Category Archives: What’s for Dinner?

August 10, 2010 · 5:13 pm

Crab, Corn and Tomato Salad with Lemon-Basil Dressing

 

INGREDIENTS:

1 tbs               Lemon Rind, grated

5 tbs               Fresh Lemon Juice, divided

1 tbs               Extra Virgin Olive Oil

1 tsp               Honey

1/2 tsp            Dijon Mustard

1/4 tsp            Salt

1/8 tsp            Black Pepper, freshly ground

1 cup               Fresh Corn Kernals (about 2 ears)

1/4 cup            Basil Leaves, thinly sliced

1/4 cup            Red Bell Pepper, chopped

2 tbs                Red Onion, finely chopped

1 lb                  Lump Crabmeat, shell pieces removed

8                       Ripe Beefsteak Tomato Slices, (1/4 in thick)

2 cups             Cherry Tomatoes, halved

INSTRUCTIONS:

Combine rind, 3 tbs juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk.   Reserve 1 1/2 tbs juice mixture.  Add remaining 2 tbs juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.

Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates.  Drizzle about 1 tsp reserved juice mixture over each serving.  Top each serving with 1 cup corn and crab mixture.

1 Comment

Filed under Fish Favorites, Sensational Salads, Starters, Summer Favorites, What's for Dinner?

July 27, 2010 · 11:28 am

Sliders with Shallot-Dijon Relish

2 1/2" Beef Slider with Shallot-Dijon Relish

INGREDIENTS:

1/2 tsp                   Kosher Salt

1/4 tsp                   Black Pepper, freshly ground

1 lb                         Sirloin, ground

AN                          Cooking Spray

3 tbs                       Shallots, finely chopped

1 tbs                       Worcestershire Sauce

1 tbs                       Dijon Mustard

2 tsp                       Butter. softened

8                             Parker House Rolls or Slider Buns

16                           Dill Pickle Chips

INSTRUCTIONS:

Prepare grill to medium-high heat.  Combine 1/2 tsp salt, pepper and sirloin.  Divide meat mixture into 8 equal portions, shaping into 1/4 in thick patties.  Lightly coat both sides of patties with cooking spray.  Place patties on grill rack; grill for 3 minutes on each side or until done. 

Combine shallots, Worcestershire sauce, mustard, and butter in a small bowl, stirring well.  Cut rolls in half horizontally.  Spread shallot mixture evenly over cut sides of rolls.  Layer 1 patty and 2 pickle chips on bottom half of each roll; top with top halves of rolls.  Yields 8 sliders.

Leave a comment

Filed under For the Grill, Kid's Corner, Party Picks, Starters, Summer Favorites, What's for Dinner?

July 25, 2010 · 8:41 pm

Tomato-Cucumber Gazpacho

 

Tomato-Cucumber Gazpacho

INGREDIENTS:

5 cups                   Tomatoes, coarsely chopped (about 6 medium)

3 cups                   Tomato based vegetable juice

2 1/2 cups             English Hothouse Cucumber, chopped and divided

1 cup                     Red Onion, chopped and divided

1/4 cup                  Olive Oil, extra virgin

2 tbs                       Fresh Basil, finely chopped

2 tbs plus 1 tsp    Red Wine Vinegar

2 tbs                       Mayonnaise

3 cloves                 Garlic, peeled

2 tsp                       Anchovy Paste

AN                           Parmesan Croutons for garnish

INSTRUCTIONS:

Working in 2 batches, puree chopped tomatoes, vegetable juice, 1 1/4 cups chopped cucumber, 1/2 cup chopped red onion, extra-virgin olive oil, 2 tablespoons chopped basil, red wine vinegar, mayonnaise, garlic, and anchovy paste in blender until smooth. Transfer to bowl. Season gazpacho to taste with salt and pepper. Cover and refrigerate at least 4 hours and up to 1 day.
Stir remaining 1 cup chopped cucumber and 1/2 cup chopped red onion into gazpacho. Refrigerate 2 hours.

Divide gazpacho evenly among bowls.  Garnish with basil and parmesan croutons if desired.

Leave a comment

Filed under Summer Favorites, Super Soups, What's for Dinner?

July 7, 2010 · 8:50 pm

Spice-Rub Grilled (Whole) Chicken

Spice-Rubbed Grilled Chicken

INGREDIENTS:

1                      Chicken, whole (4-5 lbs)

1 can               Beer (12 oz) room temperature, or other liquid

2                      Garlic Cloves, minced

2 sprigs          Fresh Rosemary

2 tsp                Olive Oil

1 tsp                Thyme, dried

1/2 tsp             Red Pepper Flakes, crushed

1                       Lemon, juiced

INGREDIENTS FOR RUB:

1 tsp                  Paprika

1 tsp                  Salt

1 tsp                  Fresh Rosemary, chopped

1 tsp                  Thyme, dried

1/2 tsp               Black Pepper, freshly ground

1/2 tsp               Lemon Zest

INSTRUCTIONS:

Combine all rub ingredients in a small mixing bowl and set aside.

Remove giblets and the neck from the chicken.  Sprinkle all over with rub, including cavity.  Open can of beer and discard half of it.  Place minced garlic, rosemary, thyme, lemon juice and pepper flakes in with beer.  Make sure to pierce two more holes on the top of the beer can.  Place chicken on the top of the can. 

Preheat grill.  Place bird on grill balanced by the beer can.  Grill over indirect heat for 1 1/2 to 2 hours until internal temperature of thigh is 180 degrees.  Remove chicken when finished cooking and let sit on can for 10 minutes before carving.

Leave a comment

Filed under Chicken Dishes, For the Grill, Summer Favorites, What's for Dinner?

July 7, 2010 · 8:01 pm

Lime-Infused Fruit Salad

Lime-Infused Fruit Salad

INGREDIENTS:

AN                 Watermelon

AN                 Cantaloupe

AN                 Honeydew Melon

AN                 Grapes, red and green

AN                 Berries, fresh

1 tbs              Brown Sugar

2 tbs              Lime Juice

1/2 tsp           Lime Zest

INSTRUCTIONS:

Clean and cut fruit into 1-in pieces.   Add all ingredients in a bowl.  Toss gently to coat.  Cover and chill.

Leave a comment

Filed under Party Picks, Sensational Salads, Summer Favorites, Vegetarian Fare, What's for Dinner?

July 7, 2010 · 7:47 pm

Patty Melts with Grilled Onions

Patty Melt with Grilled Onions

INGREDIENTS:

8 Slices                 Vidalia or other Sweet Onions(1/8-in thick)

1 tbs                       Balsamic Vinegar

AN                          Cooking Spray

1 lb                         Ground Beef, extra lean

1/4 tsp                   Salt

1/4 tsp                   Black Pepper, freshly ground

3 tbs                      Creamy Mustard Blend (Dijonnaise)

8 slices                 Rye Bread

1 cup                     Jarlsberg Cheese, reduced fat

INSTRUCTIONS:

Arrange onion slices on a plate.  Drizzle vinegar over onion slices.  Heat a large grill pan over medium heat.  Coat pan with cooking spray.  Add onion to pan.  Cover and cook three minutes on each side.  Remove from pan; cover and keep warm.

Heat pan over medium-high heat.  Coat pan with cooking spray.  Divide beef into equal portions, shaping each into a 1/2-in thick patty.  Sprinkle patties evenly with salt and pepper.  Add patties to pan.  Cook 3 minutes on each side or until done.

Spread about 1 tsp mustard blend over 4 slices of bread.  Layer each slice with 2 tbs of cheese, 1 patty,  2 onion slices, and then 2 more tbs of cheese.  Spread about 1 tsp mustard blend over remaining bread slices.  Place mustard side down, on top of sandwiches. 

Heat pan over medium heat.  Coat pan with cooking spray.  Add sandwiches to pan.  Place a cast-iron or other heavy skillet on top if sandwiches, or use a panini maker.  Press gently to flatten.  Cook 3 minutes on each side or until bread is toasted.

Leave a comment

Filed under For the Grill, Kid's Corner, Summer Favorites, What's for Dinner?

July 6, 2010 · 1:16 pm

Fish Tacos (Fried or Grilled)

  
INGREDIENTS: 

1 1/2 lb                 Mahi Mahi, Dorado or Snapper Fillet, cut into bite-sized pieces 

INGREDIENTS FOR FRIED FISH BATTER: 

an                          Beer Batter 

an                          Vegetable Oil 

INGREDIENTS FOR GRILLED FISH MARINADE: 

1/4 cup                Olive Oil 

1 1/2 tsp              Ancho Chile Powder 

1 1/2 tsp              Dried Oregano 

1/2 tsp                  Cumin, ground 

1/4  cup                Fresh Cilantro Leaves, chopped 

1                            Jalapeno 

INGREDIENTS FOR DRESSING AND EXTRAS: 

1/2 to 1                  Head of Cabbage, shredded 

1/2                          Red Onion, thinly sliced 

1 1/2 cup               Red Wine Vinegar 

1 cup                      Mayonnaise 

tt                              Salt and Pepper 

tt                              Lime Juice 

24                           Small Tortillas 

INSTRUCTIONS: 

Shred the cabbage and set aside in a bowl.  Slice the onions and put them in another bowl.   Cover onions completely with the red wine vinegar.  Measurement is approximate.  May be made ahead of time and stored in the refrigerator for several weeks in an air tight container. 

Combine mayonnaise with lime, salt and pepper to taste and set aside. 

INSTRUCTIONS FOR BEER BATTER: 

This batter must be made at the last minute becasue the carbon dioxide dissipates quickly. 

Whisk just enough beer (about 1/2 cup) into 3/4 cup flour to make a smooth paste.  Work the mixture as little as possible.  Gently stir in another 1/2 cup beer.  Use immediately. 

Heat the oil to 350 degrees.  Preheat the oven to 200 degrees. 

Fry the fish in 2 batches.  Dip the chunks of fish into the batter using a long fork or chop sticks and carefully place them in the hot oil.  Deep fry for 3 1/2 minutes, turning once, and transfer the fish with a basket or slotted spoon to a paper towel-covered baking sheet.  Keep warm in the oven while you’re frying the second batch.  When all the fish is done, sprinkle with salt. 

INSTRUCTIONS FOR THE GRILLED FISH: 

Pour the olive oil into a small bowl and add the ancho chile powder, oregano, cumin, chopped cilantro, and jalapeno.  Mix well.  Place the fish in a bowl and pour the marinade over it, making sure to coat the fish well on both sides.  Allow to marinade for 20 minutes.  Season fish with salt before grilling.  Grill for 4 minutes undisturbed on one side and then 2 minutes on the other side. 

Assemble tacos by filling 2 taco shells with fish, cabbage, sauce and cilantro.  Continue to make 8-12 tacos.

Leave a comment

Filed under Fish Favorites, Summer Favorites, What's for Dinner?

July 6, 2010 · 12:54 pm

Mar-a-Lago Turkey Burger

Mar-a-Lago Turkey Burger

INGREDIENTS:

1/4 cup                 Scallions, thinly sliced

1/2 cup                 Celery, finely chopped

3                            Granny Smith Apples, peeled and diced

1/8 cup                 Canola Oil

4 lbs                      Ground Turkey Breast

2 tbs                      Salt

1 tbs                      Black Pepper

2 tsp                      Chipotle Tabasco

1                             Lemon, juiced and zested

1/2 bunch             Parsley, finely chopped

1/4 cup                  Major Grey’s Chutney, pureed

INSTRUCTIONS:

Saute the scallions, celery and apples in the canola oil until tender.  Let cool.

Place the ground turkey in a large mixing bowl.  Add sauteed items and the remaining ingredients.  Shape into 8 8-0z burgers.  Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper.  Place on a preheated, lightly oiled grill.  Grill each side for 7 minutes until meat is thoroughly cooked.  Let sit for 5 minutes. 

Serve with a side of Mar-A-Lago Pear Chutney and your favorite toasted bread, pita, or hamberger roll.

Leave a comment

Filed under For the Grill, Summer Favorites, What's for Dinner?

July 6, 2010 · 12:04 pm

Cool Cucumber Raita

INGREDIENTS:

2 cups             Whole-Milk Yogurt, plain

1                       English Hothouse Cucumber, peeled and coarsely grated (7-in)

1 tsp                Kosher Salt, Coarse

2 tbs                Freshed Cilantro, packed and finely chopped

4 tsp                Fresh Mint, finely chopped

INSTRUCTIONS:

Line strainer with cheesecloth and place over bowl.  Add yogurt, cover and refrigerate at least 2 hours and up to 1 day.

Combine drained yogurt and grated cucumber in a small bowl.  Add coarse salt, chopped cilantro, and chopped mint.  Mix well.  Cover cucumber raita and chill at least 30 minutes and up to 2 hours.

Leave a comment

Filed under Chicken Dishes, International Inspirations, Sauces, Vegetarian Fare, What's for Dinner?

July 6, 2010 · 11:49 am

Caramelized Cumin-Roasted Carrots

INGREDIENTS:

AN               Nonstick Vegetable Oil Spray

12                Medium to Large Carrots, peeled, cut on diagonal in 1/2-inch thick pieces

2 tbs            Extra-Virgin Olive Oil

1 1/2 tsp     Cumin Seeds

2 tsp            Kosher Salt, Coarse

INSTRUCTIONS:

Preheat oven to 400 degrees F.  Spray large rimmed baking sheet with non-stick spray.  

Combine carrots and all remaining ingredients in large bowl.  Toss to coat.  Spread in a single layer on prepared baking sheet.  Roast carrots until tender and lightly caramelized, turning carrots over once, 35 to 40 minutes.

Leave a comment

Filed under International Inspirations, Vegetarian Fare, What's for Dinner?