Food To Dish

The Best & Worst of Everything Food!

Tag: cook

FTD Take-away Pizza Pretzel Bread

bread matchbox food to dish

FTD Take-away – You can make your own pizza pretzel bread by rolling pizza dough into a two foot-long 3/4 inch roll and twisting it into a pretzel-like shape. Top with coarse sea salt and cook at 400 degrees in a convection oven for about 12 minutes (cooking times vary based upon the dough and oven) until slightly brown on the outside. Serve with your own garlic butter which you can easily prepare by adding crushed garlic and fresh herbs to room temp salted butter. Chill slightly before serving so you can scoop out a teaspoon or two for the perfect presentation. Easy, impressive, and just plain fun to eat at your next picnic or pasta dinner!

FTD Take-away Octopus Salad

octopus salad food to dish
FTD Take-away
Anyone who is a bit adventurous can make their own warm octopus salad.  The trick is a quick sauté in olive oil of thinly sliced fresh octopus with par-boiled peanut size potato bits, cherry tomatoes, and lots of chopped parsley. A dash of lemon juice and a touch of salt finishes the dish.  Give it a try someday.  Ciao!

Salt Vinegar Potatoes

1 lb potatoes cut ¼ inch thick lengthwise
2 cups white vinegar
2 tablespoons extra-virgin olive oil
Coarse Sea Salt, Fresh Ground Pepper

Bring potatoes and vinegar to a boil in a medium saucepan. Vinegar should cover the potatoes. Reduce heat to simmer until just fork tender (about 5 minutes). Let potatoes cool in vinegar for 30 minutes. Drain well and toss with olive oil, salt & pepper.
Grill the slices on a barbecue or in the oven on a rack for about 5 minutes per side. Sprinkle with salt before serving.

Rate This Recipe

Cucumber Yogurt Pepper Cups

Refreshing As a Side Sauce Or Unusual Salad

4 Green Peppers (make sure they’ll stand upright)
1 Cucumber, peeled and diced
Fresh Mint – Handful, Sheared
½ Tsp Salt
1 Large Container of Plain Natural Russian Yogurt

Carve the tops off of each pepper, as you would a jack-o-lantern on Halloween. Deseed and wash. Set aside. Mix cucumber, and salt in bowl. Fill green peppers with sauce. Place top back on peppers and refrigerate for one hour or more.

Rate This Recipe

Maple Nutmeg Mandarin Carrots

An Unusual Easy Surprise

1 pkg Fresh Peeled Baby Carrots
2 Tblsp Maple Syrup
1 Tblsp Butter
¼ Tsp Nutmeg
Dash of Salt

Optional Twist – 1 Small Can of Mandarin Oranges

Steam the carrots until just tender. Drain. Toss hot carrots in maple syrup, butter, and nutmeg. Add a dash of salt, if necessary. As a traditional side dish, serve as is. For a unique flavorful twist, add 1 small can of mandarin oranges. Heat til warm. Serve.

Rate This Recipe

Garlic Chili Green Beans

A Quick Spicy Side Dish

1 ½ to 2lbs Fresh Green Beans
Garlic Chili Sauce

Wash and prep the grean beans. Lightly steam on the stove top in a small cooking pot. Drain. Return to the pot and toss with 1 tsp of garlic chili sauce. Cook over low heat for an additional two or three minutes. Serve.

Rate This Recipe

Horseradish Bleu Mashed Potatoes

Rich, Creamy, And Delicious

5 Medium Potatoes
½ Tsp Salt
2 Tbsp Butter
½ Cup Sour Cream
¼ Cup Crumbled Bleu Cheese
1 Tbsp Horseradish
2 Tsp Mince Parsley
Freshly Ground Pepper

Peel and quarter the potatoes. Cook in boiling salted water until tender. Drain. Mash, adding butter, pepper, sour cream, bleu cheese, horseradish, and minced parsley. Serve topped with a small dollop of sour cream and a sprig of parsley.

Rate This Recipe

Cranberry Saffron Basmati Rice With Almonds

An Absolutely Delicious And Colorful Side Dish

2 Cups Basmati Rice
½ Tsp Saffron Threads
1 Tsp Sugar
½ Cup Dried Cranberries
¼ Cup Silvered Almonds
4 Tblsp Butter
Salt

Rinse two cups of basmati rice well. Place into a large dutch oven or cooking pot. Cover with water to about 4 inches above the rice and add about 2 tsps of salt. Bring to a boil on the stove top over medium heat. Cook, uncovered, until the rice is tender. About 15-20 minutes. Drain through a calendar or strainer and set aside.

Grind the saffron threads with the sugar in a mortar & pestle until fine. Return the empty cooking pot to the stove top. Add ¼ cup of water, ground saffron/sugar, 4 tblsps of butter to the pot and bring to a boil. Return the rice to the pot and mix with the saffron mixture until bright yellow and even in color. Add the cranberries and slivered almonds and heat on low until hot enough to serve.

Rate This Recipe

Hot Mango Pork Tenderloin

A Simple Twist On An American Classic

1 3-4lb Pork Tenderloin
Olive Oil
Paprika
Salt
Pepper
Hot Mango Chutney

Brown the pork tenderloin in olive oil in an oven-safe pan or cast-iron skillet. Dust the pork tenderloin with paprika, salt, and pepper. Brown it on all sides in an oven-safe fry pan or cast iron skillet on the stove top with a little olive oil. Move the pan to a preheated oven at 375 degrees and roast for approximately 20 minutes or until done. Let sit for 5 minutes. Carve the roast into small medallions. Fan the medallions onto a serving plate and spoon a small amount of chutney down the center.

Rate This Recipe

Grilled Tandoori Lobster

An Extravagant Middle-Eastern Inspired Dish With Spectacular
Color And Hot, Sweet, & Sour Flavors

4 1lb Maine Lobster Tails (Fresh or Frozen)
2 Tbls Ginger Garlic Tandouri Paste
6 Tbls Butter
1 Lime
3 Cloves Chopped Garlic
Garlic Salt

Optional additional Butter & Tandoori Paste for dipping sauce.

Snipped Parsley

Remove the shell from thawed lobster tails with poultry shears. Make on cut on the center underside from the base to the last tail segment, being careful not to cut the last segment or end of the tail. Make a similar cut on the top from the middle of the end to the last segment. Carefully remove the shell, again keeping that last segment in tact for presentation. Place the tails in a baking dish suitable for marinade.

Melt the butter in the microwave in a small dish. Add the Tandoori Paste, chopped garlic and the juice of one lime. Mix well. Using pastry brush, coat each lobster tail on both sides with the mixture. Lightly salt with Garlic Salt. Let marinate covered in the refrigerator for about one hour. Grill on a closed barbeque for about eight minutes on each side. Serve garnished with snipped parsley. It’s also nice to take additional butter mixed with Tandoori paste and serve that in ramekins on each plate.

Rate This Recipe

Food To Dish © 2014
%d bloggers like this: