Grilled basil -marinated swordfish

Posted on May 29, 2009 by meggamoma

This dish is equally delicious with salmon or halibut. The simple marinade is so flavorful that no sauce is required to emellish the seafood.

Serves 8

Bon Appetit

1/2 cup olive oil

1/2 cup vegetable oil

3 tbs Dijon Mustard

3 tbs fresh lemon juice

3 large garlic cloves , minced

1 1/2 cups sliced fresh basil leaves

 8    8 oz swordfish steaks (1 inch thick )

 Lemon wedges and fresh basil sprigs for garnish

Whisk olive oil , vegetable oil , Dijon mustard , fresh lemon juice and minced garlic in a large bowl . Stir in sliced basil . Arrange swordfish in single layer in shallow glass baking dish . Pour marinade over . Cover and refridgerate 3 hours turning occasionally.

Prepare barbecue  (medium -high heat ) . Remove fish from marinade . Grill fish until cooked through, about 7 minutes per side . Transfer fish to plates . Garnish with lemon wedges and basil sprigs.

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Sam’s spicy grilled shrimp

Posted on May 29, 2009 by meggamoma

It is always such a treat to cook shrimp on the barbecue. Quick to prepare and so easy to purchase already peeled and deveined. This recipe has Asian and western influences, the only thing I changede was the hot sauce, I prefer Sriracha , hot sauce for this , but Tobasco works well too.

Serves 8

Sam Warriner

1/2 cup soy sauce ( Pearl River is my pick )

1/2 cup light soy sauce

5 tbs Cajun seasoning mix

1/4 cup oriental sesame oil

1/4 cup fresh lemon juice

2 tbs minced fresh ginger

2 tsp dry mustard

2 tsp hot pepper sauce , see note

32 uncooked large shrimp , peeled ,deveined , tails intact

Whisk together first 8 ingredients in a large bowl . Add shrimp ; stir to coat . Let stand 30 minutes.

Prepare barbecue (medium -high heat ) . Remove shrimp  from marinade and grill until pink and cooked through, about  2 minutes per side. Transfer to platter.

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Eggless warm upside -Down Mocha cake

Posted on May 26, 2009 by meggamoma

For coffee lovers this warm coffee flavored cake is heaven sent. It really is more moist and fudgey than cake reminding me of coffee flavored brownies.

Jennifer Honeycutt

Serves 8

3/4 cup sugar

1 cup sifted cake flour

2 tbs baking powder

1/8 tsp salt

1 oz baking  chocolate

2 tbs butter

1/2 cup milk

1 tsp vanilla

1/2 cup brown sugar

1/2 cup granulated sugar

4 tbs cocoa

1 cup cold coffee

3 tbs powdered sugar

Preheat oven to 350*F and grease an 8 by 8 by 2 inch pan.

Mix and sift together the sugar , flour ,salt and baking powder. In a small saucepan over water , melt together the butter and chocolate . Blend in milk and vanilla . Mix well. Stir in the dry ingredients and pour into the baking pan.

Mix the brown sugar , granulated sugar and cocoa in a small bowl. Sprinkle over the top of the cake. Pour the coffee evenly over the top . Bake for 40 minutes.

Turn warm cake out of pan , sprinkle with powdered sugar and serve immediately.

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Grilled Portabello Mushroom Salad

Posted on May 24, 2009 by meggamoma

La Fiammetta restaurant in San Franscisco , California serves this delightful mushroom salad that will not allow you to miss the meat. Portablla mushrooms are so hearty and filling , besides being delicious.

Serves 2

LA FIAMMETTA RISTORANTE , CA

1 lb portabello mushrooms  (about 4 ) stems removed and halved lengthwise and caps cut into 1/2 inch thick slices

1/4 cup extra virgin oil

1 bunch arugula , washed , dried and cut into bite sized pieces ( about 3 cups)

1 small head frisee , torn into bite sized pieces

1 small head radicchio , torn into bite sized pieces

DRESSING

2 garlic cloves , minced

6 tbs extra virgin olive oil

1 tsp finely chopped fresh thyme

1 tsp finely chopped fresh rosemary

1 tbs finely chopped fresh sage

2 tbs finely chopped flat leaf parsley

2 tbs balsamic vinegar

Brush mushroom stems and slices with oil and season with salt and pepper. Heat a well seasoned ridged grill pan over moderately high heat until hot and grill mushrooms in batches until tender, 2 minutes each side. Transfer mushrooms with tongs to a plate.

In a large serving bowl combine greens.

DRESSING

In a large heavy skillet cook garlic in 2 tbs of oil over moderate heat until softened. Remove skillet from heat and stir in remaining dressing ingredients.

Add mushrooms to dressing and season with salt and pepper.

Arrange mushrooms on greens and drizzle with hot dressing.

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Caramel Shrimp Saigon Palace

Posted on May 23, 2009 by meggamoma

Saigon Palace in Annapolis Maryland serves superb Vietnamese food .The spicy caramel shrimp has always been a winner with my friends and family.

1 1/2 tsp vegetable oil

1 garlic clove , minced

1/2 cup plus 2 tbs water

2 tsp asian fish sauce

3 tsp sugar

12 medium shrimp, shelled and deveined

2 scallions , cut diagonally into 2 inch pieces

1/4 onion, cut into wedges

1 tbs cornstarch

Fresh coriander sprigs for garnish

Serves 2

In a 10 inch heavy skillet heat oil over moderately high heat until hot but not smoking and saute garlic, stirring until golden. Add 1/2 cup water , fish sauce and 2 tsp sugar and simmer until sugar is dissolved. Remove skillet from heat.

In a small heavy skillet cook remaing 1 tsp sugar over moderately high heat until sugar melts and turns golden carmel and remove skillet from heat. Add some of water mixture to carmel, stirring until carmel is dissolved and transfer mixture back to larger skillet. Add shrimp and cook over moderately high heat, stirring 2 minutes. Add scallions and onion and cook, stirring occassionally until shrimp are just cooked through, about 2 minutes. In a small bowl stir together cornstarch and remaing 2 tbs water and stir into shrimp mixture. Cook shrimp mixture stirring until sauce is thickened and season with salt and pepper.

Garnish shrimp with coriander.

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Eggless chocolate cake Shaugnessy

Posted on May 23, 2009 by meggamoma

For years I have been baking this delightfully sinful cake from gourmet magazine. Mrs. Shaunessy is aparently credited for the recipe which is frosted with a simple mocha buttercream . This is a cake for serious chocolate lovers.

CAKE

2 1/2 cups all purpose flour

2 tsp salt

2 tsp baking soda

1 cup milk

1/4 cup distilled white vinegar

1 stick (1/2 cup ) unsalted butter

1 1/2 cups granulated sugar

1/2 cup unsweetened cocoa powder

1/2 cup hot strong coffee

2 tsp vanilla

FROSTING

1 stick (1/2 cup ) unsalted butter , softened

3/4 cup unsweetened cocoa powder

1/2 cup hot strong coffee

a 1 lb box confectioners’ sugar

2 tsp vanilla

CAKE

Preheat oven to 350*F. Butter and flour two 8 inch cake pans, knocking out excess flour.

Into a bowl sift together flour ,salt and baking powder. In a small bowl stir together milk and vinegar.

In a large bowl with an electric mixer cream together butter and sugar until light and fluffy . Gradually beat in cocoa powder , coffee, vanilla and milk mixture until smooth.Gradually beat in flour mixture and blend batter until smooth.

Divide batter between pans and bake in the middle of the oven for 30 minutes or until a tester comes out clean. Cool cake on racks completely before frosting.

FROSTING

Beat all ingredients until smooth . Spread cake with frosting.

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Bayona New Orleans Eggplant Caviar

Posted on May 11, 2009 by meggamoma

I was thrilled when I came across this recipe from owner and chef Susan Spicer of Bayona New Orleans , located in the French Quarter. The food is always top notch and fresh. I love this unique eggplant appetizer , try it …I am sure you will too !

Bayona New Orleans

Serves 4 to 6

The restaurant serves this smoky salad with tapanade and toasted French bread.

1 large eggplant (1 1/2 lbs)

1/4 cup finely chopped red onion

1 plum tomato , peeled , seeded , and chopped

1/4 tsp minced garlic

2 tbs olive oil

2 tbs fresh lemon juice

2 tbs chopped flat leaf parsley

1 tbs chopped fresh basil

3/4 tsp salt

3/4 tsp black pepper

Prick eggplant several times with a fork . Roast eggplant in a dry cast – iron skillet over moderately high heat, turning frequently, until skin is blackened and pulp is completely softened, 40 to 50 minutes.

Transfer eggplant to a cutting board and cool 10 minutes , then peel off skin and coarsely chop pulp ( it’s fine if a few specks of charred skin remain . )

Combine eggplant with remaining ingredients.

NOTE

You can roast and chop the eggplant 1 day ahead and chill , covered . Bring to room temperature before combining with remaing ingredients.

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Eggless upside down Biscuit cake

Posted on May 9, 2009 by meggamoma

“…… Tart apples with brown sugar top a cinnamony buttermilk biscuit cake…..” The description printed in Gourmet magazine is so apt there is no need to embellish, just try this , it is great!

Serves 8

Gourmet Magazine

For Topping

3 tbs unsalted butter

1/2 cup packed light brown sugar

1 lb Granny Smith apples , peeled , cored , and cut into thin wedges

FOR THE BISCUIT CAKE

1 cup all – purpose flour

1/4 cup granulated sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

5 tbs cold unsalted butter , cut into pieces

1/2 cup well shaken buttermilk

Preheat oven to 425*F

Make Topping

Heat butter in an ovenproof 10 inch heavy skillet (preferably well season cast iron) over moderate heat until foam subsides. Stir in brown sugar and remove from heat. Spread mixture evenly in skillet and arrange apples overlapping in 1 layer.

MAKE CAKE

Blend flour , sugar , baking powder and soda, salt and cinnamon in a food processor. Add butter and pulse until mixture resembles coarse meal. Transfer to a bowl and add buttermilk, stirring just until mixture is moistened.

Drop batter on top of apples and gently spread, leaving a 1 inch border around edge of skillet ( cake needs room to expand)

Bake cake in middle of oven until golden brown and firm to the touch, 25 to 30 minutes. Cool cake in a skillet on a rack 3 minutes, then invert onto platter. Replace any apples that stick to skillet on cake . Serve warm.

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Almond Lace Cookies , DAVID’S ( a bistro!)

Posted on May 9, 2009 by meggamoma

David’s ( a bistro !) serves the most delectable fare in Sailsbury , Maryland . Their delicate almond lace cookies just simple melt in your mouth. Just be sure to allow the cookies to cool before transferring them to a rack as they are very soft when they come out of the oven and need time to set.

Makes about 18

David’s (a bistro !) Sailsbury , Maryland

1/2 cup packed light brown sugar

1/2 stick (1/4 cup ) unsalted butter

1/4 cup light corn syrup

1/3 cup all purpose flour

1/2 cup sliced almonds , chopped

Preheat oven to 350*F and generously grease 2 cookie sheets.

Cook brown sugar , butter and syrup in a 1 quart saucepan over moderate heat , stirring occasionally until smooth . Remove from heat, then stir in flour and almonds.

Spoon scant tablespoons of batter 6 inches apart on baking sheet ( 4 cookies per sheet ) and bake 1 sheet at a time in middle of oven  until golden brown and bubbling , 6 to 8 minutes , ( cookies will spread 5 to 6 inches ) Cool cookies on sheet 1 to 2 minutes. Quickly but carefully remove cookies from sheet with a metal spatula and transfer to a rack to cool completely.

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Shrimp with Basil -Garlic butter

Posted on May 9, 2009 by meggamoma

Henry’s End is a good old fashioned All American restaurant in Brooklyn Heights NY. This is one of those dishes that are equally at home on a weeknight family table or an elegant dinner . The bonus is the ease  of preparation.

Serves 4

Henry’s End restaurant

12 jumbo shrimp (3/4 lb) shelled and deveined

1 1/2 tbs olive oil

2 tsp minced garlic

1/3 cup dry white wine

1 tbs fresh lemon juice

2 tbs chopped sun -dried tomatoes packed in oil

6 tbs cold unsalted butter , cut into pieces

1/2 cup shredded fresh basil

Preheat oven to 350*F

Season shrimp with salt and pepper. Heat oil in a large non stick skillet over moderately high heat until hot but not smoking and saute shrimp 1 minute per side. Transfer shrimp to a baking dish and bake in middle of oven until just cooked through, about 7 minutes.

While shrimp bakes add garlic to skillet and cook stirring over moderate heat 15 seconds , then stir in wine , juice and tomatoes. Boil , stirring occasionally , until liquid is reduced by two thirds. Swirl in butter and basil over low heat and season with salt and pepper.

Serve shrimp with sauce.

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