Archive | August 2009

Recipe Of The Week: Beach Party

It’s the last week in August and there is a distinct chill in the evening along with our normal Puget Sound dew. We should see the emergence of slugs very soon now (ever step on one of those barefoot!!???).

I’m trying to get the most out of my beach theme this week!

And thanks to Martha Stewart (I love that self-made woman!) we have a bunch of beach-themed party recipes for you to enjoy!

I will post one of them below.

For a complete listing please visit:
Martha Stewart’s Beach Party Recipes

Seared Spice Fajitas

Ingredients
1 teaspoon ground cumin
1/2 teaspoon ground coriander
coarse salt and ground pepper
1 pound skirt steak, cut crosswise into 2 equal pieces (if too large for skillet, cut into smaller pieces)
2 red bell peppers (ribs and seeds removed), halved and thinly sliced
1 red onion, halved and thinly sliced
1 to 2 jalapeno chiles (ribs and seeds removed), very thinly sliced lengthwise
2 tablespoons fresh lime juice
8 flour tortillas (6-inch)
sour cream and lime wedges, for serving

Directions
In a small bowl, combine cumin, coriander, 2 teaspoons coarse salt, and 1/2 teaspoon pepper. Rub steaks all over with spice mixture.

Heat a large skillet over medium-high; add meat (if crowded, cook in two batches). Cook 2 to 4 minutes per side for medium-rare. Transfer to a cutting board. Tent steaks with aluminum foil, and let rest at least 5 minutes.

Meanwhile, reduce heat to medium; add bell peppers, onion, and chiles; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Add lime juice, and stir, scraping up browned bits in skillet.

Stack tortillas, and wrap in a damp paper towel or kitchen towel. Microwave on high 1 minute. Thinly slice steaks crosswise, and serve with tortillas, peppers, onion, and chiles, along with sour cream and lime wedges.

These look like something you could make at home then wrap in foil for a beach picnic!

Rebecca

Rebecca

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Recipe Of The Week: Polynesian Style!

Hot (90 degrees) and humid (I can’t breathe!) here today and I’m day- dreaming of being on a beach with deep blue water and sun-bleached sand (can we say Polynesia!!!)

I found the two recipes below doing a search for Polynesian recipes and hope you enjoy!

Pina Colada

Ingredients
2 1/2 ounces light rum
3 ounces pineapple juice
2 ounces cream of coconut
3/4 cup crushed ice
pineapple chunk (for garnish)

Directions
Place ingredients in blender, reserving pineapple chunks for garnish, and process until smooth, about 10-15 seconds.

Pour into a chilled glass and garnish with reserved pineapple chunks, if desired.

Enjoy!

Zesty Polynesian Scallops

Ingredients
1 lb sea scallops
1 tablespoon olive oil
1 red onion, chopped
8 ounces button mushrooms, sliced
1 bell pepper, seed and cut into 1-inch strips
1 tomato, chopped
1 avocado, sliced in 1/2-inch strips
1 cup mango salsa
1 cup sour cream
2 green onions, sliced thinly

Directions
Broil the scallops for 4 minutes, then turn and broil 2 more minutes.

In a large saucepan, sauté the chopped onion in the olive oil until tender. Add the sliced mushrooms, bell pepper strips, and chopped tomato; cook until all the vegetables are heated through.

Arrange the sautéed vegetables on a platter. Top with the broiled scallops. Layer the avacado slices on top of the scallops, then spread mango salsa over the the avacado slices. Top with sour cream, and garnish with green onion slices. Serves 4

Rebecca

Rebecca

Recipe Of The Week: Hawaiian Mimosa

Ok…so we’re thirsty and this drink sounds thirst-quenching as well!

Mimosa Hawaiian Cocktail

Ingredients
12 ounce can of apricot nectar
12 ounce can of pineapple juice
6 ounce can of frozen orange juice
3/4 cup of water
1 bottle of dry white champagne, chilled

Directions
Mix the apricot nectar, pineapple juice, frozen orange juice, and water, and mix until orange juice has thawed. Stir in champagne and serve in champagne flutes.

Rebecca

Rebecca

Recipe Of The Week: Hawaiian Fruit Punch

This being the last month of summer we are featuring products, ingredients and recipes with a tropical theme.

Recipe Of The Week:
Hawaiian Fruit Punch
(Compliments of Culinary Arts Program at Maui Community College)

This is for all those people who enjoyed a traditional Hawaiian Rum Punch on their trip to Hawaii and want to enjoy a summer treat as they remember their vacation. Approximate yield is about one gallon. With the addition of ice, it will serve twenty people.

Ingredients
4 cups orange juice
4 cups guava juice
4 cups pineapple juice
1/2 cup grenadine, red
1 cup ginger ale
3 cups light rum
1/2 cup dark rum

Pour chilled juices into a large bowl, add grenadine, ginger ale and the light rum.
Add cubed ice and stir to mix.
Float dark rum over the punch. Do not stir into the punch.

(oh hubba hubba…this sounds devine!!!)

Rebecca

Rebecca

Recipe Of The Week: Chipotle Mango Chicken

I don’t really like mango by itself but it lends a smooth, slightly tropical flavor in recipes.

Here is another recipe by Guy Fieri (I love this dude!!) that sounds absolutely wonderful….and since my hubs is a BBQ guru I’ve printed out this recipe to try the next time he bbq’s chicken!

Chipotle Mango BBQ Chicken
Recipe courtesy Guy Fieri

Ingredients
1 1/2 cups mango, peeled, pitted and roughly chopped
3/4 cup fresh cilantro (loose pack, not chopped, stems and all)
2 chipotle peppers in adobo, plus 1 tablespoon adobo sauce
2 tablespoons unseasoned rice wine vinegar
4 cloves garlic, peeled
2 tablespoons fresh lemon juice
1 tablespoon canola oil, plus extra for grill
2 teaspoons kosher salt
1 teaspoon freshly cracked black pepper
2 pounds chicken thighs and drumsticks, bone in, skin on

Directions
Put the mango, cilantro, chipotle, vinegar, garlic, lemon juice, 1 tablespoon of oil and salt and pepper, in a food processor and puree until smooth. Adjust seasonings, to taste.

Add the chicken with half the mango mixture to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

Put the other half of the mango mixture into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered chipotle-mango sauce aside to serve on the side and baste the chicken every few minutes with the rest of the sauce.

Preheat a grill or grill pan to medium-high heat and brush with canola oil. Remove the chicken from the marinade and put on the grill.

Grill the chicken turning and basting about every 5 minutes until cooked through, about 20 to 25 minutes. Transfer to a serving platter and serve with the reserved mango sauce.

Enjoy…and don’t forget the napkins!!!

Rebecca

Rebecca