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Steamed Seabass

Steamed Seabass

Steamed Seabass

INGREDIENTS
4 Five Ounce Sea Bass Fillets
3/4 Cup of Sake
3/4 Cup of Bottled Clam Juice
4 Teaspoon of Soy Sauce
1 Teaspoon of Sesame Oil
1 Tablespoon of Ginger (Minced)
1 Garlic Clove (Flattened)
2 Large Scallions (Chopped)
3 Tablespoon of Cilantro (Chopped)
2 Teaspoon of Sesame Seed (Toasted)

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Steamed Crabs

Steamed Crabs

Steamed Crabs

INGREDIENTS
6 Dungeness Crabs
3/4 Bottle of Dry White Wine (Australian Wine is good)
6 Lemons (Cut in half)
2 Sprigs of Rosemary
6 Garlic Cloves (Crushed)
2 Tablespoon of Sugar
2 White Onions (Chopped Coarse)
1/4 Cup of Water
2 Teaspoon of Old Bay Seasoning
1 Teaspoon of Sea Salt

DIRECTIONS
Start by boiling the water and the wine in a large boiler. Squeeze the lemons and rinds into the larger boiler. Add the spices and garlic then bring to a boil. Boil until it covers the top of the lemon rinds then add crab section. Cover it tight so the steam is pressured to stay in. Every 3 monutes, grab the pot and give it a nice shake so all the flavor gets spread evenly and it positions the crab differently. Steam it for 12 minutes until the crab is a bright orange color. You can add butter, crackers and a bowl for the shells. Bon appetite!

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Shoestring Fries

Shoestring Fries

Shoestring Potatoes

INGREDIENTS
1 1/4 Pounds of Potato (The baking kinds – Idaho Style)
1 1/2 Teaspoon of Dijon Mustard
1 Teaspoon of Sherry Vinegar
1 Garlic Clove (Minced)
3 Tablespoon of Canola Mayo
1 Teaspoon of Parsley (Chopped)
1 Tablespoon of Olive Oil
1/4 Teaspoon of Kosher Salt
Extra: Cooking spray

DIRECTIONS
Start by preheating the oven to 450 degrees then mix the vinegar and garlic to a bowl. Let it sit for 5 minutes then stir in the mayo, dijon mustard and parsley. You want to cut the potatoes in a lengthwise shape about a 1/4″ thick slices then throw it in a bowl and cover it with hot water. Let it sit for about 10 minutes then drain the potatoes. Pat them down with a paper towel so it’s extra dry. Mix the potatoes, oil and salt in the bowl and toss to coat them. Put the potatoes in a single layer on the baking sheet coated with cooking spray. Canola or Vegetable Oil Spray is fine. Bake the shoestring fried for 35 minutes in 450 degree oven heat. Turn them over bake them for another 10 minutes until they are lightly browned and crispy. Don’t forget the sauce and optional some sea salt!

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Pasta with Gorgonzola Cheese

Pasta with Gorgonzola Cheese

Pasta with Gorgonzola

INGREDIENTS
4 Ounces of Gorgonzola Cheese (Crumbled)
1 Package of Penne Pasta (16 Ounce)
1/4 Cup of Olive Oil (Extra Virgin)
2 Onions (Sweet & Thin Sliced)
2 Garlic Cloves (Minced)
2 Tablespoon of Balsamic Vinegar

DIRECTIONS
First we need to make the pasta so bring a large pot of water to a boil. Add some salt and when it’s boiling, cook the penne style pasta according to the directions on the package. It’s usually around 10 minutes or until it’s al dente.

While that’s going, get a pan heated up with some oil and saute the onion until it’s golden brown (5 minutes), add the garlic and cook for another 2 minutes. Remove it from the heat and add the balsamic vinegar.

Take the pasta out and drain it then in a big bowl mix the pasta, onion mix and the Gorgonzola cheese. Yum! Toss until evenly coated and the cheese is melted all over the pasta…im so hungry.

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Flank Steak

Flank Steak

Flank Steak

INGREDIENTS
2 Pounds of Flank Steak (Lean Meat)
1/4 Cup of Balsamic Vinegar
1 Tablespoon of Extra Virgin Olive Oil
2 Cloves of Garlic (Minced)
1/2 Teaspoon of Dried Oregano Leaf
1 Teaspoon of Cajun Seasoning
1/2 a Lemon (Juiced)
1 Teaspoon of Worcestershire Sauce
1 Tablespoon of Honey
Fresh Ground Peper
Sea Salt

DIRECTIONS
Start by using a fork to pierce the flank steak and then put it in a plastic bag (food storage bag). Mix the ingredients in the bag and coat the flank steak by turning it several times. Seal it and refrigerate for 3 hours with occasional turning. Heat the grill and position the rack 4″ from the heat. Take the steak out and place it on the broiler pan. Broil for about 5 minutes on each side for medium rare. It also depends on the thickness so if you want medium well, you would have to cook it for a bit longer but medium rare is the way to eat a steak. 😉

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