- I’m on a kick with the tacos and before we run off to volunteer at one of the Winery Festivals today, here is another one to make you happy.
Pickled Onions
You will really love the vibrant bite to these and will want to use them on everything.
- 1/2 cup white vinegar
- 1/4 cup Pinot Noir wine
- 3 tbsp. sugar
- pinch of kosher salt
- 2 drops hot sauce
- 1 1/2 cups sliced red onion, packed down
Put all the ingredients (except onion) in a saucepan and bring to a boil. Add the onion and cook only for 30 seconds. Transfer to a clean 500 ml glass jar. Set aside to cool completely then cover and refrigerate. Before using, be sure to drain off the brine.
Salsa Made With Fresh Pineapple
- 2 cups fresh pineapple, diced
- 1 jalapeno chile, seeded, finely chopped
- 2 tbsp. chopped cilantro
- 1 tbsp. freshly squeezed lime juice
- pinch of salt and pepper
Mix all together in a bowl, cover with saran wrap and keep in the refrigerator. Just before using, bring to room temperature for best flavour.
- Pulled Chicken
- 6 chicken legs
- 1/2 cup your best barbecue sauce
- 12 x 6″ corn tortillas (flour ones get too mushy)
Place the legs (the chicken, not yours) in a roasting pan and roast for about 50-55 minutes until cooked completely. Cool down enough to handle and remove the meat, throwing out the bones, fat and skin.
Pull the meat in thick threads and place in the barbecue sauce in a saucepot and stir until hot. (5-6 minutes).
Warm the tortillas by grilling for 5 seconds on each side. Lay them out and divide the chicken equally. Top with the salsa and the pickled onion.
What a great way to start the evening with friends/family. Make it a regular dish to make. Add a glass of wine, throw a steak on the barbecue and such fun ahead.
Grilled Tuna Tacos With Guacamole
This recipe can be made with any fish, but this calls for Ahi tuna steaks. By the way, it IS fabulous with any fish you really like.
Guacamole
- 1/4 cup chopped red onion
- 1/4 cup freshly squeezed lime juice
- 2 ripe avocados
- 3 tbsp. diced tomato, seeds removed
- 2 tsp. Sriracha chile sauce
- 4 tsp. chopped cilantro
- 2 tbsp. chopped flat leaf parsley
- salt and pepper to taste
Combine the onion and lime juice in a bowl and let stand for 15 minutes. Halve and scoop out the flesh of the avocados in a bowl and mash with a potato masher. Stir in the remaining ingredients. Press plastic wrap on the surface and set aside.
Grilling the Tuna
- 2 cups red cabbage, sliced thin (slivered)
- 2 tsp. vegetable oil
- 1 tsp. cider vinegar
- 2 lbs. tuna steaks, sliced 1 inch thick
- 12 x 6 inch corn tortillas
Place the slivered cabbage, oil and vinegar in a bowl. Season with a touch of salt and pepper. Stir to mix. Cover tightly and set aside.
Preheat the barbecue and wipe the grills with oil. Season the tuna on both sides with the salt and pepper and grill, only until rare….2 minutes each side tops.
Transfer to a cutting board and slice AGAINST the grain with a very sharp knife.
Warm the tortillas by placing on the grill for about 4-5 seconds per side. Lay them out on the counter, place a large dollop of the guacamole down the center and spread out. Split the tuna slices evenly among the tortillas and add a large topping of the cabbage slaw. Roll up and enjoy. I know….have a cold brew handy.
Hint: Use any fish you like and cook it as you like it. This is for those who really enjoy the tuna.
Corn Fritters With Arugula Salad
Fritters of any kind are great but these are exceptional. With corn being in the forefront at this time of year, at all the markets, run out a get some and make these delectable wonders.
- 2-3 ears of corn (enough to make 2/3 cup)
- 2/3 cup yellow cornmeal (finely ground)
- 3 tbsp. flour
- pinch of salt
- 1/8 tsp. baking soda
- pinch of sugar
- 1/2 cup whole milk
- 1 large egg
- 1/3 cup Crisco oil
Cook the corn in a small pot of boiling water just until tender (3-4 minutes). Drain in a sieve then rinse in cold water. Pat dry with a paper towel.
Whisk together the cornmeal, flour, salt, baking soda and sugar in a bowl. In a separate bowl, whisk together the milk and egg and then add to the flour mixture. Mix this only to combine. Do not overmix. Carefully stir in the corn.
Heat the oil in a skillet over medium heat (hot not smoking hot) and in batches of 4 fritters only, drop 1 heaping tbsp. of batter into the skillet, turning once and cooking until golden in colour. This should not take more than 4 minutes in all. Transfer to a bowl lined with paper towels to absorb the excess oil.
Arugula Salad
2 tsp. white wine vinegar
1/2 tsp. grainy mustard
pinch of salt and pepper
2 tbsp. olive oil
1 tbsp. fig balsamic vinegar
8 cups arugula, stems removed
1/4 cup chopped, toasted pecans
3 cups cherry tomatoes
1/2 English cucumber, peeled and seeds removed
1/2 red bell pepper, seeded and chopped
Whisk together the dressing ingredients well. In a large bowl, toss together the ingredients and add the dressing, using just enough to coat.
On 8 plates, set out 2 the fritters each, adding the arugula salad on the side. This makes a wonderful appetizer. All you need is a glass of a perfectly chilled Pinot Grigio and the world doesn’t get any better.
Your company will be thankful!
Truffles Like You Have Never Had Before
We are always looking for new things to try on our guests and this is one, I guarantee, you have never had before. Entertaining is always exciting and this will definitely up the ante on your hosting skills.
- 1/2 cup Asiago cheese (my favourite)
- 3 1/2 oz. whole duck foie gras, torchon style*
- 1 tbsp. apricot jam (homemade if you have – it would be perfect)
- 2/3 cup panko crumbs
- pinch of dried mint
- pinch of salt and pepper
Place 2/3 of the cheese in a frying pan and, without stirring, cook over medium heat until the cheese starts to turn golden (60 seconds).
Remove from heat and quickly transfer to a plate to cool down. When cooled, break up with a knife and chop fine then transfer to a small bowl.
In a processor, puree the foie gras and jam until completely smooth. Transfer this to a bowl and fold in the remaining cheese, breadcrumbs and mint. Season to taste.
Scoop up teaspoons of the mixture and form balls with your hands. (keep hands wet so mixture doesn’t stick), repeating until all done.
Roll in the toasted Asiago cheese you chopped earlier and chill now until ready to serve. The only thing needed is a toothpick and a glass of wine. Ha!
“torchon style’ only means the method of cooking fois gras.
Peach Cocktail Sauce
At a cooking class last night at Walnut Beach Resort, Chef Justin prepared a sauce you would never in a million years think would work BUT IT DOES.
We were having grilled shrimp (recipe tomorrow guys) and this sauce. Everyone was taking the end of the shell and scooping up every last drop in the shot glass.
- 2 x 100 gram container of peach yogurt
- 2 ripe peaches pitted
- 3 tbsp. apple cider vinegar
- 2 tbsp. honey
- 1 tbsp. hot horseradish (yup!)
- pinch of salt
- 1 tbsp. oil
Take the pitted peaches and lightly oil them (skins still on at this point)
Place them on a hot grill and grill until they become seared and the skin begins to peel. Peel the skins off and set them aside to cool.
Mix the balance of the ingredients in a small bowl. Once the peaches have cooled, dice them as small as you can and add to the yogurt mixture. Mix well and then divide into two bowls.
Take one bowl with half the sauce and puree it briefly until smooth. Now mix the two together and mix well.
These will be served with the Himalayan Salt grilled prawns.
Damn these are good and you did it again!
Greek Salad Skewers To Wow Family And Friends
This makes a show-stopping way to truly impress family and friends alike. They are simple (can be made the day before, covered and in the refrigerator until ready to serve).
- 1/2 English cucumber cut in 1/2 inch slices, peel on
- 1/2 red onion, cut in 3/4 inch squares
- 24 cherry tomatoes
- 1 container of Feta cheese, cut in 24 small triangles, 1/2 inch thick
- 24 pitted black olives
- 24 small skewers
Using thin bamboo skewers (buy in bags – they have a curly end) thread all onto skewers, making each one the same, keeping the cheese on the top and the cherry tomato the first on.
Dressing
- 1/2 tsp. garlic, finely chopped
- 1/2 tsp. dried oregano
- pinch of sugar
- 2 tbsp. fresh lime juice
- 3 tbsp. olive oil
In a small bowl, combine all the ingredients together, whisking to incorporate. Cover and refrigerate until ready to show off, just a little.
Drizzle the dressing over the skewers and serve. Oh,by the way, serve with ice cold beer or, if wanting to stay Mediterranean, make a Sangria.
Falafel Mini Sandwiches
These would make a great tasty Appetizer.
- 1/2 cup mayonnaise
- 1 tbsp. garlic powder
- 1 cup chickpeas, drained
- 2 tbsp. tahini
- 3/4 cup quinoa, cooked
- 2 oz. feta cheese
- pinch of ground cumin
- 1 tbsp. freshly squeezed lime juice
- 1 tbsp. cilantro, chopped finely
- 1 tbsp. olive oil
- 32 mini pitas
- alfalfa sprouts
- 4 slices havarti cheese, quartered
Preheat oven top 375 degrees. Combine mayonnaise and garlic and set aside.
Place chickpeas. tahini, quinoa, cheese, cumin, garlic and lime juice in a food processor and puree until a grainy consistency. Add a touch of water if needed and fold in the cilantro.
Line a baking sheet with parchment paper and grease with olive oil. Shape the mixture into 1 1/2-2 inch balls and place on the paper in a single layer. Bake for 15 minutes until slightly golden.
Warm the pitas in tin foil at the same time you are cooking the falafel.
To serve: Add a few sprouts on the pita, add a hot falafel ball, a slice of the cheese and a dollop of the mayonnaise. Top with another pita. Serve immediately with lots of napkins.
Fabulous Buffet Beef Balls
Wow! I love getting prepared for Buffet Brunches and this one is a ‘lick-the-bowl’ – ‘lick-your-fingers’ addition.
It is super easy and cooked on the stove…what more could you want?
- 1 lb. lean ground beef
- 1 beaten egg
- 1/2 cup regular bread crumbs
- 3 tbsp. chopped parsley
- 1/2 cup chopped onion
- 1 tsp. worchestershire sauce
- pinch of pepper
- 1 scant tbsp. garlic salt
Secret Sauce
- 12 oz. bottle chili sauce
- 6 oz. hot ketchup
- 1 10 oz. jar grape jelly
- 1 tsp. fresh lemon juice
- 2 tbsp. brown sugar
- 1 tbsp. soy sauce
Mix the ground beef, egg, bread crumbs, parsley, onion, worchestershire sauce, garlic salt and pepper. Roll into 1 inch balls. Set aside.
Heat the chili sauce, ketchup, jelly, lemon juice, sugar and soy sauce in a large pot. Bring to a boil; and add the uncooked meatballs. Simmer in the sauce for 30 minutes. Serve in a chafing dish with toothpicks.
Each recipe makes about 50 balls and believe it or not….you will be licking the plate and fingers. Awesome flavours.
Pizza-Spanakopita Style
If you love Greek food you will love this pizza. It can be served as an Appetizer for your party or just nibblies during hockey night viewing.
- 1 bag of fresh baby spinach, stems removed
- 1 tsp. olive oil
- 1/2 sweet onion, finely chopped
- 1 garlic clove, minced
- 1 cup, extra smooth ricotta
- 1/2 cup chopped fresh dill
- 1 cup crumbled Feta
- 1/8 tsp. freshly grated nutmeg
- 1 450g pkg of all butter, puff pastry (2 rolls), thawed
- 1 egg
Preheat oven to 400 degrees. Remove middle rack, making sure one rack is in the top third of the oven and one in the bottom third. Line 2 cookie sheets with parchment paper.
Boil a large pot of water and add the spinach, cooking until wilted (60 seconds). Drain and rinse under cold water. Place in a tea towel and wring out excess liquid. Chop the spinach.
Heat a frypan and add the onion and garlic, cooking until the onion is lightly brown. Add the spinach and ricotta and reduce the heat. Cook until all liquid has evaporated. Remove from the heat, add the dill, 1/2 cup Feta and nutmeg. Set aside.
Unroll the pastry onto the cookie sheets. Use a sharp knife to score a 1/2 inch border around each pastry sheet. Then dock the pastry all over with a fork. Beat the egg in a small bowl and brush evenly over the pastry.
Bake in the oven, switching the pans around halfway through baking time (about 14-15 minutes) until lightly golden in colour and puffy.
Remove from the oven, divide the spinach mixture between the two pans and spread out to the scored edges. Sprinkle the remaining feta over the tops and continue baking until the pastry and feta are golden in colour, again switching the pans around halfway through the 12-13 minute baking time. Slice and serve.
OMG! Yummy….
Shrimp Quesadillas
Another quickie lunch or appetizer to serve. It is easy and scrumptious so go for it…..
- 1 lb. medium shrimp, shelled, deveined
- 1 garlic clove, chopped
- salt and pepper
- 3 tbsp. melted butter
- 1/3 cup fresh coriander leaves
- 8 corn tortillas
- 1 cup black bean puree
- 1 tomato, seeds and diced
- 1/2 avocado, diced
- 1/4 red onion, finely chopped
- 1 bag of shredded nacho cheese
- 3 tbsp. salsa verde
- 1/4 cup sour cream (not light)
- 1 lime, quartered
Thread the shrimp on wooden skewers (soak the skewers first).
Place on a platter, season with salt and pepper and drizzle with melted butter. Sprinkle with the garlic and turn to coat both sides.
Preheat the barbecue.
Grill the shrimp for 45 seconds. Spread with bean puree, leaving a 1/2 inch border. Add the diced tomato, avocado and onion, then arrange the shrimp pieces over the top. Sprinkle with the cheese and cover with another tortilla. Press lightly.
Place on the grill and reduce heat to medium. Cook about 3 minutes on each side until lightly browned and the cheese has melted. Cut in half and serve with the salsa verde and sour cream.
Yummy….
Crab and Rice Noodle Spring Rolls
If you love ‘Spring rolls”, this is one you might want to try. The crab paired with orange and kiwi bring this up a notch.
- 2 kiwi, peeled and diced*
- 1 orange, segmented and diced (blood orange if possible)
- 7 oz. crabmeat, well drained and minced
- 1 tsp. wasabi paste
- 12 wide rice paper wrappers
- 12 slices Havarti cheese
- 12 Boston lettuce leaves
- enough plum sauce (to your taste)
- 12 sprigs coriander
- grilled sesame seeds
In a large bowl, combine the kiwi, orange and crab. Add the mayonnaise and wasabi and gently mix together.
Fill a shallow dish with warm water. Submerge a rice wrapper for 8 seconds and place on a clean dish towel.
Place a slice of havarti in the centre, add a lettuce leaf, some plum sauce, rice noodles and some of the crab mixture. Sprinkle with some sesame seeds and roll up tightly, tucking in the ends.
Repeat until all are used up and serve with more plum sauce.
This can be a light lunch with family on a Sunday or take to work and enjoy immensely while everyone looks on with pouts because they didn’t have one or you also can use these as an Appetizer for company. Just sayin’.
*The gold kiwi fruit is not as acidic as the green. I prefer it, but have trouble finding it in stores.
Salmon and Arugula Tart
These make a lovely appetizer to serve company no matter the occasion. The salmon is used as a garnish and with the use of store bought puff pastry, it is a snap to prepare.
- 1/2 lb. puff pastry, thawed
- 2 tbsp. butter
- 1 leek, white part only, finely sliced
- 3 cups baby arugula leaves
- 1/2 lime, juice only
- pinch of salt
- 1/4 – 1/2 cup homemade creme fraiche
- 8 oz. cold smoked salmon, sliced thin
In a skillet on medium heat, melt the butter and add the leeks until softened. Add the arugula and cook for 3-4 minutes until just wilted and bright green in colour. Remove from the heat and let cool.
Combine the leek mixture with the creme fraiche, lime juice and season with the salt.
Roll out the puff pastry and cut into 4 squares and with a sharp knife, score (do not cut through) a line 1/4 inch into each square. With a fork, now poke the middle of the pastry and place on a parchment lined baking sheet. Bake for 16-18 minutes until puffed and golden. Remove from the oven and let cool a few minutes. Lay slices of the salmon on top and add a small dollop of creme fraiche on top.
Obviously the amounts used vary on the number of persons being served. Just judge accordingly. Remember, it is only an appetizer, not the whole meal. Serve with a lovely Chardonnay of your choice.
To make your own creme fraiche (far, far better than store bought) use 1/2 cup whipping cream – 1/2 cup buttermilk. Mix together and put in a sealable container and let sit on the counter for 2 days. Then place in the fridge until ready to serve. Will keep for a week.
Yummy.