This is a great way to have ‘homemade’ focaccia bread. It is easy, tasty and everyone will love it. You may have to make two at a time.
- 1 lb. store bought pizza dough
- 2 tbsp. cornmeal
- 8 slices of bacon, cooked crisp
- 1 portobello mushroom, gills removed and cut in 1″ strips
- 1 tsp. olive oil
- pepper and salt to taste
- 1 bag of shredded 4 cheese
- 4 cups chopped romaine lettuce
- Caesar salad dressing
Place the dough in a greased large bowl, cover with plastic wrap and let sit to room temperature (about 1 hour).
Preheat the barbecue to medium high for 10 minutes or until temperature reaches 400 degrees. Clean and lightly oil the grill.
Invert a baking sheet and sprinkle the cornmeal generously over it. Place the dough on the sheet. Using your fingers, push the dough out gently but firmly over the entire baking sheet.
Drizzle the mushroom slices with the olive oil and season with salt and pepper. Grill for 2 minutes on each side. Set aside.
Carefully slide the dough off the baking sheet onto the center of the barbecue grill.Close the lid and cook for 4 minutes or until the bottom is a golden brown. Using tongs, carefully turn the dough.
Arrange the mushrooms, bacon and cheese over the top and close the lid again for another 4 minutes or until the bottom is a golden brown. Do not burn. Remove to a cutting board.
In a bowl, toss the dressing over the lettuce. Cut the focaccia into 4 pieces, mound the caesar salad on top and serve immediately.
Make sure the wine is white, crisp and well chilled. Yummy.
Scallops With Lime Butter
These are so delicious, it will probably become your favourite way to serve scallops (aside from the mango salsa on another post).
- 3 tbsp. freshly squeezed lime juice
- 1/2 vanilla bean (seeds only)
- 1/2 cup butter, cold and cut in small cubes
- 12 scallops
In a small saucepan, reduce the lime juice to almost evaporated. Remove from the heat and add the vanilla seeds.
Whisk in the butter pieces, making sure each piece has melted before adding another. Return to the heat for a moment if it becomes too thick. The sauce should be smooth as silk and pourable. Set aside in a warm spot.
Preheat the barbecue. Brush the scallops with the seasoned butter and grill for 90 seconds on each side. Should be cooked through but soft inside.
Serve with a salad, glass of Pinot Grigio
Guajillo Prawns
This is another recipe from Liam at the NK’Mip patio restaurant in Osoyoos. We had such a good time at the cooking class and this food made it even better.
- 2 tbsp. ground guajillo
- 1 tsp. coriander
- 2 tbsp canola oil
- 24 tiger prawns, cleaned and peeled
Combine these 4 ingredients and let sit for 2 hours.
- 1 tbsp. canola oil
- 2 tbsp. white wine
- 2 tbsp. butter, cold
- Juice from 1 lime
- 1/2 cup torn cilantro
- pinch of salt and pepper
Over medium heat, bring the canola to ALMOST smoking, add the prawns and sear 1 minute. Flip each prawn and cook another minute.
Pour in the wine anad let it almost completely evaporate. Remove from heat and add the butter, shaking the pan so the butter can form a creamy sauce. Toss with lime juice and cilantro.
Pour over the prawns. OMGoodness, this is one delicious dish.
Baked Clams
This one is for Pauline.
- 24 Quahog clams, scrubbed
- 1 cup Panko crumbs
- 1/4 cup Asiago cheese
- 3 bacon slices, cut crosswise into 8 pieces each
- Worchestershire sauce
- lime wedges
Bring 1 cup water to the boil in a heavy saucepot and add the clams and cook, covered, stirring occasionally for 4 – 8 minutes. Check at the 4 minute mark to see if they all opened and any of them that hasn’t opened at the end of 8 minutes, toss out.
As the clams open, remove with a slotted spoon into a bowl and when done, discard the water.
Preheat the broiler. Shuck the clams and reserve 24 half shells. Scrub the shells inside and out, then dry. Return the clams to the shells and arrange in a shallow baking pan.
Divide the stuffing among the clams with a piece of bacon and a drop of Worchestershire sauce.
Broil 5-6 inches from the heat until the bacon is cooked and the stuffing is a golden brown. No longer than 2-3 minutes.
Serve with lime wedges.
Skewered Salmon
This is a great appetizer to make when entertaining oudoors. Botttled sauces make it easy but don’t be fooled – tasty it is for sure.
- 6 small skewers – soak in water for an hour
- 1/2 lime
- 2 tbsp. each plum and oyster sauces
- 1 1/2 tsp. grated fresh ginger
- 1 tsp. minced fresh garlic
- 8 oz. skinless salmon fillet, 1/2 inch thick
- 1 tsp. sesame seeds
Start the barbecue. Squeeze 2 tsp. lime juice into a small bowl. Stir in the plum, oyster, ginger and garlic. Set aside.
Slice the salmon lengthwise into 6 strips. Brush the sauce over the salmon on both sides and place on skewer. Place on barbecue for 2 minutes. Carefully turn over and add more glaze, cooking another 2-3 minutes more.
Remove from heat and sprinkle with sesame seeds.
Shrimp Remoulade
This is a great and super easy first course that will bring accolades galore.
- 2 cups mayonnaise (not salad dressing)
- 1 tbsp. prepared mustard
- pinch of black pepper
- 1/2 cup finely chopped dill pickle
- 1 hard cooked egg, chopped
- 1 garlic clove, minced
- 1 tbsp. drained capers
- 1 tbsp. chopped fresh tarragon
- 1 tbsp. chopped chervil
- 1 tbsp. fresh parsley, chopped
- 2 lbs. large cooked and cleaned shrimp, chilled
- shredded lettuce
In a medium bowl, combine the mayonnaise, mustard and pepper and mix really well. Stir in the dill, egg, garlic, capers, tarragon, chervil and parsley and refrigerate, covered, for about 4 hours.
To serve on individual plates, pile mounds of shredded lettuce, add about 6 shrimp per mound and generously cover with sauce.
Add a warm dinner roll, fresh butter and YUM!
Scallop and Shrimp Kabobs With Special Butter
This is a wonderful way to spoil guests. Try it and you will see.
- 8 large scallops, cut in half
- 16 large shrimp, deveined and peeled all but the last shell on the tail
- 2 tsp. fresh lime juice
- 2 tsp. fish sauce
- 2 tsp. grated fresh ginger
- 8 skewers, soaked in water at least one hour
- 1 tbsp. oil
- 1 tbsp. finely chopped parsley
In a mixing bowl combine the scallops, shrimp, and lime juice, fish sauce and ginger and marinate for about 10-12 minutes. Thread 2 shrimp and 2 pieces of scallop on each skewer. Brush the seafood with oil and place on preheated grill and grill only until the shrimp are opaque (2 minutes each side)
When cooked, transfer skewers onto plates and sprinkle with parsley and drizzle with the ‘Champagne’ butter. Serve immediately.
Champagne Butter
- 2 cups dry sparkling wine
- 1/3 cup grated shallots
- 3 tbsp. apple cider vinegar
- 1 cup unsalted butter, chilled and cubed
- pinch of salt and pepper
In a medium sized pan, combine all the ingredients except the butter and salt and pepper. Bring to a boil and cook until it has become syrupy and reduced to 1/4 cup in volume (about 18-20 minutes). Reduce heat to low, and add the butter 2 pieces at a time. Be sure to let the butter melt completely before adding more. This should become quite creamy. Keep warm.
Oysters With Pea Sprouts And Bacon
This is a nice appetizer for a special dinner. Mind you, with special friends and family, this could be any dinner you are planning.
- 18 medium sized oysters, shucked and on half shells
- 1/4 cup chicken stock
- 1 garlic clove, finely minced
- 2 cups fresh pea sprouts
- 1/4 cup Asiago cheese, finely grated
- 4 strips bacon, baked crisp and chopped
- 1/4 cup pimentos, diced for garnish
Preheat broiler to high. Place oysters on a parchment lined cookie sheet and pea gravel to prevent the shells from tipping. If you don’t have pea gravel on hand (and who does?) roll up balls of tin foil and set the oysters on top of them.
In a shallow pot, heat the stock and add the garlic and pea sprouts until they have JUST wilted and still a bright green. Drain in a strainer and toss to cool quickly. Mince coarsely and set aside.
Make a Hollandaise Sauce (below) then place the oysters under the broiler for about 2 minutes or until warm. Take them out and, working quickly, place a tbsp. of the sprouts on each one and some of the sauce. Sprinkle the cheese over. Place them back under the broiler until they are a golden brown (about 60 seconds).
Garnish each one with some crisp bacon and chopped pimento. Transfer to a platter and serve immediately. Can you hear the groans of pleasure now?
A lovely Brut goes well with this or, your choice of a crisp white wine, well chilled of course. Enjoy!
Hollandaise Sauce
- 1/4 cup butter
- 3 egg yolks
- 1 tbsp. fresh lemon juice
- 1/2 tsp. Worchestershire sauce
- hot sauce (only to taste)
Put butter in a measuring cup and heat in the microwave until melted. In a blender combine the egg yolks, lemon juice and Worchestershire sauce. Cover and blend until combined (about 5 seconds or so). With the blender on high, add the butter in a steady stream . This should thicken up immediately. Season with the hot sauce to taste.
Wheat Crisps
These little things are great with a salad, bowl of soup or something to put cream cheese and pepper jelly or salmon on top, etc. The ideas are endless.
- 1 large baguette (24″ or so) Artisan-type would be awesome
- 1/4 cup good quality olive oil (approx.)
- Sea salt for sprinkling
Preheat oven to 350 degrees.
Cut bread on the diagonal and place on cookie sheets. Brush tops with olive oil and bake in the middle of the oven for about 15-16 minutes. Remove from the oven and VERY LIGHTLY sprinkle some salt on top.
Very yummy and can be kept in an airtight container at room temperature for 4-5 days.
Serve on a plate with summer berries, thinly sliced deli hams etc.
Cantaloupe In A Lemon-Thyme Syrup
This would make a great appetizer for your Easter Dinner. It is simple yet refreshing and you come out looking like a real pro….
- 1 cup water
- 1/2 cup sugar
- 1/4 cup chopped lemon thyme
- 1 1/2 firm rype cantaloupe, seeded and cut lengthwise into 1 1/2 inch wedges
- Butter lettuce
Bring the water, sugar and lemon thyme to a boil over medium heat. Stir until the sugar dissolves and it reduces down to about 3/4 cup. Anywhere from 6-8 minutes.
Remove this from the heat and let stand for about 35-40 minutes. Strain through a sieve, pressing on the thyme, then discard.
Remove the rind from the cantaloupe, and cut each wedge in half, crosswise.
Put all the melon in a bowl and pour the syrup over all.
Put a leaf of butter lettuce on a plate, spoon some of the fruit and syrup in the center. Serve.
Shrimp and Scallop Kabobs
I usually promote doing up recipes for company but I am wanting to be selfish and keep this one for my beloved husband and me. Both our favourite things to devour……
- 8 scallops
- 16 large shrimp, deveined, peeled, making sure to leave last shrimp with tail on
- 2 tsp fresh lime juice
- 2 tsp. fish sauce
- 2 tsp. ginger, grated
- 8 wooden skewers, soaking in water
- 1 tbsp.oil
- 1 tbsp. parsley, finely chopped
Slice the scallops in half so you get 2 circles from each one; then in a mixing bowl, combine the scallops, shrimp, lime juice, fish sauce and ginger together and marinate for about 10 minutes.
Thread two shrimp and two pieces of scallop on each skewer. Brush with the oil and place on a preheated grill for about 2 minutes on each side. Do not over cook.
When seafood is cooked, transfer skewers to plates sprinkled with the chopped parsley and drizzle with the “Champagne Butter” and serve immediately. Perfect appetizer.
Champagne Butter
2 cups Champagne or sparkling white wine
1/4 cup grated shallot
3 tbsp. apple cider vinegar
pinch of freshly ground white peppercorns
1 cup of unsalted butter, cut into cubes and chilled
pinch of salt and pepper
In a heavy saucepan, combine all the ingredients except the butter and salt and pepper. Bring to a boil and cook until it has reduced down to about 1/4 cup and becomes like syrup. This should take about 18-20 minutes. Reduce the heat to really low and whisk in the butter, two cubes at a time, allowing to dissolve completely before adding more. This should become a creamy consistency. Keep this warm while cooking the scallops and shrimp and then plate as noted above.
Want me to share? Pass the wine and I’ll think about it….
Don’s “More Please” Chicken Kabobs
This is a really terrific kabob and as advertised, you will want more. The recipe here is for 4 people, making about 16 pieces (4 per kabob).
- 2 large chicken breasts
- 1/2 cup soy sauce
- 1 tsp. grated lime rind
- 1/4 cup lime juice
- 2 tbsp. sugar
- 2 tbsp. olive oil
- wooden skewers (soaked in water for an hour)
Cut the chicken into 1 inch pieces. Combine all the ingredients in a bowl; add the chicken pieces, cover with plastic wrap and refrigerate at least 3 hours.
Just before grilling, thread 4 pieces on each skewer. Grill until lightly browned and tender. Serve hot with the following sauce.
Aoli Sauce
- 1/2 cup whipping cream
- 3/4 cup sour cream
- 2 minced garlic cloves
Combine these ingredients in a small saucepan and bring to a rolling boil, lower the temperature and simmer for 5 minutes, whisking constantly. When slightly thickened, remove from the heat and cool down.
You can adjust the amounts used, depending on how often people keep saying “more please”. This is sooooooo good.