Mango & Cucumber Salad

This is a salad inspired by a recipe in Bon Appetit featuring a restaurant in Oakland CA called Miss Ollie’s specializing in island food. The recipe required 1 scotch bonnet chile or a habanero chile thinly sliced and chopped cilantro, both of which I forgot to get so used parsley and watercress instead. The main ingredient being a firmly ripe mango not mushy and an English hothouse cucumber (one of those long seedless ones) and, surprisingly no oil. I think the chile would have been too overpowering for me, the salad is really refreshing. Our mint and chives are coming up in the garden, so I added those as well and a couple of grapes cut in half.


Ingredients

1 large shallot
2 garlic cloves
1/4 cup fresh lime juice ( I used lemon juice as no limes in fridge)
1 teasp. kosher salt
2 ripe but firm mangoes (I only had one but would use 2 next time)
1 long seedless cucumber
1/2 cup chopped cilantro (or parsley)
Freshly ground pepper
Watercress (optional)
Mint Leaves
Chives

Directions

In a bowl put 1 large shallot, thinly sliced into rings, 2 cloves garlic finely chopped, 1/4 cup fresh lime juice (or lemon juice), 1 teaspoon Kosher salt, and mix together.
Peel 2 mangoes and cut into 1 inch chunks, peel the cucumber and slice crosswise, add to the bowl and toss. Let sit at room temperature for 30 minutes and just before serving add chopped cilantro, (or parsley) and some watercress.
Really you can add a few leaves of anything, I added a few baby spinach leaves I had in the fridge, some mint leaves and chopped chives. Threw in 6 grapes cup in half!
Season with pepper and toss well.

Steak Not on the Grill Cooked inside

I'm not very good with the barbecue and have tended to let David build the fire (he prefers charcoal grills) and watch over the grilling. So when it's raining, or freezing cold, this way to cook steak inside is delicious.

Ingredients

Steak (ribeye)
Sea Salt
Black Pepper
Garlic Powder
Olive Oil
Cast Iron Pan

Directions

Remove Steak from fridge and rub with sea salt, black pepper and garlic salt. Allow steak to sit for 20 minutes at room temperature.
Preheat oven to 425 degrees Fahrenheit.
Heat the cast iron frying pan over high heat, when hot add 1 tablespoon olive oil.
Place the steaks in very carefully, the pan is hot and it can spit back. Cook over high heat for 3 1/2 minutes then flip the steak and sear for another 2 minutes.
Place the pan and steak in the hot oven for 2 - 3 minutes..
Remove from oven and place steak on a platter.
Let it rest for 15 minutes.

Freekeh

Freekeh is a highly nutritious grain made from fire-roasted green wheat. The grains are harvested while still young, therefore freekeh contains more protein, vitamins and minerals than the same mature grains and has up to four time the fiber of brown rice. It is an excellent alternative to pasta, rice or potatoes. (Chef  Kamal Al-Faqih)

Ingredients
2 tablespoons extra virgin olive oil
2 cups freekeh
4 1/2 cups hot broth (beef or chicken)
2 cups frozen pearl onions (optional)

Directions
Preheat the olive oil in a large pot over medium heat. Add the wheat and stir, coating the grains. Add the hot broth and frozen pearl onions (if you are using onions). Increase the heat to high, bring to a rolling boil, reduce the heat to medium low, cover and simmer 20 to 25 minutes until the broth has been absorbed. If it seems dry, add a little more broth or water. Remove from the heat and set aside for 15 minutes. before serving. You can also substitute chopped apples for the onions or serve it plain.

Swordfish - Cooked Inside

Swordfish is great on the grill, but right now it’s way too cold to grill outside. This recipe is delicious, I found in Bon Appetit, but combined the recipe with mine, marinading the fish first. I worried that it could be dry.
Try serving with freekeh (a highly nutritious grain made from fire-roasted green wheat. The grains are harvested while still young, therefore freekeh contains more protein, vitamins and minerals than the same mature grain and has up to four time the fiber of brown rice. It is an excellent alternative to pasta rice or potatoes.) The definition for freekeh is in Chef Kamal Al-Faqih’s cook book.


Ingredients
2 Swordfish filets 1 inch thick
1 tablespoon olive oil
1/2 teaspoon grated lemon peel
1/2 teaspoon ground mixed peppercorns plus a little extra for sprinkling.
1 garlic clove minced
2 teaspoons fresh parsley
1/2 stick butter, room temperature.

Marinade in
4 cloves garlic
1/3 cup white wine
1/4 cup lemon juice
2 tablespoon soy sauce
2 tablespoons olive oil
Mix all the above together and place the fish in the marinade for at least an hour in the refrigerator.

Directions
Preheat oven to 400 degrees Fahrenheit.
Mash butter, parsley, garlic, ground peppercorns and lemon peel in a small bowl.
Heat 1 tablespoon olive oil in a cast iron ovenproof skillet over medium high heat. Sprinkle fish with salt and ground peppercorns. Add fish to the skillet and cook until browned, about 3 minutes.
Turn swordfish over and transfer skillet to oven. Roast until just cooked through, about 10 minutes. Transfer swordfish to a platter. Add seasoned butter to same skillet. Cook over medium-high heat, scraping up browned bits, until melted and bubbling. Pour butter sauce over swordfish and serve.

Georgia's Red Pepper Soup with a Touch of Corn and Cilantro

Ingredients

8 large red bell pepper (or 2 x 24oz cans of Mancini Sweet Roasted Red Peppers)
2 tablespoons unsalted butter
1 cup chopped onion
2 cloves minced garlic
1/4 cup tomato paste
6 cups chicken stock
2 cups heavy cream
2 tablespoon chopped fresh cilantro leaves
2 teaspoons salt
1 teas. pepper 1 to 2 tablespoon cornstarch
1 cup corn kernels lightly roasted
Cilantro lime sour cream

Directions
 
Slice the pepper in half lengthwise, remove stem, seeds and membrane. Place under the broiler - skin side up until the skin turns black and blisters. Remove and place in small paper bag or plastic container with a tight lid. Place in freezer for 10 mins. this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned pepper and set aside (Or skip all the hassle and get  2 x 24oz Mancini sweet roasted red peppers from BJ’s - Georgia does this. )
Saute the butter, onions, garlic until soft. Add the reserved red peppers, tomato paste and chicken stock. Bring to a low boil, reduce the heat and simmer for 10 mins. Stir in heavy cream, cilantro, salt and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 mins. Let the soup cool slightly and then blend in batches in a blender. Sprinkle roasted corn over the soup before serving and top with a dollop of cilantro lime sour cream.

Cilantro lime sour cream
 
Ingredients
1 cup sour cream
1/2 lime juiced
1 teaspoon finely minced fresh cilantro leaves

Directions

In a mixing bowl whisk all ingredients until light and creamy.

Spinach Artichoke Dip

Ingredients

2 14oz cans artichoke hearts drained and chopped
1 10oz package frozen spinach thawed and excess water squeezed out well
1 cup sour cream
1/2 cup mayonnaise
1/2 cup cream cheese
1/2 cup pecorino / Romano grated cheese
1/2 teaspoon finely chopped garlic

Directions
Preheat oven to 375 degrees Fahrenheit
Mix together all the above ingredients
Place in a baking dish and cover
Bake until heated through and bubbly, about 25 minutes.

Serve with corn chips, French bread or any cracker you fancy. Tastes good with anything!

Ladybug Cake

Meet Avery, our ladybug cake, made by Daniela, Nadia, Camilla and Emily . . . . named after Avery who came to eat it on her first birthday. It actually tasted so good we agreed it was by far the best cake we've made so far. All gone by breakfast the next day!