Recipe Exchange

I was recently asked to be part of a recipe exchange. The criteria was simple, the reipe should be something quick, easy, and without rare ingredients. Here is the super easy, healthy and company ready recipe I provided.

Grilled Salmon with Roasted Cherry Tomatoes, Goat Cheese and Fresh Basil

Preheat the oven to 350 degrees.

Roast cherry tomatoes with extra virgin olive oil, kosher or sea salt and fresh cracked pepper for 15 minutes at 350 degrees.

Preheat the grill to high.

Sprinkle salmon with salt and pepper and grill on a lightly oiled piece aluminum foil.

Sprinkle the salmon with crumbled goat cheese, roasted cherry tomatoes, and julienned fresh basil. Serve immediately and enjoy!

On a roll...

My old friend, Tricia Abbiatici, best known as "Abby" of Cook & Abby fame, was hosting a tapas or small plate party and was looking for some make ahead tuna dishes. The following Avocado-Tomato Salsa is delicious with rare tuna. Get tuna steaks, I like the ones that are still sealed. Dry them off, crack pepper all over and pat into tuna. Saute 1 minute each side in a pan with a dab of oil. Wrap in plastic wrap and refrigerate until ready to serve. Slice thin and serve with the avocado salsa and a little mache salad. The tuna can go with anything and it slices beautifully after being refrigerated and is nice and rare inside!

Avocado-Tomato Salsa

1 avocado, peeled and cut into small chunks

2 ripe red tomatoes diced1 TBSP minced fresh garlic

1/4 cup minced red onion

3 TBSP chopped cilantro2 TBSP apple cider vinegar

salt and pepper to taste

Combine all ingredients, except avocado and refrigerate - avocado should not be added until right before serving.

The salsa travels well, like to an end of the year Brownie party, if you put the avocado in the bottom of serving bowl and completely cover with tomato marinated ingredients. Mix when you arrive and serve with chips.

Another easy do mostly ahead tuna dish...

Grilled Southwestern Tuna

For the Salsa
3 16 oz cans black beans
1½ cups frozen corn cooked
1½ cups frozen chopped tomatoes
1/3 cup finely chopped onions
4-5 scallions chopped
1/3 cup chopped cilantro
½ cup extra virgin olive oil
½ cup fresh lemon juice
1 TBSP fresh lime juice
Salt and freshly ground pepper to taste
1/3 cup mild picante sauce
1 tsp minced jalapeno pepper

For the Tuna
6 yellowfin tuna steaks
¼ cup olive oil
¼ cup fresh lemon juice
3 TBSP chili powder
3 TBSP paprika
2 tsp ground cumin
2 tsp garlic powder
2 tsp cayenne pepper
1 tsp freshly ground black pepper
1 tsp kosher salt
1 tsp oregano
K Paul’s blackened redfish seasoning to taste
1 bunch cilantro

To make the salsa:
Drain and rinse the beans. Combine the beans with cooled corn, tomatoes, onions, scallions and chopped cilantro.
Whisk the extra virgin olive oil, lemon juice, lime juice, salt and pepper. Add to the bean mixture and toss to mix well. Add picante sauce and jalapeno pepper. Chill until serving time. Serve chilled or a room temperature.

To prepare the tuna:
Rinse the tuna and pat dry. Arrange in a glass baking dish in a single layer. Drizzle with the olive oil and lemon juice.
Combine the chili powder, paprika, cumin, garlic powder, cayenne pepper, black pepper, salt, oregano and blackened redfish seasoning in a ziplock bag. Shake until blended. Add the tuna steaks to the bag one at a time and completely cover with seasonings.
Preheat the grill to high.
Let the tuna steaks stand, covered at room temperature for 20 minutes. Grill steaks for 2 minutes on each side for rare center.
Slice tuna and place slices over a mound of salsa. Garnish with cilantro.
I like to serve with a cheddar mashed potato.

What's next

I would like to try to turn this into a recipe repository, so that when friends want a recipe I can just give them my blog site and they can find a recipe. For instance, all the tennis gals always want this Chinese Chicken salad recipe. This is my version of a popular concept.


CHINESE CHICKEN SALAD

½ stick of butter
1 ½ packages of Herbox instant chicken broth & seasoning [No MSG]
2 packages chicken Raman Noodles
1/3 cup sliced almonds
½ bottle [3 tbsp] sesame seeds

1 bag of coleslaw [16 oz]
1 bunch of scallions chopped
2 to 3 cups shredded chicken breast
1 cup of dried cranberries

2 tbsp sugar
2/3 cup salad oil
1/4 cup rice vinegar
2 tbsp soy sauce


Melt butter in a medium pan, add Herbox seasoning, smashed up Raman noodles, almonds and sesame seeds. Saute until golden brown.

Combine coleslaw, scallions, chicken and cranberries in large bowl. In a small sauce pan boil sugar, oil, vinegar and soy sauce. Refrigerate dressing.

Keep noodle mixture, salad mixture and dressing separate until ready to serve.

It's been a while...

I decided to give this blog thing another try. A dear friend, Irene McDonnell texted me today asking for a favorite recipe from our pig roast last year. I found the recipe in an article about Jean George V... who hosted a fabulous pig roast that was part of the inspiration for the one we had. Here is his wife Marja's delicious and easy macaroni and cheese recipe!


Marja's Mac and Cheese
Jean Georges’ wife’s recipe from the Pig Roast article in Food & Wine
8 to 10 servings

3/4 pound elbow macaroni
Extra virgin olive oil, for drizzling
1 1/2 cups heavy cream
1 cup of whole milk
1 cup of half and half
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon of salt
1/4 teaspoon ground white pepper
1 1/2 cups of shredded extra-sharp cheddar cheese (4 oz)
1 1/2 cups of shredded sharp cheddar cheese (4 oz)
1 1/2 cups of shredded Monterey Jack cheese (4 oz)
4 oz cold cream cheese, cut into 1/2 inch cubdes

1. Preheat the oven to 350 degrees. In a large pot of boiling, salted water, cook the macaroni for 3 minutes (it will still be very chewy). Drain the macaroni and return it to the pot. Drizzle lightly with the olive oil and toss well.

2. Butter a 10 X 15 in baking dish. In a large bowl, whisk the heavy cream with the half and half, the whole milk, eggs, nutmeg, salt, and pepper. Stir in the cheddar and Monterey jack cheeses and the macaroni. Spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.

3. Bake the macaroni for 5 minutes. Using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. Bake for 40 minutes, until bubbling.

4. Remove the baking dish from the oven and preheat the broiler. Broil the mac and cheese about 3 inches from the heat source until richly browned, about 2 minutes. Let stand for at least 10 minutes and up to 20 minutes before serving.

Make ahead: The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking, or add 15 minutes to the baking time.