Soy Sake Shrimp with Ginger Aioli

1/2 cup soy sauce
2 green onions, chopped
6 tablespoons olive oil, divided
2 tablespoons unseasoned rice vinegar
2 tablespoons sake or dry Sherry
1 tablespoon golden brown sugar
3 garlic cloves, chopped
24 deveined peeled uncooked large shrimp (about 1 1/2 pounds)
1 cup mayonnaise
1 tablespoon chopped peeled fresh ginger
Cooked white rice

Combine soy sauce, green onions, 4 tablespoons oil, vinegar, sake, brown sugar, and garlic in 13×9x2-inch glass baking dish; whisk marinade to blend. Add shrimp and toss to coat. Refrigerate at least 30 minutes and up to 1 hour, turning shrimp occasionally.

Blend mayonnaise and ginger in food processor until smooth. Transfer ginger aioli to small bowl and refrigerate.

Drain marinade from shrimp into small saucepan; bring to boil. Whisk 2 tablespoons boiled marinade into ginger aioli; reserve remaining boiled marinade.

Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 4 minutes. Mound rice in center of plates. Arrange shrimp around rice; drizzle with ginger aioli. Serve, passing reserved boiled marinade.

Peanut Curry Noodles with Seared Shrimp & Scallops

1 package noodles (we used the refrigerated kind found by the wonton wrappers)

5 tablespoons vegetable oil or peanut oil
3 cloves garlic, finely chopped
2 inches ginger root, minced or grated
1 red bell pepper, thinly sliced
1/2 teaspoon crushed red pepper flakes
1/4 cup creamy peanut butter
1/4 to 1/3 cup tamari dark soy sauce
2 rounded tablespoonfuls red curry paste
2 teaspoons sesame oil
1/2 cup light coconut milk
2 tablespoons brown sugar

1 tablespoons five-spice powder
12 jumbo shrimp, peeled and deveined
12 diver scallops, trimmed and patted dry
4 scallions, cut into 2-inch pieces, then thinly sliced lengthwise into matchsticks
1/4 cup coarsely chopped cilantro

Heat a large pot of water for noodles. When water boils, add noodles and cook according to package directions.

While noodles cook, heat a large, deep skillet over medium heat with 2 tablespoons vegetable or peanut oil. Add garlic, ginger, red bell pepper, and pepper flakes to the pan and cook together a couple of minutes, then add peanut butter and melt it. Whisk soy into peanut butter, then stir in curry paste. Turn down the heat to low. Add sesame oil, coconut milk, and brown sugar and stir until combined. Adjust seasoning as necessary (you probably won’t need salt, but taste just in case).

Heat a small to medium skillet over high heat. Rub seafood with spice powder. Add 3 tablespoons of remaining oil to hot skillet. Place the shrimp in the pan and cook 1 minute, flip and sear the other side until just opaque. Remove shrimp to a plate and set aside. Add another 3 tablespoons of oil to the skillet and heat back up to smoking. Add the scallops and sear on both sides until opaque. Remove scallops and add to the plate of shrimp.

Drain noodles and return to pot. Add the sauce and toss thoroughly. Serve noodles on plates and top with scallions, cilantro, and seafood.

Mushrooms on Toast

• 2 tablespoons unsalted butter, plus more for buttering
• 2 shallots, finely chopped
• 2 pounds white mushrooms, thinly sliced
• 4 tablespoons chopped mixed herbs (Mamy loved to use fresh parsley, tarragon and chives)
• 8 thick slices of bread (Mamy prefered white bread from the bakery)
• 2/3 cup heavy cream
• Sea salt and freshly ground white pepper

1. In a large skillet, melt 1 tablespoon of the butter over medium heat until it stops foaming. Add half of the shallots and cook until lightly browned. Add half of the mushrooms and sauté over medium-high heat until they’ve softened and their liquid has evaporated, about 5 minutes. Transfer the mushrooms to a plate, then repeat with the remaining butter, shallots and mushrooms. Return the reserved mushrooms to the skillet, stir in the chopped mixed herbs and sauté for another minute or two.

2. Meanwhile, toast the bread. Stir the cream into the mushroom mixture and season with salt and white pepper to taste. Butter the toast, if you like, and divide the mushroom mixture evenly over each slice; serve immediately.

Grilled skirt steak with bread salad

• 3 cloves garlic, smashed
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Salt and black pepper
• 1/4 teaspoon cayenne pepper
• 3 large tomatoes, cored
• 2 pounds skirt steak
• 2 kaiser rolls, split
• 1/2 teaspoon fresh rosemary leaves, chopped

1. Preheat a grill to medium-high. In a small bowl, stir together the garlic, olive oil, 3/4 teaspoon salt, 1/4 teaspoon black pepper and the cayenne.

2. Brush the tomatoes with some of the garlic oil. Grill, covered, turning once, until lightly charred, about 12 minutes; transfer to a plate.

3. Meanwhile, brush the steak and the rolls with garlic oil. Grill the rolls, turning occasionally, about 2 minutes; grill the steak, turning once, about 4 minutes total for medium-rare. Let the meat rest for 5 minutes, then thinly slice.

4. Coarsely chop the rolls and tomatoes and toss in a medium bowl; add the rosemary and season with salt and pepper. Divide the steak slices among 4 plates and top with the bread salad.

Bacon Wrapped shrimp with chipotle BBQ sauce

• 20 each Shrimp, 21-25 count, shelled, deviened
• 1/2 pound Bacon, partially cooked and cut in half
• 1/2 cup BBQ sauce
• 1/4 cup canola oil
• 3 tablespoons lemon juice
• 1/2 ounces Dijon mustard
• 3 tablespoons chipotle pepper in adobo
• 1/2 teaspoon red chili flake
• 1/4 teaspoons cayenne pepper
• 1/4 teaspoons black pepper
• 5 to 8 bamboo skewers

Soak bamboo skewers in water, to keep from burning during grilling.

Cook bacon partially, cut in half, and let cool on paper towel. Wrap bacon around shrimp, and skewer with bamboo through the point where bacon ends meet, to keep from unraveling. Skewer 3 to 5 shrimp per bamboo.

Combine all ingredients in blender, except bacon and shrimp, and puree. Separate the sauce in half, one for basting one for dipping.

Cook bacon wrapped shrimp on grill over medium heat. When shrimp begin to turn pink, begin basting with chipotle sauce.

Giant Bavarian Pretzels

1/2 cups lukewarm water
1 package active dry yeast (2 1/4 teaspoons)
4 1/2 cups flour
2 T. light brown sugar
2 teaspoons table salt
1 large egg, separated
4 T. unsalted butter, melted
2 T. baking soda
coarse salt for sprinkling

1. Preheat oven to 400. Line 2 baking sheets with parchment paper. In a small bowl, whisk together the water and yeast; let stand for 5 minutes.
2. Using a standing mixer fitted with a dough hook, combine the flour, brown sugar and table salt. Mix in the egg yolk, butter and yeast mixture on low speed until the dough is smooth and elastic, 5 to 7 minutes. Let the dough rest for 5 minutes.
3.In a large, shallow baking dish, combine the baking soda with 2 cups warm water. On a work surface, divide the dough into 6 equal pieces. Using your hands, roll out each piece into a rope about 42 inches long; dip in the baking soda mixture for 30 seconds. Using the prepared pans as a work surface, shape each rope into a pretzel.
4.In a small bowl, beat the egg white with 1 tablespoon water. Brush the pretzels with the egg white mixture. Sprinkle with the coarse salt and bake until deep golden, 12 to 15 minutes.

Pear Gorgonzola Tart

Pear Gorgonzola Tart
4-6 servings

1 store bought pie shell
4 ounces cream cheese
2 ounces Gorgonzola
1 teaspoon fresh thyme, chopped
Pinch salt
Pinch freshly ground black pepper
2 tablespoons butter
3 small pears, cored and sliced
2 ounces prosciutto, cut into thin strips

Bake the pie shell in a square or round tart pan according to package instructions. Remove from the oven and let cool slightly.

Meanwhile, combine the cream cheese, Gorgonzola, thyme, salt, and pepper in a medium bowl. Using a hand blender, whip the cheeses together.

In a large, heavy skillet, melt the butter over medium-high heat. Add the pears and cook until golden on both sides, about 5 minutes.

When the tart crust has cooled slightly, gently spread the whipped cheese mixture evenly over the bottom of the tart. Place the pear slices in a decorative pattern over the cheese mixture. Sprinkle the thin strips of prosciutto over the pears.

Cut into squares or wedges and serve.

Sloshed Shrimp

Sloshed Shrimp
Serves 6

2 tablespoons olive oil
1 1/2 pounds (21 to 25 count) shrimp, peeled and deveined, reserving shells
1 small white onion, finely diced, divided
1 carrot, peeled and grated
1 small celery stalk, finely diced
1 teaspoon tomato paste
1 quart water
1 small bay leaf
1 teaspoon lightly crushed black peppercorns
4 tablespoons butter, plus 1 stick cold butter cut into tablespoon size pieces
1 tablespoon chopped garlic
1/2 teaspoon ground cumin1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon ground red pepper flakes
1 teaspoon paprika
1/4 lemon, juiced
1 bottle beer (recommended: Abita)
Hot sauce, to taste
1/4 cup sliced green onion

Preheat oven to 350 degrees F.

In a saucepan over medium heat, add olive oil. Add the shrimp shells and toast until opaque and a little crunchy, about 10 minutes, tossing frequently. Add half the onion, the carrot and celery and cook, stirring, until softened. Stir in tomato paste and cook, stirring, about 2 minutes. Add the water, bay leaf, and peppercorns, bring to a boil, reduce the heat and simmer, partially covered, about 30 minutes. Strain; you should have about 2 cups stock; if more, return stock to clean saucepan and reduce over medium heat.

In a skillet, melt on medium heat the 4 tablespoons of butter, add the remaining onion, and cook until softened and translucent, about 3 minutes. Add garlic, cumin, thyme, basil, red pepper, and paprika and cook another 2 minutes. Stir in the lemon juice. Carefully arrange shrimp in a pan large enough to hold them without overlapping.

Pour seasoned butter over shrimp and mix well with shrimp. Bake until just cooked through, about 10 minutes. (Do not overcook or you will have rubbery shrimp.)

Remove shrimp from pan and place pan back on stovetop over medium-high heat to make the sauce. Add beer and 1 cup shrimp stock to the seasoned butter, cook until reduced to 1/3 volume.

Whisk in cold stick butter, 2-3 pats at a time, until sauce holds together. Remove from heat and adjust seasoning with salt, pepper and hot sauce. Arrange shrimp on a platter and drizzle with sauce. Garnish with sliced green onion.

Baked Panko Chicken Tenders with Basil Aioli

Baked Panko Chicken Tenders with Basil Aioli
makes 3-4 servings

1 1/2 lbs boneless skinless chicken breasts or breast tenders
1 1/2 cups panko breadcrumbs
2 teaspoons dried basil
2 teaspoons garlic powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 eggs
1/2 cup flour
Cooking spray

For aioli:
1/2 cup mayonnaise
2 teaspoons red wine vinegar
1 teaspoon garlic powder
1/2 teaspoon dried basil
salt and pepper, to taste

Preheat oven to 350. Prepare a baking sheet by covering it with foil and lightly spraying with cooking spray. Set aside.

In a small bowl or shallow dish, season the flour with salt and black pepper, and lightly beat the eggs in another shallow dish. In a third shallow dish, combine panko breadcrumbs with basil, garlic, paprika, cayenne, salt, and pepper.

If using chicken breasts, prepare by putting one breast in between two layers of plastic wrap. Pound to an even thickness of approximately 1/2″. Remove plastic and slice into strips.

Dredge tenders in the flour to coat, shaking off any excess flour. Dip the floured chicken tenders into the egg and then coat the chicken tenders with the breadcrumb mixture. Arrange on baking sheet. Repeat with remaining strips.

Bake chicken tenders for 12-15 minutes, or until golden brown, flipping once part way through the cook time.

To prepare aioli, combine all ingredients in a small bowl and whisk to combine. Season to taste with salt and pepper.

Zucchini Pancakes with Basil Chive Cream

Zucchini Pancakes with Basil Chive Cream
Makes 15-20

For basil chive cream
3/4 cup sour cream
2 tablespoons water
1/4 cup chopped fresh basil
2 tablespoons chopped fresh chives
1/2 teaspoon salt, or to taste

For pancakes
4 cups coarsely grated zucchini (1 lb)
1 1/4 teaspoons salt
1/4 cup all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon black pepper
2 large egg whites
4 tablespoons vegetable or canola oil

Make basil chive cream:
Blend sour cream, water, basil, chives, and salt in a blender until smooth and pale green. Chill until ready to serve.

Make pancakes:
Put zucchini in a colander and toss with salt. Let stand at room temperature 20 minutes, then wrap zucchini in a kitchen towel and twist towel to wring out as much liquid as possible. Transfer zucchini to a large bowl and stir in flour, sugar, and pepper.

Beat egg whites with a pinch of salt using an electric mixer until they just hold stiff peaks, then gently fold into zucchini mixture.

Heat 2 tablespoons oil in a 10-inch nonstick skillet over moderately high heat until hot but not smoking. Working in batches of 5, spoon 2 tablespoons batter per pancake into skillet, flattening slightly with back of spoon. Cook pancakes, turning once, until golden brown, about 3 minutes total, transferring as cooked to paper towels to drain and adding more oil to skillet as necessary.

Serve immediately, with basil chive cream.

Parmesan-Stuffed Potato Skins

Parmesan-Stuffed Potato Skins
serves 6

4 baking potatoes (about 12 ounces each), halved lengthwise
3 tablespoons extra-virgin olive oil
1/2 cup milk
3 tablespoons butter
3/4 cup grated parmesan cheese
5 ounces sliced salami, coarsely chopped
1/4 cup unseasoned bread crumbs
3/4 cup sour cream
3 tablespoons finely chopped jalapeno chiles
Salt

Preheat the oven to 425°. Line a baking sheet with parchment paper. Place the potatoes cut side down on the baking sheet and brush the skins with 1 tablespoon olive oil. Bake until tender, about 30 minutes; cut in half lengthwise and let cool slightly. Scoop out the potato slices into a medium pot, leaving 1/4-inch-thick shells. Place the shells cut side up on the baking sheet and brush all over with the remaining 2 tablespoons olive oil. Add the milk and butter to the potatoes in the pot and mash until smooth. Stir in half of the parmesan and one-quarter of the salami.

In a small bowl, toss the remaining parmesan and salami with the breadcrumbs. Press some of the mixture into each of the potato shells. Bake until crisp and golden, 20 to 25 minutes.

Meanwhile, in a small bowl, combine the sour cream and jalapenos; season with salt. Reheat the mashed potato mixture and mound onto each baked potato skin. Top with the jalapeno sour cream; serve warm.

Vanilla Roasted Peaches with Raspberries

Vanilla Roasted Peaches with Raspberries
serves 4

2 tablespoons unsalted butter, melted
2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons sugar1 vanilla bean, halved lengthwise and scraped, or 1 teaspoon pure vanilla extract
4 firm, ripe peaches (1 to 1 1/2 pounds total), halved and pitted
1 pint vanilla ice cream1 package (5 to 6 ounces) raspberries

Preheat oven to 400 degrees. In a large, shallow baking dish, combine butter, lemon juice, sugar, and vanilla bean (seeds and pod). Add peaches, and turn to coat with butter mixture; arrange, cut side down, in a single layer.

Roast until peaches are tender and cooking liquid is syrupy, 15 to 25 minutes, brushing with cooking liquid halfway through. Serve peaches (warm or at room temperature) with ice cream and raspberries; drizzle with cooking liquid.

Flank Steak

Flank Steak

1/2 cup vegetable oil
1/3 cup soy sauce
2 T. red wine vinegar
2 T. lemon juice
1 1/2 T. Worcestershire sauce
1 T. Dijon mustard
2 T. brown sugar
2 cloves garlic, minced
1/2 t. ground black pepper
1 1/2 lb flank steak

In a medium bowl, mix the oil, soy sauce, vinegar, lemon juice, W sauce, mustard, garlic, sugar, and pepper.
Score the steak on both
In a zip lock bag, place the flank on top of the marinade.
Refrigerate for a least 6 hours.
Preheat broiler, line bottom of broiler pan with foil.
Place steak on broiler pan, discard the marinade.
Broil 5 minutes per side.

Orzo

Orzo

1 cup orzo
2 plum tomatoes, cored and chopped
1/4 cup chopped fresh parsley
1 T. butter
1 T. fresh lemon juice

Cook orzo in boiling water until al dente. Drain well; return to pot.
Add tomatoes, parsley, and lemon juice. Season with salt and pepper and toss.

Roasted Carrots with Honey

Roasted Carrots with Honey

1 1/2 pound carrots, cut on the diagonal into 2-inch lengths and halved lengthwise if thick
1 T. olive oil
1 T. honey
coarse salt and pepper

Preheat oven to 450 on a rimmed baking sheet, toss carrots with oil, season with salt and pepper, tossing once, until tender, 30-35 minutes. Remove from oven and toss with honey.

Pineapple- Avocado Salsa

Pineapple-Avocado Salsa

1/2 cup, 1/4 inch-dice fresh pineapple
1 plum tomato cut into 1/4 inch dice
1/2 firm-ripe avocados cut into 1/4 inch dice
1/4 cup sweet or red onion, minced
2 T. cilantro, rinsed, dried, and chopped
1 t. jalapeno chile, ribbed, seeded, and minced
3 T. fresh lime juice
1 T. olive oil
Salt and pepper

Combine in bowl.

Maple Sausage-stuffed Apples

Maple Sausage-stuffed Apples

serves 4

4 large golden apples, halved crosswise and cored
1 pound chicken or sweat Italian sausage
1/3 cup chopped flat-leaf parsley
2 T. pure maple syrup
1/4 cup EVOO, plus more for drizzling
2 T. apple cider vinegar
2 T. honey mustard or dijon mustard
Salt and Pepper
6 cups mixed greens

Preheat the oven to 375. Grease a 9 by 13-inch baking dish, and then add the apples, cut sides up.

In a medium bowl, combine the sausage and maple syrup using a rubber spatula; stuff each apple half so that the sausage mixture mounds out of the top, then drizzle with EVOO. Bake apples until tender and the sausage is cooked through, 40-45 minutes.

In a salad bowl, combine the apple cider and mustard, then whisk in 1/4 cups EVOO; season with salt and pepper. Toss the greens with the dressing and serve with stuffed apples.

Asparagus Tempura

Asparagus Tempura
Serves 6

1/4 cup yogurt
2 T. mayo
2 T. dijon mustard
1 T. honey
4 cups vegetable oil
3/4 cup flour
1/2 cup cornstarch
1/4 cup sesame seeds (optional)
3/4 t. salt
1/2 t. baking soda
1 cup seltzer, at room temp
1 pound asparagus

In a small bowl, stir together yogurt, mayo, mustard, and honey.

In a large saucepan, heat the oil medium-high until temp registers 375 degrees on a deep-fry thermometer.

Meanwhile, in a large bowl, whisk together the flour, cornstarch, seeds, salt, and baking soda. Whisk in the seltzer until smooth.

Add the asparagus to the batter and turn to coat. Transferring on piece at a time, add about one quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 1/2 to 2 minutes. Drain on paper towels. Repeat with the remaining asparagus, allowing the oil to return to 375 between batches. Serve hot with the dipping sauce.

Blueberry Fool with Pistachios

Blueberry Fool with Pistachios
serves 4

1 x 300g punnet fresh blueberries
500ml whipping or double cream
a little caster sugar (of desired - I didn't use any)
4 Tbsp crushed roasted pistachios (I used salted)

Place the blueberries in a small saucepan over low heat with about 50ml of water (and a little caster sugar is you like it sweet). Simmer until the berries start to break up. Use a fork to break them up further and continue to simmer until all the berries have been roughly crushed. Allow to cool.

In the meanwhile, crush the pistachios roughly and beat the cream until stiff peaks form. Fold the cooled berry mixture into the whipped cream, leaving swirls of colour rather than mixing it in completely.

Scoop equal amounts of the cream/berry mix into 4 wine glasses or glass bowls, top each with a Tbsp of crushed pistachios and serve.

Mongolian Beef
2 servings

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
1 medium yellow onion, thinly sliced
2 large green onions

Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan over med/low heat. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

Slice the flank steak against the grain into 1/4″ thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

Heat up one cup of oil in a wok or large skillet until it’s nice and hot, but not smoking. Add the beef to the oil and saute for two minutes, or until the beef just begins to darken on the edges. You don’t need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet.

Put the pan back over the heat, dump the meat back into it. Add the onion and saute for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate, leaving the excess sauce behind in the pan.

Goat Cheese Balls with Herbs, Pecans, & Bacon

Goat Cheese Balls with Herbs, Pecans, and Bacon
makes 16-20

6 slices bacon
4 ounces goat cheese
4 ounces cream cheese (not whipped)
2 T. chopped thyme or basil, divided
cracked black pepper
1/4 cup pecans
apple slices to serve

Cut each piece of bacon in half. Place bacon in large skillet without overlapping the slices, and turn the heat on low. Cook on low for about 15 minutes, turning frequently, until the bacon is crispy. Remove the paper towel-lined plate to drain. Pat the slices to remove access grease.

While the bacon is cooking, whiz the goat cheese, cream cheese, and 1 T. herbs, and a few turns of the black pepper in the food processor. Whiz until creamy and well-mixed, then form small balls, about the size of the tip of your thumb. Insert lollipop sticks. Put in the freezer for 20 minutes to firm.

Clean out the food processor, crumble in the cooled bacon, remaining herbs, and pecans. Whiz until very fine and crumbly.

Take the cheese balls out of the freezer and roll them in the bacon mixture, pressing it with your fingers if it doesn't immediately stick.

Place them in the refrigerator on their sides in a container.

Broccoli Salad

Broccoli Salad

4 cups fresh broccoli, cut into florets
1/2 lb. bacon, cooked crisp and cut into 1'' pieces
1 cup sliced mushrooms
3/4 cups toasted sunflower seeds
1/2 cup raisins
1/2 cup red onions

dressing:
3/4 cup mayo
1/4 cup sugar
1/4 cup sour cream
2 T. lemon juice

Mix up the dressing. Toss everything together till coated evenly. Let chill for at least 1 hour.