There are times, like yesterday, when not knowing what to do, we could actually come up with a real winner. A bit ago we bought two lobster tails (on sale) for a special occasion. We also had a couple of croissants in the freezer. When the plaintive cry comes up “what’s for lunch”, we came up with this one.
- 2 lobster tails (should actually be 3 to make a really good sandwich)
- 2 croissants
- 1 stick celery
- mayo
- 1 mango
- pinch of paprika
- 1 tbsp. freshly squeezed lime juice
Cook the tails in salted water for 10 minutes and immediately cool down with cold water to prevent further cooking. Crack shells, remove the meat and coarsely chop. Set aside.
In a bowl, slice crosshatch pattern in each half of the mango and remove small cubes to bowl. Peel and thinly slice celery. Add lots of mayo (not salad dressing), a pinch of paprika and the lobster meat. Stir to mix well.
In a frypan, melt a tablespoon (or more) of butter, place the croissants in for about 1 minute, turn over and again, cook for a minute. (This is for the outside of croissants, not open face).
Open up the bun and fill with the lobster mixture. Pour a glass of wine or beer, take a bite and roll your eyes to heaven and say, thank you!.
These, my friends, are delightful.
* we also thought that halved seedless grapes would be just as awesome.
Caramelized Onion, Spinach and Brie Tart
Brunch in the summer makes this a good choice. While you have this in the oven, go and change out of your jammies put on your Company’s coming brunch clothes and you are ready. Table has been set, candles lit and all is on the table for your guests to dive in.
- 1 frozen pie crust (I said easy)
- 1 tbsp. butter
- 1 onion, thinly sliced
- pinch of salt
- 2 cups baby spinach
- 1 cup Brie, cut into 1 inch cubes
- 1 cup whipping cream
- 3 extra large eggs
Preheat oven to 400 degrees. Set pie shell on baking sheet. Bake as directed. Remove from oven. Set aside. Lower oven temperature to 350 degrees.
Melt butter in pan, add the onions and a pinch of salt. Stir frequently reducing heat if needed. Cook until the onion are golden and VERY tender. About 10 minutes. Set aside to cool. Stir in the brie.
In medium bowl, whisk the cream and eggs and pinch of salt and pepper. Scatter the onions over the bottom of the cooled pie shell. Slowly pour the egg mixture over and bake for 35 minutes until set. Cut in wedges to serve.
Aah…you did it again.
Jamaican Trout
Trout will stand up to the flavours of jerk seasoning. So will a good salmon and it is fast and easy to make, should unexpected company appear at the door. This will serve 4.
- 1 tbsp.coconut oil
- 1 tbsp. lime juice
- 1 jalapeno pepper, seeded and minced
- 1 garlic clove, minced
- 1 tsp. dried thyme
- 1 tsp. ground allspice
- 1/4 tsp. each of ginger, black pepper and sugar
- pinch of cinnamon and nutmeg
- 4 x 6 oz. trout fillets
In a bowl stir all the spices up to the trout fillets in a bowl with the oil. Brush on the flesh side of the trout.
Arrange, skin side down on a parchment lined cookie sheet and broil about 8 inches from the heat, until it flakes easily (about 8-10 minutes).
Serve with brown rice, a crisp salad, glass of Pinot Gris and, of course, an oxygen mask if this becomes too hot. Test first….and, yes, I am kidding
Lentil Salad With Peaches And Pistachios
Always looking for new ways to impress for the summer meals on the deck? The flavours in this salad will amaze you ….and remember, damn you did it. This will serve 4.
- 1 can lentils, rinsed well and drained
- 3 tbsp. chopped flat leaf parsley
- 2 tsp. Dijon mustard
- 4 tbsp. olive oil
- 2 tbsp. red wine vinegar
- 1 head red leaf lettuce
- 2 cups cherry tomatoes, halved
- 2 peaches, skin removed and sliced thin
- 1 small container feta cheese, crumbled
- 3/4 cup toasted pistachios, chopped coarsely
- 2 tbsp. honey
- sufficient amount of fig balsamic vinegar
In a bowl combine the lentils, parsley, mustard, oil, vinegar. Mix well and refrigerate, covered.
Arrange the lettuce leaves (if really large, break down so it is easy to consume), scatter the peach slices and the tomatoes at random. Top with the lentil mixture and sprinkle with the nuts. Drizzle the honey and fig balsamic vinegar over the salad.
Yummy!
Pork Tacos With Swiss Chard and Havarti Cheese
This is a neat snack to make when unexpected friends show up and want to have a visit. While the beer is chilling and conversation has begun in earnest, gather all around the kitchen and begin.
- 3/4 cup salsa verde *
- 1 lb. pork tenderloin
- 1 tsp. ground cumin
- 2 garlic cloves, chopped
- 1 tbsp. olive oil
- pinch of salt and pepper
- 1 small red onion, thinly sliced
- 2/3 lb. swiss chard, cut into 1 inch strips
- 4-5 slices Havarti Cheese with jalapeno pepper, chopped roughly
- 20 small flour tortillas
- 2 cups cheddar cheese, grated
Preheat the barbecue (it’s that time of year) and score the pork deeply with a paring knife and rub with the cumin, chopped garlic, olive oil and salt and pepper. Grill on high for 4 minutes on each side for medium or until you have the desired doneness. Allow to cool and then slice thinly.
Have another beer……
In a frypan, heat the remaining oil over medium heat and saute the sliced onion until softened. Add the swiss chard and cook for 2 minutes. Stir often until it has wilted. Season LIGHTLY with salt and pepper and transfer immediately to a serving bowl and toss with the havarti cheese until it melts.
In a dry frypan on medium heat, add the tortillas for 30 seconds on each side. Wrap the warm ones in a clean tea towel.
Place the food on the table and let everyone make their own. Enjoy! Yummy!
* can be bought in any store – widely used. Check out the Mexican section of your grocery store.
Other Ways To Use Squash And Squash Parts
Now that is an intriguing title, isn’t it? Besides, roasting squash and using only as a vegetable, or making it into a soup, here are a few tips that you might like to try. I know, we have and it is a beautiful thing.
We really like the butternut squash, acorn squash and, of course, pumpkin. Spaghetti squash is also a great way to cut the caloric intake, if that is what you are doing.
1. Roast butternut squash and puree it with a splash of orange juice and a little fresh grated ginger.
2. If using acorn squash, bake until tender. Remove the ‘meat’ and fill with some diced apples that you have sauteed in butter, and then add a splash of dark rum (only a smidgen). Puree the squash meat, that has been seasoned with salt and pepper and a dollop of butter. When fluffy, place over the top. This will make your company sit up and take notice, oh Chefette.
3. Try this….take chunks of roasted pumpkin and season with walnut oil, brown sugar and ground ginger. When well mixed, toss with some dried cranberries.
4. Best one yet….steep the seeds from a fresh pumpkin in boiling water for 30 minutes. Drain and pat dry with paper towelling. On a parchment lined cookie sheet, bake in a 300 degree oven until toasty (about 23-25 minutes). Sprinkle with fine sea salt. Now, THAT is a treat that costs practically nothing and you can enjoy for hours.
Now, pour a coffee, sit back and say, well done, damn I can do this. Besides, the kids WILL eat their vegetables when you think outside the box, just sayin’.
Holiday Berry Pizza
Okay, I hear you. You have had enough turkey and stuffing to last until…umm next Christmas. Right? This is light, refreshing and a perfect lunch item.
The only thing that makes it “yours” is the kind of fruit or berries you use.
Dough
- 9 oz. ordinary commercial pizza dough
- 2 tbsp. cornmeal
- 3 tbsp. butter, melted and cooled
- 3/4 cup ricotta cheese
- 1/4 cup lime or lemon marmalade
- 1 piece of mozzarella cheese cut in 6 thick pieces
- 2 tbsp. large sugar crystals
- enough icing sugar
Place the dough in a greased bowl, cover with plastic and leave for an hour. Preheat the oven to 450 degrees.
Sprinkle the backside of a baking sheet with cornmeal and place the dough on top. Dip your fingertips into the butter and press the dough out, gently but firmly until you get a 10 inch circle. Carefully brush the pizza with the remaining butter and slide this onto a pizza pan.
Dot the dough with spoonfulls of ricotta cheese and the marmalade and arrange the mozzarella slices on top. Sprinkle with sugar crystals.
Fruit Topping
- 1/4 cup Berry sugar (super fine)
- 4 tsp. cornstarch
- 1/2 cup chilled mango nectar
- 2 – 2 1/2 cups of berries (blackberries, cranberries, raspberries, strawberries, blueberries) or add a few slices of peaches, or kiwi
- 1 tbsp. butter, chilled and cut in a small dice
In a saucepan combine the sugar and cornstarch then whisk in the chilled mango nectar. Add 1/2 cup of the berries and cook over high heat until the mixture begins to thicken.
Remove from heat and add the remaining berries, stir to mix and set aside.
Bake the pizza dough for about 15 minutes or until it becomes puffy and golden on the edges. Remove from the oven and spread out the warm berry mixture. Dust generously with icing sugar. Who said they wanted whipped cream? Well….
Yummy
Proscuitto And Cheese Breakfast Sandwiches
This is easy, not too stressful but nourishing. Get ready to be a hero.
- 4 large eggs
- 1 cup whole milk
- pinch of salt
- 4 tbsp. unsalted butter
- 8 slices “grainy” bread, not whole wheat
- 2/3 cup grated monteray jack cheese
- 8 slices proscuitto,
- 2 cups grated mozzarella cheese
- maple syrup (as much as you want)….
In a bowl, beat the eggs, salt and milk until well mixed.
In a fry pan over a medium heat, melt 2 tbsp. of the butter, and dip the bread into the egg mixture to coat both sides.
Place one slice in the fry pan, add a layer of the monteray jack cheese and top with 2 slices of the proscuitto (folded) and top with 1/4 of the mozzarella cheese.
Top with the second slice of bread and toast for 2 minutes in the melted butter. Turn over and cook for another minutes.
Melt the other 2 tbsp. for the remaining sandwiches and cook the same.
Slice each sandwich in two, top with a dab of butter and pour on the maple syrup.
Faux Caesartini
You are putting on a party, serving Caesars or martinis… you have someone coming who isn’t drinking and you don’t want to make it too obvious to the rest of the gang. Make this, serve it, and you will be a hero.
- 5 parts Clamato juice
- 1 part lemon juice
- 1 splash lime juice
- 1 dash Worchestershire sauce
- 1 dash Tabasco sauce
Rim chilled martini glasses with celery salt. Pour all ingredients into a shaker with cracked ice and shake really well. Strain into prepared martini glasses and garnish with a thin celery stalk.
Red Beet Falafel
Last night we were at a cooking class with Chef Paul Cecconi. This is one of the treats you can make and serve at your Christmas/New Year’s parties. Warning: It has a bit of a bite.
- 2 cups dried chickpeas
- 1 onion, diced
- 1 medium beet, grated
- 4 tbsp. parsley, chopped
- 4 tbsp. cilantro, chopped
- 2 tsp. salt
- 1 1/2 tsp. red chili flakes
- 8 cloves of garlic (yes, really)
- 2 tsp. cumin
- 2 tsp. baking powder
- 1/2 cup flour
Soak the chickpeas overnight. This is the only step that takes time.
Next day, drain the chickpeas and rinse off. Put the chickpeas in a food processor along with all the ingredients except the baking powder and flour, and puree until well blended, but not to the puree state. You do want some texture.
Sprinkle in the flour and baking powder and pulse only to mix. Remove from the bowl and cover with plastic wrap and let sit for a few hours. Pour a coffee, sit and relax and get ready to make the golf ball sized balls for deep frying.
Roll these into balls, lightly squeezing to ensure any excess moisture is removed but not to the point where it is too dry. Carefully immerse in a pot of oil (temperature should be 350 degrees) until you get a nice golden colour and turn them over to cook the other side. This takes a few minutes each side. You can judge by the colour. If in doubt, remove one and break it open to check for doneness.
Remove from the oil, drain on a paper towel.
For the sauce, make some homemade cranberry sauce (simply cook the fresh cranberries until they burst and have thickened up. Grate some fresh ginger and mix together in a bowl of plain yogurt to blend. (taste to ensure the flavours are perfect).
These are really a great party food.
Win The Gold Mocktinis
For those of you who do not inbibe for whatever reason, or you have guests coming who won’t be drinking, make this one up and all will be well.
- 6 parts pineapple juice
- 2 parts coconut cream (not milk)
- 2 parts fresh half and half cream
- 1 part white cranberry juice
Pour all the ingredients into a shaker filled with cracked ice and shake well. Strain into a chilled martini glass and add a wedge of fresh pineapple for garnish.
Fresh Tomato Salsa
This morning, while in a panic mode to find a certain cookbook, I found this recipe from Paul Cecconi’s cooking class last year. Everyone truly loved it.
- 8 vine ripened tomatoes
- 1 red onion, fine dice
- 2 jalapenos, fine mince
- 1 tbsp. garlic-minced
- 2 limes – zest and juice
- 1 tsp. cumin-toasted
- 2 tbsp. extra virgin olive oil
- 1 tbsp. honey
- 2 tbsp. cilantro-chopped
- salt/pepper to taste
Combine all the above and adjust seasoning to taste. Serve with warmed tortilla chips.