4 oz pad Thai noodles
2 carrots- Julianned
4 TBsp red onion- diced
3 cloves garlic- minced
1 TBsp fresh ginger root- minced
6 TBsp sunflower seeds
7 TBsp coconut oil
2 tsp vegetable oil
2 tsp sirachi sauce
1 tsp rice wine vinegar
1 tsp soy sauce
1 TBsp honey
1 TBsp lime juice
Cook noodles with carrots and onions – about 5 minutes
Combine seeds, garlic, ginger
Pulse til smooth then add vinegar, honey, soy, sirachi, coconut oil, lime juice until smooth
Drain noodles and pour sauce over – serve with lime wedges and seeds to top
4 cooked and cleaned crabs from NJ( cut in half)
3 ears corn from NJ(cooked)
1 1/2 lbs shrimp
14 small red skinned potatoes
1 ring of kielbasa
1 Vidalia onion- large chunks
2 cups water
1 3 oz bag of crab boil
Remoulade (for dipping):
2 TBsp horseradish
1 tsp vinegar
6 TBsp ketchup
1/2 cup mayo
1 1/2 Tbsp sirachi
Put water, crab boil bag,beer, potatoes and onions in a pot and cover for 15 minutes.
Next add Corn, crabs and kielbasa. Add 2 TBsp old bay seasoning. Cook for 5 minutes.
Next add clams and shrimp and cook for 8 minutes. Add more seasoning if desired.
Serve al fresco with lemon wedges, plenty of old bay and homemade remoulade
So perfect for a summer night! My buddy from college came down and we feasted like kings! – swapping old stories, drinking brews and listening to the college tunes- awesome time!!
1 cup red onion-1/2″ pieces
1 1/2 cups NJ zucchini – 1/2 pieces
2 cups NJ eggplant- 1/2 ” pieces
8 mushrooms- quartered
8 mini peppers- halved
19 cherry tomatoes
28 oz tomatoes- drained
1 can of canellini beans- drained
Cook carrots for 6 minutes
Put veggies in a pan with 1/4 cup oil and 2 TBsp morracan spice mix
Bake for 30 minutes…then add tomatoes and beans and rest of seasoning and bake for another 15 minutes
Serve over brown rice or couscous
Toss with lamb or grilled chicken or serve by itself
Hey- I may be from NJ , but I do know a good spice blend…. And this is it!!!! Add a bit of cinnamon or clove but my family is not a fan so do as you see fit ….enjoy!
1 tsp garlic powder
1 tsp ground ginger
1 tsp coriander
1 tsp fennel seed- crushed
1/2 tsp marjoram
1/2 tsp nutmeg
1/2 tsp all spice- crushed
1/2 tsp turmeric
1.4 tsp paprika
1/4 tsp chili powder
Blend and store in s sealed jar awY from light
Holy kitchen sink Batman!!!!! That’s slot of spices! Oh yeah – well Mortoci is spicy and so are their dishes…. Not hot spicy but spicy spicy….fragrant and herbaceous
Use on chicken, lamb, veggies… Toss ontop of rice or couscous
1 cup NJ peaches- diced
3/4 cup Vidalia onion- diced
1 jalepeno- minced
1 cup water
1/2 cup sugar
1/2 cup raw apple cider vinegar
2 TBsp captain Morgan’s Spiced Rum
1 cloves garlic- minced
1/4 tsp mustard seeds
1/8 tsp celery seed
1.2 bay leaf
1/4 tsp red pepper flakes
Put water, sugar,vinegar in a pot and bring to a boil
Then add remaining ingredients and continue to boil on medium heat for 20 minutes- stir often
Remove bay leaf. Drain 1/2 the Juice and let cool
Serve ontop of hot dogs or your favorite burger. Goes well with soft cheeses like Brie or Camembert.
2. Quick purée sauce- add oil, garlic, salt and pepper- purée and pour over grilled veggies
3. Caprese sauce for pasta- tear leaves, add fresh diced tomatoes and diced fresh mozzarella, olive oil and pour over pasta
4. Infused water-48 oz water,1 cup strawberries( thin slice),1 lemon slices, handful of leaves- steep in fridge for an hour and enjoy
5. Basil tea- 1 cup hot water and 2 TBsp chopped basil- steep for 7 minutes… Anti inflammatory/ bacterial properties!
6. Dry it- single layer on paper towel and top with another paper towel- nuke it for 1 minute then 10 second intervals until dry
7. Stings and bites- chew a leaf and add to bite- helps relieve pain and draws out toxins
8. Stress reduction- add 1 cups strong basil tea to bath and melt your troubles away!
9. Basil butter- 3/4 leaves, 1 stick of butter,1-4 tsp lemon juice, salt and pepper- pulse unt blended… Use on steak , fish, grilled bread
10. Basil lemonade- add torn leaves to your favorite lemonade… A nice adult twist
5 red medium sized onions
4 sausage links- skinned
4 mushrooms- diced
1/3 cup Apples-diced
1/2 cup crushed Frenchs fried onions
1/4 tsp fennel seeds – crushed
1 tsp Italian seasoning
1/4 cup Dubliner cheese- shredded
Peel and slice onions. Use a melon baller and scoop out insides. Oil them and add salt and pepper and bake for 1 hour at 400 degrees- use parchment paper and foil to cover.
In the meantime, cook sausage, Apple, seasonings,onions until done- about 10 minutes.
Fill onions once done and top with cheese and cook for 20 minutes- uncovered
Balanced flavor! Serve as a side dish or as a main course with a salad.
12 mushrooms- quartered
3 carrots- 1″ pieces
3 ribs of celery-1″ pieces
1 Vidalia onion- large chunks
3/4 cup red wine
1 1/2 cups chicken stock
3 TBsp tomato paste
3 TBsp butter
2 TBsp dried thyme
1 bay leaf
Cook carrots, celery, onions on medium heat for about 14 minutes. Let it get semicarmelized.
Add mushrooms, broth, wine, tomato paste, bay leaf, thyme and cook covered until veggies are tender- about 10 minutes.
Add butter and whisk in and then nestle in your chicken. Cook covered until chicken is warm.
Super quick- about 30 minutes!!! It creates a hearty, rich and velvety sauce!
So this is not traditional- I know. My Grandmother from France is rolling in her grave! But the flavors are there like in the original. I did not add bacon. You really don’t need it but add it if you like. I used a sweet onion not pearls because that’s what I had – actually it was really tasty- it mellowed out the Cabernet….
A simple and elegant meal you can make any weeknight- don’t forget the baguette for that yummy sauce!!