Pesto

Ingredients:

  • 4 Garlic cloves
  • Salt
  • 1/4 cup of walnuts (or pine nuts/pistachio nuts)
  • 3 cups of loosely packed fresh basil leaves
  • 1/2 cup of Parmesan
  • 1/2 cup of extra virgin olive oil

Directions:

  1. in food processor process garlic, salt, and nuts until finely chopped
  2. Add basil leaves and olive oil  and process until smooth
  3. Add the Parmesan and process to combine
  4. Toss with pasta

 

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Stir Fried Baby Bok Choy

Ingredients:

 

  • Baby bok choy
  • Peanut oil
  • All Purpose Asian Stir Fry Sauce (see Dressing and Sauces)
  • Water

Directions:

  1. If baby bok choy are too large for stir frying, cut longitudinally into smaller pieces
  2. Add oil to walk and stir fry bok choy over high heat for a minute or so until a slight char develops on some pieces
  3. Turn down heat and add a bit of water, cover and steam for another minute or two until done but still crunchy
  4. Add stir fry sauce and let boil to thickened. If too thick thin with a bit of water
  5. Serve immediately

War Hip Har

Ingredients:

For shrimp

  • Large shrimp butterflied
  • Strip of bacon for each shrimp
  • Flour
  • Egg
  • Peanut oil

For the Sauce

  • 2 tsp. cooking oil
  • 2 tbsp. Hoisin sauce
  • 1 tbsp. vinegar
  • 2 tbsp. sugar
  • 1 tsp. white pepper
  • 5 1/2 tbsp. soy sauce
  • 1 tbsp. ketchup
  • 2 tsp. garlic powder
  • 1 clove of garlic, mashed
  • 2 tsp. ginger
  • 1 1/2 tbsp. sherry or Chinese cooking wine
  • 3 tbsp. water

Directions:

  1. Wrap shrimp in strips of bacon
  2. Make batter with egg and flour
  3. Dip bacon wrapped shrimp in batter and fry until done and set aside
  4. Cut onion into long strips and cook until carameized
  5. In sauce pan combine remaining ingredients for the sauce and cook on low heat until flavors well blended and desired thickness obtained
  6. To serve place shrimp over caramelized onions and pour sauce over
  7. Serve with side of white rice

 

Tapanade

Ingredients:

  • 1/2 lb of Kalamata olives
  • 2 Tbsp of capers
  • 2-3 cloves of garlic, thinly sliced
  • 2 Anchovy fillets
  • Lemon zest to taste
  • Red pepper flakes
  • 1/4 cup of extra virgin olive oil

Directions:

  1. Roughly chop olives and place in food processor with  capers, garlic anchovies, lemon zest, and pepper flakes
  2. Process adding olive oil
  3. Process until paste formed
  4. Use as spread or mix with pasta

Green Goddess Salad

Ingredients:

  • Cooked shrimp
  • Avocado
  • Zucchini
  • Cherry tomatoes
  • Canned artichoke hearts, chopped
  • Celery chopped
  • Green Goddess Dressing

Directions:

  1. Combine first nine ingredients in proportion you want
  2. Dress with Green Goddess Dressing

 

 

All Purpose Stir Fry Sauce

Ingredients:

  • 1/4 cup of soy sauce
  • 1/4 cup of water
  • 2 cloves of garlic
  • 1 Tbsp minced ginger
  • 1 Tsp  sesame oil
  • 2 Tbsp rice vinegar
  • 1 Tbsp sriracha sauce
  • 1 Tbsp sugar (or less according to taste)
  • 1 Tbsp corn starch

Directions:

  1. Mix ingredients together in container with lid
  2. Shake or stir just before using
  3. Add desired amount to stir fry at the end of the cooking process
  4. Let thicken
  5. Add a little extra water to stir fry if it becomes to thick and serve

 

She-Crab Soup

 Ingredients

  • 1 lb. of Jumbo lump crabmeat
  • Nutmeg or mace
  • Whole milk
  • Heavy cream
  • Butter
  • Onion
  • Garlic
  • Celery
  • Worcestershire Sauce
  • Tabasco Sauce
  • Salt and pepper
  • Cream sherry

Directions

  1. Dice vegetables and saute in butter until translucent
  2. Season with nutmeg to taste
  3. Heat milk
  4. Pick through crabmeat removing any stray bones or cartilege
  5. Add crabmeat and stir into vegetables
  6. Add hot milk
  7. Season with Worcestershire Sauce, salt, and pepper, and a dash of Tabasco Sauce
  8. Add cream and heat through but do not boil or soup my curdle
  9. Add sherry to taste
  10. Serve

 

 

 

Waldorf Salad

Ingredients:

  • Fuji apple
  • 2 stalks of celery
  • Handful of raisins
  • Handful of walnut halves
  • Splash of white balsamic vinegar
  • Freshly ground black pepper
  • Mayonnaise

Directions:

  1. Add first six ingredients to bowl and toss
  2. Add a dollop of mayonnaise and toss again
  3. Serve

Shrimp Pasta with Tomato, Kalamata Olives, and Goat Cheese

 

Ingredients

  • Penne or other pasta of your choice
  • Oil
  • Garlic
  • Onion
  • Tomato paste
  • Plum tomatoes
  • Kalamata olives
  • Orange slices quartered
  • Oregano
  • Salt and pepper
  • Shrimp
  • Goat cheese (feta)

Directions

  1. Bring large pot of water to boil, salt, and add pasta cooking until al dente. Drain
  2. In separate pot add oil, onion, and garlic and sauté until translucent
  3. Add freshly ground black pepper to taste
  4. Add a tablespoon of tomato paste and cook for a minute or so
  5. Grate plum tomatoes in food processor and add to onions/garlic
  6. Add Kalamata olives and orange
  7. Simmer for thirty minutes
  8. Season with oregano
  9. Add oil to pasta pot and sauté peeled, deveined shrimp with a sliced clove of garlic for a couple of minutes
  10. Return pasta to pot with shrimp and add tomato/Kalamata sauce
  11. Serve topping with crumbled goat cheese (or feta)

Greek Chicken with Penne

Ingredients

  • Cut up chicken (2 chicken breasts (or equivalent amount of thighs and drumsticks or combo)
  •  2 Tbsp Olive oil
  • 1 Diced small red onion
  • 4 garlic cloves, crushed and  sliced
  • Freshly ground black pepper
  • Salt
  • 1 – 2 Tbs[ tomato paste
  • 1/2 to 1 cup of vermouth or other dry white wine
  • 2 Tbsp red wine vinegar
  • 3 or 4 roma tomatoes grated in the food processor or on a box grater
  • 12 or  more kalamata olives
  • 3 Quartered orange slices approximately 1/4 inch thick with peel
  • Goat cheese
  • Oregano (Mediterranean or Mexican)
  • Penne

Diections

  1. Brown chicken in oil and set aside
  2. Saute red onion, and garlic
  3. Add  tomato paste and cook for another minute
  4. Season with salt and pepper
  5. Add tomato, vermouth, and red wine vinegar
  6. Add olives and orange
  7. Return chicken to pan and cook on low heat until done– about 30 minutes
  8. Add oregano
  9. Cook a few minutes and add crumbled goat cheese
  10. Cook penne until al dente
  11. When chicken is cooked through, remove it to a platter and add penne to the sauce left in pan cooking for a minute or so
  12. Crumble goat cheese over pasta and stir to tighten the sauce
  13. Serve