1/4 cup minced scallions
2 tsp EVOO
4 oz drained canned crabmeat, cartilage removed
2 tblsp minced fresh parsley
1 tblsp drained white horseradish
2 cloves garlic, minced (pressed)
2 drops hot red pepper sauce
2 1/4 cup small mushrooms, stems removed* (24)
Ground red pepper to garnish
Instructions:
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1. Combine scallions and oil. Saute for 2-3 minutes; stir in crabmeat, parsley, horseradish, garlic and pepper
sauce. Stir well.
2. Place half the mushrooms, stemmed sides up, in a 9" pie plate. Fill
each mushroom cap with 1 t. crab mixture. Microwave on High 3-4
minutes, turning plate once. Remove mushrooms to serving plate; repeat
with remaining mushrooms and filling. Let stand 2-3 minutes before
serving. To garnish, sprinkle with ground red pepper.
Directions
In a large pot, bring water to a boil. Add mushrooms and simmer for 10 minutes. Remove from heat and drain.
In a large bowl, whisk together the olive oil, thyme, salt, lemon juice, garlic, pepper, parsley and onion powder. Add mushrooms and toss until coated. Chill in marinade overnight, and reheat to serve.
Preparation:
Preheat oven to 325°.
Quarter the cabbage and boil it in a large kettle or Dutch oven for 10 minutes. Remove cabbage sections; place in a shallow baking dish. Combine remaining ingredients in small bowl; pour over cabbage. Bake for 30 minutes, or until liquid is absorbed. Turn cabbage pieces about halfway through cooking time so wedges cook evenly.
Grilled Halibut with Tomato, Cucumber, and Lemon Sauce
Ingredients
1/4 t freshly grated lemon zest
1 1/2 T fresh lemon juice
1/2 t dried oregano
1/4 c olive oil
3/4 c cherry tomatoes, halved, seeded, and sliced thinly
1/2 c cucumbers, seeded and thinly sliced
vegetable oil for pan
2 1-inch-thick halibut steaks (1 lb)
In a bowl whisk together lemon zest, lemon juice, oregano, and salt & pepper to taste. Whisk in oil until dressing is emulsified , and stir in tomatoes and cucumbers. Heat a ridged grill pan or cast-iron skillet over high heat until it is smoking. Brush with oil and grill halibut over moderate heat for 8 minutes, turning once and covering for the last 4 minutes. Transfer to plates and spoon dressing over.
5 cucumbers, peeled and cut into 1/2 x1 1/2 inch sticks
1/2 cup sea salt
1/2 cup white sugar
1/2 cup white vinegar
1 cup water
2 tablespoons chili bean sauce (toban djan)
1 tablespoon hot chili oil
2 (4 inch) fresh hot red chile peppers, sliced
1 small onion, sliced
5 cloves garlic, sliced and crushed
Directions
Mix the cucumbers and sea salt together in a bowl, let stand for 30 minutes to let the cucumbers soften. Drain, and rinse with fresh water.
While the cucumbers are standing in salt, whisk together the sugar, vinegar, and water in a saucepan; bring to a boil. Reduce heat, and stir in the chili bean sauce and hot chili oil.
Mix the cucumbers with sliced chiles, onion, and garlic in a heatproof airtight container, and pour the hot vinegar mixture over the vegetables. Cover and refrigerate for 2 to 3 hours to blend the flavors. Serve chilled.
Instructions
Calories per serving: 168 Fat grams per serving: 1 Approx. Cook Time: 4:00 Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend.
1 head cauliflower cored and separated to bite size flowerets
1/2 teaspoon salt
3 tablespoon milk
1 tablespoon cumin seed whole
1/4 teaspoon turmeric
1/4 cup Olive oil
salt & pepper to taste
Preparation:
Steam the cauliflower for about 5 minutes; allow to drain. Combine eggs, milk, turmeric, salt & pepper. Place the cumin seeds in a ungreased skillet and toast over medium-heat. Shake the skillet until the seeds turn a deep brown & begin to pop. Remove from heat. Add half of the seeds to the egg mixture. Reserve the rest. Heat the oil in a skillet, dip the flowerets in the egg mixture, fry in several batches until browned on both sides. Sprinkle with the remaining cumin seed, salt & pepper.
1 large cauliflower (trimmed and cut into bite size pieces)
16 garlic cloves, peeled and lightly crushed
1-2 teaspoon minced fresh rosemary
1/4 teaspoon saffron thread, NOT packed if overdone it can be bitter
1 teaspoon salt
1/4-1/2 teaspoon black pepper
1/4 cup olive oil, warmed
2 tablespoons olive oil, adding more if needed
1 tablespoon fresh lemon juice
Garnish
lemon slice
fresh rosemary sprig
Directions
1Preheated oven to 450 degrees.
2Rinse cut cauliflower and do not dry.
3Mix oil, rosemary, saffron, salt, pepper and garlic together. Let sit for 5 minutes.
4Pour over cauliflower and toss to coat.
5Place in a large cookie sheet pan in one layer.
6Roast for 15 minutes; give a toss and bake for 15 more minutes, toss and then an other 15 minutes, till crisp edges and tender. Do roast for an other 15 minutes if more tenderness is desired.
7Remove cauliflower and place in serving bowl.
8Remove garlic and herbs and place in blender or small food processor with 1/4 cup olive oil and lemon juice. Pulse till smooth. Pour over cauliflower and watch it disappear.
Directions
1 Heat oil over med/high heat.
2 saute onions for a couple minutes then add spices. Stir together.
3 Add Cauliflower and stir thoroughly. (your 'rice' should be all yellow).About 2 minute.
4 Add broth and stir again. Cover and let cook a few minutes. Stir then cook a few more minutes.
One 2-pound head of cauliflower, cut into 1-inch florets
Kosher salt
1 medium tomato, seeded and diced
2 tablespoons minced cilantro
Directions
In a blender, puree half of the diced onion with the coriander and cumin seeds and 1/4 cup of the water.
In a large skillet, heat the olive oil. Add the remaining diced onion and the jalapeño slices. Cook the vegetables over moderately high heat, stirring a few times, until the onion begins to brown, about 5 minutes. Scrape in the onion puree from the blender. Pour 1/4 cup of the water into the blender; swirl it around, then pour it into the skillet. Cook over moderate heat, stirring occasionally, until the onion sauce begins to stick to the bottom of the skillet and turn brown, about 10 minutes.
Stir in the remaining 1/2 cup of water, scraping up the browned bits from the bottom of the skillet. Stir in the cauliflower and season with salt. Cover and cook over moderately low heat, stirring occasionally, until the cauliflower is tender, about 30 minutes. Stir in the diced tomato and the minced cilantro and cook until warmed through, about 1 minute. Serve.
Mix together three mustards, spread over fillets on both sides. Place on baking sheet that has been prepared with cooking spray. Sprinkle with garlic salt and cayenne pepper (a little cayenne goes a long way, use sparingly). Bake at 350 degrees for 20 to 30 minutes until cooked through.
METHOD:
Preheat oven to 475 degrees F. Wash the trout inside and out and pat dry with paper towels. Using a mortar and pestle, smash the thyme (or finely chop) with 1 tsp salt, pepper and the olive oil. Rub this mixture into the trout, covering the belly cavity and the skin. Cut lemons in half and remove the ends so they have a flat edge. With the point of a knife, make an incision into the flesh of each lemon half and stick a bay leaf into it. Place trout and lemons on a roasting tray and bake, approximately 10 minutes. The trout is cooked properly when the meat is easily pulled away from the bone at the thickest part of the fish. The skin should be crispy and the roasted lemons should be beautifully sweet and slightly jammy in flavor. Serve the trout with the lemon, which you can squeeze on to the fish.
Prepare coals, preferably mesquite. Arrange trout fillet on a sheet of foil. Drizzle with lemon and olive oil. Sprinkle with salt, pepper, paprika, garlic and thyme.
Grill over hot coals about 8 minutes or until fish flakes easily when pricked with a fork. Serve with plenty of fresh lemon and lime wedges. Makes 4 servings.
Directions
In a small bowl, combine the first seven ingredients; brush over both sides of fish.
Place fish in a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 450° for 10-13 minutes or until fish flakes easily with a fork. Yield: 4 servings.
Egg & Mushroom Soup
