southbaysail.com
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AVOCADOS
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I have been using avocados quite extensively lately and I have realized that they are more than just guacamole! I have learned that avocados are a fruit, not a vegetable and that they are sodium and cholesterol free, with only five grams of fat per serving, most of it the monounsaturated kind. Avocados are an extremely versatile fruit used not just in making salads or guacamole, but in ice cream, as a sweet dessert, as a main meal or a side dish.
Cutting the Avocado
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I like to use avocados as flavor ‘boats’ for my main protein by cutting them into halves and serving them filled. I grip the avocado gently on one side with one hand, and with a large, sharp knife in the other hand, I cut the avocado lengthwise around the seed. Then I open the two halves to expose the pit.
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I then remove the pit with a spoon or by placing the avocado in a kitchen towel and VERY CAREFULLY tapping the pit with a knife, with enough force so that the knife edge wedges into the pit and gets a good grip on it. I then twist the knife and the pit pops out.
Finally, I like to cut grid lines into the avocado pulp making it easy to spoon out while eating, and allowing the dressing to penetrate and flavor each bite.
At this point you can dress the avocado halves by lightly salting them, squeezing some fresh lemon juice over them and drizzling some good olive oil on them.
Finally, I like to cut grid lines into the avocado pulp making it easy to spoon out while eating, and allowing the dressing to penetrate and flavor each bite.
At this point you can dress the avocado halves by lightly salting them, squeezing some fresh lemon juice over them and drizzling some good olive oil on them.
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Sometimes I prefer something a little sweet and tangy, such as a grapefruit/honey dressing:
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Whisk all ingredients together quickly (or in a food processor) and add the olive oil last, slowly to make the dressing creamier (you can also use this dressing as your marinade). Pour into avocado ‘boats’ and fill…..
with grilled chicken, shrimp, pork or steak…with pan seared scallops or fish or chicken…with smoked salmon…with season-fresh tomatoes and onions…with bean salad, or your favorite chili recipe. The choices are limitless!
Refreshing…easy…versatile…mmmmm!
Enjoy!
with grilled chicken, shrimp, pork or steak…with pan seared scallops or fish or chicken…with smoked salmon…with season-fresh tomatoes and onions…with bean salad, or your favorite chili recipe. The choices are limitless!
Refreshing…easy…versatile…mmmmm!
Enjoy!
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Lemon Pasta |
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INGREDIENTS
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Put up a pot of boiling water with salt and cook spaghetti according to the directions on the box so it is Al Dente when drained.
In the meantime, whisk together the olive oil, Parmiggiano cheese and lemon juice. The more you whisk the creamier it gets (I like to use a handheld blender to speed things up and get a creamier sauce).
Take your leftover meat or fish or veggies and cut into bite size chunks. If you do not have leftovers, you can always get creative and add some diced ham or prosciutto, some semi-hard cheese chunks, or shrimp, calamari….the list is endless!
Drain pasta and reserve a cup of the pasta water (anytime you make any kind of pasta dish you should always reserve some of the water in case the sauce becomes too thick). Add your leftover chunks, the basil and the zest. Then pour dressing over everything and toss. Allow the pasta to sit covered for a couple of minutes giving the ingredients time to absorb the lemon essence.
Pucker up and Enjoy!
In the meantime, whisk together the olive oil, Parmiggiano cheese and lemon juice. The more you whisk the creamier it gets (I like to use a handheld blender to speed things up and get a creamier sauce).
Take your leftover meat or fish or veggies and cut into bite size chunks. If you do not have leftovers, you can always get creative and add some diced ham or prosciutto, some semi-hard cheese chunks, or shrimp, calamari….the list is endless!
Drain pasta and reserve a cup of the pasta water (anytime you make any kind of pasta dish you should always reserve some of the water in case the sauce becomes too thick). Add your leftover chunks, the basil and the zest. Then pour dressing over everything and toss. Allow the pasta to sit covered for a couple of minutes giving the ingredients time to absorb the lemon essence.
Pucker up and Enjoy!
SIMPLE RUSSIAN SUMMER SALAD
No one seems to know why it’s called Russian Salad, but it is a favorite during the hot summer months in Italy. This is a simple base that can be used as a side dish or as a complete meal when meat and fish are added to it. The secret to this salad is the quality of the mayo, homemade being the preferred choice.
No one seems to know why it’s called Russian Salad, but it is a favorite during the hot summer months in Italy. This is a simple base that can be used as a side dish or as a complete meal when meat and fish are added to it. The secret to this salad is the quality of the mayo, homemade being the preferred choice.
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INGREDIENTS
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Begin by cutting the carrots and potaoes into small pieces so that they will fit onto a fork all together.
1) In a large pot with salted water, boil potatoes, carrots and peas together.
2) Make pieces similar in size so everything cooks at the same time (if in doubt, cook separately).
3) Remove when all items are cooked but still slighlty crunchy...not soggy.
4) Drain all veggies and allow to cool in the colander so they release all water.
5) Boil the eggs until hard boiled. Remove from stove and run cool water over the eggs. (Drop some ice cubes into the pot and when the eggs are fairly cold, proceed to peel. They peel quickly and easily when cold
6) Cut the pickles into the same size as the other veggies.
1) In a large pot with salted water, boil potatoes, carrots and peas together.
2) Make pieces similar in size so everything cooks at the same time (if in doubt, cook separately).
3) Remove when all items are cooked but still slighlty crunchy...not soggy.
4) Drain all veggies and allow to cool in the colander so they release all water.
5) Boil the eggs until hard boiled. Remove from stove and run cool water over the eggs. (Drop some ice cubes into the pot and when the eggs are fairly cold, proceed to peel. They peel quickly and easily when cold
6) Cut the pickles into the same size as the other veggies.
When veggies are cool, place in a large bowl, add the pickles, some pepper, olive oil and vinegar.
Allow mixture to cool completely. Add 2 diced hard
boiled eggs. At this point, taste and correct the salt and pepper to your liking.
Begin adding the mayonnaise.
Once the mixture is well blended and finished, for presentation purposes you can line a bowl with aluminum foil and place the salad inside the bowl. Cover and refrigerate for at least 2 hours.
Turn bowl onto a decorative plate and garnish the salad with the leftover hardboiled egg, previously cut into thin slices. Also garnish with dill, olives, capers, etc.
From this point on, you can add anything your heart desires to this base salad, keeping in mind that the added ingredients should not have a strong taste that overpowers the delicate tasting salad:
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Place cooked shrimp over the top Roll salad with prosciutto slices, or smoked salmon slices or other cold cut slices...it becomes a complete meal in one helping.
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Grilling with Marinades
Vegetables - Shrimp - Pineapple
Vegetables - Shrimp - Pineapple
The Marinades
Sweet & Sour BBQ Sauce - -Pesto - Balsamic BBQ Sauce
Sweet & Sour BBQ Sauce - -Pesto - Balsamic BBQ Sauce
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Sweet & Sour BBQ Sauce
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Try this with Grilled Shrimp and Peaches Honey Shrimp Skewers add -
- 1 lb large shrimp
- 24 nectarine or peach wedges
- Combine in bowl ingredients, skewer shrimp (use two skewers to hold shrimp better on grill) -
- Marinate 30 minutes or longer
- Grill
Fast Crunchy Pesto
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- Put nuts in a food processor, along with
- 2 cups fresh Italian parsley,
- 4 cups of fresh sweet basil,
- 3 fresh thyme leaves, and 3 large smashed garlic cloves.
- Begin processing while slowly adding 3/4 cup olive oil.
- Once you have achieved a smooth paste-like mixture, add 1/2 cup Parmigiano and 1/4 cup Romano.
- Brush Pesto on to chicken, pork or fish while grilling. It really brings out the best in flavor!
- Put nuts in a food processor - along with;
- 2 cups fresh Italian parsley
- 4 cups of fresh sweet basil
- 3 fresh thyme leaves
- 3 large smashed garlic cloves
- Begin processing while slowly adding 3/4 cup olive oil.
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Balsamic Barbeque Sauce
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- Use balsamic barbeque sauce almost over any type of meat or fish:
- In a Ziploc bag, put shrimp or chicken chunks or scallops or solid chunks of fish
- Salmon, Chilean sea bass, etc...and pour in the balsamic marinade.
- Shake well to blend and allow to marinate at least one hour.
- Skewer the marinated shrimp or chicken chunks and place on grill over a low flame.
- Brush remaining marinade on pieces but be careful not to burn the marinade.
- For those pieces that cannot be skewered, like the scallops or fish chunks, cut small squares of aluminum foil.
- Brush with a light coating of olive oil and place the marinated chunks in the center of the square
- Twist the squares closed and place on grill over a low flame.
- Check frequently to prevent burning or over cooking.
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Grilled Eggplant - Red Peppers-Zucchini-Asparagus
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Grilled Corn –
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Dessert
Grilled Pineapple
Grilled Pineapple
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- Cut the top and bottom off of the pineapple, peel and cut it into rings or into long strips, about 1/2 inch each.
- Cover grill with aluminum foil and spray with cooking spray or use olive oil. Heat over a medium flame until grill marks appear, 2 to 3 minutes on each side. While the last batch of pineapple cooks, heat the butter, sugar and rum in a small saucepan over a low heat, stirring until the sugar is dissolved and the sauce has thickened slightly, about 2 minutes.
- Remove the sauce from the heat.
- Place a pineapple ring or slice on each plate and drizzle about 2 teaspoons of sauce on top. Top with vanilla ice cream or whipped topping if so desired.
- The good thing about grilling, aside from the fact that you're cooking outdoors and not in a hot galley, is that while you're savoring one grilled plate, the next course is being grilled to perfection!
Buon Appetito!
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The Potato
Under that gritty, lumpy exterior lies one of the most interesting stories ever told. The role that the potato plays in the development of human history is so important that it is fascinating! At one time, the potato was native only to the Americas and not known to the rest of the world.
Under that gritty, lumpy exterior lies one of the most interesting stories ever told. The role that the potato plays in the development of human history is so important that it is fascinating! At one time, the potato was native only to the Americas and not known to the rest of the world.
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Thanks to the voyages of Christopher Columbus, the potato’s arrival in northern Europe not only spelled an end to famine, but historians tell us that by feeding rapidly growing populations, the potato fueled the rise of the West. Empires rose in places where the people were being well fed, thanks to the potato.
Today the potato is the fifth most important crop worldwide, after wheat, corn, rice and sugar cane. In the kitchen, potatoes are among the most versatile of foods. I have selected a few recipes utilizing the potato that I believe are easy, delicious and can be prepared ahead of time for convenience. Enjoy! |
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VICHYSSOISE/ COLD POTATO SOUP
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Ingredients
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Directions:
Cold soups should be slightly over-seasoned, and chill overnight.
When ready to serve, ladle into bowls. The original way to serve this soup is in glass cups or small bowls that are nestled over ice. Sprinkle with freshly chopped chives.
- Melt butter in large saucepan over low heat.
- Stir in leeks
- Sauté at a very low temperature, stirring occasionally, until they are golden.
- Add the stock. Potatoes, and salt-bring to a simmer, then cover
- Simmer for approximately 40 minutes.
- Puree, then press through a sieve to get a very fine texture.
- Return to saucepan, add the milk and pepper, and bring to simmer.
- Remove from heat, stir in cream adjust seasonings…
Cold soups should be slightly over-seasoned, and chill overnight.
When ready to serve, ladle into bowls. The original way to serve this soup is in glass cups or small bowls that are nestled over ice. Sprinkle with freshly chopped chives.
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Potato - Vegetable Tortini
Little Pies
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Directions
TIP: you can also make one large potato pie and bring to a picnic or a barbeque.
- In a large pot, boil water and allow potatoes to cook until tender (approx. 40 minutes. Do not over cook).
- Chop the red pepper, onion and zucchini into small cubes. In a large sauté pan, put olive oil to heat, adding first the onion (allow to cook for 2 minutes), then the red pepper (allow to cook for 2 minutes) and finally the zucchini, until vegetables are cooked but still crunchy. Salt & pepper to taste.
- While the vegetables are sautéing, take 6 ramekins, butter the interiors and sprinkle the bread crumbs to create a ‘shell’. Place on the side.
- Drain potatoes when cooked and allow to cool.
- Peel potatoes and mash them with a fork or potato masher.
- Add the cooked vegetables, the Parmigiano cheese and the scamorza, and mix well.
- Pour egg over the mixture and stir until egg is completely absorbed into mixture.
- Fill each ramekin to the top, drizzle a little olive oil and sprinkle some bread crumbs over the top.
- Bake in oven at 350 degrees until tops are golden in color. Serve hot or at room temperature.
TIP: you can also make one large potato pie and bring to a picnic or a barbeque.
Simple Potato Salad
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In a bowl, whisk together the parsley, leeks, mustard, mayonnaise and yogurt. Salt & pepper to taste (the yogurt can be adjusted to taste…some like more and others like less).
Add boiled and cubed potatoes to dressing and toss gently. Prepare salad in advance so it has time to mesh all the delicate flavors of the dressing with the potatoes. Adjust salt & pepper to taste.
Tip: An even simpler potato utilizes no mayo or yogurt that can spoil if not refrigerated…and is just as appreciated. Season your cubed potatoes (while still warm) with salt & pepper to taste. Add some finely chopped leeks or onions; add pitted calamata olives, parsley and olive oil. Delicate and delicious!
Enjoy
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All About Lasagna
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Lasagne is the name of the pasta used to make the layered, baked dish we all know and love. It seems complicated to make but in reality it is very easy, especially if you make your filler ingredients ahead of time and is not as hard as it seems.
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The four must-have filler ingredients for any well made lasagna are
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- Boil the lasagna pasta until it is a little too al dente, remove from water and lay over dish towels to dry. I like to use fresh pasta that I buy at Pastosa, but the Barilla boxed lasagne are great too.
- The technique used to layer your lasagna is always the same: one bottom layer of tomato sauce, followed by one layer of lasagna pasta, again followed by one layer of tomato sauce, a light layer of Besciamella sauce, the filling, the cheeses, another layer of lasagna pasta, and then you start over again. The very last, top layer should have the cheese mixture over it so the mozzarella browns and coats the pasta evenly.
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Once you have the fillers and know the technique, you can let your imagination run wild.
Here are some of my favorites:
Here are some of my favorites:
Roman (meat) Lasagna
- In a pan with olive oil, sauté equal amounts of crumbled sausage (no casing), ground mortadella and ground veal on medium heat.
- As the meat browns, add a splash of white wine.
- When all the meat is evenly browned, begin composing your lasagna .
- Before serving, bake lasagna in 325 degree oven until top is browned and bubbly.
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Radicchio Lasagna
- Wash 2 large Radicchio heads and cut into ½” thick strips.
- Finely chop three small leeks and place in a pot with olive oil and some coarsely chopped Pancetta on low heat.
- Allow Pancetta to become lightly browned, and then add enough water to cover the leeks at the bottom of the pot.
- Allow leeks to cook until tender approximately 5 minutes on medium heat.
- Add Radicchio strips, toss to coat the Radicchio, cover the pot with a lid and allow to cook approximately 10 more minutes (or until Radicchio has softened).
- Salt & pepper to taste.When the radicchio is ready, begin composing your lasagna
- This
recipe does not call for tomato sauce, but
you can add your favorite cheeses to the mozarella-parmiggiano blend and
make it even more interesting. Fontina
or gorgonzola are good choices. Before
serving, bake lasagna in
325 degree oven until top is browned and bubbly.
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Spinach & Ricotta Lasagna
- Allow two large bags of frozen spinach to defrost. In a large pan, place olive oil and butter, and cook spinach until tender.
- Salt & pepper to taste. Allow to cool.
- Place a large container of ricotta in a mixing bowl, add two whole eggs, salt/pepper and a pinch of nutmeg.
- Add the cooked spinach and blend well.
- Begin composing your lasagna. Before serving, bake in 325 degree oven until top is browned and bubbly.
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Quick Besciamelle Sauce
- In a medium saucepan, heat 5 tablespoons of butter until melted (do not brown).
- Add 4 tablespoons of flour and whisk until smooth.
- Cook the butter/flour mixture, over medium heat, another 6 to 7 minutes (stirring constantly).
- In a separate pan, heat 3 cups of milk until almost boiling.
- Add milk to the butter/flour mixture one cup at a time, whisking continuously until mixture is velvety smooth.
- Bring to a boil stirring continuously, until sauce has thickened.
- Remove from heat.
- Salt & pepper to taste. Add ½ teaspoon of nutmeg
- Tip – if mixture has lumps, either beat it vigorously until lumps disappear or use a mixing stick or blender to smooth out sauce. Make up to two days ahead of time.
Enjoy
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Vive le Crepes!
It is said that crepes have their origin in northwest France, specifically in the region of Brittany. They are so deeply rooted in French culture, and so beloved, that February 2nd has become known as "Le Jour des Crepes" - literally translated "The Day of the Crepes". |
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While the batter is similar to that of pancakes, crepe batter is spread evenly over the cooking surface of a pan by tilting the pan until the entire surface is coated. The result is a paper thin wrap that can be used as both a dessert with sweet filling, or as a main dish - some filling suggestions are listed below. No matter how it’s served, the ease of preparation and the versatility of the French crepe is cherished all over the world.
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Ingredients
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Directions
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I have used this simple recipe successfully both at home and on the boat.
However, sometimes batters don’t cooperate and here are some tips:
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Common Fillings for Sweet crepes
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Common Fillings for crepes as main dishes:
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The savory possibilities
are endless…… Bon Appetit! |
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