Bbq Halibut Steaks

EASY breezy grilling recipe! As seen on allrecipes.com
http://allrecipes.com/recipe/barbeque-halibut-steaks/detail.aspx


No hours of marinating required, just baste and grill!

Shopping list: (serves 3)

-2 tablespoons butter

-2 tablespoons brown sugar

-2 cloves garlic minced

-1 tablespoon lemon juice

-2 teaspoons soy sauce

-1/2 teaspoon ground black pepper

-1 (1 pound) halibut steak

-Preheat grill to medium-high heat

-Place butter, brown sugar, garlic, lemon juice, soy sauce and ground pepper into a small sauce pan.

-Cook over medium heat until, stirring occasionally until butter is melted and sugar is dissolved. 

-Lightly oil grate.

-Brush fish with sauce and place on grill.

-Cook 5 minutes on each side, basting with sauce. 

-When fish is fully cooked it should easily flaked with a fork.

-Discard remaining basting sauce and serve. 

Mada inspired: Basil Lemonade

This recipe is inspired by Mada. All of the Mada hair products have a distinctly refreshing lemon basil fragrance which I love. 

Have you tried Mada? You should! 
http://www.madahair.com/

I found this recipe here: 
http://www.epicurious.com/recipes/drink/views/Basil-Lemonade-238928

While I am posting this step by step recipe for Basil Lemonade, please note that you can use the basil lemon syrup for all kinds of things like Vodka Gimlets or iced tea. 


What you'll need: (serves about 6 cups)


(basil syrup)
-4 cups packed fresh basil
-4 cups water
-2 cups sugar
-9 (4x1 inch) strips lemon zest


(lemonade)
-2 cups basil lemon syrup (see above)
-2 cups cold water
-2 cups ice cubes
-1 1/4 cups fresh lemon juice


-Measure 4 cups (packed) fresh basil

-Cut 9 (4x1 inch) strips of lemon zest. 

-In a medium sauce pan add basil and 2 cups of sugar

-Add 4 cups of water and lemon zest.

-Bring mixture to a boil and stir until sugar is dissolved. 

-Cover and remove from heat and let stand for 1 hour.

-Transfer to an air tight container and chill for 1 hour. 

-Meanwhile, juice your lemons to yield 1 1/4 cups fresh juice.

-Strain basil lemon mixture into a bowl through a fine sieve, pressing hard. Discard solids.

-In a pitcher combine 2 cups basil lemon syrup, 2 cups cold water and 1 1/4 cups fresh lemon juice. 
-Chill until ready to serve. 

-Serve over ice. 

Enjoy, enjoy, enjoy!!!

Chilled Peach Soup with Fresh Goat Cheese

This one is for the veggies! 
I got this recipe from the July 2011 issue of Food and Wine magazine. 

The flavor of this soup is truly extraordinary. Its fresh, clean and delightfully healthy!


Shopping list: (serves 4)


-3 cups sliced peeled peaches (about 4 peaches)
-1/4 cup finely diced peeled seedless cucumber, plus thin slices for garnish
-1/4 cup finely diced yellow bell pepper, plus thin slices for garnish
-1/4 cup diced dried apricots
-2 tablespoons honey
-3 tablespoons crumbled fresh goat cheese, plus more for garnish
-1/4 cup white balsamic vinegar, plus more for seasoning
-1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling
-Kosher salt
-1 large garlic clove
-2 cups diced baguette (1/2 inch)
-basil leaves for garnish
-freshly ground black pepper


-Dice your apricots

-Dice your cucumber

-Dice your yellow bell pepper

-Dice your peaches
-Place the apricots, cucumber, yellow bell pepper and peaches into a dish and toss.

-Add honey, goat cheese, 1/4 cup vinegar, and 2 tablespoons of olive oil. Stir in 1 1/2 teaspoons of salt. Add garlic clove. 

-Cover and refrigerate overnight.


-Discard the garlic. Transfer contents to food processor and puree. 
-Add 1/4 cup of water and puree until very smooth and creamy. 

-Refrigerate soup until very cold, about 1 hour.


-Meanwhile, dice the baguette.

-In a medium skillet, heat 1/4 cup olive oil. Add diced baguette and cook over medium heat, stirring until golden and crisp. 

-Using a slotted spoon, transfer croutons to paper towels and season with salt.

-Pour peach soup into shallow bowls and garnish with sliced cucumber, sliced yellow bell pepper, goat cheese crumbles and basil.  
-Drizzle lightly with olive oil, season with black pepper and serve. 

Yeah. You're welcome.

Nanna's Avocado Pie

This is a recipe I got out of an old hand-written recipe book that belonged to my Dad's grandmother, Dulcina Peltier. Doesn't she sound divine?!!! I think so. I met her once when I was an itty bitty child but never really knew her. Both of my parents speak very highly of her so for that I know she was something special. I know she lived in Hollywood, wore beautiful jewelry and always dressed fancy. She had her own personal antique dealer, she loved cats and was very proper and tidy. So tidy, infact that she used to vacuum her cat! Ahhh ha ha ha! And when ever she would make fried chicken, she did in the garage so it wouldn't stink up her house. What a gem! 


Pardon the lengthy intro but I wanted to reel you in with her introduction so you wouldn't turn up your nose at the idea of eating a pie made of avacados. Now, do you think she sounds like the type of person would make a nasty tasting pie...? I think not. This pie is sweet, creamy and delicate! Not intriguing enough?... It's a "no bake" pie so its super EASY!


Shopping list: 
1 (9 inch) prepared graham cracker pie crust
2 ripe avacados - peeled pitted and cubed
1/3 cup fresh lime juice (about 2 limes)
14 once can of sweetened condensed milk
8 ounce cream cheese


-Peel, pit and cube 2 ripe avocados

-Juice limes

-Place cubes of avacodo into a food processor and puree until smooth.

-Add 12 ounces of the 14 ounce can of sweetened condensed milk, 6 of the 8 ounces of cream cheese (cubed) and lime juice to the food processor and puree until smooth.


-Pour mixture into pie crust and chill for at least 1 hour before serving. 


-Garnish with lime slices

OR, you can serve it as a mousse like this. 

Mmmm... Its good!

Enjoy!

"Mamma Knows Best Tip": rock hard avocados ripe in 24 hours!

Have rock hard avocados and need to use them tomorrow? Here is a little trick my mom taught me. 

Get a small brown paper bag like this: 

Place the avocados into the bag and roll the top down tightly. Set aside. Check it in 24 hours. 

Its magical... OR its because the paper bag traps the ethylene gas the avocados produce and helps them to ripen. Either way, it works! Try it!

http://www.youtube.com/watch?v=y29eTcRFEl8

Meatloaf! No plastic trays or hair nets required.

Que the Brady Bunch theme song cause we're making meatloaf!

I had this at my Mom and Dad's house for the first time in many, many years and it blew me away. I forgot how good it was!
I know, I know,... Meatloaf has gotten a bad rep over the years but I recommend giving it a 2nd chance (if you aren't already a fan). 


I called my Mom for the recipe which she got off our family favorite website allrecipes.com. Here is a link to the original recipe: http://allrecipes.com/recipe/easy-meatloaf/detail.aspx
Mom, of course, put her own spin on the recipe by doing half of the meat mixture with ground pork as well as adding tomato sauce and evaporated milk. She says it makes it taste richer. I will include these steps below, because why would we do it any other way...? 


Shopping list: (serves 8)
3/4 1b. ground pork (not sausage!)
3/4 lb. lean ground beef
1 egg
1 small onion chopped
1 tablespoon olive oil
2 tablespoons fresh chopped parsley
1 8 ounce can tomato sauce
1 5 ounce can evaporated milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
1/3 cup ketchup


-Preheat oven to 350 degrees
-Heat olive oil in a skillet over medium high heat. Add chopped onion.

-Sautee the onions until they are translucent like this. 

-Remove from heat and set aside to cool.
-In a liquid measuring cup, empty the contents of the 5 ounce can of evaporated milk. Add tomato sauce to the evaporated milk until combined liquid measures 1 cup. 
-In a large bowl combine ground pork, egg, onion, parsley, bread crumbs and evaporated milk/ tomato sauce mixture. (Don't be a princess, use your freshly washed hands!) 

-Season with salt and pepper and place in a lightly greased 5x9 inch loaf pan.
-In a small bowl combine brown sugar, mustard and ketchup.

-Mix well and pour over the meatloaf. Or as my mom would say, "Do it like your frosting a cake!"

-Bake in the oven at 350 degrees for 1 hour.


It will make your house smell heavenly. The dog will be panting, the cat will be pacing... You'll notice a colorful prism on the wall... And you'll discover it is merely the light catching the thread of drool hanging from your husband's chin... Seriously, it smells that good!

Dinner is served!

4th of July menu preview

The 4th of July is TOMORROW! 

It is truly one of my favorite holidays and this year we're hosting the family for an evening of fun, food and fireworks! Here is a preview of tomorrow's menu:

Hamburgers and hotdogs 

To make the usual burger and hotdog a little more exciting, set out an assortment of toppings your guests can experiment with. Ex:

-along with cheddar, offer swiss and bleu cheese

-side of bacon. always have bacon.

-avocado

-sauerkraut

-along with yellow mustard offer course ground dijon mustard

Indonesian Chicken Satay

In place of chicken and veggie kabobs I opted for this Satay because its so delicious and served with a peanut sauce for dipping that is out of this world. 

http://allrecipes.com/recipe/indonesian-satay/detail.aspx

Potato Salad

I've been dying to try this recipe from the July issue of Cooking Light magazine. Everything about it sounds amazing. Its called Creamy Buttermilk Herb Potato Salad. Potato salads are great because you can make them 1 day ahead and spend more time sipping wine and chatting with your guests on the day of the event.

http://www.myrecipes.com/recipe/creamy-buttermilk-herb-potato-salad-50400000113753/

Corn on the Cob

I'm keeping it simple. Butter, sea salt and fresh ground pepper.

Watermelon

Set out a platter of big triangle slices of watermelon.

Fresh Basil Lemonade

Traditional summertime beverage with a twist. 

http://www.epicurious.com/recipes/drink/views/Basil-Lemonade-238928

Apple pie

What kind of 4th of July celebration would we have without apple pie??? This recipe from allrecipes.com is the only apple pie recipe I make because its the best and I dare you to introduce me to a better one... 

http://allrecipes.com/recipe/apple-pie-by-grandma-ople/detail.aspx

I will post the step by step next week. Until then... Have a great 4th! May you eat alot, drink alot and refrain from starting fires. Please be kind to animals and let freedom ring!!!