Let’s cook!

Thai Grilled Jumbo Shrimp

15 jumbo shrimp, peeled and deviened

1 cup coconut milk

1/4 cup lime juice

1/4 cup Thai fish sauce

2 tablespoons sriracha sauce

1 teaspoon lime zest

1 tablespoon minced garlic

1 teaspoon ground ginger

bamboo skewers

Soak the bamboo skewers in water.

Place the shrimp in a large freezer bag with the coconut milk, lime zest/juice, fish sauce, sriracha, garlic, ginger and salt.

Seal the bag and shake well to combine well. Allow to marinate at room tempature for 30 minutes (good time to edge the yard).

Preheat the grill to high. Remove the shrimp from the marinade and place the marinade in a pot. Turn on high heat and bring to a boil for 5 minutes then simmer while you grill the shrimp.

Place the shrimp on the skewers.

Cook the shrimp on the grill cooking for 4 minutes per side.

Remove from the grill and let rest for 5 minutes.

Pour the sauce over the shrimp.

Here is a close-up:

So now all you need is the sides, some rice and sweet peas and dinner is complete!

Happy Cooking!

Let’s cook!

Garlic Roasted Chicken

2 boneless/skinless chicken breast

1 tablespoon olive oil

1 head of garlic

3 springs fresh rosemary

2 tablespoons white wine vinegar

salt and pepper

Preheat the oven to 425. Heat the olive oil in a oven proof skillet over medium heat. Season the chicken with salt and pepper and cook for 5 minutes on each side.

Turn off the heat. Separate the head of garlic into cloves but don’t peel. Add the garlic and rosemary to the skillet.

Transfer the dish to the oven and cook for 15 – 20 minutes.

Remove the chicken from the skillet and add the vinegar.

Scrape up the brown bits with a wooden spoon and remove the springs of rosemary and the outer peel off the garlic. Add 3 tablespoons water and simmer until the sauce is semi thickened.

Pour the sauce and garlic over the chicken.

Here is a close-up:

Happy Cooking!

Let’s cook!

Crab Stuffed Deviled Eggs

6 large eggs

2 tablespoons Duke’s Mayo – still waiting for the advertisement check

1 tablespoon fresh tarragon, chopped

1 shallot, minced

1/4 teaspoon cayenne pepper

1 teaspoon hot sauce

6 oz crab meat

1 lemon, juiced

Boil the eggs.

In a large bowl add mayo, tarragon, shallots, lemon juice, cayenne pepper, hot sauce, and egg yolkes from 4 of the eggs.

Mix with a fork and be sure to combine well.

Pour the mixture into a freezer bag. Cut the corner of the bag and press the mixture onto the eggs.

Cover and let rest in the refrigerator for 2 – 4 hours. Time to plate and for this dish I topped half with lumpfish caviar and the other half with finishing salt.

Here is a close-up:

Happy Cooking!

Let’s cook!

Grilled Chicken with Tomato and Olive Relish

2 boneless, skinless chicken breast

1 teaspoon ground fennel seed

1 teaspoon kosher salt

1/2 teaspoon garlic powder

1/2 teaspoon ground pepper

olive oil

3/4 cup diced tomaotes

1/4 cup diced celery with light green leaves

1/4 cup diced black olives

1/4 cup diced green olives

2 teaspoons minced fresh thyme

1/2 lemon, juiced

Preheat grill on high. In a small bowl combine fennel, garlic powder, salt and pepper.

Add the chicken to the bowl and coat the chicken well and let rest (I forgot to take a picture of this).

In a large bowl add tomatoes, celery, green and black olives, 2 tablespoons olive oil, thyme, salt and pepper.

Mix well and let rest.

Place the chicken on the grill and cook with the lid closed as much as possible.  I cooked the chicken 5 minutes per side.

Remove from the grill and let rest for 5 minutes.

Time to plate! For this meal I made white rice and sweet peas. To complete the main dish, spoon the relish over the chicken and pour some of the lemon juice on top before serving.

Here is a close-up:

Happy Cooking!

Let’s cook!

Grilled Basil Chicken

2 skinless/boneless chicken breast

1/4 cup fresh chopped basil leaves

1/3 cup olive oil

2 tablespoons grated Parmesan

1/4 teaspoon garlic powder

1/2 lemon juiced

salt and pepper

Preheat your grill on high.

In a large ziplock bag add chicken, olive oil, basil, garlic powder, lemon juice, salt and pepper.

Let rest for 10 minutes (this is a good time to start some of your sides or prep the rest of your dinner).

Place the chicken on the grill and cook for 8 – 10 minutes on each side.

Remove the chicken from the grill and let rest for 5 minutes.

Time to plate. For tonight’s dinner I made roasted asapargus and garlic mashed potatoes. Sprinkle the Parmesan cheese over the chicken and here is the plating.

Here is a close-up:

Happy Cooking!

Let’s cook!

Brie Burgers

1 1/2 lbs ground chuck

3 tablespoons bread crumbs

3 tablespoon chicken broth

2 oz. brie cheese

Hamburger buns

whole grain mustard

1/4 cup French’s fried onions

Preheat grill to high. In a large bowl add ground chuck, bread crumbs, chicken broth, salt, and pepper.

Gently mix and form into 4 patties.

Trim away the rind of the brie.

Cut the brie into 4 equal pieces.

Nestle each piece right in the center of each burger.

Seal each burger tightly to enclose the cheese and time to grill! Grill the burgers over direct heat for 10 minutes, turning once.

During the last minute, toast the buns. Time to assemble the burgers!

Here is the final plating:

Here is the close-up:

Happy Grilling!

1. Keep your knives sharp!

2. Use your knife like a saw. Instead of presssing down, slide it back and forth.

3. Don’t buy all those fancy gadgets, the less equipment in the kitchen, the faster you can find the right tools.

4. Use an oven thermometer to be sure the tempature on the oven dial is really accurate.

5. Have a stack of 13 x 18 x 1 inch sheet pans.

6. When meats and fish come out of the oven or off the grill, cover them tightly with foil and allow them to rest at room temperature for 5 – 10 minutes.

7. Don’t follow the old guidelines for cooking meats or you will overcook them. Take beef out of the oven at 125 for medium rare, pork at 138, and chicken at 140. Remember they’ll keep cooking while resting.

8. Use an instant thermometer to test whether meats are cooked by inserting it into the end (not the top) of meat.

9. Salt meats when they come home from the store and then rewarp and refrigerate them untill you’re ready to cook.

10. Use good quality cookware such as All-Clad, Le Creuset, and Cuisinart (hmmm sponsors for the site maybe???). The better quality cookware = cooks food evenly, and easier clean up!

Happy Cooking!

Let’s cook!

Flank Steak with Salsa Verde

1 1/2 lb flank steak

3 cups parsley

3 scallions, chopped

2 tablespoons drained capers

1/2 lemon zest and the juice

2 anchovy fillets

2 cloves garlic

1 teaspoon dijon mustard

1/3 cup olive oil

salt and pepper

Preheat grill on high. Pulse the parsley, scallions, capers, lemon zest and juice, anchovies, garlic, mustard and olive oil in a food processor.

Pour into a bowl and season with salt and pepper.

Season the flank steak with salt and pepper.

Place on the grill and cook 5 minute per side and only turn one.

Remove the steak from the grill and let rest for 5 minutes before cutting (this is a good time to grill your veggies).

Thinly slice the steak against the grain and serve with the veggies and salsa verde! Here is the plating.

Here is a close-up:

Happy Cooking!

Let’s cook!

Chicken Involtini with Prosciutto and Basil

Tomato Sauce

1 Spanish onion, diced

4 cloves garlic, sliced

3 oz olive oil

2 tablespoon fresh thyme

2 tablespoon dried thyme

28 oz can crushed tomatoes

Saute the onion and garlic in the olive oil in a sauce pan for 10 minutes.

Add the thyme and cook for 5 more minutes.

Add the tomatoes and bring to a boil.

Lower the heat and simmer for 30 minutes, but be sure to stir occasionally (see told you it was easy!).

Chicken Involtini

4 boneless, skinless chicken breast

4 slices prosciutto

4 slices provolone cheese, halved

8 – 10 fresh basil leaves

olive oil

salt and pepper

Preheat your  grill over medium heat. Place two of the chicken breast, smooth side down, on plastic wrap. Fold over the remaining plastic over the top of the chicken breast.

Using your cast iron skillet pound the chicken breast but not too hard to break the meat.

Season each piece of the chicken with salt and pepper.

Lay a slice of prosciutto on each piece of chicken and lay down two halves of the provolone.

Top with 3 – 4 basil leaves.

Roll up the chicken, keeping it snug while rolling up. Tie 2 pieces of kitchen twine around each piece to keep it together.

Lightly brush each roll with olive oil and season with salt and pepper.

Place the chicken on the grill and cook for 12 – 15 minutes. Be sure to turn a quarter turn every 3 minutes.

Remove from the grill and let rest for 5 minutes.

Time to plate! Remove the twine from the chicken and serve over pasta and sauce.

Here is a close-up:

Happy Cooking!

Let’s cook!

Pasta with White Clam Sauce

10 oz can chopped clams

3 slices prosciutto

6 cloves garlic, sliced

1 tablespoon olive oil

1 cup dry white wine

2 tablespoon fresh basil, chopped

6 plum  tomatoes, seeded and chopped

1 onion, chopped

2 tablespoons pine nuts

Heat oil in a large skillet over medium heat. Add onion and cook, for 5 minutes.

Add tomatoes and garlic and cook for another 5 minutes.

Add wine and cook for 15 minutes.

Add clam juice bring to a simmer for 15 minutes.

Stir in clams and prosciutto.

Add basil, season with salt and pepper.

Toast pine nuts in a small dry skillet for 5 minutes.

Cook pasta per the instructions. Drain and add to the skillet with the sauce.

Toss to coat. Sprinkle with the pine nuts and shaved parmesan and time to plate.

Here is a close-up:

Happy Cooking!