Just a quick thank you to those who have mentioned to us recently how much they had enjoyed our blog. Well we are back and in a big way. Linda and I promise at least one update a week. We also will be including even more recipes, restaurant reviews, travel tips and new for 2012 - video demos and cooking techniques. We love to share what we have learned and discovered when out and about around the globe. We are so grateful for those folks that have taken time out of their busy day to visit our blog. We honor you by providing more of what we love to share Cooking with love and wild abandon! Happy Holidays
Jim & Linda
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Friday, November 25, 2011
Monday, December 28, 2009
With much gratitude.....
Happy Holidays and many Happy Wishes for the New Year
Well we wrap up another year and give thanks and gratitude for all we have and experienced in 2009. We had a wonderful year of eating, drinking and cooking together and with many other food enthusiasts. What does 2010 hold? It holds even more great adventure, travel, food, wine and friends to share it all with as the year unfolds. We look forward to publishing our first cook book in 2010 and sharing the joy we have found in food and love. We hope to explore new places and old ones and share our discoveries with you. So thank you for watching , reading and following our adventures this year. I leave you with a great recipe to use to jump start your new year.
Love
Jim & Linda
Southwest Shrimp Salad for 4 people
1 lb White or Brown Shrimp – peeled & de-veined
¼ cup Southwest rub
1 tsp Olive Oil
1 Lime
1 Jicama, medium, julienned
½ Red onion, thin sliced
¼ cup Roasted Red Peppers, sliced (piquollo peppers preferred)
1 Avocado, sliced thin
½ cup Tomatoes, large dice
2 oz Tortilla chips, crushed
4 cups Salad Greens
Dressing
2 Limes, juiced
1 clove Garlic, crushed
1 tbsp Honey
½ cup Roasted Tomato Salsa
¼ cup Cilantro leaves
2 tbsp Cider Vinegar
To taste Salt & Pepper
Place shrimp on a plate and toss with Southwest rub to coat completely, then set aside.
In a large sauté pan over medium high heat, add the olive oil, then add the shrimp, cooking for 3 to 5 minutes until opaque.
Deglaze the pan with the juice from one lime, remove from heat and transfer shrimp to a plate to cool.
In a large mixing bowl place the jicama, red onion, red peppers, avocado and tomato. Add the cooled shrimp and toss to evenly distribute the ingredients.
In a blender place the lime juice, garlic, honey, and salsa and blend until mixed.
Add the cilantro leaves, cider vinegar and salt and pepper to the dressing mixture, blend well.
Add the greens to the salad and shrimp mixture and half of the dressing, and toss to coat.
© Doak & Krantz 2009
Well we wrap up another year and give thanks and gratitude for all we have and experienced in 2009. We had a wonderful year of eating, drinking and cooking together and with many other food enthusiasts. What does 2010 hold? It holds even more great adventure, travel, food, wine and friends to share it all with as the year unfolds. We look forward to publishing our first cook book in 2010 and sharing the joy we have found in food and love. We hope to explore new places and old ones and share our discoveries with you. So thank you for watching , reading and following our adventures this year. I leave you with a great recipe to use to jump start your new year.
Love
Jim & Linda
Southwest Shrimp Salad for 4 people
1 lb White or Brown Shrimp – peeled & de-veined
¼ cup Southwest rub
1 tsp Olive Oil
1 Lime
1 Jicama, medium, julienned
½ Red onion, thin sliced
¼ cup Roasted Red Peppers, sliced (piquollo peppers preferred)
1 Avocado, sliced thin
½ cup Tomatoes, large dice
2 oz Tortilla chips, crushed
4 cups Salad Greens
Dressing
2 Limes, juiced
1 clove Garlic, crushed
1 tbsp Honey
½ cup Roasted Tomato Salsa
¼ cup Cilantro leaves
2 tbsp Cider Vinegar
To taste Salt & Pepper
Place shrimp on a plate and toss with Southwest rub to coat completely, then set aside.
In a large sauté pan over medium high heat, add the olive oil, then add the shrimp, cooking for 3 to 5 minutes until opaque.
Deglaze the pan with the juice from one lime, remove from heat and transfer shrimp to a plate to cool.
In a large mixing bowl place the jicama, red onion, red peppers, avocado and tomato. Add the cooled shrimp and toss to evenly distribute the ingredients.
In a blender place the lime juice, garlic, honey, and salsa and blend until mixed.
Add the cilantro leaves, cider vinegar and salt and pepper to the dressing mixture, blend well.
Add the greens to the salad and shrimp mixture and half of the dressing, and toss to coat.
© Doak & Krantz 2009
Thursday, November 5, 2009
Tired of the same old Friday Fish Fry
Well then it is time for something new and easy to replace that tradition fried cod. We really enjoy cooking something simple when the days grow shorter and the weather cooler. This is a great time to get fresh East coast cod from your fishmonger. Give this dish a whirl and serve it with some wonderful roasted squash like acorn or butternut to really enjoy the flavors of fall. As with any of our recipes the fish can be changes, try to use a large flake fish that will oven roast and stay succulent.
Jim & Linda
Oven Roasted Cod serves 4
4 6 oz. Cod filets, skinless (if using Black Cod, leave skin on)
2 T Olive Oil
2 T Thyme, fresh, chopped
4 T Butter
2 T Parsley, Chopped
½ Lemon , juiced
To taste Salt & Pepper
1. Place a cast iron skillet in a 450° oven and heat for at least 30 minutes.
2. Lightly coat the filets on both sides with olive oil, then season with salt and pepper and chopped fresh thyme.
3. Place the seasoned and oiled filets in the pan, arranging them so they do not touch.
4. Roast filets for about 9 minutes.
5. During the last minute of cooking, place a tablespoon of ice cold butter on each filet and allow to melt.
6. Remove the pan from the oven and remove the filets from the pan.
7. Place the pan over medium high heat and add the chopped parsley, then add lemon juice to deglaze the pan.
8. Spoon a little of the pan jus over each filet
© Doak & Krantz 2009, all rights reserved
Jim & Linda
Oven Roasted Cod serves 4
4 6 oz. Cod filets, skinless (if using Black Cod, leave skin on)
2 T Olive Oil
2 T Thyme, fresh, chopped
4 T Butter
2 T Parsley, Chopped
½ Lemon , juiced
To taste Salt & Pepper
1. Place a cast iron skillet in a 450° oven and heat for at least 30 minutes.
2. Lightly coat the filets on both sides with olive oil, then season with salt and pepper and chopped fresh thyme.
3. Place the seasoned and oiled filets in the pan, arranging them so they do not touch.
4. Roast filets for about 9 minutes.
5. During the last minute of cooking, place a tablespoon of ice cold butter on each filet and allow to melt.
6. Remove the pan from the oven and remove the filets from the pan.
7. Place the pan over medium high heat and add the chopped parsley, then add lemon juice to deglaze the pan.
8. Spoon a little of the pan jus over each filet
© Doak & Krantz 2009, all rights reserved
Thursday, March 5, 2009
Spring is coming!!!!! New Fish Recipes - One fish, Two fish, red fish, blue fish
Well come on spring! We have had a wonderful winter of cooking and creating all sorts of new dishes together. This winter we really enjoyed lots of seared, oven roasted and even BBQed fish dishes. Today I am starting a series of feature three new fish recipes with a unique side item to enjoy. As Linda and I continue to work on our cook book (out later this year is the intent) we explore finding ways to eat healthful but with big bold flavors, I think each of the new fish recipes delivers on this expectation. So print one of these out and give it a whirl in the kitchen, make sure you cook with love and from the heart because you can always taste it on the plate!
First Up - Sweet Potato Crusted Mahi - Mahi - a good use for those stored winter root vegetables (you can substitute regular potato if you prefer) . Also I am adding a bonus to this never before seen a Bourbon Butter Glaze to finish the dish off ! Yum! We like to serve this with either Frosted Sweeten Spinach or Braised Swiss Chard - both hearty greens that deliver great flavor from a simple preparation.
First Up - Sweet Potato Crusted Mahi - Mahi - a good use for those stored winter root vegetables (you can substitute regular potato if you prefer) . Also I am adding a bonus to this never before seen a Bourbon Butter Glaze to finish the dish off ! Yum! We like to serve this with either Frosted Sweeten Spinach or Braised Swiss Chard - both hearty greens that deliver great flavor from a simple preparation.
Sweet Potato Crusted Mahi- Mahi serves 4
Crusting
1 medium Sweet potato, peeled
½ c Bread crumbs
1 T Fresh herbs (basil, oregano, thyme, parsley)
2 T Olive Oil
To taste Salt & Pepper
Fish
4 each 6 ounce skinless filets, Mahi- Mahi
(substitutions – any firm, low oil white fish such as: cod, haddock, halibut, corvina, grouper)
2 T Olive Oil
To taste Salt & Pepper
Bourbon Butter Glaze
1/4 cup Bourbon
4 tbsp Butter, cold
To make the crusting – use a box grater with larger holes – grate the sweet potato completely.
Place the grated sweet potato into a bowl and add the bread crumbs, chopped herbs, salt and pepper, and mix well. Add the olive oil to form a paste, mix well to incorporate all the flavors.
Pat the fish filets dry with paper towel and place on a cutting board so the side that had the skin on it is on the board surface (usually the darker side).
Brush the filet with a little olive oil and season with salt and pepper. Place about 1/3 of cup of the crusting mixture on the filet and spread with fingers, pressing to form an even layer about ¼” to 3/8” thick.
Repeat to crust all filets, then place on a plate and chill for 30 minutes in the refrigerator.
To cook: place a large, non-stick sauté pan over medium high heat, add a teaspoon of olive oil and heat. When the olive oil has heated, place the filets crust side down, and allow to cook for 1 to 2 minutes until set and golden.
Carefully turn the filets over and cook for 1 minute, then transfer to a roasting or sheet pan.
Place the crusted fish into a 400° oven for 3 to 4 minutes until done – but not over cooked.
General rule of thumb is a total cooking time of 9 minutes per inch of thickness of a fish filet.
Place the saute pan back over medium high heat and add the 1/4 cup of Bourbon be careful it will flame up. Continue to cook until the bourbon is reduced to a bout a tablespoon.
Remove the pan fro the heat and them slowly whisk in the cold butter to incorporate set a side and top fish with a tablespoon of glaze as needed
Nutrition Facts
Serving Size 173 g, servings 4
Amount Per Serving
Calories 383 Calories from Fat 184
Total Fat 20.5g
Saturated Fat 4.3g
Cholesterol 54mg
Sodium 208mg
Total Carbohydrates 15.6g
Dietary Fiber 1.6g
Sugars 2.7g
Protein 32.7g
WW Pts. 9
Saturday, December 13, 2008
Recipe of the week - Ruby Red Scallop Ceviche
It is time for a little taste treat, we enjoy this dish and feel like we have traveled to a warmer place. You can substitute shrimp or lobster for the scallops for an added recipe twist. I love to use Texas Rio Star Ruby Red grapefruits this time of year they are so wonderfully juicy and sweet. Linda and I will be teaching at Orange Tree again in January. Check out their cooking school website for more information on classes. Happy Saturday and good cooking.
**NOTE: ALL RECIPES ARE ORIGINAL
Scallop Ceviche servings 4
8 Diver scallops, sliced in half
1 Ruby Red grapefruit, peeled and sectioned
¼ cup Lime Juice
¼ cup Rice Wine Vinegar
2 Tbs. Mirin
½ cup Red onion, shaved
¼ cup Peppadew pepper, sliced
2 Tbs. Cilantro Leaves
As needed Salt & Pepper
Place the scallops on a cutting board and remove the abductor muscle from the side. Slice in half through the equator of the scallop to form two disks. Repeat until you have cut all eight scallops.
In a mixing bowl place the sections of the grapefruit, lime juice, rice wine vinegar, Mirin, red onion, Peppadew and cilantro leaves. Toss to mix.
Add the scallops and season with salt and pepper.
Place in the refrigerator and allow to “cook” for about 2 hours.
Remove and stir mixture before plating.
Divide the ceviche between four plates with 4 pieces of scallop on each plate, adding a little of the grapefruit-onion mixture.
Garnish with a small drizzle of the marinade juice and serve.
© Doak & Krantz 2008
Recommended beverages:
Lighter lager beers
Chablis
Champagne
Chenin Blanc
Riesling, esp. Alsatian or German
Sake
Why? Ceviche has a lot of acid, and so the wrong wine can finish sweet against the acid. Choosing a wine that has acid tastes (lime, lemon, etc.) will compliment the ceviche.
**NOTE: ALL RECIPES ARE ORIGINAL
Scallop Ceviche servings 4
8 Diver scallops, sliced in half
1 Ruby Red grapefruit, peeled and sectioned
¼ cup Lime Juice
¼ cup Rice Wine Vinegar
2 Tbs. Mirin
½ cup Red onion, shaved
¼ cup Peppadew pepper, sliced
2 Tbs. Cilantro Leaves
As needed Salt & Pepper
Place the scallops on a cutting board and remove the abductor muscle from the side. Slice in half through the equator of the scallop to form two disks. Repeat until you have cut all eight scallops.
In a mixing bowl place the sections of the grapefruit, lime juice, rice wine vinegar, Mirin, red onion, Peppadew and cilantro leaves. Toss to mix.
Add the scallops and season with salt and pepper.
Place in the refrigerator and allow to “cook” for about 2 hours.
Remove and stir mixture before plating.
Divide the ceviche between four plates with 4 pieces of scallop on each plate, adding a little of the grapefruit-onion mixture.
Garnish with a small drizzle of the marinade juice and serve.
© Doak & Krantz 2008
Recommended beverages:
Lighter lager beers
Chablis
Champagne
Chenin Blanc
Riesling, esp. Alsatian or German
Sake
Why? Ceviche has a lot of acid, and so the wrong wine can finish sweet against the acid. Choosing a wine that has acid tastes (lime, lemon, etc.) will compliment the ceviche.
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