RECIPE

Braised Tuna with Ginger and Soy

Ingredients:

5 tablespoons rice wine vinegar
1/3 cup dark soy sauce
1/3 cup white wine
1/8 teaspoon ground cardamom
½ teaspoon sugar
3 tablespoons peanut oil
Tuna steaks to serve 4
1 small onion, peeled and diced
1 tablespoon minced fresh ginger
3 cloves garlic, peeled and minced
2 teaspoons toasted (Oriental) sesame oil
2 scallions, diced
salt and freshly ground black pepper to taste

Heat oven to 375° F. Combine vinegar, soy sauce, white wine, cardamom and sugar in a small bowl.
Put 2 tablespoons of the peanut oil into a Dutch oven or flameproof casserole over medium-high heat. When oil is hot, add tuna steaks (sauté in batches if pan is crowded and sauté for about 2 minutes. Turn tuna over and sauté for 1 additional minute. Remove steaks from pan and keep warm.
Add remaining tablespoon of ...

Low Country Tomato Pie

Ingredients:

Preheat oven to 375º 

3 C shredded sharp cheddar cheese
1 C gruyere cheese, shredded
1 C mayonnaise
3-4 large ripe tomatoes, sliced ½” thick
½ sweet onion, sliced thin
1 C bread crumbs
1-2 Tbsp basil (fresh)
1-2 Tbsp chives (fresh)
1 C Parmesan cheese (grated)
1 pie crust
Salt and ground pepper 

Use a quiche or pie pan. Bake pie crust according to directions. Place enough sliced tomatoes to cover a cookie sheet on paper towels and salt. Let them sit for 30 minutes to 1 hour and then blot up moisture. 
To assemble, place onions on bottom of pie crust; sprinkle with ⅓ C bread crumbs and ⅓ C Parmesan cheese. Cover with tomatoes (overlapping). Sprinkle with ground pepper, basil, chives, ⅓ C bread crumbs and ⅓ C Parmesan cheese. In a separate bowl, combine cheddar and gruyere cheese a ...

Bunuelos with Glazed Bacon and Heirloom Tomatoes

 

Ingredients:

Preheat oven to 425º

¼ cup butter 
Good pinch of salt
1 cup water
1 cup plain flour
2 eggs and 1 yoke
½ tsp. Dijon mustard
½ tsp. cayenne pepper
½ cup Manchego cheese (fine grate)
1 T finely chopped thyme leaves (can substitute any herb to compliment meat if using for sandwich)

Bring butter, salt and water to a boil. Quickly add flour and stir vigorously with a wooden spoon until mixture forms a ball and falls away from side of the pan. Gradually add eggs, mustard, spices, herbs and cheese until combined. Use piping bag or 2 spoons to form and place on baking sheet. Bake for 10 minutes and reduce heat to 350º and bake 12-15 minutes until browned. Serve hot or cold.

Bacon:
Place bacon on sheet pan and sprinkle with brown sugar (can use maple). Bake until crispy at 400-450º. Slice f ...

Tomato Goat Cheese Appetizer

Ingredients:

Sauté: 3 T olive oil 
1 green onion, chopped into green
1clove garlic, chopped

Add:
1 large can diced tomatoes…28 oz. (May add tomato paste)
1 T finely chopped parsley
1 T chopped basil
salt & pepper

Cook 20 mins. or until reduced to medium thick sauce.
Crumble 1 log (4”) goat cheese into baking dish.
Cut 4-8 sundried tomatoes into strips.
Place on top of cheese.
Sprinkle chopped fresh tarragon and julienned basil on cheese.
Sprinkle with Pecorino Romano or Parmesan cheese…generous amount
Pour sauce over mixture, cover with foil and bake for 25 minutes at 350 degrees.

Serve with toast rounds rubbed with garlic and drizzled with olive oil.

 

 

Pink Peppercorn Thyme Soda

Ingredients:

8 whole star anise
2 Tbsp whole pink peppercorns, plus additional for garnish
1 Tbsp whole cloves
3 C water
1 C sugar
½ C fresh thyme sprigs plus 8 additional sprigs for garnish
Ice cubes
4 C chilled club soda

Toast anise, 2 Tbsp peppercorns and cloves in a small skillet over medium-high heat until aromatic, stirring often, about 2 minutes. Wrap spices in a triple layer of cheesecloth; tie shut. Pound with rolling pin to crush spices lightly. Bring 3 C water and sugar to boil in medium saucepan and add spices in cheesecloth. Remove from heat, cover and steep 15 minutes. Add ½ C thyme sprigs, cover and steep 10 minutes longer. Strain syrup into a medium bowl and chill until cold. (DO AHEAD) Can be made 1 week ahead. Cover and keep refrigerated.

Fill 8 tall glasses with ice. Divide syrup among glasses. Add ...

Lemon Thyme Cookies

Ingredients:

Preheat oven to 350 º

1¼ C flour
½ tsp cream of tartar
½ C unsalted butter, softened
¾ C flour
1 egg
2 Tbsp fresh lemon thyme, finely chopped or ¾ oz. dried lemon thyme

Sift flour and cream of tartar together. Cream butter with sugar; add egg and mix well. Blend in flour mixture until well incorporated. Stir in lemon thyme. Chill at least 2 hours.
Roll into balls the size of small walnuts and bake on greased cookie sheet for 10-14 minutes. Edges may brown slightly.

Strawberries and Cream

Ingredients:

1 (14 oz.) can Eagle Brand condensed milk
1 ½ cups cold water 
1 (3 ½ oz.) package instant vanilla pudding
2 cups (1 pint) whipping cream, whipped
1 loaf pound cake, cut into cubes
1 quart fresh strawberries, sliced
1 cup or large jar of real strawberry preserves.
(1 tablespoon brandy sprinkled on top of pound cake between layers)

In a large bowl, combine sweetened condensed milk and water. Add pudding. Mix well. Chill for 5 minutes. Add whipping cream folding into pudding mixture. Use 4 quart glass bowl, layering ingredients as follows, pudding, pound cake, brandy, preserves, and strawberries. Continue ending with the pudding on top and garnish with strawberries. Chill for 4 hours before serving. 
Serves 12 - Can add blueberries or other berries to the strawberry mixture if you wish.

Smoked Salmon Pate

Ingredients:

Makes one rolled loaf 

3 packages (8oz. each) cream cheese
1 T. horseradish
11/2 t. dried dill
1T lemon juice
1t. all purpose seasoning such as Emeril or Natures
1T. Worcestershire
2 pounds smoked salmon, diced
Garnish: fresh dill and lemon slices
Condiments: chopped red onion, capers, chopped cucumbers, caviar (optional) pumpernickel bread

Soften cream cheese and add horseradish, dried dill, lemon juice, all purpose seasoning, and Worcestershire. Line cookie sheet with parchment or waxed paper. Spread mixture evenly into rectangle approximately 1/4 inch thick. Chill. Layer the smoked salmon, roll jelly roll fashion. Place on serving tray and garnish. Serve with condiments and pumpernickel bread.

Chicken with Dried Plums and Sage

Ingredients:

Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup sauce)

4 (6-ounce) skinless, boneless chicken breast halves

2 tablespoons chopped fresh sage, divided

1/2 teaspoon salt

1/4 teaspoon black pepper, divided 

4 teaspoons olive oil, divided

2 cups thinly sliced onion (about 1 large)

1/2 cup dry white wine

1/2 cup fat-free, less-sodium chicken broth

12 pitted dried plums, halved

1 1/2 teaspoons balsamic vinegar 

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1 tablespoon sage, salt, and 1/8 teaspoon pepper.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 3 minutes on each side or until done. Remove ch ...

White Bean, Sage, and Sausage Soup

Ingredients:

 The perfect simple dinner on a busy night, this soup gets a double hit of fennel essence from chopped fennel bulb and the fennel seeds that flavor the sausage. Enjoy half for dinner tonight, and spoon half into a freezer bag to make life easier another night.

2 cups chopped onion

1 cup chopped fennel bulb

1/2 to 1 teaspoon crushed red pepper

20 ounces hot Italian sausage links, casings removed

8 garlic cloves, minced

1/4 cup chopped fresh sage

1 tablespoon tomato paste

1 cup dry white wine

6 cups unsalted chicken stock 

2 cups chopped plum tomato 

4 (14.5-ounce) cans organic cannellini beans, rinsed and drained

1/4 cup chopped fresh flat-leaf parsley

Heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion and next 4 ingredients (through garl ...

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