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Posts Tagged ‘Garlic’


Welcome back for another edition of Tasty Tuesday! Today I am featuring marinated tuna steaks. The flavors of the marinade made for a lovely fish dish. It is easy to make. Total time with preparation and cooking is 40 minutes. Are you ready to head into the kitchen?

Ingredients
2 – 1″ thick tuna steaks, 8 ounces each

Tuna Steaks

Tuna Steaks

1/4 cup of fresh squeezed orange juice
1/4 cup of low sodium soy sauce
2 TBS extra virgin olive oil
1 TBS fresh squeezed lemon juice
1 TBS dried parsley flakes
2 cloves of garlic, finely chopped
1/4 tsp dried oregano, crushed
5 twists of fresh ground pepper

Take out your tuna steaks and place them in a zipper bag. Then in a measuring cup, add the remaining ingredients. Stir well to combine.

Marinade

Marinade

Pour this over the tuna, seal the bag, and shake it to get the tuna well coated with the marinade.
Marinating tuna steaks

Marinating tuna steaks

Place this back in the refrigerator.

After 30 minutes take out the tuna. In a glass baking pan, add the tuna and the marinade.

Ready to bake

Ready to bake

Bake these at 350 for 5 minutes a side. Turning the steaks after 5 minutes, spoon some of the pan juices over the steaks.
Midway through cooking

Midway through cooking

Here it is when it is done.

A perfectly cooked tuna steak

A perfectly cooked tuna steak

You want to have pink in the middle of your tuna steak, otherwise you will end up with a tough piece of fish.

Very tasty steaks! While these were very good, I think that the best way to cook these would be over a grill. Let me know if you try this recipe. Have a great week and stay tuned for another amazing recipe next week!

Be well… ^..^

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Welcome back for another edition of Tasty Tuesday! With BBQ season in full swing here I thought that we would revisit a very tasty dish that is fabuloso on grilled steaks. It is so easy to make and so flavorful. Today’s recipe is Sauteed Mushrooms. Ready to head into the kitchen?

Ingredients
1/2# crimini mushrooms
4 cloves of garlic
2 TBS butter
fresh ground black pepper

A short list. Let’s get this together. First take the mushrooms, rinse them in water and then towel dry removing any lingering soil from the mushroom. Make thick slices, and take a few to chop up.

Crimini Mushrooms

Crimini Mushrooms

Next, chop up the garlic. Take out a saute pan and add the butter and the garlic.

4 cloves of garlic with 2 TBS butter

4 cloves of garlic with 2 TBS butter

Turn the heat on to medium heat. When you can just smell the aroma of the garlic, add in the mushrooms and a few twists of fresh cracked pepper. Stir. Let the mushrooms sweat. Here is a photo of them mid-way through.

Midway through cooking

Midway through cooking

The fragrance is amazing isn’t it? Here is what they look like when they are done.

Serve these puppies up!

Serve these puppies up!

Total cooking time is between 10-15 minutes. Spoon equal portions over your grilled steaks.

Sauteed Mushrooms

Sauteed Mushrooms

Feel free to use these too over chicken or some juicy pork chops done on the grill!

Well thanks for stopping by today and stay tuned for another excellent recipe coming to your kitchen next week! Be well… ^..^

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I love cooking in my crock pot and today’s recipe adds another one to the list of crock pot recipes that I have shared with you. Today I feature another tasty beef short rib recipe that is rich and flavorful! Let’s stop for a preview.

Short Rib Preview

Short Rib Preview

For this easy recipe, plan on a half hour of prep time and 10 hours of cooking. This recipe serves 8. Are you ready to head into the kitchen? Let’s go!

Ingredients
2 packages of short ribs, there will be 7-8 ribs
1 tsp kosher salt
3/4 tsp fresh cracked pepper
3 small leeks, greens trimmed off and discarded
5 large cloves of garlic
1 1/4″ slice of fresh garlic, skin peeled off
1 star anise
2 chile de arbol
even mix of sherry and brandy, poured to 1/3 cup total
2 oranges, juiced, and skins cut into strips
1/4 cup of light brown sugar, packed tight
fresh cilantro
4 oranges to serve with the dish

Rub the ribs with the salt and pepper.

Ribs are ready to brown

Ribs are ready to brown

Pre-cook them under the broiler until brown on all sides. While these are browning, let’s get the remaining ingredients ready. Take the leeks and cut into thick slices. Remove the papery skin off the garlic and slice thinly. Set aside the star anise and the chiles. Pour out the sherry and brandy. Juice the oranges and cut the skin into strips and measure out the soy sauce and brown sugar.

Now put the leeks into the crock pot.

Leeks are added to the crock pot

Leeks are added to the crock pot

Place the browned short ribs over the leeks.

Browned ribs are added to the crock pot

Browned ribs are added to the crock pot

Now add the garlic and ginger slices and the chiles. Break up the star anise as you add it.

Add in the garlic, ginger, chiles and star anise

Add in the garlic, ginger, chiles and star anise

In a bowl combine the sherry, brandy, orange juice, orange rind (give these a bit of a twist so that the essential oils get added), soy sauce and brown sugar. Stir well to combine. Then pour this over the ribs.

Mix the sherry, brandy, orange juice, soy sauce, brown sugar and orange rinds together

Mix the sherry, brandy, orange juice, soy sauce, brown sugar and orange rinds together

Pour the mixture over the ribs

Pour the mixture over the ribs

These are now ready to cook! Set the crock pot on low heat, set the timer for 10 hours, cover it and let it do its thing.

When the timer goes off, remove the lid, remove the ribs from the crock pot. The bones should slide right out of the meat. Set the meat aside. Toss the chiles, orange peels, and skim the fat. Slice up the oranges. Wash and chop up a good fistful of cilantro. Serve the ribs over rice, spoon a little juice over the meat then top with cilantro and serve with some sliced orange.

Serve the short ribs over rice

Serve the short ribs over rice

I think that you will enjoy the amazing flavors of this dish. Please let me know if you try this dish.

Thanks for stopping by today and stay tuned for another amazing recipe coming to you next week! Be well… ^..^

Now place the

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Welcome back for another edition of Tasty Tuesday. This is the day that I devote to sharing an easy to prepare recipe that is chock full of flavor. Today is no exception. The secret ingredient to this recipe is fresh cilantro. Are you ready to head into the kitchen? Let’s go!

Ingredients
8 large fresh scallops
1 TBS lemon pepper
1 1/2 TBS butter
3 cloves of garlic, finely chopped
1/4 cup dry white wine
handful of fresh cilantro

Let’s start with the scallops. Looking at them you will notice that on one side there is lighter colored piece that runs from top to bottom. This is this is a ligament. You need to remove this. It actually peels off fairly easily. If you leave this on, that area of the scallop will be very tough to chew. The actual scallop that you eat is called the abductor muscle.

Now let’s get the rest of the ingredients ready. Add the butter to you fry pan. Chop up the garlic, measure out the wine and the lemon pepper. Wash the cilantro very well. They grow this in a sandy soil, and you need to get that off the cilantro before using it in any dish.

Now turn the heat up on your skillet to medium heat and let’s get that butter melted.

Melt the butter

Melt the butter

When it has melted, add the garlic.

Add the garlic

Add the garlic

As the aroma of the garlic rises, take a deep breath in and enjoy that amazing fragrance. Let this cook for about 2 minutes. Then add in the wine.

Add in the wine and reduce

Add in the wine and reduce

Bring the heat up to medium high and reduce until the fluid to half. Turn the heat back to medium and then add the scallops.

Add the scallops

Add the scallops

Let this cook without disturbing them for about 4 minutes. Watch the scallops as they cook. You will notice that from the bottom the color of the scallops changes from a fluid white to a bright white. When that color hits the middle of the scallops, turn them.

Ready to turn

Ready to turn

Turn the scallops

Turn the scallops

Now turn off the heat and cover the pan. Let this sit for 5 minutes. While they sit, get out your plate and cover the middle with the chopped cilantro. After the scallops have sat for the 5 minutes, they are ready to serve. Center them over the cilantro, and spoon some of the pan juices over the scallops.

Serve them up on a bed of cilantro

Serve them up on a bed of cilantro

Serve some french bread with this dish and use the bread to dip into the sauce. You can serve this as an appetizer or as a main dish. The flavors of this dish are amazing, and your guests will think that you worked hard making this dish.

I hope that you enjoyed being in the kitchen with me today, and that you try this easy and flavorful dish. Stay tuned for another exciting recipe coming up next week. Be well… ^..^

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It is time for another story! Thursday’s I devote the day to writing for the Friday Fictioneers flash fiction challenge hosted by Rochelle Wisoff-Fields. The challenge requires that you write a story of no more than 100 words and that the story have a beginning, middle and end. So here is today’s photo and my story.

Garlic Shop - Photo by Kent Bonham

Garlic Shop – Photo by Kent Bonham

Walking along the promenade, window-shopping, we came across this store called “Trak All the Way.” We could smell the shop before we came upon it. Garlic! I love garlic!

Heading inside we were surprised to find that all they had were religious crosses and, of course, garlic. It was then that we realized the reason that they sold what they did was to keep the vamps away.

The sun was setting as we turned to leave. The woman ran over, hung a cross around my neck and handed me some garlic. “No charge,” she said. “Be very careful going home.”

* * * * * * * * * *

Thanks goes out to Rochelle Wisoff-Fields for hosting Friday Fictioneers, and to Kent Bonham for the photo that inspired this story. As to you, dear reader, I thank you too for taking the time to stop by today.

Have an amazing day and be well… ^..^

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Time for another edition of Tasty Tuesday! I devote Tuesday’s to posting easy to make recipes. Today is no exception as we head into the kitchen to prepare a pork loin dish that is sure to please those at your table. Are you ready to head into the kitchen? Let’s go!

Ingredients
2 1/2# pork loin (there should be two in the package)
4 TBS extra virgin olive oil
8 cloves of garlic, finely chopped, set 2 aside from the 8 for later use
5 sprigs of fresh rosemary, chopped
10 sage leaves, chopped
1 cup Pinot Grigio or other dry white wine
Fresh ground salt and pepper
9 crimini mushroom, sliced
1/2 cup milk

Ingredients

Ingredients

One hour before cooking this dish, remove the pork from the refrigerator so that it warms up a bit. After the hour, take the olive oil and add it to a cast iron dutch oven. Turn the heat on to medium, and when it feels hot, check by holding your hand over the oil, add in 6 cloves of chopped garlic, the rosemary and the sage. Saute for two minutes.

Saute the garlic, rosemary, and sage

Saute the garlic, rosemary, and sage

Carefully add in the pork loin. You want to brown these on all sides.

Add in the pork loin

Add in the pork loin

Brown on all sides

Brown on all sides

Remove the pork to a dish and set aside. Slowly add the white wine to the pan, scraping the bottom to lift any of the browned bits at the bottom.

The wine is added

The wine is added

Add back the pork and season with a bit of salt and pepper.

Add back the pork loin

Add back the pork loin

Cover the pot partially. Cook this for an hour, turning the meat every 15 minutes. If the juices at the bottom appears to be too low, add a bit of the water.

Midway through cooking

Midway through cooking

After an hour, remove the pork from the pot.

Now let’s turn to the mushrooms. Add in the mushroom to the pot and saute for about 5 minutes.

Mushrooms added to the juices in the pot

Mushrooms added to the juices in the pot

Turn off the heat and let the liquid cool. It needs to be cool so that when you add the milk it will not curdle. Let the meat sit and the gravy cool for about 15 – 20 minutes.

When the gravy is cool, add in the milk.

Milk is added to the gravy

Milk is added to the gravy

Then turn the heat up to medium low. Heat for about 5 minutes, stirring occasionally, until it is hot.

While the sauce is doing its thing, slice the pork loin into one inch slices. When the gravy is hot, pour a bit over the sliced pork loin.

Sliced pork with gravy

Sliced pork with gravy

Put the rest into a gravy boat, and serve with the sliced pork.

Dinner is served!

Dinner is served!

Now doesn’t that look good? I served the pork with 3 cheese potato wedges and steamed peas.

Thank you for stopping by today. I hope that you enjoyed this edition of Tasty Tuesday. Stay tuned for next week’s recipe. We will be preparing those amazing looking 3 cheese potato wedges. Be well… ^..^

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Welcome back to another edition of Tasty Tuesday! Today we are heading into the kitchen to make a lovely fish dish using cod, or merluzzo. This dish is easy to make and chock full of amazing flavors. This is a dish to impress. The recipe today is for two, and prep time is about 15 minutes. Cooking time for this dish is 20-25 minutes. Ready to head into the kitchen? OK! Let’s go!

Ingredients
2 cod filets
1 stalk of celery
2 cloves of garlic
1 slice of a medium onion
1 TBS Italian parsley
salt and pepper
3 TBS of butter, divided into 1 TBS and 2TBS
1/2 cup seasoned bread crumbs
dry white wine

Ingredients

Ingredients

Get out a baking dish, and using the 1 TBS of butter, grease your pan. Lay the 2 pieces of cod in the pan. Set your oven for baking at 350 degrees.

Fish in a buttered baking dish

Fish in a buttered baking dish

The next thing we are going to do is to finely chop up the celery, garlic, onion and parsley. As you chop these add them to a small mixing bowl. Add a bit of salt and pepper to taste.

Celery, onion, garlic and parsley

Celery, onion, garlic and parsley

Stir this up so that the mixture is evenly blended.

All stirred up

All stirred up

Now take your mixture and cover the fish with it.

Fish covered with the mixture

Fish covered with the mixture

Slowly pour over the fish the white wine until there is about 1/4″ in the baking pan.

Pour wine over the fish

Pour wine over the fish

Now for the breadcrumbs. We want to melt the 2 TBS of butter in the microwave. I set the time for 20 seconds. Then to the bowl add in the breadcrumbs and mix until all the butter has been absorbed. It should look like this:

Bread crumbs mixed with melted butter

Bread crumbs mixed with melted butter

The next step is to cover the fish with the bread crumbs.

Bread crumbs go over the fish

Bread crumbs go over the fish

Now pop this into your preheated oven and set the timer for 20 minutes. Here is what the dish looks like as it cooks.

Checking out the fish as it bakes

Checking out the fish as it bakes

While my fish is cooking, I prepared jasmine rice and broccoli with carrots. The aromas in the kitchen are delicate and fragrant. Check your fish to see that it flakes, which is when this will be ready. Once all is done, plate it up and dinner is served!

Dinner is served!

Dinner is served!

Doesn’t that look good? As cod is not a fishy tasting fish, you will find that this dish really does not need lemon, but feel free to serve it with lemon wedges if you choose to.

Thank you for stopping by for another edition of Tasty Tuesday! Stay tuned for another exciting and easy to prepare recipe next week. See you then! Be well… ^..^

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