Archive for July, 2014


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Ingredients:

4 large slices of filet of sole

1 cup seasoned bread crumbs

1 egg (beaten)

olive oil (for frying)

4 hero breads

1/2 cup sliced red onion

2 tomatoes (cut into small pieces)

16 small shrimp (boiled/cooled)

1 tsp sea salt

1 tbsp. olive oil

1 tbsp. white balsamic vinegar

Directions:

1. Dip sole into egg and then bread crumbs. Coat well.

2. In a large skillet put about 3 tbsp. of olive oil. Cook sole on both sides for about 3 minutes each. Let drain on paper towel.

3. In a large bowl, put tomatoes, red onions, shrimp, 1 tbsp. olive oil and white balsamic vinegar and sea salt. Mix well.

4. Place filet of sole on hero bread. Top with shrimp tomato salad.  *See photo.

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Almond Chocolate Chip Cookies

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Ingredients:

1 1/2 cups almond flour
1/4 cup butter, room temperature
1/4 cup sugar
1 egg
1/4 tsp. salt
1/2 tsp. vanilla extract
1/4 tsp.  baking soda
1/2 cup chocolate chips (milk chocolate or semi sweet)
1/2 cup chopped almonds (very small chopped pieces)

Directions:

Preheat your oven to 400 degrees.

1. In a large bowl, cream  the butter and sugar.
2. Beat egg into the butter and sugar mixture.
3. Next, add almond flour, salt, vanilla and baking soda in with the other ingredients.  Mix well.
4. Add chocolate chips and nuts.  Stir  them into the batter.
5. Roll  dough into 1-inch balls and press them down gently onto a non-stick baking pan
6. Bake for 10-12 minutes until the cookies rise and the edges have browned. Make sure they don’t burn.

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Ingredients:

1 1/2 lbs. large sea scallops

1 lemon (juiced)

1 lb. potatoes (peeled and cut into cubes)

1/4 cup  heavy cream

2 tbsp. butter

1/2 cup cheddar cheese (grated)

1 tsp. sea salt

1 head of cauliflower

olive oil

paprika (optional)

Directions:

Preheat oven to 400 degrees.

1. Chop up cauliflower and place on a cooking sheet. Drizzle olive on top. Sprinkle with sea salt and a little paprika.

2. Cook in oven for about 30 minutes, until tender. Leave to the side and keep warm.

3. While cauliflower is cooking, boil potatoes for about 15 minutes (until tender) and drain well.

4. In a bowl mix potatoes with heavy cream, butter, 1 tsp.sea salt and cheddar cheese. Mix until creamy. (Keep warm.)

5. In a large skillet, put 1 tbsp. olive oil. Sear scallops on each side (about 5 minutes in total.) Sprinkle a pinch of sea salt while cooking. During the last minute of cooking, squeeze fresh lemon juice on top.

6. To plate the meal, place a dollop of mashed potatoes. Put scallops on top and roasted cauliflower around it. (See photo.)

Marinated Beef Kabobs

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Ingredients:

3 lb. London broil (cut into small bite size cubes)

4 green bell peppers (cut into small squares)

2 large sweet onions (cut into small square)

Marinade:

1  cup olive oil

1/2 cup soy sauce ( low-sodium)

1/4 cup Worcestershire sauce

1/2 tsp sea salt

3 tbsp. chopped fresh parsley

1 tsp. fresh ground black pepper

1/3 cup white wine vinegar

2 tbsp. fresh garlic (minced)

1/2 cup honey

Directions:

1. In a blender, mix all marinade ingredients.

2. In a large Ziploc bag, put beef and a cup of marinade. Shake bag.  Refrigerate over night.

2. Arrange bamboo sticks with beef, green pepper and onion and repeat once again.

3. Cook on a grill until beef is cooked to your desired taste. Green peppers and onions should be tender.

4. Brush with marinade while cooking.

*Keep left over marinade in the refrigerator for about a week.

 

 

4th of July Spirits

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Ingredients:

1 oz. Cruzan Aged Light Rum

1 oz. Cruzan Strawberry Rum

Lime slices

soda water

Optional: Strawberry Slice For Garnish

Directions:

Add rum and ice and shake in a cocktail shaker. Put cubes in a glass and pour chilled rum over it. Pour chilled soda water on top. Stir and drink.

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Guacamole Filled Fillo Shells

Ingredients:

2 boxes of mini fillo shells

2 ripe avocados

1/2 tsp. sea salt

1 tbsp.  fresh lime juice

1/4 cup  thinly sliced green onion (scallions)

1 chile stems and seeds removed minced (*optional)

1/4 tsp. black pepper

Mix all ingredients (except fillo shells)  until creamy.  Fill fillo shells with guacamole and serve.

Bruschetta

Ingredients:

3 ripe tomatoes (chopped)

2 scallions (chopped)

1 tsp. sea salt

2 tbsp. olive oil

2 tbsp. white balsamic vinegar

Mix all ingredients in a bowl. Top pieces of crunchy bread of crackers with tomato topping.