More is Better

Saw this on The Chew --it looked fabulous and they all raved about the charred corn mustard.  The only way I would make it different would be to make my slices thinner as I would end up pulling the whole piece in a bite OR this would be fabulous with deli roast beef sliced thin. Kevin just kept moaning mmm through every bite! For the Skirt Steak: 1 pound Skirt Steak 4 Kaiser Rolls 1 head Romaine Lettuce (thinly sliced) 2 Beefsteak Tomatoes 1 Lemon (juice and zest) Salt and Freshly Ground Pepper 1/2 cup Extra Virgin Olive Oil (divided uses) For the Charred Corn Mustard: 2 ears Corn (shucked) 1 Onion (sliced) 1 tablespoon Dijon Mustard Extra Virgin Olive Oil Salt and fresh ground pepper Mayonnaise for rolls For the Skirt Steak: Heat a grill or grillpan to medium high heat Season the skirt steak generously on both sides with salt and freshly ground pepper. Brush the grill or the grillpan with extra virgin olive oil. Grill the steak f...

  From Cooking Light 2002 was a quick and easy recipe to make -- I didn't have fresh ginger so just used ground ginger just do not over marinate as the fish will start to cook due to the citrus in the marinade. 2 tablespoons   chopped fresh rosemary 3 tablespoons   low-sodium soy sauce 1 1/2 tablespoons   extra-virgin olive oil   1 tablespoon   grated lemon rind 2 tablespoons   fresh lemon juice 2 teaspoons   grated orange rind   1 tablespoon   fresh orange juice   1 teaspoon   grated peeled fresh ginger 2 teaspoons   honey 1/2 teaspoon   salt 1/4 teaspoon   freshly ground black pepper 5  garlic cloves, chopped 1 1/2 pounds   swordfish steaks, cut into 1-inch pieces   3/4 cup   (2-inch) sliced green onions   12  (1-inch) pieces red bell pepper   Cooking spray \ Combine first 12 ingredients in a large zip-top plastic bag; add fish. Seal and mar...

Shrimp Scampi Recipe courtesy Lidia Bastianich for Food Network Magazine As with the shrimp parmigiana recipe this was made by her on a public TV show --it is probably the best scampi recipe yet. Kevin loved the way the sauce clung to the pasta for every bite. I had bought one of the fancy pastas from Wegman's called RICCIOLI   that way you could have a bite of shrimp and pasta -yummo!  And yes I halved the recipe below as it is shown is 4-6 servings.  3  shallots , peeled and chopped (about 1/2 cup) 7  cloves garlic , crushed and peeled 3/4 cup  extra-virgin olive oil 2 pounds extra-large or jumbo  shrimp , peeled and deveined 4 sprigs fresh  thyme 2 1/2 teaspoons kosher salt 2 cups dry white  wine 2 tablespoons freshly squeezed  lemon juice 6 tablespoons  unsalted butter 1/2 cup chopped fresh  Italian parsley 1 tablespoon dry  breadcrumbs , if needed Combine the shallots, 5 cloves...

On a recent weekend at the lake this was one of 4 burgers we made with Katie and friends for a slider contest. The winning recipe received her new cookbook The Book of Burgers . This was not the ultimate winner but this recipe was awesome. Since I detest blue cheese after a bad recipe I made with it back in the 80's I will be serving it with ranch dressing.  The group that taste tested these like it with the blue cheese as well. This was delicious we just finished our dinner!! Rachael Ray's Buffalo Turkey Burgers (with blue cheese dressing) 1 ½   pounds ground turkey breast 1 ½   teaspoons poultry seasoning 1 tablespoon grill seasoning, such as McCormick Montreal steak seasoning 2 cloves garlic, chopped 4 scallions, whites and greens, finely chopped 1 rib celery, from the heart, with greens, finely chopped Vegetable oil for drizzling 2 tablespoons butter ¼   cup hot sauce 1 cup sour cream, reduced-fat sour cream or ranch dressing ½ ...

This recipe was on the Chew recently and looked so simple and yummy that I had to try it -- the rosemary skewers gave it a great flavor. It would make a great appetizer as well. This recipe is  considered a 5 ingredients in 5 minutes meal recipe. Enjoy!! 1 pound Large 16-20 size Shrimp (Shelled and Deveined) 1 bunch Rosemary 2 cloves Garlic (sliced) 1/4 cup Slivered Almonds Zest and Juice of 1 Orange 3 tablespoons Butter Extra Virgin Olive Oil (to brush grill) Salt and Freshly Ground Pepper Preheat grill or grillpan to medium-high. Skewer shrimp on the rosemary stalks. Season generously with salt and pepper. Brush grill with olive oil and grill the shrimp until cooked through and pink, about 2 1/2 minutes per side. In a pan over medium-high, melt the butter and then add the garlic, almonds, orange zest and juice. Add some of the rosemary, stir, and pour over the shrimp to serve.

Let me apologize in advance as I saw this recipe on public TV one weekend at the lake and it looked so yummy I had to try it. Since I didn't plan to blog it I took no pictures of the steps but it was easy delicious and so different I took the completed photo. Try it --needless to say I halved the recipe below. Serves 4 to 6 1 cup all-purpose flour 2 large eggs 2 tablespoons milk 2 cups bread crumbs Kosher salt for seasoning 1 1/2 pounds jumbo shrimp, peeled, deveined and butterflied Vegetable oil for frying 2 cups shredded low-moisture mozzarella 1/2 cup Grana Padano or Parmigiano Reggiano 3 cups marinara sauce, or 3 cups LIDIA’S Marinara 1.    Preheat oven to 425 degrees F. Spread flour on a plate. Beat eggs and milk in a shallow bowl. Spread bread crumbs on a plate. Season all 3 with kosher salt. 2.    Working a few at a time, dredge shrimp in flour, egg, and then breadcrumbs. Put breaded shrimp on a baking sheet and bread remaining shrimp. 3....

Summer  Squash  and Ricotta Galette Cooking Light JULY 2012 After making the Zucchini and Sundried Tomato Tart I came across this and with the summer bounty of squash couldn't wait to try it. Definitely a keeper would be a great lunch and good room temp or right out of the oven. Don't be put off by the fancy term 'galette' its just a pie crust with its edges turned up. The hardest part for Kevin was that this smelled so good and he had 2 separate cooling times before he could dig in. Enjoy! 7 1/4 ounces all-purpose flour (about 1 2/3 cups) 1/2 teaspoon salt 1/2 teaspoon baking powder 1/3 cup plus 1 tablespoon EVOO divided 1/4 cup water 1 medium zucchini, cut crosswise into 1/4-inch-thick slices 1 large yellow  squash , cut crosswise into 1/4-inch-thick slices 2 garlic cloves, minced 3/4 cup part-skim ricotta cheese 2 ounces grated fresh Parmesan cheese (about 1/2 cup) 2 teaspoons chopped fresh thyme 1/2 teaspoon grated l...

Asparagus  Risotto   Bon Appétit | March 2002 What usually drives what I pick for dinner--its the oops that asparagus is going to go bad if I don't use it soon! I already have blogged one risotto recipe but what makes this sooooo good is the pureed asparagus with cream you add in. Yummy! 1 1/2 pounds asparagus 5 cups (about) canned low-salt chicken broth 1 cup water 1 tablespoon butter 1 large onion, chopped 2 cups arborio rice or medium-grain white rice 1/2 cup dry white wine 2 teaspoons chopped fresh rosemary 1 cup freshly grated Parmesan cheese 1/4 cup whipping cream Fresh rosemary sprigs (optional) Trim tough ends from asparagus; discard. Cut off asparagus tips and reserve. Cut stalks into 3/4-inch-long pieces. Place 2/3 of stalk pieces, 1 cup broth and 1 cup water in blender. Puree until smooth. Set aside. Melt butter in heavy large saucepan over medium heat. Add onion and sauté until tender, about 8 minutes   Add rice and st...