Fish poached w garlic, shallots and tomato oil (Copy)

•  3 TB. olive oil

• 4 cloves garlic, sliced thinly

• 1 shallot, sliced thinly

• Pinch red pepper flakes

• 2 pints cherry tomatoes

• 3 shakes fish sauce

• 1 ¼ lbs. cod or firm white fish, cut into 4 portions

• 1 C. chopped fresh herbs, basil, mint, dill

1.   Gently warm olive oil, garlic and shallots in small saucepan. Simmer until fragrant, about 2 minutes and add red pepper flakes.

2.   Add 2 pints cherry tomatoes and simmer about 8 minutes until jammy. Add 3 shakes fish sauce and 1 cup water.

3.   Season fish both sides with salt and pepper and lay in broth. Pile half of fresh herbs on top, cover and simmer for 6-8 minutes until fish cooked through. Remove top and sprinkle rest of herbs.

4.   Place fish in shallow bowl surrounded by broth. Drizzle with shallot oil and serve with crusty bread.

**I broiled thin planks of zucchini (drizzled w olive oil, salt and pepper) and then rolled them up and added them to the dish so I didn’t have to make a salad or any other sides.

***I love Red Boat Fish Sauce!! It is a necessary ingredient. If you are really in a pinch, use soy and a bit of rice vinegar.

Mexican Eggs/Huevos Ahogadas

• 1 Jar of your favorite salsa, a combination of a green and red one is nice too!

• 6-8 Eggs

• 1 C. Grated Cheese- Cheddar is good, but queso fresco is more authentic

• Cilantro

• Avocado

Heat a large frying pan over medium heat and pour the salsa into the pan. If you want to layer green and red, pour one in first, then pour the other in the middle. When the salsa begins to bubble, crack the eggs into the pan in a circle like a clock, working around. If it is easier for you, crack each egg into a small glass bowl and then slide them into the pan. Sprinkle with grated cheese and a couple pinches kosher salt. Cover the pan and cook 4-6 minutes until the eggs are at the desired consistency.  Top with avocado and fresh cilantro and more cheese if desired.

I like to make these in a large cast iron pan and take the pan directly to the table. Serve with warmed corn or flour tortillas, get the best quality tortillas you can find, they make a huge difference!

Charlie Bird's Farro Salad

• 1 C. pearled farro

• 1 cup fresh apple cider ( I used Rice Vinegar!!!)

• 2 bay leaves

• Kosher salt and freshly ground black pepper

• 2 zucchini, diced (I added this as they were wilting in my fridge)

• ½ cup good olive oil

• ¼ cup freshly squeezed lemon juice

• ½ cup roasted, salted pistachios, whole or chopped

• 1 cup roughly chopped fresh parsley (accidentally used cilantro)

• 1 cup roughly chopped fresh mint leaves (did not have so left out)

• 1 cup cherry or grape tomatoes, halved through the stem

• ¹⁄3 cup thinly sliced radishes (2 to 3 radishes)

• 2 cups baby arugula

• ½ Feta (original recipe calls for shaved Parmesan)

• Flaked sea salt, such as Maldon

Place the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water in a medium saucepan, bring to a boil, lower the heat, and simmer uncovered for about 30 minutes, until the farro is tender. (If all the liquid is absorbed before the farro is tender, add a little more water.) Drain the farro and transfer to a large serving bowl. Discard the bay leaves.

Throw the diced zucchini in a metal plan and roast for 20 minutes at 350 while the farro cooks

Meanwhile, in a small measuring cup, whisk together the olive oil, lemon juice, 1 teaspoon salt, and ½ teaspoon pepper. Stir the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.

Before serving, stir in the pistachios, parsley, mint, tomatoes, and radishes. Add the arugula and lightly fold in the Parmesan so as not to break it up too much. Sprinkle with the sea salt and serve immediately.

Shaved Brussels Sprouts w Pecorino

• 1/4 C. fresh lemon juice (Meyer lemon if u have one)

• 2 TB. dijon mustard

• 1 clove garlic, minced

• 1 shallot, minced

• 1/2 tsp. kosher salt

• 1 2lb. bag brussels sprouts, grated in food processor (note the grater blade was better than the slicing blade)

• 1/2 C. olive oil, divided

• 1/2 C. shaved almonds

• 1 C. pecorino, grated

 Combine the lemon juice, mustard, shallots and garlic and salt in a small bowl. Set aside for 10-15 minutes to let flavors meld to mellow out the garlic.

Spoon 1 TB. olive oil into small frying pan and gently fry almonds until slightly toasty. Remove and dry nuts on a paper towel.

Slowly whisk remaining olive oil into lemon mixture and then toss dressing with brussels. Add cheese and toss again. Taste for salt and pepper, then sprinkle on almonds and toss once last time. Yum!

Note: Brussels can be grated and refrigerated in a ziploc for 2 days. Just toss in dressing before serving, though the leftovers are delicious a day or 2 later...also this recipe works great with goold ole kale too.

Branzino w Sauce Vierge for 2

• 2 whole Branzino- fileted, scaled, head removed,

• 2 tbsps olive oil

• pinch of coarse salt and pepper

• 1 orange for zesting

  For the Vierge Sauce:

• 1 Shallot, finely chopped

• 2 green onions, finely chopped

•  1 1/2 cup cherry tomatoes, quartered

• 1/2 cup of pitted mixed olives, sliced in half longways and then sliced again

• 2 TB of capers

• 1/2 cup basil, finely chopped

• 1/2 cup of extra virgin olive oil

1. Preheat oven to 375. Drizzle 1 tbsp of olive oil on the cooking sheet. Gently place the Branzino Filets next to each other on the sheet, skin side down, drizzle w olive oil, salt and pepper and top with orange zest.

2. Mix the shallot, green onions, cherry tomatoes, olives, capers, and basil together in a mixing bowl with the 1/2 cup of olive oil. Let sit at room temp, stirring occasionally. Add salt and pepper and taste.

3. Bake fish for 10 min. The fish should be firm and opaque. If the filets are big, you might need 2 more minutes.

4. Remove branzino to large platter and top each fillet with the sauce. Serve immediately.

   **I have also had this with tiny bits of raw asparagus in the sauce- yum!

   ** I serve with a nice salad and rice or bread to pour more sauce over…

   ***Using a good quality olive oil really takes this over the top. Next time I will add some orange juice to the sauce perhaps….
   

Tomato Pie

The most essential part of this recipe is to pre-cook the pie shell and to salt and dry the tomatoes on paper towels!!

• 3 Heirloom Tomatoes, Sliced 1/4 " thick

• 1 TB. Kosher salt

• 2 TB. Olive Oil

• 1 Garlic clove, minced

• 1/2 C. Gruyere cheese, shredded

• 1/2 C. Pecorino, shredded

• 1/2 C. Fresh basil, shredded

• 1 Pre-Baked Tart Shell (store bought fine, I won't tell!)

Preheat oven to 375. Spread sliced tomatoes out on paper towels and sprinkle with kosher salt. Let sit for 20 minutes and then blot tops with fresh paper towels. 

Mix olive oil and garlic together in a small bowl. Mix cheeses together in another bowl and then spread in bottom of tart. Layer tomatoes in lovely concentric circles and then drizzle with the olive oil/garlic mixture.

Bake tart for 25-30 minutes until it looks "really good," cheese is bubbly and tomatoes are oozy. Let the pie rest for 5-10 minutes to gather itself together, and sprinkle with fresh basil before serving.

Meatballs!

this is adapted from Rao’s Meatballs

• 3 lbs. ground grass-fed ground beef

• 1 1/4 lbs. ground veal

• 1 1/4 lbs. ground pork

• 1/2 C. parsley, chopped

• 4 garlic cloves, minced finely or grated on a microplane grater

• 1 1/2 C. fresh grated pecorino romano

• 3 C. panko breadcrumbs

• 3 C. water

• 1-2 TB. salt

1. Mix together 3 meats, then add parsley, cheese, garlic and salt and mix up. Add the breadcrumbs and mix. Then add the water 1 C. at a time. It will be absorbed!!

2. Form the meatballs into large 2-3 inch balls and place on cookie sheet lined with aluminum foil.

3. Bake at 425 for 30 min.

4. Then drop into your favorite tomato sauce, Rao’s is my go-to!!

Tajin Salmon w Black Bean Mango Salsa

Serves 4- inspired by the feed feed

• 1 TB Tajin Seasoning + 1-2 tsp. for salsa 

• 1 tsp. Cumin

• 1 tsp. Smoked Paprika

• 1 ½- 2 lbs Salmon

• 1 TB Olive oil

• 1- 14 oz. can black beans, drained

• 1 mango, diced

• ½ red onion, small dice

• 1 jalapeno, small dice

• 1 lime, juiced or Red wine vinegar if no limes

• ¼ C. cilantro, chopped

• 1 pint guacamole

• Optional: tortillas, potatoes, cotija cheese

1.     Preheat the oven to 325F and line a rimmed baking sheet with foil or parchment. Remove salmon from refrigerator and let get to room temp. 

2.     Drizzle olive oil on salmon and then cover generously with 1 TB. Tajin, cumin and paprika.

3.     Bake in oven for 25 min. if thinner, 30 min if fatter. Inner temp of salmon should reach 145.

4.     While the salmon is baking, add the black beans, mango, onion, jalapeño, cilantro to a bowl and toss to combine. Season to taste with 1-2 tsp. tajin and lime juice and let sit to marinate.

5.     Remove salmon from oven and serve with black bean mango salsa and guacamole, warm tortillas or roasted potatoes go well…a little cotija cheese on top is nice too! 

 ** Tajin is easily found at HEB by the avocados, it is a chili lime salt you will want to put on everything!

**If you don’t have time to let salmon get to room temp, you might have to add 5 minutes to cooking time since this is a low and slow roast.

***If mango is not your thing, use cherry tomatoes.

White Beans w Cod and Sausge

• 2 lg. cans cannellini beans

• 2 shallots, sliced

• 1 lemon thinly sliced, seeds removed

• 1 bunch chard, thinly sliced (any hardy green will work)

• 1/4 C. sliced cornichons (any pickled veg will work)

• 1/4 C. rice wine vinegar

• Fresh oregano- 4 sprigs, 1 TB. if dried

• 4 cod filets

• Fresh sausages

1. Heat oven to 375. If using sausages, throw them on some foil and bake them while you are making the stew.

2. Pour a generous glug of olive oil into a large skillet and when warmed, add shallots and lemon and saute until softened, about 5 minutes. Add chard and cornichons and rice vinegar, saute until wilted, then beans and let simmer to meld flavors about 5 minutes.

3. Nestle proteins among stew. Get sausages out of oven and add them to stew. Drizzle cod with olive oil and sprinkle liberally with kosher salt and freshly ground black pepper. Nestle in oregano sprigs as well.

4. Put skillet into oven and bake 12 minutes, finishing with a short broil.

Cauliflower Steaks

adapted from Six Seasons by Joshua McFarland

·      1 Lg. head Cauliflower

·      1 ½ C. dried breadcrumbs

·      1 C. grated (large hole) aged provolone, or feta, or…grated/crumbled

·      ½ C. pickled peppers, chopped

·      1/3 C. mixed pitted olives, chopped

·      ¼ C. capers

·      ¾ C. parsley, chopped

·      1 tsp. lemon zest

1.    Heat the oven to 450.

2.    Trim the bottom of the cauliflower and slice the cauliflower into ½ inch slabs.

3.    Drizzle olive oil on your sheet pans and heat in oven a couple minutes. Remove from the oven, lay steaks down, drizzle top side with olive oil, salt and pepper and roast until tender, about 20 min.

4.    While the cauliflower is roasting, make the topping by mixing the breadcrumbs, provolone, peppers, olives, capers, parsley, lemon zest and crumbled cauliflower. Moisten with a bit of olive oil just so it holds together.

5.    Take out the baking sheets and put the toppings on the steaks in a thick layer. Return to the oven and roast until lightly browned about 5 minutes.

6.    Serve with finely grated cheese if desired.

Salmon w Mustard Dill Sauce

• 1/4 C. butter, softened

• 2 garlic cloves, minced

• 1/4 C. Fresh dill, chopped

• 2 lbs. salmon

Sauce

• 1/4 C. Dijon mustard

• 2 TB. brown sugar

• 2 TB. rice vinegar

• 1/3 C. olive oil

• 3 TB. chopped dill

1. Mix together butter, dill and garlic and spread on salmon. Sprinkle w kosher salt.

2. Roast salmon at 450 for 12-15 min depending on thickness

3. Whisk together sauce ingredients.

4. Plate salmon and serve with sauce on side

Roasted Strawberry Milkshake

Happy Valentine’s Day!! How about a peek of strawberry fun with a roasted strawberry milkshake!? The possibilities after roasting strawberries are endless as they taste like a luscious bite of summer!

1. Hull and halve 1 lb. strawberries

2. Spread on a parchment lined baking sheet and toss with 2 TB demerara sugar.

3. Roast in 350 oven for 45 min., tossing every 15 min. 

4. Scrape juices and berries into a bowl and let the fun begin! 

Blend with 2 C. vanilla ice cream and 1/4 C. buttermilk for the most delicious shake you have ever had according to Food52.....spoon on top of Greek Yogurt along with some toasted hazelnuts...spoon over a bagel and cream cheese...you get the picture!

Weeknight Greek Chicken

• 2 lbs Chicken Tenders, (optional to cut into lg. chunks)

• 4 TB Kosher Salt

• 1/2 C. Olive oil

• 4 TB Parsley, chopped

• I Lemon, zested and juiced

• 1 Tsp. Honey

• 1 Tsp. Oregano

• 1 Red Onion, chopped in quarters

1.    Dissolve 4 TB salt in a large bowl of cold water. Submerge chicken in brine and refrigerate for 30 minutes.

2.    While chicken is brining, combine oil, parsley, lemon zest and juice, honey, oregano and a large pinch of salt and pepper. Transfer 4 TB of mixture to a separate bowl to toss with cooked chicken.

3.    Remove chicken from brine and pat dry with paper towels. Toss chicken with remaining oil mixture and thread onto skewers, starting and ending with a piece of red onion.

4.    Grill chicken outside or in grill pan until cooked through, about 8 minutes, turning occasionally. When cooked, slide chicken off skewers and toss with reserved oil mixture. Serve with pitas and Tzatziki!

Note! You do not have to skewer the chicken. If you are tired, just throw the chicken in to the grill pan and cook it. It’s all good!!

Chewy Salted Caramels f. Our Salty Kitchen

Recommended Equipment

• 8x8 baking dish

• Parchment Paper

• Dutch Oven

• Candy Thermometer

• Non-serrated blade

• Oven Mitts

Ingredients

• 2 c white sugar

• 1 c packed light brown sugar

• 1 c light corn syrup

• 2 c heavy cream

• 1 c unsalted butter, cut into small cubes

• 2 tsp vanilla extract

• 1/2 tsp fine sea salt

• 1.5 tbsp maldon sea salt

Instructions

• Line the baking dish with parchment paper, leaving enough hanging over two opposite sides to easily lift the cooled caramels out of the pan. Liberally grease the parchment with butter or cooking spray.

• Combine the white sugar, brown sugar, corn syrup, heavy cream and butter in a 6-quart dutch oven or other heavy bottomed pot. Heat over medium heat and stir constantly until all ingredients are melted and blended together.

• Affix a candy thermometer to the side of the pot, roughly 1" above the bottom of the pot. Postion the thermometer so that it's submerged below the surface of the caramels throughout the cooking process. Increase the heat to high and bring the sugar mixture to a boil.

• Once boiling, reduce the heat to medium low and let the sugar mixture simmer with slow, medium-sized bubbles until the candy thermometer reaches 245-250°F. Stir every 10 minutes. It will take 40-45 minutes to reach the correct temperature. NOTE: watch the thermometer carefully after it reaches 230°F, as the temperature increases pretty quickly after that point.

• Once the mixture hits 245-250°F, immediately remove from heat and pour in 1/2 tsp fine sea salt and the vanilla. The mixture will vigorously bubble (this is the alcohol in the vanilla boiling off). Stir in the vanilla until evenly incorporated, then pour the caramel into the prepared baking dish. Use oven mitts to protect your hands and wrists from any splatter (it's extremely hot!). Allow the caramel to cool at room temperature for 15-20 minutes and then sprinkle half the maldon salt over the caramels.

• Allow the caramels to cool at room temperature or in the fridge until set - at least 2 hours. Once cooled, sprinkle the remaining salt over the caramels. Lift up the caramels by the parchment paper flaps and transfer to a cutting board. Cut the caramels into 1" x 2/3" rectangles with a sharp, non-serrated blade or a bench scraper. Wrap the caramels in 4" x 5" squares of wax paper.

• The caramels are good for 2-3 weeks if stored in an airtight container. I gift these in small gift boxes.

Simple Granola

• 3 C. organic rolled oats

• 1 C. raw pumpkin seeds

• 1 C. pecans

• 1 C. shaved almonds

• 3/4 C. pure maple syrup

• 1/2 C. olive oil

• 1/2 C. light brown sugar

• 1 large pinch kosher salt

1. Preheat oven to 300.

2. Place all ingredients in a large bowl and mix well to combine.

3. Spread on a rimmed baking sheet and bake for 45 minutes, stirring every 15 minutes.

4. Remove form oven, stir and taste for salt. Probably give it another pinch and stir. Let cool completely before storing.

5. Can be stored in air tight container for 4-6 weeks.

Notes: Cashews can be added as well or dried blueberries

Pan Roasted Carrots w Salsa Verde

from Six Seasons by Joshua McFarland 

·      1 lb. tasty carrots (rainbow is fab!)

·      ½ C. chopped parsley

·      ½ C. mint leaves, chopped

·      2 scallions, finely chopped

·      1 lemon, zested and juiced

·      ¼ C. toasted pistachios/almonds, roughly chopped

Scrub and rinse carrots, peeling if they are not young and fresh.

Put the parsley, mint, scallions, lemon juice and zest in a medium-sized bowl and whisk to combine. Slowly drizzle in about ½ C. olive oil, whisking. Throw in a good pinch of kosher salt and fresh black pepper and taste for flavor. Adjust with more salt and lemon if needed.

Heat a large cast iron or heavy skillet over medium heat. Lay the carrots in the pan (cut in half if needed to fit) and cook until you hear a bit of a sizzle, about 5 minutes. Add a glug of olive oil, roll the carrots around and cook about 20-30 minutes until they are soft, turning them when needed.

Pile the carrots in a shallow bowl and nestle the avocado slices around the carrots. Drizzle with the salsa verde, top with a sprinkle of toasted nuts, fresh black pepper and kosher salt and enjoy!

**You can also accomplish this in the oven in a roasting pan if you prefer!

Thai Pork Skewers

2 ½ lbs. Pork shoulder, trimmed of surface fat

6 Cloves garlic

¼ C. Cilantro

1/3 C. Brown Sugar

3 TB Fish Sauce

1 TB Soy Sauce

2 TB. Canola Oil

1.     Place pork on a large plate or dish and freeze until meat is partially frozen, 1 hr. Meanwhile, in small Cuisinart, chop all ingredients.

2.     Slice the pork into thin pieces and cut the pieces into strips about 1 in. wide. Place the pork and marinade in a large ziplock and massage until evenly coated. Refrigerate for 2 to 24 hours.

3.     Heat grill on high for 15 minutes and while heating, thread strips onto skewers and place on a large cookie sheet to tale to grill. Place the skewers on the hot grill and cook until lightly charred about 3 minutes. Flip over and continue to cook another 3 minutes, then flip a couple times more for about 2 minutes until nice and charred.

Serve with quick pickled red onions and carrots, grilled naan, maybe feta or halloumi cheese.

** To make enough for leftovers, double the marinade and start with about 4 lbs. pork shoulder

Fish poached w garlic, shallots and tomato oil

•  ½ C. olive oil

• 4 cloves garlic, sliced thinly

• 1 shallot, sliced thinly

• Pinch red pepper flakes

• 2 pints cherry tomatoes

• 3 shakes fish sauce

• 1 ¼ lbs. cod or firm white fish, cut into 4 portions

• 1 C. chopped fresh herbs, basil, mint, dill

1.   Gently warm olive oil, garlic and shallots in small saucepan. Simmer until fragrant, about 2 minutes and add red pepper flakes. Remove shallots and garlic with slotted spoon and all but 3 TB olive oil. Save oil to brush bread with or store in refrigerator.

2.   Add 2 pints cherry tomatoes and simmer about 8 minutes until jammy. Add 3 shakes fish sauce and 1 cup water.

3.   Season fish both sides with salt and pepper and lay in broth. Pile half of fresh herbs on top, cover and simmer for 6-8 minutes until fish cooked through. Remove top and sprinkle rest of herbs.

4.   Place fish in shallow bowl surrounded by broth. Drizzle with shallot oil and serve with crusty bread.

**I broiled thin planks of zucchini (drizzled w olive oil, salt and pepper) and then rolled them up and added them to the dish so I didn’t have to make a salad or any other sides.

***I love Red Boat Fish Sauce!! It is a necessary ingredient. If you are really in a pinch, use soy and a bit of rice vinegar.

Curried Crab w Watermelon

• 3 TB Olive Oil

• 2 TB Green apple, grated

• 2 TB Onion, grated

• 2 tsp. Curry powder

• ½ C. Mayonnaise

• 2 TB Mint, chopped

• 1 lb. Lump Crabmeat

• Watermelon Slices

• 4 C. Arugula

1.    Heat 1 TB. oil in small saucepan and add apple, onion and curry powder and cook over medium heat until onion is soft, about 5 minutes. Let cool.

2.    Transfer mixture into a large bowl and fold in mayo and mint, then crab, and taste for salt and pepper.

3.    Cut the watermelon into nice triangles and transfer to 4 plates. Squeeze a little lime juice on. Mound the crab on top of the watermelon. In another bowl, toss the arugula with 2 TB olive oil, a squeeze of lime, salt and pepper. Arrange the arugula on the plates, top with a slice of watermelon and the crab gently mounded on top.

If crab is a no-go for you, try this with a couple leftover chicken breasts or just poach a couple breasts, shred and be on your way!.

Pasta w Leeks and Prosciutto

• 2 Leeks, washed, white and light green parts sliced

• Zest of 1 large lemon

• 4 TB TB olive oil

• 4 TB butter, divided

• 1 lb fresh pasta

• 1-2 C frozen peas

• 7 oz prosciutto ( 2 packages), torn

• 1 C. parmesan or pecorino

1. Saute leeks in oil and  2 TB. butter until just starting to caramelize. Add zest of 1 lemon.

2. While leeks are cooking, boil water and Cook pasta in salted water. Drain, reserving 2 C water.

3. Add pasta to leeks, toss with 2 TB butter, reserved water, peas and until a silky sauce emerges. Add an extra glug of olive oil because you can.

4. Off heat, add prosciutto and parmesan and cracked black pepper.