Seared Cod with Garlic and Basil Zoodles

dinner, salad, seafood | November 18, 2016 | By

What a awesome fall it has been at our house!  Although summer will always be my favorite season, fall has recently become a super close second.  The seasons don’t change as beautifully as they do up north, but Georgia doesn’t disappoint.  The other thing that doesn’t disappoint is the food that my young chefs continue to create. 

It’s so entertaining to watch them playfully sparring about their culinary skills.  Chef Jess is really hard on her older brother … not because she thinks his dishes are bad, but because she is motivated by him.  She looks up to him in just about everything, and she really seeks his approval … Though she HATES to admit it. 🙂

 zoodles

 

On this day, Chef Jess had too much homework to join us in the kitchen.  Instead, she poured over her books and paperwork nearby in the dining room so that she could keep tabs (aka….spy) on what big bro did.   For good reason, because I grilled him about his girlfr…  Ahem…girlf…AHEM… girlfriend.  There I said it!  I actually prefer to refer to her as “a girl he happens to know.”  Just seems to roll off my tongue.  ijs  Anyhoo!  They’ve been “dating” (yuck) for a few months now, and they both seem to be smitten.  Sigh…
  
zucchini
  

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Ahi Tuna Poke Tower

 

It’s hard to believe that summer is nearly over, and that my young chefs are headed back to school in just a few days!  This summer has been a blast, and while most days were spent at the beach or in a pool, these guys have still carved out time to “play” in the kitchen.

The inspiration for tonight’s meal came after spending time with my brother and his beautiful fiancé in July.  They prepared the most delicious Poke bowl with Ahi Tuna and Salmon!  It was so fresh, and soooooo flavorful.  Ever since then Chef Jess has had Poke on the brain. 🙂

poke2The bottom line is that you’ve got to have fresh sushi grade Ahi to make Poke.  So, here in Atlanta, the best place to get the freshest seafood is the Atlanta Farmer’s market. 

poke3

The original recipe that Uncle Joey shared also called for pineapple, but she decided that this wasn’t the flavor profile she wanted the recipe to have.  Instead, she opted for diced jalapeños and carrots so that the Ahi could be the star.

poke5

The tuna steaks were beautiful!  Chef Jess took time to chop them into roughly equal sizes, and placed them in a bowl while she quickly whisked together the marinade.  She allowed the tuna to marinade for about an hour in the fridge.

poke6

I seriously cannot put into words just how DELICIOUS the tuna tasted.  To be honest….I could have simply eaten a bowl full of the Ahi itself. 🙂  But, the rice and veggies really helped to balance the dish (Not to mention…the tower looks really super beautiful. 😉

poke4

We’re pretty much a brown rice kind of family, so this is what she used to create the tower.  However, you can use whatever rice your heart desires. ♥

Faith, Family, Food…    In that order

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Bon appétit,

 

Ahi Tuna Poke Tower
Serves 4
A classic Hawaiian dish made with fresh seafood.
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 2 large sashimi grade Ahi tuna steaks (cut unto cubes)
  2. 1/2 cup chopped green onion
  3. 2 garlic cloves (finely chopped)
  4. 1 English cucumber (thinly sliced)
  5. 1/2 cup shredded carrots
  6. 1/4 cup low sodium soy sauce
  7. 1 TBSP rice wine vinegar
  8. 2 jalapeños (partially seeded and diced)
  9. 2 tsp grated ginger
  10. 3 TBSP sesame oil
  11. 2 avocados (chopped)
  12. 1 TBSP grated ginger
  13. 2 TBSP sesame seeds (both black and white)
  14. Room Temperature Cooked rice (Brown is our favorite)
  15. A sheet of seaweed paper cut into strips
Instructions
  1. Rinse the Ahi and cut it into bite-sized cubes
  2. Rinse the green onions and chop them finely
  3. Mix soy sauce, ginger, garlic, sesame oil, vinegar, green onion and half the sesame seeds in a bowl.
  4. Add the tuna and mix well. Let it sit in the fridge for an hour for the flavors to mix.
To Assemble The Tower
  1. Place a layer of sliced cucumbers on a plate making a circular shape.
  2. Lightly grease a one-cup measuring cup with sesame oil.
  3. Fill it with rice and pack it down.
  4. Turn the measuring cup over on top of the cucumbers and gently remove the rice.
  5. Top the rice with some shredded carrots and green onions.
  6. Next, place a layer of chopped avocados.
  7. Top with a healthy serving of the marinated ahi.
  8. Garnish with black and white sesame seeds, jalepenos, and green onions.
  9. Add a few strips of seaweed
Together Three Chef http://togetherthreechef.com/
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Grilled Pork Chops with Basil and Garlic Rub

dinner, pork | May 4, 2016 | By

We are in the midst of state testing, and things have been quite hectic!  On the other hand we are ready to do back flips because the school year is almost over.  I don’t know who is happiest that summer vacation is just a couple weeks away…them or me. 🙂 

Despite the chaos, Chef Fresh and Chef Jess have still managed to throw down in the kitchen.  Clearly, they don’t care that  I have to fit into a bathing suit at some point in the next few weeks.  lol  I guess I could refrain from piling a man’s portion onto my plate.  Who am I kidding?  I have absolutely no will power when eating my young chefs’ creations.  Tonight’s meal was no different!  Chef Jess designed the menu….Grilled thick cut and marinated pork chops served on top of a warm baby asparagus and cherry tomato salad. Yum! 🙂
    pork next

As usual, the conversation was lively as we prepped the food.  This time we spent quite a bit of time talking about the high points and low points of this past school year.  Chef Jess quickly added that her favorite moment was being elected School Council President.  When asked why, she giggled and said because her grandfather now refers to her as “Madame President.”  This is the point in the conversation when Chef Fresh groaned. 🙂 He eventually shared that his high points were getting countless A’s, and making the decision to get baptized on August 30, 2015.  I couldn’t agree more!  I cried like a baby…..

justin baptized

Both chefs agreed that the worst part of the year was losing our grandmamma.  They had an amazing bond with her, and no longer being able to see her has been impactful.  We recalled our favorite memories, and laughed out loud.  My mom was quite a character, and her energy fills our hearts.  In fact…she’s the reason why we each have such a love for cooking.

pork new

It’s been quite a year, filled with tears, love, laughter…and cooking.  In fact, cooking has been our therapy through it all.  Hmmm…. Wait a minute!!!  Cooking therapy sounds like a really fun group that I should be running with students.  Huh.  Let me work on those logistics, but in the mean time….please enjoy Chef Jess’ pork chops and asparagus.  ♥

Faith, Family, Food…    In that order

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Grilled Pork Chops with Basil and Garlic Rub
An easy recipe that is truly a crowd pleaser! The garlic and basil marinade infuses the pork chops with endless flavor notes.
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Prep Time
15 min
Cook Time
25 min
Total Time
45 min
Prep Time
15 min
Cook Time
25 min
Total Time
45 min
For Pork Chops
  1. •4 bone-in pork loin chops, 3/4-inch thick
  2. •6 garlic cloves, peeled
  3. •1/2 cup fresh basil leaves, packed
  4. •2 tablespoons fresh lemon juice
  5. •1 teaspoon cumin
  6. •1 teaspoon cayenne pepper
  7. •1/3 cup ketchup
  8. •2 tablespoons extra-virgin olive oil
  9. •1 teaspoon coarse salt
  10. •1/2 teaspoon freshly ground black pepper
For Asparagus
  1. •1 bunch Baby Asparagus
  2. •2 pats of butter
  3. •3 cloves garlic (chopped)
  4. •2 Shallots
  5. •juice of 1/2 a lemon
  6. •1 tsp grated lemon skin
  7. •1 cup sliced cherry tomatoes
  8. •salt and pepper (to taste)
For Pork Chops
  1. Use a food processor to mince garlic. Add fresh basil, and process until chopped. Add lemon juice, cumin. ketchup, oil, salt, and pepper and process to make a thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes...OR more.
  2. Light grill and heat. Make sure to oil grate. Grill for 6 minutes per side, and let rest for 3-5 minutes.
For Asparagus
  1. Wash and trim asparagus. Warm butter in a skillet and cook garlic and shallots until fragrant. Add asparagus, lemon juice, grated lemon, salt and pepper. Toss, and cook until asparagus is slightly tender. (approx. 10 minutes) Add sliced cherry tomatoes to warm through.
To Serve
  1. Place a mound of the asparagus salad on a plate and top with a pork chop.
Together Three Chef http://togetherthreechef.com/
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Better Than Takeout Mongolian Beef

dinner, steak | March 25, 2016 | By

 

Who doesn’t love takeout and a movie on a Friday night?  The kids and I definitely do, but sometimes we want to enjoy making a copycat recipe of our favorite delivery foods.  This night was one of those nights! 

The dish we copied is one from one of our favorite Asian restaurants, but of course, we adapted it just a touch.  Tonight’s dinner was an amazing Mongolian Beef stir fry.  So simple to make, yet incredibly flavorful.

 

stirfry3edited

 

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Asian Turkey Meatball Tortillas

dinner, lunch, taco | March 17, 2016 | By

What kid doesn’t like eating with their hands?  🙂  As sophisticated as my Young Chefs think they are, they don’t mind rolling up their sleeves and saying “goodbye” to the fork.  That’s why stuffed tortillas are a fan favorite in this house.  Whether beef, chicken, or seafood…Chef Jess and Chef Fresh are over the moon.  This time they decided to try something a bit different. 

They have always loved my recipe for Thai Chicken Tortillas, but they wanted to do something a bit different while keeping the flavors.  After some brainstorming…and a bit of bickering, they agreed that ground turkey was the way they would go. 

I was given the veggie chopping task while they seasoned, mixed, and formed the meatballs. 

 

turkey taco7 new edited

 The aroma that filled the house was unbelievably amazing!!!!

turkey taco8

Chef Fresh was the first to taste the cooked meatballs, and he did his “happy dance” to show his approval.  (I’ll try to catch this on video because it’s so silly). 

turkey taco9

Chef Fresh made the coleslaw mixture, and they built their own tortillas. turkey taco1

As always, we used the time to talk and bond.  On this day, Chef Jess had a lot on her mind because it was almost time for her school play.  She was pretty nervous because she had a singing solo.  So Chef Fresh and I pretended to be the audience while she sang her part over…and over….and over again. 🙂 

All the practice paid off because she nailed it on the BIG day.  (This is a picture from her actual performance.) 

Chef Jess singing

 

Faith, Family, Food…    In that order

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Bon appétit,

Asian Turkey Meatball Tortillas
Serves 8
These turkey meatballs are overflowing with flavor from garlic, ginger, scallions, fish sauce, lime, and a few dashes of sriracha. The cool, tangy and sweet flavor from the slaw helps to make this dish soooo amazingly delicious.
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Prep Time
30 min
Cook Time
20 min
Total Time
50 min
Prep Time
30 min
Cook Time
20 min
Total Time
50 min
For the meatballs
  1. 1.5 pounds Ground Turkey
  2. 4 scallions, thinly sliced
  3. 1½ tablespoons ginger, finely minced
  4. 4 cloves garlic, finely minced
  5. 1/2 cup chopped red pepper
  6. 1/2 cup yellow pepper
  7. 1/2 cup chopped red onions
  8. 3 teaspoons fish sauce
  9. 1 teaspoon sriracha
  10. 1 teaspoon salt
  11. 1 teaspoon ground pepper
  12. 2 tablespoons lime juice
  13. 1-2 tablespoons sweet chili sauce (for coating the meatballs once they are cooked)
For the cole slaw
  1. 1 14 oz bag cole slaw mix
  2. 10 basil leaves, rolled up and sliced
  3. 5 mint leaves, rolled up and sliced
  4. 5 tablespoons cilantro, chopped
  5. 3 scallion, finely sliced
  6. ¼ cup rice vinegar
  7. 5 teaspoons mayo
  8. 4 teaspoons sweet chili sauce
Additional
  1. 1 Radish (very thinly sliced)
  2. 8 Romaine Lettuce leaves
  3. 8 Tortillas
  4. Sliced scallions
  5. Sliced peppers
Instructions
  1. Preheat your oven to 375 degrees
  2. For the meatballs, mix all the ingredients except the sweet chili sauce in a medium bowl until evenly combined (the turkey, scallions, onions, peppers, ginger, garlic, fish sauce, sriracha, salt, pepper, and lime juice)
  3. Form small meatballs and place them on a greased baking sheet
  4. Bake the meatballs for 15-25 minutes or until they are fully cooked through in the middle, flipping once half way through with a spatula
  5. Prepare the coleslaw while the meatballs are cooking.
  6. Combine all your coleslaw ingredients (the bag of coleslaw mix, basil, mint, cilantro, and scallions)
  7. To make your dressing, whisk together the rice vinegar, mayonnaise, and sweet chili sauce in a small bowl and pour over the coleslaw. Toss to coat, and set aside.
  8. Transfer cooked meatballs to a bowl and toss with 1-2 tablespoons sweet chili sauce.
  9. To make the taco, start by layering a lettuce leaf on the tortilla. Spoon some coleslaw on top of the leaves, and layer with three meatballs.
  10. Top some cilantro leaves, a couple radish slices, sliced scallions and peppers, and an extra squeeze of lime juice
Notes
  1. Add more sriracha on top for a kick of flavor. 😉
Together Three Chef http://togetherthreechef.com/
 chicken taco

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Best Burger Ever

bacon, burger, dinner, lunch | March 4, 2016 | By

Have you ever had a burger that makes you want to stomp your feet and fist bump the person sitting next to you? That’s exactly what we did the first time we ate at Grease Burger Bar in West Palm Beach, FL a few years ago.  I remember biting into the Sweet Caroline burger for the first time, and thinking that it was simply the most amazing thing I had tasted in a very long time.  It’s topped with Vermont White Cheddar, bacon, and sweet barbecue sauce, and I always add the onion jam for an extra awesome kick.  Chef Jess and Chef Fresh usually build their own, but like to keep it simple…with the emphasis on the meat (which is so incredibly juicy!)

 newest Burger1

We try to make a pit stop each time we’re in town, but it’s usually several months before we’re able to.  That’s an eternity for burger lovers like us.  Sooo….. we have worked really hard to come up with a recipe that truly rivals our beloved Grease burgers! 

We started by creating a list of what we LOVE in a burger.  Juiciness was top on the list because we all agreed that a dry burger is “a waste of meat.”  Chef Jess said that the cheese choice is big on her list, while Chef Fresh added that bacon is a non-negotiable.  My big thing is texture, and I like a bit of a crunch in my burger which can come from crisp lettuce.  But I really wanted to add crispy fried red onions for an extra pop of crunch. 🙂 

 

newburger7

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Lemon Herbed Cornish Hens with Jalepeno, Sausage and Currant Dressing

chicken, dinner | January 18, 2016 | By

 

hen thumbnail

“Taylor Swift is the best singer of all time!” exclaimed Chef Jess when Wildest Dreams came on during our car ride home from school.  I’ll be honest, my neck is still sore from how quickly I turned to look at her to see if maybe she was running a fever.  After realizing that she was ABSOLUTELY SERIOUS, I tried desperately to help her reason.  “But, seriously…. you can’t tell me that Taylor Swift is a better singer than Whitney Houston???” I immediately responded.  “Well, Whitney’s okay…..but she’s no Ariana Grande!” she shot back.  SIGH!!!!!!!!!!  Operation Music Deprogramming was suddenly catapulted into action! lol    So while we “cheffed,” MY playlist played in the background. 😉

It’s been really, really, REALLY cold here in Atlanta, so my young chefs and I have been craving some heartwarming foods.  The other night my minions and I worked together to make a meal so delicious that we just sat back and smiled at each other across the table.  No really…it was stupidly delicious!  Chef Jess (our resident meat expert) wanted to create a mock Thanksgiving meal…. sans turkey.  Instead, she chose Cornish hens.  Of course no Thanksgiving  meal is complete without dressing (or stuffing as many of y’all call it;)  So, Chef Fresh and I came up with a savory dressing with a slight kick.  After all, we are Caribbean. 🙂  As the young chefs divided the task list and prepped their items, Mommy (aka The Sous) loaded Spotify, and soon the sweet voices of Aretha, Whitney, Etta, and Marvin Gaye filled the room.

As I danced around, Chef Jess prepped the hens and Chef Fresh chopped up ciabatta bread into cubes.  He drizzled the cubes with olive oil, and a pinch of salt/pepper, then browned them in the oven.

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Red Wine Braised Lamb

dinner | December 18, 2015 | By

The holidays have come and gone, and there is so much that has transpired…in the kitchen. 😉  We have been branching out and experimenting with different foods!  Chef Jess pulled me aside a week before Christmas, and with a super-duper serious look on her face exclaimed, “We really have to get our menu together!”  Talk about a role reversal!  So together we brainstormed, and came up with a smorgasbord of main dishes, sides, and hors d’oeuvres. 

One of the highlights was this simple, yet AMAZINGLY DELICIOUSLY SCUMPTIOUS Lamb dish.  Everything is done in one pot, and all the flavors melt in such a way that makes it seem like you slaved over the stove.  The truth is that you can simply forget about it once it’s in the oven.  Read a book, paint your nails…or, oh yah…take time to have a heart-to-heart with your young chefs.  That’s what I opted for.  🙂  Chef Jess talked incessantly about…well…EVERYTHING that’s girly.  (Clothes, shoes, friends, hair, nails…blah, blah, blahbedy, blah)  LOL!  It’s actually funny to watch her talk like talking might be outlawed at any moment.  But, our conversation became much deeper when Chef Fresh chimed in.  He has no patience for her endless chatter, so he felt obligated to cut her off.  (Teenagers!)  But in this instance, it was actually okay.  Let me explain…

He brought up a video we watched earlier in the day that was quite moving.  I don’t want to ruin it for you, so I won’t go in depth about the content.  But, please know that it will pull at your heartstrings.  It did for me, and it apparently also did for my (sometimes) temperamental teenager.  He simply stated…”I would do that for you Mommy.”  That’s all it took for the waterworks to begin.  My lesson in the moment is that sometimes our teens push and pull, but the foundation that we create absolutely helps to form their character.

 Oh, ok…about the Lamb. lol!  You will want to trim away the fattiness if your meat has too much of it.  We find that this is what makes it taste kinda…well..too “lamby.”  Give it a healthy dusting of salt and pepper on all sides.  Massage all that goodness in!  Sear it in coconut oil, and brown it on all sides.  That’s the hard work. 🙂  Next, you will just need to add all the other ingredients, and put it in the oven.  How easy!!!

Lamb in oven

Lamb in oven

Take the pot out of the oven when cooked, and take a second to look at how beautiful your creation is!!!!  Let it rest for a while, and then remove the rosemary, thymes, and oregano sprigs.  The sauce will be sooo deliciously rustic that you’ll want to put it on EVERYTHING.

Cooked Lamb 3

 

Plate it to your liking by adding any starch that you love.  Potatoes, rice, and polenta are some options for you.  However, we decided to lighten the dish by serving it with brussel sprouts.  Enjoy this dish which ever way you choose!  The lamb is your star item, and your guests will love you for sharing it with them.

John 15:12….. My command is this: Love each other as I have loved you.

Faith, Family, Food…    In that order.

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Bon appétit,

 

 

 

 

 

Braised Leg of Lamb
An elegant dish with such depth of flavor! The leg of lamb is braised in red wine and fresh herbs. It's a perfectly rustic and hearty meal for any day!
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Ingredients
  1. 5 pound leg of lamb (bone in or out)
  2. 1 teaspoon kosher salt
  3. 1/2 teaspoon fresh ground black pepper
  4. 1/2 tablespoon coconut oil
  5. 2 cups of Mommy's favorite Red Wine
  6. 1 small 6 ounce can tomato paste
  7. 4 ripe tomatoes, quartered
  8. 3/4 cup golden raisins
  9. 3/4 cup currants
  10. 7 cloves garlic, peeled
  11. 6 sprigs fresh thyme
  12. 3 sprigs fresh rosemary
  13. 3 sprigs fresh oregano
  14. 1/4 cup chopped cilantro
Instructions
  1. 1.Make sure to preheat oven to 325°F. Generously season the leg of lamb with salt and pepper. In a large dutch oven, heat the coconut oil on high. Place the seasoned lamb in the pot and sear each side until dark brown.
  2. 2.Once the lamb is finished browning, turn off heat and add wine, tomato paste, tomatoes, raisins, cilantro, currants, garlic cloves, thyme, oregano, and rosemary. Stir to combine. Cover and place in the oven. Cook for 1 hour on 325°F. Then reduce heat to 275°F and braise for another 3 hours.
  3. 3.Once the lamb is finished, remove it from the oven. You will want to remove the rosemary, thyme, and oregano sprigs from the stock. The sauce will be nice and thick and rustic looking. Of course, add salt and pepper to taste.
  4. 4.The lamb is super duper tender, and will literally melt in your mouth. Serve with sauce and garnish with raisins and currants. (It makes the plate really pretty.)
Notes
  1. This meat dish pairs well with all types of starches (ie. rice, potatoes, polenta) However, we served ours with pan seared brussel sprouts for a slightly lighter meal. 🙂
Together Three Chef http://togetherthreechef.com/

 

 

Plated Lamb 1

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Seared Salmon and Garlic Spinach with a Dill Beurre Blanc

dinner, seafood | December 7, 2015 | By

 

Seared Salmon with Garlick Soinach with a Dill Beurre Blanc

It’s one week after Thanksgiving, and I don’t know about you, but I honestly don’t care to eat another slice of turkey ANYTIME soon! lol Although we had a fabulous time seeing family for the long weekend, we are now back to our regular routine. Of course this means cooking together!!! YAY 🙂

As usual, I (the Sous) stayed out of the way and allowed Chef Jess and Chef Fresh to come up with different menus. I was mum even when overhearing an argument about who would cook the protein. Chef Jess wanted steak, but Chef Fresh moaned that we had eaten enough meat during the holiday. Eventually they were able to settle down and agree on a seafood dish. So seared salmon with garlic spinach and a dill beurre blanc it was!

Just a quick trip to the supermarket, and we each began our cooking tasks. Chef Jess was still just a little pouty that her big brother was spearheading the menu, but she did really well with chopping the herbs. It’s amazing how her knife skills have improved! Chef Fresh made me chuckle because he seasoned the salmon steaks with such intensity…like it was brain surgery. 🙂

As usual, we talked about a whole range of topics as we stood shoulder to shoulder. See…we attended church earlier in the day during which the sermon was about intentional living, and doing things that add value to others. We talked about how we can do this on a daily basis, and why this is important. I shared the idea that you never truly know what a person is going through, and gave a few examples.  There was one about how there may be a kid in the class who seems to always misbehave.  While everyone sees them as bad, they may actually be acting out because they’re going through something really horrible at home. It was my next example that really seemed to resonate with my young chefs….especially my son. I simply stated that it is very likely that there are some students in their class that probably only eat when they are at school because their families are unable to buy food. He looked down at the salmon that he had so carefully seasoned, and said softly “That’s so sad. That’s so sad.”

From this discussion, we were able to brainstorm ways to intentionally impact others through our kindness….Not only during the holiday season, but as a way of life.

Faith, Family, Food…    In that order.

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Bon appétit,

 

 

Seared Salmon with Garlic Spinach and a Dill Beurre Blanc
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For Beurre Blanc
  1. 2 medium shallots, finely chopped
  2. 1/2 cup white wine
  3. 1/2 cup tablespoon heavy cream
  4. ½ teaspoon salt
  5. ¼ teaspoon ground white pepper
  6. 3 Tbs. chopped fresh dill
  7. 12 tablespoons (1½ sticks) salted butter, cold and cut into small cubes
For Spinach
  1. 2 large bunches of spinach, about 1 lb
  2. 2 tablespoons chopped garlic
  3. Freshly ground black pepper
  4. Salt
  5. 1 tablespoon unsalted butter
  6. 1 tablespoon water
For Salmon
  1. 4 6-ounce salmon fillets
  2. Salt
  3. Pepper
  4. Garlic Powder
  5. Emeril's All Natural Fish Rub
  6. Olive oil
  7. Juice of 1/2 Lemon
For Beurre Blanc
  1. 1. In a heavy saucepan over high heat, combine the shallots, wine, and lemon juice. Boil the mixture until it is thick and syrupy.
  2. 2. Reduce the heat to very low, and add the cream, salt, pepper, and dill. Whisk in the cubed butter, a little at a time.
  3. 3. When the butter is fully combined and the mixture is emulsified, remove it from the heat. The sauce can be made up to about an hour before serving, and then reheated. HOWEVER...Do NOT let it bubble as you reheat.
For Spinach
  1. 1. Cut off the thick stems of the spinach and THOROUGHLY clean the leaves.
  2. 2. Heat butter on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is translucent.
  3. 3. Add spinach and water to pan. You may need to pack it down to get it to fit. Cover for 5 minutes. Uncover, and turn spinach over to coat with butter and garlic. Recover, and allow to wilt.
  4. 4. Add salt and pepper to taste.
For Salmon
  1. 1. Sprinkle the salmon fillets with pepper, garlic, and fish rub. Be careful not to go too heavy handed with the fish rub because it contains salt.
  2. 2. Coat the bottom of a large, cast-iron or heavy-bottomed pan with oil, and place over medium-high heat.
  3. 3. Once the oil is hot, add the salmon fillets. Please do not overcrowd the pan. Cook, without moving. There is nothing worse than overcooked fish! So, cook the 1st side until the it is cooked about 1/4 of the way up the fillet. Flip it, and repeat for the other side. The fillet will continue to cook even after it is removed from the fire. Drizzle each fillet with some lemon juice.
Notes
  1. The fun part is the plating! Pick your plate, and place a serving of the garlic spinach in the center. Lay a salmon fillet on top, and spoon some beurre blanc around the bottom of your beautifully balanced culinary creation! Enjoy!
Together Three Chef http://togetherthreechef.com/

 

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Surf-n-Turf Lo Mein

dinner, pasta, seafood | November 4, 2015 | By

 

Surf-n-Turf Lo Mein
Better than take out Chinese Food. Homemade Beef and Seafood Lo Mein is sure to please EVERYONE! Why order out???
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Ingredients
  1. 1 (8 ounce) package Lo Mein noodles
  2. 1 teaspoon dark sesame oil
  3. 1 tablespoon peanut oil
  4. 4 cloves garlic, minced
  5. 2 tablespoons minced fresh ginger root
  6. 1 green pepper, chopped
  7. 1 orange pepper, chopped
  8. 2 cups String Beans,
  9. 6 scallions, chopped
  10. 1/2 small red onion, chopped
  11. 1/4 cup cilantro
  12. 1 pound flank steak, thinly sliced
  13. 1 pound Scallops
  14. 3 Small Lobster Tails
  15. 1/3 cup reduced-sodium soy sauce
  16. 4 tablespoons brown sugar
  17. 1 tablespoon oyster sauce
Instructions
  1. Mix soy sauce, sesame oil, brown sugar, oyster sauce, and a pinch of the ginger in a bowl. Cover, and let sit.
  2. Heat peanut oil in a wok or large skillet over medium-high heat. Sear scallops on each side for 1 1/2 minutes. Remove and cover. Add steak to pan , and cook for 3-5 minutes, or until cooked through. Remove from skillet and set aside. Cook garlic and ginger in the same skillet until fragrant. Add vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture, and turn off heat.
  3. Boil Lobster tails until appropriately cooked. Remove and chop. Let sit.
  4. Cook Lo Mein noodles in the boiling water until cooked through but firm to the bite. Drain and transfer to a large bowl. Drizzle sesame oil over it, and toss to coat. Add to beef and veggie mixture.
  5. Add soy sauce mixture to noodle/veggie mixture. Toss until everything is coated.
  6. Plate by adding scallops and lobster on top of pasta mixture! Garnish with scallions and Enjoy!!!
Notes
  1. Make it spicy if you want! 🙂
Together Three Chef http://togetherthreechef.com/
Who needs or wants Take-Out when you can make something better!

Who needs or wants Take-Out when you can make something better!

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