Archive | September, 2010

Delicious Marinade

6 Sep

Had swordfish for the first time yesterday. I made up this yum marinade because I couldn’t remember the recipe I’d seen on tv. You can use this for any seafood or chicken even. Try it baked or on the grill!

What you need –
1 Cup of Chardonnay (or any white. Chardonnay was on the counter top I was working on)
2 Garlic Cloves, minced
salt and pepper
2 teaspoons of dried basil (if you have fresh that works too 4 – 5 leaves)
1/2 teaspoon of dried rosemary (if you have fresh, one sprig)
1/2 teaspoon of dried sage (2 – 3 fresh if you have it)
1/2 cup of Extra Virgin Olive Oil
1/2 cup of orange juice (I like the kind with no pulp)
Zest of one lemon
Juice of half a lemon

Whisk it all together. Pour part of the marinade in the dish or container, just enough to coat the bottom. Place protein on top of the marinade and cover with the rest of the marinade. Let sit for atleast 30 minutes. Cook through and enjoy!!

C’est si Yum!!

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Goat Cheese Riesling Emulsion

4 Sep

My Saturday morning tradition has become food tv while I get ready to start the day. I wanted a quick snack so I made two large Trader Joe raviolis with mushrooms in them and a goat cheese and Riesling emulsion. This is quick and EASY. For future use, I’d add peas and try over another pasta or chicken.

What you need to serve two people the sauce over ravioli –

1/2 cup of Riesling
2 Tsp of Extra Virgin Olive Oil
salt and pepper
pinch of red pepper (optional)
2 oz of goat cheese
1/3 cup of frozen peas (also optional)

Heat extra virgin olive oil in a sauce pan. Add wine and pepper/salt/red pepper flakes. Add frozen peas. Add goat cheese and whisk until smooth.

Serve hot over cooked ravioli or pasta! Ingredients can be increased for more pasta or more people!
C’est si Yum!