Grilled Peaches and Angel Food Cake

Here is a delicious dessert to share with your friends and family. It's simple but the perfect ending to a meal. Enjoy!!!






Ingredients:

• 1 cup fruity red wine, such as Merlot or Shiraz
• 1 cup orange juice
• 2 tablespoons Triple Sec or other orange-flavored liqueur
• 2 tablespoons brandy
• 1-2 tablespoons sugar
• 2 teaspoons lemon juice
• 6 ripe but firm medium peaches, peeled and halved
• 6 slices angel food cake (1 inch thick)

Preparation:

1. Combine wine and orange juice in a small heavy saucepan.
   
2. Bring to a boil over high heat and cook until reduced to 1/2 cup, 15 to 20 minutes.
3. Reduce heat to medium-low, stir in Triple Sec (or other orange liqueur), brandy and 1 tablespoon sugar.
   
4. Simmer until the sugar dissolves and flavors combine, about 5 minutes.
   
5. Remove from the heat and stir in lemon juice.
   
6. Taste and stir in remaining sugar if needed for a pleasantly sweet but not cloying sauce.
7. Preheat grill to medium.
   
8. Oil the grill rack (see Tip, below).
9. Brush peaches lightly with 2 tablespoons of the wine sauce, reserving the rest.
   
10. Transfer the peaches and cake slices to the grill.
    
11. Grill the cake over indirect heat or the coolest part of the grill until lightly toasted, about 1 minute per side.
    
12. Grill the peaches over direct heat until softened and browned in spots, 3 to 5 minutes per side. In the last minute of grilling, brush the peaches with 2 tablespoons more of the wine sauce.
13. Arrange 1 cake slice and 2 peach halves on each dessert plate and drizzle with the remaining sauce.
    
14. Serve hot or at room temperature.

Note: To oil the grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)

Sizzled Citrus Shrimp

It wouldn't be true to Carribean nature if seafood wasn't introduced. Here is a simple shrimp reipe. Enjoy!!!







Ingredients:

• 3 tablespoons lemon juice
• 3 tablespoons dry white wine
• 2 teaspoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 pound medium shrimp (30-40 per pound), peeled and deveined
• 1 teaspoon extra-virgin olive oil
• 1 bay leaf
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt, or to taste
• 2 tablespoons chopped fresh parsley

Preparation:

• 3 tablespoons lemon juice
• 3 tablespoons dry white wine
• 2 teaspoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 pound medium shrimp (30-40 per pound), peeled and deveined
• 1 teaspoon extra-virgin olive oil
• 1 bay leaf
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt, or to taste
• 2 tablespoons chopped fresh parsley

Directions

1. Combine lemon juice, wine, 2 teaspoons oil and garlic in a medium bowl.
   
2. Add shrimp and toss to coat.
   
3. Cover and marinate in the refrigerator for 15 minutes, tossing occasionally.
   
4. Drain well, reserving marinade.
5. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
   
6. Add shrimp and cook, turning once, until barely pink, about 30 seconds per side; transfer to a plate.
   
7. Add bay leaf, crushed red pepper and the reserved marinade to the pan; simmer for 4 minutes.
   
8. Return the shrimp and any accumulated juices to the pan; heat through.
   
9. Season with salt, sprinkle with parsley and serve immediately.
   

Beef Tamales

Since I'm in the mood for Spanish food, I'm going to dedicate all of these five blogs to Spanish foods. Who doesn't like to indulge in some delicious Spanish food. Enjoy!!!





Ingredients:

• 2 pounds beef shoulder roast
• Salt and pepper, to taste
• 2 onions, peeled and sliced
• 1 garlic bulb, cloves removed and peeled
• 4 ounces dried New Mexico chilies
• 2 ounces ancho chiles
• 2 ounces pasilla chiles
• 2 tablespoons cumin seed, toasted
• 1 tablespoons salt
• 2 bags dried corn husks, about 3 dozen
• 4 cups masa mix
• 1 tablespoon baking powder
• 2 teaspoons salt
• 4 cups reserved beef broth, warm
• 1 cup vegetable shortening

Preparation:

1. Season the beef shoulder all over with salt and pepper then brown in a large heavy pot over medium heat.
   
2. Once browned on all sides, add enough water to cover the roast along with the 1 sliced onion and about 6 cloves of garlic.
   
3. Cook until the meat is fork tender and comes apart with no resistance, about 2 hours.
   
4. When done, remove the roast to a platter to cool, reserve the beef broth.
5. Hand shred the meat and set aside.
6. To prepare the sauce, remove the tops of the dried chilies and shake out most of the seeds. Place the chilies in a large stockpot and cover them with water.
   
7. Add the cumin, remaining sliced onion and garlic.
   
8. Boil for 20 minutes until the chiles are very soft.
   
9. Transfer the chiles to a blender using tongs and add a ladle full of the chile water (it is best to do this in batches.)
   
10. Puree the chiles until smooth.
    
11. Pass the pureed chiles through a strainer to remove the remaining seeds and skins.
    
12. Pour the chili sauce into a large bowl and add salt, stir to incorporate.
    
13. Taste to check seasonings, add more if necessary.
    
14. Add the shredded beef to the bowl of chili sauce, and mix thoroughly.
15. Refrigerate until ready to use.
16. Go through the dried cornhusks, separate them and discard the silk, be careful since the husks are fragile when dry.
    
17. Soak them in a sink filled with warm water for 30 minutes to soften.
    
18. In a deep bowl, combine the masa, baking powder, and salt.
    
19. Pour the broth into the masa a little at a time, working it in with your fingers.
    
20. In a small bowl, beat the vegetable shortening until fluffy.
    
21. Add it to the masa and beat until the dough has a spongy texture.
22. Rinse, drain, and dry the corn husks.
    
23. Set them out on a sheet pan covered by a damp towel along with the bowls of masa dough and beef in chili sauce.
    
24. Start with the largest husks because they are easier to roll.
    
25. Lay the husk flat on a plate or in your hand with the smooth side up and the narrow end facing you.
    
26. Spread a thin, even layer of masa over the surface of the husk with a tablespoon dipped in water. Do not use too much!
    
27. Add about a tablespoon of the meat filling in the center of the masa.
    
28. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal.
    
29. Pinch the wide top closed.
30. Stand the tamales up in a large steamer or colander with the pinched end up.
    
31. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales.
    
32. Lay a damp cloth over the tamales and cover with lid.
    
33. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away.
    
34. Steam the tamales for 2 hours.
35. The tamales are done when the inside pulls away from the husk.
    
36. The tamale should be soft, firm and not mushy.
    
37. To serve, unfold the husk and spoon about a tablespoon of remaining beef filling on top.
    

Fish Tacos

I am back and I am sorry for the recent lack of posts. Due to some unfortunate events, I was forced to purchase a new computer so now I'm back and ready to give your guys more recipes to try at home. In today's blog, here is a recipe I've tried before and well over well with my family. Enjoy!!!




Ingredients:

• 1 lb of very fresh fish fillets - (Good fish for tacos are firm fish like cod or flounder)
• Salt and pepper
• Olive oil
• 1 doz corn tortillas (3 tortillas per person)
• Vegetable oil or butter (optional, depending on how you heat your tortillas)
• 1 ripe Avocado
• Cabbage (or iceberg lettuce)
• Cider vinegar
• Salt

Preparation:

1. Prepare the salsa. Either use store bought or make your own.
   
2. Prepare the cabbage and avocado, thinly slice cabbage, put in a small serving bowl.
   
3. Sprinkle with cider vinegar (about a Tbsp) and salt (about a tsp).
   
4. Mix in the vinegar and salt. Peel avocado and remove seed. Chop and reserve for later.
5. Heat the tortillas. Unless you have made fresh tortillas from scratch, you will need to soften them somehow. One way to easily soften and heat a tortilla to simply heat it in the microwave for 20-25 seconds on high heat, on top of a napkin or paper towel to absorb the moisture that is released. We often will heat two tortillas at once in the microwave, heating them for a total of 40 seconds.
6. Another way is to heat a well seasoned (black) large cast iron skillet to medium heat. Add a teaspoon of oil to the pan or spread a half a teaspoon of butter on one side of one tortilla. Place tortilla in the pan (butter side down if you are using butter). As the tortilla sizzles, flip the tortilla with a spatula so that the other side gets some of the oil or butter from the pan. Continue to flip every 10-30 seconds until the tortillas begins to develop air pockets, about a minute. If the pan begins to smoke, lower the temperature. You can skip the butter or oil if you wish and just heat the tortillas up on the skillet without them. We have found that the flavor of packaged tortillas benefits from heating them with a bit of oil.
7. Remove the tortilla from the pan and place it folded on a plate. If the pan is large enough you can prepare two or more tortillas at once. Continue until all the tortillas (estimate 3 per person) are cooked. Set aside.
8. 4 Cook the fish. Soak the fish fillets in cold water for at least one minute. Pat dry with a paper towel. Heat a large stick-free skillet to medium high heat. Add a couple of teaspoons of olive oil to the skillet. Place fish on skillet. Cooking time depends on the thickness of the fillets. A thin fillet may take only one minute on each side to cook. A thicker fillet may take a couple of minutes. Fish should be still barely translucent when cooked. Break off a piece and test if you are not sure. Do not overcook the fish. Remove from pan when done to a separate plate. Sprinkle with salt and pepper.
9. 5 Assembly. I think tacos are best when you assemble them yourself. Place the plate of tortillas, the plate of fish, the salsa, the cabbage, and the avocados on the table and let everyone assemble their own.

Chicken Parmagiana

Here is a dish I havn't had often but when I do it never disappoints the taste buds. This is a simple but delicious recipe for all the enjoy and try on their own. Enjoy!!!




Ingredients for chicken:

• 4 (5-ounce) boneless, skinless, trimmed chicken breasts
• 1/2 cup kosher salt
• 1/2 cup sugar
• 1 1/2 cups all-purpose flour
• 2 eggs
• 1/4 cup milk
• 1 1/2 cups dried bread crumbs
• 1 1/2 cups panko bread crumbs
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound fresh mozzarella cheese, sliced
• 1/4 pound Parmigiano-Reggiano, plus extra for garnish, grated
• Olive oil, for frying (about 2 cups)
• 1 pound penne rigate, cooked al dente
• Tomato sauce, recipe follows

Ingredients for sauce:

• 2 tablespoons extra-virgin olive oil
• 1 yellow onion, minced
• 4 garlic cloves, crushed
• 6 cups peeled and diced Roma tomatoes
• 1 tablespoon thinly sliced fresh basil leaves
• 1/2 tablespoon chopped fresh oregano leaves
• Salt and freshly ground black pepper

Preparation for chicken:

1. Lightly pound the chicken breasts to 1/2-inch thickness.
   
2. Combine the kosher salt, sugar, and 1 quart of water in a 1-gallon size resealable plastic bag; shake until dissolved.
   
3. Add the chicken breasts and soak at room temperature for 30 minutes.
4. Place the flour in a medium bowl.
   
5. Remove the chicken from the brine.
   
6. Shake off excess moisture and, with tongs, lightly dredge the chicken in the flour.
   
7. Shake off the excess flour and transfer to a large plate.
8. Mix the eggs and milk in medium bowl and whisk thoroughly.
   
9. In a separate bowl combine the bread crumbs, oregano, basil, parsley, sea salt, and pepper.
10. Dredge the chicken in the egg and milk mixture with tongs and let excess mixture drain off.
11. Now dredge the chicken into the bread crumb mixture, and lightly pat down in the bread crumbs to adhere.
12. Preheat the broiler.
13. Let the breaded chicken sit for 5 minutes before frying.
    
14. In a medium saucepan on medium-high heat, add enough olive oil to come 1/3 up the side of the chicken.
    
15. Cook the chicken in batches until golden brown on both sides.
    
16. Remove from the pan when cooked and place on a sheet tray.
    
17. Repeat with remaining chicken.
18. When all the chicken is cooked, sprinkle mozzarella and Parmesan evenly over the top.
19. Place under the broiler until the cheese melts and is golden brown.
20. Serve chicken over pasta and ladle tomato sauce on top.
    
21. Garnish with additional Parmesan.

Preparation for sauce:

1. Heat the olive oil over medium heat in a saucepan.
   
2. Add the onions and cook until translucent.
   
3. Add the garlic and cook until almost brown, then add tomatoes.
   
4. Saute for 30 minutes over low to medium heat.
   
5. Add the basil and oregano and continue to cook for 30 minutes longer.
   
6. Puree in a food mill or let cool and puree in a food processor.
   
7. Season with salt and pepper, to taste.
   

Shrimp Linguine

Here is my final recipe for the week and this one is a sure fire winner for the family. This dish is sure to make your mouth water and your stomach rumble. Enjoy!!!





Ingredients:

• 1 pound linguine
• 6 tablespoons extra-virgin olive oil
• 1 cup small diced onion
• 3 tablespoons minced garlic
• 2 to 3 teaspoons crushed red pepper flakes
• 1 1/2 cups canned tomato sauce
• 2 tablespoons tomato paste
• 1 1/2 pounds shrimp, peeled and deveined with tails removed
• 1 teaspoon salt, plus more for pasta water
• 2 tablespoons chopped fresh parsley leaves
• 1/2 cup grated Parmesan

Preparation:

1. Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot.
   
2. Cook for 5 minutes and then drain; pasta will be only partially cooked.
   
3. As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil.
4. Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes.
   
5. Add the garlic to the pan and saute until fragrant, about 30 seconds.
   
6. Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste.
   
7. Cook the sauce until reduced by about half, about 5 minutes.
   
8. Add the shrimp to the pan and cook for 2 minutes.
   
9. Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes.
   
10. Season the pasta with the salt and garnish with the parsley.
    
11. Toss to combine and serve with grated Parmesan.

3 Cheese Garlic Bread

Recipe 4 won't disappoint either. Here a classical dish but will always be eaten from now until death. Enjoy!!!

Ingredients:

• 2 garlic cloves
• 1/2 cup butter, softened
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon cayenne
• 1 loaf French bread (1 lb.)
• 1 cup freshly shredded sharp cheddar cheese
• 1 cup freshly shredded jack cheese
• 1/2 cup freshly grated parmesan cheese

Preparation:

1. 1. Preheat broiler with 1 rack on the bottom of oven and 1 rack about 4 1/2 in. from heat.
2. 2. In a food processor, whirl garlic cloves until finely chopped.
   
3. Add butter, granulated garlic, and cayenne and whirl until smooth and well blended, scraping bowl as necessary.
4. 3. Halve bread lengthwise and evenly coat cut sides with garlic spread.
   
5. Place bread, cut side up, on a baking pan and broil on bottom rack until butter is sizzling, about 2 minutes.
6. 4. In a medium bowl, toss together cheddar, jack, and parmesan cheeses.
7. 5. Remove bread from oven and sprinkle evenly with cheese mixture.
8. Return bread to top oven rack and broil until cheese has melted and is just beginning to turn golden, about 1 1/2 minutes.
   
9. Transfer bread to a cutting board and cut into 1 1/2-in.-wide slices.
   

Mango Island Margarita

Recipe 3 and more on the way. Here is a drink that is sure to wisk you away to an island paradise. Enjoy!!!






Ingredients:

• Ice
• 2 oz. Blaco Tequilla
• 1 oz. Cointreau or Triple Sec
• 1 lime, juiced
• 1 c. fresh mango chunks
• 2 oz. sweet and sour mix

Preparation:

1. In a shaker, combine ice, all the alcohol plus the lime juice.
2. Shake ingredients and strain in a pint glass over ice.
3. In a blender, combine ice and mago and blend until smooth.
4. Pour the slush in the glass and enjoy.

Spicy Wedges

My second post for today was a recipe I came across on Tuesday and made me hungry just looking at them. Enjoy!!!






Ingredients:

• 3 large Russet Potatoes, peeled and cut into wedges
• 1/4 cup melted butter
• 1/4 cup oil
• 1 tbsp. seasoned salt
• 1/2 tsp. cayenne pepper
• 3 tbsp. grated Parmesan cheese
• salt

Preparation:

1. Preheat oven to 450 degrees.
2. In a large bowl, toss the potatoes and all the seasonings plus the butter and oil. Add salt if needed.
3. Arrange in a single layer on 2 sheet pans.
4. Bake until golden brown, about 45 minutes. Be sure to turn over wedges half way through the cooking so the bottom can brown as well.
5. Remove from oven and taste to see if more seasoning is needed.
6. Garnish with more cheese and serve hot.

Cheesesteak

Due to some technical problems, I havn't been able to post my daily recipes but I'm back and will not dissappoint. In today's blog, I will be post all the recipes I've saved throughout the week. Here is the first of five dishes to make your mouth water. Enjoy!!!





Ingredients:

• 1 pound Rib Eye, frozen, then cut very thin
• 1 Jalapeno
• Sliced American Cheese
• 4 Hoagie Rolls

Preparation:

1. Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat.
2. Remove the meat from the freezer and slice very thinly.
3. Heat griddle or grill pan over high heat.
4. Brush steak slices with oil and season with salt and pepper.
5. Cook for 45 to 60 seconds per side or until brown.
6. Break slices about to resemble tiny strips or ground meat.
7. Place meat onto bun and place cheese and top with jalopenos.
8. Serve hot with fries.
   

Triple Chocolate Cookies

Growing up, everyone have something in common even if we don't know each other. From the time that we're kids, we all love cookies, whether it's store brand or homemade. Here is an easy recipe too wow everyone who has one. Enjoy!!!




Ingredients:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon fine salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground cloves
• 8 tablespoons unsalted butter (1 stick)
• 6 ounces bittersweet chocolate, finely chopped
• 2 large eggs
• 1 large yolk
• 1 cup firmly packed light brown sugar
• 2 teaspoons pure vanilla extract
• 6 ounces semisweet chocolate chips
• 6 ounces white chocolate chips

Preparation:

1. Whisk the flour, baking powder, salt, baking soda, and cloves together in a medium bowl. Melt the butter in a saucepan over medium heat.
   
2. Remove pan from the heat, add the bittersweet chocolate, then set aside until melted.
3. Whisk the eggs, brown sugar, and vanilla together in a medium bowl, then slowly whisk in chocolate.
   
4. Stir in the flour mixture to make a loose dough. Don't overwork the dough.
   
5. Fold in the chips.
   
6. Cover with plastic wrap and refrigerate until firm, about 2 hours.
7. Preheat oven to 350 degrees F (or 325 if convection option is available).
8. Line a baking sheet with parchment paper.
   
9. Form dough into balls, about 2 inches or 1 1/2 ounces each, and put on the prepared baking sheets, leaving a couple inches between the cookies.
   
10. Bake until outside is crackly, but the center is still moist, about 13 to 15 minutes, or 12 in convection.
    
11. Cool on a rack.