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Zesty Chunky Gazpacho Recipe

gaspatcho

Zesty Chunky Gazpacho

2 Cloves Garlic

2 Small Red or Green Jalapeno Peppers

4 Large Green Onions

2 Celery Stalks

1 Large Red or Green Bell Pepper

4 Large Tomatoes

4 Cups of Spicy V8 Juice

3 Small Cucumbers

Juice of 1 Lemon

2 Teaspoons Salt

1/2 Teaspoon Black Pepper

A Few Dashes of Tabasco

It’s peak tomato season so it’s the perfect time to make my Zesty Chunky Gazpacho!  I’m dedicating this recipe to my sister-in-law, Terese, and her family who grow an abundance of organic tomatoes in Wisconsin that my niece and nephews sell at a roadside stand.  I also need to give a little credit here to Cuisinart as this is a modification of one of their recipes and you really can’t make this without one of their fantastic food processors!

Remove the husk from two large cloves of garlic, and de-stem and de-seed the jalapeno peppers.  Put both into your food processor with the chopping blade and pulse until finely chopped.  Cut the onions, celery stalks, and bell pepper into chunks.  Add to the food processor and pulse into a medium chop.  Remove and transfer to a large bowl.  Quarter and de-seed your tomatoes.  Place half of the tomatoes in the food processor and pulse to a medium chop.

Remove and add to the other veggies in the bowl.  Take the balance of the tomatoes and put them in the processor and chop until pureed.  Add ½ cup of the V8 juice, lemon juice, salt, pepper, and Tabasco and continue mixing until well blended.  Transfer to the bowl with the other ingredients.  Add the balance of the V8 juice to the bowl and mix.  Peel, quarter, and de-seed the cucumbers.  Cut into thin slices.

You can use the slicing blade of your food processor or slice by hand.  Add the cucumbers to the bowl and your gazpacho is complete!  Easily makes 8 servings and will last in the refrigerator for about 5 or 6 days.  It really doesn’t need a garnish, but sprig of fresh basil is a nice finishing touch.  My husband likes me to add a handful of bay shrimp and a bit of lemon zest.  Sometimes I’ll top my gazpacho with a little sour cream, bacon and chives.  Yum.

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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.

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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.

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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.

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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.

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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.

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Basque Bacon Wrapped Tournedos With Stilton Garnish

4 Filet Mignon Steaks, 1 ½ to 2 inches thick
Basque Marinade
Uncooked Bacon Slices
Garlic Salt

Place the filets in a large zip lock bag. Pour in approximately ½ cup of Basque Marinade. Close the bag, removing as much air as possible. Marinate for 20-30 minutes. Remove the steaks from the bag and wrap a slice of bacon all the way around the sides of the filets. You may need more than one slice of bacon to wrap the entire filet. Secure with tooth-picks. Dust the filets lightly with garlic salt, just prior to grilling or broiling to taste. Serve with a touch of crumbled Stilton Cheese as garnish.

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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.

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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.

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