This is an awesome dip! Great with crudite and chips or as a sauce with cold chicken or with grilled fish. The fresh herbs lend this dip to so many other uses.
2 C. (packed) trimmed watercress sprigs
1/2 C. fresh basil leaves
3 Tbsp. chopped fresh chives
1 Tbsp. chopped fresh tarragon
1/2 Tsp. grated lemon peel
1/2 C. Mayo
1/4 C. sour cream
11/2 Tbsp. fresh lemon juice
2 anchovy fillets
1 Tsp. dijon mustard
1 garlic clove, peeled
Assorted cut-up vegetables (for dipping)
Assorted chips(for dipping)
Combine first 5 ingredients in processor; blend 5 seconds. Add next 6 ingredients. Blend until everything is finely chopped, scraping down bowl occasionally. Season dip with salt and pepper. Transfer to bowl, serve and enjoy. Can be made 2 hours ahead, cover and chill.
Saturday, March 19, 2011
Saturday, March 12, 2011
Fresh Orange-Apple Chutney
1 1/2 navel oranges
1 Golden Delicious apple, peeled, cored, cut into 1/3" cubes
1/2 red onion, coarsely chopped
1/3 C. chopped fresh cilantro
1 Tbsp. chopped, seeded jalapeno chile
1 Tbsp. extra-virgin olive oil
1 Tbsp. red wine vinegar
1 Tbsp. honey
1 tsp. garam masala (cardamom, cumin, coriander,clove, cinnamon, black pepper)
1 tsp. minced, peeled fresh ginger
Cut all peel and white pith from oranges, following contour of fruit. Cut segments into 1/3-inch cubes; place in medium bowl. Add all remaining ingredients; toss to blend. Season to taste with salt. Can be made up to 8 hours ahead. Cover and chill.
1 Golden Delicious apple, peeled, cored, cut into 1/3" cubes
1/2 red onion, coarsely chopped
1/3 C. chopped fresh cilantro
1 Tbsp. chopped, seeded jalapeno chile
1 Tbsp. extra-virgin olive oil
1 Tbsp. red wine vinegar
1 Tbsp. honey
1 tsp. garam masala (cardamom, cumin, coriander,clove, cinnamon, black pepper)
1 tsp. minced, peeled fresh ginger
Cut all peel and white pith from oranges, following contour of fruit. Cut segments into 1/3-inch cubes; place in medium bowl. Add all remaining ingredients; toss to blend. Season to taste with salt. Can be made up to 8 hours ahead. Cover and chill.
Shrimp and Coconut Curry with Green Beans
3/4 # green beans, trimmed, cut into 1 1/2 " pieces
3 lemongrass stalks
1 C. coarsely chopped shallots
1 C. chopped fresh cilantro
1/4 C. coarsely chopped seeded jalapeno chiles
2 Tbsp. Indian curry powder
1 Tbsp. coarsely chopped peeled fresh ginger
1/4 C. coarsely chopped fresh basil
1/4 C. water
2 Tbsp. vegetable oil
2 C. canned unsweetened coconut milk
2 1/2# uncooked medium shrimp, peeled, deveined
Lime wedges
Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2" from bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next 5 ingredients, chopped basil, and 1/4 C. water. Blend until paste forms.
Heat oil in large skillet over med-high heat. Add curry paste; cook stirring often, until dry, 2-3 minutes. Stir in coconut milk; bring to a simmer. Add shrimp; reduce heat to med-low and simmer until shrimp are just opaque in center, about 5 mins. Add green beans; stir to heat through. Adjust seasoning with salt and pepper. Transfer to serving bowl, garnish with whole basil leaves. Serve with lime wedges.
3 lemongrass stalks
1 C. coarsely chopped shallots
1 C. chopped fresh cilantro
1/4 C. coarsely chopped seeded jalapeno chiles
2 Tbsp. Indian curry powder
1 Tbsp. coarsely chopped peeled fresh ginger
1/4 C. coarsely chopped fresh basil
1/4 C. water
2 Tbsp. vegetable oil
2 C. canned unsweetened coconut milk
2 1/2# uncooked medium shrimp, peeled, deveined
Lime wedges
Cook green beans in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Cut 2" from bottom of each lemongrass stalk; discard tops. Thinly slice bottom pieces; place in processor. Add next 5 ingredients, chopped basil, and 1/4 C. water. Blend until paste forms.
Heat oil in large skillet over med-high heat. Add curry paste; cook stirring often, until dry, 2-3 minutes. Stir in coconut milk; bring to a simmer. Add shrimp; reduce heat to med-low and simmer until shrimp are just opaque in center, about 5 mins. Add green beans; stir to heat through. Adjust seasoning with salt and pepper. Transfer to serving bowl, garnish with whole basil leaves. Serve with lime wedges.
Weekly Menu Mar. 12th-Mar. 18th
Saturday
Dinner Out with Friends
Sunday
Shrimp and Coconut Curry with Green Beans
Basmati Rice
Fresh Orange-Apple Chutney
Monday
Tomato, Fennel, and Crab Soup
Mixed Baby Green Salad with a Grainy Mustard dressing
French Baguette
Tuesday
Oven Roasted Chicken with Fresh Herbs
Caramelized Root Vegetables
Wednesday
Multi-Grain Pasta with Butternut Squash and Lamb
Thursday
Mixed Greens and Sausage Soup
Crudite with Extra Green "St. Patty's" Goddess Dip
Friday
Beef Stew with Forest Mushrooms
Arugula Salad with Garlicky Vinaigrette
Monday, March 7, 2011
Carolina Style Pulled Pork - Slow Cooker version
One of my all-time favorites! I also use this recipe to make my Carnitas, just subtract the vinegar, liquid smoke, and BBQ sauce. Serve with warm flour tortillas, smashed pinto beans and rice, Ole!
1 (7-9#) Pork Shoulder, bone in (sometimes called a Boston Butt)
2-3 Tbsp. vegetable oil
10 gloves garlic, smashed
1 C. Orange Juice
juice of 1 lime
juice of 1 lemon
1 C. Chicken stock
1/4 C. cider vinegar
1-2 Tbsp. liquid smoke
salt and pepper, to taste
BBQ Sauce - can be made up to a week ahead
1/2 C. cider vinegar
3 Tbsp. ketchup
3 Tbsp. brown sugar
1 Tsp. red pepper flakes
salt and pepper, to taste
Season pork shoulder really well with salt and pepper. Heat over med-high heat a large heavy bottomed pan (big enough to fit pork). Add oil and allow oil to begin to smoke. Sear pork shoulder on all sides to a nice brown. Remove and place into the slow cooker. Add all other ingredients and cook covered for 10 hours on low.
Remove and place in pan, pull with fork, remove bone. Can be made 1-2 days ahead and reheated. Serve with sauce and cole slaw. Enjoy!
Sauce- whisk all ingredients together in a large bowl. Serve with pork.
1 (7-9#) Pork Shoulder, bone in (sometimes called a Boston Butt)
2-3 Tbsp. vegetable oil
10 gloves garlic, smashed
1 C. Orange Juice
juice of 1 lime
juice of 1 lemon
1 C. Chicken stock
1/4 C. cider vinegar
1-2 Tbsp. liquid smoke
salt and pepper, to taste
BBQ Sauce - can be made up to a week ahead
1/2 C. cider vinegar
3 Tbsp. ketchup
3 Tbsp. brown sugar
1 Tsp. red pepper flakes
salt and pepper, to taste
Season pork shoulder really well with salt and pepper. Heat over med-high heat a large heavy bottomed pan (big enough to fit pork). Add oil and allow oil to begin to smoke. Sear pork shoulder on all sides to a nice brown. Remove and place into the slow cooker. Add all other ingredients and cook covered for 10 hours on low.
Remove and place in pan, pull with fork, remove bone. Can be made 1-2 days ahead and reheated. Serve with sauce and cole slaw. Enjoy!
Sauce- whisk all ingredients together in a large bowl. Serve with pork.
Saturday, March 5, 2011
Turkey Sausage, Peppers, and Onions served over Bowtie Pasta
Olive oil
1# turkey sausage
1 red pepper, sliced thin
1 green pepper, sliced thin
1 large onion, sliced thin
2 cloves garlic, minced
1/4 C. white wine
1 15oz. can San Marzano tomatoes
1 Tbsp. Oregano
2 Tbsp. flat leaf parsley, fine chopped
Red chili flakes, to taste
Salt and pepper, to taste
1# Bowtie pasta
fresh grated parmesan cheese
Preheat Oven to 400°F.
Place saute pan over med-high heat, once hot add 1-2 Tbsp. olive oil. Once oil shimmers, add sausage and brown. Remove sausage from pan and reserve warm. To hot pan add onions and peppers (you may need a little more oil). Lower heat and cook slowly until onions are translucent. Add garlic, cook for 2 minutes. Add tomatoes, with back side of wooden spoon smash slightly. Add oregano and red pepper flake. Cook for 4-5 minutes, add wine, and reduce liquid by half. Return sausages to the pan, cover and place in oven for 30 minutes.
While sausage mixture is cooking, bring large pot of salted water to a boil. Add pasta and cook until al dente (cooked enough to be firm, but not soft), 8-9 minutes. Drain pasta well and toss with a little olive oil. Time it so pasta is done when sausage is ready.
Remove sausage from oven, add parsley and just seasoning with salt and pepper. Serve sausage mixture over pasta, top with a little fresh grated parmesan cheese.
1# turkey sausage
1 red pepper, sliced thin
1 green pepper, sliced thin
1 large onion, sliced thin
2 cloves garlic, minced
1/4 C. white wine
1 15oz. can San Marzano tomatoes
1 Tbsp. Oregano
2 Tbsp. flat leaf parsley, fine chopped
Red chili flakes, to taste
Salt and pepper, to taste
1# Bowtie pasta
fresh grated parmesan cheese
Preheat Oven to 400°F.
Place saute pan over med-high heat, once hot add 1-2 Tbsp. olive oil. Once oil shimmers, add sausage and brown. Remove sausage from pan and reserve warm. To hot pan add onions and peppers (you may need a little more oil). Lower heat and cook slowly until onions are translucent. Add garlic, cook for 2 minutes. Add tomatoes, with back side of wooden spoon smash slightly. Add oregano and red pepper flake. Cook for 4-5 minutes, add wine, and reduce liquid by half. Return sausages to the pan, cover and place in oven for 30 minutes.
While sausage mixture is cooking, bring large pot of salted water to a boil. Add pasta and cook until al dente (cooked enough to be firm, but not soft), 8-9 minutes. Drain pasta well and toss with a little olive oil. Time it so pasta is done when sausage is ready.
Remove sausage from oven, add parsley and just seasoning with salt and pepper. Serve sausage mixture over pasta, top with a little fresh grated parmesan cheese.
Weekly Menu Mar. 5th-Mar. 11th
Saturday
Turkey Sausage, Peppers, and Onions served over Bow-tie Pasta
Romaine Salad with Roasted Garlic Vinaigrette
Sunday
Grilled Mahi-Mahi Tacos with Pineapple Salsa
Mexican Chopped Salad
Monday
Carolina Style Pulled Pork with Cole Slaw and Shredded Potatoes
Green Salad with Sweet Onion Vinaigrette
Tuesday
Curried Green Lentils with Basmati RiceOven Roasted Spiced Cauliflower
Wednesday
Pork Chile Verde
Red Beans and Rice
Thursday
"Freezer Night" - See what's in the deep freeze and just go with it
Friday
"Steak and Martini Night"
Grilled Porterhouse Steaks
Asparagus
Roasted Potatoes with Sea Salt and Rosemary
Caesar Salad
Lemon-tini's
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