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Mojito Season!

Mojito Season!

Welcome to summer… Thanks to Peaches for sharing her lovely mint patch and to Krisann for sharing her delicious mojito recipe! Slainte from Blue Fish Cove!

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

WHITE FISH with ORIENTAL FLAVOR

 

From a tiny BEACH kitchen:

Ginger and orange give this dish an oriental flavor.  It smells heavenly coming out of the oven.  We are lucky enough to have an award winning fish market close by.   I seem to be posting alot of fish recipes- it’s summer- it’s fresh.  We served  6 for dinner, and this cooked up fast and easily- with leftovers.   Krisann brought over roasted brussel sprouts– and CORN with vidalia onions to serve with the fish dinner.  Divine! (I hope she puts those recipes on the blog)  Let friends help.  That was the motto this past week…

Ingredients:

  • 2 pounds white fish (haddock, cod, striped bass, etc)
  • 1 cup diced scallions (green onions)
  • 3 TBSP soy sauce
  • 3 TBSP red wine vinegar
  • 3 teaspoons oriental sesame oil
  • 3 teaspoons grated orange zest (or use a peeler and shave off zest of one orange and dice into small pieces)
  • 3 teaspoons peeled, diced ginger root (dice into small pieces also)

Preheat oven to 425.  Rinse and dry fish.  Spray casserole dish with olive oil.  Arrange fish in casserole dish, tucking under thin ends.   Sprinkle with salt and pepper.  Sprinkle scallions on top. 

Combine all else in a small bowl and pour over fish.    Cook 12-15 minutes.  Fish flakes easily when cooked.   Serve fish with side of  the sauce to drizzle over fish.

Note:  This fish dish can also be cooked in a microwave.   Cover dish with saran wrap.   Cook 5 minutes.  Test to see if fish flakes, if not, cook a couple minutes more.  

Pesto Pasta Salad

From Krisann:

If you are a pesto fan, then this is the salad for you.  This recipe came from my sister Kim, who is a very talented and creative cook.  This salad is sure to be a hit at your next cookout.  I would double this recipe to bring to a party.  Let me know what you think.

Ingredients:

  • 1 lb Bowtie pasta
  • 1 small container Grape tomatoes, halved
  • 1 red onion (thinly sliced)
  • 1 container Small Mozzeralla balls
  • basil 1 bunch, about 2 cups(washed and dried)
  • 3 medium size cloves of garlic
  • 1/3 cup pine nuts or walnuts
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated parmesan-reggiano or romano cheese
  • 1/8 cup sugar
  • Salt and freshly ground pepper to taste

Pesto – Combine the basil in with the pine nuts, pulse a few times in a food processor.  (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil).  Add the garlic, pulse a few more times.  Slowly add the olive oil an a constant stream while the food processor is on.  Stop to scrape down the sides of the food processor with a rubber spatula.  Add the grated cheese and sugar and pulse again until blended.  Add the salt and pepper to taste.

This will make 1 cup of pesto.  (Note that pesto is always made to taste, based on the ingredients at hand. So adjust the ingredients to your taste. Most pesto recipes call for Parmesan cheese, you can use Romano which has a stronger flavor).

Then, cook pasta and drain, rinse with cold water.  In a large bowl, add the pasta and mix with the pesto.  (You will need to add some olive oil, but go easy you don’t want to add much.)  Once the pasta and the pesto are nicely mixed, add the grape tomatoes, onions and mozzeralla balls, and blend gently.  Salt and pepper to taste.   Garnish with some sprigs of fresh basil.

“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

 

 

Portabella Mushrooms

From Krisann:

This portabella mushroom recipe is super easy and very delicious.

Ingredients:

  • Portabella Mushroom Caps
  • Fat Free Balsamic Dressing
  • Gorgonzola Cheese (crumbled)
  • Balsamic glaze

Wash mushroom caps and pat dry.  Place the mushrooms in a ziplock bag and add the balsamic dressing (I have not provided any amounts in the ingredients because it depends on how many you are making).  Marinate in the refrigerator (couple of hours at least, the longer the better).  Heat grill to medium hot and spray with nonstick spray.  Place mushrooms on the grill and flip to cook on both sides cook approximately 10 -15 minutes or until cooked.  Turn the mushrooms over so that the stems are facing up and sprinkle with gorgonzola cheese.  Let cook until the cheese is melted.  This can be done on the grill.

In my picture, I grilled the mushrooms and then placed them on a cookie sheet because I was taking them to a dinner party and did not have use of a grill.  I finished them in an oven.  Once the mushrooms are done drizzle with the balsamic glaze.  Enjoy!!

Spicy Zucchini Medley

 From Natalie:

Ingredients:

  • One medium-sized zucchini
  • 1 can diced tomatoes with mild green chilis (14.5 oz. can)
  • 1 clove fresh garlic and garlic powder
  • 1/4 cup onion (either minced dried or chopped fresh)
  • 1 cup mushrooms (canned or fresh)
  • Olive Oil
  • Salt and Pepper to taste
  • Fresh grated parmesan cheese

Coat the bottom of a frying pan with olive oil.  Saute garlic clove (and a little garlic powder) and onions until light brown.  Add mushrooms and cook slightly.  Put in can of tomatoes and zucchini.  Simmer for approximately 20 minutes with the cover on, stirring occasionally. Add salt and pepper to taste.  Serve when zucchini is tender.  Top with fresh grated parmesan cheese.   Enjoy!

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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

 

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