Sunday, August 26, 2012

Broccoli

I love broccoli. A friend (on fb) shared a wonderful recipe for baking it.  I could eat this every night.

I rinse, then pat dry, the broccoli.  I put it on a glass pie plate and drizzle the broccoli with olive oil.  Then, I sprinkle a little of Mickey and T's Taste of France seasoning.  It makes it.

From Broccoli Dish

Into a 400 degree oven for about 25 minutes.  When done, remove and cover with Parmesan cheese.  Broil for 2-3 minutes.

From Broccoli Dish
So, so, so delicious.  Eat your vegetables.  They are good for you.  :)

Sunday, August 5, 2012

Chopped Salad


I originally posted this in 2008. It's still delicious.  We had it last night with some ribeyes.

Salads I think are the most overlooked component of a good meal. When we lived in San Diego, one of our very favorite restaurants was Sammy's Wood Fired Pizza. The name was a misnomer, as some of the BEST items on the menu were salads. And pasta. But salads are the focus here. I loved their chopped salad and worked to replicate it, just as deliciously but not as much work. So here is my very best knock off. Enjoy.

Salad

* 1 head iceberg lettuce, chopped (for two people 1/3 - 1/2 head is PLENTY)
* 12 leaves basil (or more) chopped (I use way more ...)
* 3 cups mozzarella cheese, shredded
* 1/2 cup salami, cut into thin strips (optional)
* 2 tablespoons scallion, chopped (optional)

From 2012-08-04

I can't replicate the dressing but I can do one better. (Paul) Newman's Own Dressing is the best for it. Using sparingly. This salad doesn't keep so eat up!

Thursday, August 2, 2012

Tamara's Exquisite Salmon

This is a nanner, nanner post.  Like I have a friend-who-is-an-executive-chef nanner, nanner.

We had a very big piece of salmon and needed to cook it.  It was a gift from our cousin and since we don't do a lot of fish on the grill, truly had no idea how to cook it.

So, for recipes, I turn to Tamara.  Not All Recipes.  Not cooking sites.  Not even Twitter.  Just Tamara.  Here was her recipe:

Usually a couple tablespoons olive oil, half  a lemon at least 1 tablespoon soy sauce because you won't be using salt, 2 tablespoons ginger, sometimes I wash it off a bit to remove some of the sugar...

Recipes pour out of her like magic.  Because I am NOT a cook I needed a little more direction.  Here is how we made it, with measurements.

1/2 bag crystallized ginger, minced
juice of a whole lemon
1/4 cup olive oil
3 T soy sauce
Big honking piece of salmon

Paul cut the salmon into small pieces. We marinated it for 2 1/2 hours.

From Salmon
From Salmon
From Salmon
From Salmon
From Salmon

Paul grilled it to perfection - about 7 minutes total.  Skin came right off.  There was nothing left of the salmon.  All gone, in our bellies.
From Salmon

Oh my goodness, you have to try this.

- a couple other suggestions she had:
for a little sweeter taste, use the whole bag of ginger, cut in chunks;
or add a tablespoon or two of maple syrup;
and/or use lime instead or with the lemon;
and/or use Vidalia onion or 1/2 teaspoon of sesame oil;
My preference is the maple syrup. (Duly noted)

Thank you my friend.

Wednesday, August 1, 2012

Crockpot Pork Shoulder


Use your favorite barbecue sauce in this crockpot pork roast recipe. This is a basic recipe for pulled pork shoulder using a boneless or bone-in shoulder, but be sure your pork shoulder will fit in the slow cooker and will allow you to put the cover on tightly.

Ingredients:
pork shoulder, also known as Boston butt, about 4 to 7 pounds, bone-in or boneless
1/4 cup of water
salt and pepper lightly
barbecue sauce
Preparation:

Place the meat in the slow cooker with water, salt and pepper. Cover and cook on HIGH for 1 hour. Tun to LOW and cook 7 to 9 hours longer, until very tender. Remove roast and discard fat and juices. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cook for about 1 hour longer, until hot. Serve on warm split sandwich buns with coleslaw and extra barbecue sauce on the side.

I like to slice pickles and include them as well.