Laura:
Summer Rolls
Salmon
4 (4oz) Salmon Cuts
4 TBS Hoisin Sauce (Gluten free) (Asian BBQ Sauce)
2 Tsp Ginger Powder
2 Tsp Garlic Powder
Salt
Pepper
2 TBS EVOO (Olive Oil)
Place fish on an oiled baking tray. Sprinkle all pieces of salmon with equal parts ginger, garlic, salt and pepper. Next, coat each with a thin layer of olive oil. Then, top each piece with a TBS of hoisin and spread it around. Finally, put the tray in the broiler for about 4 minutes. WATCH THE FISH and DON’T LET IT BURN.
This dish also works well with a simple watercress salad. Simply trim the watercress and dress it with vinaigrette of lime, salt, pepper and a touch of EVOO.
Spring Rolls
Ten (4 inch) Rice Papers
2 Cups cooked Rice Noodles
1 Bulb Fennel with top
1 Carrot
1 Piece Celery
1 TBS Rice wine vinegar
1 TBS Brown Sugar
1 tsp Salt
¼ lime
1 C Fresh Basil
1 C Fresh Cilantro
1 C Mint Fresh Leaves
The first step is to prepare the filling. Grate the carrot, celery and fennel bulb into a bowl (I know this is a pain but the effort will pay off). Chop ¼ of the fennel top and add it to the bowl along with the salt, sugar, vinegar and lime. Stir the mixture well and then put it to the side. Next, wash, dry and chop the mint, cilantro and basil and place into a bowl.
Now to assembling. The first thing to do is make sure you have a clean, dry non-stick work space (a clean plate or board is great for this). Spring rolls involve no cooking but the rice paper needs to be re-hydrated in order to roll. It’s important to do one at a time and be patient; it may take a few minutes before you get the hang of it. To re-hydrate the paper, fill a medium bowl or a high sided pot with very warm water. Submerge each paper in the water for about 5 second. Remove paper and lightly dry off access water and lay it on a flat surface. Begin to layer the fillings on one end of the roll starting with a 1/8 cup of rice noodles, then 2 TBS of the fresh herbs and then 3-4 TBS of the fennel and carrot mixture. (Hint: Filling the rolls well and not allowing the paper to become too wet will help the final product hold shape). Roll the filling into the paper just like you would roll a lunch wrap or as many would say a cigarette. Fold in the sides and keep the roll snug as you roll. Place the finished rolls on a plate and allow 10 mins for them to dry and become more firm.
Use your imagination on the filling. Summer rolls can be made to fit any dish. Adding a protein like shrimp, chicken or tofu can really make this dish a great summer meal all on its own.
Dipping Sauce:
2 TBS Peanut Butter
Juice or ½ a Lime
1 TBS Brown sugar
1 TBS Sriracha (Asian Hot Pepper Sauce)
1 TBS Hoisin Sauce (Gluten Free) (Asian BBQ Sauce)
1 TBS Soy Sauce (Gluten Free)
1 TBS warm water
Put all ingredients in a bowl and whisk together. Adjust ingredients depending on how spicy you like.
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Roberta:
Apricot Glazed Chicken
Ingredients:
1 1/2 lb of Chicken Breast
Salt and Pepper
5 tablespoons of Olive Oil
2 teaspoons of butter
Jar of Apricot preserves (you can also use orange)
crushed pecans (or walnuts)
1 lb of Carrots
2 lbs of red skin baby potatoes
4 Large cloves of garlic
1/4 cup of Brandy
2 Tablespoons of Rosemary
Preheat a large skillet over medium high heat with the olive oil
Season the chicken with salt and black pepper. Place the chicken breasts into the hot skillet and cook until golden brown, no pink remains in the center and juices run clear, about 4-5 minutes on each side. Once the chicken is done, place them on a plate with paper towel.
In the same skillet, add the apricot preserves and brandy. Ignite and allow the alcohol to cook out for a few seconds (REMEMBER to remove the skillet from the stove top when igniting). Add the butter.
Place chicken back into the glaze
Cook baby potatoes in pot of water for about 25 min or until tender, After potatoes are cooked add olive oil to skillet and a little butter places cooked baby potatoes in stir around add garlic and rosemary, salt and pepper. Cook for about 10 min or so until potato skins have a golden color.
Cut carrots and place them into a pot of water cook for about 15 to 20 min until tender.
arrange everything on plate, don't forget to drizzle the glaze over the chicken and some on the carrots.
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Josie:
Sicilian style ziti with eggplant
(4 to 6 servings)
1 lb cut ziti rigatoni pasta
1 to 2 lg eggplant
2 qt jars of Italian tomato sauce plain or (peeled tomatos)
1 lg onion (diced)
1/4 cup olive oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp of ground red hot pepper flakes (optional)
Instructions
In a sauce pot, combine olive oil and onion and cook over low heat until onion is caramelized. Added tomato sauce and stir occasionally. Season with salt, pepper and hot pepper flakes. Leave on heat for approximately 45m - 1hr. ( opt peeled Italian tomato's as to be passed in to the food mill to be liquefy prior to cooked)
Preparing the eggplants
Peel and cut the eggplant 1/4 inch thick slices. Place eggplant in colander and run under cold water. Sprinkle salt over the eggplant and leave to drain in colander to extract excess water for about 10 minutes. In a frying pan add olive oil and cook on medium heat. Once the oil is hot add the slices of eggplant and fry until lightly golden. Remove the eggplant from the pan and place on a paper towel to absorb the excess oil.
Cook the ziti rigatoni Pasta al dente drain well, combine sauce eggplants,and cheese on a tray then lay the ziti on top
Repeat the same on until you finish with pasta eggplant,and sauce sprinkle grated cheese on top topped with fresh basil to garnish serving suggestion hot
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Terrell:
Grilled Lamb with a Mango Siracha Barbecue Sauce and a side of Coconut Rice
Ingredients:
Lamb Chops 1- 1/2 inches thick.
1 Cup Jasmine Rice
1 Cup Water
1/2 Cup of Coconut Milk
1/4 Cup of Olive Oil
1 1/2 Tbsp Sugar
3 Sprigs of Rosemary (Chopped)
3 Sprigs of Thyme (Peeled off stem)
Rub Ingredients:
3 Tbsp of Curry powder
3 Tbsp of Coriander
1 1/2 Tbsp Chili Powder
1 1/2 Tbsp Cumin
1 1/2 Tbsp Garam Masala
Barbecue Sauce:
2 Tbsp of Butter (or Margerine) Melted
1 Cup of water
1 Cup of ketchup
2 tsp of mustard powder
1 tsp of salt
1 tsp of celery seed
2 Tbsp of brown sugar
2 Tbsp of lemon juice
4 Tbsp of Siracha
Lamb: You'll need 3-4 nice sized chops 1-1/12 inches thick. The lamb chops need to be cleaned, patted dry and the fat needs to be trimmed. Once that is completed rub the chops evenly with olive oil. Season with salt, pepper, rosemary and thyme making sure to get both sides. Let marinate for at least 24 hours. Once the overnight marination is done you want to add your already prepared rub. Make sure to evenly coat the lamb chops with the rub. Let stand for a half an hour or so in order for the lamb to soak up the seasonings. Heat a large cast iron skillet and add 2-3 Tbsp of olive oil just enough to coat the bottom. Once the oil has been heated (which won't take long) add your lamb chops. Cook the lamb for abut 5-7 minutes on each side for medium rare or until your preferred choice of doneness. Side Note: your chops may begin to fold upwards and if so you can just sit a pot with some water on top of them to make sure they cook evenly all the way through or another trick is using a brick wrapped in aluminum foil. Once they are done pull them from the skillet and place on paper towel to absorb an excess oil.
Coconut Rice: This is as simple a recipe as can be. You'll need 1/2 Cup of coconut milk (I recommend Goya), 1 Cup of water, 1 Cup of Rice (I recommend Jasmine Rice), 1 Tbsp of Butter and Salt/Pepper to taste. Combine the coconut milk, water and butter in a small pot and bring to a boil. Add rice and bring back to a boil. When the rice begins to boil cover the pot and put the flame on the lowest setting and let cook for 12-15 minutes until done.
Mango Siracha Barbecue Sauce: Place the mango in a blender and puree. Once that is done in a medium bowl, combine it with the butter or margarine, water, ketchup, mustard powder, salt, celery seed, brown sugar, lemon juice and Siracha mix well that simple.
Rub: Combine all seasonings.
