before serving.

6 ½ oz.

This seasoning blend is a great dry rub for meats. It goes especially well on chicken, fish, barbecued and grilled items.  In Africa, it is used in making jollof sauce and jollof rice. The African recipes contain 1 teaspoon of dried fish powder. Thus far, I have used this seasoning blend in stews, soups, green leafy vegetables, beans and potatoes.
2 tablespoons granulated garlic
2 tablespoons ground cinnamon
2 tablespoons smoked paprika
1 ½ tablespoon ground ginger
1 tablespoon dried thyme
1 tablespoon ground nutmeg
1 tablespoon ground coriander
2 - 3 teaspoons dried chili flakes
¼ teaspoon ground black pepper
Mix all ingredients in a bowl or blender. Transfer to an airtight glass container and store in a cool dark place up to 6 months.

Tuesday, July 3, 2018

Sauteed Greens and Vegetable Medley

Sauteed Greens and Vegetable Medley
4 Servings

2 tablespoons olive oil
1 medium red onion,sliced
1 small red bell pepper, sliced,
1 small yellow bell pepper, sliced
1 small orange bell pepper, sliced
1 large jalapeno pepper, sliced
4 large garlic cloves, sliced
8 ounces mushrooms (your choice), sliced
1 large beef steak tomato, diced
2 teaspoons granulate garlic
2 teaspoons granulated onion
1 teaspoon sea salt
½ teaspoon black pepper
½ teaspoon chipotle or cayenne pepper
1 bunch of collard greens,chopped
1 orange

Heat the oil in a large skillet or wok, add the onions and peppers and saute until both are wilted.  Add the garlic and mushrooms and continue sauteing about 1 minute. Add the tomatoes and seasonings, mix thoroughly and continue sauteing until all liquid is absorbed. Add the collards and squeeze the juice of 1 orange over them mix thoroughly and taste for flavor. Adjust the seasoning/add ½ cup of water or vegetable broth if needed,cover and simmer until green are  tender.