EASY RECIPES AND STUFF

Easy Grapefruit Basil Martini

Posted on July 18, 2013 by easyrecipesandstuffc

Easy Recipe

She Who Must Be Obeyed and I ate at Tommy Bahama’s the other day and she had a killer grapefruit martini. So I had to take a crack at it. This is an easy and super refreshing summer drink.

Recipe serves 1

Ingredients

4 oz fresh squeezed red grapefruit

2 oz vodka

1 basil leaf – minced and ground

1 basil leaf for garnish

1/2 tsp simple syrup

Preparation:

For simple syrup: add 1/2 cup sugar and 1/2 C water to saucepan and heat on medium. Stir until the sugar dissolves, a couple minutes, and then remove from heat (there will be a great deal of simple syrup left over for other drinks).

Mince and grind one basil leaf.

To shaker add ice, vodka, squeezed red grapefruit juice, minced basil, and simple syrup. Shake and then pour through strainer into a martini glass straight up or on ice.

And that’s all there is to making an awesome summer drink.

(PS drink responsibly and don’t drink and drive).

OK that was so easy, how about my favorite shrimp dish ever! Easy Killer Shrimp

BONUS ENCORE EASY RECIPE

I make no claim to the following recipe. When our local Killer Shrimp shut down I began searching the internet for the recipe. I found it first in 2002 on Recipe Circus, and prior to writing this blog I found the same recipe on Copycat Recipes. It is out there, and I doubt anyone can claim it as theirs. Except, maybe you, if your friends are not scouring the internet looking for shrimp recipes.

EASY RECIPE

Before we start, make sure you have lots and lots of french bread beacuse you are going to need it. This recipe serves 4 easily. But, there is plenty of sauce, so if you have more people coming for dinner just throw in another 1/2 pound of shrimp or so.

2 Tbsp fresh rosemary, chopped

2 tsps thyme

1 tsp black pepper

2 cloves garlic, peeled and chopped

1/2 tsp fennel seed

1 tsp celery seed

1 tsp crushed red pepper

2 qts. clam broth (Better Than Boullon makes a great Clam Base, if that is not available you can use their Lobster Base, and if all else fails you could use chicken stock, but I wouldn’t).

3 oz tomato paste

1 stick butter

1 lb shelled shrimp

Lots and lots of sliced french bread (you will be dipping the bread in the broth and you will be loving it)

Make the clam broth per directions on whatever provider you use, add the stick of butter, tomato paste and all other ingredients except the shrimp. Bring to high simmer and reduce to low simmer.

When you are about to serve dinner, bring the sauce to a boil, drop the shelled shrimp into the pot, bring back to a boil, and then reduce heat and cook at high simmer for about 5 minutes.

AND STUFF

I have for many years held the belief that it didn’t matter how hot it was if you were in a pool and had access to cold drinks. She Who Must Be Obeyed and I put my theory to the test.

Last Sunday we drove to Palm Desert for a couple day break. The temperature each day ranged from 88 degrees in the early morning to 117 in the afternoon! That may be the hottest temperature I have ever experienced. When I walked out of the cool hotel lobby into the mid-day heat it was like opening the oven door to check the Thanksgiving turkey. I don’t know how people can work and function in such heat, but they do. Virtually every activity one would see anywhere goes on during the day. One local we were meeting with told us how she had gone for a hike up the mountain and back the day before in 108 degree heat!

Anyway, back to my theory. One of the benefits of going to the desert in the summer is great hotel rates. The rate at our hotel was at least 60% less then in high season. And better yet, I didn’t have to go to the pool immediately after waking up in the morning to stake out a spot. Nope, had a nice slow breakfast and then meandered out to the pool and took down two pool chairs on the edge of the pool.

As to my theory that a pool and cold drink makes 117 degree heat doable, there was need for a little tweaking. The theory held up for awhile but for extended fun in the sun one needs to roll an umbrella over for a little shade. With that minor adjustment my theory was perfected, and resulted in a fun, affordable, relaxing time in the blazing heat.

Good Eating and Table Talk,

Roger

Easy Open Face Pulled Pork

Posted on July 12, 2013 by easyrecipesandstuffc

EASY RECIPE

We have had so many wonderful BBQ dinners over the past couple weeks, I decided to shake things up with my Ninja Slow Cooking system. I also deiced to spice things up a little with my take on a Mojo sauce.

Serves 4

Ingredients:

3.5 lbs. pork sirloin roast boneless

1 large onion – sliced and halved

1 loaf ciabatta bread

1 C chicken stock

1 C coke

3/4 C BBQ sauce

2 cloves garlic – minced

1 Tbsp chiptole sauce

1 tsp chili powder

1/2 tsp liquid smoke

1/2 tsp dried cumin

salt & pepper to taste

1 Tbsp olive oil\

two tomatoes – sliced

12 fresh basil

blue cheese

For Mojo sauce: 3/4 C mayo, 1/4 C orange juice, 1/4 C lime juice, 1/4 tsp dried cumin, 1/4 tsp chili powder, 2 cloves garlic – minced, a few drops of Sriracha chili sauce, 1/2 tsp olive oil.

Preparation:

In bowl combine all Mojo ingredients except olive oil. While stirring ingredients slowly drizzle the olive oil into the bowl. Place mixture in refrigerator for later use.

Pulled Pork Preparation:

In your Ninja Cooking system (or in fry pan) add 1 Tbsp olive oil and saute onions.

Add pork to Ninja (or add pork and onions to slow cooker)

In mixing bowl add the chicken stock, coke, BBQ sauce, garlic, chipotle sauce, chili powder, liquid smoke, dried cumin, salt and pepper, and stir to mix.

Add contents of mixing bowl to pork and onions pouring it over the pork. Lift the pork up to get mixture underneath.

Turn Ninja onto to slow cooker – low heat mode and figure out something to do for the next 7 hours.

When cooked remove the pork and with two forks pull it apart into pieces. Arrange the tomatoes and basil on the plate add a dash of blue cheese, smear Mojo sauce on a slice of bread, add the pulled pork to the bread and enjoy a wonderful tasty meal!

: The first in series Jack Fields and Amber Reyes adventure novel is available at all major e-book retailers.; AND STUFF; There was knock on the door. I left my cooking meal to see who was there. I opened the door, and was reminded again what a wonderful neighborhood I live in. There on the steps were two young girls each holding a prepared desert. They told me they were playing Chopped and wanted me to sample the deserts!; I took in the special moment and told them I could never chop either of their beautiful deserts. The girls giggled and told me not to worry they don’t really chop, they just wanted to have me try their desert. Relieved I told them to wait a second because their beautiful dishes had to be in my blog!; And there they are. Two french toast deserts with reduced caramel sauce and peaches. Well done girls! Later She Who Must Be Obeyed and I totally enjoyed the treat!; Good Eating and Table Talk,; Roger; © Copyright 2013 – Reproduction of the contents of this website without permission, in whole or in part is strictly prohibited.

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Zucchini Panga Taco

Posted on July 5, 2013 by easyrecipesandstuffc

I saw a photo of a zucchini boat taco on GROCERIZE (facebook), and knew immediately I would have to make it for the 4th of July neighborhood potluck party. So here is my easy recipe version for Zucchini Panga (boat) Taco.

EASY RECIPE

Ingredients:

7 zucchini

2 lbs. ground hamburger

1 tomato – diced

1/2 onion – diced

7 oz tomato sauce

7 oz water

1 and 1/2 Tbsp chili powder

2 clove garlic – diced

1 Tbsp gourmet hot sauce (such as Scotty B’s Arch Nemesis)

1 tsp dry Italian seasoning

1/2 tsp cumin

salt and pepper

grated cheese

1 Tbsp olive oil for coating the baking sheet.

Preparation:

Halve the zucchini the long way, and then with a spoon scoop out the seeds and pulp to make a nice trough for taco meat.

Heat oven to 350 degrees.

Spread olive oil on the backing sheet and place zucchini halves, cut side down, on baking sheets and bake for 7 to 8 minutes.

In large fry pan, salt and pepper and brown the meat. Reduce heat and spoon out excess fat grease.

To meat add tomato sauce and water, chili powder, cumin, dry Italian seasoning, garlic and hot sauce. Stir and then cook to reduce moisture level

Dice the onion and tomato.

With a spatula turn the zucchini up for loading. Spoon taco meat into each panga (boat).

Transfer zucchini to serving platter and then add the cheese, onion and tomato.

And just like that you are ready to wow your friends with your easy Zucchini Panga Tacos.

The first in series Jack Fields and Amber Reyes adventure novel is available at all major e-book retailers.

AND STUFF

Awesome 4th of July day! Started the morning power walking, with She Who Must be Obeyed, down to the the gym for a workout. Then in the afternoon the hood gathered at the beach for a wonderful day in the sun. Absolutely perfect beach day.

My older son and his girlfriend showed up and eventually we decided to head back to the house and try my home brewed beer. SUCCESS! The beer was great!

Later that evening we gathered at our neighbor’s house for a potluck party before the fireworks show at the pier. I think it is very unusual, and special, to have a neighborhood that likes to gather. Some who have moved away still return for the gatherings. Sadly, this year the soul of the hood is moving to Texas; like so many others before who have left California for opportunity elsewhere. They will be dearly missed

The hood seems to have a life of its own. The rug rats are now in college and high school. The young parents of yesteryear are now a bit older, grayer, and maybe mellower. Some new young parents have moved into the hood …………….. and so it goes.

Good Eating and Table Talk,

Roger

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4 EASY BBQ RECIPES

Posted on June 28, 2013 by easyrecipesandstuffc

The first in series Jack Fields and Amber Reyes adventure novel is available at all major e-book retailers.

EASY RECIPES

July 4th weekend is just around the corner, so here’s 4 great easy recipes for your BBQ parties.

Easy Chicken Shish Kabob

Recipe for 4 servings.

Ingredients:

Soak wood shish kabob sticks in water while preparing the following.

1 Skinless Chicken Breast Fillet (about 1 1/4 lb.) cut into 2 inch squarish pieces

8 Bacon slices (get from Butcher not packaged) – trim some fat from ends as necessary

1/2 Green Bell Pepper cut into squarish pieces

1/2 Red Onion cut in wedges

6 Mushrooms (more if you like)

Your choice of BBQ sauce (we used A-1 Steak Sauce on some and Teriyaki Sauce on others)

1 head of broccoli or other vegetable for side

Wrap 1 slice of bacon around each chicken square

Insert the sharp end of the shish kabob stick into the bacon wrapped chicken right at the point of bacon overlap so as to keep bacon firmly attached. Push stick through the piece of chicken and then insert point into the mushroom, onion, green pepper, and then repeat with second piece of chicken, followed by vegetables.

Dribble a little olive oil over the kabobs and place oil side down on BBQ preheated to medium high. Blow out any initial flare up from the oil. BBQ for 15 to 20 minutes until chicken juices run clear and bacon is crispy. During the last 5 minutes of cooking begin brushing sauce on the chicken as turned.

While chicken is on the BBQ steam broccoli on oven for about 6 minutes.

Easy Rib-Eye Steak With Avocado Salsa

2 Rib-Eye steaks (approximately 1.5 lb total)

Marinade:

1 white onion – chopped

2 cloves of garlic – minced

1 1/2 tsp chili powder

1/8 tsp Jalapeno (seeded)

Juice of 3 limes

Place all ingredients in blender until nicely blended. Place steaks in plastic bag and pour marinade over steaks. Seal plastic bag and make sure steak is covered on all sides with marinade. Place bag in refrigerator for 2 hours. When ready to prepare meal place bag on counter top for 20 minutes.

Salsa:

2 avocados peeled, seed removed, and cut into chunks.

3 medium size tomatoes, seeded (cut in half and lightly squeeze to push seeds out), next cut tomatoes into chunks.

1/4 Cup Cilantro chopped

1 small Jalapeno – seeded and finely minced (wear plastic glove when working with Jalapeno and be certain not to rub your eye or you will be very sorry)

1/2 Cup red onion – diced

1 tsp minced garlic

1/3 Cup frozen roasted corn (Trader Joe’s has a nice version) – rinse to thaw

1/3 Cup olive oil

Juice of 1 Lime

Salt and Pepper to taste.

Preheat BBQ

Remove steaks from marinade bag, scrape off most of marinade, and grill to your preference.

Prepare a can of black beans for a side.

When steaks are cooked, place them on a clean dish and let them setup for 5 minutes. Place each steak on a serving dish, add beans, spoon avocado salsa over the steak, and black bean side, and a heated flour tortilla. Serve extra salsa in a bowl for dipping.

Easy Red White & Blue Potato Salad

This recipe serves 6 to 8 as a side.

Ingredients:

1 lb. small red potatoes – skin on

2 lbs. small white potatoes – skin peeled

1 cup green onions – chopped

1 cup blue cheese – crumbled

3/4 C fat free sour cream

1/2 cup mayonnaise

1 Tbsp. Dijon mustard

7 strips of bacon

1 tsp. salt

1 tsp. ground pepper

1/4 tsp cumin

1/4 cup rice vinegar

Preparation:

Wash red potatoes and place in large pot with water. Wash and peel white potatoes and add to pot. Water should be about an inch over the top of the potatoes. Bring water to boil and then reduce heat to strong simmer/low boil for 12 to 16 minutes ( check with fork to see if done). Drain the water and run cold water over the potatoes to stop the cooking process.

Fry the bacon. Place fried bacon on paper towel to soak up excess grease. Place on chopping block and chop. Reserve about a quarter of the chopped bacon for topping the potato salad.

In a small bowl mix the sour cream, mayonnaise, Dijon mustard, pepper, salt, cumin, and rice vinegar.

Cut the potatoes into small 1/2 inch pieces and place in large mixing bowl. Add green onions, and 3/4 of the bacon. Gently stir and then add the blue cheese and the contents of the small bowl. Gently stir the salad until thoroughly mixed.

Plate the potato salad and garnish with the reserved bacon.

And there you go, an awesome easy fresh potato salad to go along with your special BBQ main dish.

BBQ Italian Sausage and Pepper Sandwich

This recipe serves 6.

Ingredients:
6 Johnsonville Mild or Hot Italian Sausage links
1 Onion sliced into thin rounds
1 Green Pepper cut into strips
1 Red Pepper cut into strips
2 Tbsp Fresh Basil chopped
6 Mozzarella Cheese slices (or more if you like)
Pizza Sauce
6 Hoagie Buns

Because Sue has had such a great vegetable crop, instead of just suggesting a salad, this week I am providing photographs of her salad. Preparation:
Pre-heat BBQ to medium heat. Do not boil or pierce sausage. Merely place sausage on the grill and close the cover. Grill sausage for 20 to 25 minutes or until appropriate internal temperature is reached (see Johnsonville directions). Use tongs to turn the sausage every few minutes to keep from burning.

Place vegetables into a BBQ basket, add 1 Tbsp of Olive oil.In final 10 minutes of grilling, place BBQ vegetable basket onto grill and sauté the vegetables until very tender.

Remove sausage and vegetables from grill, place in separate containers and cover with foil.

Lightly brown the buns on the grill for a few seconds.

Assembly:
Brush pizza sauce onto each bun, add cheese, add one sausage link, cover with vegetables and serve with a salad.

AND STUFF

I love the 4th! Great family events, wonderful food, the beach and what the heck top it off with fireworks! My kinda day. Hope your day is perfect. And, should you find yourself strolling down the beach and you see a guy reading cooking magazines say howdy!