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Favorite Lemony Salad Dressing

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Time: 5-10 minutes

Inspired by: Lemon is one of my favorite flavors, and I think a lemon-based (versus vinegar-based) dressing is a much better pairing with wine. Since we drink wine with most dinners, this is our “almost daily” dressing.

Ingredients:

  • Juice of two lemons (Meyer lemons recommended)
  • Olive oil – approximately 1/2 of the quantity of lemon juice
  • 1 clove garlic, minced
  • A squirt of Dijon mustard – this Annie’s Horseradish mustard in the picture has been perfect
  • A pinch of salt and pepper

Preparation:

  • Mix the above ingredients and shake well. We combine the ingredients in a small bowl, funnel them into a bottle and shake well before using. This bottle was a gift from a very sweet family member and we love it.
  • Between uses we keep in the refrigerator. If you take it out of the fridge 15-20 minutes before using, the hardened olive oil will soften. You can also put in the microwave if necessary for a few seconds to warm it.

Spicy Shrimp Salad

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Spicy Shrimp Salad

Time: 15 minutes

Serves: 2 – 4

Inspired by: I love salad. I love pan fried or grilled shrimp. I love spice! This just happened one night and is something we now make fairly often. It’s not a recipe that needs documenting, other than having it here it helps me think of something to make when my brain has turned off for the day! I don’t keep a lot of extra food in the house, but salad stuff and a bag of shrimp in the freezer are the most common to have around. This one is using my super fast and easy spicy pan fried shrimp recipe, but I love this with spicy grilled shrimp as well.

Ingredients:

  • 1 pound shrimp (cleaned and with or without the shells – the shells actually have nutritional benefit and they are yummy to nibble on cooked this way!)
  • 2-3 tablespoons of olive oil
  • Juice of 1 lime
  • 1-2 tablespoons Spice it Up …by Karen™
  • Use any salad ingredients you’d like – these are just suggestions below:
  • 4-8 cups spinach or torn romaine leaves (you could add some parsley leaves as well)
  • 1 small red bell pepper
  • 1/2 english cucumber
  • 1/2 cup diced mango or papaya or tomato

Preparation:

  • Put your salad ingredients into a large bowl and toss with 1-2 tablespoons of olive oil and the lime juice. Then add a bit of the spice (to your liking) and toss again.
  • Heat 1 tablespoon of olive oil in a cast iron skillet or sauté pan and add the shrimp. Sprinkle with the spice (any amount to your liking – a small amount goes a pretty long way) and cook for about 2 minutes on each side. If you are including red bell peppers or other vegetables that you like cooked or hot – you can add them to the skillet as well. You might even want to start cooking them about 8-10 minutes before the shrimp if you like them charred (my favorite).
  • Top the salad with your pan fried shrimp and vegetables and serve.

Wine Suggestions: I love not having vinegar in salads – it is always more wine-friendly. This salad is fabulous with anything from a light red to a spicy or medium-bodied red. Our favorites are California Pinot Noir (especially if we add the papaya or mango because California wines tend to have much riper fruit than a Red Burgundy from France and will pair better with the sweeter flavors), or a Grenache-based blend from Southern Rhone or Spain, or even Bordeaux blend with a good portion of Merlot so that it is soft and not too tannic. If you prefer white, try a slightly off-dry white such as a Condrieu or Riesling or Chenin Blanc.


Radish Salad

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Time: 15 minutes

Serves: 8

Inspired by: I like the crunch and spiciness of radishes. This is a salad I’ve started to make more often because it has a fabulous combination of spicy and sweet with the acid of the dressing and goes well with just about any other combination of fish and vegetables that we enjoy.

Salad Ingredients:

  • 8 handfuls of Arugula and/or other peppery greens
  • 2 cups radish sprouts
  • 4-8 radishes sliced 1/8″ thick
  • Nectarine or pear sliced into 1/8″ thick pieces
  • Persian cucumber (optional) sliced into 1/8″ thick pieces
  • Toasted almond slices

Dressing Ingredients:

  • ½ cup extra virgin olive oil
  • 1/2 cup lemon juice
  • 1 clove crushed garlic (optional)
  • salt and pepper

Preparation:

  • Mix the salad dressing ingredients in a shaker. I like the simplicity of this lemon dressing for this salad.
  • Toss the greens with the dressing first.
  • Add the radish, fruit, cucumber and toss well.
  • Top off with the radish sprouts and toasted almonds.

 


Margaritas

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Time: Depends on how many you’ve already had

Inspired by: My love for Mexico.. and tequila makes all parties rock! While I already enjoyed Tajín® Clásico Seasoning, in numerous ways, my surfer friend Nicole was the one who suggested it as an alternative to salt for rimming a margarita glass. There is NO BETTER WAY. And I also thank her for this picture. We surf together every November (my birthday month) in Southern Mexico. She makes margaritas for us each night, while I make dinner. Her job (squeezing all of those limes!) is much more difficult. The picture above is the gift she made for my 49th birthday. Nothing could have been more perfect 🙂

Supplies: Margarita shaker, plate wide enough for dipping/salting the rim of the glass, and margarita pitchers if you are making these in larger batches

Ingredients:

  • 3 parts reposado tequila
  • 3 parts fresh lime juice
  • 1 part Cointreau
  • Tajín® Clásico Seasoning, salt, or salt with a bit of Cayenne mixed in to rim your glass

Preparation for One Glass:

  • Moisten the rim of your glass with a lime wedge and dip it into the Tajín or salt
  • Add to shaker: tequila (3 shots), lime juice (3 shots), Cointreau (1 shot), ice cubes, and shake well
  • Put some ice cubes into the glass
  • Pour the shaker contents into the glass while straining out the ice, then add additional ice as needed
  • Garnish with a slice of lime

Notes:  I do not like sweet margaritas – I prefer to really taste the tequila and the fresh lime. If you prefer yours sweet, add additional Cointreau or a dash of Agave syrup.  Fresh lime juice is the only way to go and rimming with Tajín is the final perfect touch to me. In case you are not familiar with the salty/chile/limey flavor of Tajín, I included a link above. These are pretty strong margaritas, but they rock! If you plan to be drinking them like they are going out of style, you might consider cutting the tequila quantity back just a bit!


Papaya-Cucumber Salad

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Serves: 4-6 as a side dish

Prep Time: 10-15 minutes

Inspired by: Tony Khalife, amazing musician/artist. He taught me so much about the beauty and nuances of food.  This was one of those many salads that he just threw together one day because it sounded good and we had the ingredients. It has become a favorite because it balances out many of the spicy dishes I love to make, and when I’m in Mexico, which is quite often in the winter, I can easily find all the ingredients at a tiny market. It is often my contribution to potluck parties there with friends.

Ingredients – Salad:

  • Papaya  – 1 cup diced
  • Cucumber – 1 cup diced
  • Slivered almonds – 1/2 cup
  • Jicama – 1 cup diced (optional)
  • Avocado – ripe but firm (optional) – 1 cup diced

Ingredients – Dressing:

Preparation: Put all ingredients into glass bowl and toss gently (if you include avocado add this at the end). I do not normally add the spice, but this is fun if you want to add some zing.

Notes: This is an easy salad to bring to a party. Use the entire papaya with the same cucumber and almond proportions. Dice the cucumber and papaya in advance and add the almonds and dressing near serving time.



Spiced Cashews

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Prep Time: 5-10 minutes

Inspired by: I’ve always loved cashews and almonds, but my favorite is when they are salty and spicy. I was headed out to a party a few nights ago and thought it would be fun to try my spice blend on some cashews. We loved them.

Ingredients:

  • 1 pound bag of unsalted roasted cashews
  • 1-2 tablespoons Spice it Up …by Karen™
  • 1 teaspoon of melted butter (I used unsalted because the spice already has salt, but if you like salty go for the salted butter)

Preparation: Set the oven to about 200 degrees. Toss the cashews in the melted butter – just barely coat them. Then toss with the spice blend until they are covered well. Spread on a cookie sheet and put in the oven for about 5 minutes. Watch them carefully – they will brown very quickly with the butter. This gives them a slightly toaster look and taste and dries the butter out a bit.

Notes: I think anything salty and fatty is fabulous with wine – so these are perfect to nibble on while sipping wine!


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