Salad — Mixed Salad with Vinaigrette Dressing

I really enjoy tossing a mixed salad in a large, wooden salad bowl. When we stayed with our friends, Joe and Kathy of S/V KATIEKAT, in California, we began each dinner meal with this salad.

I do not own a lettuce spinner, so after cooling the lettuce in ice water, I spread the leaves out on a large, clean towel, wrap them up with the long ends of the towel exposed, and twirl the towel over my head like a cowgirl's lassoo, allowing centrifugal force to dry the lettuce. Store the towel and lettuce in the fridge until needed.

Ingredients:

• Enough fresh mixed greens and/or baby spinach to serve the people at your table.
• 1-1/2 Tb Olive Oil per person
• Balsamic Vinegar — 2 teaspoons per person
• Chinese Mirin (Sweet Cooking Rice Wine) — 2 teaspoons per person
• Garlic cloves, peeled and chopped — 1 clove per person
• Salt and freshly ground Black Pepper to taste
• A mixture of chopped and sliced fresh vegetables, including but not exclusive to:thinly sliced small red onion, grape tomatoes cut in half, thinly sliced peeled carrots, small broccoli flowerets, small cauliflower flowerets, sliced radishes
• Buffalo Mozarella balls — 1 per person, each cut into 4 pieces.

Instructions:

1. Place the Lettuce and spinach into a large lettuce spinner and cover with cold water.
2. Leave to soak and crisp while you make the Vinaigrette dressing.
3. Place the Garlic, Salt and Pepper into a large salad bowl.
4. Pour in the Balsamic Vinegar and Mirin
5. With a wire whisk, stir rapidly until the Salt is dissolved.
6. Pour in a tablespoon of the Olive oil and whisk vigorously.
7. Continue to add the Olive oil, 1 tablespoons at a time, whisking vigorously after each addition.
8. The Vinaigrette will begin to thicken slightly.
9. Continue to whisk in all of the Olive oil until you have the amount of Vinaigrette to coat your lettuce and spinach.
10. Just before serving, drain the lettuce and spinach and spin dry in the spinner.
11. Place the lettuce and spinach in the salad bowl and toss to coat the leaves thoroughly with the Vinaigrette.
12. Add the vegetables and toss thoroughly again.
13. Scatter the Buffalo Mozarella pieces on top of the salad.
14. Serve immediately.

Enjoy!

 

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Fish — Pan Fried Fish with Dukkah

 

In New Zealand, there are many excellent types of wild fish in addition to farmed salmon. Our favorites are Hapuku (a kind of Grouper), Snapper and John Dory. These are all firm, white-flesh fish. You will find the recipe for Dukkah elsewhere in this blog. We keep it on hand for use in main dishes like this one, and in appetizers.

Ingredients:

• Fillets of firm white fish, with or without skin, all cut to about the same size, and not much thicker than your thumb.
• Olive Oil
• Dukkah

 

 

 

Instructions:

1. Pour 2 Tb Olive Oil into a Wok or skillet
2. Heat the oil for a minute over High heat.
3. Add Fish fillets to the hot oil, then turn over to cover the fillet with oil on both sides.
4. Add more oil if you think it is necessary to keep the Fish from sticking to the pan.
5. Sprinkle generously with Dukkah.
6. Cook for 2 minutes.
7. Turn the stove down to Medium Dukkah
8. Turn Fish pieces over and sprinkle with more Dukkah.
9. Cook until just before done, another few minutes.
10. With a spatula, remove the fish from the Wok onto a preheated plate.
11. Scrape the Dukkah bits out of the pan and sprinkle over the fish on the plate.
12. Serve immediately with a Tartar sauce made of:
    • Mayonnaise
    • Smashed Capers
    • Chopped red onion to taste
    • Sweet pickles, chopped (optional)

Enjoy!

 

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Main Dish — Chicken and Prosciutto with Basil Pesto Wrapped in Filo Pastry

One solution for avoiding dry cooked Chicken breast is to smother it in Basil Pesto and Parmesan Cheese and wrap it in Filo Pastry. Baked in the oven, it is an easy meal, and the Chicken comes out juicy and flavored with Prosciutto Ham. Delicious!

Ingredients:

• Filo Pastry
• 1/2 de-boned and skinned Chicken Breast per person
• Basil Pesto
• Prosciutto Ham or other cured Ham, thinly sliced
• Parmesan Cheese, grated
• Sweet Smoked Paprika

Instructions:

1. For each 1/2 Chicken Breast, spread two layers of Filo Pastry onto a work surface.
2. Spread 2 Tablespoons of Basil Pesto across the center of the Filo pastry.
3. Place 1/2 breast of Chicken onto the Pesto.
4. Spoon more pesto on top of the Chicken breast.
5. Lay short pieces of Ham across the Chicken, on top of the Pesto.
6. Sprinkle 1 Tablespoon of grated Parmesan Cheese onto the top of the Ham.
7. Fold the Filo around the ingredients, tucking under the corners of the pastry, to make small parcels.
8. Place the parcels on an oiled baking sheet.
9. Sprinkle the parcels with Sweet Smoked Paprika, for color.
10. Bake for 20 minutes in a preheated 200 ° C oven.
11. If the Chicken breasts are large and thick, test for doneness with a meat thermometer stuck into one of the parcels.
12. Serve immediately.

Enjoy!

 

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Main Dish — Easy Smoked Chicken Jambalaya

This one-pot, quick meal serves 4 people, and can be expanded to serve more. Use a stove-top pan with a lid. Taste the Chorizo Sausage to see how hot it is. Use enough of the Sausage to flavor the Jambalaya, but not so much that the dish will be unpleasantly hot! The chicken is already cooked, and the Chorizo provides the spices.

Ingredients:

• 3 T Olive Oil
• 1 medium Brown Onion, thinly sliced
• 1 mediium Green Bell Pepper, thinly sliced
• 5 cloves Garlic, peeled and chopped
• 1 cup Long Grain Rice
• 1-1/2 inches of Chorizo Sausage, thinly sliced, tasted first for hotness
• 2 cups Chicken Broth, hot
• 300 grams of cooked Smoked Chicken Breast, cut into pieces about 2″ by 1″ by 1″

Instructions:

1. Heat the Oil in the pan, and add the Onion and Bell Pepper.
2. Sauté over Medium heat for 5 minutes, stirring all of the time.
3. Add the Garlic, Chorizo Sausage and the Rice.
4. Continue to stir for a few more minutes to coat all ingredients with the Oil, and to heat the Rice.
5. Add the Chicken Broth, 1/2 cup at a time, stir, and wait until the ingredients are simmering after each addition.
6. Place the lid on the pot and simmer for 15 to 20 minutes, over Low heat, until the Rice is cooked.
7. Turn off the heat and add the Smoked Chicken pieces.
8. Stir well, remove from heat, and replace the lid, so that the Chicken will heat.

Serve immediately.

Enjoy!

 

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Main Dish — Smoked Salmon Quiche

You can pre-bake the Puff Pastry, if you wish, to ensure that the pastry is well cooked and puffy. Follow the instructions on the Puff Pastry package.

Ingredients:

• 2 sheets frozen Puff Pastry, thawed according to the directions on the package
• 5 large Eggs
• 2-1/2 cups Milk
• 1 package (200 gm) Hot Smoked Salmon, plain or spicy, broken into medium sized pieces
• 1/4 cup chopped or sliced Sun-dried Tomatoes
• 1 tsp Salt, or less according to your taste

Special equipment:
9-1/2-inch deep-dish (2 inches deep) or 10-inch regular pie plate.

Instructions:

1. Roll out the pastry on a lightly floured surface into a 13-inch circle. Fit into a 9-1/2-inch deep-dish or 10-inch regular pie plate.
2. Trim excess pastry, leaving a 1/2-inch overhang. Turn edge under itself and crimp decoratively.
3. Put a rack in middle of oven. Preheat oven to 220C.
4. Whisk together Eggs, Milk and Salt, and stir in the Salmon and Sun-dried Tomatoes.
5. Pour filling into pie shell.
6. Bake at 220C for 25 minutes.
7. Turn oven down to 200C and bake for another 15 to 20 minutes, until the center is set (It should not jiggle when shaken).
8. Transfer pan to a rack to cool to warm or room temperature.

Enjoy!

 

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Main Dish — Smoked Salmon, Fresh Corn and Sun-dried Tomatoes

A one-dish meal that is quick to prepare, and perfect for the summer when fresh corn is in season. I have not tried the recipe with frozen corn, but it might be just great.

Ingredients:

• 2 cups fresh Corn, cut off of the cob
• 5 Sun-dried Tomatoes, packed in oil and herbs, and cut into strips
• 2 large Garlic cloves, roughly chopped
• 200 grams Hot-Smoked Salmon, flavored with cracked pepper or other seasonings, cut into large chunks
• 3 Tb flavored oil from the jar containing the Sun-dried Tomatoes
• Large handful of fresh Basil leaves, torn into large pieces
• Salt to taste

Instructions:

1. In a wok or large skillet, heat the 3 Tb flavored oil from the jar of sun-dried tomatoes.
2. Add the Corn, Sun-dried Tomato strips and Garlic.
3. Stir-fry over High heat, for about 2 minutes, until the Corn is covered with oil and is heated.
4. Turn down heat to Medium and add the Salmon.
5. Toss until the Salmon is heated, but do not overcook, about 2 minutes.
6. Serve in large, shallow bowls with fresh Basil leaves generously scattered on top.

Enjoy!

 

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Meat — Butterfly Leg of Lamb with DUKKAH

You will find the recipe for ADAGIO's DUKKAH, elsewhere on this blog. We tried it out on New Zealand Lamb for Christmas, 2013, and loved the way it turned out. Here is the recipe.

Serves 6 to 8 hungry people.

Ingredients:

• 2 kg. butterfly leg of lamb, prepared by the butcher by removing all bone and much of the fat and gristle.
• 5 Tbsp Olive Oil
• ADAGIO's Roasted Almond DUKKAH
• 2 Tbsp Cornstarch or Arrowroot
• 1/2 cup Red Wine
• 2 Tbsp Pickapeppa Sauce if you have it, or Worcestershire Sauce
• 3/4 cup Chicken Broth
• Salt and freshly ground Black Pepper
• Mint Sauce
• Mint Jelly

Instructions:

1. Remove as much of the fat and gristly bits from the slab of meat as you can. I use sharp scissors and a sharp knife. Take your time and be thorough. It's worth it. You will end up with wonderfully lean, flavorful pieces of leg muscle meat.
2. Toss the meat with 3 Tbsp Olive Oil, and sprinkle liberally with DUKKAH.
3. Work the DUKKAH to the meat.
4. Fit the meat into a roasting pan just large enough to hold it.
5. Put the meat into the refrigerator for several hours, or preferably overnight.
6. Allow the meat to come to room temperature (Leave out of fridge for about 1 hour.)
7. Preheat the oven to 220 deg C (425 deg F).
8. Drizzle the top of the meat with 2 Tbsp Olive Oil.
9. Place the roasting pan with meat onto a rack in the oven and roast for 15 minutes.
10. Reduce the oven temperature to 180 deg C (350 deg F).
11. Continue roasting the Lamb, for about 45 minutes, until a meat thermometer inserted into the center of the roast reads 55 deg C (130 deg F), for medium rare.
12. Transfer the Lamb to a serving plate and let stand, loosely covered with foil, for 20 to 30 minutes, before carving and serving.
13. Meanwhile, make the gravy using the juices remaining in the roasting pan.
14. Place the roasting pan over a stove burner.
15. Add 1/2 cup Red Wine, salt to your taste and 2 Tbsp Pickapeppa Sauce if you have it.
16. Mix the Arrowroot into the Chicken Broth. Add a few teaspoons of the hot gravy liquid to the Arrowroot mixture to warm it, then stir the Arrowroot mixture into the gravy and simmer to thicken.
17. Taste and add Salt and Pepper if needed.

Slice the Lamb thickly on the serving plate, and pour some of the hot Gravy over it. Serve the Lamb with Gravy and Mint sauces, and extra DUKKAH on the side.

Enjoy!

 

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Meat — Sam Pope’s Marinade for Grilled Steak

Sam and his family spent the summer months in the house next door to us in Te Wahapu, Bay of Islands, New Zealand. In 1996, we watched Sam grill a large Beef filet mignon tenderloin, after having marinaded the steak in this sauce. It was so deliciious that we have used the marinade many times since. Sam is now a professional chef.

Ingredients:

• Large Beef Filet Mignon Tenderloin
• 1/2 bottle Red Wine
• 10 cloves Garlic, smashed, minced and ground with Salt
• 1/3 cup Fresh Rosemary leaves removed from the stem
• 3 Tb Olive Oil
• 2 Tb Worcester Sauce
• 1 Tb Soy Sauce
• 2 Tb Balsamic Vinegar
• 2 Tb Grain Mustard
• 2 Tb Honey
• Salt
• Lots of freshly ground Black Pepper

Instructions:

1. Mix all marinade ingredients together and add the Beef.
2. Marinade the Beef for 12 hours in the refrigerator.
3. Allow the meat to come close to room temperature.
4. Reserve the marinade when you place the Beef onto the grill.
5. Lightly salt the Beef.
6. Cook on the grill, basting with the marinade each time you turn the meat.
7. Use the “three finger doneness test” to determine when to remove the meat from the grill. Do not cut into the meat while grilling to test for doneness.
8. Remove the meat from the grill to a platter or carving board, and allow the meat to “rest” for 15 or 20 minutes before carving.
9. Heat the remaining marinade in a saucepan and serve at the table with the meat.

Enjoy!

 

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Salad — Alan’s Tomato, Mint and Basil Salad

Alan served this salad to us once, and we were hooked. We have modified it slightly.

Ingredients:

• About 25 to 30 Grape or Cherry Tomatoes
• Fresh Basil leaves, a small bunch
• Fresh Mint leaves, a small bunch
• Freshly ground Salt and Black Pepper
• Olive Oil
• 2 Tablespoons finely chopped Red Onion (optional)

Instructions:

1. Cut the Tomatoes in half and place them into a medium sized bowl, squeezing one of the halves of each Tomato.
2. Tear the Basil leaves and Mint leaves and place them on top of the Tomatoes.
3. Add the chopped Red Onion.
4. Add some ground Salt and Pepper
5. Pour on some Olive Oil, and toss the salad well.
6. Allow the salad to sit at room temperature for about an hour.
7. Just before serving, toss the salad again, and pour on top a little more Olive Oil.

Enjoy!

 

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Salad — Caesar Salad á La Verriena

In the 1970's we traveled with Steve's parents to Monterrey, Mexico, where we dined at La Verriena Restaurant. The chef was Cordon Bleu trained, and I boldly asked her for the recipe for the delicious Caesar Salad. Here it is.

Ingredients:

• 1 Tb Dijon Mustard
• 1 Tb Worcestershire Sauce
• 4 mashed Anchovies and juice
• 2 tsp fresh Lime Juice
• 1/4 tsp freshly ground Black Pepper
• 1 Tb Olive Oil
• 1 medium minced Garlic
• 1 egg
• Cos (Romaine) lettuce, washed, dried and chilled
• 1/3 cup grated Parmesan Cheese
• Croutons

Instructions:

1. Mix the first seven ingredients together with a wire whisk.

2. Coddle one Egg by breaking the egg into a microwave-proof container with a lid, and cooking for 30 seconds on High in a microwave. Mix with a fork and allow to cool.

3. Wash and dry chilled Romaine (Cos) lettuce and break it into large pieces. Place the lettuce into a large salad bowl.

4. When your guests are sitting at the table:

5. Add the coddled Egg to the lettuce and toss well to coat the leaves.
6. Add the first mixture of ingredients to the lettuce and toss.
7. Sprinkle the salad with freshly grated Parmesan Cheese and croutons.

Serve immediately.

Enjoy!

 

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