Yummm! Brown Baggin' It with Scrumptious Sandwiches

Working in Manhattan, I can very easily spend around $50 a week on my lunch alone... and that's if I only frequent outdoor carts, so yeah.... that's over $2,000 a year!!!! I really need to be more frugal, so I have decided to try to brown bag it to lunch more often. I love a good sammy (Which can cost $8-$12 Downtown Manhattan), so I decided that I would start by bringing a sandwich to work at least three times a week. While average Tuna and PB&J are great, I wanted to look up some more exciting (and grown up) sandwich choices!

Roasted Pepper and Goat Cheese Sandwiches

Recipe Courtesy of Ina Garten, Food Network

Ingredients:

4 large red or yellow bell peppers, preferably Holland
2 tablespoons good olive oil
1 tablespoon balsamic vinegar
2 cloves garlic, minced
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons drained capers
For assembling:
1 large ciabatta bread, halved horizontally
1 (11-ounce) garlic-and-herb or plain goat cheese (recommended: Montrachet) at room temperature
8 to 10 large basil leaves
3 thin slices red onion
Kosher salt and freshly ground black pepper

Directions:

Preheat the oven to 500 degrees F.

Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.

Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.

Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.

To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.

Lamb Sandwich

Recipe Courtesy of Martha Stewart


Ingredients:

2 slices 7-grain or whole wheat bread
Mayonnaise or unsalted butter
Grilled Lamb
Mint jelly
Watercress
Fresh mint leaves
Romaine lettuce
Coarse salt and freshly ground pepper

Directions:

Spread mayonnaise or butter on 1 slice of bread. Top with lamb, mint jelly, watercress, mint leaves, and lettuce; season with salt and pepper. Spread mayonnaise on remaining slice of bread and place on top of mint leaves to form a sandwich.

Grilled Cheese with Pulled Short Ribs and Pickled Red Onions

Recipe Courtesy of Epicurious

Sachet:
4 sprigs flat-leaf parsley
6 sprigs thyme
2 bay leaves
1 teaspoon peppercorns

Pulled short ribs:
1 tablespoon grapeseed or canola oil
2 pounds boneless beef short ribs
Salt and pepper to taste
1/2 carrot, cut into large dice
1/2 celery, cut into large dice
1/2 onion cut into large dice
6 medium cloves garlic, cracked
1 cup red wine (such as cabernet sauvignon)
Sachet (see above)
3 cups beef broth
1 2-pound loaf sourdough bread , cut into 16 slices
12 ounces Bel Paese cheese , sliced thin
2 tablespoons plus 2 teaspoons Pickled Red Onions
4 teaspoons unsalted butter, room temperature
4 teaspoons grapeseed oil

Preparation:

For the sachet:
For the sachet, wrap the parsley, thyme, bay leaves, and peppercorns in a small amount of cheesecloth and tie with butcher's twine.
For pulled short ribs:
Preheat the oven to 325°F.
Beginning with a large saucepan or braising pan with a lid, heat the tablespoon of grapeseed oil over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on either side until caramelized and golden brown, about 5 minutes. Remove the meat from the pan. Add the carrot and celery to the pan and cook for 5 minutes over the same heat. Add the onion and garlic. Cook together until caramelized, about 5 minutes, stirring occasionally as needed. Add the short ribs back to the pan and deglaze with the red wine. Add the sachet and, stirring from time to time, allow the wine to reduce until almost evaporated, about 6 minutes. Pour in the beef broth and bring the braise up to a boil. Put the lid on and place in the oven for 2 hours. Stir occasionally.
After the first 2 hours of cooking time, remove the lid. For the next hour, baste the short ribs every 15 minutes, leaving the lid off. Cook for an additional hour, until very tender, for a total of 4 hours cooking time.
Pull the short ribs from the oven and allow them to cool in the braising juices for at least a few hours. Carefully transfer the meat to a plate and strain the juices through a fine sieve, then allow the fat to rise. Remove the fat. Using a dinner fork in each hand, lightly shred the meat along the natural grains in a pulling motion from the center outward, and set aside.
To prepare each sandwich, begin by preheating the oven to 350°F.
Take 2 slices of bread. On the bottom slice, place a layer of cheese (you'll want approximately 1 1/2 ounces for each sandwich, just enough to cover the bread to the edges), then top with 1 teaspoon of pickled red onion, spread to the sides. Place 1/4 cup of the pulled short ribs on top, add another layer of cheese, and top with the second slice of bread. Brush each completed sandwich on top and bottom with 1/2 teaspoon butter.
In a cast-iron pan over medium-high heat, add 1 teaspoon of the grapeseed oil and allow it to get nice and hot. Place 2 sandwiches in at a time and flip so they will absorb the oil on both sides. Weight them down with a small sauté pan. After 1 minute, flip the sandwiches, return the weight, and place directly in the oven.
After 2 minutes, remove the weight. Flip the sandwich one final time, and cook for 1 final minute. Pull from the oven, slice diagonally, and serve immediately. Repeat with the remaining sandwiches.

Chipotle Grilled Chicken with Avocado Sandwich

Recipe Courtesy of SimplyRecipes.com

Ingredients:

3 Tbps olive oil
1 Tbsp lime juice
1/2 teaspoon chipotle chile powder (less or more depending on how much heat you want)
1 pound boneless skinless chicken breasts (about 2 breast halves)
4 small slices of Monterey Jack cheese
4 sets of hamburger buns
1 avocado, peeled, seeded and sliced
Iceberg or lettuce of preference
Mayonnaise

Directions:

1 In a shallow bowl, stir together the olive oil, lime juice, and chipotle chile powder.
2 Place the chicken breasts between two sheets of wax paper. Use a meat pounder to pound the breasts to an even thickness of about 1/2 inch. Cut off excess fat. If you are starting with 2 half-pound chicken breast halves, cut each one in half so that you have 4 pieces (to better fit the buns). Place the chicken breasts in the marinade, turning to coat. Cover with plastic wrap. Let marinate for at least 15 minutes, preferably an hour.
3 Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. You can also use a cast-iron grill pan on your stove if you do not have a grill. Grill the chicken pieces a couple minutes on each side, until cooked through. Once you have cooked the chicken pieces on one side and flipped them, add a slice of cheese to the chicken. Cover the grill for half a minute to melt the cheese. Toast the buns on the grill as well.
4 Assemble the sandwiches - bun bottom, chicken with melted cheese, avocado and lettuce, mayonnaise on the top bun.
Serves 4.

Yummm! Hungry & Healthy Cuisine with Sunny Anderson

I am a new fan of The Food Network, converted by my bff Natasha. But I'm hooked and every weekend I try to catch the latest episodes from The Neelys, Paula "Hey Y'all" Deen, and of course Sunny Anderson.



This week's episode of Sunny's show "Cooking for Real" was all about healthy cooking that you can enjoy with some gusto and not feel bad about it!! I was drooling by the time the episode concluded, so instead of reaching into the television and trying to grab her plate (I've been tempted, I admit it)... I thought I would snag the recipes and share them... Enjoy!!!

Collard Green Pesto Linguine

Recipe courtesy Sunny Anderson, 2010

Prep Time:10 minInactive Prep Time:--Cook Time:20 min
Level: Easy
Serves:6 servings and 3 cups pesto

Ingredients
1 pound bunch collards, ribs discarded, leaves roughly chopped
1 (13-ounce) box whole-wheat linguine
1/4 cup pecans
1 1/4 cups grated Parmesan, plus extra for garnish
1/2 cup pitted kalamata olives
2 cloves garlic
1 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Directions
Bring a large pot of salted water to a boil over medium heat. Blanch collards until bright green, about 1 minute. Transfer immediately to an ice bath to shock, saving the boiling water for cooking the pasta. Remove the collards from the ice water and pat dry with paper towels before transferring them to a food processor.

Add the linguine to the pot of salted boiling water and cook according to package instructions.

Meanwhile, in a dry skillet, over low heat, toast the pecans until fragrant. Transfer to the food processor with Parmesan, olives and garlic. With food processor running, slowly drizzle in olive oil until pesto comes together. Taste for seasoning, and add salt and freshly ground black pepper, to taste.

To serve, put enough pesto to coat the pasta into a large serving bowl. Drain the pasta and quickly add it to the bowl. The water still clinging to the pasta will loosen up the pesto. Toss to coat. Add more pesto, if needed. Transfer the pasta to a serving bowl and garnish with Parmesan sprinkled over the top.

Zesty Chicken Meatballs

Recipe courtesy Sunny Anderson, 2010

Prep Time:20 minInactive Prep Time:--Cook Time:15 min
Level: Easy
Serves: 6 servings

Ingredients
1 pound ground chicken
3 cloves garlic, minced
1 egg, whisked
3 tablespoons unseasoned whole-wheat bread crumbs
2 teaspoons Worcestershire sauce
1 teaspoon Hungarian or hot paprika
1 teaspoon onion powder
1 teaspoon chopped fresh oregano leaves, about 1 small sprig
1 tablespoon chopped fresh thyme leaves, about 5 sprigs
1 teaspoon brown sugar
1 lemon, zested
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil

Directions

In a large bowl, gently mix the chicken, garlic, egg, bread crumbs, Worcestershire, paprika, onion powder, oregano, thyme, brown sugar, lemon zest, 2 healthy pinches of salt and a few grinds of pepper in a bowl. Form into mini meatballs, slightly smaller than a golf ball; it should make 28 to 30 meatballs. Warm the butter and oil in a large pan over medium-high heat. Transfer the meatballs to the pan and do not disturb for 3 minutes to brown well. Turn, cooking another 3 minutes without disturbing. Keep cooking until browned and cooked on all sides, but still juicy and plump with a spring to the touch. Transfer to a paper towel-lined plate to drain. Serve atop Collard Green Pesto Linguine, if desired.

Blackberry Gin Fizz Float
Recipe courtesy Sunny Anderson, 2008



Prep Time:10 min
Inactive Prep Time:10 min
Cook Time:8 min
Level:Easy
Serves: 4 servings

Ingredients
1 pint blackberries
2 tablespoons sugar
1 tablespoon water
1/2 cup roughly chopped mint leaves
8 ounces gin
1/4 cup fresh lime juice
Ice, for serving
24 ounces ginger ale
1 pint blackberry sorbet or vanilla ice cream

Directions

Heat the blackberries, sugar, and water in a small pot over medium-high heat. While warming, smash with a potato masher, until a thick even consistency is reached, about 8 minutes.

Pour the blackberries through a sieve, into a bowl, pushing some flesh through with the juices, making sure to catch the seeds. Cool in the refrigerator for at least 10 minutes.

Fill a cocktail shaker with 2 tablespoons of blackberry puree, 2 tablespoons of the mint leaves, 2 ounces of gin, 1 tablespoon lime juice, and a handful of ice. Shake vigorously 5 to 6 times until the drink is ice cold. Strain the mixture into a tall glass. Top with 6 ounces of ginger ale and stir lightly. Repeat for the remaining 3 servings. Finish and serve with a scoop of sorbet or ice cream.

For more tantalizing treats from Sunny Anderson, check out the Cooking For Real page on Foodnetwork.com . Also check out her AWESOME blog http://sunnyanderson.blogspot.com/

Yummm! Sizzlin' Spanish Dishes

I love Spanish Cuisine, but I really only enjoy it in restaurants. In my quest for delicious recipes, I stumbled across this treasure trove of Spanish dishes to drool over! Enjoy!!!

Meat Stuffed Red Peppers Recipe - Pimientos Rellenos de Carne



Recipe Courtesy of About.com

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients:

4 roasted red bell peppers (see note below)
2 cloves garlic
2-3 sprigs Italian Paisley
1 lb. lean ground beef
3/4 cup milk
4 eggs
1/2 tsp Spanish smoked paprika
1/4 tsp salt
1/2 – 1 cup bread crumbs
1 cup olive oil for frying
1 large yellow onion
2 tbsp unbleached wheat flour
1 cup white wine
1 cup beef broth
Preparation:

This meat stuffed red pepper recipe makes 4 servings

If you will roast and peel the peppers yourself, do that first. (Add 20 minutes to the cooking time.)

Note on Peppers: You will need 4 whole roasted red bell peppers, stem removed, so you may stuff at top. (Many canned or bottled peppers are slit open lengthwise and therefore are not suitable for stuffing.) If whole roasted peppers are not available in your area, or you prefer freshly roasted peppers, roast the red bell peppers, peel and de-seed them before preparing filling. About.com’s Guide to Southern Food has simple instructions on How to Roast Bell Peppers in the oven. Or, roast them over a BBQ grill.

Peel the garlic and place in a mortar with the parsley sprigs. Mash together with a pestle.

Place ground beef in a medium mixing bowl with garlic, parsley, milk, eggs and salt. Mix thoroughly. Stuff each of the roasted peppers, being careful not to tear the peppers. Close top with a toothpick.

Heat the olive oil in a frying pan. While oil is heating, beat the remaining two eggs in a small mixing bowl. Place 1/2 cup bread crumbs in a separate small mixing bowl.

When oil is hot, dip red peppers into beaten egg and carefully roll to cover all sides. Remove and carefully roll in the bread crumbs. Place in hot oil to fry for 8-10 minutes, turning as the crumbs brown. Keep pan on medium heat so as not to burn.

As the peppers are cooked, remove them from the pan with a slotted spoon or spatula and set aside on a plate.

Peel and chop onion. In a clean frying pan on medium heat, heat a few tablespoons of olive oil. When hot, sauté onions until they are thoroughly browned. Add flour and stir. Pour in wine and broth, mix well and cook for 5-10 minutes. Sauce should begin to thicken.

Carefully place peppers into frying pan with onion sauce and reduce heat to medium low. Continue to cook 5-8 minutes. If sauce begins to stick, add a bit of water and stir.

Serve on plates surrounded by onion sauce.

Garbanzos with Chorizo and Peppers Recipe - Titos de Gamonal




Recipe Courtesy of About.com


Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

1/2 large yellow onion
1.5 lb Spanish chorizo sausage
2 red peppers
4 Tbsp olive oil
24-32 oz beef broth
5 cans (15 oz each) garbanzos
2 medium potatoes (optional)
1 bay leaf
1 Tbsp smoked Spanish paprika
salt to taste
Preparation:

This garbanzo recipe makes 4 servings.

Peel and finely chop the onion. Cut the chorizo sausage lengthwise. Rinse and dry peppers.

Heat olive oil in a large heavy-bottom frying pan. When hot, sauté the onions. When onions are translucent, add the peppers and chorizo and brown on all sides.

Heat 24 oz of beef stock in a large stock pot. Open cans of garbanzos and drain. Once drained, add garbanzos, bay leaf and paprika to pot. Add onions, chorizo and peppers and stir. Simmer on low. To thicken, peel and cut potatoes into fourths and add to pot. Add salt to taste. Pour in more stock if needed.

Simmer until peppers and potatoes are soft and liquid is slightly reduced. Remove bay leaf and serve in bowls with rustic bread.

Yummm! Groovy Ginger Recipes

I love Ginger ANYTHING!!!! I love the smell, I love the taste (the more fiery the better!)and I love the fact that it's good for you!

From amritaveda.com: Ginger is probably one of the world’s favorite medicines and cooking ingredients. A perennial herb native to China and India, ginger root has been used for centuries in Asian cooking and for its therapeutic properties. Its many different varieties are cultivated throughout Asia, Australia, South America, Jamaica and the U.S. Its delicate green leaves, resembling baby spinach, can be eaten in salads, but the roots of the plant, called rhizomes, are where the benefits of ginger root lie.

Aids in Digestion – Ginger is perhaps the best herb for digestion. It helps break down proteins to rid the stomach and intestines of gas. It also aids in the digestion of fatty foods.

Alleviates High Blood Pressure – Ginger’s warming quality improves and stimulates circulation and relaxes the muscles surrounding blood vessels, facilitating the flow of blood throughout the body.

Treats Nausea and Morning Sickness – Ginger has been widely shown to prevent as well as treat motion sickness, relax the stomach and relieve the feeling of nausea.

Lowers LDL Cholesterol – Studies demonstrate that ginger can lower cholesterol levels by reducing cholesterol absorption in the blood and liver. Its extract can help reduce the levels of LDL (bad) cholesterol in the body, reducing the risk of developing heart disease.


I thought I would share some recipes that are (imho) GINGER-IFIC!!!!! ENJOY!

Ginger Sweet Potato Muffins
Recipe Courtesy of About.com



Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:

* 1-3/4 cups all-purpose flour
* 3/4 cup firmly packed light brown sugar
* 2 teaspoons baking powder
* 1/4 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/4 teaspoon ground ginger
* 3/4 cup mashed baked sweet potato, cooled
* 1/2 cup fat-free milk, at room temperature
* 2 large eggs, at room temperature, lightly beaten
* 3 Tablespoons canola oil
* 1-1/2 teaspoons vanilla extract
* 1/4 cup to 1/3 cup finely chopped crystallized ginger

Preparation:
Preheat oven to 375 degrees F. Lightly coat twelve 2-5/8 by 1-1/8-inch (about 3-ounce) muffin cups with nonstick vegetable cooking spray.

In a large bowl, stir together flour, brown sugar, baking powder, baking soda, salt, cinnamon, and ground ginger.

In another bowl, stir together sweet potato, milk, eggs, oil, and vanilla, until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in crystallized ginger.

Spoon batter into prepared muffin cups. Bake for 15-20 minutes, or until a toothpick inserted in center of one muffin comes out clean. Remove muffin pans to wire rack. Cool for 5 minutes before removing muffins from cups; finish cooling on rack.

Serve warm, or cool completely and store in an airtight container at room temperature. Optional: Serve with Candied Ginger Butter.

Pho (Ginger Beef Soup with Noodles) Vietnamese Soup
Recipe Courtesy of Epicurean.com



Ingredients:
Soup bones with marrow
1 1/2 to 2 lbs. beef for stew
1 tbsp. sliced gingerroot
2 onions, sliced
2 garlic cloves, sliced
Water
1/2 lb. fine egg noodles
2 tbsp. nuoc mam (fish sauce)
1/2 tsp. pepper

Directions:
Place the bones, meat, gingerroot, onions and garlic in 3 to 4 cups water to cover. Cook over low heat till meat is tender, about 1 1/2 hours. (The nuoc mam may be put in at the beginning, but many prefer to minimize the odor by adding it at the end with the pepper.) Cook the noodles in boiling water till just tender. Drain noodles and strain the meat broth. Add noodles to broth together with nuoc mam and pepper. Chop the meat and marrow and return to broth. Bring to boil, adjust seasonings, and serve. If you can find pea-starch noodles the dish will be more authentic. If using pea starch noodles, cook in boiling water 30 min. let stand another 30 minutes in the same water before draining and adding to the broth.

8 servings.

Caramelized Chicken with Ginger and Coriander (Cilantro) (Ga Xao Gung)



Ingredients :

875g chicken thigh fillets (tenderloins)

1 tbsp chopped ginger

1 tbsp chopped garlic

3 tbsp fish sauce

3 tbsp vegetable oil

2 tbsp caramelized sugar

2 tsp cracked black peppercorns

1 tbsp chopped coriander (cilantro) leaves

2 spring onions (scallions), chopped

a few red chili peppers, chopped - optional

Method :

Cut the chicken thighs into two across the thigh if using large ones, leave whole if using small ones. Place the chicken thighs in a bowl with the ginger, garlic and fish sauce. Leave to marinate for about 1 hour. Heat the vegetable oil in a wok for frying pan or skillet over a medium heat. Add the chicken and its marinade. Stir fry for 10-12 minutes, until the chicken is nearly done. Add the caramelized sugar, black peppercorns, coriander and spring onions. Stir fry for 1-2 minutes, until the chicken is well coated with the pan juices. Serve hot, garnished with the chopped red chili peppers (if using).

Caramelized sugar : Put 2 tablespoons of sugar and 185ml of water in a saucepan. Bring to the boil. When the sugar starts to color, reduce the heat and simmer, stirring continuously, until the syrup is dark brown. Remove from the heat and add another 185ml of water and a squeeze of lemon juice. Stir thoroughly and return to the heat. Simmer for a minute or two, then remove from the heat once again. Use as required.

Caramelized sugar gives this dish a very glossy finish. Make sure the caramel is golden brown in color, and not burnt.

Serves 4 - 6

Homemade Ginger Ale
Recipe Courtesy of Simply Recipe



Homemade Ginger Ale Recipe

Ingredients

Ginger water
1 cup peeled, finely chopped ginger
2 cups water

Simple Syrup
1 cup sugar
1 cup water

Club soda
Lime juice
Lime wedges
Method

1 Bring 2 cups of water to a boil in a saucepan. Add ginger. Reduce heat to medium low and let ginger sit in the simmering water for 5 minutes. Remove from heat and let sit for 20 minutes. Strain liquid through a fine mesh strainer. Discard ginger pieces.

2 In a separate saucepan, make the Simple Syrup by dissolving 1 cup granulated sugar into 1 cup of boiling water. Set aside.

3 Make individual (tall) glasses of ginger ale by mixing 1/2 cup of ginger water with 1/3 cup of Simple Syrup and 1/2 cup of club soda. Add a few drops of fresh lime juice and a lime wedge to each glass.

Makes four servings.

Champions of Crackheadedness - Why Other Countries Hate Us.

According to the Rome-based Food and Agriculture Organisation (FAO), more than 852 million people - about 13 percent of the world population - do not have enough food each day to sustain a healthy life.

Of this, about 815 million people live in developing countries, 28 million in "transition" countries of the former Eastern Europe and ex-Soviet republics, and about nine million in the industrialised world.*

When I first saw this picture, I was so disgusted to think that people actually eat something like this and that as you read this, someone shelled out their hard-earned money to buy this for themselves and (Worse to think!) their children.



Why is this acceptable? SMH

Yummm! Summer Entertaining...

I cannot wait until my hubby-to-be and I have the means to get our own place! Do you know what one of the first things I am going to do? I am going to organize a dinner for my friends and familia.

I am so much of an entertaining dork!! I think it's the result of watching Curtis Stone on "Take Home Chef" too much! LOL

I am always planning menus for dinners and lunches I plan on having. Since I love cooking and recipes, I thought I would make this something I post regularly in this blog. This is my first idea, an island-inspired summer dinner. Enjoy!

MENU - SUMMER DINNER #1

**Appetizers**

Honey & Ginger Roasted Plantain

Ingredients

2 large, fairly firm plantains
5cm ginger piece
2 cloves of garlic
2 tbsp sunflower oil
2 tsp thyme leaves
2 limes
50g unsalted butter
1 tbsp clear honey

Method

1. Preheat the oven to 220°C, gas mark 7.
2. Peel 2 large, fairly firm plantains and cut into 2cm slices. Peel and thinly slice a 5cm piece of ginger and crush 2 cloves of garlic. Heat 2 tbsp sunflower oil in non-stick, oven-proof frying pan and add the plantain, ginger and garlic, as well as 2 tsp thyme leaves. Fry for a few minutes.
3. Add the grated zest of 2 limes, season to taste and cook for 1-2 minutes more. Transfer the pan to the oven and roast the plantain for 10-12 minutes. Add 50g unsalted butter and 1 tbsp clear honey to the pan and return to the oven for 4-5 minutes.

Chef Jeff's Crispy Crab Cakes

INGREDIENTS

• 2 item large eggs
• 3 tablespoon mayonnaise
• 2 tablespoon sour cream
• 1 teaspoon Dijon mustard
• 2 tablespoon barbecue sauce
• 3 item dashes of Tabasco sauce
• 1 pound lump crabmeat, picked over for shells and cartilage
• 1 item Kosher salt and freshly ground pepper to taste
• 1/3 cup minced red bell pepper
• 1/3 cup minced red onion
• 3 1/2 tablespoon finely chopped fresh cilantro leaves
• 1 item grated zest and juice of 1 lemon
• 1 1/2 cup dried cornbread crumbs for filling and breading
• 3 tablespoon canola oil

PREPARATION

1. Combine the eggs, mayonnaise, sour cream, mustard, barbecue sauce, and Tabasco in
a mixing bowl. (Note: If the crab is very moist, you may not need all of this egg mixture.)

2. Preheat the oven to 350 degrees.

3. Using a spoon, gently fold three-quarters of the egg mixture into the crab. Season the
crab with salt and pepper as you mix it. Mix in the pepper, onion, cilantro, lemon zest and
juice, but be careful not to overmix; you want the crab to be as lumpy as possible. Gently
fold in the remaining egg mixture now if you need it.

4. Add enough cornbread crumbs to the mixture to absorb excess moisture. The mix-
ture should be just firm enough to hold together. Taste the mixture and adjust the season-
ings. Form into medium-sized crab cakes (about 21⁄2 inches in diameter). Cover and
refrigerate the cakes for 15 minutes.

5. Remove the crab cakes from the refrigerator and dust both sides with cornbread
crumbs.

6. Heat the canola oil in a sauté pan over medium heat. Working in batches if necessary,
add the crab cakes to the oil and fry until crispy brown on both sides. Place the crab cakes
on a baking sheet and bake in the 350-degree oven for 12 to 15 minutes. Remove and drain
on paper towels and serve immediately.

Grand Watermelon 'Tini

INGREDIENTS

• 4 item parts watermelon juice
• 1 item part watermelon-flavored light rum (we used Bacardi Grandmelon)
• 1 item ice

PREPARATION

In cocktail shaker, combine all ingredients. Shake; pour into martini glasses. Garnish with watermelon wedges.

**Entrees**

Red Stripe Chicken

INGREDIENTS :

• ¼ cup vegetable oil
• 3 pounds chicken
• 2 cups canned coconut milk/cream
• 1 cup Red Stripe beer
• 1 Large onion (chopped)
• 1 large green bell pepper
• Salt and pepper

METHOD:
Cut the chicken into serving pieces
De-deseed green bell pepper and chop up onion
Heat vegetable oil in Dutch pot
Brown the chicken in oil (both sides)
Remove the chicken
Pour off some of the oil.
Leave 2 table spoon of oil in the pot
Return the chicken to the pot
Add the coconut milk and red strip beer
Once the pot is boiling reduce to heat to a simmer
Cook for 30 minutes
Add onion, bell pepper
Add salt and pepper to taste
Let simmer for 15-20 minutes as the liquid reduces and thickens.
If the liquid evaporates before the chicken is done replenish more Red Stripe beer.
Serve while hot
Serving size 4-6

Chili-Rubbed Wild Salmon & Potatoes

INGREDIENTS

• 1 pound small red-skinned potatoes, halved or quartered lengthwise
• 1 item large fennel bulb, discard blemished outer stalks, trim root end and feathery tops (use as garnish)
• 1 tablespoon chopped fresh thyme, rosemary or oregano and/or snipped green fennel top
• 1 tablespoon olive oil, plus 1 teaspoon oil
• 4 item skinless wild salmon fillets (4 to 5 ounces each)
• 1/2 teaspoon coarse salt
• 1/2 teaspoon fresh ground black pepper
• 2 teaspoon chili powder

PREPARATION

Heat oven to 450°F. Lightly coat rimmed baking sheet with vegetable oil cooking spray. In bowl, combine potatoes, fennel, herb and 1 tablespoon oil; mix well. Spread vegetables on prepared baking sheet. Roast about 5 minutes. Meanwhile, rub salmon all over with 1 teaspoon oil, salt and pepper; sprinkle fillet tops with chili powder. Remove pan from oven; push vegetables to side. Arrange fillets in pan. Roast until fish is opaque throughout and potatoes are tender, 8 to 10 minutes. Delicious with a mixed green salad.

Mixed Green Salad (of course!)

Ingredients

• 1 (5-oz.) bag mixed salad greens, thoroughly washed
• 2 oranges, peeled and sectioned
• 1 avocado, sliced
• 1/4 cup peeled, cubed jicama (about 1/2-inch cubes)
• 6 tablespoons Cilantro-Lime Vinaigrette

Preparation

1. Toss together first 4 ingredients in a large bowl. Serve immediately with Cilantro-Lime Vinaigrette.

Mango Passion Punch

INGREDIENTS

• 1/2 item gallon mango nectar
• 1 item quart passion fruit juice
• 1 item quart pineapple juice

PREPARATION

In large pitcher or punch bowl, combine all ingredients. Add ice. Garnish with fresh fruit. Add rum or vodka to make cocktails.

**Dessert**

Pineapple Upside Down Nutty Spice Cake

INGREDIENTS

• 14 tablespoon butter, melted
• 1 1/2 cup dark brown sugar
• 1/2 cup pineapple juice
• 12 ounce pineapple rings
• 5 to 10 item maraschino cherries
• 1 1/4 cup all-purpose flour
• 2 teaspoon baking powder
• 1/4 teaspoon teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/2 cup sugar
• 1 item egg
• 1/2 cup cup milk
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts

PREPARATION

Special equipment: 8-inch cast iron skillet

Heat oven to 400 degrees F. In a cast iron skillet on medium heat add 6 tablespoons butter, the brown sugar and pineapple juice. Simmer for a few minutes until sugar dissolves then remove from heat. Arrange pineapple slices and cherries in sugar glaze, filling in spaces with cherries.

In a large bowl sift flour, baking powder, salt, cloves, cinnamon and sugar. In a smaller bowl whisk egg, milk, vanilla and remaining butter. Pour wet ingredients over dry and blend until just combined, fold in walnuts. Pour cake batter into the cast iron skillet. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let rest for 5 minutes before turning out onto a platter.

Melon Granitas

INGREDIENTS

• 1 cup water
• 1/2 to 1 cup sugar, according to taste
• 4 cup peeled, seeded ripe melon, cut into large chunks
• 1 tablespoon lemon juice

PREPARATION

In small saucepan, heat water and sugar until sugar dissolves; let cool. In food processor, combine melon, lemon juice and sugar syrup. Puree until smooth. Pour mixture into baking pan. Freeze 1 to 2 hours, stirring every half hour until frozen solid. Break into chunks; return to food processor. Process mixture until smooth. Return to baking pan and freeze 20 to 30 minutes. To serve: Scrape and spoon into chilled parfait glasses or bowls.