Mango Cilantro Sauce

25 04 2011
I used this sauce on Jerked Ono which I cooked on the barbecue for Easter dinner. We all that the sauce was fabulous and would work great on grilled vegetables or any grilled fish or even in fish tacos. It is easy to make in a blender.
 

1 jalapeno chile

2 cloves garlic, peeled

1 large ripe mango, peeled and pitted

1/4 – 1 cup coconut milk, to taste

2 – 4 tbsp lime juice, to taste

sea salt , to taste

1/4 cup chopped cilantro

Put all the ingredients in the blender except the cilantro. Blend until smooth. Adjust flavor by adding more coconut milk, lime juice and sea salt to the desired flavor. If too thick, blend in a little water. Mix in the cilantro and serve. Refrigerate if not serving soon.

Basically



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Categories : Barbecue, condiment

Grilled Ono (Wahoo) with Mango Salsa

5 04 2011
We have been enjoying a lot of fish on the barbecue this week. We started off with Mahi Mahi and moved onto Ono. Ono is also known as Wahoo and is very popular in Hawaii. It is a very dense fish and is perfect for grilling. I would say it more dense than any of the steaky fishes like swordfish or tuna. This pairs nicely with a tropical salsa or try it with the mango sauce I used on the Mahi Mahi.

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Categories : Barbecue, Main Dish, Seafood

Grilled Mahi Mahi on Curried Quinoa with Mango Lime Sauce

5 04 2011

I have found the best fishmonger here in Florida, and I am getting to experiment with all kinds of fish. I think I like to grill fish best. So Mahi Mahi is a perfect fish for on the barbecue. I was inspired by a recipe I found for curried couscous but I think the quinoa is even better. We served this outside surrounded by tiki torches. I felt like I was at a Hawaiian Luau.

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Categories : Barbecue, Indian, Main Dish, Seafood

Blueberry Cinnamon Oatmeal Pancakes

5 04 2011

I purchased a new kitchen toy, and I am thrilled with it. It is a Cuisinart griddler. Basically it is an electric grill, griddle, panini press and waffle maker all in one. I love it. So, needless to say, I have been experimenting and putting it to the test. On the weekends, we try to make one special breakfast. This week, I cooked up these yummy pancakes. We thought the quick cooking oats added a lovely dimension in both texture and flavor. Read the rest of this entry »


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Categories : breakfast, Brunch

Potato, Artichoke, Mushroom and Goat Cheese Gratin

28 01 2011
I was looking to make a hearty dish that I could make ahead of time and my family could reheat easily. I came up with this gratin filled with yummy portobellos, marinated artichoke hearts and lots of cheese. I was not around to eat it with them, but when I returned home, they had only left me a small amount because it was too good to pass up. I guess that is a positive sign. This is quite easy to put together and is delicious served with a green salad.

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Categories : Main Dish, Potatoes, Vegetable side dish

Quinoa and Roasted Vegetable Salad

27 01 2011
I used this dish as the grain and vegetable for an amazing meal I made for my friend’s birthday. Inspired by the chef I work with at Lola’s On Harrison in Hollywood, Florida, I topped this grain salad with Mahi Mahi. I rubbed the fish with a mixture of curry powder, cumin powder, smoked paprika, garlic powder and onion powder, and sea salt. Then I pan seared it and finished it off in the oven. I put the fish atop the quinoa and then put some roasted butternut squash and asparagus around the fish and drizzled some of the extra vinaigrette from the quinoa over the top. It was delicious. Thank you Michael for the inspiration.

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Categories : Vegetable side dish

Asian Shrimp Risotto

16 01 2011
This risotto is made with arborio rice using the same techniques as traditional Italian risotto. However, I used a lot of Asian ingredients to give it a nice flavor twist. You can add other seafood. I was hoping to add some smoked scallops which I think would add a fabulous dimension to this dish.

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Categories : Main Dish, Rice

Pear and Cherry Custard Crisp

7 12 2010
I had the pleasure of making this crisp with one of my great cooking buddies over Thanksgiving. We had a ball developing this recipe. We served it with whipped cream and whipped cream cheese mixed together with a little vanilla and honey. We lovingly call that “crack”. You get the idea. We found this recipe quite interesting with the addition of a custard to the filling. It prevented the filling from being too soupy.

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Categories : desserts

Winter Squash Polenta with a Wild Mushroom Ragout

20 10 2010
My husband kept asking me to come up with some good polenta recipes. So I finally completed his request. This dish used up two winter squashes I had from my Mom’s garden. You can use Butternut, Acorn, Delicata or any other winter squash. Also, you can use any selection of wild mushrooms you like. This can be prepared ahead. Make the polenta and put in the baking dish and then refrigerate. Bake before serving. Saute the mushrooms ahead. Then add in the stock and cream before serving.

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Categories : Italian, Main Dish

Asian Style Tuna and Avocado Wraps with Fusion Salsa

13 10 2010
We made these for dinner tonight and they were super yummy. It is a complete meal with protein, vegetables and carbohydrate. They can be a little drippy so eat them carefully over your plate.
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Categories : Main Dish

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