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Favorite Recipes •
September 12, 2020
Gordon Ramsey’s Meatballs in Fragrant Coconut Broth
What You’ll Need:
For the Meatballs
- 1 small onion, peeled and finely diced
- 2 garlic cloves, peeled and finely sliced
- Olive oil, for frying
- 1 tsp dried chilli flakes
- 500 g (about 1 lb) ground beef
- 75 g fresh breadcrumbs
- 3–4 tbsp milk
- Sea salt and freshly ground black pepper
For the Sauce
- 2 tsp coriander seeds
- 4 cardamom pods, lightly crushed
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- 1–2 tsp dried chili flakes, to taste
- 2 lemongrass stalks, trimmed, bashed and cut into batons
- 2 in piece of fresh root ginger, peeled and sliced
- 400 ml chicken stock
- 1 x 400 ml tin coconut milk
- Zest and juice of 1 lime
On the Side
- Jasmine rice cooked according to directions.
What You’ll Do:
- First prepare the meatballs. Sauté the onion and garlic with seasoning in a hot oiled frying pan for about 5 minutes until soft and lightly colored, adding the chili flakes after a minute or two.
- Place the mince in a large bowl and add seasoning. Put the breadcrumbs in a separate bowl and moisten with the milk. Add seasoning, then stir the breadcrumbs and onion mixture into the mince and combine well.
- With wet hands, shape the mince mixture into balls about the size of a golf ball. Transfer to a lightly greased plate or tray and chill for 30 minutes until firm.
- Brown the meatballs in a cleaned oiled pan for 4–5 minutes, turning frequently until nicely coloured on all sides.
- Add the coriander seeds, cardamom, turmeric, cinnamon, chili flakes, lemongrass and ginger. Heat through, stirring, until aromatic, then add the stock and coconut milk and bring to a gentle simmer. Taste and adjust the seasoning as necessary.
- Simmer for 8–12 minutes until the sauce is flavorful and thickened and the meatballs are cooked through.
- Add the lime zest and juice and serve hot with a side of Jasmine rice.
This amazing recipe is perfectly paired with InterCoastal Vineyard’s incredible new 2019 Pinot Grigio, just released a few weeks ago. This new exciting wine is like no other Pinot Grigio I have ever tasted. Its subtle hint of citrus pops with every sip and compliments this meal so beautifully. This Pinot Grigio is not yet on InterCoastal’s website, but if you would like to order a few bottles (believe me, you will want AT LEAST a few) contact Rachele Spaletta (my fabulous sis) — rachele@intercoastalwine.com.
Favorite Recipes •
August 18, 2020
Lemon-Basil Grilled Shrimp & Couscous
What You Need:
- 1-1/2 cups uncooked pearl (Israeli) Couscous or Near East Couscous (Roasted Garlic & Olive Oil flavor)
- 1/3 cup lemon juice
- 1/4 cup olive oil
- 1 tablespoons Dijon mustard
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup minced fresh basil, divided
- 1-2 tsp fresh thyme
- 2 pounds uncooked large shrimp, peeled and deveined
- 2 teaspoons grated lemon zest
- feta cheese
- kalamata olives, sliced lengthwise
- capers
What To Do:
- Cook couscous according to package directions; remove from heat. Meanwhile, in a large bowl, whisk lemon juice, oil, mustard, garlic, salt and pepper until blended; stir in 1/4 cup basil and thyme. Stir 1/4 cup dressing into cooked couscous; reserve remaining dressing.
- Thread shrimp onto metal or soaked wooden skewers. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill shrimp, covered, over medium-high heat 2-3 minutes on each side or until shrimp turn pink.
- Remove shrimp from skewers; toss with reserved dressing. Serve with couscous. Sprinkle with lemon zest and remaining basil.
- At the very end, mix in crumbled feta cheese and kalamata olives and capers to taste.
- Drizzle with extra olive oil and lemon juice if desired.
Favorite Recipes •
February 17, 2020
Beef Sirloin Pasta Portobello
What You Need:
- 1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick
- 8 ounces uncooked linguine or angel hair pasta
- 1 to 2 tablespoons olive oil
- 2 large cloves garlic, crushed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon olive oil
- 8 ounces portobello mushroom caps, cut in half, then cut crosswise into 1/4 inch thick slices
- 1 medium red, yellow or green bell pepper, cut into 1/8 inch thick strips
- 1/4 c. thinly sliced fresh basil thinly sliced fresh basil leaves
- 1/3 c. freshly grated Romano cheese
What To Do:
- Cook pasta according to package directions; drain. Keep warm.
- Meanwhile trim fat from beef Top Sirloin Steak. Cut steak lengthwise in half and then crosswise into 1/8-inch thick strips. In wok or large nonstick skillet, heat 1 to 2 tablespoons oil over medium-high heat until hot. Add beef and garlic, 1/2 at a time, and stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from pan with slotted spoon; season with salt and pepper. Keep warm.
- In same pan, heat 1 tablespoon oil until hot. Add mushrooms and bell pepper strips; stir-fry 3 to 4 minutes or until mushrooms are tender. Remove from heat. Return beef to pan; add sliced basil and toss.
- Place pasta on large deep platter; arrange beef mixture on pasta. Sprinkle cheese over beef and pasta or pass separately, if desired.
** Credit for this delicious recipe comes thanks to BeefItsWhatsForDinner.com.
Favorite Recipes •
December 19, 2019
Cinnamon Bread Pudding with Caramel Sauce
MY FAMILY’S FAVORITE CHRISTMAS MORNING TREAT!
What You’ll Need:
1 3/4 loaves (~24 oz) thick-sliced cinnamon bread (Smiths carries 14.1 oz loaves of Brioche Cinnamon Twist)
9 large eggs
1 quart half & half
2 Tbsp vanilla
3/4 cup granulated sugar
3/4 cup brown sugar
1 1/2 tsp cinnamon
3/4 tsp salt
Your favorite prepared Caramel Sauce
What To Do:
- Using all of the bread loaf EXCEPT the end pieces, cut slices into 1/2 inch squares
- In a large mixing bowl, combine eggs, half & half and vanilla. Mix with spoon until well-combined.
- Add brown sugar, granulated sugar, cinnamon and salt to liquid and combine well.
- Add bread squares and mix well. Let sit for at least 10-20 min; Preheat oven to 350 degrees F while mixture is resting.
- Smear butter or spray into bottom and sides of 9×13 baking dish.
- Pour mixture into baking dish and place on middle rack of oven for 40-45 min. Cook until golden brown on top and set but slightly wobbly in the center. Remove from oven and let cool for 15-20 min before serving.
- Serve with warmed caramel sauce.
** Or prepare the night before! Follow steps through pouring the mixture into the baking dish, cover with plastic wrap, and place in the refrigerator. Follow baking directions in the morning (approximately 5 to 10 min) until golden brown on top and set but slightly wobbly in the center. Remove from oven and let cool for 15-20 min before serving. Serve with warmed caramel sauce.
Favorite Recipes •
September 9, 2019
Smokey Cauliflower
What You Need:
- An air fryer or a conventional oven
- 1 head of cauliflower (preferably organic)
- High temperature cooking oil (recommend peanut oil or grape seed oil)
- 4-5 cloves garlic, chopped finely
- smoked paprika
- salt, pepper to taste
What To Do:
- If cooking in conventional oven, preheat to 400 degrees F.
- Pull apart cauliflower and cut pieces into halves or quarters to make as uniform in size as possible.
- Wash in water and pat dry with paper towel.
- Place cauliflower in large bowl, drizzle a little oil over the cauliflower, sprinkle over with garlic, dust with smoked paprika and add a generous amount of salt and pepper to taste; Toss all ingredients to coat well.
- Place cauliflower on lightly greased cookie sheet or in air fryer basket.
- Cook in oven for 25-30 min (or until golden and desired tenderness) OR cook in the air fryer at 400 degrees for 15 (or until golden and desired tenderness).
- Taste before serving and add salt if needed.
