Black and Blue Mojito

April 24th, 2010 § 0

Summary: Sooooo Ritzy

Black and Blue Mojito

Ingredients

  • 1 shot rum
  • 2/3 shot blue curacao
  • 1 1/3 shots club soda
  • 10 blackberries
  • 5-6 mint leaves
  • 1 tbsp brown sugar
  • 1 lime juice

Instructions

  1. In a shaker, muddle mint leaves, blackberries
    lime juice and sugar.
  2. Add rum, blue curacao and mix well.
  3. Add ice shake 4-5 times and quickly strain over ice.
  4. Add soda and stir well.
  5. Serve with a garnish of blackberries, lime or mint leaves.

Cooking time (duration): 5

Number of servings (yield): 1

Meal type: cocktail

Culinary tradition: Central American

My rating:5 stars: ?????

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Fattoush

April 16th, 2010 § 0

You can’t call it a Salad!!!

Ingredients

  • 1 pita bread (broiled or fried)
  • 1 mid-size lettuce (chopped)
  • 500 grams tomatoes (diced)
  • 100 grams cucumbers (diced)
  • 1 green pepper (chopped)
  • 10 small radishes, chopped
  • 1 onion (wings)
  • 20 mint leaves (chopped)
  • 1/4 cup parsley (diced)
  • 1/2 cup purslane ( Bakleh in Lebanese)
  • 1/4 cup fresh thyme
  • 1 tbsp pomegranate molasses (or balsamic vinegar if not available)
  • 1/2 tbsp brown sugar
  • 1 tbsp sumac
  • 1 lemon (zest)
  • 1 lemon (juice)
  • 2 tbsp olive oil
  • 1 tsp salt

Instructions

  1. In a bowl, chop, cut and mix lettuce, tomatoes, cucumber, parsley, purslane, thyme, green pepper, radishes, mint, onion and lemon zest.
  2. To prepare the vinaigrette, combine molasses, olive oil, brown sugar, salt and sumac, lemon juice and then drizzle over the vegetables.
  3. To serve, incorporate the fried or broiled crispy pita bread in the salad and enjoy!

Cooking time (duration): 90

Number of servings (yield): 5

Meal type: dinner/lunch

Culinary tradition: Lebanese

My rating:5 stars: ?????

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Beef Tacos

April 7th, 2010 § 0

Ingredients

  • 1 kg ground beef
  • 18 taco shells (Hard or soft)
  • 1 large onion (a la julienne)
  • 2 garlic cloves (minced)
  • 1 large bell pepper (a la julienne)
  • 1 tsp Chili powder
  • 1 tsp Paprika
  • 1 tsp Cumin
  • Salt and black pepper to taste

Instructions

  1. In a skillet, over medium heat, add the meat, chili powder, garlic, cumin, paprika, salt and pepper and cover the meat with water. let it simmer for an hour.
  2. Add onion, bell pepper to the ingredients and keep cooking for another 5 minutes.
  3. In a hard taco shell, add your liking of meat, then garnish with chopped tomato, lettuce, and cheese.
  4. Top the shell with sour cream and guacamole if available.

Quick Notes

You can serve rice and black beans and salsa on the side. and lots of margarita.

Variations

You can replace beef with chicken or seafood to your liking.

Cooking time (duration): 90

Number of servings (yield): 6

Meal type: dinner

Culinary tradition: Mexican

My rating:5 stars: ?????

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Poached Salmon with Chive Gravy

April 5th, 2010 § 0

Salmon Ingredients

  • 1 kgs salmon
  • ½ cup wine (preferrably white)
  • ½ cup water
  • 1 mid-size onion (sliced)
  • Salt and ground black pepper to taste

Chive Sauce Ingredients

  • 2 tbsp chopped fresh chives
  • 1/4 cup yogurt
  • 1/4 cup mayonnaise
  • 1/2 tsp fresh lemon juice
  • Salt and ground black pepper to taste

Salmon Instructions

  1. In a skillet, on low heat, add wine, water, and onions;  bring the mixture to a simmer.
  2. Add salmon fillets, skin-side down on the skillet. then cover and cook to desired doneness.
Sauce Instructions
  1. Combine chives and remaining ingredients in a small bowl.

Serve the salmon with the chive sauce and some freshly ground black pepper.

Quick Notes

Good with some chilled white wine.

Variations

you can replace chive with dill and parsley if not available.

Cooking time (duration): 15

Number of servings (yield): 4

Meal type: dinner/supper/lunch

Culinary tradition: Scandinavian

My rating:5 stars: ?????

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Roquefort Deviled Eggs

April 4th, 2010 § 0

Ingredients

  • 12 hard-cooked eggs
  • 2/3 cup Roquefort cheese (crumbled)
  • 1/2 cup mayonnaise
  • 2 tbsp dijon mustard
  • 2 tbsp parsley or coriander (minced)
  • 1 tsp hot green tabasco(tm)
  • 1/2 tsp dill
  • Salt, black and red pepper to taste

Instructions

  1. Cut eggs in half lengthwise.
  2. Empty yolks in a large bowl, then add Roquefort cheese, mayonnaise, mustard, dill, fresh black and red pepper, salt and green tabasco (optional).
  3. Stir until smooth.
  4. Bring the egg’s white part and stuff it with the mixture.
  5. Refrigerate until serving.
  6. Sprinkle with fresh parsley when serving.

Cooking time (duration): 15

Diet type: Vegetarian

Number of servings (yield): 6

Meal type: hors d’oerves

Culinary tradition: English

My rating:3 stars: ?????

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Stoli (TM) Cream Pasta

April 3rd, 2010 § 3

Ingredients

  • 500 grams tagliatelle pasta
  • 1/4 cup extra virgin olive oil
  • 1/4 cup butter
  • 2 cloves garlic (minced)
  • 1/3 cup Stoli (TM) vodka
  • 1-1/2 cups heavy cream
  • 200 grams baby shrimps (pre-cooked and frozen)
  • 200 grams fresh mushroom (chopped)
  • 1/4 cup parsley (chopped)
  • 100 grams parmesan cheese (grated)
  • Salt and black pepper to taste

Instructions

  1. In a large pot, bring water to a boil. Add salt, olive oil, and cook according to the package directions al dente.
  2. In a skillet melt the butter over medium heat. Add garlic, fresh mushroom, grated black pepper. Cook for 2 minutes.
  3. Raise the heat to high, add Stoli (TM) and cream and simmer till the mixture is slightly reduced. Drain well your cooked pasta. Add it to the skillet and keep tossing. After few minutes, add your shrimps and keep cooking, until the shrimps and pasta have absorbed most of the sauce and are tender.
  4. Stir in the parsley and lots of parmesan cheese.

Quick Notes

Serve with some chilled rose wine

Variations

Add Gorgonzola or blue cheese to the sauce to give it a tangy kick.

Cooking time (duration): 20

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: USA (Nouveau)

My rating:4 stars: ?????

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Steak con Arroz Negro y Pesto

March 20th, 2010 § 0

Summary: Emperor’s forbidden taste revisited

Steak Ingredients

  • 4 beef sirloins
  • 3 tbsp fresh black pepper

Rice Ingredients

  • 2 cups black rice
  • 5 cups water
  • 2 tbsp extra virgin olive oil
  • 1 tbsp salt

Pesto Ingredients

  • 3 cloves garlic
  • 2 cups fresh basil leaves
  • 3 tbsp pine nuts
  • 1/2 cup extra virgin olive oil
  • 1/2 cup Parmesan cheese (grated)
  • salt and fresh black pepper to taste

Steak Instructions

  1. In a small plate put, grate some black pepper, (or a mix of black, red and white pepper if available).
  2. Dip the sirloin edges with the peppers.
  3. In a grilling pan or BBQ grill, cook them to your taste.

Rice Instructions

  1. Rinse the rice for 10 minutes in cool water.
  2. In a boiling pot with a tight-fitting lid, add black rice, water, olive oil and salt.
  3. Bring the rice to a boil, and cook for about 20 minutes.
  4. When Craters appears, turn off the heat and put between the pot and the lid a soft cloth and let it rest for another 10 minutes.

Pesto Instructions

  1. In a food processor, add garlic, basil leaves, pine nuts, and a dash of salt and pepper to the bowl of the processor. While processing, drizzle in olive oil until you get a smooth puree.
  2. Add parmesan cheese and mix it with the rest. If the pesto is too thick add some water to it.

Serving Instructions

  1. In a large plate, put some black rice.
  2. Add pesto ready sauce on top or around it.
  3. Place a sirloin steak aside.

  1. Enjoy!

Quick Notes

Serve with some crisp matured red wine.

Variations

You can prepare the same recipe with chicken filet marinated with some white wine before 2 hours at least

Cooking time (duration): 70

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: Valencian

My rating:4 stars: ?????

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Batata Harra (Spicy Potatoes)

March 17th, 2010 § 1

Summary: Lebanese taste with a kick

Ingredients

  • 1 kg potatoes diced
  • 1/4 cup garlic cloves (minced)
  • 1/4 fresh coriander (chopped)
  • 1 tbsp chilli puree
  • 1/4 tsp paprika powder
  • 1 tsp lemon juice
  • 4 tbsp extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. Fry the potatoes cubes till golden brown.
  2. In a small bowl, dilute the chilli puree with 2 tbsp of olive oil.
  3. In a large pan, add the rest of the olive oil, coriander, garlic, chilli, and paprika.
  4. Fry the mixture for 1 minute then add the fried potatoes.
  5. Toss together, add the lemon juice, salt and frech black pepper and serve .

Cooking time (duration): 30

Diet type: Vegetarian

Number of servings (yield): 4

Meal type: hors d’oerves

Culinary tradition: Middle Eastern

My rating:5 stars: ★★★★★

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Red pepper & Aubergine Lasagne

March 7th, 2010 § 0

Guest Recipe (Liz Zachopoulos)

Ingredients

  • 1 recipe tomato sauce
  • 1 recipe cheese sauce
  • 4 large red peppers
  • 3 medium or aubergines
  • 500 grams Lasagne sheets
  • 50g parmesan freshly grated.

    • Tomato sauce

  • 2 cans of chopped tomatoes
  • 30ml Olive oil
  • 3 tbsp chopped fresh basil
  • 2 garlic cloves peeled and crushed
  • Pinch of sugar

    • Cheese sauce

  • 1 liter of milk
  • 1 heaped tablespoon of flour
  • 50g of butter
  • 200g of grated cheese, a good melting cheese such as gouda, emmental or cheddar.
  • 1/2 teaspoon of freshly grated nutmeg.

Instructions

  1. Tomato sauce: place the chopped tomatoes, half the oil, the garlic, basil and sugar into a saucepan. Bring to the boil, cover and simmer gently for about 20 minutes. Remove the lid and simmer a little longer until the sauce is slightly concentrated. Cool.

  2. Cheese sauce: Put the all the ingredients except for the cheese in a saucepan and bring to the boil slowly whisking all the time. Once thickened, remove from the heat and leave for a minute or two to cool. Add the grated cheese and stir until melted into the sauce.
  3. Cut the peppers into quarters, brush with a little oil and grill for 5-7 minutes each side until charred and tender. Transfer to a heatproof bowl and cover the bowl tightly with clingfilm (cellophane wrap). This will loosen the skin of the peppers.
  4. Cut the aubergines lengthways into thick slices , brush with oil and grill for 5-7 minutes each side. Leave to cool.
  5. Peel the cooled peppers.
  6. Grease a large oven proof dish with a little oil and begin layering your lasagne. Start with tomato sauce, then aubergine, red pepper, lasagne sheets and cheese sauce. Finish with lasagne and a coating of cheese sauce. Sprinkle with the grated parmesan.
  7. Bake in the oven at 200 C for 25-30 minutes or until bubbling and golden.
  8. Leave to cool for 15 minutes before cutting and serving.

Variations

Serve with garlic bread and green leafy salad.

Cooking time (duration): 60

Diet type: Vegetarian

Number of servings (yield): 4

Meal type: lunch

Culinary tradition: Greek

My rating:4 stars: ★★★★☆

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Carrots Ginger Soup

February 26th, 2010 § 0

Ingredients

  • 500 grams carrots (mincely chopped)
  • 100 grams onions (mincely chopped)
  • 2 tsp fresh ginger (grated)
  • 6 cups stock
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 1/4 cup lime juice
  • saltand black pepper to taste

Instructions

  1. In a soup pot, on medium low, add butter, oil, onions, carrots and salt.
  2. Saute until vegetables are soft.
  3. Add ginger and cook for a minute or two more. the add the stock to the mixture and simmer for about 10 minutes.
  4. Puree the soup mixture in a blender until smooth.
  5. Add lime zest and juice. Chill and serve.

Cooking time (duration): 20

Diet type: Vegetarian

Number of servings (yield): 4

Meal type: supper

Culinary tradition: Chinese

My rating:3 stars: ★★★☆☆

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Peet’s Surf n Turf

February 21st, 2010 § 0

Ingredients

  • 2/3 cup butter
  • 1/2 cup olive oil
  • 4 cloves garlic (thinly sliced)
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 1/2 tsp black pepper
  • 1 kg entrecote
  • 1 kg shrimps

Instructions

  1. Blend all the mixture except for the meat and shrimps till you get a puree.
  2. Spread the mixture over the meat and shrimps.
  3. Pre-heat the oven to 250 C.
  4. Grill steaks until cooked to desired doneness ( 6 minutes each side for a medium rare).
  5. Grill shrimps till they get reddish (about 10 minutes).
  6. Serve with lots of cocktail dip and fresh minted-lemonade, a mojito or a good ol’ sangría.

Variations

A good season salad with some baby corn, palmetto and avocado.

Cooking time (duration): 40

Number of servings (yield): 6

Meal type: lunch

Culinary tradition: USA (Nouveau)

My rating:4 stars: ★★★★☆

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Express Shawarma

February 21st, 2010 § 0

Authentic taste from Lebanon

Ingredients

  • 2 kg lamb or beef meat (thinly sliced)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup vinegar
  • 1/2 tsp black pepper
  • 1/2 tsp red pepper
  • 1 tsp Mastic
  • 1/2 tsp Cardamom
  • 1 tsp salt
  • 5 medium sized tomatoes

Instructions

  1. In a Bowl, mix all the peppers and salt together, add to the meat and the vinegar and olive oil and marinate before hand, at least 3 hours before cooking time (preferably overnight).
  2. Place the marinated meat in a non-stickable cooker, and cook for about 20 mins till the meat is browned but still juicy.
  3. Turn off the heat, add the tomatoes to steam them in the cooker for few mins before serving the delicious shawarma.

Quick Notes

serve with Tahini, and a mixed onions/parsley minced vegetables.

Variations

you can replace meat with chicken or turkey.

Cooking time (duration): 40

Number of servings (yield): 6

Meal type: lunch

Culinary tradition: Lebanese

My rating:4 stars: ★★★★☆

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