Tag Archives: garlic

pan seared ahi tuna crusted

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tuna 1marinade
1 tbsp sesame oil
2 tbsp soy sauce
2 tbsp ginger garlic paste
mix together in zip lock bag
add tuna and marinate 1-24 hours, turn several times
tuna

Season tuna with salt and pepper. Roll in sesame seed and pat seeds to tuna . Put grape seed oil in cast iron pan and heat to a high temp, add tuna, cook for 2 minutes on each side and ends. Turn off heat and let tuna sit in pan for 2-3 minutes.

Serve with wasabi sauce. Mix Cream or mayo with wasabi add fish sauce, maple syrup, sambal and soy sauce.

Roasted Potato Salad with Mustard-Walnut Vinaigrette, food 52

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Winner of Best Picnic Recipe food 52

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  • 2 cloves garlic, peeled
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons roasted walnut oil
  • 1/4 cup extra-virgin olive oil
  • Sea salt and freshly ground black pepper, to taste

Preheat oven to 425° F and line two rimmed baking sheets with parchment paper.

Wash and dry potatoes, then spread evenly between baking sheets. Drizzle with olive oil and toss to evenly coat potatoes. Sprinkle with freshly-ground black pepper and sea salt, then roast, shaking the pans occasionally, until potatoes are tender and browning (about 45 minutes, depending on the size of your potatoes).

Meanwhile, prepare vinaigrette. Place garlic cloves on a cutting board, sprinkle with a generous couple pinches of sea salt, and chop and mash with the side of your knife until the clove breaks down into a salty paste.

Add garlic paste to a small bowl along with mustards, lemon juice, and vinegar. Whisk to emulsify. Add olive and walnut oils and whisk vigorously to combine. Taste and adjust seasoning with additional sea salt and pepper.

When potatoes are done, transfer to a large bowl. Add scallions and dressing, and toss to coat. Using the back of a mixing spoon or the end of a wooden spatula, roughly smash some of the potatoes to break the skins. You’re not making mashed potatoes, but breaking the potatoes down will allow them to soak up more of the vinaigrette.

Allow dressed potatoes to sit at room temperature for about 45 minutes to one hour. Just before serving, stir in walnuts and basil.

The Silver Palate’s Green Sauce

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  • 2 cups fresh parsley leaves
  • 3 scallions (green onions, white and green parts), sliced
  • 1/2 cup fresh dill sprigs
  • 3 anchovy fillets, drained
  • 3 cloves garlic, roughly chopped
  • 1 tablespoon capers, drained
  • 6t ablespoons fresh lemon juice
  • 3/4 cups olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 hard-cooked eggs, finely chopped
  1. Mince the parsley, scallions, and dill in a food processor fitted with a steel blade. Add the anchovies, garlic, capers, and lemon juice. Process until smooth. With the machine running, add the oil in a thin, steady stream. Season to taste with salt and pepper. Remove to a serving bowl and stir in the eggs. Makes 1 1/2 cups

A sauce in spring green that goes with everything from asparagus to salmon to Easter hams and lambs (and the perfect place to put those leftover hard-boiled eggs). Adapted slightly from The Silver Palate Good Times Cookbook

Make a huge batch on Easter. Set it out on the table with your lamb or ham. The next day, spoon it over poached salmon. Bundle boiled new potatoes all up in it, then take them to work with you. Pool it on top of grilled chicken, or shrimp, or steak. Dunk spears of blanched asparagus. And radishes. And fennel.

There’s almost nothing you will cook for dinner this season (or the next) that you won’t want to cover in green sauce.

 

Super easy 3-minute buttermilk ranch dressing – Canadian Living

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buttermilk-ranch-dressing

Ranch dressing is so delicious on any crisp lettuce and it makes a fantastic dipping sauce for a vegetable platter, but did you know that you can whip it together in just a few minutes with stuff you probably have at home?

This dressing is so good, you’ll forget about buying anything in a bottle ever again. If you don’t have buttermilk on hand, check out our tip to make a quick substitute using milk here.

The secret is to this recipe is the onion and garlic powder. I’ve tried this dressing with freshly grated garlic and it’s far too overpowering. Powdered garlic delivers a subtle garlic flavour that won’t have you digging through your pockets for a mint afterward.

For an extra twist, throw in some chopped dill, tarragon, basil or parsley.

Here’s what you’ll need:
2/3 cup sour cream (full fat)*
1/3 cup buttermilk
2 tsp Dijon mustard
1 tsp liquid honey next time start with 1/2 tsp.
1/4 tsp each garlic powder and onion powder
1/4 tsp each salt and pepper

In bowl, whisk together sour cream, buttermilk, Dijon, honey, garlic powder, onion powder, salt and pepper. (Make-ahead: Refrigerate for up to 5 days).  (makes about 1 cup)

*You can substitute with low fat or no fat sour cream, but the dressing won’t be as thick, or tasty.

Quick Buttermilk Substitute

Pour 1 tbsp of white vinegar into a 1-cup liquid measure. Top with enough milk to make 1 cup; stir. Let stand at room temperature for 10 minutes.

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Basil Buttermilk Ranch Dressing from food52

  • 2 tablespoons minced shallot
  • 2 tablespoons chopped basil
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped parsley
  • 1 small clove garlic, minced
  • 2 teaspoons teaspoons lemon juice or white wine vinegar
  • 1/2  cup mayonnaise
  • 2 tablespoons yogurt or sour cream
  • 1 cup well-shaken buttermilk
  • Salt and freshly ground black pepper
  • 1/4 teaspoon smoked paprika, optional
  • Honey, as needed
  1. In a jar with a tight fitting lid, combine the shallot, herbs, garlic, vinegar or lemon juice, mayonnaise, and yogurt or sour cream. Screw on the the lid and shake the jar to combine. Stir in most of the buttermilk. Check for consistency, and add more if needed. Taste, then season with salt, pepper and paprika. If the dressing is too sharp, drizzle in some honey to mellow the acidity. Taste again, and adjust if needed.
  2. Cover and refrigerate for an hour before using, to allow the flavours to blend and develop. Makes about 2 cups

beer-cheese pimento – from being dead is no excuse

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8 oz. grated extra-sharp cheese *
8 oz. red rind cheese (colby) or mild American cheese, grated *
2 cloves fresh garlic
1-1/2 Tbsp. worcestershire sauce
1/2 tsp. salt
1/2 Tbsp. dry mustard
1/2 cup beer (not “lite”)
Several splashes of Tabasco
4 oz. jar diced pimientos
Mayonnaise to taste and to make spreadable +/- 2 tbsp.

Using a food processor, blend the above ingredients.  Chill.  This always improves with age.  Makes 1 quart.

First time I made this is used 1/2 tbsp salt it was WAY TOO MUCH, try starting with 1/4-1/2 tsp.  if it is too salty add 2 tbsp sour cream and more tabassco

NOTES: *  I used 16 oz sharp cheddar and it was fine.

Linguine with White Clam Sauce, Anne Burrell

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Extra-virgin olive oil
9 cloves garlic, smashed
5 dozen littleneck clams, scrubbed under cold running water
1 cup white wine
1/2 cup water
1 large pinch crushed red pepper flakes
1 pound linguine
2 tablespoons butter
2 tablespoons chopped Italian parsley leaves
2 tablespoons chopped oregano leaves
1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
Kosher salt
Big fat finishing extra-virgin olive oil (high quality)

Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.

Bring a large pot of well salted water to a boil over medium heat.

Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.

While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very “al dente” maybe a minute or so less than the box directs.

Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.

Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.

Stuffed portabello mushrooms

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IMG_33742 portabello mushrooms stem and gills removed
olive oil
balsamic vinegar
garlic minced
spinach and kale
cottage cheese
fresh mozzarella cheese cut in small cubes
grated hard cheese
salt and pepper
bread crumbs

preheat oven to 400, apply olive oil to mushroom caps, added salt and pepper. Place in oven for 10 min gill side down. Turn over, sprinkle with vinegar and bake 10 more min. Saute greens in olive oil with minced garlic, cool and chop, add cheeses. Fill caps (may sprinkle bread crumbs over the top and bake around 10 more min until cheese is melting and crumbs are golden.

Green Beans Gremolata, Ina

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1 pound French green beans, trimmed
2 teaspoons minced garlic (2 cloves)
1 tablespoon grated lemon zest (2 lemons)
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons freshly grated Parmesan cheese
2 tablespoons toasted pine nuts
2 1/2 tablespoons good olive oil
Kosher salt and freshly ground black pepper

Bring a large pot of water to a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.

For the gremolata, toss the garlic, lemon zest, parsley, parmesan, and pine nuts in a small bowl and set aside.

When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve hot.

Kale Caesar Salad with Roasted Garlic Dressing

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1 bunch dinosaur or laminate kale
1/4 cup croutons
1 tbsp olive oil
1/4 cup grated parmesan cheese
1/2 cup roasted garlic caesar dressing

Remove the stalks from the center of kale
Pile leaves on top of one another and roll together into a cigar. Cut kale into thin ribbons.

Dressing (makes 3/4 cup)
6-10 cloves of roasted garlic
olive oil
Juice of 1 lemon (1/4 cup)
1 tbsp capers
2 anchovy fillets
1/2 tsp salt

Puree the garlic & lemon juice, mustard salt and  1/3 cup olive oil. Taste and add more oil as necessary to get the consistency you like. Store in airtight container (good for up to 2 weeks)

In large bowl toss kale together with dressing. Add parmesan cheese and toss again. Divide among four plates. Top with breadcrumbs and cheese if you like.