Green Tea-Poached Salmon with Salsa

Ingredients:
For the Salmon

• 3 sprigs of fresh basil
• 2 sprigs of fresh thyme
• 3 sprigs of fresh cilantro
• 1 medium lemon, juice and zest
• 2T fresh ginger roots
• 2c strong green tea brewed
• 2- 4oz salmon steaks
• 1 c baby greens

For the Salsa

• 1/2 mango peeled and chopped
• 1 ripe apricot, pitted and chopped
• 1 scallion, thinly sliced
• 1T fresh cilantro, chopped
• 1t lemon zest
• 1T lemon juice
• 1T crystallized ginger, minced
• salt to taste

Directions
Gently tie the basil, thyme, and cilantro stems with a white cotton string. (herb bouquet)
In saute pan bring the herb bouquet, lemon juice, lemon zest, fresh ginger, and tea to a simmer.
Add the salmon filets and poach for 7 minutes or until opaque
Remove pan from heat and let salmon cool down in the poaching liquid

Salsa
Transfer all salsa ingredients to a bowl.
Hand toss the fruit and season with salt


Baby greens
I used baby bok choy, lightly stir fried in grapeseed oil with a splash of lemon juice and 1t of lemon zest. I also tossed in some roasted garlic I picked up from the La Jolla farmers market


Rest each salmon filet on a bed of baby greens, top with salsa!

Wine:
Ponte's 2008 Chardonnay
(Coconut, marshmallow, green apple, vanilla)
www.pontewinery.com



Ref: Fork Me, Spoon Me Cookbook
(fyi, this cookbook is rad not only for the hilarious "sensual" writing style, but she uses herbs and spices together that I would have never thought to use.)


Ok, not gonna lie, I had a heck of a time tying those herbs together! I'm sure it was amusing to watch. lol Anyways, I did get lazy and didn't measure out the zest and lemon juice to specifications because I only bought 1 lemon instead of 2 (Read the freaking recipe, right? ha!), so I think it was supposed to be a little more citrusy than it was. Still yummy, but I dig citrus and fish so I highly recommend not pulling a "jami" and follow the directions. :D I'm also going to admit that I had NO idea what "poaching salmon" was and I did google it because I was confused. Little did I know, just follow the directions for cooking the salmon and that style is "poaching". wooooo.

I really liked the salsa even though I only used mango because I could not find fresh apricots after 3 stores. Yes that's right THREE stores. Way too much effort for 1 stinkin piece of fruit. So I made due without. The crystallized ginger was an awesome and different "kick" to the salsa.

Pork Chops Stuffed with Smoked Gouda and Bacon

Ingredients

• 2 ounces smoked Gouda cheese, shredded
• 4 slices bacon, cooked and crumbled
• 1/4 cup chopped fresh parsley
• 1/8 teaspoon ground black pepper
• 2 (2 1/4 inch thick) center-cut, bone-in pork chops
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• ground black pepper

Directions

1. Preheat an outdoor grill for medium heat.
2. In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
3. Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. (I have also used boneless cuts and had the butcher cut the the pocket for me. hehe) Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
4. Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Wine:
Ponte's 2006 Meritage
(spicy, barbeque flavors)
www.pontewinery.com


Ref: www.allrecipes.com


Ok this is DEFINITELY one of my favs! Bacon AND smoked Gouda cheese??? I'm in heaven. Super easy, super yummy! I'm a big fan of using my grill and these flavors just melt together. I've made it twice so far, both times with rave reviews. I don't own sharp enough knives to make a clean pocket cut like that, but that's easily remedied with a smile and politely asking the butcher to cut it for you! :D

The only thing you have to worry about are sneaky fingers stealing the bacon/Gouda mixture when you're not looking.... you know who you are!! :D

Mango Meatloaf

Ingredients

• 2 lbs ground beef or turkey
• 2 t salt
• 1 t ground black pepper
• 2 t curry powder
• 1 t chile powder
• 1 clove garlic, finely minced
• 2 eggs
• 1 yellow onion, finely chopped
• 1/4 c orange juice
• 1 medium mango, peeled & diced

Preheat oven to 350.In a large bowl, mix all ingredients together thoroughly. Mold into a loaf pan, cover with plastic wrap, and chill for 1 hour. Remove plastic wrap and bake for 1 hour or until probe thermometer (a.k.a., meat thermometer) reads 160 degrees when slowly inserted into the loaf’s thick center. Remove from oven and rest for 5-10 minutes to finish cooking.

Ref: Fork Me, Spoon Me Cookbook



Everyone knows what meatloaf looks like and lets face it, it's not pretty. So you get mango's instead. HA. But if only the mouthwatering taste of this amazing hunk of meat could be accurately displayed in a picture! (I know, I know, "that's what she said" hehe) I think it's impossible. I really do. Anyways, I was never a meatloaf person. But the mango intrigued me and it's not the mango flavor that makes this an amazing ingredient, (you actually can't taste the mango), but the moisture the mango gives the meatloaf! And who's had meatloaf seasoned with CURRY and CHILE powder??? One word. AMAZING. And mouthwatering. Oh wait that's two, oh well. ENJOY!!

Beef Satay Sticks with Peanut Sauce

Ingredients

• 1 lb 12 oz rump steak
• 1/3 cup of soy sauce
• 2 tbsp olive oil
• 2 garlic cloves crushed
• 1 tsp grated ginger

Peanut Sauce

• 1 cup of pineapple juice
• 1 cup peanut butter
• 1/2 tsp garlic powder
• 2 tsp onion powder
• 2 tbsp sweet chili sauce
• 1/4 cup of soy sauce

Trim Steak of excess fat
Slice meat across the grain evenly into long thin strips. Thread meat strips onto skewers, bunching them thickly along three-quarters of the skewer, place satay in a shallow non-metal dish
Combine soy sauce, oil, garlic, and ginger in a small jug, pour of satays. Store in fridge, cover with plastic wrap, over night or several hours turning occasionally.
Prepare and heat BBQ
Place skewers on hot, lightly oiled grill or flat plate.
BBQ 8-10 min or till tender, turning occasionally. Serve with peanut sauce.

PEANUT SAUCE
Combine juice, peanut butter, garlic and onion powders and sauces into small pan and stir over medium heat for 5 minutes or until smooth
Serve warm

Roasted Garlic Lemon Broccoli

Ingredients

• 2 heads of broccoli
• 2 tsp of extra virgin olive oil
• 1 tsp of sea salt
• 1/2 tsp of ground pepper
• 1 clove o minced garlic
• 1/2 tsp of lemon juice

Preheat Oven to 400 degrees
In a large bowl, toss broccoli with extra virgin olive oil, sea salt, pepper and garlic. Spread broccoli out in an even layer on a baking sheet
Bake 15-20 minutes till tender, the squeeze lemon over before serving

Penne with Asparagus, Sage, & Peas

Ingredients

• 1/2 pound penne
• 2 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1 pound thick asparagus, cut into 1-inch lengths
• 2 cups chicken stock
• 2 cups (10 ounces) shelled English peas or frozen baby peas, thawed
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh sage
• 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
• Salt and freshly ground pepper

Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain

2. Meanwhile, in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.

3. Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes. Stir in the penne and cook until heated through. Remove from the heat and stir in the butter, sage and the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.

Ref: Food and Wine Magazine

Rosemary Chicken with Orange-Maple Glaze

Ingredients

• 1 cup orange juice
• 1/2 cup dry white wine
• 1/2 cup maple flavored syrup
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 skinless, boneless chicken breasts
• 2 tablespoons butter
• 2 tablespoons olive oil

Bring orange juice and wine to a boil in a small saucepan. Reduce heat slightly, but keep high enough to continue a low boil for 5 minutes, stirring occasionally. Stir in maple syrup and continue boiling for another 5 to 6 minutes, stirring frequently, until glossy and just slightly thickened. Set aside.

In a small bowl mix together the rosemary, salt and pepper. Rub mixture on both sides of chicken breasts, and set aside.


Melt butter and olive oil in a large skillet over medium high heat. Add chicken breasts, cover skillet and saute for about 5 minutes on each side until lightly browned.


Pour orange-maple mixture over chicken (mixture will boil and bubble). Reduce heat to simmer; cover and let cook for another 10 minutes, basting occasionally, until chicken is cooked through and sauce has turned into a rich, thick glaze.


Ref: www.allrecipes.com