Yearly Archives: 2023

Here are a couple of my favorite summer recipes.

Korean Bar-B-Que Ribs

P.S. You can use this marinade on almost anything you grill

• 6 pounds beef short ribs, cut crosswise into twelve 2 1/2 inch squares (ask your butcher to cut the ribs for you)
• Korean BBQ Marinade, recipe follows
• Vegetable oil, for grill

Korean BBQ Marinade

• 1 cup soy sauce
• 4 large cloves garlic, peeled and chopped (about 2 tablespoons)
• 2 tablespoons finely grated peeled fresh ginger
• 4 scallions (white and green), thinly sliced
• 1/4 cup sugar
• 2 tablespoons dark sesame oil
• Freshly ground black pepper

Instructions
Whisk soy sauce, garlic, ginger, scallions, sugar, sesame oil, and black pepper to taste in a medium bowl. Use marinade immediately or refrigerate for up to 2 days.
Yield: about 1 1/2 cups

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I’m sure you know that infused olive oil is all the rage.  Here is a recipe to make your own.  Full disclosure:  It’s a bit tedious, but you can use it on a multitude of things:  salads, or cook with it.  If you could find a bottle in the store with these ingredients, I can promise the olive oil would cost well over $40 for a bottle.

GOLDEN ELIXIR

Ingredients     

• Olive Oil  (1 liter bottle – I prefer extra virgin. Just be sure it’s from Italy.)
• Sea Salt (3 teaspoons to start)
• Pepper (1 tsp)
• Italian Seasonings (2 tablespoons dry) Or – several springs of fresh oregano and thyme
• Fresh Basil (a small bag they sell in the produce section – stems and all)
• Whole Garlic (all the cloves) just cut in half unpeeled
• 1 Onion cut in half unpeeled
• Fresh red pepper flakes for a lil heat

Directions

In a sauce pan

• Dump everything in and turn the gas to med-high
• Let the oil start to bubble for a few minutes while you are moving the ingredients around
• Don’t let the basil burn
• Lower the heat and let it simmer with lots of stirring
• Press down on the garlic to release the essence they bring to this party
• After it’s been warming for a while – 20 minutes, turn the heat to high for like another quick little bubble
• Shut it off.  Move off heat.  Leave on stove covered overnight.

The next day – I suggest you have a chunk of Italian bread on hand

• Warm up again.  Just to bubble.  Dip the bread in to see if it needs anything, perhaps a little more salt… if it needs anything… this is the moment to add it in.  If it is TOO much of anything add more oil to reduce the flavor.

After you have done the above… strain into a bowl.

• While in the strainer – just push down and press all the perfected oil you have created into the strainer. (I told you it’s a bit tedious, but worth it.)  Let it stand for about an hour.
• If you have a Nutri bullet or a blender, take the remainder of the strained parts throw it into the blender/bullet — add more olive oil—a tablespoon just enough to help to liquify the solids
• Let it sit on your counter. It will separate the oil again while standing—another hour.
• Once it separates, add the oil to the original batch. What to do with the mush?  You’ve got pesto!  Serve it over pasta.  It will keep in the refrigerator for about 2 weeks

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Since it’s the summer, here’s a No-Bake Peach Cobbler – whiskey is up to you.

Ingredients

• 3 ripe peaches, sliced & pitted
• 1 tablespoon butter, or neutral oil
• ½ cup whiskey/bourbon (optional)
• 2 tablespoons sugar
• 1 cup granola
• Optional: handful chopped almonds

Directions

• Heat oil/butter in 8-10 inch skillet over medium high heat.
• Add peaches in a single layer and cook 2-3 minutes. As soon as they start to soften turn them over and cook 2-3 more minutes.
• If you are using whiskey/bourbon, take the skillet off the stove and pour bourbon into the skillet. (whiskey/bourbon is optional step)
• Return skillet to stove, add 2 tablespoons sugar, stir well to incorporate and coat the peaches.
• Continue cooking, stirring occasionally, until the sauce reduces and the peaches are soft, about 8-10 minutes.
• Remove from heat, sprinkle with 1 cup granola (and chopped almonds if using) to create the crumble topping, and serve immediately—with ice cream of course~

Summer fun food – these have been around before, but worth mentioning again, especially this time of  year.  Simple and Delicious!  Enjoy!

Watermelon Salad

• Medium watermelon—size depends on how many people—cubed
• Seedless (English) cucumber – cubed
• ½ cup chopped mint
• ¼ cup chopped basil
• 2 tablespoons extra virgin olive oil
• 2 teaspoons balsamic vinegar
• 1 cup crumbled cheese: use either feta, goat, or ricotta salata (hard ricotta cheese…is the best)
• 4 oz. prosciutto (optional) cut into small bite-size pieces

1. Combine the watermelon and cucumber in a large bowl.
2. Mix olive oil, vinegar, half the mint and half the basil in a bowl.
3. Pour over watermelon and cucumber, toss in the cheese, and garnish with the remaining mint and basil.
4. If you opt for the prosciutto—which gives it a savory addition—add after the olive oil.
5. Not only is it delicious it’s also a very pretty presentation.

Citrus Grilled Shrimp

• 2 pounds Medium – Large shrimp, peeled and de-veined, tail-on
• 1 cup olive oil
• 2 tablespoon Orange zest
• 2 tablespoon Lemon zest
• 2 tablespoon Lime zest
• 1/2 cup Orange juice
• 1/2 cup Lemon juice
• 1/2 cup Lime juice
• 3 tablespoons Garlic, minced
• 1/2 teaspoon Ginger, grated
• 1/4 cup Parsley, finely chopped
• 1/4 cup Cilantro, finely chopped
• 1 teaspoon Salt
• 1/2 teaspoon Pepper

1. In a large bowl combine the olive oil, zest and juice from oranges, lemons, and limes, minced garlic, ginger, parsley, cilantro, salt, and pepper. Whisk together.
2. Set 1/2 cup of the marinade to the side.
3. Place the shrimp into a large freezer bag, or an airtight container and pour the remaining marinade over them. Toss the shrimp to coat and seal them into the container or bag and place them in the refrigerator to marinate for 30 minutes – 1 hour.
4. Once the shrimp is done marinating take it out of the container, removing any excess marinade as you place the shrimp on skewers. Dispose the remaining marinade after all of the shrimp  is skewered (keep the small portion you set aside before marinating the shrimp).
5. Grill for 2-3 minutes per side or until shrimp is pink and cooked through.

Food for thought….and for eating:
If you’re having mom over for Sunday brunch, try this:

FRITATTA

Need ovenproof frying pan.

Ingredients

• 2-3 tablespoons extra virgin olive oil
• 1 small yellow onion
• 1 can potatoes or 1 cup [blanched] sliced fresh potatoes
• 1 package of frozen artichoke hearts – [thawed]
• ½ cup sun dried tomatoes – sliced
• 3-4 tablespoons fresh basil leaves shredded/chopped
• ¼ cup grated parmesan or romano cheese
• 4-containers of Eggbeaters [or 6-8 eggs scrambled]
• 1 cup shredded cheddar or mozzarella cheese [according to taste preference] to melt on top just before done

Directions

• Pre-heat oven to 350
• Sauté onions and potatoes in olive oil until soft
• Add artichokes and sun-dried tomatoes and sauté until ingredients are mixed
• Whisk eggs and parmesan cheese together and pour mixture over veggies, toss half the basil on top
• Let entire mixture set for about five-seven minutes on top of stove on low-medium, heat. You don’t want it to cook through.
• Once set, place frying pan in oven and bake for 20 minutes
• Sprinkle shredded cheese and bake additional 5 minutes
• Remove from oven and let sit for 3-4 minutes. Garnish with remaining basil.

SPRING SALAD – Arugula is a little spicey, but the goat cheese and beets soften it up or use spinach

Arugula, goat cheese, beets

Ingredients

SALAD:

• 6 cups fresh arugula or baby spinach
• 1-1/2 cups sliced beets – cooked
• 1/2 cup sliced cucumbers
• 1/2 cup slivered almonds or pine nuts
• 1/2 cup crumbled goat cheese

VINAIGRETTE:

• 1/3 cup olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon red wine vinegar
• 2 teaspoons lemon juice
• 1-1/2 teaspoons balsamic vinegar
• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
• 1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves
• 1/8 teaspoon pepper

Directions

In a salad bowl, combine the first 5 ingredients. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad; toss to coat.

EASY SCONES

Ingredients

• 3 cups all-purpose flour, plus more for kneading
• ½ cup white sugar
• 5 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup butter
• 1 cup milk (or half & half)
• 1 egg, beaten
• 1/4 cup dried cranberries if desired

Directions

• Preheat the oven to 400 degrees F (200 degrees C)
• Lightly grease a baking sheet
• Combine flour, sugar, baking powder, and salt in a large bowl;
• Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs
• Whisk milk and egg in a small bowl; gradually stir into flour mixture until moistened
• Add cranberries
• Turn dough out onto a lightly floured surface and knead briefly, 5 or 6 turns
• Pat or roll dough out into a 1/2-inch-thick round
• Cut into 8 wedge-shaped pieces and place onto the prepared baking sheet
• Bake scones in the preheated oven until golden brown on top, about 15 minutes

Food for thought….and for eating:

Chicken Marsala – Easy and good for company

• ¼ cup all-purpose flour for coating
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ teaspoon dried oregano
• 4 medium skinless, boneless chicken breast halves – pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• ½ cup Marsala wine (cooking wine is fine)
• ¼ cup cooking sherry

Directions:

Mix flour, pepper, oregano, salt in a shallow bowl.

Coat chicken in flour mixture.  Sometimes I will dip chicken in egg whites before I coat it with the flour.

In a large skillet add butter and olive oil, and heat.  Do not let the butter turn brown.

Add the coated chicken and cook for 3-4 minutes.  Turn and cook other side for 3-4 minutes.

Add mushrooms, sherry, and Marsala wine.

Cover and simmer for about 10 minutes until mushrooms are soft.

Serve over linguine.

 

Kielbasa with potatoes and peppers – another quick and easy dish

• 1 tablespoon vegetable oil
• 1 (16 ounce) package smoked kielbasa sausage, diced (or any smoked sausage you prefer)
• 6 medium red potatoes, diced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, diced

Directions:

Heat oil in a pan over medium heat.

Place kielbasa and potatoes in the pan. Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.

Mix bell peppers and onions into the pan, and continue cooking until peppers are just tender, 5 minutes.

Toss a sprig of parsley to make it pretty.

Serve with crusty bread.

 

Now for some dessert: – QUICK AND EASY

Pineapple Fluff

• 1 package Jiffy yellow cake
• 1 box instant French vanilla pudding mix
• 8 oz. cream cheese (I use low-fat)
• 1 large can crushed pineapple, strained
• 1 cup chopped nuts (I use walnuts, but any kind will work)
• 2 cups milk
• 16 oz. tub of Cool Whip

Directions:

Mix yellow cake mix according to package.

Pour into 9” x 13” greased pan.

Bake 15 minutes. Cool.

While cake is cooling:

Whip these together until it thickens:

• 1 box instant French vanilla pudding
• 8 oz cream cheese
• 2 Cups milk

Pour over cooled cake.

Sprinkle pineapple on top of pudding.

Spread 1 large carton Cool Whip over pineapple.

Sprinkle chopped nuts over Cool Whip.

Keep refrigerated.

BIRRIO – Columbian Stew

• 2 dried chile peppers, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 2 New Mexico dried red chile pods, stemmed and seeded
• water to cover
• 6 cloves garlic
• 1 slice of onion, or to taste
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• ¼ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 2 ½ onions, chopped
• 3 ½ pounds boneless beef chuck roast, cut into chunks
• 6 bay leaves

INSTRUCTIONS

1. Place the dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.
2. Pour chile sauce mixture into a blender. Add garlic, onion slices, pepper, oregano, cumin, and cinnamon. Blend until smooth.
3. Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours.
4. Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes. Add beef back in and season with salt.

And you cant have stew without bread!   Cheese Bread!

PANDEBONO (Columbian Cheese Bread)

• ⅔ cup cassava starch or yuca flour
• ¼ cup precooked cornmeal or masarepa
• 1 cup Mexican queso freso or Colombian quesito
• 1 ¼ cup feta cheese
• 1 large egg

INSTRUCTIONS

1. Pre-heat the oven to 400°F.
2. In a food processor, place the yuca flour, cheese and masarepa. Process until well combined. Add the egg slowly while food processor is running.
3. Divide the mixture into 12 equal size portions, shaping them into balls.
4. Place on a baking sheet lined with parchment paper and bake for about 15 to 20 minutes or until golden on top. Serve warm.