Smokey Garlic Chive Butter
1 stick salted butter, room temp
1 tsp smoked paprika
2 garlic cloves, minced or grated
1 tbsp minced chives
Combine all the ingredients. This butter is great on corn, bread, grilled meats and veggies… anything/everything!
Posts Tagged "garlic"
Posted in Fresh Recipes
July 15th
2010
May 4th
2010
Serves 4
1 lb medium-large shrimp, peeled
1 cup crushed tomatoes
1 chipotle chili in adobo sauce, minced
1 tbsp adobo sauce
1 tbsp garlic
Handful of chopped fresh parsley
Juice of ½ lime
2 tbsp Olive oil
Salt & pepper
Combine the tomatoes, chili, and adobo sauce. Heat the oil in a medium sauté pan over medium-high heat. Add the garlic and sauté for 1 minute. Season the shrimp with a pinch of salt and pepper then add to the sauté pan, stiring to coat with the garlic oil, and cook for 1-2 minutes, until they begin to turn pink. Add the chipotle tomato sauce, stir well, and simmer gently over medium heat for 5-7 minutes, until the shrimp are cooked through. Stir in the parsley and lime juice before serving. Season with salt and pepper to taste.
Serve as an appetizer, or over rice for a main dish.
Posted in Kitchen Tips
March 26th
2010
Now, I’m the first one to confess my deep and passionate love for garlic, but sometimes it can just be a pain, especially if you want the subtle flavor of garlic without having to take a big ol’ bite of it. Unless you’re a professional who’s been trained in the art of slicing, dicing, mincing and mashing garlic, chases are you, like me, usually end up with pieces of all shapes and sizes in your food. Not to mention the potent smell all over your hands. But I’ve discovered a fantastic trick for all us garlic lovers. Here’s how it happened… I have a small-grated handheld grater that I use quite often for grating ginger into dishes. One day, weary of yet another chop fest that would leave my fingers sticky and able to fend off the fiercest vampires, I decided to take said grater to my garlic cloves. And the result was glorious! Fine threads of garlic came streaming out that blended perfectly into my food without any overpowering bites. And clean up was a breeze too! I’ve been grating my garlic ever since.
November 8th
2009
Serves 4
Season 4 6oz salmon fillets with a drizzle of soy sauce, sprinkle of sesame oil, generous grating of fresh ginger, salt and pepper. Let marinade for 10-15 minutes.
While salmon is marinating, prepare the green beans (about 4 hand fulls). Trim off the ends and blanch in boiling salted water for about 5 minutes, until bright green and al dente. Drain and set aside. In the same sauté pan, heat a couple tablespoons of canola oil. Add a pinch (or two if you like more heat) of red chili flakes, a couple cloves of garlic- minced, and a tablespoon or so of fresh grated ginger. Sauté for a minute then add back in the green beans and toss to coat evenly with the spices. Season with salt and pepper to taste. Cover and set aside.
Time to cook the salmon… you can either throw the fillets on the grill for 5-7 minutes. OR sear (skin side up) for 2-3 minutes in a sauté pan with a little oil, then flip over and transfer to a 350˚ oven for 5-7 minutes to finish cooking.
Serve the salmon and green beans with some brown rice.
Posted in Fresh Recipes
February 28th
2009
My 5-yr old came up with this recipe this morning. Haven’t figured out exact measurements yet, but think I have a pretty good idea. Anyway, couldn’t keep this to myself as it sounds too delicious!
Garlic-Parmesan Butter
1 small clove garlic, roughly chopped
1 stick of unsalted butter
1/2 cup freshly grated parmesan cheese
1/2 cup (about a handful) of parsley
1 loaf crusty bread, cut in half
Combine garlic, butter and parmesan in a food processor and pulse until the mixture is well blended. Add in parsley and pulse a couple more times to blend. Slather the garlic-parmesan butter on each half of the bread and stick under the broiler until melted and bubbly. Yum!
