From CookingWithMelody.com

Southwestern Salad
This tasty and colorful salad is a great accompaniment a Mexican style themed meal.

Ingredients
8 oz baby spinach or regular spinach, coarsely chopped
½ head of red romaine lettuce, coarsely chopped
2 tablespoons fresh basil, coarsely chopped
1 tablespoon cilantro, finely chopped
½ cup red cabbage, thinly sliced
3 green onions, finely chopped
8 oz canned or fresh black beans, drained
½ cup fresh corn (from 1ear)
1 roasted red bell pepper, peeled seeded and sliced
1 avocado, sliced
½ cup Monterey jack cheese, shredded
Grilled chicken (optional)

Dressing 
1/2 cup Ranch Dressing
1/2 cup Barbeque Sauce

Preparation
Mix spinach, lettuce, basil, cilantro, cabbage, onions, beans, and corn in a bowl. Top with red bell pepper and avocado slices and sprinkle with cheese. Serve dressing on the side.

*You can prepare everything a day ahead except for slicing and adding the avocado slices before serving.

Serves 4

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I know fish tacos are popular (especially in Cali) but I have a weak spot for shrimp! I sometimes find it hard to find a good fish taco at restaurants. They are either too fried, fishy or soggy. I’m not saying it is always the case, but with my experience it’s pretty common. My safe bet has been to order shrimp tacos. They are usually grilled and well it’s shrimp, how can you go wrong?

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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From CookingWithMelody.com

Carne Asada
The marinade for this recipe really makes it authentic. I suggest asking your butcher to cut you a slab piece from a brand beef. You can also use rib eye or flank steak.

Ingredients
3 pounds slab meat (carne asada meat)
5 canned chipotle peppers in adobo sauce
12 garlic pieces skins on
¼ cup fresh lime juice (about 2 limes)
2 tablespoons dried Mexican oregano
1 tablespoon olive oil
1 teaspoon sea salt

Preparation
Heat cast iron pot on medium-high heat. Place garlic cloves in the pot and toast until skins are blackened and soft. Remove from heat and let them cool. Peel the skins off and set aside.

In a medium bowl, using two forks smash together the garlic and the chiles. Stir in the olive oil, lime juice, oregano, and salt. Rub the marinade on both sides of the meat and cover for 30 minutes. If preparing for later use refrigerate and then bring to room temperature before grilling.

Prepare a gas grill on high heat. Place the meat on the grill and cook for about 7 minutes per side. Meat will be nicely browned on the inside and medium-rare inside. Remove from grill and cover loosely with aluminum foil and let it rest for 5 minutes. Transfer to a cutting board and thinly slice. Serve with black beans, guacamole, shredded cheese, sour cream, and flour tortillas.

*Meat can be marinated one day ahead and brought to room temperature before grilling.

Serves 6

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From Cookingwithmelody.com

Salmon Cakes with Yogurt Dill Sauce

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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From Cookingwithmelody.com

Easter is around the corner and this salad will make an excellent dish to serve for breakfast, lunch or brunch.  It’s served on a large platter so that the veggies are beautifully spread out and the smoked salmon is neatly stacked in the center for each person to serve to their liking. Think of it as a mini smoked salmon salad buffet platter!

If you do serve for breakfast or brunch you can take it up a notch and serve with poached or soft boiled eggs. You will feel like you are at a fancy French restaurant.

The ingredient amounts may be adjusted to your preference and to fit to your own serving platter. The Dill Caper Dressing is outstanding and completes the flavors. You will love this refreshing and appetizing dish!

Smoked Salmon Salad with Dill Caper Dressing

This salad makes a beautiful presentation and will appease the palates of all smoked salmon lovers! The combinations of flavors are outstanding and the Dill Caper Dressing completes the dish to absolute perfection.

Ingredients

4-5 large handfuls Mixed Greens (about 8 oz)
5 oz Green Beans ends trimmed
½ cup very thinly sliced Red Onion (about 2 oz or ¼ onion)
2 cups diagonally sliced Cucumber (about 8 oz) English or Persian Cucumber recommended
1 ½ cups Grape Tomatoes (about 7.5 oz)
½ cup pitted Kalamata Olives (about 2.5 oz)
12 oz sliced Smoked Salmon, Nova Scotia or Atlantic recommended
2 large firm ripe Avocados, halved lengthwise, pitted then sliced
Lemon Wedges and Dill Sprigs for garnish

Dill Caper Dressing

¼ cup finely chopped fresh Dill
1 tablespoon Dijon Mustard
3 teaspoons Capers, drained
¼ cup fresh Lemon Juice
1 cup Extra Virgin Olive Oil
Fresh Ground Sea Salt and Black Pepper to taste

Preparation

Heat a medium to large pot of water with a pinch of salt and bring to a boil. Reduce to a medium simmer. Add green beans and cook for one minute. Remove beans from water with a slotted spoon and transfer to a bowl of ice water to stop from cooking. Transfer cooled drained beans to a small bowl and set aside.

Toss mixed greens, red onion and green beans onto a large platter, oval or rectangular shaped preferred. Lay cucumbers, tomatoes and olives on top of salad mixture as desired. Roll up slices of smoked salmon and stack in the center of the salad. Fan avocado halves on four sides of the salad. Garnish with lemon wedges and dill sprigs.

Prepare Dill Caper Dressing: Place chopped dill, dijon mustard, capers, and lemon juice in a small mixing bowl. Whisk in olive oil and generously season with salt and pepper to taste.

Serves 6

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From Cookingwithmelody.com

Lamb is a common dish prepared around the world to celebrate Easter. I decided to experiment with a boneless leg of lamb, a tender cut of meat that makes an elegant main course dish.

Lamb has a strong flavor, it’s also delicious therefore you don’t want to overpower it. On the contrary for a large cut of meat, the right amount of seasoning or marinade is required to sink in the flavors.

I created a pungent marinade using garlic and a bundle of fresh herbs; parsley, sweet basil and cilantro, an aromatic trio that result to perfection!

When you purchase a boneless leg of lamb it is held together with netting. I recommend cooking the lamb with the netting as opposed to tying it with kitchen string. However, you want to get the marinade well incorporated so what I suggest  you do is carefully remove the netting, unfold the lamb to spread the marinade all over then fold it back and insert the lamb back into the netting to secure for the roasting process. It’s super easy to do with a helping hand and well worth it. If you’re worried that the netting may fall apart, just ask your butcher for a little extra just in case!

The good news is the hard part is over once you’ve marinated the lamb. The oven does the rest of the work for you. What you do need and is probably the most important part of this process is a thermometer. Do not attempt to make this without one. And guess what? The simple instant digital thermometers work the best, don’t bother investing in an expensive one, I’ve tried them all!

I begin the cooking process at a high temperature to get a nice brown crust; the temperature is then reduced to a lower temperature for the remainder of the cooking time. It requires a little patience, but you will be pleased with the results of a very tender lamb.

Roast until the very center reaches anywhere from 130-135 degrees. The lamb will continue to cook while it rests and will allow the juices to sink back in. While you wait the center will be medium-rare for the medium-rare lovers and the ends will be a perfect medium for the not so daring. What you don’t want is an overcooked lamb. It will result in a tough texture and not how this particular meat should be enjoyed.

I serve this dish with an herbed Yogurt Sauce bringing back some of the same delicious marinade ingredients. It’s completely optional and you can serve it with or without the sauce depending on your preference. I grew up eating Yogurt with a lot of our meat dishes and love how it complements lamb.

Lastly, do buy a good quality lamb. It makes a world of difference. The best in town is the Choice American Spring Lamb at Harvest Ranch/Jonathan’s Markets. Enjoy your Easter Holiday gatherings with great food and good company! Cheers!

Garlic and Herb Roasted Boneless Leg of Lamb

A trio of fresh herbs and garlic create a pungent marinade that adds just the right amount of flavor to this tender cut of lamb. Serve with the optional Herbed Yogurt Sauce for an added touch and enjoy for any special occasion!

Ingredients

1 6lb Boneless Leg of Lamb, fat trimmed to about ¼ inch thick
8 large cloves of Garlic
2 cups Basil leaves, packed
1 cup Italian Parsley leaves, packed
½ cup Cilantro leaves, packed
¼ cup fresh Lemon Juice
⅛ teaspoon Iodized Salt
¼ teaspoon Black Pepper
¾ cup Extra Virgin Olive Oil
Sea Salt (or Kosher Salt) & Fresh Ground Pepper to taste

Herbed Yogurt Sauce-optional

1 ½ cups Whole Plain Yogurt
½ cup Sour Cream
2 tablespoons finely chopped Basil
2 tablespoons finely chopped Italian Parsley
2 tablespoons finely chopped Cilantro
1 tablespoon Lemon Zest (about 1 lemon)
1½ tablespoon minced Shallots or 1 tablespoon minced Garlic
Sea Salt and Fresh Ground Pepper to taste

Preparation

Prepare Marinade for Lamb: In a food processor, pulse garlic until finely minced. Add basil, parsley and cilantro and pulse.  Slowly pour in olive oil from the top while processor is on. Add lemon juice, ⅛ teaspoon salt and ¼ teaspoon black pepper, scrape down sides and blend until mixture is combined. Transfer to a bowl and set aside.

Prepare Herbed Yogurt Sauce: Combine yogurt, sour cream, basil, parsley, cilantro, lemon zest and shallots in a medium sized bowl. Add sea salt and fresh ground pepper to taste. Cover and refrigerate until ready to use. (Can be prepared up to two days ahead)

Remove netting from lamb (DO NOT CUT) and set aside for re-use. Unfold lamb on large working surface and make several slits on both sides with tip of a small sharp knife. Rub marinade all over lamb and spoon into each slit as much as possible. Fold lamb and insert back into the netting. (kitchen string may be used to re-tie lamb if preferred) Place lamb in a large Ziploc or plastic bag and pour in any remaining marinade. Double bag if necessary, remove air from bag and seal. Refrigerate overnight or up to two days.

Roast Lamb: Remove lamb from bag and sprinkle generously with sea salt (or kosher salt) and fresh ground pepper on both sides. Place fat side up on a rack in a heavy roasting pan and bring to room temperature, about 1 hour. Meanwhile, preheat oven to 450 degrees with rack in the bottom third (Lamb should roast in the middle).

Place 2 cups of water in roasting pan (to prevent drippings from burning)
Place lamb in the oven and roast for 20 minutes. Reduce temperature to 325 degrees and roast until a thermometer inserted in the center of the lamb reaches 130-135 degrees for a medium-rare center, about 1 hour and 50 minutes to 2 hours longer. (Cooking time may vary depending on thickness) Transfer meat to a platter and let it rest for 10-15 minutes loosely covered in foil. Cut away netting and carve into ½ inch thick slices. Serve with Herbed Yogurt Sauce.

Serves 10-12

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Ingredients

Vegetarian Stew
10 ounces, mix of white and red pearl onions
5 tablespoons extra virgin olive oil + additional
2 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced, thoroughly washed (about 2 ½ cups)
2 large shallots, halved, thinly sliced (about ½ cup)
4 garlic cloves, finely chopped (about 2 tablespoons)
4 medium carrots, peeled and sliced diagonally into ¼ inch thick pieces (about 2 cups)
4 medium parsnips, peeled and sliced diagonally into ¼ inch thick pieces (about 2 cups)
1 pound baby Bella Mushrooms, sliced into ½ inch thick slices
2 tablespoons thyme leaves
1 tablespoon finely chopped rosemary
1 (750ml) bottle Cabernet Wine
3 cups vegetable broth
6 oz. tomato paste
3 tablespoons unsalted butter, room temperature
3 tablespoons all-purpose flour
1 bay leave
½ cup finely chopped Italian parsley
1 tablespoon sugar
1 ½ teaspoons salt + additional
1 ¼ teaspoon black pepper

Gruyere Cheese Potato Topping
3 ½ pounds white rose potatoes, peeled and quartered
2 parsnips, peeled and cut into 1 inch thick pieces (about 10-12 ounces)
½ cup whole milk
½ cup heavy whipping cream
½ stick unsalted butter
9 oz. shredded Gruyere cheese
½ teaspoon salt
¼ teaspoon black pepper

Preparation

Prepare Stew:
Fill medium pot with water and bring to a boil. Add a pinch of salt and blanch pearl onions for 2 minutes, then drain and cool in an ice bath to stop cooking. Gently trim and peel onions, leaving roots intact. Set aside.

Heat olive oil in a heavy large pot over medium-high heat. Add leeks and shallots, add a pinch of salt and cook stirring occasionally, until softened, about 6-7 minutes. Add garlic and sauté 1 minute longer. Add mushrooms, a pinch of salt, and sauté until browned and slightly softened, about 5 minutes, adding additional olive oil if needed. Add parsnips, carrots, thyme and rosemary and sauté, stirring occasionally, until vegetables are just tender, about 7-10 minutes. Transfer vegetable mixture to a bowl.

Add wine to the pot and bring to a boil until reduced to 1 cup, about 20 minutes.

While wine reduces, make a beurre manie by stirring together butter and flour in a small bowl to form a paste.
Add vegetable broth to pot and bring to a simmer. Whisk in beurre manie until slightly thickened. Stir in tomato paste. Add sugar, salt, black pepper and bay leave. Stir until combined. Add vegetable mixture and pearl onions. Cover and cook on a low simmer until flavors combined and mixture thickens, about 25- 30 minutes.
Remove from heat, discard bay leave and stir in chopped parsley.

Make Potato topping while Stew simmers:
Cover potatoes and parsnips in a large pot of water, add a pinch of salt and bring to a boil. Cook until very tender, about 30 minutes. Drain in a colander and return potatoes and parsnips back to the pot.
Bring butter, milk and cream to a simmer in a small saucepan over medium-heat. Stir in salt and pepper. Remove from heat. Gradually add mixture to the drained potato mixture and mash until almost smooth (you may not need entire milk mixture, do not over whip potatoes) Stir in 2 cups of the shredded gruyere cheese, reserving additional cheese.

Assemble Pie and Bake:

Preheat oven to 350 degrees with rack in the center.

Pour stew into a 2 inch deep, 13 x 9 flame proof baking dish. Spoon potato mixture in large dollops over entire top of stew mixture. Carefully spread evenly to cover entire top. Using the back of a fork, draw lines across the top of the potato mixture. Sprinkle reserved remaining cheese over entire top. Place in the oven and bake until stew mixture begins to bubble, about 20 minutes. Switch oven to broil and broil until top is golden brown, about 5 minutes. Remove from heat and allow pie to rest, about 10 minutes.

*Stew can be prepared one day ahead and re-heated before assembling.

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