Strawberries make a wonderful addition to this refreshing salad. The ingredients are simple and you can toss the salad together in minutes. Just combine your favorite mixed greens; I used a variety of artisan greens, spinach and fresh basil for an aromatic taste; with sliced red onion, cucumber and quartered strawberries (fraises are a good choice). Finally, add creamy avocado slices for a finishing touch. The Tarragon Mustard Vinaigrette dressing is one that I use often for many salad combinations. It’s herby and slightly tangy flavor completes this salad and makes a pleasantly savory addition. Enjoy!

Strawberry Salad

Strawberries are a popular fruit that make a refreshing addition to this simple mixed green salad. The Tarragon Mustard Vinaigrette is pleasingly complimenting and creates an unexpected savory flavor!

Ingredients

5-6 large handfuls Mixed Greens (about 9-10 oz)
½ cup chopped fresh Basil (about 1.5 oz)
½ cup very thinly sliced Red Onion (about ¼ onion)
1 cup thinly sliced Cucumber, about 5 oz (English or Persian Cucumber recommended)
12 large Strawberries, tops removed, quartered (about 10 oz)
1 large firm ripe Avocado, halved lengthwise, pitted, then sliced

Dressing

Tarragon Mustard Vinaigrette –get recipe

Preparation

Toss mixed greens, basil, red onion, cucumbers and strawberries in a large bowl or platter. Fan sliced avocado on top of salad. Serve with Tarragon Mustard Vinaigrette.

Serves 4-6

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These Salmon cakes are the ultimate seafood comfort food.  The yogurt dill sauce topping is a must!  Better yet you can create your own Salmon cake sandwich with your choice of bread and toppings. I serve mine with warmed pita bread, tomato and avocado slices.

Ingredients
3 pounds skinless salmon fillet, minced
½ cup red onion, finely chopped
¼ cup chopped dill, packed
½ cup pita bread crumbs
1 tablespoon dijon mustard
3 tablespoons extra virgin olive oil, plus additional for cooking
3 tablespoons fresh lemon juice, (about 1 large lemon)
½ cup mayonnaise
1 teaspoon salt
1 teaspoon black pepper

Yogurt Dill Sauce
1 ½ cups whole plain yogurt
½ cup sour cream
2 tablespoons chopped dill
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
salt and pepper to taste

Preparation
Mix salmon, onion, ¼ cup dill, bread crumbs, 3 tablespoons olive oil, 3 tablespoons lemon juice, salt and pepper in a large mixing bowl. Cover and chill for 1 hour or up to one day. Form into small patties (about 3 inches in diameter and one quarter inch thick).

To make Yogurt Dill Sauce stir together yogurt, sour cream, 2 tablespoons dill, 1 tablespoon lemon juice, and lemon zest in a small bowl. Season with salt and pepper to taste. Cover and refrigerate until ready to use.

Coat large scan pan or other heavy-nonstick large skillet with a thin layer of extra virgin olive oil on medium-high heat until it simmers. Cook salmon cakes in batches, carefully turning over once, until golden and just cooked thru about 7-8 minutes total. Repeat with remaining batches. Serve with Yogurt Dill Sauce.

Makes about 18 Salmon Cakes

*To prepare pita bread breadcrumbs, tear pieces of pita bread in a food processor and pulse until fine bread crumbs form.

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Valentine’s Day is around the corner. If you’re skipping dinner reservations this year, treat your significant other to this special Beef Wellington dish! There is no better way to show your love then with a delicious meal straight from the heart.

You won’t believe how easy this version of Beef Wellington is to prepare. Puff pastry is simple to work with and less intimidating than it looks. Mascarpone cheese acts as the sticking agent to hold the beef and puff pastry together while creating a mildly creamy flavor to the prosciutto and tender juicy beef.

The flavors complete each other with the Port Wine Chocolate Reduction Sauce. I am a fan of dessert wine and was excited to cook with it. The result was better than I expected. In light of the Valentine’s spirit, I whisked in a touch of bittersweet chocolate. Get ready to impress your loved ones with this exquisite masterpiece!

Prosciutto and Mascarpone Cheese Beef Wellington with Port Wine Chocolate Reduction Sauce

This is a fabulous dish to make for any special occasion. The prosciutto and mascarpone cheese make an amazing combination with this tender cut of beef and flaky puff pastry. It gets even better when you dip into the Port Wine Chocolate Reduction sauce.  Absolute perfection!

Ingredients

1 ½ pound trimmed Beef Tenderloin, trimmed (even thickness)
4-5 oz Mascarpone Cheese
6 oz thinly sliced Prosciutto (about 6-7 slices)
1 9×9 inch Puff Pastry sheet, thawed (Aussie Bakery brand recommended)
1 Egg + 1 tablespoon water, whisked
Freshly ground Sea Salt and Black Pepper
Extra Virgin Olive Oil

Port Wine Chocolate Reduction Sauce

2 tablespoons Unsalted Butter
¼ cup Shallots, finely minced (about 1-2 shallots)
1 cup Baby Bella Mushrooms, finely minced (about 5 mushrooms)
Pinch of dried Thyme
2 cups Beef Stock
1 cup Port Wine
¼ cup (about 1.5 oz) Bittersweet Chocolate Chips (preferably Ghirardelli)
Freshly ground Sea Salt and Black Pepper to taste

Preparation

Preheat oven to 400 degrees with rack in the center.

Pat beef dry and generously season with sea salt and fresh ground pepper on all sides. Rub beef all over with olive oil. Heat a large skillet on high heat (preferably a lightly oiled cast iron skillet) and lightly coat with oil. When oil begins to simmer place beef on pan and quickly brown on all sides, about 3-4 minutes total.  Remove beef from pan and set aside to cool.

Carefully unfold puff pastry sheet on a lightly floured large working surface. Gently roll puff pastry out to about 12 x 12 inches flipping over once while rolling. Generously spread mascarpone cheese all over one side of puff pastry sheet. Lay prosciutto slices across the puff pastry to cover entire sheet. Place beef tenderloin in the center, roll up one side, then the other. Fold over ends and trim if necessary. Brush with egg wash. Place the beef on a lightly oiled baking sheet, seam side down and brush the top side with egg wash. (Egg wash should coat entirely) Carefully make 4-5 slits across top using the tip of a paring knife. Bake for 20-25 minutes until pastry is golden brown and thermometer reaches 125 degrees in the center for medium rare.  Remove from oven and let it rest, about 10 minutes.

While Tenderloin is baking Prepare Port Wine Chocolate Reduction Sauce: Melt butter in a sauce pan over medium-high heat. Add shallots, mushrooms and a pinch of thyme and sauté until softened, about 3-4 minutes. Stir in beef stock and port wine and bring to a boil until reduced to a little less than half, about 15-20 minutes. Reduce heat and whisk in chocolate. Season with freshly ground sea salt and black pepper and simmer until sauce thickens. Remove from heat and set aside.

Cut beef into large slices and serve with sauce.

Serves 4-6

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Vibrant red and golden beet colors will draw your attention to this earthy and flavorful salad. The red beets are roasted then emulsified in a tangy shallot vinaigrette, placed on a bed of complimenting greens, decorated with beautiful golden beet rounds and topped off with crispy parsnip ribbons.

If you don’t know what a parsnip is. Let me introduce you. You’ve probably passed right by them in the grocery store, they are usually right next to the carrots which they resemble accept they are a pale yellowish color. They are sweet, slightly spicy and taste wonderful in a number of dishes.

To create the ribbons for the salad, use a vegetable peeler to make wide long ribbons. Frying the parsnips intensifies the sweet flavor. This recipe calls for 4 cups because you will probably eat half of them before serving. They are addicting!

You also may not be familiar with sunflower greens. I discovered them a month ago and they have become a new favorite. They are the first growth of a sunflower plant, nutty in flavor, loaded with vitamins, and contain a surprisingly large amount of protein!

I’m new to Grapeseed Oil which I use in this recipe. It’s a light tasting oil that works great for frying and sautéing. If you don’t have it on hand, use an alternative neutral oil that is safe for high-heat cooking such as safflower, peanut or light olive oil.

Medium red beets are roasted and large golden beets are boiled in this recipe for versatile flavors, textures and shapes. Feel free to use any method that you prefer to cook the beets. There are no set rules for the ingredient amounts, the dressing will yield for more greens and if you want to take this salad from delicious to over the top, make the breaded goat cheese (optional). It’s the perfect crisp and creamy touch to this mouthwatering salad!

Red and Golden Beet Salad with Crispy Parsnips

Bitter and nutty greens are topped with emulsified roasted red beets, tender golden beet rounds and crispy parsnip ribbons to make a dramatic salad presentation.  If you are feeling extra special, don’t skip out on the breaded goat cheese. It may be the best salad you’ve ever had!

Ingredients

6oz Baby Arugula
1 cup thinly sliced Fennel Bulb (about ½ bulb, halved, then thinly sliced)
2-3oz Sunflower Greens
4 cups largely shaved Parsnip Ribbons (about 4-5 parsnips shaved with a vegetable peeler to make lengthwise wide ribbons)
4 medium Red Beets, removed from stems
2 large Golden Beets, removed from stems
½ cup Grapeseed Oil
Extra Virgin Olive Oil
Sea Salt

Dressing

¼ cup thinly sliced Shallots (about 1 large shallot)
2 teaspoons White Balsamic Vinegar
1 teaspoon Dijon Mustard
1 teaspoon Sugar
½ cup fresh lemon juice, or to taste (about 3 lemons)
½ cup Extra Virgin Olive Oil
Freshly ground Sea Salt and Black Pepper to taste

Breaded Goat Cheese (Optional)

½ inch sliced Goat Cheese Rounds (sliced from a chilled Goat Cheese Log)
Fine Bread Crumbs
1-2 eggs, whisked
Freshly ground Sea Salt and Black Pepper

Preparation

Place rack in upper thirds of the oven and set to broil. Rinse and scrub the red beets leaving skins on. Pat dry and place on a large sheet of aluminum foil. Sprinkle the beets with salt and drizzle with olive oil. Fold the foil over them and crimp the sides closed. Roast beets until tender, about 30-45 minutes depending on size. Remove from oven, allow to cool, then peel. Slice in quarters, set aside.

Rinse and scrub golden beets leaving the skins on. Place in a medium pot; fill with water to cover beets and add a dash a salt. Bring to a boil, partially covered then reduce to a medium simmer. Cook beets until tender, about 30-45 minutes depending on size.  Drain, allow to cool, then peel. Slice into ¼ inch rounds. Set aside.

Prepare Dressing: Place shallots, white balsamic vinegar, Dijon mustard, sugar and lemon juice in a medium sized mixing bowl. Whisk in extra virgin olive oil and generously season with salt and pepper to taste. Toss in red beets and set aside to allow flavors to come together.

Fry Parsnips: Line a large baking sheet or dish with 2 layers of paper towel. Heat ½ cup grapeseed in a large heavy non-stick frying pan until oil starts to sizzle. Working in batches, carefully drop handfuls of the parsnip ribbons into the oil over moderately high heat, stirring occasionally with a wooden spoon until ribbons deepen in color and start to crisp, about 2-3 minutes. Transfer parsnips to the paper towels and cool.  Add additional oil if needed between batches if needed.

Optional: Prepare and Pan Fry Goat Cheese: Line a baking tray with parchment paper. Sprinkle both sides of goat cheese rounds with salt and pepper.  Dip the goat cheese rounds, one at a time into the egg mixture, letting the excess drip back into the bowl, then roll in the bread crumbs to fully coat both sides and place side by side on baking tray. Cover and place in the freezer for about 15 minutes or until ready to use. Using same fry pan that was used for parsnips, add additional grapeseed oil if needed to coat the pan. Heat oil to a simmer, carefully place the goat cheese rounds in the pan and fry on medium-high heat until lightly browned and crisp, about 2-3 minutes per side. Drain on paper towels.

Assemble Salad: Toss arugula and fennel in a large serving dish/platter (shape of your choice.) Top with sunflower greens. Using a slotted spoon, transfer red beets and shallots from dressing mixture and stack in the center of the salad.  Place golden beet slices all around the salad mixture. Top with desired amount of fried parsnips. If using breaded goat cheese, serve desired amount to surround each individual salad plate. Serve with remaining dressing (from red beet mixture) on the side to pass around.

Serves 4

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When I see something that looks delicious I have to make it, even if I’ve never tasted it. Risky, I know. This was my experience with Cioppino. I was hosting a dinner and decided to make the seafood soup dish that attracted my attention at some of my favorite restaurants.

The name Cioppino comes from ciuppin, a word in the Ligurian dialect of the port city of Genoa, Italy meaning “to chop” or “chopped”. It is considered an Italian-American dish that originated in San Francisco and is related to various fish soups and stews of Italian Cuisine. It describes the process of making a stew by chopping up various leftovers of the day’s catch.

The end result was outstanding. I fell in love instantaneously and my family and friends have raved about this dish ever since.

There are a number of reasons why this dish is perfect for entertaining.

1. You can make the soup base ahead of time. The longer it simmers, the more flavorful and rich it will taste.
2. When your guests arrive and just before serving you simply add in the seafood and within minutes the Cioppino is ready to serve.
3. You can use a variety of your favorite seafood, whether it be shellfish (mussels, clams, oysters, crab legs) or firm fleshed fish, which I prefer (halibut, sea bass, shrimp, scallops, salmon).
4. Who doesn’t love seafood?
5. You get to cook with your favorite bottle of dry white wine!
6. Your friends and family will give you big hugs and kisses.
7. It’ easy to make.
8. It’s good.
9. It’s so good!

Now, for the finishing touch. Cioppino is typically served with toasted bread, either sourdough or baguette. I suggest using slices of toasted baguette for this recipe and generously spreading my Roasted Red Pepper Garlic Spread. It’s a must and it takes the dish from fantastic to WOW!

If you’ve had Cioppino before, this recipe has few spices and a rich base. Since my first taste, I have tried many versions, all of which are wonderful. This is one elegant meal that you will not forget!

Cioppino with Roasted Red Pepper Garlic Spread

Cioppino is a wonderful seafood soup to serve for any dinner occasion. The secret to a good cioppino is to use good quality ingredients and to simmer the base for several hours before serving. I serve it with slices of  toasted baguette bread topped with a Roasted Red Pepper and Garlic Spread.

Ingredients

5 tablespoons extra virgin olive oil
1 large white onion finely chopped (about 2 ½ cups)
1 large fennel bulb finely chopped (about 2 ½ cups)
4 shallots finely chopped (about ½ cup)
4 large garlic cloves finely chopped (about 2 tablespoons)
1/2 teaspoon dried crushed red pepper flakes
1 (15 oz) can tomato paste
2 (28 oz) cans diced tomatoes in juice
4 cups fish stock (preferably halibut stock)
1 ½ cups dry white wine (Pinot Grigio recommended)
2 bay leaves
2 teaspoons salt
1 pound uncooked large shrimp peeled, deveined and cut in halves
1 pound large scallops cut into 1- inch chunks
1 pound halibut fillet cut into 1- inch chucks
1 pound Chilean sea bass filet cut into 1- inch chunks
(You can substitute the fish with any other firm-fleshed fish fillets that you prefer; you can also add shellfish such as mussels and clams. If using shellfish add them 5 minutes before you add the fish and discard any that do not open)

Roasted Red Pepper Garlic Spread - see recipe

Preparation

Heat the olive oil in a large cast iron or other large pot over medium heat. Add the onion, fennel, shallots and salt and saute until translucent, about 10 minutes. Add the garlic and red pepper flakes and saute another 2 minutes. Add tomato paste and saute for one minute. Add tomatoes with their juices, white wine, fish stock, and bay leaves. Cover and bring to a boil then simmer (partially covered) on medium heat for 1 hour, stirring occasionally.

Add the shrimp, halibut, and scallops and gently stir and simmer until the fish is just cooked thru about 2-4 minutes. Remove from heat and discard bay leaves. Serve immediately with toasted baguette and red pepper garlic spread. The flavor of the soup will be even better if it is simmered on low heat for up to 2 hours longer before adding the seafood. (Bring soup back to a medium simmer before adding the fish)

*Onions, fennel, shallots and garlic may be chopped one day ahead and refrigerated.  All fish may be cleaned, cut and refrigerated one day ahead as well.

Serves 8

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You don’t have to dine at a fancy restaurant to enjoy a good prime rib. All a good piece of beef requires is seasoning and an accurate thermometer. This Standing Rib Roast is a perfect dish to make for any occasion; it’s a common favorite!

I like the dramatic presentation and flavor of the bone in rib roast. You can choose to go boneless and have your butcher prepare a size that fits your needs. For bone-in each rib will feed about 2 guests. Keep in mind that cooking times will vary depending on the size.

The two sauce options are both old classics with a little twist. The Horseradish Chive Sauce for the traditional horseradish lovers; this one has lemon zest and fresh chives for an extra kick, and a Mushroom Wine Sauce for a subtly sweet, aromatic flavor. I can’t decide which I like best!

Medium-rare is the best way to enjoy this tender cut of meat; however, you can cook the internal temperature to your preferred doneness. Below is an Internal Temperature Guide.

Internal Temperature Guide

Below are the internal temperatures to go by, depending on how done you like your prime rib. Remember, these are the temperatures to remove the beef, and not the final temperature. The roast will continue to cook after it’s removed.

Rare: remove at 110 degrees F. (final temp about 120)

Medium-Rare: remove at 120 degrees F. (final temp about 130)

Medium: remove at 130 degrees F. (final temp about 140)

Standing Rib Roast with Horseradish Chive and Mushroom Wine Sauce

Standing rib roast is a perfect beef dish to serve for any occasion. I prefer to serve it with two sauce choices. A horseradish chive sauce for a zingy flavor or a mushroom wine sauce for a mildly sweet flavor. You can purchase any prime rib roast that you prefer. I suggest a bone in for extra flavor. I have the butcher prepare my roast with the rib bones on the bottom so that the bones don’t interfere when slicing the roast.

Ingredients

1 (5 rib) 10lb Standing Rib Roast (Rib Bones on the bottom), excess fat trimmed
¼ cup extra virgin olive oil
sea salt and fresh ground pepper

Horseradish Chive Sauce

1 ½ cups sour cream
2 tablespoons mayonnaise
¼ cup prepared horseradish
2 tablespoons finely chopped chives
½ teaspoon lemon zest

Mushroom Wine Sauce

8 ounces Baby Bella Mushrooms, sliced into ½ inch slices
2 ½ cups beef stock
1 ½ cups Madeira wine
1 ½ cups dry red wine
8 thyme sprigs
4 rosemary sprigs
1 bay leaf
4 tablespoons unsalted butter, room temperature
2 tablespoons white flour

Preparation

Position rack in the center of the oven and preheat to 450 degrees.

Place beef, fat side up in a heavy roasting pan. Rub beef with oil; generously sprinkle with salt and pepper. Bring beef to room temperature before roasting. Roast beef for 20 minutes. Reduce oven temperature to 350 degrees and continue to roast until thermometer inserted into center of the thickest part of the beef away from the bone registers 120-125 degrees for medium-rare, about 2 -2 ½ hours. Transfer beef to a platter and let stand for about 30 minutes loosely covered in foil.

To make Horseradish Chive Sauce: Whisk all ingredients in a small bowl. Season sauce with salt and pepper to taste. Cover and chill until ready to use.

To make Mushroom Wine Sauce: Tie rosemary and thyme sprigs together with kitchen string and set aside. Melt 2 tablespoons butter in a medium sauce pan on medium-high heat. Add mushrooms and saute until slightly softened and browned, about 3-4 minutes. Remove mushrooms from pan and set aside. Add beef stock, Madeira, wine, herbs and bay leaf to pan and bring mixture to a boil until reduced to 2 cups, about 20-25 minutes. Reduce heat to a low simmer. Discard herbs and bay leaf. Mix butter and flour in a small bowl to blend. Whisk into sauce, add mushrooms and simmer until slightly thickened, about 5 minutes. Season to taste with salt and pepper.

*Horseradish Chive Sauce could be made up to two days ahead.

*Mushroom Wine Sauce could be prepared while roast is cooking. Re-heat when ready to serve.

Serves 8-10

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While growing up scents of orange, cardamom and rose water would fill our home when my mother and grandmother baked a Middle Eastern cake that they served often with tea. The traditional cake is dense and eggy with a generous amount of walnuts and soft golden raisins. No matter what time of year, when this cake is in the oven, it smells like Christmas.

Today, my grandmother tells me that the secret to her delicious version is to grind the entire orange in a food processor and add it to the batter; skins, pulp, juice and all. She also never skimps out on any of the sugar and eggs. We’ve had our differences in the kitchen! Let’s just say she doesn’t agree with taking the low calorie approach to desserts and likes to keep it real!

I recently craved the flavors of the cake but changed it up by using the same ingredients and applying a modern twist. Moist cupcakes with hints of orange and cardamom topped with a vanilla rose water frosting and lots of crunchy walnuts on top is what I had in mind. My thoughts became a reality and they turned out just as I expected. Memorable flavors of my childhood converted into delightful mouth watering cupcakes!

A visit to your local Middle Eastern or Ethnic Food Market is necessary to gather the ingredients for this recipe. If you are not familiar with rose water, it smells like heaven and adds an aromatic touch to some of my favorite desserts such as baklava and rice pudding. You will also find cardamom there, a sweet and citrusy pungent flavored spice. It’s best to buy the cardamom whole and grind the desired amount to a fine powder using a coffee grinder. I put the cardamom seeds in with the shell and sift out the chaff after grinding. Before you leave the store, be sure to grab a bag of fresh walnuts, they will make your cupcake topping all the better!

You can frost these cupcakes high and dip your finger in for tastes. The frosting amount is plentiful! Enjoy!

Orange Cardamom Cupcakes with Rose Water Frosting

The inviting scents of cardamom and rose water will make your mouth water for these delightful cupcakes! Treat yourself to one with your afternoon tea!

Ingredients

Cupcakes

2 cups All-Purpose Flour
1½ teaspoons Baking Soda
½ teaspoon Salt
2 teaspoons finely ground Cardamom
1 cup Unsalted Butter, softened
1 ½ cups Sugar
4 large Eggs
1 tablespoon Vanilla Extract
2 teaspoons Rose Water
4 teaspoons Orange Zest (about 2 oranges)
1 cup freshly squeezed Orange Juice (about 2 oranges)
½ cup Whole Milk

Rose Water Frosting

4 cups confectioners’ sugar, sifted
1 ½ cups Unsalted Butter, softened
2 teaspoons Vanilla Extract
4 Teaspoons Rose Water
1-2 Tablespoons Whole Milk

Topping

1 cup coarsely chopped Walnuts

Preparation

Prepare Cupcakes: Preheat oven to 350 degrees with rack in the center. Line two 12-cup muffin pans with cupcake liners. Lightly spray with non-stick cooking spray to prevent tops from sticking.

Sift flour, baking soda, salt and cardamom in a medium bowl, set aside.

Combine orange juice and milk, set aside.

In the bowl of an electric stand mixer fit with the paddle attachment beat the butter until soft. Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time and beat until well incorporated. Add vanilla extract, rose water, and orange zest and beat until combined. Reduce speed to low, add milk/orange juice mixture and flour mixture alternately, beginning and ending with flour mixture, mixing batter until smooth, scraping down sides if needed.

Using a ¼ measuring cup evenly distribute batter inside cupcake holders. Smooth tops then bake in the oven until toothpick inserted into the center of the cupcakes comes out clean, about 18-20 minutes. Remove from oven and allow cupcakes to cool. Transfer cupcakes to a wire rack to cool completely.

While Cupcakes Cool Prepare Frosting: In the bowl of an electric stand mixer fit with the paddle attachment beat butter until soft. Beat in the vanilla extract and rose water. Reduce speed to low and gradually add the confectioners sugar until well combined, scraping down the sides of the bowl if needed. Add 1 tablespoon milk and beat until combined. Beat frosting on high speed until light and fluffy, about 3-4 minutes. (If frosting is too thick, add additional tablespoon of milk and beat a few minutes longer)

Fill a piping bag with frosting and frost the cupcakes starting from the outside and working your way in to the center. Sprinkle tops generously with chopped walnuts.

Makes 24 cupcakes

*Cupcakes keep well in an airtight container for 2-3 days or may be refrigerated. Bring to room temperature before serving.

*Grind Cardamom in a coffee grinder until finely ground. (1 Tablespoon yields about 2 teaspoons ground)

Recipe courtesy of Chef Melody at CookingWithMelody.com. See more at her website.

Making homemade fish tacos could lead to a similar scenario, especially if you are frying the fish. When you don’t have a professional fryer at home, let’s face it, it’s kind of a mess and a challenge to maintain the right oil temperature for frying. We will perfect that another day. Final decision, let’s stick to shrimp tacos for now!!

The chipotle marinade for this recipe is easy to make and well worth the time. You won’t be able to resist eating the shrimp right off the grill. I love the smoky flavor of the chipotle sauce. If you are not familiar with chipotle peppers in adobo sauce, they are canned and can usually be found in the Specialty or International isle in most grocery stores. I always keep a spare can in my pantry. When opened you can reserve the remaining peppers with the sauce in a small covered container and refrigerate for later use.

Along with all of the delicious and necessary toppings for the tacos, the Cilantro Lime Sauce is amazing. The thin consistency makes it easy to drizzle all over your tacos. Drizzle, drizzle drizzle…I can’t believe I’m saying this about sour cream, but it’s so good! If you start to feel a little guilty, don’t worry, keep drizzling, at least it’s made from scratch! The recipe calls for 2-3 serrano peppers. Some peppers may be spicier than others; it’s your call on the level of heat for the sauce.

There is no right or wrong way to assemble the tacos. Lay the ingredients out and stack your tacos to your liking. Pile them high and dive in!

Chipotle Shrimp Tacos with Cilantro Lime Sauce

The chipotle marinated grilled shrimp combined with the delicious taco toppings and spicy yet refreshing cilantro lime sauce will leave an intense flavor in your mouth that will make you wonder why you never made homemade shrimp tacos before! There are no rules on how to assemble your tacos here. My recommendation is to pile it up and be generous with the sauce!

Ingredients

Marinade

3 pounds uncooked large shrimp, peeled, deveined, tails removed (U -15)
¼ cup mashed chipotle peppers in adobo sauce (about 4 large peppers)
1 cup green onions (green and white parts) finely chopped (about 1 large bunch)
¼ cup finely chopped garlic (about 6 large cloves)
¼ cup fresh lime juice (about 2 large limes)
½ teaspoon salt
½ teaspoon black pepper
1 cup extra virgin olive oil

Cilantro Lime Sauce

2-3 serrano chile peppers, seeded and roughly chopped
2 cups cilantro (packed, stems removed)
¼ cup fresh lime juice (about 2 large limes)
2 teaspoons chipotle sauce (from canned chipotles in adobo)
¼ teaspoon salt
¼ teaspoon black pepper
2 cups sour cream

Tacos

Small corn tortillas
Finely shredded savoy cabbage
Coarsely shredded medium cheddar cheese
Avocado slices
Cilantro sprigs

Special Equipment: Skewers

Preparation

Prepare Marinade: Combine green onions, mashed chipotle peppers, garlic, lime juice, salt, and pepper in a medium-mixing bowl. Slowly whisk in olive oil. Add shrimp to marinade and combine. Cover and refrigerate for 30 minutes or up to 1 day to allow flavors to absorb.

Prepare Cilantro Lime Sauce: In a food processor pulse serrano chile peppers, add cilantro and pulse until finely chopped, add lime juice, chipotle sauce, salt, pepper, sour cream and blend. Scrape down sides and blend until combined. Pour in a small bowl, cover and refrigerate until ready to use.

Prepare Shrimp and Assemble Tacos: Set barbeque grill to medium-high heat.

Skewer shrimp on preferred skewers (if using bamboo, soak in water 30 minutes prior) leaving room on each end to handle.

Heat desired number of corn tortillas on grill then set aside.

Lightly spray grill with non-stick cooking spray. Place shrimp skewers on the grill side by side and cook until just opaque about 2-3 minutes per side. Remove from grill; slide the shrimp off of the skewers. Serve with warmed tortillas, cilantro lime sauce, shredded cabbage, cheese, avocado slices and cilantro sprigs.

Serves 6-8

*Cilantro Lime Sauce can be made up to two days ahead. If sauce thickens, stir and bring to room temperature.

*Use 2-3 serrano peppers for the cilantro lime sauce depending on your preference of heat. Some peppers may be spicier than others.

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Keenan 2009 Chardonnay

Spring Mountain District – Napa Valley

The finished wine shows citrus, ripe pear and green apple in the nose. Hints of lush white peach are noticed as the wine opens up. The sur-lie aging has added richness and complexity, and plenty of oak character returns on the finish. Like all of Keenan’s wines, this Chardonnay is food worthy wine whose crisp acidity and medium body will accompany a wide variety of fare.

Price: $19.99

Available at all stores.

Visit our wine page.

Time to use summer fruits and veggies! I love and grow several eggplant varieties. This recipe requires Chinese Eggplant. Some grocery stores may have a different name for this type of eggplant. Look for the medium sized, narrow ones that are almost black in color.

I serve this salad on a platter because it makes a nice presentation and it keeps the eggplants from getting mashed. The lightly seasoned roasted eggplant slices are laid in a spiral fashion. The center is topped with crunchy sweet bell peppers, thinly sliced onions, grape tomatoes and soft mozzarella cheese; all tossed in with a simple balsamic vinaigrette. The dressing soaks thru and flavors all of the ingredients. Last but not least, this beautiful appetizer platter is topped with a handful of chopped fresh basil.

Start in the center and work your way in to get all of the delicious veggies on your plate. For a complete meal, serve with thick rustic bread slices.

The Recipe:

Eggplant Salad Platter
Tasty eggplant, crunchy sweet bell peppers, soft mozzarella cheese, fresh basil and a simple balsamic vinaigrette come together to make a beautiful centerpiece appetizer platter. Enjoy as a salad or serve with thick rustic bread.

Ingredients
8 medium sized Chinese Eggplants, sliced diagonally into ¼ inch thick slices (about 4 pounds)
1 pint firm Grape Tomatoes, rinsed
1 large Red Bell Pepper, seeded, halved, then sliced into ¼ inch thick long strips
1 large Orange Bell Pepper, seeded, halved, then sliced into ¼ inch thick long strips
1 large Yellow Bell Pepper, seeded, halved, then sliced into ¼ inch thick long strips
¼ Red Onion, thinly sliced into strips (about ½ cup)
½ to ¾ pound Fresh Mozzarella Ciliegine Style (Cherry Size Mozzarella Balls), drained
½ cup (packed) fresh Basil, finely chopped
½ cup Extra Virgin Olive Oil + additional for brushing
¼ cup Balsamic Vinegar
Sea Salt and Fresh Ground Black Pepper to taste
Cayenne Pepper to taste

Preparation
Place rack in upper thirds of oven and set to broil.

Spray large baking tray with non-stick spray. In batches, place eggplant slices side by side. Lightly sprinkle with sea salt, cayenne pepper and lightly brush with olive oil on both sides. Broil for 10-12 minutes total, turning once halfway thru. (Eggplant should be lightly browned and cooked). Repeat process with remaining eggplant slices. Set aside.

Place bell peppers, onions, tomatoes, and mozzarella cheese in a medium sized bowl. Add ½ cup olive oil, balsamic vinegar, generously season with freshly ground sea salt and black pepper to taste. Gently toss. Set aside.

Arrange eggplant slices on a large oval or round platter, starting on the edge, slightly overlapping around the platter spiraling in. Use larger slices for edges, saving the smaller slices for the center. Spoon bell pepper mixture in the center of the platter. Drizzle remaining dressing liquid on outer eggplant slices and all over platter. Sprinkle entire platter with chopped basil. Cover and refrigerate 1-2 hours before serving.

Serves 6-8

*Use 2 large baking trays to alternate and speed eggplant cooking process.

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