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  • Oven-Roasted Asparagus



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    Oven-Roasted Asparagus

    Course entree
    Cuisine Japanese

    Prep Time 10 minutes
    Cook Time 15 minutes

    Servings
    servings


    Ingredients

    Course entree
    Cuisine Japanese

    Prep Time 10 minutes
    Cook Time 15 minutes

    Servings
    servings


    Ingredients


    Instructions
    1. Preheat an oven to 425 degrees F (220 degrees C).

    2. Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.

    3. Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.


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  • Roasted Rack of Lamb



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     Roasted Rack of Lamb
    Course brunch
    Cuisine Moroccan
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine Moroccan
    Prep Time 20 minutes
    Cook Time 20 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
    2. In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
    3. Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
    4. Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18 minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
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  • Rosemary Roasted Turkey



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     Rosemary Roasted Turkey
    Course brunch
    Cuisine French
    Prep Time 25 minutes
    Cook Time 240 minutes
    Servings
    turkey
    Ingredients
    Course brunch
    Cuisine French
    Prep Time 25 minutes
    Cook Time 240 minutes
    Servings
    turkey
    Ingredients
    Instructions
    1. Preheat oven to 325 degrees F (165 degrees C).
    2. In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
    3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
    4. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
    5. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
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  • Grilled Marinated Shrimp



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     Grilled Marinated Shrimp
    Course entree
    Cuisine Japanese
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Course entree
    Cuisine Japanese
    Prep Time 30 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a mixing bowl, mix together olive oil, parsley, lemon juice, hot sauce, garlic, tomato paste, oregano, salt, and black pepper. Reserve a small amount for basting later. Pour remaining marinade into a large resealable plastic bag with shrimp. Seal, and marinate in the refrigerator for 2 hours.
    2. Preheat grill for medium-low heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
    3. Lightly oil grill grate. Cook shrimp for 5 minutes per side, or until opaque, basting frequently with reserved marinade.
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  • Baked Salmon



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     Baked Salmon
    Course brunch
    Cuisine French
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine French
    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally.
    2. Preheat oven to 375 degrees F (190 degrees C).
    3. Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.
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  • Mexican Bean Salad



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     Mexican Bean Salad
    Course salad
    Cuisine Mexican
    Prep Time 15 minutes
    Cook Time 75 minutes
    Servings
    servings
    Ingredients
    Course salad
    Cuisine Mexican
    Prep Time 15 minutes
    Cook Time 75 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. In a large bowl, combine beans, bell peppers, frozen corn, and red onion.
    2. In a small bowl, whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with hot sauce and chili powder.
    3. Pour olive oil dressing over vegetables; mix well. Chill thoroughly, and serve cold.
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  • Chicken Tortilla Soup



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     Chicken Tortilla Soup
    Course soup
    Cuisine Mexican
    Servings
    servings
    Ingredients
    Course soup
    Cuisine Mexican
    Servings
    servings
    Ingredients
    Instructions
    1. In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
    2. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
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  • Grilled Halibut with Fennel and Orange



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     Grilled Halibut with Fennel and Orange
    Course brunch
    Cuisine French
    Prep Time 29 minutes
    Cook Time 29 minutes
    Servings
    servings
    Ingredients
    Course brunch
    Cuisine French
    Prep Time 29 minutes
    Cook Time 29 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat a grill to medium-high heat or have a ridged grill pan ready. Cut 1 of the oranges in half and squeeze 2 tablespoons juice. In a medium bowl, combine olive oil and juice. Spoon 2 tablespoons of the mixture over fish. Sprinkle paprika over fish; let stand 10 minutes.
    2. Peel remaining orange and separate into sections. Add the orange sections and fennel to the bowl; toss with olive oil mixture.
    3. Grill fish (or cook in a heated ridged grill pan over medium heat) 4 minutes per side or until fish is opaque in center. Transfer to serving plates and top with fennel and orange mixture and sea salt. Garnish with tarragon if desired.
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  • Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette



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     Summer Salad with Grilled Shrimp and Pineapple in Champagne Vinaigrette
    Course salad
    Cuisine French
    Prep Time 20 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Course salad
    Cuisine French
    Prep Time 20 minutes
    Cook Time 10 minutes
    Servings
    servings
    Ingredients
    Instructions
    1. Heat a grill to medium-high heat or have a ridged grill pan ready. For vinaigrette, whisk together oil, vinegar, mustard, salt and pepper in a small bowl. Transfer 3 tablespoons of the mixture to a pie plate or shallow plate. Stir pepper flakes and garlic into oil mixture on plate.
    2. (Sneak a quick dip of artisan bread into the mixture - so good!)
    3. Add shrimp to plate; toss with oil mixture. Thread shrimp onto metal skewers or soaked bamboo skewers. Brush oil mixture from plate over skewers. Transfer skewers to grill; discard marinade on plate. Add pineapple to grill. Grill shrimp and pineapple (or cook shrimp in a heated ridged grill pan over medium heat and grill pineapple in pan after shrimp is removed) 4 minutes. Turn skewers and pineapple over; continue grilling 4 to 5 minutes or until shrimp are opaque.
    4. Meanwhile, toss mixed greens with remaining vinaigrette; arrange on four large serving plates. Carve pineapple crosswise into 1/2 inch thick slices; arrange over salads. Remove shrimp from skewers; arrange over salads. Top with basil.
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  • Cucumber and Dill Finger Sandwiches



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     Cucumber and Dill Finger Sandwiches
    Course snacks
    Cuisine French
    Servings
    servings
    Ingredients
    Course snacks
    Cuisine French
    Servings
    servings
    Ingredients
    Instructions
    1. Combine goat cheese, lemon juice and zest, olive oil, dill and grated garlic in a large bowl and fold together thoroughly with a rubber spatula.
    2. Spread the soft cheese mixture evenly on all eight pieces of bread. Lay a thin layer of sliced cucumbers on four of the slices. Sprinkle sliced shallot over the cucumber layers and top with the other piece of bread.
    3. Cut each sandwich into three rectangular little tea sandwiches and serve immediately. And you don't have to eat them with your pinkies raised up in the air. But you can. It's kinda fun.
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