Category Archives: Photography

CLASSIC FRENCH ONION SOUP

From a tiny BEACH kitchen:

French Onion Soup is one of my favs to order in a restaurant.  It always seemed to be a treat with a pound of cheese melted down the sides of the crock, and a roll (carbs!) floating in the broth.  It never occurred to me that I could make it better, and lighter, at home.  This recipe changed my mind.

If you have a food processor, use it.  Slicing the onions will take no time at all.  Please don’t pile a bag of shredded low fat cheese on top of this soup.  It won’t do it justice.  Buy a block of Gruyere and shred it yourself.  A small amount of Gruyere melted on top of a thin piece of toasted sourdough or french bread is all you need to experience a fantastic full, rich flavor with less calories.  The bread holds up the cheese so it doesn’t sink to the bottom.

I love wine but wasn’t sure what kind of wine to use in this recipe.  Well, that’s what Google is for.   The drier the wine, the less sugar in it, the less sweet ~ but with more alcohol.  Not to worry, the alcohol evaporates when cooking.  Long story short, want a good flavor?  Put in a good wine: a chardonnay or sauvignon blanc ~ and remember to pour yourself a glass. Slainte!

~Sheryl

INGREDIENTS

  • 8 large red or yellow onions, peeled and thinly sliced
  • Olive oil
  • teaspoon of sugar
  • 2 cloves garlic, minced
  • 8 cups of beef stock
  • 1/2 cup of dry white wine
  • 1-2 bay leafs
  • 1 teaspoon of fresh thyme
  • Salt and pepper
  • 8 slices of toasted French, or crusty,  bread
  • 1 1/2 cups of grated Swiss Gruyere
  • 1/4 cup grated Parmesan Romano cheese

In a large saucepan, sauté the onions in the olive oil on medium high heat until well browned, but not burned, about 20 minutes. Add the sugar about 10 minutes into the process to help with the caramelization.

Add garlic and sauté for 1 minute. Add the stock, wine, bay leaf, and thyme. Bring to a boil.  Simmer for 2 hours.  Discard the bay leaf.

To serve you can either use individual oven-proof soup bowls or one large casserole dish. Ladle the soup into the bowls or casserole dish.  Cover with the toast and sprinkle with cheese. Put under the broiler for 3-5 minutes until the cheese bubbles and is slightly browned. Serve immediately- or the bread will begin to soak up the broth.

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LOBSTER SALAD

From a tiny BEACH kitchen: 

This wonderful lobster salad recipe comes from my Dad, John Hoss.  He serves it with crackers for an elegant appetizer.  Or simply tucks the lobster salad into a warm, toasted hot dog bun.  Hot or cold, lobster salad sandwiches are best served with Cape Cod potato chips.

I had the 2 beauties pictured above cooked at Brant Rock Fish Market.  I simply shucked the lobsters in my kitchen.  Yes, you can buy lobster meat already shucked – just bring your wallet – it costs a fortune!   Shucking a lobster  is really not all that hard.  However, I’ve been doing it all my life and so am probably biased.

For you virgin shuckers out there, simply follow the pictures below.

~ Sheryl

INGREDIENTS:

  • 2 “chic” lobsters (weighing 1 pound each)
  • 1 TBSP Hellman mayonnaise
  • salt and pepper
  • Flatbread crackers or 2 hot dog buns

Shuck lobsters.  Dice into bite size pieces.  Combine with mayo.  Use just enough mayo to hold it all together.  You don’t want the lobster meat dripping with mayo.  Add fresh cracked pepper and salt.  Serve warm or chilled.  As Barefoot Contessa says, “How easy is THAT?”

Whole Cooked Lobster:

Getting the sweet lobster meat onto your fork may seem like a daunting challenge to some. There are 2 solutions to this; you can buy already shucked fresh lobster meat, or once you have cooked your lobster you can follow these simple steps:

Claws: Remove the lobster claws by twisting them from the body. Using a nutcracker, seafood shell cracker or pliers, crack the shells of the claws, and pull out the meat. Don’t forget to push the meat from the knuckles – some feel this is the sweetest part of the lobster.

Tail: Arch the back of the lobster until it cracks or twist the tail to separate it from the lobster’s body. Break off the tail flippers, insert a fork, and push the tail meat out in one large piece. Peel back the thin piece covering the tail and remove the anal cord.

Body: Unhinge the back shell from the lobster’s body. You’ll see a green area (called the “tomalley”) that is considered a delicacy by some, and the coral-colored “roe” which is also edible.

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Crack the lobster’s body by pulling it apart sideways. Lobster meat can be found in the four pockets where the larger legs attach. There is also a small bit of meat in each of the walking legs.

***

OLD FASHIONED BEEF STEW

From a tiny BEACH kitchen:

Here is another classic crockpot recipe…… I don’t have a picture of the finished dish.  Oops!  We ate it all before I realized I didn’t get the finished shot- the stew was THAT GOOD!   (Use your imagination.)

I did, however, take a shot of the actual beef stew recipe I have been using forever.    The recipe booklet came out of the crockpot box many years ago.

INGREDIENTS

  • 2 pounds beef stew meat
  • 4 potatoes, peeled and diced
  • 3 carrots, sliced
  • 1 stalk celery, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp worcestershire sauce
  • 1 1/2 cup beef broth
  • bay leaf
  • 1/4 cup flour
  • paprika
  • salt and pepper

BON APPETIT ~ ROASTED DOMINO POTATOES

From a tiny BEACH kitchen:

This fantastic recipe was found in the October 2011 issue of Bon Appetit magazine.   In your pantry,  you probably have the few ingredients you’ll need to make this dish.  Take special care in the cutting of the potatoes for a beautiful presentation.  If you have a mandolin use it carefully.  The bay leaves give off a wonderful aroma as they are baking.  This recipe served 8 people at our Beachpeach Celebration dinner.    Very easy to make and elegant to serve.   ~ Sheryl

INGREDIENTS:

  • 5 or 6 Idaho Potatoes
  • 6 TBSP Butter
  • Bay Leafs
  • Kosher Salt

 

Preheat oven to 425 degrees.   Use a heavy 13×9 baking dish or heavy sheet pan with sides.   Melt 2 TBSP butter.  Pour into baking dish.  

Cut off sides of potatoes to form a square and slice 1/8″ thick.  ( A mandolin works wonderful for this if you have one.) Keep potatoes in stacks.  Slide stacks of potatoes into the baking dish as you would “dominoes”.  

Tuck bay leaves randomly among the potatoes…the more the merrier. 

Melt the remaining 4 TBSP butter and pour over entire dish. 

Sprinkle with kosher salt (you want to see the salt crystals). 

Bake  approximately 40 minutes or until edges are “crispy”.  

Serve casually in baking dish or carefully move potatoes to a platter, keeping the potatoes in a “domino” position.

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CLAMS CASINO RECIPE

From a tiny BEACH kitchen:

Clams casino became a favorite of mine when my brother Billy would dig clams on Martha’s Vineyard.  Billy would come back to the house with a pail full of cherrystones.  We would spend “some time” at the kitchen counter shucking these open.   I always passed the hardest ones over to Billy to open. Sometimes you just have to let the calms “rest” and forget you are nearby.

Note to Non-Shuckers:  Read below to find out the easiest way to open the clams without worrying about cutting your hand off during the process.

Once you get the hang of opening the clams, it becomes a competitive part of making the dish, and making some fun memories too.  ~Sheryl

INGREDIENTS:

  • 18 Medium sized cherrystone or littleneck clams
  • 2 TBSP unlsalted butter
  • 3 Strips center-cut bacon, each sliced into 6 pieces (18 total)
  • 3 TBSP finely diced red pepper
  • 3 garlic cloves, finely minced
  • 1/3 cup plain breadcrumbs
  • 1 TBSP finely grated Parmesan
  • pinch of salt
  • freshly ground pepper
  • 2 TBSP chopped fresh parsley
  • lemon wedges
  • Rock salt (or Kosher salt)

Heat butter in a skillet over medium heat.  Add bacon and saute until cooked but not quite crisp.  Transfer bacon pieces to paper towel.  Reserve butter in pan and add red pepper and saute 2 minutes.  Add garlic and saute 1 minute more.

Turn off heat and stir in breadcrumbs, Parmesan, pinch of salt and pepper.   Reserve until needed.

For those of you who do not know how to “shuck” a clam, I will give you the easy way out :

Add about 2 inches of water to a pot.  Bring to rapid boil.  Add clams and cover.  Cook for 2 minutes.  Pull out open clams.  Cover and cook another minute.  Pull out open clams.  Repeat until all clams are opened.  It’s CRITICAL to remove the clams as soon as they open.  Allow clams to cool until they can be handled.  Twist and pull the clamshells apart and remove the clam.  Place the clam back into the deeper of the two shell halves.

Spread the rock salt in a baking dish.  Set the clams on top of the salt and press down slightly.  This will keep the clams from moving and spilling out their contents.

Spoon the breadcrumb mixture evenly over the top of each clamshell.

Top with a piece of bacon.

Broil on high until tops are crisp and brown ( 4- 6 minutes).

Sprinkle on fresh parsley and serve while hot with lemon wedges.

CLASSIC BEEF CHILI

From a tiny BEACH kitchen:

Have you felt a chill in the air since Labor Day?  Time to get out the crockpot! 

Making chili is “ALL in the cans” … a friend recently told me.  This simple recipe is great to whip together in the morning before leaving for the office.   Your house will smell amazing when you return.  Or, get a crowd together and enjoy this simple, hearty meal with those you love and watch some football!    ~ Sheryl

 INGREDIENTS:

  • 2 pounds ground sirloin (or ground turkey)
  • 2 sweet onions diced (or buy the bag of frozen diced to make it even easier)
  • 2 cans Pastene Kitchen ready crushed tomatoes (28oz)
  • 2 cans Dark Kidney Beans (16oz,) rinsed well and drained
  • 1 can petite diced tomatoes (16oz)
  • 1 can tomato paste (6oz)
  • 2 teaspoons Cumin
  • 1/4 cup Chili Powder
  • small can diced chili peppers (optional)
  • 3 cloves diced garlic
  • 2 tablespoons EVOO

GET OUT THE CAN OPENER!  Open all the cans and pour them into a Crockpot.  NOTE:  Rinse the kidney beans in a strainer and drain well before you put them in the crockpot. 

Saute the garlic in 2 tablespoons of Extra Virgin Olive Oil.   Add ground sirloin and saute until brown. Drain off any fat.  To the sirloin in the saute pan, add the cumin and chili powder and stir, stir, stir to coat the sirloin very well with the seasonings.  Transfer cooked, seasoned sirloin into the crockpot and stir thoroughly.  This recipe can hang out in your crockpot all day on LOW.    Or on HIGH for 4 hours.

You can now head off  to work knowing you have a great meal to come home to.   Garnish cooked chili with fresh oregano, sour cream, taco cheese or “FRITOS”.          ~~GO PATRIOTS!

TIP!:    If your eyes water when you are dicing onions, bite on a wooden matchstick with the sulfer side facing out- do NOT light!- and your eyes will not water!  Try it, it works like MAGIC.

~

Mixed Grille Dinner

From Rita:

An evening of mixed grill has been a long time favorite of mine.  Although I am trying to eat more vegetarian these days, every once in a while I break out and enjoy a taste of all these lovely things at one sitting.  To have guests to enjoy this with makes it special.   This was my evening dinner party and we all had fun tasting all the different flavors.

The key to enjoying this meal is to have bites of all the offerings so you are not stuffed and have had a fun time enjoying all the flavors. There you have it…. A complete meal with each item complimenting the next.  A great time was had by all and why not?

THE MEAT SOURCES:

1. I opted for apple chicken sausage and oven roasted them at 375 degrees on a cookie sheet lined with non-stick foil until they were browned beautifully.  I accompanied them with jarred sliced hot cherry peppers.  A super combination that you need to taste to believe.

2. In the same oven on another cookie sheet lined with non-stick foil I roasted the chicken drumsticks.  They were seasoned with salt, pepper,  garlic powder, oregano and fresh lemon juice.

3.  Petite filets of sirloin was the real meat lovers part of the mixed grill.  Rubbed with olive oil and seasoned simply with a little salt and pepper and grilled to perfection.

THE SIDES:

BAKED SWEET POTATO FRIES

I scrubbed these sweet potatoes really clean.  Leaving the skins on, I sliced them into a french fry size, placed them in a bowl and drizzled them with olive oil.  The spices were salt, pepper and garlic powder.  Place them on a non-stick foil lined baking sheet in a 400 degree oven, turning them periodically for approximately 35 minutes.

BABY ORGANIC KALE:

You can find this in some markets.  The brand is Olivia’s and I find her organics are always fresh and wonderful.  Simply wash and pick through them for any that may be yellowing. I spin them till they are dry leaving only traces of water.  Place a fry pan over med-high heat and add a little olive oil and as much garlic as you feel you would like.  I used jarred garlic as the taste is sweeter and not to strong as to not over power the baby kale’s flavor.  Stir fry till wilted which happens very quickly so this should be done at the very last minute before dinner is served.

THE APPETIZER:

First a healthy appetizer of sliced cucumber with a dollop of roasted red pepper hummus and topped with a drizzle of extra virgin olive oil, salt and fresh cracked pepper.

THE SALAD:

 Next  is a very simple salad made with sliced garden tomatoes, crumbled feta, fresh basil leaves from the plant outside my door (makes a world of difference) and a few Kalamata olives.  I always dress this salad with extra virgin olive oil and balsamic vinegar.

Evening Dinner & Sail on WHISPER

The traditional farewell (or toast) of a Mariner is wishing a friend  “fair winds and following seas.”  

Last weekend, we had the blessing of being all together for a sunset dinner sail on the Whisper.  The wind was fair, the seas were calm and the food was just delicious. 

Thank you Captain Dave Rubbo and all your mates for yet another memorable evening sailing under a summer sky.   And love to my dear friends for a fun birthday celebration filled with wonderful foodie treats, laughter and really, really, good wine!~ Sheryl

Beachpeach Gals

Menu for an evening sail…

 “Keep the moon on the right”!

CHAR GRILLED VEAL CHOPS featuring Richard Gauger

From a tiny BEACH kitchen:

By now you know us Beachpeach gals love to cook and share food with friends and family as often as we can.  Krisann and I were invited to a dinner party last weekend and were thrilled when our friend, Richard Gauger, (and his beautiful wife, Jill) prepared a wonderful meal to share with us! 

Richard is one of the last, die-hard, charcoal grillers out there.  In fact, look outside his kitchen door and you will see not one, but TWO, Weber grills in the sand!   In honor of Richard’s 50th birthday, he is featured as our first Guest Blogger

The pictures below are all mine.  However, the ingredients, prep work and charcoal grilling is all Richard.   

Happy Birthday to our friend and thanks to you and Jill for a memorable evening complete with an incredible lineup of live entertainment after dinner. (You know who you are!)

Enjoy great food with those you love.  We do. ~ Sheryl

INGREDIENTS:

  • Veal chops (bone- in)
  • Fresh rosemary
  • Fresh sage
  • Fresh garlic, chopped
  • Extra virgin olive oil, 1 cup

Heat the charcoals until they are white hot.  Meanwhile, salt and pepper veal chops. 

 Then, in a small bowl,  crush sprigs of fresh rosemary together with fresh sage leaves and chunks of fresh garlic with olive oil to form a marinade. 

See the “fresh herb” theme going on here?  Yes. It does make all the difference. 

Baste the veal chops and let the flavors hang out together while the coals are getting white hot. 

Figure heating the coals takes about the same amount of time as it does to have a glass of wine.    

Make a second small batch of the same ingredients to baste chops when they come off the grille.    

Cook to desired doneness, similar to steak. 

Allow chops to rest for 5 minutes.

BAKED STUFFED CLAMS

From a tiny BEACH kitchen:

Ok, so I didnt actually “make” these particular baked stuffed clams.  But I did “serve” them.  I have made “stuffies” in the past after digging up quahogs.  In fact, we’ve even had an entire dinner party based around clams.  Not on this night though…. 

I did, however, make the mason jar mojitos you see pictured on the side up there.  

O.M.G. 

Well, maybe… 

I made the first mojito batch and Krisann made the second mojito batch  and I just can’t remember which batch these particular drinks came from!  I do know the mint was stolen from Rita’s mint patch while she was sailing on the Whisper.  

See our mojito recipe for these yummy treasures!

https://beachpeach.wordpress.com/2011/05/27/refreshing-mojito/

The “stuffies” came from Brant Rock Fish Market- the famous fish store I keep telling you about- they come frozen and heat up anytime you, me, us need an easy appetizer.  I just wanted to give Hank and his crew of fishmongers a shout out. 

Go visit. 

Hank has been gutting fish there for a zillion years.  Tell him we sent you! 

~Sheryl

MIXED BERRY COBBLER DESSERT ~ Bon Appetit

From a tiny BEACH kitchen:

Instead of polishing off an entire carton of ripe berries at the kitchen counter, you can bake them in a fantastic cobbler to serve up a summery dessert.   You MUST serve this with a generous scoop of vanilla ice cream!  Hot or cold, this cobbler definately has a WOW factor.  A warm sweet flavor with fluffy biscuits on top, made from scratch. 

(Adapted from the July 2011 issue of Bon Appetit)

INGREDIENTS:

Filling:

  • 1/2 cup sugar
  • 1 1/2 TBSP cornstarch
  • 7 cups (2 lbs.) mixed berries

Dough:

  • 1 1/3 cups unlbeached all purpose flour
  • 1/4 cup sugar
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon salt
  • 5 TBSP chilled unsalted butter, cut into 1/2″ cubes
  • 1/2 cup chilled whole milk plus more for brushing
  • and remember the Vanilla ice cream !

For the filling:

Position a rack in the middle of oven and preheat to 400 degrees.   Whisk sugar and cornstarch together in a large bowl.  Add berries to bowl to coat.   Transfer berry mixture to baking dish (2 qt) about 2″ deep.   Set aside to macerate while making dough.  aka: Let all the flavors in the bowl hang out together for a bit.

For the dough:

Whisk 1 1/3 cups flour and 1/4 cup sugar, baking powder and salt in a medium bowl.  Add butter; using fingertips, rub in butter until coarse meal forms.  Add 1/2 cup milk and stir just until dough forms. 

Gather dough into a ball and transfer to a lightly floured surface.  Gently knead 5 or 6 times, then pat or roll into a 9×6″ rectangle.  Cut dough in half lenghwise, then crosswise 3 times to form 8 rectangles.

Arrange biscuits 1/2″ apart over fruit.  Brush tops lightly with milk and sprinkle with sugar. 

Bake until bubbly and biscuits are cooked through and golden all over.  About 35 minutes.  Let cool 30 minutes.  Serve with vanilla ice cream. 

I made the cobbler ahead and re-warmed it just before serving at 350 degrees for 15 minutes.

Refreshing Mixed Greens, Strawberry & Kiwi Salad

From Natalie:

This salad receipe I made recently for a family party and it instantly became a huge hit.  I must give credit to Rita for sharing this one with the gang.  Rita helped me get the dressing combination perfect (originally, I had too much vinegar).    The photo shows how beautifully the color combinations look on a buffet table.

Ingredients:

  • 1 Package (approx. 6 oz.)  Mixed Greens
  • 1/2 lb.  Fresh Strawberries, sliced for the salad (plus an additional 1/3 cup strawberries to “mash” for the dressing)
  • 2 Kiwis, peeled and sliced
  • 1/2 cup chopped Walnuts
  • 1/2 cup Olive Oil
  • 3 TBSP  Balsamic Vinegar
  • 1 TBSP Sugar
  • Feta Cheese, 1/2 cup, crumbled or diced  (buy imported, if you can find it.  It is the best!  We use “Doondis” feta)

For the Salad:

The listed ingredients above will make a salad large– enough to feed 4-6 people.  I made a huge salad for my family party and  had to triple the dressing (that is where I got myself into trouble and Rita bailed me out!)

Wash and spin, or,  hand dry the greens and lay on a pretty platter.  Slice the strawberries and kiwis to put on top of mixed greens.

Chop the walnuts until they are in small (but not tiny) pieces.  Put walnuts in a hot frying pan and toast.  Be careful not to burn the walnuts– when they start to give off an aroma, turn them over and off heat.  Layer toasted walnuts on top of fruit.

Sprinkle feta  cheese on top of the salad.  (use as much or as little as you like.  I like a lot!)

For the Dressing:

Combine 1/3 cup of mashed strawberries (a food processor does a nice mashing job).  Add the oil and vinegar.  Add the sugar and hand stir until the granules dissolve.

Pass the dressing to guests if you are seated for the meal; or place dressing in a pretty bowl beside the salad if you are serving a buffet.   Enjoy!

Note:  Please do not “dress” the platter of salad all at once.  The greens will quickly become soggy.  

BEST GRILLED SWORDFISH RECIPE

From a tiny BEACH kitchen:

Light the grill this weekend!  Swordfish is MADE to be cooked on a grill.    When choosing swordfish, look for the little strip of dark meat to be red, not brown.  If it’s brown, the meat is old.

It’s okay to use the broiler if you don’t have a grill.   You don’t need a fancy “fish” contraption to hold the fish on the grill, just try to only flip it over once.  When cooking swordfish, think medium rare steak.  It should be cooked the same.  Make sure to leave the skin on when you grill, but take it off to serve:  The skin is rubbery, but helps keep the meat moist.

The mayo in this recipe serves 2 purposes.  First, it keeps the fish from sticking to the grille.  Second, it keeps the meat moist and succulent.

Ingredients:

  • 1/4 cup light  mayonnaise
  • salt and pepper
  • 1 TBSP Old Bay seasoning
  • juice of  one lemon
  • 1 lb. swordfish (one inch thickness)

Pre-heat the grille to medium-high.   Rinse swordfish steaks well under cold water; pat dry.  In an small  bowl, combine the 4  ingredients.  Brush mayo and seasonings liberally on both sides of swordfish.  Place fish on hot grill for 5 minutes.   Flip once.  Cook for another 4 minutes.

Remove swordfish from grille to rest on a platter covered with foil for 3 to  5 minutes before cutting into portions.   Do NOT overcook- or you will dry out the fish.

A good rule of thumb:  Fish will cook in approximately ten minutes per inch of thickness.  Any thick white fish can be cooked this way… striped bass, tuna, mahi – mahi, grouper, etc.

~SHERYL

HEAT OF THE SUMMER POTATO SALAD RECIPE

From a tiny BEACH kitchen: 

No mayo? No egg?  Are you SURE this is potato salad?  Well, it is not your great aunt’s, or even your grandmother’s potato salad you remember seeing every cookout in the tupperware container.    My Heat of the Summer Potato Salad is quite delightful in it’s own summery way.   Did someone say SUMMER ?  No, I didn’t think so.  South of Boston, Massachusetts, it has been raining for 40 days/nights.   I swore I saw the Ark leading the boats into the fog this morning.      Ok. Ok. Ok, so I just woke up and swore.  Anyhoo…. the point is you won’t have to worry about the mayo & eggs on a hot day.  There are none.

We’re having a Salad Contest over at the GHYC on Sunday.  This will be my entry.  It’s quite a competitive club (wink).  You know-bragging rights among foodies is not to be taking lightly.  Great men have battled over less.  The club front runner? Rita! My money’s on her to be the one to beat.  Any takers? ( Watch for Peaches’ post coming soon under salads.)  No rules to this contest  other than you want to be able to put your “salad” on a plate with a hot dog or hamburger.  Simple.  With Memorial Day coming soon, you can easily double this recipe for a crowd.

Ingredients (serves 8):

  • 2 lbs red potatoes, scrubbed and halved
  • 1/2 pound bacon, crisp, and chopped
  • 1/2 cup shallots (or scallions, if you prefer)
  • 1/4 cup olive oil
  • 1/2 cup red wine vinegar
  • 1 cup parsley, finely chopped
  • 1/2 cup red onion
  • 1/2 cup celery
  • salt and freshly ground pepper

Place the potatoes and 2 tablespoons of salt in a large pot of water covering potatoes.  Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.  Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel.   Allow the potatoes to steam for 15 to 20 minutes.  Cut into bite sized pieces.

Fry the bacon til crisp, chop into pieces and reserve some bacon fat.  Saute the scallions in a tbsp of the bacon fat, very slowly, till soft.  Pour the scallions over the hot potatoes with the hot oil.  

Add 1/4 cup olive oil, 1/2 cup red wine vinegar and the chopped parsley, onion, celery and crumbled bacon.  

Toss very gently but thoroughly.  Salt and pepper to taste.

  Serve at room temperature.  Cover and refridgerate leftovers.

~SHERYL

“SO GOOD” BAKED SEA SCALLOPS RECIPE

 From a tiny BEACH kitchen:

These are “so good”- which is what you’ll be hearing from scallop fans at your dinner table.   Not sure if you’re a scallop fan?  Try this recipe and you will become one.  Fast. 

Do you buy big or small scallops?  The most obvious difference between sea and bay scallops is their size.  Sea scallops are much bigger, generally running 10 to 20 to the pound, while you will get something in the range of 50 to 90 bay scallops for the same weight.   Both sea and bay scallops lend themselves to the same dishes.  Avoid overcooking, which is fatal to flavor and texture.  

The ingredients are kept minimal and the taste is right out of the ocean.  Serve alone or as part of a surf and turf.  Simply follow along with the pictures below.   

Ingredients:

  • 1 -1/2 pounds Sea Scallops
  • Juice of one  REAL Lemon
  • 2 TBSP Butter, divided
  • 1/2 sleeve of Ritz Crackers
  • salt and pepper

Preheat oven to 425 degrees.  Put one tablespoon of butter in bottom of casserole dish.  Place in oven for a couple minutes to melt.   Pull out of oven.  Place scallops in casserole dish.  Season with salt and pepper and pour juice of one lemon over the scallops.   Crush 1/2 sleeve of Ritz crackers.  Sprinkle on top.  Place cut up tablespoon of butter on top of crackers.  Bake 10-12 minutes.   Do not overcook!  Just keep checking on the scallops after 10 minutes and give them another minute or so afterwards.  They will remain juicy.   Serve with slices of lemon on the side.

 Let me know what you think about this recipe.   

Did you hear “these are so good” when you served them?

~SHERYL

 

 

YOU CAN DO THIS: MAPLE GLAZED SALMON RECIPE

From a tiny BEACH kitchen…..

Having friends over for dinner is one of our favorite things to do.  We love to simply sit on the porch with a glass of wine and watch the waves (or the surfers!) crash while something simmers on the stove, or cooks itself in the oven.   This dinner is perfect for doing just that.   Enjoy your friends enjoying healthy food.

The salmon is done in 13 minutes with minimal prep time.   Add some steamed veggies, (gotta love those microwave bags!) and rice.  Or not.  Just prep a salad and some crusty bread.  This dish is unbelievably tasty and simple.  

I’d bet you probably already have everything you need to make this recipe in your pantry…. well, except for the fresh salmon.   I made 2 pounds for four people and we had plenty left over for lunches the next day. 

Note:  Please, please, please use “real” maple syrup in the glaze.  It is a natural sugar.  You do not need alot and it does make a difference.  Less IS more.  The taste is subtle.  Be certain it is pure maple syrup and none of that corn-syrupy fake stuff.  If the bottle looks like a lady in an apron, throw it out. 

(And of course, please use a real lemon for heaven’s sake.  If your “lemon” comes from a squeezable plastic container, throw that out too!)

Ingredients:

           …see my notes for the glaze pictured below ~ per one pound of salmon.

Preheat oven to 425 degrees.  Salt and pepper salmon.  Place skin side down in baking dish.  Cook salmon 8 minutes.  Remove salmon from oven.  Brush salmon with marinade.  Return salmon to oven 4-5 minutes.  Done!

Let me know how you liked this recipe! 

~ SHERYL

LOVELY ORZO SALAD WITH SPICY BUTTERMILK DRESSING RECIPE

From a tiny BEACH kitchen:

This salad is made with orzo,  a type of pasta shaped like a grain of rice, and is kicked up a notch with a touch of chili powder and fresh lime juice.  You can use it as a side dish but it is substantial enough to call dinner.  A cut up avocado served on the side rounds out the meal.  Meant to impress.    Bring to a party and listen to the Ooohs and Ahhhhs. 

Ingredients:

      • 1 cup uncooked orzo
      • 1 cup frozen, whole-kernel corn, thawed and drained
      • 12 cherry or 24 grape tomatoes, quartered
      • 3 green onions, sliced
      • 1 (15 oz. ) can black beans, rinced and drained
    • Dressing:
      • 1/4 cup low-fat buttermilk
      • 3 tablespoons chopped fresh cilantro
      • 3 tablespoons fresh lime juice
      • 2 tablespoons light sour cream
      • 2 tablespoons light mayonaise
      • 1 teaspoon chili powder
      • 1/2 teaspoon sea salt
      • 1/4 teaspoon cracked black pepper
      • 1/4 teaspoon ground red pepper
      • 2 cloves minced garlic
    • Optional:
      • 1 avocado, (diced to serve alongside orzo)

Cook orzo according to package directions (Do not add salt).  Rinse orzo. Drain well.

Combine orzo, tomatoes, corn, green onions and black beans in a large bowl.  Toss.

Whisk remaining ingredients in small bowl to make the dressing.  However, do not include the avocado.   Pour the dressing over orzo, corn, tomatoes, green onions in the large bowl .

Chop cilantro.  Add 2 TBSP to large bowl.  Reserve a tablespoon to sprinkle on top of individual plates.

Dice Avocado to serve alongside the orzo salad.

Note:   Can you see the slices made into the avocado pictured below?  Just a few slices in each direction with a sharp knife makes it simple to scoop out the squares of the avocado with a spoon. 

I have heard chefs say to chill your salad plates before serving.  Who can remember? 

Let me know if you added any other types of vegetables to the orzo and how you liked it? ~Sheryl 

Adapted from Cooking Light, May 2011

 

CROSTINI w/Goat Cheese~Tomato ~Basil & Balsamic Glaze RECIPE

From a tiny BEACH kitchen…

I needed a quick and easy appetizer to bring to Easter dinner.   Krisann deserves the credit for this recipe. The bread and basil are super fresh.  The goat cheese is pricey but makes a big difference in taste and is easy to spread on the baked bread.  Just delicious!  The basil and balsamic glaze are sprinkled on top.  The plate looks amazing without a lot of effort.   Which was a good thing- this Easter morning it was 55 degrees on our porch! Yeah summer! There were kids playing on the beach with dogs and easter baskets in tow.

 Ingredients:

  • French Bagette, sliced thin
  • Fresh basil
  • Cherry Tomatoes, halved
  • Herb Goat Cheese
  • Balsamic Glaze
  • Olive Oil Spray
  • Salt and Pepper

Heat oven to 375 degrees.  Put sliced bread on cookie sheet.  Spray with Olive oil,  sprinkle with salt and fresh ground pepper.  Bake 5 minutes.  Use tongs and flip bread slices.  Bake 3 more minutes.  Meanwhile cut tomatoes in half and sliver the basil.

Spread each cooked bagette with goat cheese.  Top with half a cherry tomato.  Sprinkle sliced fresh basil over the tomatoes.- Do NOT used dried basil.  It won’t taste or look the same.  Then simply drizzle a small amount of balsamic glaze over the top.  Serve on a long platter with fresh basil tucked in a corner ~  The presentation is beautiful.  ~ ENJOY!

PERFECTLY CRISP PAN-SEARED CHICKEN BREASTS RECIPE WITH LEMON & CHIVE SAUCE

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From a tiny BEACH kitchen:

Cooking is often about time.  This is one of those recipes that takes a little bit more time and is totally worth the effort.  A mixture of 3 parts flour to 1 part cornstarch creates a thin, brown, crisp coating that keeps the chicken moist.   The chicken comes out tender on the inside and crisp on the outside.  It tastes better than real chicken skin. 

Do you have a few more minutes?  Then take 5 minutes and make this Lemon and Chive Pan Sauce to pour over the chicken.   Add a green veggie on the side ~ and you are DONE!

Note: An instant read thermometer is key if you do not want to overcook meat.   Without one, you will often  slice into the meat to check for doneness- then the juices run out before they set- leaving the meat dry.   Make a small investment in this kitchen tool.  It will change your world.  Well, you know, not really, but it does have a small WOW factor.  

Ingredients to Pan Sear Chicken:

  • 4 boneless chicken breasts (6 to 8 oz each)
  • 2 teaspoons kosher salt or 1 teaspoon table salt
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon unbleached all-purpose flour
  • 1 TEAspooon cornstarch
  • 1/2 teaspoon ground black pepper

POKE AND SALT:  Salting chicken seasons the meat and keeps it moist.  Poking thicker parts of the breasts with a fork ensures even seasoning.

COVER AND BAKE: Place chicken in 13 x 9 baking dish and cover tightly with foil.  Bake in a 300 degree oven until instant read thermometer reads 145 degrees.  (30 to 40 minutes)   Baking at low temperature in a foil covered dish cooks the chicken evenly and keeps it from drying out.

Remove chicken from oven and transfer to plate lined with paper towels.  Pat dry with paper towels.  Heat oil in 12″ skillet over medium heat.  While pan is heating, whisk butter, flour, cornstarch, and pepper in a small bowl.  Light brush top of chicken with coating. 

BRUSH ON COATING:  Brushing melted butter, flour and cornstarch onto breasts creates “skin” to protect meat during  searing.

SEAR QUICKLY:  Place chicken in skillet and cook until browned.  3 to 4 minutes. While chicken browns, brush with remaining mixture.   Flip with tongs.  Cook 3-4 minutes until second side is browned and thickest part of chicken registers 160 degrees on instant read thermometer.   Transfer chicken to large plate and let rest 5 minutes.   Prepare sauce……

Lemon and Chive Pan Sauce Ingredients:

  • 1 medium shallot, minced (about 3 Tbsp)
  • 1 TEAspoon unbleached all-purpose flour
  • 1 cup chicken broth
  • 1 TBSP juice from 1 lemon
  • 2 TBSP minced fresh chives
  • 1 TBSP unsalted butter, chilled
  • salt and ground pepper

Add shallot to now empty skillet and cook over medium heat until softened- about 2 minutes.  Add flour and cook 30 seconds, stir constantly.  Add broth, increase heat to medium high, bring to simmer, scraping pan bottom to loosen browned bits.   Stir in any accumulated chicken juices from baking pan, simmer 30 seconds.   Turn off heat.  Whisk in lemon juice, chives and butter.  Season with salt and pepper.  Spoon over chicken and serve immediately.  Enjoy!

Adapted from COOK’s, Number 103

SIMPLE CROCK POT ROAST RECIPE

FROM a tiny BEACH kitchen:

This dinner can feed a hungry crowd and makes for great leftovers.  Don’t have a crockpot? Go buy one.  Definately a  must have in a busy kitchen.  This recipe is just for the roast and gravy.  (You can add potatoes and carrots to the crock pot if you like).  Simple.   

You can assemble this meal in 15 minutes in the morning. Go about your day.    When you come home, your house will smell amazing!   We were home all day while it was cooking and dinner could not come fast enough.   Some great sides….. mashed potatoes, roasted carrots, green beans.  Don’t forget the Cabernet Sauvignon.  Enjoy!

Ingredients

  • 3 pound chuck roast
  • cup of beef broth
  • 1/2 cup flour
  • 2 cloves chopped garlic
  • 1 medium onion
  • package of baby portabello mushrooms
  • 2 tbsp olive oil
  • 2 bay leaf
  • salt and pepper

Wash chuck roast.  Season generously with salt and pepper and crushed garlic.  Coat with flour.  Place in oiled skillet and brown lightly on all sides.

While browning roast.  Add diced onions to skillet and saute until tender. 

NOTE:  When dicing onions, peel onion but leave the “stem” on the onion.  Put slices in onion but  do NOT slice all the way thru to the stem- turn onion halfway and add more slices- again, do not slice all the way thru to the stem.  The STEM will hold the onion together until you dice top to bottom.   I saw this trick on the food channel and it has changed my life.   Onion is diced in seconds and I don’t have to grab for the  kleenex to wipe my teary eyes.  I used to have to wear swim goggles dicing an onion.  Quite a sight!

Transfer roast and onions to crock pot sprayed with Olive Oil.  Toss in garlic and bay leaf.   Add mushrooms.  Pour in the beef broth, and add salt and pepper.   Cook on low 8- 10 hours. 

The crockpot will be full of tasty beef broth.  You can serve broth as is, or put a cup of the broth in a saucepan with a tablespoon or 2 of cornstarch to thicken into a gravy. Stir. Stir. Stir!   

~SHERYL

 

 

  

EASY BREEZY CHICKEN THIGHS

From a tiny BEACH kitchen:

What could be easier or faster?  With just a few items from your panty, you will have dinner on the table in short order.

Look for a package of chicken thighs devoid of skin and fat.  Cut away the fat as much as you can.   Less sit ups tomorrow.  Seriously.  

You don’t have to slice and dice.  Just  buy vegetables already cut up.  Saves time and is always worth it.  This dish also works well with petite canned tomatoes.  It’s tough to find good tomatoes in winter~  unless you live near my Dad… in Florida.   

Ingredients:

  • Package of chicken thighs
  • 3 fresh tomatoes / or can of petite diced tomatoes
  • teaspoon of capers
  • diced garlic clove, or three
  • Half of chopped medium red onion
  • Small package of sliced baby bella mushrooms
  • Handful of green olives
  • Cup of chicken broth

Let’s get started!

Saute the chicken thighs in EVOO (extra virgin Olive Oil) or Pam Spray if that works for you.  Brown on both sides and add crushed pepper and salt.   This can take up to 5 minutes on each side.  Keep the heat medium to avoid smoking up your kitchen.   

See how  the thighs are good and brown?   Now simply add half a cup of chicken broth, 3 real chopped tomatoes,( or a can of diced tomatoes) a teaspoon of capers, half a diced red onion, a few olives, clove of diced garlic, & the entire package of sliced mushrooms. 

Let everything hang out together uncovered for 8 to 10 minutes on medium heat until vegetables are soft.    Boil up some pasta if have the time.  Or serve with a crusty bread to scoop up the sauce. 

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