VIRGIN MOJITOS
Ingredients
15 mint leaves
1 teaspoon raw sugar
1 ounce fresh lime juice
1/2 ounce simple syrup
crushed ice
4 ounces chilled ginger ale
Directions
In a glass, muddle/crush the mint, sugar, lime juice and Simple Syrup.
Add ice. Top with the ginger ale/club soda/sparkling water.
Enjoy!
FRIED ZUCCHINI
Ingredients
4 cups sliced (1/4 -inch) zucchini
1 cup unsifted flour
Batter:
1 cup milk
1 cup unsifted flour
2 eggs
1 1/2 tsp. salt
1/2 tsp. pepper
1 cup dry seasoned bread crumbs
1 qt. salad oil
Directions
Place 4 cups sliced zucchini in ice water. Cover and refrigerate until serving time. Drain and dry, toss with 1 cup unsifted flour to coat. Make batter by combining 1 cup each milk and unsifted flour. Add 2 eggs, slightly beaten, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir until smooth. Place floured zucchini slices, a few at a time, in batter. Toss in 1 cup dry bread crumbs. Fry in 1 qt. salad oil heated to 375°, cooking 1/2 cup at a time
ARTICHOKE PESTO
Ingredients
1 cup canned artichoke heart, quartered
2 large garlic, cloves minced
1/2 cup packed fresh basil
1/4 cup water
2 tablespoons freshly grated parmesan cheese
1 1/2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon grated fresh lemon rind
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
Place all the ingredients in food processor and process until pureed.
CUCUMBER ROUNDS with CREAM CHEESE and SALMON
Cucumber, washed and cut into rounds
Cream cheese, whipped
Salmon fillet
Soy sauce
Lemon juice
Garlic
Onion salt
Seasame oil
Ground pepper
Ingredients
1/4 cup rice vinegar (not seasoned)
1 tablespoon grated sweet onion (use large holes of a box grater)
1/4 cup finely grated peeled Gala apple (use small holes of box grater)
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
6 cups watercress (thin stems and leaves only; from 1 large bunch)
1 firm-ripe avocado
Directions
Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.
Ingredients
15 mint leaves
1 teaspoon raw sugar
1 ounce fresh lime juice
1/2 ounce simple syrup
crushed ice
4 ounces chilled ginger ale
Directions
In a glass, muddle/crush the mint, sugar, lime juice and Simple Syrup.
Add ice. Top with the ginger ale/club soda/sparkling water.
Enjoy!
FRIED ZUCCHINI
Ingredients
4 cups sliced (1/4 -inch) zucchini
1 cup unsifted flour
Batter:
1 cup milk
1 cup unsifted flour
2 eggs
1 1/2 tsp. salt
1/2 tsp. pepper
1 cup dry seasoned bread crumbs
1 qt. salad oil
Directions
Place 4 cups sliced zucchini in ice water. Cover and refrigerate until serving time. Drain and dry, toss with 1 cup unsifted flour to coat. Make batter by combining 1 cup each milk and unsifted flour. Add 2 eggs, slightly beaten, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Stir until smooth. Place floured zucchini slices, a few at a time, in batter. Toss in 1 cup dry bread crumbs. Fry in 1 qt. salad oil heated to 375°, cooking 1/2 cup at a time
ARTICHOKE PESTO
Ingredients
1 cup canned artichoke heart, quartered
2 large garlic, cloves minced
1/2 cup packed fresh basil
1/4 cup water
2 tablespoons freshly grated parmesan cheese
1 1/2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon grated fresh lemon rind
1/8 teaspoon salt
1/8 teaspoon pepper
Directions
Place all the ingredients in food processor and process until pureed.
CUCUMBER ROUNDS with CREAM CHEESE and SALMON
Cucumber, washed and cut into rounds
Cream cheese, whipped
Salmon fillet
Soy sauce
Lemon juice
Garlic
Onion salt
Seasame oil
Ground pepper
Ingredients
1/4 cup rice vinegar (not seasoned)
1 tablespoon grated sweet onion (use large holes of a box grater)
1/4 cup finely grated peeled Gala apple (use small holes of box grater)
4 teaspoons soy sauce
1 teaspoon sugar
3 tablespoons vegetable oil
6 cups watercress (thin stems and leaves only; from 1 large bunch)
1 firm-ripe avocado
Directions
Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.
SPINACH SOUP
Ingredients
3 T olive oil
1 small onion, chopped
3 garlic cloves, chopped
2+ c chicken stock
6-8 ounces frozen petit peas
1 lb fresh spinach leaves, chopped
2 t lemon juice
salt and pepper to taste
heavy cream
Directions
In a pot, saute onion and garlic in the olive oil. Add chicken stock to the pot and simmer for 5 minutes. Add the frozen peas to the broth and simmer for another 2-3 minutes. Add the fresh spinach, and boil until the spinach leaves are wilted. Pour the spinach and stock into the blender and puree. Add the lemon juice and salt and pepper, to taste. Garnish with drips of heavy cream.
PARMESAN CRISPS
Ingredients
1/2 cup grated Parmesan (fresh block grated on large holes of box grater)
Directions
Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
Bake for 5-7 minutes or until golden and crisp. Cool.
Ingredients
3 T olive oil
1 small onion, chopped
3 garlic cloves, chopped
2+ c chicken stock
6-8 ounces frozen petit peas
1 lb fresh spinach leaves, chopped
2 t lemon juice
salt and pepper to taste
heavy cream
Directions
In a pot, saute onion and garlic in the olive oil. Add chicken stock to the pot and simmer for 5 minutes. Add the frozen peas to the broth and simmer for another 2-3 minutes. Add the fresh spinach, and boil until the spinach leaves are wilted. Pour the spinach and stock into the blender and puree. Add the lemon juice and salt and pepper, to taste. Garnish with drips of heavy cream.
PARMESAN CRISPS
Ingredients
1/2 cup grated Parmesan (fresh block grated on large holes of box grater)
Directions
Preheat oven to 400 degrees F.
Pour a heaping tablespoon of Parmesan onto a silicone baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
Bake for 5-7 minutes or until golden and crisp. Cool.
LIME GRANITA
with CANDIED MINT LEAVES
and CRÈME FRAICHE
GRANITA
2 cups water
1 cup sugar
½ cup fresh lime juice
CANDIED MINT LEAVES
¼ cup sugar
12 fresh mint leaves
1 large egg white
CRÈME FRAICHE
½ cup crème fraiche
1 ½ tablespoons powdered sugar
FOR GRANITA: bring 2 cups water and 1 cup sugar to boil in a saucepan. Stir until sugar dissolves. Reduce heat and simmer 5 minutes. Cool syrup. Stir in lime juice. Transfer lime syrup to 11x7x2-inch glass baking dish. Cover and place in freezer. Stir every hour until frozen through, 3-5 hours.
FOR CANDIED MINT LEAVES: Place sugar on small shallow plate. Brush both sides of mint leaf with egg white, and dredge in sugar. Transfer mint leaf to rack. Let mint stand at room temperature until dry, about 3 hours.
FOR CRÈME FRAICHE: Mix crème and sugar.
Using fork, scrape granita to loosen. Spoon granita into lime halves. Drizzle with crème fraiche and garnish with candied mint leaves. Serve immediately.
with CANDIED MINT LEAVES
and CRÈME FRAICHE
GRANITA
2 cups water
1 cup sugar
½ cup fresh lime juice
CANDIED MINT LEAVES
¼ cup sugar
12 fresh mint leaves
1 large egg white
CRÈME FRAICHE
½ cup crème fraiche
1 ½ tablespoons powdered sugar
FOR GRANITA: bring 2 cups water and 1 cup sugar to boil in a saucepan. Stir until sugar dissolves. Reduce heat and simmer 5 minutes. Cool syrup. Stir in lime juice. Transfer lime syrup to 11x7x2-inch glass baking dish. Cover and place in freezer. Stir every hour until frozen through, 3-5 hours.
FOR CANDIED MINT LEAVES: Place sugar on small shallow plate. Brush both sides of mint leaf with egg white, and dredge in sugar. Transfer mint leaf to rack. Let mint stand at room temperature until dry, about 3 hours.
FOR CRÈME FRAICHE: Mix crème and sugar.
Using fork, scrape granita to loosen. Spoon granita into lime halves. Drizzle with crème fraiche and garnish with candied mint leaves. Serve immediately.
SNAPPER STEAMED in BANANA LEAVES
Ingredients
Six 4 ounce Red Snapper filets (can also use Grouper or Sea Bass)
1 cup of mayonnaise
2 medium to large tomatoes, seeded and diced
1/2 cup cilantro, roughly chopped
1 lime or lemon, juiced
Banana leaves
Directions
Preheat oven to 360F
In a bowl, mix the mayo, diced tomatoes, cilantro and lemon
Season the filets with salt and pepper
Mix the filets in the bowl with mixture
Cut banana leaves into six pieces, approximately 5" by 7"
Place each filet on a banana leaf and wrap
Bake in the oven for 8 to 12 minutes
Ingredients
Six 4 ounce Red Snapper filets (can also use Grouper or Sea Bass)
1 cup of mayonnaise
2 medium to large tomatoes, seeded and diced
1/2 cup cilantro, roughly chopped
1 lime or lemon, juiced
Banana leaves
Directions
Preheat oven to 360F
In a bowl, mix the mayo, diced tomatoes, cilantro and lemon
Season the filets with salt and pepper
Mix the filets in the bowl with mixture
Cut banana leaves into six pieces, approximately 5" by 7"
Place each filet on a banana leaf and wrap
Bake in the oven for 8 to 12 minutes
ROASTED (or grilled) LEG of LAMB
Marinade
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
4 garlic cloves
2 tbsp fresh oregano
1 tbsp fresh thyme
1 lemon, juiced
1 tbsp Dijon mustard
Salt and pepper
Lamb
1 leg of lamb
Salsa
1 cup red grapes, quartered
1/2 cup capers
1/2 cup flat leaf parsley, roughly chopped
1/2 cup shallots, minced
1 lemon, juiced and zested
1/2 cup extra virgin olive oil
Salt and Pepper
Mix ingredients and blend until thoroughly combined to create marinade, set aside about a cup
Trim fat from the leg of lamb
Marinate lamb and place in refrigerator for at least 2 hours
While marinating, combine salsa ingredients and set aside
30 minutes before cooking, remove lamb from refrigerator
Preheat oven to 425F
Place lamb on foil lined pan and roast for 20 minutes
After 20 minutes, turn the oven down to 350F and roast for another 20-30 minutes until medium
Let the lamb rest for 10 to 15 minutes
Slice and service with salsa on top and remaining marinade on the side as a dipping sauce
Note:
The lamb can also be grilled on each side for 15 t0 20 minutes instead of roasting
MINT CHOCOLATE CHIP ICE CREAM
Ingredients
2 cups of milk
1 tsp vanilla extract
1 cup mint leaves, chopped
4 egg yolks
1/2 cup sugar
1 cup chocolate chips
Directions
Chill a mixing bowl in the freezer
Combine egg yolks and sugar and whisk until thick and pale yellow in color
Bring milk, vanilla and mint to a boil in a medium saucepan
Whisk half of the hot milk into the egg-sugar mixture and return to the saucepan
Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens enough to coat the back of a spoon (do not boil)
Add chocolate chips and transfer to an ice cream maker and freeze according to manufacturer's instructions
Transfer ice cream to the chilled bowl and freeze until firm, about 1 hour
Marinade
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
4 garlic cloves
2 tbsp fresh oregano
1 tbsp fresh thyme
1 lemon, juiced
1 tbsp Dijon mustard
Salt and pepper
Lamb
1 leg of lamb
Salsa
1 cup red grapes, quartered
1/2 cup capers
1/2 cup flat leaf parsley, roughly chopped
1/2 cup shallots, minced
1 lemon, juiced and zested
1/2 cup extra virgin olive oil
Salt and Pepper
Mix ingredients and blend until thoroughly combined to create marinade, set aside about a cup
Trim fat from the leg of lamb
Marinate lamb and place in refrigerator for at least 2 hours
While marinating, combine salsa ingredients and set aside
30 minutes before cooking, remove lamb from refrigerator
Preheat oven to 425F
Place lamb on foil lined pan and roast for 20 minutes
After 20 minutes, turn the oven down to 350F and roast for another 20-30 minutes until medium
Let the lamb rest for 10 to 15 minutes
Slice and service with salsa on top and remaining marinade on the side as a dipping sauce
Note:
The lamb can also be grilled on each side for 15 t0 20 minutes instead of roasting
MINT CHOCOLATE CHIP ICE CREAM
Ingredients
2 cups of milk
1 tsp vanilla extract
1 cup mint leaves, chopped
4 egg yolks
1/2 cup sugar
1 cup chocolate chips
Directions
Chill a mixing bowl in the freezer
Combine egg yolks and sugar and whisk until thick and pale yellow in color
Bring milk, vanilla and mint to a boil in a medium saucepan
Whisk half of the hot milk into the egg-sugar mixture and return to the saucepan
Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens enough to coat the back of a spoon (do not boil)
Add chocolate chips and transfer to an ice cream maker and freeze according to manufacturer's instructions
Transfer ice cream to the chilled bowl and freeze until firm, about 1 hour
