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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

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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

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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