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Grilled lemon chicken and creamy chimmicuri sauce!

Taste it - Mediterranean Crab Cakes

This is so easy to make and will impress everyone!

STEP 1: Slice, Dice, Zest...

I like to combine all the "wet" ingredients and spices in a bowl first. This way it will ensure even distribution throughout the crab cakes. Here is what you will need:

(1) Zest of a Lemon (2) Juice from Lemons (1) Egg (2T.) Dijon Mustard (2T.) Horseradish Garlic powder S & P

All in the pool!

STEP 2: Time to get Crabby

Now that you have created what appears to be an omlette, lets add the rest.

Here is what you will need:

(1) Container of backfin Crabmeat (1) Container of claw Crabmeat (1) Package of crumbled Goat cheese (3T.) Capers - sliced in half (2) Handfulls of Panko breadcrumbs

Add the above to the bowl and fold... I said FOLD, not mash, squish, pummel. You want the flavors to be bright and bold and if you beat the hell out of the mixture, then it will all taste the same. You want parts to have a little more goat cheese, and some to have capers... keeps it interesting.

STEP 3: Patty time

Now that everything is combined grab a few pinches of the mixture and roll between your palms to form a ball about the size of a golf ball. Flatten out till they are about 1/2" thick. If they are too thick they will burn by the time the inside is cooked.

STEP 4: Hit the fire

In a deep pan add enough EVOO to cover the entire bottom of the pan and turn on high. DO NOT put the crab cakes in until the oil is hot! Doing so will result in oily - nasty - falling apart crap. A good trick to know when your oil is hot is by flicking a a little water into the pan. If it bubbles you're good to go.

Put as many crab cakes in as will fit... do not over-crowd. You want room around to be able to flip them over as well as cook up the sides.

Cook for 5 - 6 minutes on each side or until you see a nice crust form.

STEP 5: Present

Once you are done it's time to plate. I placed some mixed veggies in the center of a plate, put the crab cake on top and finished it with a little sour cream.

A great wine to pair with this would be a Chardonnay as you would want the acidity from the wine to compliment the crab cake.

Enjoy!

Taste It - Grilled Chicken Caprese w/ couscous & French Green Beans

Here's another one that ROCKED and was so easy. I flew through the fridge like a bank robber, grabbing colorful items that my wife had bought the other day.... don't know what she had instore for them.

Here's the finished product:

STEP 1: Slap that chicken - show it who's boss!

Season the boneless chicken breasts with your favorite seasonings, for this, I used:

Wild Porchini Mushroom Sea Salt Pink Peppercorns Oregano Black Finishing Salt I purchased them from Williams-Sonoma

STEP 2: FIRE! FIRE!

Pre-heat your grill to 500 degrees, and slap these babies on there. Grill for about 5 minutes pre side. Remember, these are going in the oven after, so they will continue to cook there. Remove the chicken and place on an aluminum foil lined cookie sheet for baking.

STEP 3: Dress in sunday's best

While the chicken is on the grill, slice the topppings and set aside:

(1) Buffalo Mozzarella - 3 slices per breast (2) Vine ripe tomatoes - 2 slices per breast Fresh Basil leaves - 3 leaves per breast

STEP 4: Into the oven

I build the caprese from bottom to top - - - Grilled chicken breast | basil | tomato | then cheese

STEP 5: Dinner is served

I serve this with a sun-dried tomato couscous for some starch and a side of french greenbeans. This is a dish the entire family couldn't get enough of... even a 6yr old!

ENJOY!

Taste it - Pink Peppercorn Monk Fish with Cilantro Lime Cream

Needed:

(1) Garlic (1) Shallot (1) Lime - zest and juice (1) Lemon - Juice (2) Monkfish filets (1) Bunch of cilantro White Sea Salt Black finishing Sea Salt (1/4) container Sour Cream Pink Peppercorns

STEP 1: Slice the garlic thin... but not so thin they are transparent. Repeat with Shallots and place in your pan.

STEP 2: Powered by armstrong

I love the flavor of pink peppercorns, and here's why. You get a great intense, sweet, pepper flavor without the heat so if you have children you are cooking for this is perfect.

Don't get me wrong, pink pepperrcorns are a pain in the ass to break down... unless you have a morter and pessle. I have tried many pepper mills and since the pink peppercorns are very oily, the y just mush and end up clogging up the mill.

The best way to go about it is mashing the hell out of them... benefit? PURE pepper oil.

STEP 3: Everyone in the pool

Combine Garlic, cloves, pink peppercorns, cilantro, black salt, lemon juice and EVOO

STEP 4: Time to get saucy

We have a Ninja, not an guy in pajamas with a really big knife, but the food processor from hell. This thing will pulverize bones if you had to.

Combine: Garlic, shallot, lime zest, lime juice, cilantro, sea salt and sour cream. Combine for 1 minute.

STEP 5: Smells like fish, tastes like lobster

So monkfish is called the poor man's Lobster, and for good reason... it tastes and has the consistency of Lobster.

When you cook it, make sure you turn it on each of the four sides for about 3 - 5 minutes per side.

STEP 6: Finish it

I like to use Black Sea Salt to finish my meals. This allows you to not put muach salt in the food, but add a little to the plate for those that require a dose of high blood pressure.

Lime Cilantro Cream sauce finished!

BAM!

The finished product

Grab a glass of PG and enjoy.

Cook It - Mozzarella Stuffed Meatballs

The Finished Product - DAMN GOOD!

Step 1 - Go Balls Deep (dodgeball quote)

So I use ground turkey, because it is less fattening and takes what ever spices you throw in better.

Also instead of the traditional bread crumbs, I spin it and use Japanese Panko (a crispy bread crumb).

Mix the flavorings:

(2 cloves) garlic, diced (1/4 small) onion (Half bunch of parsley) (1/8 bag) Panko bread crumbs S&P to taste Mix all together

Add (1Lb.) ground turkey and mix all together.

(1) container of small mozzarella balls

Once you have the meatball mixture set, wet your hands a little and take a few good sized pinches and roll it around in your hand. Then flatten out like a pancake.

Once you have it flattened out, place one mozzarella ball in the middle and fold up around. Make sure there isn't any uncovered spots as the chesse will melt and seep out.

Step 2 - Cook

In a skillet, heat EVOO on high, drop in the meatballs and immediately cover...they will splatter. About 3 or 4 minutes into it, uncover and turn with tongs. you want to turn these every few minutes so you don't burn them.

Step 3 - Pasta time!

Start a pot of pasta, and no I'm not telling you hot to cook pasta. But, on the other hand, the pasta sauce from my earlier post is perfect to compliment.

Let me tell you, these balls rock!

#meatballs #turkey #mozzarella #parsley #pasta and meatballs

Cook It - Grilled Orange Roughy w/ Creamy Chimmichuri and Cajun Smoked Scallops w/ Grilled Mushroom and Endive

The Finished Product

Step 1 - Marinade

So Orange Roughy is an Awesome fish for the grill, meaning it is hearty, rich, mild and most importantly, won't fall through the grates (been there, done that).

Simple 30 minute marinade:

Splash of white wine Zest of (2) limes and (1) lemon Juice of (3) limes and 1/2 lemon 1/4 bunch of Italian Parsley ( set aside the other 3/4 for the chimmichuri sauce) A little Dill S&P to taste

Make sure you don't marinade for longer then 30 minutes or so, or else you will end up with cheviche.

Step 2 - Prepare the Endive (in the lettuce family)

Take (3) whole Endives (don't know if it's a bunch, head of or what) and cut them in half length wise. Brush both sides with olive oil Sprinkle with Smoked paprika, S&P

Step 3 - Mushroom prep

Take one container of Baby Bella Mushrooms, rinse and place in a bowl Drizzle with EVOO Sprinkle with S&P

Step 4 - Smoked Cajun Scallop Prep

Take some of the marinade from the fish and place in a small bowl Drop your scallops in - Again, do not leave in for over 30 minutes... the acid in the juice will cook them and you'll either end up with scallop cheviche or rubberband scallops Once you put them on your smoker rack, sprinkle with cayenne pepper

Step 5 - Smoke 'em if you got 'em

So my awesome wife got me a smoke box for Father's day this year, and it rocks! In the bottom of it I place a handful of Apple wood. It gives a lot of smoke and is has a sweet earthy flavor.

DO NOT soak wood, there is no need

Step 6 - Smoke it!

Place the mushrooms and scallops on the tray and place the lid on. Make sure that side of the grill is on high, you need the extra heat to make the chips smoke. Trust me, it seems much hotter then it really is.

Step 7 - Out of the frying pan and onto the fire

Set the other side of the grill to med heat, oil the grill with vegetable oil Place the fish on the grill once it heats up as well as the endive Flip the fish after 5 min and brush with some of the marinade that is left in the pan and cook another 5 - 7 minutes. You'll know when the endive is ready to pull when it caramelizes on the edges and looks a little wilted

Step 8 -All hail the famous Chimmichuri

In blender, food processor, or Ninja combine: (2) cloves garlic EVOO - might need more to make it blend (1T) sour cream S&P to taste (3/4 bunch) of Italian Parsley Little Dill (1) Juice of a lemon

Add a little EVOO at a time so that the final consistency is like heavy cream.

That's it! Pour a nice glass of Chardonnay and try to stop yourself from eating everything... and best of all, your kids (if you have them) will love it.

#Endive #Orange Roughy #Chimmichuri #Baby bella mushrooms #mushrooms #Scallops #Cajun

Drink It - Three Philosophers

Brewery: Brewery Ommegang

Alcohol By Volume: 9.80%

Beer Style: Quadrupel Ale

Availability: Year Round

4.3 stars

Description:

Cynics can't believe it, Epicures hail it a sensation, and Pythagoreans just can't add up what makes this luscious blend of rich malty ale and cherry lambic so delightful. It might be the flavor of dark chocolate and cherry cordials; it could be the way it acquires wisdom and grace in the cellar. Maybe it's a conundrum. What's your theory?

The essence of wonder is a unique and masterful blend of strong malty ale and authentic Belgian Kriek. Our philosophers deduce that this powerful marriage of cherries, roasted malts, and dark chocolate will only achieve more wisdom and coherence as it broods in the dark recesses of your cellar.

lovelylovelyfood-deactivated201

icook4u-blog

lovelylovelyfood:

Creamy Cremini and Shiitake Mushroom Cayenne Soup With Chives

Cook It - Grilled Ahi Tuna w/ Chimichurri Rice and French Green Beans

Step 1 - Marinade!

In dish mix: EVOO Red Pepper Flake Garlic (Chopped) Parsley Salt Pepper

Let sit in dish for a few hours or overnight.

Step 2 - Grill Time

Turn your grill on high and let it heat up to around 400 degrees, slap the Ahi in the middle of the hot spot for 3 miuntes - use some of the marinade on top to keep the moisture in. Flip and cook another 3 minutes... again use some marinade.

You DO NOT want to over cook this, it should be pink throughout, with just a little sear.

Step 3 - Rice It!

Basmati rice Diced tomotoes Cilantro Red Pepper Paste Red wine vinegar Salt Peas Shallots Lime Juice Diced Onions EVOO Diced Garlic Touch of ginger

Boil rice, drain and throw into the pan. Combine the rest of the ingredients and cook covered for about 5 -7 minutes, stirring now and then.

There you have it, grab some a shot of Patron and some flip flops... it's party time!

#patron #ahi #ahi tuna #green beans #chimichurri #rice #grilled ahi

Cook It - Mediterranean Roma Pasta w/ Shrimp

Mediterranean Roma Pasta w/ Shrimp and Haricots Verts - the finished product

Step 1 - Aromatics

Chop and combine in pan: (1) garlic clove (1) shallot (1/2 box) baby bella mushrooms (2T) oregano drizzle EVOO over the mushrooms and saute on medium-high heat for 5 minutes or until the mushrooms reduce.

Step 2 - Sauce Time

(4) roma tomatoes - diced (8) sundried tomatoes - diced (1-1/2T) capers (1/2 handful) pine nuts - - - medium hand... not an exact science (1 small can) tomato paste (sprinkle) salt and pepper

Cover and simmer for about 15 - 20 minutes, stirring occasionally.

Step 3 - Start the pasta

So that everything comes out at the same time, go ahead and start the water, put a pinch of salt and a swoosh (technical term) of EVOO. The oil will keep the pasta from clumping.

Step 4 - Shrimp Time!

(1) clove of garlic, chopped (1T) butter

On medium heat, let the butter melt, while stirring to combine the chopped garlic. Throw deviened-shell-off shrimp into the pan stirring nad flipping to cover all sides with garlic butter.

Be carefull, it only takes about 5 minutes to cook... any longer and you'll end up with rubber hockey pucks that are suitable to play field hockey with.

A key to knowing the shrimp are done is that they will become opaque and white.

Step 5 - Haricots Verts

Haricots Verts is a fancy name french greenbeans - note to self. Go to the local grocery and get a bag of steam in a bag, cut the corner off and add 1/2T of butter. Nuke for 3 minutes and throw on the plate.

Pair with a Ruffino Chianti for the adults and a nice grape gatorade for the kids.

#Pasta #capers #roma tomatoes #shrimp pasta #shrimp #french green beans #mediterranean

Drink It - Allagash Curieux

Allagash Curieux was the first foray into barrel aging. Curieux is made by aging our Tripel Ale in Jim Beam bourbon barrels for eight weeks in our cold cellars. The aged beer is then blended back with a portion of fresh Tripel. The resulting beer is soft with coconut and vanilla notes, with hints of bourbon.

Description: Bourbon Barrel Aged Strong Ale ABV: 11% Profile: Dark Golden, Smooth, Bourbon, Vanilla Serving Temperature: 40°-50°F Availability: Year Round Package: 750ml bottle, 5.17 gallon keg Ideal Within: One Year

Recipes:

2009 ICE Cooking Contest

2004 ICE Cooking Contest

Food Pairings:

Roquefort, Crème Brulée

Beer BBQ Sauce

Cheesecake

Awards:

Bronze, World Beer Cup 2007

Visit Original Link

#bad rel, igion #punk rock #a walk #concerts

Cook It - Citrus Basil Grilled Chicken w/ Lime Chick Pea Salad

The Finished Products

Lime Chick Pea Salad

BONUS DISH

Combine 1 can store bought chick peas, 6 cherry tomatoes (diced), 1/4 of a white onion, 1 cube of basil and a little lime juice and EVOO - stir all together and chill in the fridge so that all of the flavors combine.

Let's Start with the marinade

As you chop, throw everything right into the glass dish... makes clean up a lot easier. (2) Cloves chopped Garlic (1,1,1) Zest of a lemon, lime and orange - then juice the lemon and lime but only use 1/2 of the orange (1T) of butter - puts a little thickness in the marinade (2T) of cooking sherry (some) capers (couple pinches) of sea salt

For the basil, I use the frozen kind. It's awesome, since basil goes bad so quickly, this comes in fresh/frozen individual cubes and when dropped into what you are making, they defrost within a minute or so.

This is the pack in case you aren't familiar with it.

Once the marinade is all complete, slice some of the remaining fruit into VERY thin slices and lay on top. Cover with foil and put in the fridge for a few hours.

Grab a beer and Grill it!

I have a 4 burner gas grill, so for this I turn the right 2 burners on, which gets me to about 350 degrees. Let the grill heat up for about 10 minutes... that way when you slap the meat on the grill you get a nice char on it.

Once you slap the meat (no pun intended) lower the flame to medium low. Chicken tends to dry out at high heat... so as Cheech Marin says... "Low and Slow" Grill on he first side for 5 minutes, flip over and grill for another 5 minutes. Save the marinade because every time you flip the chicken, brush the side that is up with the marinade. This will both keep the chicken moist, but will impart even more flavor as the fibers are hot and have expanded, leaving room for flavor - Scientific right?

Flip a few more times after about 2 minutes or so. BE SURE NOT TO USE THE MARINADE AT THIS POINT, IT CONTAINS RAW CHICKEN AND WILL NOT COOK OFF BY THE TIME YOU SERVE - unless you plan on spending the next day close to home, if you know what I mean.

The Finished Product

Cut up tri color bell peppers, throw them into a bowl with a little salt and lime zest, mix and place on top and all around as a garnish that not only looks festive, but tastes like a caribbean vaca.

Bobby Flay who? (just kidding, love ya Bobby)

#Lime #basil #chicken #grilled #chick pea #bobby flay #citrus grilled

Cook It - Southwestern Brisket Stew

Veggies, Spices and Aromatics

Chop up the following and place right into the Crock-Pot: 1. (6) Carrots (peeled) 2. (1) Shallot 3. (2) medium cloves of garlic 4. (1/2) pack of dried Chanterelle mushrooms 5. (4) small red potatoes (peeled) 6. (1/2 bunch) chopped parsely

Add some sea salt, pepper and smoked paprika then fill with 4 Cups of water. Time To Rest

7. I cut the brisket in 3 parts so that more of the flavor from the aromatics gets into the meat. 8. Also, by placing it "fat-side" up, and placing it into the refridgerator the meat is in the juice marinating. Time To Cook!

9. Flip the meat over, cover with the lid, and set the crock-pot to 10 hours Time To Eat

Make sure when you're plating the brisket, spoon the liquid over the top.

This is great for a cold winter day... it will warm your family to the core!!!!

#brisket #stew #crockpot #simple

Drink It - MakersMark46

Aged - To maturity

Proof - 94

Aroma - Pleasant, sweet, toasty oak nose with caramel overtones. More intense aroma without an alcohol nose.

Taste - Rich, creamy seared-oak flavors; caramel and vanilla notes linger on the front of the palate, but it is still soft enough to hold on the tongue even at 94 proof.

Finish - A big mouth-watering oaky finish. Long with a little spice, staying forward on the palate without the bitter bite found in older whiskies.

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A men's food and drink blog for dads by a dad