tag:blogger.com,1999:blog-76774671869566386282024-03-05T00:02:25.672-08:00Relish the TasteMeganhttp://www.blogger.com/profile/16969835582653658903noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-7677467186956638628.post-36900090051686174952008-04-17T13:40:00.001-07:002008-04-17T13:44:11.284-07:00Grilled salmonIngredients<br />2 fillets wild Alaska Salmon<br />1 tablespoon olive oil<br />Juice of 1 lemon<br />Salt and fleshly ground black pepper.<br />1/2 small Savoy cabbage, shredded<br />6 spring onions, finely chopped<br />1 medium leek. finely sliced<br />2 ounces frozen peas (or fresh sugar snap peas, if preferred)<br />1/2 ounce butter<br />2 tablespoons capers, drained<br /><br />Preheat grill. Arrange salmon fillets on greased baking sheet and brush with olive oil. Sprinkle with juice of ½ lemon and season with salt and black pepper. Grill 3-4 minutes on each side.<br /><br />Meanwhile, boil cabbage, spring onions, leek, and frozen peas In shallow water, lightly salted, 5-6 minutes. Drain well, return to saucepan, and add remaining lemon juice and butter. Heat a few moments.<br /><br />Share vegetables between 2 serving plates and arrange grilled salmon fillets on top. Scatter 1 tablespoon capers over each salmon fillet. Season with black pepper. Serve immediately.Meganhttp://www.blogger.com/profile/16969835582653658903noreply@blogger.com2tag:blogger.com,1999:blog-7677467186956638628.post-85622338479077722372008-04-03T16:41:00.000-07:002008-12-11T06:12:29.741-08:00Three bean salad with salmon<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM8jZUibngkfiWDjvSJGtqq9E6cMZDF_umLdEDWa6i9sVWp-fxpOJggoKXcAm8FU8mUKtRKusLGNA0w5RbvUETHKPiVfm2OFrloRlzZAcumfOSb_O5u9G9iLSTJkmS0Y28zJ9NNiKpfMY/s1600-h/3-bean-salmon-salad.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM8jZUibngkfiWDjvSJGtqq9E6cMZDF_umLdEDWa6i9sVWp-fxpOJggoKXcAm8FU8mUKtRKusLGNA0w5RbvUETHKPiVfm2OFrloRlzZAcumfOSb_O5u9G9iLSTJkmS0Y28zJ9NNiKpfMY/s320/3-bean-salmon-salad.jpg" alt="" id="BLOGGER_PHOTO_ID_5185168603951527426" border="0" /></a>1 large can (14.75 oz.) salmon<br />8 ounces tender green beans, halved<br />1 cup canned cannellini beans, rinsed and drained<br />1 cup canned pinto beans, rinsed and drained<br />1/2 cucumber chopped into chunks<br />12 cherry tomatoes, halved<br />6 green onions, finely sliced<br />Bunch young, fresh spinach leaves or watercress<br />3 tablespoons olive oil<br />2 tablespoons lemon juice<br />2 teaspoons grainy mustard<br />Salt and freshly ground black pepper<br />Drain and chunk salmon, removing skin and bones (if any). Cover and set aside. Cook green beans in lightly salted boiling water 4-5 minutes, until just tender. Rinse with cold water and drain well. Transfer to salad bowl; add cannellini and pinto beans. Add cucumber, cherry tomatoes, green onions and spinach. Toss together to mix; add salmon chunks and toss again gently.<br /><br />Mix together olive oil, lemon juice and grainy mustard. Season with salt and pepper. Pour over salad just before serving, tossing gently to combine with ingredients.Meganhttp://www.blogger.com/profile/16969835582653658903noreply@blogger.com2tag:blogger.com,1999:blog-7677467186956638628.post-78996313657656122732008-04-03T15:51:00.000-07:002008-04-03T15:52:07.845-07:00Garlic lime chicken4 boneless, skinless chicken breast halves<br />1/2 cup low sodium soy sauce<br />1/4 cup fresh lime juice<br />1 Tbsp. Worcestershire sauce<br />2 cloves garlic, minced<br />1/2 tsp dry mustard<br />1/2 tsp pepper<br /><br />Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Place chicken in a bowl and pour sauce over all. Cover and marinate in refrigerator 30 minutes. Remove chicken from marinade and sprinkle with pepper. Heat non-stick grill pan or iron skillet on medium, coat with PAM. Add chicken and cook about 6 minutes on each side or until fork can be inserted in chicken with ease and juice runs clear.Meganhttp://www.blogger.com/profile/16969835582653658903noreply@blogger.com0tag:blogger.com,1999:blog-7677467186956638628.post-34014080064276556122008-04-03T15:49:00.000-07:002008-04-03T15:50:53.236-07:00Eggplant Napoleon1 medium eggplant<br />3 eggs (or egg substitute)<br />½ c. lowfat milk<br />1 c. flour<br />2 c. bread crumbs<br />¼ c. olive oil<br />2 c. fresh spinach, picked and washed<br />3 Roma tomatoes, diced<br />soft cheese of your choice, crumbled<br />tomato sauce, seasoned or flavored as desired<br /><br />Mix together eggs and milk, set aside. Slice eggplant crosswise into ¼ in. slices. Dredge slices in flour, then dip in egg/milk mixture, then dip in bread crumbs. Over medium heat, heat olive oil in saute’ pan. Place eggplant slices in pan and cook until golden brown and tender, turning eggplant once during cooking so that slices brown evenly. Drain excess oil by placing eggplant slices on a paper towel. Using the same pan, saute’ tomatoes and spinach for 1-2 minutes or until limp.<br /><br />Assembling Eggplant Napoleon: In a shallow baking pan, place a slice of eggplant, a spoonful of spinach/tomato mixture, and sprinkle with soft cheese. Repeat two more times to create a layered effect. Bake in a 350 degree oven until cheese is melted.<br /><br />To serve, pour several tablespoons of tomato sauce on each plate. Place layered Eggplant Napoleon atop tomato sauce. Garnish with fresh sprig of basil.Meganhttp://www.blogger.com/profile/16969835582653658903noreply@blogger.com0tag:blogger.com,1999:blog-7677467186956638628.post-39931452141402607962008-04-01T17:54:00.001-07:002008-12-11T06:12:29.953-08:00Grilled Tomato and mozzerella cheese<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84JulShreeZ7GZEQrZKG6CvA7OCGZdZV034KxqNoqk7iUGI7Y1oCaTbu9YGuahMGRdbfHJfiHmyVsftofcbvH3xGgvMV3kmvvfbP_IdHJBGRJZDn3R79IWYJQfV3rd4DvdCjy4YQ1ajc/s1600-h/grilled-tomatoes-recipe.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj84JulShreeZ7GZEQrZKG6CvA7OCGZdZV034KxqNoqk7iUGI7Y1oCaTbu9YGuahMGRdbfHJfiHmyVsftofcbvH3xGgvMV3kmvvfbP_IdHJBGRJZDn3R79IWYJQfV3rd4DvdCjy4YQ1ajc/s320/grilled-tomatoes-recipe.jpg" alt="" id="BLOGGER_PHOTO_ID_5184445052286006754" border="0" /></a>2 ripe tomatoes<br />2 teaspoons zesty Italian salad dressing<br />salt and pepper to taste<br />4 tablespoons mozzarella cheese - shredded<br /><br />Preheat the grill to medium and wipe down the grates with oil. Stem and wash the tomatoes. Slice each tomato in half. Drizzle each half with zesty Italian salad dressing. Place tomatoes on the grill cut side down. Grill for approximately 3 minutes or until each has nice grill marks. Remove from grill and salt and pepper each to taste. Sprinkle with approximately 1 tablespoon of cheese and allow it to melt. Garnish with basil. Serve warm.Meganhttp://www.blogger.com/profile/16969835582653658903noreply@blogger.com1tag:blogger.com,1999:blog-7677467186956638628.post-88915302369540613002008-03-16T13:00:00.000-07:002008-12-11T06:12:30.363-08:00Poached Egg with Prosciutto and Asparagus<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0azlK8ZwW1eCedeoCFMHxgNPdm5W_Y_ZAgU3B8qMkjldJa6L7vPGdlECxkNF6U1xaW2sI3JcAwQpFNeMVt6N8XSsjxL0ry6MMgA7XT_cQcCGro30NBolC9rm6yI8hTN_RZv-STOUYufw/s1600-h/white+asparagus+with+prosucto.jpg"><img id="BLOGGER_PHOTO_ID_5183627105829254594" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0azlK8ZwW1eCedeoCFMHxgNPdm5W_Y_ZAgU3B8qMkjldJa6L7vPGdlECxkNF6U1xaW2sI3JcAwQpFNeMVt6N8XSsjxL0ry6MMgA7XT_cQcCGro30NBolC9rm6yI8hTN_RZv-STOUYufw/s320/white+asparagus+with+prosucto.jpg" border="0" /></a>Ingredients<br />1 Packet prosciutto<br />1 Medium Free range egg<br />8 Asparagus Spears<br />Olive oil to drizzle<br />Salt and crushed fresh black pepper to taste<br /><br />Steam asparagus spears for 2 minutes in lightly salted water for 2 minutes only. Place into a bowl of cold water. Poach the egg as you would. Decorate a plate with the prosciutto place the asparagus in the middle, place the poached egg on top. Drizzle with olive oil and season with freshly crushed black pepper and sea salt.Meganhttp://www.blogger.com/profile/16969835582653658903noreply@blogger.com4tag:blogger.com,1999:blog-7677467186956638628.post-86272632412364473452008-03-07T12:54:00.000-08:002008-12-11T06:12:30.510-08:00Smoked Salmon and Cream Cheese Frittata<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4eZ6ringC7BpKf9xqfKZGy3JeaLlqbMG-reJpOqy0pF0VziDl-vtVNq1OFloHKwa9n3SgI06JJ8tojRrIcp5aPAOXsvhTO0ZJ3qEyV86xijZH7gHBk8ciwqo6ya-WjyFewIi821kruk/s1600-h/salmon.jpg"><img id="BLOGGER_PHOTO_ID_5183625709964883378" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs4eZ6ringC7BpKf9xqfKZGy3JeaLlqbMG-reJpOqy0pF0VziDl-vtVNq1OFloHKwa9n3SgI06JJ8tojRrIcp5aPAOXsvhTO0ZJ3qEyV86xijZH7gHBk8ciwqo6ya-WjyFewIi821kruk/s320/salmon.jpg" border="0" /></a> Ingredients<br /><div>6 large eggs </div><div>2 tablespoons milk </div><div>1 tablespoon chopped fresh dill </div><div>1 teaspoon sea salt </div><div>Freshly ground black pepper</div><div>2 tablespoons chopped chives </div><div>2 ounces cream cheese, softened </div><div>2 ounces smoked salmon, chopped </div><div>2 teaspoons extra-virgin olive oil<br /><br /></div><div> </div><div> </div><div> </div><div>Position a rack in the center of the oven and preheat to 375 degrees F.<br />Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture. Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.<br />Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature. </div>Meganhttp://www.blogger.com/profile/16969835582653658903noreply@blogger.com3tag:blogger.com,1999:blog-7677467186956638628.post-88383143496652792122008-03-05T12:16:00.000-08:002008-12-11T06:12:30.837-08:00Scallops and Shrimps in a Garlic Cream Sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbAZdUuyI4ZuWFcFtJOmsOq3CcbRXns4CWaG2ZhnoSsyELFbWlAr6qqGfkolc6PuhJBvT1oqUx7Sl4aDz86SCcaAQG51LzWYqy4zVvEAkcoDi-hrpXY7qfKgrep86B9AwgmZUbUFN6x0/s1600-h/shrimp+and+scallops+in+garlic+cream+sauce.jpg"><img id="BLOGGER_PHOTO_ID_5183615895964611954" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimbAZdUuyI4ZuWFcFtJOmsOq3CcbRXns4CWaG2ZhnoSsyELFbWlAr6qqGfkolc6PuhJBvT1oqUx7Sl4aDz86SCcaAQG51LzWYqy4zVvEAkcoDi-hrpXY7qfKgrep86B9AwgmZUbUFN6x0/s320/shrimp+and+scallops+in+garlic+cream+sauce.jpg" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Ingredients<br />1/4 cup olive oil, plus 2 tablespoons 5 cloves garlic, finely chopped 4 cloves shallots, chopped 2 cups white wine 2 tablespoons chopped fresh parsley leaves 2 tablespoons chopped fresh basil leaves, plus sprigs for garnish 1 teaspoon chopped thyme leaves 2 cups heavy cream 1 1/2 pounds sea scallops 1 1/2 pounds shrimp peeled and deveined with tails left on, 1 1/2 to 2 pounds cooked pasta or rice, for an accompaniment 1/2 cup grated Pecorino Romano<br /><br />In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.<br /><br /><p></p>Meganhttp://www.blogger.com/profile/16969835582653658903noreply@blogger.com3tag:blogger.com,1999:blog-7677467186956638628.post-81892016034763796062008-03-02T12:01:00.000-08:002008-12-11T06:12:31.000-08:00Poached Grouper Fillets<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDzDpk83UQs9IOKrjQ32nQJF44KfgByVoD2FMjMybCYxK8lBJpuIxwf5Q7SKfPrBgujWgYBC4ElFPy8GPBM3yUrJGTJdsvENMeYkgs8deSA77PTDj8dhEXu4FvjIhy29-8McJQCa7tNwI/s1600-h/poached+grouper+fillet.jpg"><img id="BLOGGER_PHOTO_ID_5183612271012214114" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDzDpk83UQs9IOKrjQ32nQJF44KfgByVoD2FMjMybCYxK8lBJpuIxwf5Q7SKfPrBgujWgYBC4ElFPy8GPBM3yUrJGTJdsvENMeYkgs8deSA77PTDj8dhEXu4FvjIhy29-8McJQCa7tNwI/s320/poached+grouper+fillet.jpg" border="0" /></a><br /><br /><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em></em><br /><em>Ingredients</em><br />2 ea Grouper fillets, medium<br />3 ea Lemons, juice of<br />1 ea Bay leaf<br />1/2 lb Butter<br />1 T Flour<br />2 ea Egg yolks<br />1/2 pt Cream<br />1/2 c Wine, dry white<br />1 x Salt & pepper to taste<br /><br />The fillets should be about 1/2 inch thick. Marinate them for 1 hour in the juice of two lemons and 1 bay leaf. Sprinkle well with salt and coarse black pepper. Now roll the fillets, fasten with a toothpick to hold the roll, and place them in a deep frying pan. Cover with water and poach for 5 minutes. Strain water from fish; save. Melt butter, carefully mixing in flour until the hole thing is smooth and golden. Add strained fish stock. Boil for 15 minutes and strain the sauce. Season to taste with white wine and lemon juice. Keep sauce hot and blend in the cream into which has been stirred the 2 well-beaten egg yolks. Remove toothpicks from fillets & Cover w/sauce.Meganhttp://www.blogger.com/profile/16969835582653658903noreply@blogger.com0