Tag Archives: mint

Roasted Shrimp Salad

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Summer cooking is all about keeping cool, and you can do just that with this herbaceous shrimp salad that can be served as an appetizer or as a main course. Feel free to add you own special twist with different herbs and citrus flavors.

Serves 6

Ingredients:
1 large seedless cucumber
2 pounds of 16-20 count raw shrimp, shelled and deveined
1 firm avocado
1 lime, juiced
2 cloves garlic, minced
1/4 cup fresh mint, chopped
2 Tablespoons cilantro, chopped
1 Tablespoon fresh chives, snipped
Kosher salt, to taste
Freshly ground black pepper, to taste

Directions:
Preheat the oven to 450 ° F.

Chop the cucumber into 3/4 inch quarter chunks. Place the chunks in a colander and toss them with a pinch of salt or two. Place the colander over a bowl and allow the cumbers to stand for 20 minutes. After salting, remove the cucumbers from the colander and pat dry with clean paper towels, add to a salad bowl and set aside.

Line a large rimmed baking sheet with parchment paper. Pour the shrimp onto the baking sheet and drizzle with 1 tablespoon olive oil. Toss the shrimp in the oil and spread them out on the baking sheet. Sprinkle generously with salt and pepper.

Roast the shrimp in the oven for 5-7 minutes, until pink. Cool the shrimp on the baking sheet.

Meanwhile, chop the avocado in 3/4 inch chunks. Add the avocado, minced garlic, chopped mint leaves, cilantro and chives into the salad bowl with the cucumber chunks. Pour the lime juice and 1 tablespoon olive oil over the salad and toss well to coat. Taste, and adjust with alt and pepper as needed.

Cover and place in the refrigerator and chill until ready to serve. Garnish with avocado slices and cilantro sprigs, if desired.

Cook’s Notes:
Cucumbers, with their delicate flavor and translucent flesh by nature are very watery. For the most part, it you are planning to combine them with any other ingredients, use the best variety of seedless cucumbers available to you.

Then, you must salt them to draw out as much liquid as possible. If you skip this step, a puddle of near-flavorless liquid will form quickly at the bottom of your salad bowl, your dip or soup will separate like curdled mayonnaise.

But if you can only find the kind with seeds, make sure, you must eviscerate them, cut them open length wise and scoop out the seeds with a spoon. Why, you may ask? Well, cucumber seeds, tend to springy, and evasive, will ruin the texture of any salad, soup, or dip.

To salt cucumbers, begin by lining a colander with paper towels, add the cut up cucumbers to the colander and light salt them. Allow them to stand for 20 to 25 minutes, then remove from the colander and pat dry with paper towels and you are good to go to use them as you please in your recipes.

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Creole Herb Crusted Lamb

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This rack of lamb recipe is simply delicious. Beautifully coated with a flavourful herb crust and cooked to perfection, serve it at your next dinner party and impress your guests. When purchasing lamb, ask for lamb that has been grass-fed from birth to market. It is healthiest for you and delicious!

Serves 4 

INGREDIENTS
For the Lamb:
2 racks of lamb, cut in half with 3 bones per serving
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil(for browning)
4 to 5 garlic cloves
1 bouquet of thyme
2 tablespoons Creole  mustard*

For the Herb Crust:
3 cups Japanese Panko breadcrumbs
1 1/2 cup  fresh parsley, stems included
1 cup baby spinach
1/3 cup of mint (optional)
4 sprigs thyme (leaves only)
Salt, to taste
Freshly ground black, pepper to taste
1/4 cup  Parmesan cheese, grated
Splash of  olive oil

DIRECTIONS:
Heat oven to 400°F.

Select a cast iron skillet.

Remove the fat cap if present. Cut each rack into 3-4 bones each (approximately one serving).  NOTE: Do not cut all the way to the meat. Season on all sides with salt and pepper.

Heat the skillet to very hot, add olive oil until it is shimmering.  Add a bouquet of thyme, cloves of garlic. Place the lamb in skillet and sear on all sides of meat  and using tongs sear the ends, to give it a nice dark color.

Once browned, place the racks skin-side-down in the skillet, and into the oven for 12 minutes.

Preparing the Crust: Place the panko  breadcrumbs, herbs, spinach and Parmesan cheese into a blender or a  food processor and pulse several times until you have a very fine  green crumb. Add a splash of the olive oil and continue pulsing for a few more seconds. NOTE: It will still look like dry crumbs, but when you pinch it, it should stick together well. Pour onto a plate.

When lamb has been in for 12 minutes, remove from oven and brush all sides with  mustard. Then press each rack into the crumb mixture, coating on all sides and pressing it to get an nice even coating. Shake off any excess. Dip several times to ensure an even coating. Allow meat to rest for a bit.

Place the racks (this time skin-side-up) in a baking dish.  Place back into the oven for another 8-10 minutes (longer if you want well-done), Use a meat thermometer to check the internal temperature of each rack. NOTE: The chops may be cooked to 145 °F (medium rare),160 °F (medium), or 170 °F (well done).

Serve the lamb with potatoes boulangère and courgettes provençal, but you can serve with anything you find fitting to your taste.

Cook’s Notes:
You can substitute Dijon mustard for the Creole mustard, if desired.

Sesame Crusted Mahi Mahi

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This recipe takes on an Asian flair with a coating of sesame seeds and furikake on the tuna and a dressed salad of  soba noodles with bell peppers and green garden vegetables tossed in a yuzu and soy sauce vinaigrette.

Serves 4

Ingredients:

Mahi Mahi:
Four 8-ounce Mahi Mahi Tuna steaks
2 egg whites
1 cup white sesame seeds
1 cup black sesame seeds
1/4 cup furikake dry Japanese rice seasoning
Salt, to taste
Ground black pepper, to taste
Olive oil

Yuzu Soy Vinaigrette:
2 tablespoons Yuzu juice
1 tablespoon sesame oil
2 tablespoons light soy sauce
1/4 cup olive oil
1 tablespoon toasted sesame seeds

Soba Noodles:
2 tablespoons olive oil
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1/2 cup sake
2 tablespoons ginger, grated
1/4 cup Yuzu juice
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
2 tablespoons soy sauce
1 lime, zested and juiced
1 teaspoon chili oil
1 pound soda noodles
4 shiso leaves , julienned
1/4 cup cilantro leaves, picked
1/2 cup mint leaves, torn
3 scallions, thinly cut on the bias

Vegetable Garnish:
1/4 bunch thin asparagus
1 cup sugar snap peas
1 cup snow peas
1 cup English peas, in pod
Salt, taste
Dash Chili Oil
Squirt lemon juice
2 scallions, cut thinly on the bias

Directions:
For the Crusted Tuna:
In a shallow bowl, mix white and black sesame seeds and  the furikake in a shallow pan. Season with salt and pepper. Brush the tuna with egg white on all sides. Dip the tuna in the sesame mixture on all sides, pressing the seed coating into the fish.

Heat oil in a cast iron skill over medium high heat.

Add in the tuna gently and cook for approximately 30 seconds on each side. Use a spoon to baste the tuna with the hot oil to cook it evenly on each side.

Gently remove the tuna from the skillet and it let rest. Slice the tuna and set aside.

For the Yuzu Vinaigrette and Noodles:
In a small bowl, which together the yuzu, sesame oil, olive oil, soy sauce and sesame seeds. Season with salt and pepper to taste. Set aside.

For the noodles, bring water to a boil in a large saucepan. Add the soba noodles and cook for three minutes.

Using a clean paper towel, wipe the large cast iron skillet used to cook the fish. Return the skillet to the stove and heat oil until shimmering add the bell peppers and season with salt and pepper, cooking until softened, Add the ginger. Add sake and flambe. Stir mixture until a syrup like consistency is reached.

Add in yuzu, rice vinegar, sesame oil and soy sauce. Reduce the mixture until thickened. Finish with lime zest, lime juice and chili oil.

Drain noodles and add them to a large bowl. Toss noodles with the Yuzu vinaigrette.

For the Vegetable Garnish:
In a medium saucepan, add water and a pinch of salt Bring the salted water to a boil. Add the asparagus, peas and blanch them in the boiling water for 30 seconds. Immediately remove the vegetables and shock them in a bowl of cold ice water to stop the cooking process. Remove vegetables from the ice water bath and dry with clean paper towels. Cut the asparagus on a bias, cut the snow peas on a bias, cut the sugar snap peas and the English peas lengthwise. Toss the vegetables with a bit of chili oil, lemon juice and salt to taste.

To serve, add the noodles to the center of the plate. Arrange the sliced tuna over the noodles. Scatter the vegetable garnish randomly over the tuna and noodles. Add a touch of cilantro and mint leaves, if desired.

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Thank you so much!

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Grilled Chicken with Watermelon Salsa

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This easy grilled chicken has a hint of spice that perfectly complements fresh, bright watermelon salsa. Impress your guests at your next barbecue with this taste of summer.

Serves 6 to 8

Ingredients:
1 pound chicken thighs
1 pound chicken drumsticks
3 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
2 teaspoons ground ginger
A pinch of cayenne pepper
Salt, to taste
Freshly ground black pepper, to taste
1 small watermelon, cut into chunks
1/4 bunch fresh mint
1/4 bunch fresh basil
1 lime
4-6 ounces feta cheese, crumbled

Directions:
Set a grill to medium-high heat. Place the chicken thighs and drumsticks in a large bowl and coat with olive oil. Mix together chili powder, garlic powder, cumin, ginger, cayenne pepper and salt and black pepper, to taste. Toss spice mix with chicken. Cook chicken over hottest part of the grill for 5-8 minutes each side or until grill marks form.

Lower heat and cook for an additional 10–12 minutes, or until an internal thermometer reads 165°F when inserted into the thickest part of the flesh. For best results allow chicken to rest, loosely covered with foil, for at least 10 minutes.

While chicken cooks, dice the watermelon into smaller cubes and place in a large bowl. Tear the basil leaves, if large, chop the mint and juice the lime. Add the basil, mint and lime juice to  the watermelon. Toss in the feta cheese. Season with salt and pepper to taste. Serve chicken with watermelon salsa.

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Mint Julep Lava Cake

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All photographs and content are copyright protected. Please do not use these photos without prior written permission. If you wish to republish this photograph and all other contents, then we kindly ask that you link back to this site. We are eternally grateful and we appreciate your support of this blog.

Thank you so much!

TODAY.com Parenting Team FC Contributor

TODAY.com Parenting Team FC Contributor

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Greek Minty Meatballs

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Serves 4
Ingredients:

1 pound  ground beef
2 Tablespoons schmaltz (chicken fat)
1/2 cup crumbled Feta cheese
1/2 cup finely chopped flat-leaf parsley
2 Tablespoons chopped mint
2 Tablespoons chopped oregano
2 teaspoons lemon juice
2 teaspoons lemon pepper
2 teaspoon ground cumin
1 teaspoon salt
3 cloves garlic, finely chopped
One 12-ounce jar roasted red peppers, drained, patted dry, and chopped
Tomato sauce (optional)
Fresh mint leaves, for garnish

Directions:
Preheat the oven to 350°F.
Mix beef, schmaltz, feta cheese, parsley, mint, oregano, lemon juice, lemon pepper, salt, garlic and peppers together in a large bowl, blending in cheese until no large crumbles remain. Using a 2-ounce scoop (1/8 cup) to measure, roll into 16 meatballs and transfer to a baking sheet. Bake until browned and cooked through, about 25 minutes.
If desired, heat the tomato sauce in a medium saucepan and place the in the  tomato sauce and simmer, for about 10 to 15 minutes.
To serve, place the meatballs on a serving platter. Drizzle the meatballs with the sauce   and garnish with fresh mint leaves.

TODAY.com Parenting Team FC Contributor

Spaghetti with Arugula and Mint Pesto

Here is a peppery update to a classic basil pesto: arugula and fresh mint are combined to create a sprightly, fragrant pesto that’s wonderful with spaghetti. Add a salad and some crusty bread for an easy vegetarian supper.

 

 

 

 

 

 

Serves 4

Ingredients:
5 cups packed arugula
3/4 cup packed fresh mint leaves
1/2 cup extra-virgin olive oil
1/2 cup shaved aged hard cheese such as Parmigiano-Reggiano, plus more for sprinkling
2 garlic cloves
Zest of 1 lemon
Salt, to taste
Freshly ground black pepper, to taste
2 Tablespoons fresh lemon juice
1 pound spaghetti

 

Directions:
In a blender, combine the arugula, mint, olive oil, the 1/2 cup cheese, the garlic, lemon zest, salt and pepper and blend until smooth. Stir in 1 tablespoon of the lemon juice. Taste and adjust the seasonings with salt and pepper.

Refrigerate the pesto until ready to serve.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente , tender but firm to the bite,  10 to 12 minutes, or according to the package instructions. Reserve 1/2 cup of the pasta cooking water. Drain the pasta and return it to the empty pot.

Toss the pesto with the spaghetti. Thin it out with a small amount of reserved cooking water if needed. Taste, season with salt and pepper, and toss with the remaining 1 tablespoon of lemon juice. Divide among warmed serving bowls. Sprinkle cheese over each portion and serve immediately.

 

TODAY.com Parenting Team FC Contributor

Persian Fried Chicken Smothered in Peaches with Curry CousCous

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So what happens when I didn’t make it to the grocery store before the arctic polar vortex hits,  the East Coast region? Well, I was left to forage in the nether regions of my  refrigerator, freezer and pantry with such a diverse mix of ingredients.

And what happened was the creation of dish inspired by my Grand’s kitchen; the Sunday Chicken Smothered in Peaches.

So, my version of my Grands’s beloved chicken dish  is the perfect  marriage of multicultural cuisines from the Deep American South, North Africa, The Middle East and India:Persian Fried Chicken Smothered in Peaches and Almonds on a bed of Minted Curry Couscous. I think I out did myself with  this global fusion dish!

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Enjoy!

TODAY.com Parenting Team FC Contributor

Persian Fried Chicken

 

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This is an absolutely wonderful dish that is very easy to prepare and requires some advance planning. A yogurt marinade helps tenderize the boneless, skinless chicken thighs, infusing them with saffron and paprika, and a quick frying lends the meat a crispy, minty coating. The chicken must marinate for several hours, or overnight for the best results,  before it can be cooked and the marinade contains that costliest of spices, saffron but the wait and splurge are worth it.

Enjoy!

Serves 8

Ingredients:

½ teaspoon saffron or turmeric*
2 cups plain whole-milk yogurt
1 Tablespoon chopped garlic
2 ½ pounds boneless, skinless chicken thighs
2 cups all purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 Tablespoon dried mint
1 Tablespoon salt, more for sprinkling
½ teaspoon ground black pepper
Vegetable oil, for frying
1 cup walnut clusters, for garnish
1 lemon, cut into wedges

Directions:

In a small bowl, combine saffron with 1 tablespoon water and let soak 10 minutes. Place in food processor with yogurt and garlic and purée until smooth and  pale yellow. Place chicken in ziploc plastic bag; pour yogurt mixture on top, seal the plastic bag and turn to coat; place the ziploc bag in a bowl and and refrigerate at least 3 hours or overnight, for the best results.

In a medium bowl, combine flour, paprika, garlic powder, mint, salt and pepper. Dredge the chicken pieces in flour mixture, dip the chicken in the yogurt batter once again and dredge in the flour a second time. Place the chicken on a wire rack and allow the breaded chicken to sit for  about 1o to 15 minutes before frying.

Heat a generous half-inch oil in a  deep cast iron skillet over medium heat. Drop in a bit of bread to test temperature; oil should bubble vigorously. Working in batches to avoid crowding, fry the chicken until it is golden brown on both sides, about 7 minutes per side. Remove and drain on paper towels.

Sprinkle with salt and top with walnuts and lemon wedges. Serve with basmati or jasmine rice, family style.

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*Cook’s Notes: 

Saffron, long among the world’s most costly spices by weight, is native to Greece or Southwest Asia and was first cultivated in Greece.saffron_thread.jpg
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the “saffron crocus”. Saffron crocus grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel. The styles and stigmas, called threads, are collected and dried to be used mainly as a seasoning and coloring agent in food.
In terms of flavor, no substitute for saffron exists. It is completely unique.

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger fturmeric.jpgamily, Zingiberaceae. It is native to southwest India.

When not used fresh, the rhizomes are boiled for about 30–45 minutes then dried in hot ovens, after which they are ground into a deep-orange-yellow powder commonly used as a spice in Bangladeshi cuisine, Indian cuisine, Pakistani cuisine and curries, for dyeing, and to impart color to mustard condiments. One active ingredient is curcumin, which has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell.

Turmeric has a very strong, distinctive flavor, and could easily overpower or clash with other flavors in a recipe not written for it. You might be very unhappy with the results in a dish that’s supposed to have the subtlety of saffron. However, it would certainly work in certain dishes, albeit with an entirely different flavor profile.

If the primary interest is coloring, there is the suggestion of annatto, as it imparts a beautiful color with essentially no flavor.

Personally, rather than try to a substitute for the saffron, I would continue to use it in those recipes that call for it, especially if it’s key in the flavor profile. For example, saffron pilaf just won’t work without it.  If your  budget is  tight, just make those dishes less frequently and savor them all the more, when you use saffron.

TODAY.com Parenting Team FC Contributor

Cucumber Noodle Salad with Mint

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This is a great salad and just perfect for to serve as a light lunch or dinner during summer.

So often, we find ourselves just putting cucumbers in a smoothie or making refreshing cocktails, because they are made of more than 95% water and provide much needed hydration. They are also very low in calories which means you can eat as many cucumbers as you would like to have and not worry about counting calories.Did you know that a half cup of sliced cucumbers has only 8 calories and provides more than 10% of the recommended daily intake of vitamin K? Imagine that!

This recipe is very adaptable. You can easily double the ingredients to share with a friend.

Serves 1

Ingredients:
For the dressing:
2 Tablespoon extra virgin olive oil
4-5 Tablespoons fresh lemon juice
1 teaspoon tamari
1/2 teaspoon freshly grated ginger
Freshly cracked black pepper, to taste
Crushed red pepper flakes, to taste
Kosher salt, to taste

For the noodles:
1/2 large cucumber
handful of tightly packed fresh mint
1 green scallion (only the green part), finely sliced
1/2  teaspoon black  caraway seeds
1/2  teaspoon white sesame seeds

Directions:
To make the dressing, combine the ingredients in a small bowl and set aside.

To make the salad, remove smaller leaves from the stem. Tear the larger leaves into smaller pieces.

Make the noodles by using a spiralizer or  a veggie peeler. Add the noodles, mint and scallion to a bowl and pour the dressing on top.Gently toss the noodles to cover them in the dressing.

Top with caraway and sesame seeds and serve fresh.