New Site

Hello,
I have a new blog now which combines all of my interests into one domain.
It is http://www.homeinthekitchen.com/


Hope to see you at my new location!

Fennel and Onion Roast Pork Loin with Mushroom creamed Mustard Greens and Honey

I saw this recipe on Rachael Ray’s new show on cooking channel, Week in a Day Cooking.

http://www.cookingchanneltv.com/recipes/rachael-ray/roast-pork-and-potatoes-recipe/index.html

However, I did not have everything for her exact recipe, so I substituted some things. However, it turned out wonderful. The pork was very moist and the mustard greens were creaming and just a bit bitter. That is why I drizzling some honey on top of the pork and greens; the sweetness balanced out the spicy and bitter flavors. I made this on a snow day too, so a very good cozy dinner to eat by the fireplace.

Ingredients-

Pork:

2 (2 1/2 to 3-pound) boneless pork loins

Extra-virgin olive oil, for drizzling

Sea salt
Freshly ground black pepper
2 medium onions, very finely chopped
4 cloves garlic, thinly sliced or finely chopped
½ teaspoon of crushed red peppers
Tablespoon of dried rosemary

Tablespoon of dried sage

1 1/2 teaspoons fennel seed

1 cup white wine (I used Rex Goliath’s chardonnay)

Honey for drizzling

Mustard Greens:
1 Can of Campbell’s cream of mushroom

1 Campbell’s can full of water

½ cup of white wine (once again Rex Goliath’s chardonnay)

Salt

Pepper

1 ½ large bag of mustard greens, chopped

What I did:

Preheat the oven to 400 degrees F.

In a food processor place the onions, garlic, red pepper flake, rosemary, and sage. Then run processor on low while you stream olive oil into it. You should get something like chopped onion paste.

Rub down the pork loin with olive oil, salt, and pepper.

Place the pork loins on a roasting rack. Add the fennel seeds to the top of the pork loins and press into the meat in a single layer. Pile the onion paste evenly over the pork loins.

Roast the meats for 1 hour.

Take the meat out and pour the wine evenly around the pan, and then shake the pan to loosen the cooked bits on bottom of pan. Add the pork back to the oven and roast another 20 minutes, until a thermometer inserted in the loin reads 160 degrees F.

Let the meat rest.

In a skillet heat up some olive oil on medium high heat, then add the can of cream of mushroom with a can full of water and whisk until smooth in the pan. Add salt and pepper. Add mustard greens and wilt down in the mushroom gravy. Once greens are mostly wilted add a splash of white wine. Now let the sauce and greens cook for about 4-5 minutes. You must allow the alcohol to cook out or the greens will be too bitter. You can taste test the sauce, and when it tastes the way you want it, pull the greens off of the heat.

To serve place a good amount of greens in the center of a plate, add four sliced medallions of pork on top, and then drizzle a stream of honey over the entire plate. I also had some honey whole wheat bread on the side that I had made that day in my bread machine. Honey whole wheat goes very well with the drizzle of honey over the spicy/bitter greens and moist pork.

All in all a very good snow day!

Food Update

I had taken a break from posting to my food blog, but I find that I miss the first person perspective. I like to write like I am talking to people, because that is my favorite thing to do: tell people about food.

I have also taken a break from my Examiner online writing job. Graduate school started to take up a lot of my time. School always comes first for me, so that's how that went. I hope to write more for my Examiner.com page as well now that the semester is winding down. How perfect that it is the holiday season and i will be cooking a lot anyways. Such a fun time of year. Apples, pumpkins, holiday spices, turkey, cranberries...and then on into candy, cookies, fudge, chocolate of every kind, along with my family's Christmas crab dinner. Such a plethora of food!

Hopefully I can find a balance between the first person blog writing and article writing so I still continue to enjoy sharing food ideas with others.

Macon Cooking Examiner

I was recently accepted as an online writer for the Macon Examiner.
I am the Macon Cooking Examiner.
Please check out my website and subscribe to my articles.
If you have any recipes you would like me to test out for your, or questions you would like to ask, please feel free to comment on my Examiner web page or here on my blog.
I would love to hear from you!

Here is the website.

Almond Milk

I have recently discovered almond milk. My mom told me about it because she saw a special on a morning news show talking about how it is good for runners because of the anti-oxidants. She knew I had recently taken up running/cycling as a hobby so she suggested it to me.
I got the Silk brand from the store and boy was I surprised...in a good way! It tasted awesome. I got the sweetened almond milk, and it tastes just like almonds but sweet and creamy. It is so good. I have started to use it in my cooking as well. I made my normal batch of muffins this morning, and substituted the almond milk for the cow's milk, and they turned out great!
Here is a link talking about almond milk http://en.wikipedia.org/wiki/Almond_milk
I hope you try it soon.

Beef and Noodle

This is a quick supper I made with the leftovers from my French Onion Soup and Mushroom Roast. It turned out so yummy I had to blog it so I do not forget the recipe.

Ingredients:
leftover french onion soup roast (has onions, mushrooms and beef roast)
A can of Campbell's cream of mushroom soup (with one can of milk)
Dried or fresh parsley
Egg noodles (I used no-yolks)

What I did:
I first started to bowl the egg noodles.
At the same time, in a large pot I added the cream of mushroom soup with a can of milk and started to stir over medium heat. Once the mushroom soup was completely dissolved in the milk I added the left over roast. This included some leftover portobello mushrooms, Campbell's french onion soup onions and beef (Yum!). I stirred this all together until heated through.

Once the noodles were done, I added some butter to the noodles and then poured them into the mushroom/beef mixture. I then topped with dried parsley. I wanted fresh parsley to add some green to the dish to brighten it up, but all I had was dried. I'm hoping to start an herb garden this Spring, so hopefully I won't have that problem anymore.

I hope you enjoy this double duty dish of beef roast and beef and noodle. This is a real crowd pleaser.

French Onion Soup and Mushroom Roast

I forgot to get a picture of the beautiful roast that I created in the slow cooker. That really irks me. However, I am going to blog it anyways so you can try it and see it for yourself. It turned out so good that I'm sure I'll make it again. When I do, hopefully I will remember to take a picture! lol

Ingredients:
Large beef roast
three cans of Campbell's french onion soup (and two cans of water)
two sliced porobello mushrooms
Tablespoon garlic powder
three bay leaves
two small potato's, peeled, cut in half
fresh cracked pepper

What to do:
I placed the beef roast in the slow cooker along with the three cans of Campbell's french onion soup and two cans of water. The roast was completely covered. I then added the mushrooms, bay leaves, garlic powder, potato's and pepper. The potato's were only added to suck out any extra salt the onion soup gives off. I did not want it to be too salty so I added those just in case. I think next time if I just use low sodium soup, it should be fine.
I placed this on low heat for 8 hours (my slow cooker cooks hot, so if yours does not, then put on medium or high depending on size of roast).

The roast turned out so good. I had a side of stir fry vegetable blend with cheese and the dish was complete. The mushrooms soaked up all the onion soup flavor and the roast was fork tender. Once again, the house smelt awesome.

Irish Coffee

This is my Dad’s Irish coffee. This has been a St. Patrick’s day tradition as far back as I can remember. I really do think my dad was a bar tender in a second life. So here is the recipe for everyone to enjoy on St. Patrick’s day, along with their green beer of course!

In Cup add as follows:

1 shot Irish Whiskey

1 shot Kahlua

Pour coffee in mug to about ¾ full

Put whipped cream on top of coffee

Drizzle a few drops of Crème De Menthe

Add Maraschino cherry (optional)

White Chocolate Raspberry Cheesecake

My mom made this for Valentine's Day for my Dad. It was amazing! The white chocolate adds so much to the flavor of the cheesecake. The raspberry adds just enough tangy contrast to make this dessert over the top. You must make this recipe for your sweetheart.

Oreo Cookie Crust:
13 Oreo cookies
1/4 cup melted butter

Cheesecake filling:
1 1/2 pounds cream cheese, room temp (that's three 8 ounce packages)
1 cup white sugar
3 large eggs
2 Tbsp unbleached white flour
1 tsp almond extract
2 tsp vanilla
1/4 tsp salt
3/4 cup white gourmet chocolate like Ghirardelli, melted with 2 Tbsp half and half
3/4 cup raspberry preserves, seedless

What to do:
Preheat oven to 325 degrees F. Place pan of hot water in the bottom of the oven. This will steam during the baking process and provide a more stable environment for the cheesecake to cook in; one with a more constant temperature.

Prepare a 9 inch spring form pan with foil and spray. Just place foil over the base of the spring form pan with the foil overlapping the base. Then place the spring rim over the foil and close. then fold the foil up the sides of the rim; this is to make sure the filling stays in the pan.
Mix crust ingredients and pat on the bottom of the prepared pan, making a nice even layer of crust, even if you need to push some of the cookie up the sides of the pan, that is ok.
Using a high-speed mixer beat cream cheese and sugar until creamy.
Add eggs and beat until fluffy, scraping sides of the bowl a few times and mixing after.
Add flour, almond extract, vanilla and salt, beat again and scrape down the sides.

In a double boiler (basically a sauce pan with water boiling and a glass bowl sitting over top the pan, making sure the bowl doesn't touch the water), melt the white chocolate with half and half until creamy.
Then, with the mixer on medium speed, add melted white chocolate. Beat on medium just until mixed and creamy.

Pour half the batter into the pan on top of the crust. Then carefully and evenly spoon half the raspberry preserves on top of the batter. It helps if you nuke the raspberry preserves first, couple of seconds, makes it more pliable. Do not let any preserves touch the sides of the pan.
Then, gently pour the remaining batter on top, being careful not to disturb the preserves.
Place small amounts of remaining preserves around the top of the cheesecake. And using a sharp knife or toothpick cut through the preserves and into the cheesecake to produce a swirled design. You can also drag the toothpick out a bit and make a star like symbol. That is what is on the top of the cheesecake pictured.

Bake at 325 for 60 -70 minutes. Its ok if the middle is still a little jiggly, as long as the cheesecake is mostly firm. If you see hints of brown on the top of the cheesecake, its definitely done.
Place in refrigerator to firm up.

I really hope you make this recipe for your special someone.

Pork loin with Plum Sauce

This is another dish made by my mom. She saw this recipe on FoodNetwork, by Sandra Lee. She tried it the very next day. I think it looks great, and I will definitely have to try it. She said it was very good, and her and Dad could not stop eating it.

Ingredients:
½ cup Chardonnay
2 tsp corn starch
½ cup Plum Sauce
Small pork loin

How to:
Mix Chardonnay & cornstarch in crock pot until dissolved.
Season pork with salt, pepper, & minced garlic
Pour Plum sauce in the crock, mix then add pork
Cook on high 4 hours, low 6 hours.

I'm wondering if this could be used as a base recipe for a Chinese like pork dish. Maybe add some ginger while cooking, and then a dash of soy sauce when finished. I will have to experiment and see what happens.

Rosemary Thyme White Wine Pork

This is another pork dish I tried in the slow cooker. It turned out pretty good. I made sure to have plenty of onions this time. I love slow cooked onions, they absorb all the juices and flavor an can be just as yummy as the main dish.



Ingredients:

Pork loin
2 medium onions, quartered
teaspoon garlic powder
teaspoon oregano
teaspoon thyme
teaspoon Rosemary
2 bay leaves
bottle of white wine
pepper



How to:
I put the pork loin, onions, seasonings, and the bottle of wine in the slow cooker on low for 7 hours. The house smelled heavenly when I got home. The white wine really added a great taste to the pork, and made it very tender. And the onions burst with flavor!


I hope you try a pork loin in the slow cooker, experiment with the spices you like, make sure you have enough liquid to keep it moist and they always turn out so good.

Marinated Grilled Shrimp

These shrimp were amazing! I do not have a picture but I had to blog the recipe anyways. My mom tried this recipe and the shrimp tasted like they were from Outback! You have to try this wonderful recipe.

Ingredients:
3 cloves garlic, minced
1/3 cup olive oil
¼ cup tomato sauce
2 tbsp red wine vinegar
2 tbsp chopped fresh basil
½ tsp salt
¼ tsp cayenne pepper
2 pounds fresh shrimp, peeled & de-veined

How to:
In a large bowl, stir together the garlic, olive oil, tomato sauce, and
Red wine vinegar. Season with the basil, salt, & cayenne pepper. Add
Shrimp to bowl and stir until evenly coated. Cover and refrigerate for
30 minutes to 1 hour….stirring once or twice.

Thread the shrimp onto the skewers, piercing near tail and near head. Discard remaining marinade.

Lightly oil grate. Cook shrimp on preheated grill for 2 to 3 minutes per side.

I suggest a big piece of garlic bread and a nice juicy steak to go along with this wonderful shrimp fish.

Memphis Rubbed Pork Loin

This is a slow cooker recipe I tried because I started to eat pork again, and I simply love it! I have a new found respect for the pig. My mom's favorite rub for pork is her Memphis rub. I have included the recipe for it as well as what i did to create this yummy pork dish.

Ingredients:

pork loin

2 or 3 medium onions (pictured above I only had a small onion, but the more onions the better)

handful sized sprinkle of Memphis rub (recipe to follow)

teaspoon oregano

teaspoon garlic powder

pepper

water to come half way up the pork

2 bay leaves

What I did:

I put the pork loin in the slow cooker, along with the onions and all seasonings, water and bay leaves. I let it cook on low for 7 hours. Make sure you have enough water or some sort of stock in your slow cooker if it cooks hot, or the meat will be dry at the end. I learned this the hard way, lol.

Memphis rub:

¼ cup paprika
1 ½ tbsp black pepper
1 ½ tbsp firmly packed dark brown sugar
1 tbsp salt
1 ½ tsp celery salt
1 ½ tsp cayenne pepper (optional)
1 ½ tsp garlic powder
1 ½ tsp dry mustard
1 ½ tsp ground cumin

Kim's Ice Cream Sandwich Oreo Cake

I didn't get a picture because this was a work birthday lunch, but my friend Kim made this wonderful ice cream sandwich Oreo cake. She gave us all the recipe, and I wanted to blog it so everyone could try and make this wonderful dessert.

Ingredients:
24 Ice cream Sandwiches
1 package of INSTANT Pudding (your choice flavor) Can’t remember the size package but it was the big one, NOT 4-serving size)
1 package of Oreos
1 16Oz Cool Whip
2 tsp powder sugar


What to do:
Crush Oreos (I put them into a Ziploc and let my[Kim's] son hit them with the toy hammer)
Mix entire contents of the Cool Whip and Pudding and powder sugar together (powder sugar makes it thin out a bit which is good for spreading the icing)

Use 12 ice cream sandwiches for the bottom (2 rows)
Put a layer of Icing
Put a layer of crushed Oreos

Put in the freezer for about 30 minutes to harden again. If not it will be too soft for you to continue and it will move around.
Repeat process for the 2nd layer

This turned out amazing!!!

Butternut Squash Soup and Salad

I made this soup because all I had in the freezer was butternut squash. I didn't quite have enough so what I didn't have in squash I made up for in parsnips. This soup turned out spicy and very yummy.

This recipe came from Gourmet Made Simple, by Gena Knox. Her name is spelled different but she pronounces it just like my name. She is local to middle Georgia as well, I met her at the GA national fair grounds during the mistletoe market. I also made a salad that was inspired by a salad recipe in the cookbook.

What I used:

1 frozen box of butternut squash,

1 bag of parsnips, peeled and chopped into 1 inch pieces

1 tablespoon olive oil

1 small onion, chopped

1 clove elephant garlic (or 3 regular cloves of garlic) chopped

pinch of crushed red pepper flakes

1 teaspoon of ground ginger

1/4 teaspoon cayenne pepper

3 cups of chicken stock

1/2 tablespoon brown sugar

Sour cream or cream cheese for garnish

What I did:

The recipe called for roasting a butternut squash in the oven, but I had frozen squash so I defrosted it in the microwave (took about 5 minutes).

To a large soup pot I added the olive oil, onions, garlic, and crushed red pepper flakes over medium high heat. This cooked for about 4 minutes until just browned. Then added the cayenne pepper and ginger, and cooked for a minute more.

After all the spices are combined I added the squash, parsnips, brown sugar, and stock. I brought this to a boil, then covered and simmered about 12 minutes until parsnips were soft. The squash was already pureed.

I then used my immersion blender and pureed the rest of the soup.

It turned out very good; spicy and creamy. I didn't have any sour cream to top the soup, but I did have cream cheese so I used that. You will need something to balance the spice, so a creamy topping of some kind is very important. The topping just melted in my mouth, yum!

I also made a mixed green salad topped with salted cashews, almonds and pecans (from a Mr. Peanut mixed nuts jar) and shaved Parmesan cheese.

I made a homemade salad dressing of olive oil, red wine vinegar and honey. It was awesome! I am never buying salad dressing again. I used about tablespoon of honey, tablespoon and a half of vinegar and then streamed in the olive oil until I like the consistency of the dressing.

All in all, it was a nice dinner. I think I'll have the soup for lunch

the next day, maybe with a big piece of bread. Can't wait!

Chicken Sausage Chili

I got this idea from my friend David, who does a similar recipe except with only pork sausage, onions and tomato sauce. However, I wanted something a little more filling so I made what turned into quite a tasty chili. Nevertheless, the inspiration was there!

Ingredients:
1 package or chicken sausage, casings taken off and cut into 1 inch pieces (real sausage from the poultry counter at grocery store)
1 small can of tomato sauce
1 14 oz can of diced tomatoes
1 can of tomato paste (I used two big squeezes of my tomato paste in a tube)
1 14 oz can of black beans
Half a small white onion, diced
2 small green bell peppers cut into half inch pieces
1 to 2 tablespoons of Italian seasoning
1 tablespoon of garlic powder
1 teaspoon of salt
1 teaspoon of black pepper
1 bay leaf
Enough water to cover everything plus have some room in slow cooker, mine took about 2 and half to 3 cups of water.
Shredded cheddar or Mexican cheese blend and crackers to accompany chili

What I did:
I took all the ingredients as described above and put them in my slow cooker before I left for work.
I let it cook on low for seven hours, and when I got home my house smelt so good!
I had put too much water in the slow cooker and wanted the chili a little thicker, so I squeezed in some more tomato paste, stirred the chili, took out the bay leaf, and then turned the slow cooker on high with the lid off. I let it cook for 1 and half more hours and it was perfect.
Next time I will not add as much water, however it always seems to be the other way around…me almost scorching the food because too little water. At least this time I had enough.

I hope everyone tries this recipe, it really turned out good; and the friend didn’t complain either, lol.

Broccoli and Chicken Casserole

I had made a broccoli cheese mixture to go on top of some baked potatoes earlier in the week. I saved the almost broccoli-cheese soup mixture because I knew it would make a great casserole later in the week. This is the casserole that I came up with.

Ingredients:

Broccoli-cheese mixture:

1 small onion

2 tablespoons butter

2 table spoons of olive oil

3 tablespoons flour

1 box of frozen chopped broccoli

2 1/2 to 3 cubs of milk (I used skim, but whatever you have)

3 big hand fulls of shredded Mexican cheese mixture

1 cub shredded Parmesan cheese

salt/pepper

Breaded Chicken:

3 chicken breasts, boneless/skinless

about 2 1/2 cups of Italian bread crumbs

2 eggs

2 tablespoons of flour

2 tablespoons of oil, enough to lightly cover pan and sear the chicken

What I did:

I started the broccoli mixture by melting the butter in some olive oil. I then grated in about half the small onion into the bubbling butter and oil (this smells awesome by the way!).

After that cooked for about 2 to 3 minutes, I sprinkled in the flour and stirred together. I let that cook until it formed a nice light rue, and the white flour was not visible, about 2 minutes.

Then I added the milk and broccoli and let cook, stirring with a whisk to break up any lumps, for about 10 minutes.

The mixture starts to get up to a boil, and then I add the cheese and start to make figure 8 motions to mix the cheese into the now thickening mixture. I also add salt and pepper to taste.

I let this cook for about 10 more minutes to get everything really nice, hot and fully thickened. Last thing I shredded some Parmesan cheese on top and mixed that in as well. (Like I've said before, everything tastes better with Parmesan cheese!)

So that is the broccoli mixture, now for the chicken.

First I washed the chicken breasts and then dredged them lightly in flour. Then I dunked them in a mixture of 2 eggs mixed with a little water, making sure to shake off the extra egg. Then I dredged them in Italian bread crumbs.

I took the lightly breaded chicken and laid them in a pre-heated skillet with olive oil to about medium to medium high heat. I cooked until a nice golden brown on either side, then placed all three chicken breasts in a deep pie plate. Then I poured the broccoli mixture over top of the chicken and stuck the dish in a pre-heated 400 degree oven.

I cooked the chicken for about half an hour or until a meat thermometer read 160 (must get chicken to this temperature for it to be safe to eat).

Right before it was done, I sprinkled on a mixture of Italian bread crumbs and melted butter that I brought together with a fork. This makes a nice crunchy topping. I sprinkled this on top of the casserole along with some shredded cheese and stuck back in the oven until golden brown and delicious.

I hope you try this really easy recipe; it really tasted comforting.

Lobster and Shrimp Bisque

I bought a lobster tail at Publix because they were on sale. I wanted to make sure I cooked it before it went bad, and this is what I ended up with.

I searched different recipes for a lobster bisque and then looked at what was in my fridge. I didn't have celery like most seafood bisques start with, so I used carrot instead. I didn't have old bay or Creole seasoning, so I used a combination of my favorite spices that I thought would work: salt, pepper, bay leaf, paprika, thyme, Cayenne pepper, and fresh parsley.

So here is the recipe that I came up with.

Ingredients:

1 small onion, minced

1 large elephant garlic clove, minced

1 1/2 cup carrot minced (I used carrot strips you get for salad and whizzed in the food processor)

4 tablespoons of butter

1/3 cub all-purpose flour

3 cups chicken stock

2 cubs milk

3 lobster tails, steamed and meat cut into pieces (I only had one tail this time around)

1/2 pound of shrimp, steamed and meat cut into pieces

1 bay leaf

1 teaspoon of paprika

1 teaspoon of Cayenne pepper

1 teaspoon of dried thyme

salt and pepper to taste

parsley for garnish, and to make the flavors pop

Also, Parmesan cheese for topping (everything tastes better with a little cheese)

What I did:

Start by steaming the shrimp and lobster tail until pink and done. Before close lid on steamer make sure to salt and pepper them, and squeeze some lemon juice on top; I also threw the half lemon wedge into the boiling water of my steamer to infuse some more lemon flavor. I used frozen shrimp; you can take them right out of the bag and steam them.

Once steamed just cut the seafood into chunks and set aside.

Start a large pot on stove over medium heat. Melt the butter. Add the garlic, onion, and carrot and cook for 5 minutes. Then add the flour and cook for 2 more minutes. This will make the rue that will thicken the bisque.

Add the chicken stock and bay leaf and whisk everything together to get the lumps out and let cook for 10 minutes. The bisque will thicken considerably; should coat the spoon after cooking.

Then add the seafood, milk, and all the seasonings. Let cook for another 10 minutes.

If soup starts to boil some after you add the milk and other ingredients just turn down the heat and get to a nice simmer; don't want to kill the bisque.

It took a couple of pinches of salt to get the blandness out, and once I added the thyme into the mix this soup tasted really good. I wish I had bought more lobster tails to put into the soup. I would definitely recommend 3 lobster tails, because they shrink when steamed.

Once the soup is done I chopped some fresh parsley and added to the bisque. I ladled some in my bowl and topped with a little shredded Parmesan cheese. I also had a sweet biscuit left over from when my grandma came down from Kentucky last week; she made her famous biscuits for breakfast that Sunday and it was fantastic. The sweet biscuit with the hot seafood bisque was really good together.

All in all, this nights supper wasn't too bad; and note to self: buy a better camera so you can see the food the way I see it.

RedNeck Wedding Cake

These are pictures of a cake my Grandma from Kentucky decorated. Someone requested a redneck wedding cake with a fishing scene on top.
This is what she ended up with; it is so great!
I can't wait to see what my Grandma decorates next!

Memorial Day Grill Out

This memorial day my family and I grilled everything you can imagine. The main dishes were jumbo shrimp with a jalapeno-toasted garlic vinaigrette and skirt steak kabobs with red chili paste and Teriyaki glaze. For the side dishes we had a mixed grill of vegetables, including: zucchini, yellow squash, Brussel sprouts, romaine lettuce, scallions, and portabella mushrooms.

The grilled shrimp with vinaigrette idea came from a Bobby Flay recipe from FoodNetwork.com. Bobby used prawns and habanero's, but we used jumbo shrimp and jalapenos.

Here is the recipe for the shrimp vinaigrette:




Ingredients:
1 tablespoon canola oil, plus 1/2 cup
6 whole cloves garlic, peeled
salt
1/4 cup red wine vinegar
1 to 1 1/2 jalapenos, seeded and chopped
2 teaspoons honey.

What to do:
Pour the tablespoon of oil into a skillet over medium high heat and saute the whole garlic cloves until golden brown on all sides. Then add the browned garlic and all other ingredients into a food processor and blend until smooth.

We greased up the shrimp with olive oil and topped with salt and pepper, lemon juice and fresh chopped parsley. We grilled the shrimp until tender and juicy. Top the shrimp with the vinaigrette and get ready for a tasty extravaganza.


For the beef:
Ingredients:
Skirt steak

chili paste

Teriyaki sauce

Worcestershire sauce

grill seasoning

What to do:

Marinate the skirt steak rubbed in chili paste, Worcestershire sauce, and grill seasoning for at least 30 minutes. After marinating, cut into strips. Fold each strip over to conserve some of the marinade inside the fold, and then skewer with a wooden kabob soaked for at least 30 minutes in water.

Grill the meat kabobs until fully cooked and then sprinkle teriyaki sauce on top.

For the mixed veggi-grill:

List of veggi's:

zucchini, sliced into wedges

yellow squash, sliced into wedges

Brussel sprouts, cut into halves

romaine lettuce, whole leaves

scallions, and

portabella mushrooms, sliced

What to do:

Spread out all veggi's except the mushrooms onto a sheet pan and coat with extra virgin olive oil. Then sprinkle with salt and fresh cracked pepper (it really makes a difference). Add the zest of a lemon onto all of the veggies followed by the juice of the lemon. Finally sprinkle on some chopped parsley.

For the mushrooms coat with extra virgin olive oil and Worcestershire sauce. Then sprinkle with salt, pepper, and fresh chopped parsley.

After everything is seasoned throw all the veggies except the lettuce on the grill. Make sure to get char marks on all the veggies as this adds tremendous flavor! I don't think I could eat Brussel sprouts any other way. After the veggies you can wilt the lettuce on the grill.I hope you try this mixed grill feast!