Summer Orzo Salad
1 1/2 cups uncooked orzo pasta
2 - 6 oz. jars marinated artichoke hearts, liquid reserved
1 tomato, seeded and chopped
1 cucumber, peeled, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 - 2 oz. can black olives, drained
1/4 cup chopped fresh parsley
1 tablespoon lemon juice
4 fresh basil leaves, torn
Kosher salt and pepper, to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, basil, salt and pepper. Toss and chill for 1 hour in refrigerator. Just before serving, drizzle reserved artichoke marinade over salad.
Footnote - Try using chopped sun-dried tomatoes instead of fresh tomatoes.
5.31.2011
5.17.2011
Fun Food Fact.....Pound Cake
Pound cake got it's name because traditionally it was made with a pound each of flour, butter, eggs, and sugar.
Fried Zucchini Blossoms
Okay, I have to admit....I love zucchini blossoms. They have to be one of the most delicious things I have ever eaten. The shame of it is, you can't always find them. Actually, it's more like you can never find them unless you grow your own zucchini. But nonetheless...if you ever come across them..scoop them up and try this awesome recipe.
Fried Zucchini Blossoms
1 lb. zucchini blossoms, rinsed in cold water and drained
1 cup warm water (110 degrees)
2 1/4 teaspoons active dried yeast
1 1/4 cups flour
Salt and fresh ground pepper
1 teaspoon fresh flat-leaf parsley, chopped
Olive oil
In a large mixing bowl, mix together yeast and warm water, stirring until yeast is dissolved; set aside in a warm place for about 10 minutes. Add the flour and whisk vigorously until smooth. Allow to rest for 20 minutes to fully activate the yeast. Stir in 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and the parsley. Blend until the it reaches the consistency of pancake batter. In a Dutch oven, add 2 to 3 inches of oil. Slowly bring oil to frying temperature, 375 degrees. Dip the blossoms in the batter, making sure each blossom is covered completely. Working in small batches, place the blossoms in the hot oil, turning until golden brown on all sides, about 3 minutes. Drain on paper towels. Season with salt and pepper and serve immediately.
Footnotes - If you do not have a thermometer, spoon a few drops of batter into the oil. When they rise to the top, you know the oil is hot enough.
Fried Zucchini Blossoms
1 lb. zucchini blossoms, rinsed in cold water and drained
1 cup warm water (110 degrees)
2 1/4 teaspoons active dried yeast
1 1/4 cups flour
Salt and fresh ground pepper
1 teaspoon fresh flat-leaf parsley, chopped
Olive oil
In a large mixing bowl, mix together yeast and warm water, stirring until yeast is dissolved; set aside in a warm place for about 10 minutes. Add the flour and whisk vigorously until smooth. Allow to rest for 20 minutes to fully activate the yeast. Stir in 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and the parsley. Blend until the it reaches the consistency of pancake batter. In a Dutch oven, add 2 to 3 inches of oil. Slowly bring oil to frying temperature, 375 degrees. Dip the blossoms in the batter, making sure each blossom is covered completely. Working in small batches, place the blossoms in the hot oil, turning until golden brown on all sides, about 3 minutes. Drain on paper towels. Season with salt and pepper and serve immediately.
Footnotes - If you do not have a thermometer, spoon a few drops of batter into the oil. When they rise to the top, you know the oil is hot enough.
5.16.2011
WTF!!!
So my poor little azalea bush got squashed by the storm we had last night. Damn Mother Nature!!!!
Sunday night drinks at PF Chang's
So after the Hasbrouck Heights Street Fair and the St. Athanasios Greek Festival...we decided to wind-down at PF Chang's for some cocktails.
Here we are...
My white wine spritzer...
Looking over the menu..
Just thought this was a great shot..lol!
This too...
Kathleen..aka Cape May Girl!
Cheers!
Billy and I with the PH Chang's Lucky Cat.
Here we are...
My white wine spritzer...
Looking over the menu..
Just thought this was a great shot..lol!
This too...
Kathleen..aka Cape May Girl!
Cheers!
Billy and I with the PH Chang's Lucky Cat.
Farfalle with Hot Italian Sausage, Mushrooms and Wilted Spinach
Farfalle with Hot Italian Sausage, Mushrooms and Wilted Spinach
4 links hot Italian sausage
3 tablespoons olive oil )
3/4 lb. thickly sliced mushrooms
1/2 red onion, cut into thin slivers
5 cloves garlic, finely minced
1/2 teaspoon red pepper flakes
10 oz. baby spinach leaves, rinsed
1/2 cup chicken broth
1 cup heavy whipping cream
1/2 lb. farfalle pasta
1 cup freash mozzarella cheese, chopped
1/4 cup freshly grated Romano cheese
Salt and fresh-ground black pepper to taste
Cook pasta according to package instructions; drain. Meanwhile, heat olive oil in large heavy skillet, add sausages and cook until well browned. Let sausage cool, then slice in thick, angled rounds and brown again, adding a bit more oil if needed.
Once browned, place in a large bowl and set aside. Using the same pan, add a little more oil and add mushrooms, cooking 3 to 4 minutes or until they start to release their liquid. Add the red onions, garlic and crushed red pepper flakes and cook about 5 to 6 minutes more or until mushrooms are lightly browned and onions are softened and starting to brown. Add sausage to the pan with the mushrooms and onions, add the broth and cook 5 to 7 minutes or until the sausage is heated through. Add the cream and cook an additional 5 to 7 minutes, until the cream thickens slightly. Add the spinach, tossing with the hot sausage mixture until the spinach wilts, about 2 to 3 minutes. Add the drained pasta and toss until combined. Season to taste with salt and fresh ground black pepper. Sprinkle with the chopped fresh mozzarella and toss again. Transfer to a serving bowl and sprinkle with the grated Romano.
Footnotes - This can also be made without the cream. Just change the chicken broth to 1 1/4 cups.
4 links hot Italian sausage
3 tablespoons olive oil )
3/4 lb. thickly sliced mushrooms
1/2 red onion, cut into thin slivers
5 cloves garlic, finely minced
1/2 teaspoon red pepper flakes
10 oz. baby spinach leaves, rinsed
1/2 cup chicken broth
1 cup heavy whipping cream
1/2 lb. farfalle pasta
1 cup freash mozzarella cheese, chopped
1/4 cup freshly grated Romano cheese
Salt and fresh-ground black pepper to taste
Cook pasta according to package instructions; drain. Meanwhile, heat olive oil in large heavy skillet, add sausages and cook until well browned. Let sausage cool, then slice in thick, angled rounds and brown again, adding a bit more oil if needed.
Once browned, place in a large bowl and set aside. Using the same pan, add a little more oil and add mushrooms, cooking 3 to 4 minutes or until they start to release their liquid. Add the red onions, garlic and crushed red pepper flakes and cook about 5 to 6 minutes more or until mushrooms are lightly browned and onions are softened and starting to brown. Add sausage to the pan with the mushrooms and onions, add the broth and cook 5 to 7 minutes or until the sausage is heated through. Add the cream and cook an additional 5 to 7 minutes, until the cream thickens slightly. Add the spinach, tossing with the hot sausage mixture until the spinach wilts, about 2 to 3 minutes. Add the drained pasta and toss until combined. Season to taste with salt and fresh ground black pepper. Sprinkle with the chopped fresh mozzarella and toss again. Transfer to a serving bowl and sprinkle with the grated Romano.
Footnotes - This can also be made without the cream. Just change the chicken broth to 1 1/4 cups.
Halibut Fillets in Phyllo with Lemon Scallion Sauce
Halibut Fillets in Phyllo with Lemon Scallion Sauce
4 sheets phyllo dough
2 tablespoons butter, melted
2 halibut fillets, about 5 oz. each
Salt and pepper to taste
2 teaspoons chopped fresh dill
3 tablespoons lemon juice
1/2 cup whipping cream
2 green onions, sliced thin
Preheat oven to 425 degrees.
Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half. Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet. Bake until pastry is puffed and golden brown, about 12 to 15 minutes.
Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium and stir in cream. Simmer until the cream thickens slightly. Stir in green onions and season with salt and pepper. Place halibut in serving plates and drizzle with the sauce.
4 sheets phyllo dough
2 tablespoons butter, melted
2 halibut fillets, about 5 oz. each
Salt and pepper to taste
2 teaspoons chopped fresh dill
3 tablespoons lemon juice
1/2 cup whipping cream
2 green onions, sliced thin
Preheat oven to 425 degrees.
Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half. Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet. Bake until pastry is puffed and golden brown, about 12 to 15 minutes.
Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium and stir in cream. Simmer until the cream thickens slightly. Stir in green onions and season with salt and pepper. Place halibut in serving plates and drizzle with the sauce.
Veal Scaloppini with Lemon Cream
Veal Scaloppini with Lemon Cream
8 pieces veal for scaloppini
1 egg, beaten
1 1/2 cups seasoned bread crumbs
1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 cup white wine
1 tablespoon cornstarch
1 - 15 oz. can chicken broth
1/4 teaspoon garlic pepper
1 cup heavy cream
Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside. Heat olive oil in a large skillet over medium-high heat. Add breaded veal and cook until golden brown on both sides and no longer pink on the inside, about 4 minutes per side. Remove and drain on a paper towel lined plate; keep warm. Pour in lemon juice and white wine. Increase heat to high and bring to a boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and bring to a boil again. Once the sauce is boiling, stir in the dissolved cornstarch and cook until thickened and clear, about 1 minute. Remove the sauce from the heat and whisk in heavy cream. Place veal on a serving platter and pour sauce over the veal.
Footnotes - I serve this over bowtie pasta...yummy! Also, instead of breadcrumbs, you can dredge the veal in flour. It makes the dish a little lighter also.
8 pieces veal for scaloppini
1 egg, beaten
1 1/2 cups seasoned bread crumbs
1/4 cup olive oil
1/4 cup fresh lemon juice
1/4 cup white wine
1 tablespoon cornstarch
1 - 15 oz. can chicken broth
1/4 teaspoon garlic pepper
1 cup heavy cream
Dip veal into the beaten egg, then press into the bread crumbs. Gently shake off excess, and set aside. Heat olive oil in a large skillet over medium-high heat. Add breaded veal and cook until golden brown on both sides and no longer pink on the inside, about 4 minutes per side. Remove and drain on a paper towel lined plate; keep warm. Pour in lemon juice and white wine. Increase heat to high and bring to a boil for 1 minute. Dissolve the cornstarch in about 2 tablespoons of chicken broth, and set aside. Pour the remaining chicken broth into the skillet, season with garlic pepper and bring to a boil again. Once the sauce is boiling, stir in the dissolved cornstarch and cook until thickened and clear, about 1 minute. Remove the sauce from the heat and whisk in heavy cream. Place veal on a serving platter and pour sauce over the veal.
Footnotes - I serve this over bowtie pasta...yummy! Also, instead of breadcrumbs, you can dredge the veal in flour. It makes the dish a little lighter also.
Baked Hot Italian Sausage Meatballs
Hot Italian Sausage Meatballs
1 lb. bulk hot Italian sausage
2 cups Bisquick
1 lb. extra- sharp Cheddar cheese, shredded
Preheat the oven to 350 degrees.
In a large bowl, combine sausage, Bisquick and cheese. Roll into walnut size balls and place on baking sheets. Bake for about 20-25 minutes, until golden brown and cooked through.
Footnotes - I serve these with Parmesan Ranch Dressing as a dip.
1 lb. bulk hot Italian sausage
2 cups Bisquick
1 lb. extra- sharp Cheddar cheese, shredded
Preheat the oven to 350 degrees.
In a large bowl, combine sausage, Bisquick and cheese. Roll into walnut size balls and place on baking sheets. Bake for about 20-25 minutes, until golden brown and cooked through.
Footnotes - I serve these with Parmesan Ranch Dressing as a dip.
5 facts about cooking that I know to be true...
1. The quality of your ingredients makes all the difference in how your dish tastes.
2. Never cook with a white or red wine that you wouldn't pour into a glass and drink.
3. Some recipes are just meant to be fattening...end of story!
4. Salt is not your enemy.
And last but not least - 5. Everything tastes better with PF Chang's Mongolian Beef sauce on it!! LOL!!!
2. Never cook with a white or red wine that you wouldn't pour into a glass and drink.
3. Some recipes are just meant to be fattening...end of story!
4. Salt is not your enemy.
And last but not least - 5. Everything tastes better with PF Chang's Mongolian Beef sauce on it!! LOL!!!
Orzo with Basil and Parmesan
Orzo with Basil and Parmesan
1 cup uncooked orzo pasta
2 tablespoons butter
1 - 14.5 oz. can chicken broth
1/2 cup grated good-quality Parmesan cheese
1/4 cup chopped fresh basil
Salt and pepper to taste
2 tablespoons chopped fresh basil
Melt butter in heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned. Stir in chicken stock and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. Mix in Parmesan cheese and basil. Season with salt and pepper. Transfer to shallow bowl. Garnish with basil sprigs.
Moonachie 100th Anniversary Parade
May 15, 2011...Moonachie held it's 100th Anniversary Parade. Congratulations you guys!!!
Me and Kristen...
Kristen, Lita and Donna...
Moonachie Fire Department...
Look! It's LOU!!! LMAO!!
Bergen County Firefighters Pipe Band..
Little Ferry Fire Department. Billy on the right...
Peewee and Boobie driving the antique...
Mark stopped the parade so that I could take this...thanks Mark!! LOL!!
All the girls...
Zoe and me...
Crowman, Billy and Walter...
Should I be worried??
Billy and me....and Kristen..LOL!
Kissy-Kissy!!!!
Sad that Scott was leaving...LOL!
Walter, Billy, Daniel and Mark...
Billy, Joe (SFD) and Walter...
Me and Kristen...
Kristen, Lita and Donna...
Moonachie Fire Department...
Look! It's LOU!!! LMAO!!
Bergen County Firefighters Pipe Band..
Little Ferry Fire Department. Billy on the right...
Peewee and Boobie driving the antique...
Mark stopped the parade so that I could take this...thanks Mark!! LOL!!
All the girls...
Zoe and me...
Crowman, Billy and Walter...
Should I be worried??
Billy and me....and Kristen..LOL!
Kissy-Kissy!!!!
Sad that Scott was leaving...LOL!
Walter, Billy, Daniel and Mark...
Billy, Joe (SFD) and Walter...
Never a dull moment in the life of my brother Dino....
So my brother and his friend Jack went surfing this weekend out on Long Island. While they were walking on the beach...they spotted a gray seal who had beached himself. Dino said when he saw them, he started making seal noises as if he was asking for help. They called The Riverhead Foundation who came to pick the seal up. Unfortunately, the last my brother had heard..the seal was in critical condition. We are keeping our fingers crossed....
5.11.2011
Rosemary-Garlic Marinated Portobello Mushrooms
Rosemary-Garlic Marinated Portobello Mushrooms
4 large portobello mushrooms caps, cleaned
1 cup olive oil
10 to 12 sprigs fresh rosemary
6 large cloves garlic, pushed thru a press
Kosher salt and fresh ground black pepper
Place the mushroom caps in a large zip-lock bag or large plastic bowl with a cover. Add the rosemary sprigs and garlic and season with the Kosher salt and pepper. Shake the bag or the bowl to mix up the marinade and completely coat the mushrooms. Let sit at room temperature for about an hour or 2. Prepare grill at medium heat. Place the rosemary sprigs on the grill, then place the mushroom caps on top of the sprigs. Cook for about 8 to 10 minutes per side. Serve mushrooms with the grilled rosemary sprigs as garnish.
4 large portobello mushrooms caps, cleaned
1 cup olive oil
10 to 12 sprigs fresh rosemary
6 large cloves garlic, pushed thru a press
Kosher salt and fresh ground black pepper
Place the mushroom caps in a large zip-lock bag or large plastic bowl with a cover. Add the rosemary sprigs and garlic and season with the Kosher salt and pepper. Shake the bag or the bowl to mix up the marinade and completely coat the mushrooms. Let sit at room temperature for about an hour or 2. Prepare grill at medium heat. Place the rosemary sprigs on the grill, then place the mushroom caps on top of the sprigs. Cook for about 8 to 10 minutes per side. Serve mushrooms with the grilled rosemary sprigs as garnish.
Tuesday Night on the Deck...
Last night was so gorgeous that Billy and I decided to sit on the deck...have some wine (Vampire Chardonnay) and grill up some dinner. We ended up making Buttermilk Ranch-Rubbed Chicken Thighs and Rosemary Garlic Marinated Portobello Mushrooms.
We were listening to his Ipod. "Unforgettable" came on and Billy took my hand and we started dancing on the deck. Sometimes I can't help but think that all we need in this world is each other...XOXO.
Rosemary Garlic Portobello Mushrooms and Buttermilk Ranch Chicken
Vampire Chardonnay...ice cold in Billy's Jets bucket...LOL!
We were listening to his Ipod. "Unforgettable" came on and Billy took my hand and we started dancing on the deck. Sometimes I can't help but think that all we need in this world is each other...XOXO.
Rosemary Garlic Portobello Mushrooms and Buttermilk Ranch Chicken
Vampire Chardonnay...ice cold in Billy's Jets bucket...LOL!
5.10.2011
Baked Stuffed Shrimp Scampi
Baked Stuffed Shrimp Scampi
2 pounds jumbo shrimp, peeled, deveined and butterflied, leaving the tails on
3 tablespoons olive oil
2 tablespoons dry white wine
Kosher salt and fresh ground black pepper
1 1/2 sticks unsalted butter, at room temperature
4 cloves garlic, minced
1/4 cup shallots, minced
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko bread crumbs
Preheat the oven to 425 degrees.
Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt and 1 teaspoon pepper. Set aside. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon of pepper until combined. In a 14-inch baking dish, arrange the shrimp in a single layer cut side down with the tails facing up. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute.
2 pounds jumbo shrimp, peeled, deveined and butterflied, leaving the tails on
3 tablespoons olive oil
2 tablespoons dry white wine
Kosher salt and fresh ground black pepper
1 1/2 sticks unsalted butter, at room temperature
4 cloves garlic, minced
1/4 cup shallots, minced
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko bread crumbs
Preheat the oven to 425 degrees.
Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt and 1 teaspoon pepper. Set aside. In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon juice, egg yolk, panko, 1/2 teaspoon salt and 1/4 teaspoon of pepper until combined. In a 14-inch baking dish, arrange the shrimp in a single layer cut side down with the tails facing up. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute.
Steamers on the Grill
Steamers on the Grill
36 steamers, cleaned
1 cup coconut milk
1/2 cup clam juice
1/4 cup fresh lime juice
1 teaspoon minced fresh ginger
2 cloves garlic, minced
1/4 cup chopped cilantro
2 teaspoons red pepper flakes
Salt and fresh ground pepper, to taste
Prepare your grill on medium heat. If using charcoal, allow them to burn down to embers. Place a cast iron skillet on the grill and allow it to heat up to almost smoking. In a large mixing bowl combine all ingredients except steamers and mix well. Season to taste with salt and freshly ground pepper. Pour this mixture into the heated cast iron skillet and let it reduce by half. Add steamers and cook until all steamers are open, approximately 2 to 3 minutes. Discard any steamers that do not open. Serve immediately with crusty Italian bread.
36 steamers, cleaned
1 cup coconut milk
1/2 cup clam juice
1/4 cup fresh lime juice
1 teaspoon minced fresh ginger
2 cloves garlic, minced
1/4 cup chopped cilantro
2 teaspoons red pepper flakes
Salt and fresh ground pepper, to taste
Prepare your grill on medium heat. If using charcoal, allow them to burn down to embers. Place a cast iron skillet on the grill and allow it to heat up to almost smoking. In a large mixing bowl combine all ingredients except steamers and mix well. Season to taste with salt and freshly ground pepper. Pour this mixture into the heated cast iron skillet and let it reduce by half. Add steamers and cook until all steamers are open, approximately 2 to 3 minutes. Discard any steamers that do not open. Serve immediately with crusty Italian bread.
5.09.2011
Michele's Birthday Dinner at Sal Anthony's - 4.9.2011
We went out to dinner to Sal Anthony's in Bogota for our friend Michele's birthday. The food was AWESOME...wine was flowing (pretty heavily..lol!) and we laughed until the tears were rolling down our cheeks! GOOD TIMES!!!!! XOXO
Grilled Honey-Garlic Pork Chops
Grilled Honey-Garlic Pork Chops
1/4 cup lemon juice
1/4 cup honey
2 tablespoon soy sauce
1 tablespoon dry sherry
2 cloves garlic, minced
4 - 5 oz. boneless, center-cut pork chops
Combine all ingredients except pork chops in small bowl. Place pork in shallow baking dish; pour marinade over pork. Cover and refrigerate 4 hours or overnight. Remove pork from marinade. Heat remaining marinade in small saucepan over medium heat to a simmer. Grill pork over medium-hot coals 12 to 15 minutes, turning once during cooking and basting frequently with marinade, until meat thermometer reads 155 to 160F.
1/4 cup lemon juice
1/4 cup honey
2 tablespoon soy sauce
1 tablespoon dry sherry
2 cloves garlic, minced
4 - 5 oz. boneless, center-cut pork chops
Combine all ingredients except pork chops in small bowl. Place pork in shallow baking dish; pour marinade over pork. Cover and refrigerate 4 hours or overnight. Remove pork from marinade. Heat remaining marinade in small saucepan over medium heat to a simmer. Grill pork over medium-hot coals 12 to 15 minutes, turning once during cooking and basting frequently with marinade, until meat thermometer reads 155 to 160F.
Grilled Lemon-Rosemary Halibut
Grilled Lemon-Rosemary Halibut
1/4 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons chopped fresh rosemary
4 - 6 oz. halibut steaks
Salt and fresh ground black pepper
Whisk together the white wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill on medium. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.
Footnotes - I reserve a little of the marinade to drizzle on the halibut before serving. I also grill some lemon slices as a garnish...it looks pretty when you serve the halibut.
1/4 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup olive oil
2 tablespoons chopped fresh rosemary
4 - 6 oz. halibut steaks
Salt and fresh ground black pepper
Whisk together the white wine, lemon juice, olive oil and rosemary in a small shallow baking dish. Add the halibut and turn to coat. Marinate in the refrigerator for 1 hour, turning once. Preheat grill on medium. Remove fish from marinade and season with salt and pepper to taste. Grill the steaks for 3 to 4 minutes on each side or to desired doneness.
Footnotes - I reserve a little of the marinade to drizzle on the halibut before serving. I also grill some lemon slices as a garnish...it looks pretty when you serve the halibut.
Grilled Tuna Steaks with Olive-Rosemary Butter
Grilled Tuna Steaks with Olive-Rosemary Butter
1/4 cup unsalted butter at room temperature
1 tablespoon Kalamata olives, pitted and chopped
1 tablespoon lemon juice plus 1/4 teaspoon
2 teaspoons chopped fresh rosemary
1/4 teaspoon Dijon mustard
3 tablespoon olive oil
1/8 teaspoon pepper
4 - 8 oz. tuna steaks, about 1-inch thick
Fresh rosemary sprigs
Blend butter, chopped olives, 1/4 teaspoon lemon juice, 1 teaspoon rosemary and mustard in small bowl. Whisk olive oil with remaining 1 tablespoon fresh lemon juice, remaining 1 teaspoon rosemary and pepper in shallow dish. Arrange tuna steaks in dish, turning to coat both sides. Let stand 15 minutes. Prepare grill on high heat. Grill tuna until just cooked through, about 4 minutes per side. Transfer to platter. Place 1 tablespoon rosemary butter on each steak. Garnish with rosemary sprigs.
1/4 cup unsalted butter at room temperature
1 tablespoon Kalamata olives, pitted and chopped
1 tablespoon lemon juice plus 1/4 teaspoon
2 teaspoons chopped fresh rosemary
1/4 teaspoon Dijon mustard
3 tablespoon olive oil
1/8 teaspoon pepper
4 - 8 oz. tuna steaks, about 1-inch thick
Fresh rosemary sprigs
Blend butter, chopped olives, 1/4 teaspoon lemon juice, 1 teaspoon rosemary and mustard in small bowl. Whisk olive oil with remaining 1 tablespoon fresh lemon juice, remaining 1 teaspoon rosemary and pepper in shallow dish. Arrange tuna steaks in dish, turning to coat both sides. Let stand 15 minutes. Prepare grill on high heat. Grill tuna until just cooked through, about 4 minutes per side. Transfer to platter. Place 1 tablespoon rosemary butter on each steak. Garnish with rosemary sprigs.
My 300th Blog Post!!!!!
Okay, Okay...so I cheated a little bit....but yes, this is my 300th blog post. A HUGE thank you to everyone who reads my blog. I hope you enjoy the recipes I post and keep laughing along with me at my crazy life. I love you all!!
Love, Arge
Love, Arge
The way a Mother's Day Parade should be damn it!!!
Joey and Danny got a case of shyness when it came time to put on their big Mother's Day Parade. My 3 aunts took over for them. Every time I watch..I laugh...hard.
LOL...we may not always get along..there may be weeks or months between visits...but I absolutely LOVE my family and wouldn't trade them for the world! XOXO
Mother's Day at Gracie's.....
I forgot to bring my camera....but the 4 pictures I took with my phone kinda sum up our day together....
Jason learns the proper way to slice a skirt steak!!!
Why does Joey have The Little Black Book of Poker in his bed?
Arge tries to disguise the bottle of olive oil to sneak out of Gracie's house...
Joey and Danny give Billy a note from "George"..whoever he is....
XOXOXO
Jason learns the proper way to slice a skirt steak!!!
Why does Joey have The Little Black Book of Poker in his bed?
Arge tries to disguise the bottle of olive oil to sneak out of Gracie's house...
Joey and Danny give Billy a note from "George"..whoever he is....
XOXOXO
5.06.2011
Happy Mother's Day...Love Ginger!
So I am sitting at work and the bell rings. The guy says "Flower Delivery". I am thinking - Who is getting flowers here? Sure enough...they were for me...from Ginger for Mother's Day! I love you too Gingy-girl!! XOXO
DIPS!!!!!!!!!!!!!
My dips from Gourmet Creations came today!! And I ordered them Wedneday..fast!
Told you Cheddar & Ale was my favorite!! LMAO!!!
Told you Cheddar & Ale was my favorite!! LMAO!!!
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