a classic!!! happy sunday!
Sunday, July 31, 2011
Tuesday, July 26, 2011
order fish from Stormont Williams ASAP!!! FRESH AND SO YUMMY!
so far we have cooked the salmon (grilled on the plank in teriyaki sauce) and the halibut (steamed in white wine, garlic, salt, and pepper, topped with capers)...cooking the black cod tonight (marinated in miso soy)
all the fish is so fresh! frozen right when they catch and delivered straight to you!
Saturday, July 23, 2011
Wednesday, July 13, 2011
Beer Braised Cream Corn
2 ounces whole butter
2 tablespoons garlic cloves, minced
2 tablespoons shallots, minced
3 cups fresh corn kernels
2 ounces red bell pepper, stem and seeds removed, diced
2 ounces fresh jalapeños, seeds removed, diced
4 ounces beer (Lager)
1 cup heavy cream
¼ cup green onions, chopped
1 tablespoon salt
½ tablespoon ground black pepper
1. In a large sauté pan, melt butter. Add garlic and shallots until translucent. Add in corn kernels, jalapeños, and bell peppers and continue to cook for 2-3 minutes.
2. Deglaze with beer and add cream.
3. Reduce until cream thickens.
4. Fold in green onions, salt, and pepper.
1 lb sliced bacon, diced
1 medium white onion, chopped
2 tomatoes, diced
32 ounces frozen shredded hashbrowns, (thawed)
6-8 eggs, depending on how many people you have
2 cups shredded cheddar cheese
1. In a large, skillet over medium heat, cook bacon and onion until bacon is fully cooked and onion is soft. Drain some of the drippings.
2. Add hashbrowns and tomatoes. Stir together until well incorporated. Cook over medium heat for 10-15 minutes, turning when browned.
3. Make 8 (however many eggs you are using) “wells” evenly spaced within the hashbrowns. Place one egg in each well. Season with salt and pepper. Sprinkle with cheese.
4. Cover and allow eggs to cook. Serve with salsa.
Wednesday, July 6, 2011
Lean Lemon Turkey
1 pound ground turkey
1 ½ teaspoon Tony’s “More Spice” Creole Seasoning
½ teaspoon fresh ground black pepper
¼ teaspoon garlic powder
1 small whole dried red chili pod, seeds removed and minced
pinch red pepper flakes
generous pinch of cayenne pepper
2 lemons, juiced
zest from half of a lemon
1. Add the turkey to a large skillet over medium heat. Add Creole seasoning, pepper, garlic powder, red chili, red pepper flakes, cayenne pepper, lemon juice, and lemon zest.
2. Stir to combine and continue cooking until turkey is fully cooked and slightly browned.
3. Serve over white or brown rice or in a pita.