INGREDIENTS
1 can frozen lemonade
Bottle of Vodka
Frozen Strawberries
Water
DIRECTIONS
1 - Pour vodka into a wide mouth container (with lid) and drop 5-10 frozen strawberries into the container. Close and put into the fridge for 2 hours or more
2 - Make the lemonade according to the directions on the can, replace some of the water with the strawberry vodka.
THOUGHTS
A strong drink could be made by going 50/50 on the water to vodka ratio. I personally prefer going about 70/30 water to vodka so that my friends and I can enjoy it by the pool without getting ill or smelling like fruity hobos.
Sunday, June 24, 2007
Sesame Tuna with Miso Soy Dressing
INGREDIENTS
3/4 cup sesame seeds, divided
1/2 teaspoon seasoning salt
1 teaspoon ground white pepper
1 teaspoon onion powder
1 Tablespoon wasabi powder
1 teaspoon coarse kosher salt
1 cup all purpose flour
2 eggs
3 oz milk
2 (4 oz) tuna steaks (~3/4 inch thick)
2 Tablespoons vegetable oil
1 (1.1 oz) package miso soup mix
1 Tablespoon soy sauce
DIRECTIONS
1 - In shallow bowl, mix 1/2 cup sesame seeds, seasoning salt, white pepper, onion powder, wasabi powder, kosher salt & flour. Set aside.
2 - In separate bowl, mix eggs & milk
3 - Dip tuna steaks in egg mixture then coat in dry mix on both sides
4 - Heat vegetable oil in large heavy skillet over medium high heat
5 - Fry tuna steaks for 2 minutes per side & immediately remove from heat. Inside of fish should be red
6 - Mix together miso soup mix and soy sauce. Heat in small sauce pan and drizzle over steaks.
THOUGHTS
Since you will be eating the tuna rare or medium rare, be sure to invest in sushi grade tuna, if possible. I was pretty impressed with this dish but wonder if the sauce needs a little tweaking because it is really salty. Update: I tried this again last night and just wasn't impressed at all. My seared tuna steak recipe is so much better.
3/4 cup sesame seeds, divided
1/2 teaspoon seasoning salt
1 teaspoon ground white pepper
1 teaspoon onion powder
1 Tablespoon wasabi powder
1 teaspoon coarse kosher salt
1 cup all purpose flour
2 eggs
3 oz milk
2 (4 oz) tuna steaks (~3/4 inch thick)
2 Tablespoons vegetable oil
1 (1.1 oz) package miso soup mix
1 Tablespoon soy sauce
DIRECTIONS
1 - In shallow bowl, mix 1/2 cup sesame seeds, seasoning salt, white pepper, onion powder, wasabi powder, kosher salt & flour. Set aside.
2 - In separate bowl, mix eggs & milk
3 - Dip tuna steaks in egg mixture then coat in dry mix on both sides
4 - Heat vegetable oil in large heavy skillet over medium high heat
5 - Fry tuna steaks for 2 minutes per side & immediately remove from heat. Inside of fish should be red
6 - Mix together miso soup mix and soy sauce. Heat in small sauce pan and drizzle over steaks.
THOUGHTS
Since you will be eating the tuna rare or medium rare, be sure to invest in sushi grade tuna, if possible. I was pretty impressed with this dish but wonder if the sauce needs a little tweaking because it is really salty. Update: I tried this again last night and just wasn't impressed at all. My seared tuna steak recipe is so much better.
Halibut with Capers
INGREDIENTS
1 Tablespoon olive oil
2 (8 oz) Halibut steaks
1/2 cup white wine
1 teaspoon chopped garlic
1/4 cup butter
Salt & Pepper to taste
3 Tablespoons capers (with liquid)
DIRECTIONS
1 - Heat the olive oil in a large skillet over medium high heat. Fry the halibut steaks on all sides until browned. Remove from pan and set aside
2 - Pour wine into pan and use a spatula to scrape any browned bits from the bottom of the pan
3 - Let the wine reduce to almost nothing then stir in the garlic, butter & capers. Season with salt & pepper to taste
4 - Let the sauce simmer for a minute to blend the flavors
5 - Return the steaks to the pan and coat them with the sauce
6 - Cook until the fish flakes easily with a fork
7 - Serve immediately with the sauce from the pan poured over it
THOUGHTS
I'm on a mission to find the perfect fish and caper dish. I don't think this is quite it, but it's the closest I have come. I served this over rice.
1 Tablespoon olive oil
2 (8 oz) Halibut steaks
1/2 cup white wine
1 teaspoon chopped garlic
1/4 cup butter
Salt & Pepper to taste
3 Tablespoons capers (with liquid)
DIRECTIONS
1 - Heat the olive oil in a large skillet over medium high heat. Fry the halibut steaks on all sides until browned. Remove from pan and set aside
2 - Pour wine into pan and use a spatula to scrape any browned bits from the bottom of the pan
3 - Let the wine reduce to almost nothing then stir in the garlic, butter & capers. Season with salt & pepper to taste
4 - Let the sauce simmer for a minute to blend the flavors
5 - Return the steaks to the pan and coat them with the sauce
6 - Cook until the fish flakes easily with a fork
7 - Serve immediately with the sauce from the pan poured over it
THOUGHTS
I'm on a mission to find the perfect fish and caper dish. I don't think this is quite it, but it's the closest I have come. I served this over rice.
Salmon & Grits
INGREDIENTS
3/4 cup chicken broth
1/2 teaspoon salt
2 Tablespoons minced fresh onion
1 garlic clove, minced
1 1/2 cup water
1/2 cup regular or quick grits (NOT instant)
1 Tablespoon olive oil
2/3 cup sliced mushrooms
2 Tablespoons grated Parmesan cheese
4 (6 oz) salmon filets (1" thick)
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 black pepper
2 teaspoons finely chopped parsley
DIRECTIONS
Preheat the broiler
1 - Combine first 4 ingredients and bring to a boil
2 - Reduce heat and simmer 5 minutes
3 - Add water, bring to a boil
4 - Gradually add grits stirring with a whisk
5 - Cover, reduce heat & simmer 10 minutes
6 - While grits simmer, saute mushrooms with olive oil for 5 minutes
7 - Sprinkle salmon filets with salt, pepper & thyme
8 - Place filets skin side down on broiler pan coated with Pam
9 - Broil for 10 minutes or until flaky
10 - Remove skin from filets and serve over grits sprinkled with parsley
THOUGHTS
The measurements are a bit off for the portion sizes I am accustomed to. If I make it again, I will double the grits for 4 salmon filets or use the recipe above with only two salmon filets.
3/4 cup chicken broth
1/2 teaspoon salt
2 Tablespoons minced fresh onion
1 garlic clove, minced
1 1/2 cup water
1/2 cup regular or quick grits (NOT instant)
1 Tablespoon olive oil
2/3 cup sliced mushrooms
2 Tablespoons grated Parmesan cheese
4 (6 oz) salmon filets (1" thick)
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 black pepper
2 teaspoons finely chopped parsley
DIRECTIONS
Preheat the broiler
1 - Combine first 4 ingredients and bring to a boil
2 - Reduce heat and simmer 5 minutes
3 - Add water, bring to a boil
4 - Gradually add grits stirring with a whisk
5 - Cover, reduce heat & simmer 10 minutes
6 - While grits simmer, saute mushrooms with olive oil for 5 minutes
7 - Sprinkle salmon filets with salt, pepper & thyme
8 - Place filets skin side down on broiler pan coated with Pam
9 - Broil for 10 minutes or until flaky
10 - Remove skin from filets and serve over grits sprinkled with parsley
THOUGHTS
The measurements are a bit off for the portion sizes I am accustomed to. If I make it again, I will double the grits for 4 salmon filets or use the recipe above with only two salmon filets.
Potato Salad with Mint & Peas
INGREDIENTS
2 lb. small red potatos
2 Tablespoons white wine vinegar
1 Tablespoon minced shallot
1 teaspoon salt
1/2 teaspoon black pepper
3 Tablespoons extra virgin olive oil
1 cup thawed frozen baby peas (5 oz)
1/3 cup chopped or torn fresh mint leaves
DIRECTIONS
1 - Cover potatoes with cold salted water in 3 quart saucepan
2 - Bring the water to a simmer, cover and leave simmering until tender (10-15 minutes)
3 - While potatoes are cooking, whisk together vinegar, shallot, salt and pepper in a large serving bowl
4 - Drain potatoes, halve or quarter if necessary
5 - Add potatoes to vinegar mixture while warm & toss to coat
6 - Add oil, peas and mint. Toss to combine
7 - Season with salt & pepper
8 - Serve warm or at room temperature
THOUGHTS
I don't like mayonnaise based potato salads, so I tried this out as an alternative and found it to be a great success at picnics and cookouts.
2 lb. small red potatos
2 Tablespoons white wine vinegar
1 Tablespoon minced shallot
1 teaspoon salt
1/2 teaspoon black pepper
3 Tablespoons extra virgin olive oil
1 cup thawed frozen baby peas (5 oz)
1/3 cup chopped or torn fresh mint leaves
DIRECTIONS
1 - Cover potatoes with cold salted water in 3 quart saucepan
2 - Bring the water to a simmer, cover and leave simmering until tender (10-15 minutes)
3 - While potatoes are cooking, whisk together vinegar, shallot, salt and pepper in a large serving bowl
4 - Drain potatoes, halve or quarter if necessary
5 - Add potatoes to vinegar mixture while warm & toss to coat
6 - Add oil, peas and mint. Toss to combine
7 - Season with salt & pepper
8 - Serve warm or at room temperature
THOUGHTS
I don't like mayonnaise based potato salads, so I tried this out as an alternative and found it to be a great success at picnics and cookouts.
Sesame Green Beans
INGREDIENTS
1 Tablespoon canola oil
1 1/2 teaspoon sesame oil
1 lb fresh green beans, washed
1 Tablespoon soy sauce
1 Tablespoon sesame seeds
DIRECTIONS
1 - Warm large skillet or wok over medium heat
2 - When wok is hot, pour in canola & sesame oils then add beans
3 - Stir the beans to coat them with oil
4 - Cook until the beans are bright green & slightly brown in spots (~10 minutes)
5 - Remove from heat & stir in soy sauce
6 - Cover and let sit for 5 minutes
7 - Transfer to platter and sprinkle with sesame seeds
THOUGHTS
Very easy and very tasty. I usually serve these with an asian style fish or chicken.
1 Tablespoon canola oil
1 1/2 teaspoon sesame oil
1 lb fresh green beans, washed
1 Tablespoon soy sauce
1 Tablespoon sesame seeds
DIRECTIONS
1 - Warm large skillet or wok over medium heat
2 - When wok is hot, pour in canola & sesame oils then add beans
3 - Stir the beans to coat them with oil
4 - Cook until the beans are bright green & slightly brown in spots (~10 minutes)
5 - Remove from heat & stir in soy sauce
6 - Cover and let sit for 5 minutes
7 - Transfer to platter and sprinkle with sesame seeds
THOUGHTS
Very easy and very tasty. I usually serve these with an asian style fish or chicken.
Sauteed Tender Greens
INGREDIENTS
1-2 medium garlic cloves, minced
2 Tablespoons & 3/4 teaspoon olive oil
1-2 lbs tender greens (spinach, beet greens, swiss chard) cleaned & stemmed (not patted dry)
Salt & Pepper to taste
Lemon wedges
DIRECTIONS
1 - Heat garlic with oil over med high heat in a large saute pan or dutch oven
2 - When garlic sizzles & starts to turn golden, add wet greens to pan
3 - Cover & cook, stirring occasionally, until completely wilted but bright green (3-5 minutes)
4 - Uncover, season to taste & cook until most liquid evaporates (~2 minutes)
5 - Serve immediately with lemon wedges
THOUGHTS
Easy way to get some tasty green stuff on the table with dinner.
1-2 medium garlic cloves, minced
2 Tablespoons & 3/4 teaspoon olive oil
1-2 lbs tender greens (spinach, beet greens, swiss chard) cleaned & stemmed (not patted dry)
Salt & Pepper to taste
Lemon wedges
DIRECTIONS
1 - Heat garlic with oil over med high heat in a large saute pan or dutch oven
2 - When garlic sizzles & starts to turn golden, add wet greens to pan
3 - Cover & cook, stirring occasionally, until completely wilted but bright green (3-5 minutes)
4 - Uncover, season to taste & cook until most liquid evaporates (~2 minutes)
5 - Serve immediately with lemon wedges
THOUGHTS
Easy way to get some tasty green stuff on the table with dinner.
Pecan Spread
INGREDIENTS
1/2 cup chopped pecans
2 Tablespoons butter
1 (8oz.) package cream cheese, softened
2 Tablespoons milk
1 (2.5 oz) jar dried beef, chopped
2 Tablespoons dried onion flakes
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup sour cream
DIRECTIONS
1 - Heat & crisp pecans in butter.
2 - Mix all other ingredients except sour cream & blend with electric mixer
3 - Fold in sour cream
4 - Place in a baking dish
5 - Sprinkle pecans on top
6 - Bake at 350 for 20 minutes
THOUGHTS
It's so easy to burn the pecans while crisping them that I have had to do it twice every time I've made this. I use a glass pie dish and serve with buttery crackers (such as Ritz).
1/2 cup chopped pecans
2 Tablespoons butter
1 (8oz.) package cream cheese, softened
2 Tablespoons milk
1 (2.5 oz) jar dried beef, chopped
2 Tablespoons dried onion flakes
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/2 cup sour cream
DIRECTIONS
1 - Heat & crisp pecans in butter.
2 - Mix all other ingredients except sour cream & blend with electric mixer
3 - Fold in sour cream
4 - Place in a baking dish
5 - Sprinkle pecans on top
6 - Bake at 350 for 20 minutes
THOUGHTS
It's so easy to burn the pecans while crisping them that I have had to do it twice every time I've made this. I use a glass pie dish and serve with buttery crackers (such as Ritz).
Ham & Cheese Sandwiches
INGREDIENTS
2 packages sliced Swiss cheese
1 lb. shaved ham
3 packages small rolls (come in aluminum pan in the bread aisle)
Mayonnaise
3/4 stick Margarine
1 teaspoon poppy seeds
1/4 teaspoon dried mustard
DIRECTIONS
1 - Cut the package of rolls lengthwise
2 - Spread mayonnaise on bottom half of rolls
3 - Layer shaved ham and swiss cheese and place the top half of the rolls on top
4 - Melt the butter and poppy seeds and pour over the top of the rolls
5 - Cover the rolls in aluminum foil (keeping them in the aluminum pans they came in)
6 - Bake at 350 for 10+ minutes until cheese is melted
OR
6 - Freeze.
THOUGHTS
Baking takes quite a bit longer if they are frozen, so it's best to plan ahead and let them thaw a little in the fridge before baking.
2 packages sliced Swiss cheese
1 lb. shaved ham
3 packages small rolls (come in aluminum pan in the bread aisle)
Mayonnaise
3/4 stick Margarine
1 teaspoon poppy seeds
1/4 teaspoon dried mustard
DIRECTIONS
1 - Cut the package of rolls lengthwise
2 - Spread mayonnaise on bottom half of rolls
3 - Layer shaved ham and swiss cheese and place the top half of the rolls on top
4 - Melt the butter and poppy seeds and pour over the top of the rolls
5 - Cover the rolls in aluminum foil (keeping them in the aluminum pans they came in)
6 - Bake at 350 for 10+ minutes until cheese is melted
OR
6 - Freeze.
THOUGHTS
Baking takes quite a bit longer if they are frozen, so it's best to plan ahead and let them thaw a little in the fridge before baking.
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