Sunday, June 27, 2010

Roasted Broccoli with parmesan and almonds

We like broccoli but I wanted something unique for the summer and this is it!  The lemon zest and juice add a level of freshness, the almonds add texture and the Parmesan add flavor!  We devoured this...  Enjoy

Roasted Broccoli with Parmesan and almonds

  • 5 lbs broccoli
  • 4 cloves garlic, peeled and minced
  • Olive oil
  • salt and pepper to taste
  • 1 T lemon zest
  • Juice of 1 large lemon
  • 1/4 C toasted almonds
  • 1/3 C fresh grated Parmesan
  • 2 T fresh ribbons of Basil
Directions: Preheat the oven to 425 degrees. Cut the broccoli into small florets, with about an inch of stalk, and no more, rendering about 8 C. Place broccoli on a sheet pan and toss the garlic and drizzle with olive oil. Season with salt and pepper and roast for 20 minutes until tender but crisp.

Remove from the oven and immediately toss with a little additional olive oil, lemon zest, lemon juice, toasted almonds, Parmesan and basil.

Tuesday, June 22, 2010

Seared Scallops with French Fried Shallots and Sausage

Scallops are another summertime favorite and this recipe take seared scallops and places them on a bed of greens topped with french fried shallots and small sausage bites with a yummy vinaigrette.

Seared Scallops with French Fried Shallots and Sausage

  • canola oil for frying
  • 3/4 C flour
  • salt and pepper
  • 2 shallots, sliced and rings separated
  • 3 T sherry wine vinegar
  • 2 t Dijon mustard
  • 1/2 C olive oil plus 1 T
  • 2 links of any sausage, I like the jalapeno type, diced
  • 12 scallops, cleaned and dried
  • mixed lettuce
  • 2 scallions, sliced thin
  • 3 chives, minced
Directions: In a large skillet, heat 2 inches of oil to 350 degrees.  In a small bowl, toss the shallot rings with the flour, salt and pepper.  Fry the shallots until golden brown and crispy, about 5 minutes.  Remove from oil and drain on paper towel.  In the same skillet, saute the diced sausage until crisp, about 3 minutes.  Remove from oil and drain on paper towel. 

Whisk together the sherry vinegar and Dijon mustard in a bowl.  Whisk in 1/2 C olive oil and season to taste with salt and pepper.

Heat remaining 1 T olive oil in the skillet used to cook the sausage over high heat.  Making sure the scallops are very dry, season with salt and pepper and sear the scallops until caramelized on both sides, no more than 2 to 3 minutes per side.

Toss the greens in a large bowl with the vinaigrette dressing to coat.  To plate, start with the salad then top with 3 or 4 seared scallops and garnish with the scallions, chives, sausage and french fried shallots.

Monday, June 21, 2010

The Next Food Network Star dream... post 2

Here is the recipe from my Next Food Network Star dream and it is really GOOD!  Can't.... stop.... eating.....

Summertime Bites

Tangy Cole Slaw
  • 3/4 Green Cabbage, sliced thinly
  • 1/4 Red Cabbage, sliced thinly
  • Zest of 1 large lemon
  • Juice of 1 large lemon
  • 1 T apple cider vinegar
  • salt and pepper to taste
Slice cabbage as thin as possible in strips about 2 inches long. Add the remaining ingredients and toss to coat.

To assemble: start with the sauted Ciabatta bread, layer with some cole slaw then rib meat.  Drizzle a bit of the infused olive oil on top and I added a small garnish of thyme.  For a twist, try drizzling a little Chimichurri Sauce on top.  Serve immediately.

The Next Food Network Star dream... post 1

I had the most vivid dream early this morning, and woke up with new recipes in my head!  I was a contestant on the Food Network's The Next Food Network Star and had to create my interpretation of summer into a one bit appetizer.  Since yesterday was Father's Day, we made our fall off the bone Baby Back Ribs served with my fresh take on Cole Slaw and Sweet Potato Fries.  So in my dream, I created a smoked rib meat and slaw recipe that started with infusing olive oil with cracked peppercorns and garlic.  I used that as a base to saute my large croutons, which are the base to my appetizer.  Then topped with my crunchy slaw, topped with smoked rib meat. In my dream, it was delicious... so I have to make that today, right???  I also made a cocktail to go with it, and created a Lemon Martini with a garnish of candied lemon peel and frozen grapes.

So... keep checking back today for my dream recipes to become a reality!

Up first is that peppercorn and garlic infused olive oil which is super easy to do.  Under normal circumstances, just by adding your ingredients to olive oil and letting it stand for a few weeks will infuse the flavors, but when you are pressed for time, warming the olive oil up will speed the process.   I also smashed the garlic cloves and cracked the peppercorns to get their flavors bouncing!  I will filter the oil once it is room temperature and that will be one of my flavor layers!

Sunday, June 13, 2010

Best ever Buttermilk Waffles

After church, Sunday mornings mean family around the table slowly enjoying breakfast. I have found the BEST Buttermilk Waffle recipe and want to share it with you!   Of course, I added a few extra things to make it my own, topped them with sliced strawberries and added a touch of cinnamon to the warm syrup!  Enjoy!

Buttermilk Waffles with warm syrup with a touch of cinnamon

  • 2 large eggs
  • 1 3/4 C buttermilk
  • 1/4 C canola oil
  • 1 T sugar
  • 1 t cinnamon
  • 1/4 t baking soda
  • 1 1/2 C flour
  • 2 t baking powder
  • 1/8 t sea salt
  • 6 - 8 strawberries, sliced
  • syrup, warmed, with a touch of cinnamon
  • powder sugar for dusting

Directions: Preheat your waffle iron.   In large mixing bowl, beat eggs until mixed.   Add the buttermilk, oil, sugar, cinnamon and baking soda.   Whisk together until combined.   Add the flour, baking powder, salt and whisk until the large lumps disappear.  

When the waffle iron is hot, pour batter evenly over the center of the grid.   Close the iron and cook according to the manufacturer's insturctions until the exterior is golden and almost crusty and the inside is soft and light.

Divide waffles among individual plates, top with sliced strawberries and syrup with cinnamon and dust with powder sugar!

Friday, June 11, 2010

Grilled and skewered Shrimp with Pappardelle

Shrimp is an all time favorite in our home!   This recipe takes marinated shrimp threaded on individual skewers and grilled, then placed atop simple pappardelle that's been lightly seasoned for a simple summertime dinner.

Grilled Shrimp with Pappardelle

  • 1 lb large shrimp, shelled and deveined, tails on or off - your choice
  • 1 C olive oil
  • 1/2 C red wine vinegar
  • 2 T fresh lemon juice
  • 2 shallots, minced
  • 4 cloves garlic, minced
  • 4 sprigs rosemary, rough chopped
  • 4 springs oregano, minced
  • 8 basil leaves, cut into ribbons
  • 1 t red pepper flakes
  • salt and course ground pepper to taste
  • wooden skewers, soaked in water
  • 1 pkg pappardelle pasta
  • 1/4 C butter

Shell and devein the shrimp, leaving tails on or off - your choice, setting aside in a bowl. Mince the shallots and garlic and place into a small bowl. Remove leaves of rosemary and oregano from stem and rough chop, then add to garlic. Lay 8 basil leaves on top of one another and roll up, then slice through, creating ribbons and add to garlic. Add red pepper flakes and salt and course ground pepper and stir the herb mixture. To the shrimp, add olive oil, red wine vinegar and lemon juice then add all but 1 T of herb mixture to shrimp and marinate.   Thread each shrimp onto its own water soaked skewer as pictures so it looks like a 'J' and grill over medium heat until pink and with a bit of char, but not over-cooked.

Meanwhile, bring a large pot of water to a boil, add salt and cook the Pappardelle according to the package.  Once al dente, drain well and return to pot.   Add 1/4 C butter and remaining herbs and toss to coat.

To plate, start with a helping of the herb infused Pappardelle and top with several skewers of the grilled shrimp.  So delicious!

Thursday, June 3, 2010

Panzanella Salad - perfect for the summer!

Went to a cooking demo at Whole Foods last week and had an incredible meal prepared by Chef Josh Watkins, Executive Chef of The Carillon here in Austin.   He made a Panzanella Salad where he grilled the Focaccia Bread, cubed it and put it into the salad.   YUM!   I have added a few things to make it my own, and here is my version.

Grilled Panzanella Salad

  • 1 large loaf Focaccia Bread
  • 4 heirloom Tomatoes, diced
  • 1 shallot, diced fine
  • 2 cloves garlic, minced
  • 1 T fresh thyme, chopped
  • 1 T fresh basil, chopped into ribbons
  • olive oil
  • salt and pepper
Directions: Slice the Focaccia bread and drizzle with olive oil. Mark on a hot grill on both sides until slightly charred and slightly toasted. Cut into 1 inch cubes and set aside. Dice your tomatoes and if you cannot find heirloom, using vine ripened red and yellow tomatoes will work. Place in large bowl. Add your diced shallots, minced garlic, chopped thyme and basil ribbons, toss.  Season with salt and pepper. Add the Focaccia bread cubes and then finally toss with a little olive oil and serve immediately.