I have been adding Tandoori Shrimp on pizza, with orzo, and many other ingredients, but putting them on a simple salad has been my favorite. Adding a sweet and spicy nut was a new discovery for me, as I will be posting this soft caramel recipe soon.
This version of Tandoori Shrimp has Greek yogurt added to the seasoning, lime juice, and olive oil mixture. Simply marinate the shrimp for a few hours in the fridge and them grill them, cook in oven, or on the stove top. I sqeezed some lime and added olive oil to dress this salad with a dab of yogurt.
This whole salad with a nice fresh glass of ice tea or lemonade is great for beating this heat we are feeling in the north east.
I had not realized until my sisters visit from Texas these past few weeks...she had never tried risotto, or even duck. I was glad when she asked me to show her how to make a few dishes from her last visit. It would include a few ingredients she also had not tried before.
Here is a recipe for Duck confit risotto I have made. Generally at a local market Wegman's you can purchase duck fat. Simply cover duck legs with this fat and chill over night. Cook in 200 degree oven until meat falls off bones. Using the duck meat and fat in making the risotto and sauteed vegetables, topped off with duck breast you will have made a delicious meal for a food exploring newbie like my little sister.
Next she wants a lesson in goat cheese gnocchi with my lemon chicken...we might even throw in a watermelon martini!
In the mood to try something new? I discovered whole wheat bread crumbs, apple pieces, onion, shredded cabbage, mustard, garlic, salt and pepper stuffed in a pork loin is divine. Simply take a knife and cut a hole through the middle with one swipe; stuff with above ingredients, and rub some into the outside. Bake in 350 degree preheated oven over collard greens and cabbage mixture for 30 minutes covered; let rest 10 minutes, and then slice.
Salmon for dinner? Just because. Argentine Chimichurri Sauce recipes are mostly associated with meats in its origins, but you can use it with other entree choices. Its ingredients give it a flavor like no other.
Argentine Chimichurri Sauce
1/4 cup coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil
Combine all the ingredients in the food processor, blend until smooth; add olive oil and blend in separate container. Let sit for an hour, or refrigerate and bring to room temp for use. I marinated the salmon for an hour, then pan sauteed salmon in a drop or two of the oil. Turn off heat, top with this Argentine Chimichurri sauce, and cover with lid. Let sit for five or ten minutes, and serve.
Sam @ My Carolina Kitchen recently posted Easter Side Dishes and so many of the great asparagus photos had me drooling! So I decided to do a Lemon Pepper Onion Glazed Asparagus. A great side to the salmon. Thanks Sam!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
www.wine.cookappeal.com- About Us