Roast Pork Tenderloin with Dried Cherries and Rosemary

I am not usually a fan of fruit with meat. Fruits are for snacking or dessert. Not chutneys, not salsas, not compotes.

That said, I like this recipe. The combination of tart dried cherries with pungent rosemary (and wine and balsamic) adds a wonderful aromatic touch to what can be a bland cut of meat. Check it out...

Roast Pork Tenderloin with Dried Cherries and Rosemary
Serves 6.

2-1 pound pork tenderloins
1/2 cup dried cherries
1/3 cup dry red wine
1/4 cup balsamic vinegar
3/4 cup cranberry juice or apple juice
4 garlic cloves, minced
6 shallots, halved lengthwise
3 tablespoons fresh rosemary
2 tablespoons olive oil
Kosher salt and freshly ground black pepper

Preheat the oven to 350°.

Rinse the pork tenderloin, pat dry and place in a shallow glass or ceramic baking dish and set aside.

Whisk together the cherries, wine, vinegar, juice, garlic, shallots and rosemary in a bowl. Pour this marinade over the pork; cover and refrigerate 2 to 3 hours or overnight, turning the pork several times.

Heat the olive oil in a large, ovenproof skillet over medium heat. Remove the pork from the marinade (reserve the marinade) and place the pork in the heated skillet. Brown the pork on all sides, about 5 to 6 minute total.

Pour the reserved marinade over the pork and place the skillet in the oven. Roast, basting several times, about 20 to 25 minutes until a meat thermometer registers 150-155°. The meat will be a light pink color.


Remove pork from the baking dish and cover loosely with foil. Let rest 5 to 10 minutes before carving.


Season the tenderloin with salt and pepper. Slice into 1/4 inch pieces and spoon the pan juices over the pork. Serve immediately.


Food/Wine Pairing: An aromatic dish with cherries? To me, that screams out for a light Pinot Noir. Go for it.

Classic Barbecue Sauce

For my money, this recipe from Southern Living is the best homemade barbecue sauce I've tasted in a long while. But for the Memoral Day Meatfest 2009 (brisket, ribs, pork, chicken and all the trimmings), I tried this one also. It's from Martha's magazine. It was tasty, but a little too "tomato-y" for my Texas tastebuds. As one of my guests said, "It's a lot like marinara sauce."

Still worth a try though. Maybe you can doctor it up some. Share your alterations with the rest of us in the comments section below.

Classic Barbecue Sauce
From Martha Stewart Living.
Makes 6 1/2 cups.

1/3 cup safflower oil
3 small onions, diced (3 cups)
6 garlic cloves, minced (3 tablespoons)
1 tablespoon plus 2 teaspoons coarse salt
1 1/2 teaspoons freshly ground pepper
1 1/2 teaspoons ancho chili powder (earthy.com) or regular chili powder
1/2 teaspoon whole coriander seeds, toasted and ground
1/4 teaspoon whole cumin seeds, toasted and ground
1/2 cup unsulfured molasses
1/2 cup packed dark-brown sugar
4 cups crushed tomatoes (from two 28-ounce cans)
3/4 cup cider vinegar
1/4 cup white vinegar
2 tablespoons Worcestershire sauce
2 cups water, plus more if needed

Heat oil in a medium pot over medium heat. Add onions and garlic, and saute until translucent and tender, about 10 minutes. Add 1 teaspoon salt, 1/2 teaspoon pepper, the chili powder, coriander, cumin, molasses, and sugar. Stir and simmer for 3 minutes. Add tomatoes and cider vinegar, and bring to a simmer. Reduce heat to medium-low, and simmer gently, stirring occasionally, until mixture is thick and dark, 2 1/2 to 3 hours. Reduce heat to low if sauce is simmering too quickly.

Pureé sauce in a blender. Add remaining 4 teaspoons salt, remaining teaspoon pepper, the white vinegar, and Worcestershire sauce, and puree. With blender running, carefully add water in a slow, steady stream. Blend until mixture is smooth and emulsified, adding more water if needed. Let cool, and refrigerate.

Oven-Poached Halibut Provençale

I've never been to Provence, but I can certainly pretend I am there when I fix this recipe, uncork a bottle of dry French rose and eat al fresco on the patio on a sunny evening.


Oven-Poached Halibut Provençale
Serves six.
Adapted from Cooking Light.


1 tablespoon olive oil
3 garlic cloves, minced
2 cups chopped fennel bulb
1 1/2 cups chopped onion
1 teaspoon salt, divided
4 cups diced tomato
1/3 cup chopped fresh basil
1/3 cup chopped fresh flat-leaf parsley
6 (6-ounce) halibut fillets
1 cup dry white wine
1/3 cup dry breadcrumbs
2 tablespoons chopped pitted kalamata olives
1 teaspoon dried herbes de Provence
1 teaspoon olive oil
1/2 teaspoon coarsely ground black pepper
Fresh flat-leaf parsley sprigs (optional)

Preheat oven to 450°.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add garlic; sauté 30 seconds. Add fennel, onion, and 1/2 teaspoon salt; sauté 8 minutes or until lightly browned. Stir in diced tomato; cook 2 minutes. Remove from heat; stir in fresh basil and fresh parsley.

Spoon half of tomato mixture into a 13 x 9-inch baking dish. Place fillets over tomato mixture. Pour wine into dish; sprinkle fillets with 1/4 teaspoon salt. Spoon remaining tomato mixture over fillets. Bake at 450° for 12 minutes or until almost done.


Combine the breadcrumbs, olives, herbes de Provence, 1 teaspoon oil, pepper, and remaining 1/4 teaspoon salt in a small bowl. Sprinkle breadcrumb mixture over fillets. Bake 8-10 minutes or until lightly browned. Serve immediately. Garnish with parsley sprigs, if desired.

Almond Cold-Oven Cake

Here's a flavorful pound cake that...as its name suggests...does not require pre-heating your oven. Perfect for summer baking. And perfect topped with summer fruit like peaches...


Almond Cold-Oven Cake
1 1/2 cup butter, softened
3 cups sugar
5 eggs
3 cups flour
1/2 teaspoon baking powder
1 cup milk
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
1/2 cup sliced almonds


Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in flavorings.


Sprinkle almonds in bottom of greased and floured 10-inch tube pan; pour batter over almonds. Place in cold oven. Turn oven on to 350; bake 1 hour and 10 minutes or until toothpick inserted in center of cake come out clean. Let cool in pan 10 minutes; remove from pan, and let cool completely on a wire rack.

Grilled Shrimp with Strawberry Salsa

Here's a summery recipe that pairs perfectly with a slightly chilled glass of rosé wine. Maybe the MacPherson from Texas or the Miner Sangiovese Rosato from California. Either way you have a success on your hands.

Grilled Shrimp with Strawberry Salsa
Serves four.

2 garlic cloves, minced
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme leaves
Salt and freshly ground pepper to taste
1/4 cup plus 2 tablespoons pure olive oil
3 tablespoons minced shallots, divided
20 large shrimp, peeled and deveined
2 cups strawberries, hulled and diced
1 tablespoon aged balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh basil

Preheat grill to medium heat.

Combine the garlic, parsley and thyme with 2 tablespoons of the shallots and 1/4 cup of the olive oil in a small mixing bowl. Add salt and pepper to taste.

Thread shrimp on water-soaked bamboo skewers, five per "kabob," using two skewers per kabob so they will lay flat on the grill. Place the shrimp on a platter and brush with oil mixture. Place the shrimp skewers on the grill and cook for 1 to 2 minutes per side.

Meanwhile, heat the remaining 2 tablespoons in a small skillet over medium heat. Saute the shallot until soft and fragrant, approximately 2 minutes. Turn off the heat and stir in the strawberries, vinegar and basil. Season to taste with lots of freshly ground pepper and serve with the grilled shrimp.

Linguine with Goat Cheese, Bacon and Roasted Garlic

This is comfort food taken to a new level. A gourmet variation of macaroni and cheese. Good grub.

I made it a couple of weeks ago to go with a bottle-aged Bordeaux that Andrea Immer sent along in my wine club shipment. It got the highest rating possible from my other half: "I could eat this everyday for the rest of my life."

Linguine with Goat Cheese, Bacon and Roasted Garlic
Serves six.

12 ounces linguini pasta
1 head roasted garlic*
8 ounces fresh goat cheese
3 slices bacon, cooked crisp and crumbled
1/2 cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper
3 tablespoons chopped fresh Italian parsley

Bring a large pot of slated water to boil over high heat. Add the pasta and cook until al dente. Meanwhile, chop 7 cloves of the roasted garlic, reserving the remainder for another use. Drain the pasta, reserving 1/4 cup of the pasta water. In a large bowl, toss the hot pasta with the garlic, bacon, goat cheese, Parmesan and 2 tablespoons of the reserved pasta water, tossing well to melt the cheeses. Add more reserved pasta water if needed to make a "sauce" that clings to the pasta. Season to taste with salt and pepper and add the parsley, tossing to mix. Serve immediately.

* To roast garlic, remove some of the papery skin from a head of garlic and cut the top third off to expose the cloves. Place on a piece of aluminum foil, drizzle with olive oil and seal the foil into a package. Bake at 350° until tender, about one hour. Allow to cool. When ready to use, simply squeeze the garlic from the root end to extract amount needed.

Seared Tuna with Scallion Cream or Basil Oil

Tuna is a wonderful bridge kind of protein. It's the perfect choice when you want fish with a little heft...it might just be the next best thing to a good steak in my book.

And while it's wonderful as is, or crusted with sesame seeds, a nice sauce can make it truly special. Here are a couple: one with a bit of green and a bit of spice and the other a silky summer-infused oil.

Scallion Cream
Makes enough sauce for four tuna steaks.


2 green onions, trimmed
1/2 cup heavy cream
1 tablespoon sake
Wasabi powder to taste.


Blend all ingredients in food processor and then heat to reduce by about half.



Basil Oil
Makes more than enough sauce for four tuna steaks. Use the leftovers to drizzle over steamed veggies or as the base for a delicious vinaigrette.


2 cups packed basil leaves
1 cup olive oil


Bring 4 quarts water to a boil and add 3 teaspoons salt. Set up an ice bath.


Blanch basil for two minutes in boiling water, then transfer immediately to an ice bath. Cool for 2 minutes; drain, then squeeze excess water from basil.


Blend basil and 1 cup olive oil in blender until well-mixed.


Strain through a coffee filter or cheesecloth.

Lemon-Spice Bread Pudding with Sauteed Peaches

Here's a summery take on bread pudding. Perfect topped with warmed peaches. Makes you want to run to the farmer's market, doesn't it?

Lemon-Spice Bread Pudding with Sautéed Peaches
From Bon Appetit.
Makes 8 servings.

6 cups 1-inch bread cubes from day-old rustic bread with crusts (about 11 ounces)
5 tablespoons butter, melted
1 vanilla bean, split lengthwise
2 cups whole milk
1 cup whipping cream
4 cardamom pods, crushed
2 whole star anise
1 1/2 teaspoons grated lemon peel
3 large eggs
1 1/4 cups sugar
1 teaspoon salt

Preheat oven to 350°F. Toss bread and melted butter on large rimmed baking sheet to coat. Place bread in oven and toast until golden, tossing occasionally, about 15 minutes. Cool.

Meanwhile, scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add milk, cream, cardamom, star anise, and lemon peel to pan and bring to simmer. Remove from heat, cover, and let steep 30 minutes. Strain.

Whisk eggs, sugar, and salt in large bowl. Gradually whisk milk mixture into egg mixture. Add bread and toss gently to combine. Cover and let stand at room temperature, stirring occasionally, at least 1 hour and up to 2 hours.

Position rack in middle of oven and preheat to 350F. Butter 11x7x2-inch glass baking dish. Transfer bread mixture to prepared dish. Bake until just set, about 55 minutes. Cool pudding at least 10 minutes. Serve warm or at room temperature with sautéed peaches.

Sautéed Peaches

4 peaches, halved, pitted, cut into 1/2-inch-thick slices
1/2 cup fresh lemon juice
1/4 cup sugar
1/4 cup (1/2 stick) butter



Place peaches, juice, and sugar in large bowl; toss to coat. Melt butter in heavy large skillet over medium-high heat. Add peaches; cook until juices thicken slightly, stirring gently, about 3 minutes.

Chile-Glazed Halibut with Avocado-Tomatillo Sauce

In this recipe, fish is given a kick in the pants with a delicious spicy-sweet glaze. The sauce makes it a perfect early summer meal.

Two notes: Instead of grilling, you can also simply bake the fish at 400° for 10 minutes. If you bake this way, you can use a more delicate (and less expensive) white fish like tilapia.

Chile-Glazed Halibut with Avocado-Tomatillo Sauce
Makes 6 servings.
From Bon Appetit.

Glaze:
6 tablespoons fresh orange juice
6 tablespoons honey
1 1/2 teaspoons minced canned chipotle chiles
1 garlic clove, coarsely chopped
1/4 teaspoon ground cinnamon

Mix all ingredients in blender until smooth. Season with salt and pepper.

Sauce:
1 large avocado, halved, pitted, peeled
2 medium tomatillos (about 4 ounces), husked, rinsed, coarsely chopped
1/4 cup fresh orange juice
1/4 teaspoon (or more) hot pepper sauce

Combine all ingredients in blender; blend until smooth.

Fish:
6 5-ounce halibut fillets (each about 1 inch thick)
1 orange with skin, cut lengthwise in half, thinly sliced crosswise
Ground cumin

Prepare barbecue (medium heat). Make crosswise slits in each fillet, cutting to within 1/4 inch of bottom and spacing slits about 3/4 inch apart. Brush glaze over top and into slits. Place orange slices in slits. Sprinkle fish with ground cumin, salt, and pepper. Place fish, orange side up, on grill; cover and cook until fish is opaque, about 8 minutes. Using wide spatula, carefully transfer fish to platter. Let rest several minutes. Spoon avocado sauce onto plates, spreading slightly. Arrange 1 fillet over sauce on each plate and serve.

Spiced Pork Tenderloin with Hoisin Mayonnaise

Here's another recipe courtesy of Andrea Immer that I prepared to go with a bottle of wine her club had sent. The wine was a Sonoma Valley Pinot Noir from Gundlach-Bundschu and it was delicious. As Andrea describes it..."exotic and hauntingly subtle." The pork was just as exotic...serve it with your favorite Pinot or Syrah.

Spiced Pork Tenderloin with Hoisin Mayonnaise
Serves four.

2 tablespoons coriander seeds
1 1/2 teaspoons fennel seeds
Kosher salt and freshly ground black pepper
1-14 ounce pork tenderloin
1/3 cup mayonnaise
2 tablespoons Hoisin sauce
1 tablespoon balsamic vinegar

Preheat the oven to 375°. In a mortar or spice grinder, lightly crush the coriander and fennel seeds and pour onto a plate. Season the tenderloin on all sides with salt and pepper, then roll it in the seed mixture to coat evenly on all sides.

Roast the pork tenderloin about 20 minutes about 20 minutes, until an instant read thermometer inserted in the thickest part of the meat registers 145°. Transfer the tenderloin to a cutting board and let rest for 10 minutes.

Meanwhile, stir together the mayonnaise, Hoisin sauce and balsamic vinegar until well-combined.

Slice the pork into medallions, dollop with the sauce and serve.

Fettucine with Prosciutto, Wild Mushrooms and Sage

Here is a rich and earthy pasta dish...nothing light about it. And it's plenty complicated to make. But it's delicious...almost sublime with a big wine like a Riserva Rioja or a Super Tuscan.

Fettucine with Prosciutto, Wild Mushrooms and Sage
Serves four.

1 1/2 cups vegetable stock, chicken stock, or water
1 ounce dried mushrooms, preferably porcinis or morels
6 quarts salted water
3 teaspoons pure olive oil
3/4 pound fresh shiitake mushrooms (button or cremini mushrooms may be substituted)
3 ounces prosciutto
8-10 fresh sage leaves
4 tablespoons unsalted butter
1 teaspoon sherry vinegar
8 ounces dry fettucine
Salt and pepper

In a small saucepan, bring the 1 1/2 cups stock or water to a boil and remove from heat. Add the dried mushrooms to the hot liquid and let soak for 30 minutes.

While mushrooms are soaking, bring the salted water and 1 teaspoon of the olive oil to a boil in a deep pot. Trim tough stem ends of shiitakes, if using. Slice the fresh mushrooms 1/4 inch thick and set aside.

Slice the prosciutto and the sage leaves into thin slivers and place in small containers, covered, in the refrigerator until ready to use.

Remove the dried mushrooms from the soaking liquid, squeezing out excess liquid, and reserve. Strain the mushroom liquid through a fine sieve lined with a coffee filter, and place it in a small saucepan on medium heat. Simmer until reduced by half, and keep warm.

Meanwhile, rinse the reconstituted dried mushrooms to remove any grit, pat them dry, and chop them fine.

In a wide skillet, heat 1 tablespoon of the butter and 2 teaspoons of the olive on medium-high, and add the fresh mushrooms. Cook, stirring, about 3 minutes. Add the sherry vinegar and reconstituted dried mushrooms and continue to cook an additional 2 minutes. Remove from heat and set aside to cool.

Add the dry fettucine to the pot of boiling water and cook al dente according to package directions.

While pasta is cooking, finish the sauce. In a skillet large enough to hold the quantity of cooked pasta and the mushroom mixture, melt the remaining 3 tablespoons butter on low. Add the prosciutto and sage strips, stir, and remove from the heat.

Drain the pasta, reserving some of the hot cooking liquid, and add the pasta to the skillet along with the mushrooms and warm mushroom liquid. Return the skillet to medium heat and add 1 cup of the hot pasta cooking water, stirring to mix and heat briefly. Season to taste with salt and pepper, and serve immediately in pasta bowls or deep, rimmed plates.

Pine Nut Crusted Tilapia

The other half and I were in Napa a couple of weeks ago celebrating another year of putting up with each other. We drank our way through the valley (with hired driver, thank you very much) and bought a bottle or two along the way. So, as the shipments start to arrive, storage has become an issue. We have a wine refrigerator that we use as our "cellar"--putting the more expensive (and for us that's like $30) bottles in there.

Problem is, we have too much of the "expensive" wine for too little storage. A couple of solutions present themselves. Get another wine fridge? Nah...not enough room. Drink some of the bottles already in there? You betcha!

Quite a few of the good bottles have come from the wine club I am in that Andrea Immer organizes. Wonderful wines from around the world that are always accompanied by informative tasting notes and delicious recipes to pair with the wines. That's the plan...several nights of great food and sumptuous wines.

Last night's bottle was a Napa Chardonnay...the 2005 Kuleto Estate Family Vineyards from Napa Valley. (On the list for the next Napa trip.) It was delicious. Not over-oaked, but full of balanced and concentrated complexity. It was the perfect foil to this really simple recipe. If you don't have a bottle of the Kuleto on hand, grab another Chardonnay...or even a smoky Sauvignon Blanc like Chateau St. Jean.

Pine Nut Crusted Tilapia
Serves four.

4 tilapia fillets (app. 6 ounces each)
Kosher salt and freshly-ground black pepper
1/4 cup pine nuts
1/4 Panko bread crumbs
1 tablespoon olive oil
1 tablespoon unsalted butter
1/3 cup dry white wine

Preheat a small skillet over medium heat. Meanwhile, season tilapia with salt and pepper.

Toast the pine nuts in the skillet, tossing frequently, until evenly browned, about five minutes. (Watch them carefully and make sure they don't burn.) Remove from the heat and finely chop.

Toss the chopped pine nuts with the Panko and pour mixture onto a plate. Dip the fillets in the mixture and coat evenly.


Heat the olive oil in a medium skillet until hot. Add the butter. When the butter has melted, add the fillets in a single layer. Cook until the first side is golden brown, about 5-7 minutes. Turn the fillets and continue cooking until the other side is browned and the fillets are cooked through, about 4-6 minutes.


Remove the fillets and set aside, keeping them warm.


Add the wine to the skillet and cook, scraping the bottom to loosen the browned bits and allowing the wine to reduce a bit.


Drizzle the wine reduction over the fillets and serve.

Cilantro Citrus Chicken

Here's a brightly fresh Southwestern take on grilled chicken.


Cilantro Citrus Chicken
From Cooking Light magazine.
(As written, the recipe serves twelve. I made the same amount of marinade and used it to grill four skinless boneless chicken breasts.)

1/2 cup chopped onion
1/3 cup fresh cilantro leaves
1/4 cup fresh parsley leaves
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons olive oil
6 garlic cloves
12 (8-ounce) skinless, bone-in chicken breast halves
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
Cooking spray

Combine first seven ingredients in a food processor; process until smooth. Place six chicken breast halves and half of herb mixture in a large zip-top plastic bag. Place remaining breast halves and remaining herb mixture in a second large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bags occasionally.

Prepare grill.

Remove chicken from bag; discard marinade. Let chicken stand 15 minutes. Sprinkle chicken evenly with salt, cumin, and pepper. Place chicken, breast side down, on a grill rack coated with cooking spray. Grill 12 minutes on each side or until a thermometer registers 165°, turning once.


Serve with traditional Mexican sides, like black beans and rice. Or go exotic with an avocado sauce and cilantro-jalapeno pasta. Any way, it's delicious.

Penne with Vodka and Tomato Cream Sauce

Getting back to basics can be good. This is comfort food at its finest...not on my diet plan, but great for a cheat night or after a particularly long day at work.

Penne with Vodka and Tomato Cream Sauce
Serves four.

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
1 (28 oz.) can Italian plum tomatoes, drained, seeded, chopped
1 cup whipping cream
1/4 cup vodka
1/4 teaspoon dried crushed red pepper
1 pound penne pasta (any tubular pasta)
Freshly grated Parmesan cheese
Minced fresh chives or Italian parsley

Melt butter with oil in heavy large saucepan over medium heat. Add onions and sauté until translucent, about 8 minutes. Add tomatoes and cook until almost no liquid remains in pan, stirring frequently, about 25 minutes. Add cream, vodka and red pepper and boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. (Sauce can be prepared 1 day ahead. Cover and refrigerate).

Cook pasta in large pot of boiling water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain well. Transfer to a large bowl. Bring sauce to simmer. Pour over pasta and toss well. Sprinkle with Parmesan and chives or parsley and serve.

Chilled Blueberry Pie

Blueberries are at the farmers market, so it's time for this pie to get in your belly....


Chilled Blueberry Pie


4 cups fresh blueberries
2 tablespoons cornstarch
2 tablespoons water
1/2 cup corn syrup
2 teaspoons lemon juice
1 cup whipping cream
2 tablespoons powdered sugar
1 (9 inch) graham cracker crust


Process one cup blueberries in food processor until smooth. Combine cornstarch and water in a medium saucepan, stirring until smooth. Add corn syrup, lemon juice and blueberry puree. Bring to a boil over medium heat, stirring constantly; boil one minute. Cool for one hour, then fold in remaining 3 cups of blueberries and set aside.


Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread in bottom and up sides of pie crust, forming a 1 inch thick shell.


Spoon blueberry mixture into whipped cream shell. Chill at least 4 hours before serving.

Two Southwestern Sauces

Who says grilled chicken has to be boring? These sauces take this everyday meal to a whole new level. They also would be great on salmon, slather on shrimp or topping pork or brisket tacos. In short, they need to be a part of your regular repertoire.


Guacamole Sauce
Makes about one cup sauce.


1/4 cup roughly chopped green onions
1/4 cup parsley leaves
1/4 cup fat-free sour cream
2 tablespoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 ripe peeled avocado, seeded and coarsely chopped


Place all ingredients in a small food processor or blender and chop until smooth. Sauce can be served cold or at room temperature.


Black Bean Sauce
Makes about two cups sauce.


1 can black beans, drained and rinsed
1/2 cup unsweetened orange juice
2 tablespoons balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 cloves garlic


Place all ingredients in a small food processor or blender and chop until smooth. Pour into a saucepan and cook over medium heat until heated.

Tilapia Baked in Couscous

I serve couscous quite often as a healthy side dish. Here's taking it one step further...crusting tilapia with a flavorful couscous mixture, then baking it. All you need then to complete the meal is a salad or green vegetable of some sort.


Tilapia Baked in Couscous
Serves four.
Adapted from Everyday with Rachael Ray.


One 10-ounce box couscous
1/2 cup pine nuts
1/4 cup sun-dried tomatoes, finely chopped
1 tablespoon ground cumin
Salt and pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice plus 1 lemon, thinly sliced
Four 8-ounce tilapia fillets
3 tablespoons chopped flat-leaf parsley

Preheat the oven to 375°. In a large bowl, combine the couscous, almonds, sun-dried tomatoes and cumin and season to taste with salt and pepper. Stir in the 1/4 cup olive oil and the lemon juice.


Drizzle 1 tablespoon olive oil over the bottom of a 9-by-13-inch baking dish. Arrange the tilapia fillets in a single layer in the dish, season with salt and pepper and drizzle with the remaining 1 tablespoon olive oil. Cover the fish with the couscous mixture and arrange the lemon slices on top. Pour 2 1/2 cups water around the fish, cover with foil and bake until tender, about 25 minutes. Top with the parsley.

Cocktail of the Week: Blue Hawaiian

It's not quite summer yet, but drink one or two of these and you'll think it is.


Blue Hawaiian
Makes one cocktail.


1 ounce light rum
2 ounces pineapple juice
1 ounce blue curacao
1 ounce cream of coconut
1 slice pineapple
1 cherry


Blend rum, blue curacao, pineapple juice and cream of coconut with one cup of ice in an electric blender at high speed. Pour contents into a highball glass.


Garnish with the slice of pineapple and the cherry.

Mustard Mashed Potatoes

Mashed potatoes are an easy side dish, right? Sure...but they can get boring after a while. Even when enriched with butter, milk and generous amounts of salt and pepper. So I'm always happy when I learn of a new way to make them interesting. Here's one I should have thought of before. A bit of good quality Dijon mustard.

(And it's a perfect side dish for any meat that has a bit of mustard in the recipe. Like this rack of lamb or these easy chicken breasts.)

Mustard Mashed Potatoes
Makes six servings.

2 3/4 pounds medium-size Yukon Gold potatoes, peeled, quartered
6 tablespoons (3/4 stick) butter, room temperature
2/3 cup (or more) whole milk
3 tablespoons Dijon mustard

Cook potatoes in large pot of boiling salted water until very tender, about 25 minutes. Drain well.
Return potatoes to pot. Add butter and mash potatoes until almost smooth. Mix in 2/3 cup milk and Dijon mustard. Season to taste with salt and pepper.

Pork Butt with Worcestershire Sauce

I'm not sure how "Hawaiian" this recipe is...even though that's its origin. What I AM sure of is that it's a great way to fix an inexpensive piece of meat with delicious results.

Pork Butt with Worcestershire Sauce
Makes 6 to 8 servings.

1 (5-pound) pork butt
6 tablespoons Hawaiian salt or kosher salt
10 tablespoons liquid smoke
1 tablespoon Worcestershire sauce
6 banana leaves

Preheat oven to 400° F.

Slit the pork in several places and rub the salt, liquid smoke, and Worcestershire sauce all over the pork butt.

Wrap the pork in the banana leaves and then wrap it in foil. Place pork in a 9 by 13-inch pan and bake for 4 hours.

Once pork comes out of oven, shred with a fork and serve.

The Farmer's Market Rules!!!

OK...it's not quite summer here in Dallas. (Thank goodness...the humidity and 100° temperatures will come soon enough.) But it feels like it after one of my errands yesterday.

While downtown, I decided to stop by and see what early season veggies were in the farmer's shed. (Shed 1. Dallasite locavores...don't shop anywhere else.) I hit the mother lode. First and foremost, there are already East Texas tomatoes in. Both big beefy slicers and smaller heirloom types. The are sitting on a windowsill waiting to be sliced and topped with a drizzle of olive oil and a sprinkling of salt. My mouth is watering just thinking about it.

But that's not all....

Tiny baby beets perfect for roasting with thyme and Balsamic vinegar. Then sprinkled with good-quality goat cheese while still warm.

Turnips. I'll boil them and mash them with a little butter and salt to make my other half incredibly happy. Now, if I can just come with an interesting recipe for the greens.

Green beans that I'll simmer with bacon and chopped onion until meltingly tender. And new potatoes that will go in the green bean bath for the last hour or so of cooking.

And to gild the lily, wonderfully sweet spring red and white onions. They'll go on top of the tomatoes, in the green beans and are good enough to eat out of hand.

Also found some handmade pasta and the most wonderful farm-raised eggs. (They were perfect this morning in my Mother's Day Eggs Benedict.)

This is only the beginning. I'll be there almost every weekend. And my $20 or so will continue to yield a cornucopia of goodies. I already have my eyes on jalapeno peppers. Yellow squash. Cucumbers. And of course, more and more tomatoes.

Maybe I'll see you down there?

Fillet of Cod with Asparagus and Prosciutto

Combining healthy ingredients like cod and asparagus with a bit of prosciutto for richness makes these dinners in a packet a great weeknight meal.


Fillet of Cod with Asparagus and Prosciutto
Makes six servings.

From Bon Appetit.


2 garlic cloves, minced
1 teaspoon salt
2 tablespoons (1/4 stick) butter
1 tablespoon plus 6 teaspoons olive oil
1/3 cup fresh lemon juice
1 1/2 teaspoons grated lemon peel
1/2 teaspoon ground black pepper
6 6-ounce cod fillets, pinbones removed
6 ounces paper-thin prosciutto slices, halved lengthwise

Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain. Transfer to bowl of ice water to cool. Drain well.

Mash garlic and 1 teaspoon salt to paste in small bowl. Melt butter with 1 tablespoon oil in small nonstick skillet over medium heat. Add garlic paste; stir until pale golden, about 1 minute. Stir in lemon juice, peel, and 1/2 teaspoon black pepper. Remove from heat.

Preheat oven to 500°F. Cut out six 12-inch squares of parchment paper. Place 1 parchment square on work surface. Drizzle 1 teaspoon oil over parchment. Place 1 cod fillet in center of parchment. Spoon 1/6 of garlic-lemon mixture over fish. Cover with 1/6 of asparagus spears. Arrange 1/6 of prosciutto slices over. Fold 2 opposite sides of parchment in over fish and vegetables, then fold in remaining 2 sides, enclosing completely. Fasten parchment edges together with paper clips to seal packet. Place on large rimmed baking sheet. Repeat procedure with remaining parchment, oil, fish, garlic-lemon mixture, asparagus, and prosciutto. (Can be prepared 6 hours ahead. Refrigerate.)

Bake fish until just opaque in center (parchment will turn golden brown), about 12 minutes. Transfer 1 parchment packet to each of 6 plates. Open parchment packets and serve.

Whitefish with Radicchio, White Beans and Lemon Vinaigrette

In this recipe from Food Network's Giada De Laurentiis, simple tilapia (or other fish fillets) become the centerpiece of a hearty dinner made fresh with a citrusy vinaigrette.


Whitefish with Radicchio, White Beans and Lemon Vinaigrette
Makes 6 servings.

8 tablespoons extra-virgin olive oil
3 shallots, thinly sliced
1 large head radicchio (about 12 ounces), coarsely chopped
1 (15-ounce) can cannellini beans, drained and rinsed
1/3 cup fish broth
Salt and freshly ground black pepper
6 (5 to 6-ounce) whitefish fillets, such as tilapia
All-purpose flour, for dredging
Lemon Vinaigrette, recipe follows

Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper.

Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side.

Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately.

Lemon Vinaigrette:
1/4 cup fresh lemon juice
1/4 cup lightly packed fresh Italian parsley leaves
2 cloves garlic
2 teaspoons finely grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper.

Sweet and Spicy Almonds

Almonds are good for you. I read recently that we should eat twelve a day to keep heart healthy. Now these almonds are not quite as healthy, gilded as they are with a bit of butter and a sweet spicy glaze. But a touch of decadence is almost always a good thing.


Sweet and Spicy Almonds
Makes 2 1/2 cups.


2 1/2 cups raw almonds
1 1/2 tablespoons unsalted butter, melted
1 1/2 teaspoons sugar
1 teaspoon coarse salt
1/2 teaspoon cayenne pepper


Preheat oven to 375 degrees.


Roast the almonds in a baking dish about ten minutes, until fragrant and toasted.


Transfer the nuts to a bowl and toss with the butter. Sprinkle the sugar, salt and cayenne over the nuts and toss to coat. Let cool slighly before serving.

Mashed Potatoes with Goat Cheese and Chives

Here's another way to "gussy up" mashed potatoes.

Mashed Potatoes with Goat Cheese and Chives
Makes 12 servings.
From Cooking Light.

3 pounds peeled baking potatoes, cut into 1-inch pieces
1 1/4 teaspoons salt, divided
2 tablespoons butter
3/4 cup (6 ounces) goat cheese
1/4 teaspoon freshly ground black pepper
1 cup 2% reduced-fat milk
3 tablespoons finely chopped fresh chives

Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency.

Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in chives.

Southwestern Chicken Bundles

Here's a stuffed chicken recipe that's easy enough to fix on a weeknight. Especially if said weeknight is Cinco de Mayo.

Southwestern Chicken Bundles
Serves four.

4 boneless skinless chicken breasts
1 (5 1/4 ounce) can whole green chiles, drained
4 (1 ounce) slices Monterey Jack pepper cheese
1 large egg
2 tablespoons water
1 cup tortilla chips, crushed
Salsa

Place chicken between 2 sheets of heavy-duty plastic wrap. Flatten to 1/8 inch thickness with a meat mallet or rolling pin.

Top each chicken breast with 1 green chile and 1 cheese slice. Roll up and secure with a toothpick.

Whisk together egg and 2 tablespoons water in a shallow bowl.

Dip chicken rolls in egg mixture and dredge in the crushed chips.

Place the rolls in a lightly greased baking dish.

Bake at 375° for 30 to 35 minutes.


Let stand for 5 minutes before slicing.


Serve with salsa.

Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese

Yeah...so the Life Should Be Beautiful mantra also says things shouldn't be overly complicated. But I also like a challenge. It's why I make fresh ravioli once every couple of years. (I just buy the high-quality frozen stuff available the rest of the time.) Why I have a recipe for homemade egg nog in my arsenal. And why I once made these delicious tamales. It's been several years...might just be time to make them again. How about for Cinco de Mayo?


Spicy Shrimp Tamales with Roasted Tomatillo Sauce and Goat Cheese
Makes about 15 tamales.


1 pound tomatillos, husked
1 white onion, peeled
4 garlic cloves
2 Anaheim green chiles, seeds and stems removed
2 teaspoons cumin
1 teaspoon salt
1/2 cup cilantro
2 cups prepared masa
6 ounces goat cheese, room temperature
1 bag dried cornhusks, cleaned and soaked
2 pounds jumbo shrimp, cleaned
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon coriander
Salt and pepper, to taste
2 tablespoons olive oil

Place tomatillos, onion, garlic, and green chiles in a roasting pan and bake in a preheated 400 degree F oven for 12 to 15 minutes. Transfer the roasted vegetables to a food processor along with any juices that are at the bottom of the pan. Add the cumin, salt, and cilantro. Pulse the mixture until combined but still chunky. You may add a bit of water or broth if the mixture is too thick. Reserve half the sauce to serve with the tamales.

In a deep bowl, combine the masa and remaining half of the tomatillo sauce. Beat until fully incorporated and the dough is green. Fold in the softened goat cheese.

Set the cornhusks on a sheet pan covered by a damp towel. Lay the husk flat on a plate with the smooth side up and the narrow end facing you. Spread a thin, even layer of the masa mixture over the surface of the husk with a tablespoon that is dipped in water. Fold the narrow end up to the center then fold both sides together to enclose the filling. The sticky masa will form a seal. Pinch the wide top closed.

Stand the tamales up in a large steamer or colander with the pinched end up. Load the steamer into a large pot filled with 2-inches of water. The water should not touch the tamales. Lay a damp cloth over the tamales and cover with lid. Keep the water at a low boil, checking periodically to make sure the water doesn't boil away. Steam the tamales for 2 hours.

Coat the shrimp with cumin, chili powder, cayenne, coriander, salt, and pepper. Heat oil in a saute pan, cook the shrimp for 5 minutes until pink. To serve, unfold the tamales, top with the spicy shrimp and spoon the reserved tomatillo sauce over the top.

Sole Fillets in White Wine Sauce

Here's a fairly simple preparation of sole fillets that results in a delicious dish that is definitely dinner party material.

Sole Fillets in White Wine Sauce
Makes four servings.

8 button mushrooms
8 sole fillets
1 tablespoons chopped onion or shallots
1 tablespoon butter
2/3 cup dry white wine
3/4 cup fish broth (or water in a pinch)
3/4 cup whipping cream (or milk to save fat and calories)
1/2 cup butter
Juice of 1/3 lemon
Kosher salt and freshly ground pepper
Dill, to garnish if desired

Clean the mushrooms and chop finely.

Gently flatten the sole fillets and season with salt. Top fillets with chopped mushrooms and set aside.

In a wide skillet, sauté onion in 1 tablespoon butter until translucent. Do not brown.

Add fish fillets to pan. Pour in wine and fish broth or water. Cover and steam for 5 minutes.

Carefully remove the fish to a serving plate and keep warm.

Strain juices in to a saucepan. Add cream or milk. Cook until reduced by about half. dd butter, a teaspoon at a time, whisking. season to taste with lemon juice, salt and pepper.

Pour sauce over fish. Garnish with fresh dill and serve.

Blueberry Crisp

Here's a simple and tasty way to prepare all those Texas blueberries that are plentiful and inexpensive at farmer's markets and grocery stores right now.

Blueberry Crisp

Toss 6 cups of fresh blueberries in a mixture of 1 tablespoon grated lemon rind and 1 cup sugar. Pout into a 7" by 11" baking dish.

To make the topping, combine the following with a pastry blender or in the food processor until crumbly.

2/3 cup flour
2/3 cup brown sugar
1 teaspoon cinnamon
1 1/2 cups rolled oats
8 tablespoons butter, sliced into pieces

Sprinkle topping over blueberries and bake at 350° for 30-35 minutes until filling is bubbly and topping is slightly browned.

Chicken Breasts with Prosicutto and Sage

These days we're all trying to be economical. Around here, I hit the grocery stores when meats or fish are on sale and buy plenty. Then I use my handy vacuum sealer and freeze them in dinner-size portions. A couple of chicken breasts. Couple of salmon fillets. You get the idea.


But then I'm faced with what to do with all that bounty. Grilled chicken...only good every so often. So I'm always looking for simple inspirations on ways to kick up the flavor a little. Here's a perfect example. Some fresh sage and a little prosciutto create a wonderfully complex tasting dish...without it being complicated to prepare.


Chicken Breasts with Prosciutto and Sage
Serves 6.

6 boneless, skinless chicken breasts
24 leaves fresh sage, stems removed
6 slices prosciutto
1 tablespoon olive oil
3 tablespoons dry sherry


Rinse and pat dry the chicken breast halves. Place them smooth-side up on a work surface. Place four sage leaves at an angle atop each chicken breast, spacing them evenly for a striped look.


Working one at a time, carefully center a prosciutto slice on each chicken breast covering the sage leaves. Wrap the slice around and secure with toothpicks.


In a nonstick skillet, heat the olive oil over medium. Place the chicken breasts sage-side down in the pan. Cover and cook for ten minutes. Turn the chicken breasts and continue cooking, uncovered, until cooked through, about 5-7 minutes, depending on the thickness of the chicken. Transfer the chicken breasts to a plate and keep warm.


Add the sherry tot he pan and increase the heat to medium-high. Cook, scraping to loosen any browned bits, until the liquid in the pan thickens slightly.


Drizzle the sauce over the chicken and serve immediately.


Food-Wine Pairing: Forget about the white wine with chicken rule for this one. The additions of earthy sage and sweet-salty prosciutto cry out for a red. Maybe a little fruit forward but still plenty of structure. Syrah? Super Tuscan? Merlot? Heck, try all three and let me know what you think.

Spinach and Leek Gratin with Roquefort Crumb Topping

Here's a side dish that is a bit fancier than plain 'ol spinach. But it's still really easy. I made it even easier by wilting the spianch and then just adding the butter and leeks to the same pan. I also substituted goat cheese for the blue...adding it to the veggie mixture and letting melt in slightly before putting it in the baking dish and topping with breadcrumbs.

Spinach and Leek Gratin with Roquefort Crumb Topping
Serves eight.
From Bon Appetit.

5 tablespoons butter, divided
3 1/2 tablespoons horseradish Dijon mustard, divided
2 1/3 cups fresh breadcrumbs from crustless French bread
1 cup crumbled Roquefort cheese (generous 4 ounces)
3 9-ounce bags spinach leaves
1 8-ounce leek, halved lengthwise, thinly sliced crosswise (about 3 cups)
3/4 cup heavy whipping cream

Preheat oven to 400°F.

Melt 3 tablespoons butter in medium skillet over medium-high heat. Mix in 2 tablespoons mustard, then breadcrumbs. Sauté until breadcrumbs are golden, about 5 minutes. Cool briefly.

Mix in cheese.

Toss 1 1/2 bags spinach in large nonstick pot over high heat until wilted, about 3 minutes. Transfer to sieve set over bowl. Repeat with remaining spinach. Press on spinach to drain.

Melt remaining 2 tablespoons butter in same pot over medium-high heat. Add leek; sauté 4 minutes. Add cream, remaining 1 1/2 tablespoons mustard, and spinach. Toss until thick and blended, about 2 minutes. Season with salt and pepper. Transfer to 7x11-inch baking dish. Top with breadcrumb mixture. Bake until bubbling, about 10 minutes.

Parmesan Herb Baked Flounder

I love fish topped with breadcrumbs and flavor enhancers. Here's a great example.

Parmesan Herb Baked Flounder
Adapted from Cooking Light.
Makes four servings.

4 (6 ounce) flounder fillets
1/3 cup Parmesan cheese
1/4 cup mayonnaise
2 tablespoons minced green onion
1/4 cup dry breadcrumbs
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 400°.

Place the fish on a foil-lined baking sheet coated with cooking spray.

Combine cheese, mayonnaise and green onion and spread evenly over fish.

Combine bread crumbs and remaining ingredients; sprinkle evenly over fish. Lightly coat fish with cooking spray.

Bake at 400° for 10 minutes or until fish flakes easily when tested with a fork.

Coconut Cream Pie

Here's an oldie, but a goodie. A former boss of mine LOVED coconut cream pie, and practically dared me to make one that he would like. He considered himself a connoisseur and was not going to be easily impressed by a half-hearted attempt. This one won him over. So I had to make one about once a month for us to enjoy at the office. Wish he was still around so I could bake him another one. This one's for you, Mr. Hughes.

Coconut Cream Pie
Makes one pie.

3/4 cup sugar
1/4 cup cornstarch
2 cups milk
3 egg yolks
2 tablespoons butter
1 teaspoon vanilla
1 cup flaked coconut
1 baked 9-inch pie shell
1 cup whipping cream
1/4 cup sifted powdered sugar

Combine sugar and cornstarch in a heavy saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Cook one minute.

Beat egg yolks; gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, for 30 seconds. Remove from heat; stir in butter, vanilla and coconut. Pour into pie shell. Cool completely; cover and chill in refrigerator one to two hours.

Whip cream and sweeten with powdered sugar. Spread onto pie and garnish with toasted coconut if desired.

Mustard and Herb Crusted Rack of Lamb

I know it sounds counter-intuitive, but warehouse stores like Costco and Sam's can actually make gourmet cooking easier...and certainly more affordable.

I've been stocking up on meats at the grocery store recently...and not just chicken breasts (although them too). Gorgeous rib-eye steaks from Central Market. Huge shrimp. Pork tenderloins. And they all go in our newly purchased chest freezer in the garage.

I found myself in a cooking mood yesterday. Breakfast was an omelet with mushrooms, bell pepper and onions. Oh, and a little goat cheese. Delicious. And dinner had to be just as good. Luckily, I had a beautiful rack of lamb chops in the freezer. Here's how I prepared them:

Mustard and Herb Crusted Rack of Lamb
(The recipe as posted makes eight servings. I reduced it to one rack and served two of us with a few chops leftover for lunch.)

1 1/2 cups fine fresh bread crumbs
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint (Note: I omitted the mint.)
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons olive oil
3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
2 tablespoons Dijon mustard

Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.

Put oven rack in middle position and preheat to 400°F.

Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.

Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.

Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

Cocktail of the Week: Bacardi Cocktail

I've been limiting myself to one cocktail a night on "school nights" these days. So it has to count. I'm rediscovering the classics...gin martini, vodka gimlet, even a Manhattan. Here's one that uses rum as its main ingredient.

Bacardi Cocktail
Makes one cocktail.

2 ounces Bacardi light or gold rum
1 ounce fresh lime juice
1/2 ounce grenadine
Maraschino cherry for garnish

Shake the liquid ingredients vigorously with ice. Strain into a chilled cocktail glass. Garnish with the cherry.

Grilled Black Cod with Asian Glaze

Black cod (aka sablefish) is a white fish with a buttery-creamy texture (think sea bass). It feels decadent and tastes wonderful with this Asian-inspired glaze.

Grilled Black Cod with Asian Glaze
Serves four.


1 cup mayonnaise
1/4 cup sesame oil
1 tablespoon soy sauce
Juice of half of a lime
1/2 cup chopped cilantro leaves
Kosher salt and freshly ground black pepper
4 (6 ounce) skinless black cod fillets, about 1 inch thick


Whisk together the first five ingredients until well-combined and season with salt and pepper to taste.


Place the black cod fillets on a large piece of foil, season with salt and pepper and spread the mayonnaise mixture evenly over the fillets to coat. Place the foil with the fillets directly on the grill, close the lid and cook for about 10 minutes, or until the fish is cooked to your liking and the mayonnaise mixture starts to bubble and become a shiny glaze. Serve immediately garnished with additional cilantro if desired.

To Organic or Not To Organic?

I certainly try and buy organic produce when I can (or even better buy from local farmers at the market). Sometimes though it can get pricey. I recently ran across a couple of helpful lists. One of the fruits and vegetables that you should definitely buy organic since they are most likely to contain trace levels of pesticides. The other is the group that you can get by buying conventional since they are not likely to contain the toxic chemicals.

Best Produce to Buy Organic

• Apples


• Bell Peppers


• Carrots


• Celery


• Cherries


• Lettuce


• Nectarines


• Peaches


• Potatoes


• Spinach


• Strawberries

Safe Conventional Produce to Buy

• Asparagus


• Avocados


• Bananas


• Broccoli


• Cabbage


• Eggplant


• Kiwifruit


• Mangoes


• Onions


• Pineapples

Crab Filled Tomatoes

Here's a bright fresh nibble for the start of summer.



Crab Filled Tomatoes
Makes 30 appetizers.


1/2 pound crabmeat
1 tablespoon mayonnaise
2 tablespoons sour cream
1 tablespoon chopped fresh tarragon
salt and pepper to taste
30 small cherry tomatoes
1 bunch chives, chopped


Rinse crabmeat and drain thoroughly.


In a medium mixing bowl, mix mayonnaise and sour cream. add crabmeat and tarragon. Add salt and pepper to taste.


Slice off the top third of each tomato. Top each with a bit of the crabmeat mixture. Chill for up to two hours. Let stand at room temperature for 30 minutes before serving.


Garnish with chopped chives and serve.

Banana Bread with Chocolate Chips and Walnuts

How is it that healthy habits can lead to decadence? Here's a perfect example. As I was leaving the office and straightening things up today, I came across four almost-fruit-fly-ready bananas. They had been passed up for other healthy snacks over the past several days. I offered them to my officemates for banana bread, but no takers.

Rather than dump them into my compost pile here at home though, I decided I would make banana bread. I found this recipe online. If my co-workers are lucky, I'll take them some.

Banana Bread with Chocolate Chips and Walnuts
Makes one loaf.

1 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup semisweet chocolate chips
3/4 cup walnuts, toasted, chopped
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs
1 cup mashed ripe bananas
2 tablespoons fresh lemon juice
1 1/2 teaspoons vanilla extract

Preheat oven to 350°F. Butter and flour a 9 x 5 x 2 1/2-inch metal loaf pan. Whisk first 4 ingredients in medium bowl to blend. Combine chocolate chips and walnuts in small bowl; add 1 tablespoon flour mixture and toss to coat.

Beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in mashed bananas, lemon juice and vanilla extract. Beat in flour mixture. Spoon 1/3 of batter into prepared pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle with remaining nut mixture. Cover with remaining batter. Run knife through batter in zigzag pattern.

Bake bread until tester inserted into center comes out clean, about 1 hour 5 minutes. Turn out onto rack and cool.

Steamed Salmon Salad with Grapefruit-Ginger Dressing

I've been steaming salmon a couple of times a week and having it for breakfast on a piece of toast with a little cream cheese. It's a great way to start the day. The other day I fixed an extra piece and chilled it. Turned it into lunch the next day with this yummy healthy recipe.

Steamed Salmon Salad with Grapefruit-Ginger Dressing
Makes four servings.

1 lb salmon fillet, cut in half (to fit in a steamer basket)
1 tsp ground cumin
Juice from 2 limes (about 1/4 cup)
8 cups mixed baby greens (I used spinach.)
1 avocado, thinly sliced
1 pink grapefruit, pith and peel removed, segments separated
1/2 cup bean sprouts, thoroughly washed

Grapefruit-Ginger Dressing
5 tbsp grapefruit juice
2 tbsp olive oil
1/4 cup white-wine vinegar
1 tbsp chopped fresh ginger

Mix dressing ingredients in a small bowl.

Season fish with salt, pepper, cumin, and lime juice and steam in a bamboo steamer or a pot with a steamer insert until tender, about 3 minutes per side. Set aside 10 minutes to cool. With a fork, coarsely flake the fish; toss with greens and just enough dressing to lightly coat leaves. Divide among 4 plates. Arrange avocado slices and grapefruit sections on top of each salad and drizzle lightly with dressing. Top with bean sprouts.

Halibut with White Beans in Tomato-Rosemary Broth

A friend of mine needed a "date night" recipe recently, so he asked for some suggestions. This was what he ended up preparing...with impressive results. You can substitute another white fish like cod or tilapia if you'd like.

This one deserves reposting...and is in my meal plan for sometime in the next two weeks.

Halibut with White Beans in Tomato-Rosemary Broth
Adapted from Cooking Light magazine.
Serves four.
1 tablespoon olive oil
4 (6-ounce) halibut fillets
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 cups chopped plum tomato (about 4)
1 1/2 cups fat-free, less-sodium chicken broth
1/2 cup dry white wine
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1/2 teaspoon chopped fresh rosemary
(My additions: 1 cup bread crumbs, 2 tablespoons grated Parmesan cheese (plus 1 tablespoon grated Parmesan cheese), 1 tablespoon olive oil, 2 tablespoons chopped fresh Italian parsley)

Preheat oven to 400°. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 3 minutes on each side. Remove fish from pan and place in baking dish or pie plate. Cover fish in mixture of bread crumbs, 2 tablespoons Parmesan and 1 tablespoon olive oil. Place in oven and bake for ten minutes or until done.



Meanwhile, add garlic to skillet in which fish was cooked; cook 30 seconds, stirring constantly. Stir in tomato, broth, wine, and beans; bring to a boil. Reduce heat, and simmer 10 minutes. Right before removing from heat, stir in one tablespoon grated Parmesan cheese. Remove from heat; stir in rosemary.



Serve immediately by placing fish on top of bean mixture in rimmed bowls. Garnish with a fresh sprig of rosemary.



Food/Wine Pairing: This is one of those borderline dishes that gives you plenty of options. A Sauvignon Blanc or Albarino has the acidity to stand up to rich flavors. An unoaked Chardonnay would complement the creaminess of the white beans. And even a light Pinot Noir would work. I took the easy route...it's summer, so we uncorked a rosé. It was the perfect balance between richness and acidity. Try it and let me know what you think.

Goat Cheese Phyllo Puffs

This is a recipe I adapted from the original. The original recipe makes four large puffs that are cut into sections for serving. I changed things around so they are individual pillows of yumminess. Perfect for your next party.

Goat Cheese Phyllo Puffs
Makes 30 hors d'oeurves.

1 package frozen puff pastry, thawed
App. 1/4 cup tomato preserves or favorite fruit preserves (I used a jalapeno jelly.)
3 ounces goat cheese

Preheat oven to 400 degrees.

Unfold one puff pastry sheet on work surface. Cut along natural seams to create three strips. Then cut each strip into five pieces. Repeat with second sheet of puff pastry. You should end up with 30 rectangular pieces of puff pastry.

Working with one piece at a time, place a teaspoon of preserves and a teaspoon-size piece of goat cheese in the middle of one end of the piece. Fold the other end over and seal edges tightly with your fingers.

Place puffs on a greased cookie sheet and bake at 400 degrees for 15 minutes, until pastry is puffed and golden brown.

Let cool slightly before serving. (No need for burning your guests with hot goat cheese!)

They're perfect with a glass of bubbly!

Almond Cheesecake Tarts

I'm not supposed to be eating desserts on my weight loss plan, but every now and then that sweet tooth rears it's ugly head. Just might have to whip up a batch of these. They're sweet without being cloying. And since they're in individual portions, maybe I'll have one and then take the rest to the neighbors...

Almond Cheesecake Tarts
Makes twelve individual cheesecakes.

2/3 cup almonds, finely chopped
1 cup graham cracker crumbs
1/2 cup sugar, divided use
1/3 cup butter, melted
16 ounces cream cheese, softened
1 teaspoon almond extract
1 tablespoon grated lemon rind
1 tablespoon lemon juice
2 eggs
Raspberries for garnish

Preheat oven to 350°.

Mix almonds, crumbs, 1/4 cup sugar and butter together. Mixture should be crumbly. Press into muffin tin lined with 12 foil baking cups.


Beat cheese, almond extract, lemon rind, lemon juice and 1/4 cup sugar until smooth. Add eggs and beat until well-combined.


Spoon 1/4 cup filling mixture into each baking cup. Bake at 350 degrees for 20 to 25 minutes, until centers are set.


Remove and cool. Chill overnight for best flavor. before serving, top each cheesecake with a couple of raspberries.

Herb and Garlic Goat Cheese Truffles

Who needs cheese balls? Me if they're these little bite-sized goodies...

Herb and Garlic Goat Cheese Truffles
Makes 24 truffles.

1-8 ounce package cream cheese, softened
1-6 ounce log mild, creamy goat cheese
1 teaspoon fresh lemon juice
1 tablespoon minced fresh chives
1 tablespoon minced fresh basil
1 to 2 teaspoons minced roasted garlic
1/2 teaspoon cracked black pepper
1 cup finely chopped pecans, toasted

Bear first three ingredients at medium speed with an electric mixer until smooth. Stir in chives and next three ingredients. Cover and chill two hours until firm.

Shape mixture into 24-1 1/2 inch balls; roll evenly in pecans. Cover and chill at least one hour. Serve chilled.

Broccoli with Herbed Hollandaise Sauce

Here's another way to kick vegetables up a notch. And it's not just plain old Hollandaise. The herbs..especially the mint...give the sauce a wonderful bright freshness. With a spicy underpinning from the Tabasco. Lots going on here...

(Note that the recipe calls for roasting the broccoli. I steamed mine instead and still got wonderful results.)


(There is also a wonderful Hollandaise sauce mix available from Wolferman's if you want an easy way out.)


Broccoli with Herbed Hollandaise Sauce and Toasted Bread Crumbs
Serves four.
From Food & Wine.

1 stick plus 2 tablespoons (5 ounces) unsalted butter, cut into pieces
1 slice sourdough bread (about 2 ounces), crust removed, bread torn into pieces (or 1/2 cup breadcrumbs...I always keep some in the freezer.)
2 tablespoons plus 1 teaspoon extra-virgin olive oil
Salt and freshly ground pepper
1 1/2 pounds broccoli—peeled and cut lengthwise into long, thick florets
2 large egg yolks
1 tablespoon boiling water
1 tablespoon fresh lemon juice
Tabasco
1 tablespoon plus 1 teaspoon chopped mint
1/2 teaspoon coarsely chopped thyme

Preheat the oven to 450°. In a small saucepan, melt the butter over low heat. Skim off the foam from the surface of the butter. Remove from the heat.

In a food processor, pulse the bread to coarse crumbs. Transfer the crumbs to a small cookie sheet, toss with 1 teaspoon of the olive oil and season lightly with salt and pepper. Bake for about 2 minutes, until golden brown.

On a large rimmed baking sheet, toss the broccoli with the remaining 2 tablespoons of olive oil; season with salt and pepper. Arrange the broccoli in an even layer and roast for about 15 minutes, until just tender and starting to brown.

Meanwhile, in a medium saucepan, bring 1 inch of water to a simmer. In a stainless steel bowl, mix the egg yolks with the tablespoon of boiling water. Set the bowl over the saucepan and whisk the yolks constantly until thickened slightly and bright yellow, about 1 minute. Remove from the heat.

Gently reheat the butter; very gradually, whisk it into the yolks until a slightly thick sauce forms. Whisk in the lemon juice and a dash of Tabasco and season the hollandaise sauce lightly with salt and pepper. Whisk in the mint and thyme.

Transfer the broccoli to a platter; pour the hollandaise sauce on top. Sprinkle with the bread crumbs and serve.

Potato Gorgonzola Gratin

It's tax day. So celebrate your refund...or drown your sorrows...with a great meal. Put a steak on the grill, toss a salad, and make these deliciously decadent potatoes. You'll never fix plain ol' scalloped potatoes again!

Potato Gorgonzola Gratin
Makes 8 servings.
From Cooking Light.

2 tablespoons butter
2 1/2 tablespoons all-purpose flour
1 teaspoon chopped fresh thyme
2 1/2 cups fat-free milk
3/4 cup (3 ounces) crumbled Gorgonzola or other blue cheese
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
3 pounds baking potatoes, peeled and cut into 1/8-inch-thick slices
Cooking spray
1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese

Preheat oven to 375°.

Melt butter in a small saucepan over medium-high heat. Add flour, and cook 2 minutes, stirring constantly with a whisk. Stir in the thyme. Gradually add milk, stirring with a whisk; cook over medium heat until slightly thick (about 3 minutes), stirring constantly. Stir in the Gorgonzola; cook 3 minutes or until cheese melts, stirring constantly. Stir in salt and pepper. Remove from heat.

Arrange one-fourth of potatoes in bottom of a 13 x 9-inch baking dish coated with cooking spray; spoon about 3/4 cup sauce over potatoes. Repeat layers twice; arrange remaining potatoes over sauce. Sprinkle with Parmigiano-Reggiano. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 40 minutes or until potatoes are tender. Remove from oven; let stand 10 minutes before serving.

Prosciutto-Roasted Halibut with Fresh Thyme

OK...so wrapping fish in pork may take a bit of the healthy factor away, but it sure takes the final flavor to a whole new level. A side of couscous and a salad topped with shavings of Manchego or Parmesan cheese round the meal out nicely.


And uncork a bottle of Spanish Rioja to make dinner a truly special event!


Prosciutto-Roasted Halibut with Fresh Thyme
Makes two servings.
From Bon Appetit.


2 5-ounce halibut fillets
3 teaspoons chopped fresh thyme, divided
4 thin slices prosciutto
2 teaspoons olive oil
2 tablespoons chopped shallot
1/4 cup dry white wine
1 tablespoon butter

Preheat oven to 400°F. Sprinkle fish fillets with salt and pepper. Sprinkle 1 teaspoon thyme atop each fish fillet. Place 2 slices prosciutto on work surface, overlapping slightly. Place 1 fish fillet crosswise in center of prosciutto; fold prosciutto over fish fillet. Repeat with remaining prosciutto and fish fillet.

Heat oil in medium ovenproof skillet over medium-high heat. Add prosciutto-wrapped fish, seam side down. Cook until prosciutto is brown on all sides, about 1 minute per side. Transfer skillet to oven and roast fish until cooked through, about 6 minutes. Transfer to plates.

Add shallot to same skillet; sauté over medium-high heat until beginning to brown, about 1 minute. Add wine and remaining 1 teaspoon thyme. Simmer until sauce is slightly reduced, about 1 minute. Whisk in butter. Drizzle sauce over fish and serve.

French-Style Deviled Eggs

Leftover ham from Easter? Check. Too many eggs bought and boiled for dyeing? Check. Result...best deviled eggs ever.

French-Style Deviled Eggs

8 large eggs
1/3 cup minced reduced-fat ham (I used some diced prosciutto that I had in the freezer. You can buy it at warehouse stores, if you can believe it.)
1 tablespoon minced green onions
1 tablespoon minced parsley
1 tablespoon low-fat mayonnaise
1 teaspoon mustard
1/4 teaspoon chopped fresh thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup toasted bread crumbs
Cooking spray

Place eggs in a large saucepan. Cover with water to 1 inch above eggs; bring just to a boil. Remove from heat; cover and let stand 12 minutes. Drain and rinse with cold running water until cool. Peel eggs; slice in half lengthwise. Remove yolks; discard 4 yolks. Place remaining 4 yolks in a medium bowl. Add ham and next 7 ingredients (through pepper); stir until combined. Spoon about 1 teaspoon yolk mixture into each egg white half. Top each half with 1 tablespoon breadcrumbs. Garnish with fresh thyme leaves, if desired.

Glazed Lemon-Blueberry Poppy Seed Bundt Cake

Here's the cake I baked for Easter dinner this evening. I've already sneaked a taste. Delicious!

Glazed Lemon-Blueberry Poppy Seed Bundt Cake

Cooking spray
1 1/2 tablespoons dry breadcrumbs
1 3/4 cups granulated sugar
3/4 cup butter, softened
4 large eggs
13 3/4 ounces all-purpose flour (about 3 cups)
1 tablespoon baking powder
1 tablespoon poppy seeds
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh blueberries
3/4 cup nonfat buttermilk
1/3 cup fresh lemon juice (about 3 lemons)
1 teaspoon vanilla extract
1 teaspoon lemon extract

Glaze:
1 cup powdered sugar
1 tablespoon nonfat buttermilk
1 tablespoon fresh lemon juice

Preheat the oven to 350°.

To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

Combine granulated sugar and butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt); stir with a whisk. Add blueberries to flour mixture; toss to coat. Combine 3/4 cup buttermilk, 1/3 cup juice, and extracts. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture. Pour batter into prepared pan. (Note: I added the blueberries at the end of mixing, folding them in so they didn't get mangled by the mixer blades.)

Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool pan on a wire rack 10 minutes. Remove cake from pan; cool on rack.

To prepare glaze, place powdered sugar in a small bowl; add 1 tablespoon buttermilk and 1 tablespoon juice, stirring with a whisk until combined. Pour glaze over warm cake; cool completely.

Cocktail of the Week: Gin and Green Tea Martini

Regular readers of this blog know that I am a fan of gin. It's an interesting spirit and, these days, different brands bring very different flavors to the table. That said, I don't drink gin martinis very often at all. It's a drink that I always say "can put hair on your chest." But I'll have a craving for one every now and then.

Here's a cocktail recipe that might have me putting gin in a martini glass more often. The gin is tempered with a bit of sweetness and some green tea. Hey...green tea is supposed to have antioxidant properties. What better place for it than in a cocktail to counteract the effects of the alcohol!

Gin and Green Tea Martini
Makes one cocktail.

1 tablespoon simple syrup
2 ounces cold green tea (You can replace one ounce of the green tea with ZEN green tea liqueur if you have it...which I did.)
2 ounces gin

Shake in an ice-filled cocktail shaker and strain into a cocktail glass. Garnish with a sprig of mint or basil for an extra herbal kick.

Warm Strawberry Crumb Cake

Here's a great way to use some of the strawberries that grocery stores are practically giving away these days. It can be refrigerated and served at room temperature, but is most delicioous when still warm from the oven.

Warm Strawberry Crumb Cake

FILLING
3 pounds strawberries, hulled and halved (8 cups)
1/2 cup sugar
2 tablespoons freshly squeezed lemon juice
2 1/2 tablespoons cornstarch dissolved in 2 1/2 tablespoons of water
1 vanilla bean, split and seeds scraped

Preheat the oven to 350°. In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes. Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.

CRUMB TOPPING
1/2 cup lightly packed light brown sugar
1/2 cup plus 2 tablespoons all-purpose flour
Pinch of salt
4 tablespoons unsalted butter, cubed and chilled

In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.

CAKE
2 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 stick unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk

In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well between additions. Beat in the vanilla extract and scrape down the bowl. Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.

Spoon the batter over the fruit filling, spreading it to the edge. Sprinkle with the crumb topping. Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Transfer to a rack to cool slightly. Serve the crumb cake warm or at room temperature.

Spinach-Onion Salad

Here's a deliciously healthy salad. I gilded the lily a bit and added several wonderfully sweet grape tomatoes to the bowl. (I also thought about goat cheese...which would have been delicious, but was not necessary at all.) Make it a main course with the addition of a piece of steamed salmon.


Spinach-Onion Salad
Makes six servings.


Juice of 1/2 lime, divided use
1 tablespoon low-sodium soy sauce
1 1/2 teaspoon honey, divided use
1 red onion, sliced into very thin rounds
2 teaspoon canola (or olive) oil
1 teaspoon white wine vinegar
1/2 teaspoon grated peeled fresh ginger
8 cups baby spinach
1 tablespoon toasted sliced almonds

To marinate the onion, combine 1 tablespoon of the lime juice, the soy sauce and 1 teaspoon honey in an airtight container. Add the onion and toss to coat.


To make the dressing, mix the remaining lime juice, oil, vinegar, 1/2 teaspoon honey and ginger in a small bowl.


Cover and refrigerate the onion and the dressing up to one day.


To serve, let the onion stand at room temperature one hour. Drain and transfer to a large bowl. Discard the excess marinade. Add the spinach, dressing and almonds. Toss well.

Baked Eggs in Tomato-Parmesan Sauce

Eggs. Canned tomatoes. And a sprinkle of Parmesan. Isn't it great when the simplest of ingredients come together into a hearty and healthy meal? Everyday Food is fast-becoming one of my favorite recipe sources. Here's another one of their successes.

Baked Eggs in Tomato-Parmesan Sauce
From Martha Stewart's Everyday Food.
Makes four servings.

1 tablespoon olive oil
4 garlic cloves, thinly sliced
1 teaspoon crushed dried rosemary
2 cans (15 ounces each) diced tomatoes in juice
1 can (15 ounces) crushed tomatoes
1/4 cup grated Parmesan
Coarse salt and ground pepper
8 large eggs

Preheat oven to 350 degrees. Set four 12-ounce ovenproof bowls or ramekins on a large rimmed baking sheet.

In a large saucepan, heat oil over medium. Add garlic and rosemary; cook, stirring, until garlic is golden, about 2 minutes. Add diced tomatoes (with juice), crushed tomatoes, and 2 tablespoons Parmesan; bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until slightly thickened, 2 to 4 minutes. Season tomato sauce with salt and pepper.

Divide tomato sauce among bowls, reserving 1 cup. Crack 2 eggs into each bowl. Dividing evenly, top with reserved sauce and 2 tablespoons Parmesan. Bake until egg whites are just opaque (yolks should still be soft), 24 to 28 minutes, rotating sheet halfway through.

Caesar Salad Dressing

I went over to a friend's place recently for a home-cooked meal of spaghetti and meatballs. I volunteered to bring the Caesar salad and decided I would make the dressing from scratch. The pressure was on though. These weren't run-of-the-mill meatballs. They were the delicious bundles of goodness that we Dallasites can buy at Jimmy's Food Store. The dressing had to be in the same league. And, with this recipe, it was. Tossed with some romaine lettuce, good-quality croutons and a little extra Parmesan, it was excellent.

Caesar Salad Dressing
Makes about 3 cups dressing. (That's plenty for two BIG salads, so I will cut the recipe in half next time.)

2 egg yolks
2 tablespoons Dijon mustard
6 to 8 anchovy fillets, minced (or substitute an equivalent amount of anchovy paste)
2 tablespoons chopped garlic
4 tablespoons balsamic vinegar
3 teaspoons fresh lemon juice
Worcestershire sauce
2 cups olive oil
2 tablespoons warm water, if needed
1 cup freshly grated Parmesan

Place the egg yolks, mustard, anchovies, garlic, vinegar, lemon juice and a dash of Worcestershire into a blender or small food processor. Blend until well-combined. With the motor running, add the olive oil in a slow steady stream until it is fully incorporated and emulsified. Add the cheese and blend until just combined.

Red Snapper with Wild Mushrooms and Sesame

Serve these and your family and guests will thank you for the wonderful dinner they get to unwrap. Just like a great gift at Christmas!

Red Snapper with Wild Mushrooms and Sesame
Serves four.

4-6 ounce snapper fillets
3 cloves garlic, minced
1 stalk celery, sliced
1 cup sliced shitake mushrooms
1/2 onion, very thinly sliced
Kosher salt and freshly ground pepper
1/2 cup sesame oil
1/2 cup white wine
4 sheets of parchment paper

Preheat oven to 400°.

Working one at a time, place the snapper fillet on one side of a sheet of parchment paper and cover with remaining ingredients, making sure that you divide things evenly.

Wrap packets in parchment, sealing all seams tightly.

Bake at 400° for 20 minutes.

Savory Croissant Bread Pudding

Do you need a recipe for a big family gathering on Easter morning? This one will do the trick nicely. It's a little more complicated than some brunch casseroles, quite yummy. And hearty enough that the only other thing you might need on your menu is some fresh fruit.

Oh, and mimosas!

Savory Croissant Bread Pudding
Makes 8 to 10 servings.

2 tablespoons unsalted butter
1 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons minced garlic
1 tablespoon minced fresh parsley
6 ounces Canadian bacon or baked ham, trimmed and diced
6 ounces hot sausage, removed from casings and crumbled or chopped
8 large eggs
3 cups whole milk
1/2 cup heavy cream
1 1/4 teaspoon Creole seasoning
8 cups cubed or torn stale croissants (about 8 croissants)
8 ounces grated Gouda or Fontina cheese (about 2 cups)
1/2 cup fine dry breadcrumbs
1/2 cup freshly grated Parmesan cheese
2 tablespoons melted unsalted butter

Preheat the oven to 350 degrees. Lightly grease a 9 by 13 inch baking dish with 1 tablespoon of the butter and set aside.

In a medium skillet, melt 2 teaspoons of the butter over medium-high heat. Add the onions, green and red bell peppers, 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper and cook, stirring, until soft, about 3 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the parsley, stir and remove from the heat. let cool.

In a medium skillet, melt the remaining 1 teaspoon butter over medium-high heat. Add the Canadian bacon or ham and cook, stirring, for 3 minutes. Drain on paper towels. Add the sausage to the skillet and cook, stirring, until browned, about 5 minutes. Drain on paper towels.

In a large bowl, beat the eggs. Add the milk, cream, 1 teaspoon of Creole seasoning, 1/2 teaspoon salt and 1/8 teaspoon pepper and whisk to combine. Add the croissants and let sit for 5 minutes. Add the cooked meats, the onion mixture and the cheese and stir to incorporate the ingredients. Pour into the prepared baking dish, cover with aluminum foil and bake until almost completely set, 50 to 55 minutes.

In a small bowl, combine the breadcrumbs, Parmesan, melted butter and 1/2 teaspoon Creole seasoning. Uncover the pudding and sprinkle the breadcrumb mixture evenly over the top. Return to the oven, increase the heat to 375 degrees and bake until the pudding is completely set in thecenter, puffed and golden brown on top, about 20 minutes.

Let sit for 15 minutes before serving.

Blue Cheese-Pecan Phyllo Bites

Sometimes I think this blog should be called Life Should Be Appetizers, since I post so many of them. It's natural though. We have three or four big parties a year, and it's more likely than not that I am preparing four or five completely new hors d'oeurves for each. (It's actually kind of an expectation our regulars have!)


Anyway...here's one I made recently for a shindig.


Blue Cheese-Pecan Phyllo Bites
Makes 30 hors d'oeurves.


1 (8 ounce) package cream cheese, softened
2 packages mini phyllo shells (30 shells)
4 ounces blue cheese, crumbled
1/2 cup dried cherries, snipped into very small pieces
Toasted pecans (or even better spiced pecans like these)


Place phyllo shells in a baking dish or mini-muffin tins. In each shell, place a bout a teaspoon of softened cream cheese and about a teaspoonful of blue cheese crumbles. Top with a few pieces of cherry and pecan pieces.


Bake at 400 degrees for ten minutes or until cheese are slightly melted. Slighly press on the filling in each shell to "meld" it together.


Serve warm or allow to cool and serve at room temperature.

Cocktail of the Week: Pisco Sour

A pre-dinner cocktail doesn't have to be complicated. Gin and Tonic. Vodka and soda. Or even a glass of wine or a beer.


Sometimes, however, it's nice to be a little more exotic. Maybe even head WAAAAAY south of the border.


I bought a bottle of Pisco recently...an interesting Peruvian spirit distilled from grapes. When I searched the file folder of Pisco cocktail recipes (yes...I DO have one...), I found this one. It's delicious.


And stay tuned for more. I have to use the bottle up after all...


Pisco Sour
Makes one cocktail.


2 ounces pisco
1 egg white
3/4 ounce freshly squeezed lime juice
3/4 ounce simple syrup


In a cocktail shaker, shake the egg white until slightly frothy. Add the rest of the ingredients and shake vigorously. Strain into an ice-filled highball glass.

Crab and Shrimp Salad on Cayenne Toasts

As spring arrives and summer knocks on our door, here's an appetizer to serve with a nice Sauvignon Blanc or unoaked Chardonnay. if you can enjoy them on your patio or deck with friends, all the better.


Crab and Shrimp Salad on Cayenne Toasts
Makes 60 canapes.


16 slices firm white sandwich bread (like Pepperidge Farm)
8 tablespoons butter
1/4 teaspoon cayenne
pinch of kosher salt
6 ounces medium shrimp
8 ounces crabmeat (preferably lump)
2 tablespoons minced shallot
2 tablespoons chopped fresh dill
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon prepared horseradish
4 teaspoons fresh lemon juice


Preheat oven to 350 degrees. Stack bread slices and remove crusts. Cut slices into quarters and arrange on baking sheet. Melt butter, then stir in cayenne and salt. Brush tops of bread with cayenne/butter mixture. bake in middle of oven 10-12 minutes, or until golden brown. Let toasts cool. (You can make these ahead and store at room temperature.)


Heat a medium pot of water over high heat. When the water comes to a boil, add the shrimp, cover the pot and turn off the heat. Let stand for about 5 minutes or until the shrimp are just cooked through. Remove the shrimp from the water when cool enough to handle and peel and devein. Coarsely chop the shrimp and place in medium bowl.


Add crab to the shrimp along with remaining ingredients. Stir gently, and season with salt to taste.


Just before serving, mound a spoonful of the salad on each toast and garnish with dill sprigs if desired.

Grilling Tip

Here's a great Life Should Be Beautiful tip...

As every Southerner knows, it will soon be time to get ready for that all-important cooking technique of the south --- outdoor grilling!I have just found out there are many stores (not just in the South) where you can get a FREE Bar-B-Q grill! In these tough times, free, useful items are very welcome.

You can get a free BBQ grill from any of the following stores:
A&P, Albertsons, Costco, Dan's, Food Lion, Fry's, Home Depot, Big Lots, Brookshire's, Lowes, Publix, Safeway, Sam's Club, Tesco, Target, Vons, Trader Joe's, Wal-Mart, Winn-Dixie

I especially like the higher rack -- which can be used for keeping things warm! Just make sure to get a metal one... the plastic ones don't do so well.

HAPPY APRIL FOOL'S DAY!