Salsa

Salsa
Prep Time: 5 min     Cook Time: 0 min    Ready In: 5 min
Serving Size: 2



INGREDIENTS

1 Large Red Tomato
5 Springs of Flat Leaf Parsley
1/8 Green Pepper
1 Clove Garlic
1/4 Shallot
1/2 Tsp Salt
1/4 Tsp Black Pepper


DIRECTIONS

Put everything in a food processor, reserving half of the tomato.
Dice half of the tomato and stir into the blend.
Pour salsa into bowl and serve with tortillas!

Pickled Eggs

Pickled Eggs
Prep Time: 10 min       Cook Time: 10 min      Storage Time: 2 -48 Days
Serving Size: 12


I was watching Women's Network on the weekend and came across the term pickled eggs!!
So I did some research and tried out this recipe.


Pickling juice contains vinegar, water and sugar boiled together with spices. The liquid is reduced and cooled and then poured over the hard-boiled eggs. The eggs will be placed in an airtight jar with a lid and then stored in the refrigerator for at least 2 days and up to 48 days.

You can experiment different spices in your pickling juice. If you like spicy, then add in dried hot chilies. If spicy is not your cup of tea, then try brown sugars and or cinnamon.



INGREDIENTS

12 Hard Boil Eggs
2 Cups White Vinegar
2 Cups Water
1 Bay Leave
2 Cloves Finely Diced Garlic
1 Tsp Finely Diced Chili
1 Dried Hot Chili Pepper
1 Tbs Pickling Spices
1/2 Tsp Peppercorn
1 Tsp Sugar



DIRECTIONS

In a medium pot, put in eggs and cover with cold water. Bring water to boil and remove pot from heat. Cover the eggs and let them sit in hot water for 10 minutes.

Drain waters from eggs and peel off the shells.

Bring a medium saucepan to medium heat. Pour in vinegar, water and all other ingredients. Bring the mixture to a boil and remove from heat.

Pour the mixture into a sterile container.

Add in eggs and make sure the container is air tight. Refrigerate the eggs for at least 2 days and up to 48 days.

Deviled Eggs

Deviled Eggs
Prep Time: 30 min     Cook Time: 10 min   Ready In: 40 min
Serving Size: 6


INGREDIENTS

3 Eggs
1/4 Cup Mayo
1 Tsp Paprika
1 Tsp Sage
1/2 Tsp Salt
1 Spring Parsley, Garnish


DIRECTIONS

Bring a pot of water to boil and turn it down to medium heat. Put in eggs and cook for 5 minutes. Turn the heat off and let eggs sit into the water for 5 more minutes.

Drain water and rinse eggs. Let cool and remove shells carefully.

Half each egg and scoop out the egg yolk into a bowl. Place egg white into the fridge to cool down in the mean time.

With the back of the spoon, smash the egg yolk and stir in mayo, paprika, sage, salt and mix well.

Fill the mixture into a pipping bag and pipe mixture into the egg white. Top with parsley and enjoy!

Dry Rub for Blade Steak

Dry Rub for Blade Steak
Prep Time: 10 min     Cook Time: 10 min      Ready In: 20 min
Serving Size: 4



I was at Supperstore this past Friday and Blade Steak was on sale for $1.88/lb.
So I got 4 pieces. The steak were huge, one piece could serve 4 people.

This is my first time cooking blade steak. I didn't want to just grill it with salt and pepper, so I found a dry rub recipe online that tasted really good!


INGREDIENTS

1/4 Cup Sugar
2 Tbs Paprika
1 Tbs Onion Powder
2 Tbs Smoked Salt
1/2 Tbs Garlic Powder
1/2 Tbs Chili Powder
1/2 Tsp Lemon Pepper
1 Tbs Dried Sage
1/2 Tbs Dried Basil
1/2 Tsp Dried Rosmary
1/4 Tsp Cayenne Pepper





DIRECTIONS

Combine all the ingredients into a bowl and mix well.  Rub the dry mix onto the steak. If there are any dry rub left over, store it in an air tight container. Store in a cool dark place.

Preheat the grill to 400 degrees. Spray some oil on the grill to prevent meat from sticking.

Cook steak, 5 minutes on each side, turning only once. Cooking time may vary, depending on the thickness of the cut.

Mushroom Soup

Mushroom Soup
Prep Time: 20 min         Cook Time: 30 min       Ready In: 50 min
Serving Size: 8


Last weekend Kevin and I was bringing a couple of friends to tour around town. We stop by Steveton, Richmond,  and they had a Farmer's Market there. I picked up some mushrooms they were $5/bag.

INGREDIENTS

1 Bag Wild Mushrooms, Finely Diced
2 Cloves Garlic, Finely Diced
1 Onion, Finely Diced
1/2 Cup Dry White Wine
3 Tbs Salt
3 Cans Chicken Stock, Unsalted
1/2 Stick Butter
2 Tbs Vegetable Oil
1 Can Evaporated Milk ( or 350 ml Cream)


DIRECTIONS

Bring a large pot to medium heat, add in oil, butter, garlic and onion and let it sautee for 5 minutes or until onions are translucent.

Add in wine, salt, and mushroom. Let it simmer for 2 minutes and add in chicken stock. Bring the soup to boil add in evaporated milk and boil for 2 more minutes. Serve immediately.

You can make the soup ahead of time. Just put the milk into the soup before serving.


Alternatively, you may substitute milk with cream. I didn't have any cream at home and the milk turned out to be good, but not as creamy as I wanted it to be.

Crab Cakes

Crab Cake
Prep Time: 20 min     Cook Time: 15 min     Ready In: 35 min
Serving Size: 6


INGREDIENTS

2 Lb Cooked Crab Meat
1/4 Onion, Finely Diced
1/4 Red Bell Pepper, Finely Diced
1/4 Green Bell Pepper, Finely Diced
1 Egg
3/4 Cup Bread Crumb
1 Tsp Salt
1 Tsp Ground Black Pepper
1/2 Tsp Old Spice
3/4 Cup Panko (Bread Crumb, For Coating Only)
Oil Spray


DIRECTIONS
Preheat oven to 400 degrees.

In a bowl, combine crab, peppers, eggs, onion, bread crumb, slat, black pepper and old spice.

Mix ingredeints together with your hands. Divide mixture into 6 equal portions and form into a patty.

Pour Panko onto a plate. Dip each patty into panko until the surface of patty is covered with Panko.

Spray oil over patty and bake for 15 mintues or until patties are golden brown.

Thai Pan Seared Scallop

Prep Time: 10 min      Cook Time: 6 min     Ready In: 16 min

Serving Size: 2

INGREDIENTS

6 Extra Large Scallops

2 Tbs Vegetable Oil

Salt to Taste

Pepper to Taste

2 Handful of Mixed Greens

2 Strand of Fresh Thai Basil

2 Lime Wedges

THAI SAUCE

3 Tbs Olive Oil

1 Tbs Fish Sauce

1 Zest of Lime

1/2 Lime Juice

1/4 Bunch of Coriander, Chopped

1 Red Chili, Minced

1/4 Tsp Cayenne Pepper

2 Cloves Garlic, Minced

2 Tbs Butter

1/2 Tsp Sugar

DIRECTIONS

If scallops are frozen make sure you defrost scallops in the fridge at least one day a head of time.

Rinse scallops and pat surface dry. Heat large pan to medium high heat and add vegetable oil to sear the scallops.  Make sure the pan is hot and scallop is dry before placing scallop onto the pan.

Space scallops onto the pan such that you have enough room to flip them around. Do not over crowd the pan. Cook scallop for 2 minutes each side. Season scallop with salt and pepper while cooking. Scallops are done when both sides have a crispy looking crust.

Remove scallops from pan and place on paper towel to drain.

Place all the sauce ingredients into the pan and bring it to a boil and cook for 2 minutes.

Place mix green on one side of the serving plate. Place scallops on the other side of the plate and top with sauce.

Stuffed Tomatoes

Stuffed Tomatoes
Prep Time: 15 min    Cook Time: 25 min    Ready In: 40 min
Serving Size: 6



INGREDIENTS

6 Large Tomatoes
1 1/2 Cup Rice
1/2 Presley Pesto (Recipe to Follow)
1 Carrot, Finely Diced
1 Celery, Finely Diced
1/2 Onion, Finely Diced
3 Tbs Olive Oil



DIRECTIONS

Preheat oven to 350 degrees.

Core the top of the tomatoes and remove the inside of the tomatoes. Drain the liquids and seeds from the inside of the tomatoes.

In a large bowl, combine rice(fully cooked), carrot, celery, onion and pesto. Mix well and fill tomatoes.

Drizzle oil onto tomatoes and bake for 25 minutes.



PRESLEY PESTO

1/4 Cup Olive Oil
1/2 Bunch Presley
1 Tsp Salt
1 Tsp Pepper
1 Clove Garlic
1/4 Cup Pine Nuts

Place all ingredients into a blender and blend until all the ingredients are mixed into a pesto consistency.

Cantaloupe & Watercress Salad

Cantaloupe & Watercress Salad

Prep Time: 15 min    Cook Time: 0 min    Ready In: 15 min

Serving Size: 6

INGREDIENTS

2 Cups of Dice Cantaloupe

1 Bunch Watercress, Leave only
1 Lime Zest
2 Tbs Lime Juice

12 Slice Prosciutto

2 Tbs Olive Oil

2 Tbs Balsamic Vinegar

1 Tsp Sugar

2 Tbs Raspberry Puree, Sieved to remove seeds



DIRECTIONS

On a serving plate, place cantaloupe on the base and top with watercress leaves. Fold prosciutto into roses and place onto the middle of the plate.

In a small bowl, whisk together, oil, balsamic, sugar, lime zest, lime juice and raspberry puree.

Top salad with dressing, and serve immediately!