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Grilled Shrimp with Dill and Tzatziki Sauce
This is my nod to our delicious trip to Greece a couple of summers ago. All the flavors I loved and enjoyed are in this delicious dish. Perfect dish for a summer evening with a glass of Rose!!
- 1 pound fresh shrimp, cleaned and deveined
- 1 tablespoon extra virgin olive oil
- ¼ cup fresh dill, chopped
- 1 teaspoon dried oregano, crushed
- Zest of one lemon, save the lemon for juicing a bit later
- 3 garlic cloves, grated
- Salt
Marinate the shrimp with the olive, dill, oregano, lemon zest, garlic and salt for at least 2 to 3 hours. Half an hour before grilling, juice the lemon into the shrimp. Skewer the shrimp and grill until just done.
Tzatziki Sauce
- ½ cup Greek yogurt
- ¼ cup grated cucumber, excess water squeezed out (between your palm)
- 2 garlic cloves, grated
- Juice of half a lemon
- 1 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh dill, chopped
Mix all the ingredients together, taste for seasonings and let it sit for half an hour.
Serve with freshly grilled pita and shrimp.
Greek Style Roasted Chicken Breast
How about some delicious Mediterranean style chicken today??!!
- 2 chicken breast, sliced in half and pounded thin (making 4 cutlets)
- 3 cloves garlic, crushed
- 1 teaspoon dried oregano
- 2 teaspoon salt
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
Mix the garlic, oregano, salt, olive oil and vinegar together and marinate the chicken in the mixture for 2 to 3 hours in the fridge. Take out half an hour before cooking.
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- ½ cup all purpose flour
- 1 teaspoon salt
- Pepper
- 4 green onions, chopped
- 1 cup cherry tomatoes, chopped
- ½ cup kalamata olives, pitted and chopped
- 1 cup chicken broth
- ½ cup fresh dill, chopped
- Salt
Transfer the flour, salt and pepper to a wide bowl. Dredge the chicken pieces in the flour and set aside. Heat a wide frying pan with the butter and oil. Brown the chicken pieces on both sides for 3 to 4 minutes each or until they are golden brown. Take out of pan and transfer to a 350 degrees F oven to finish cooking. In the meantime, add more oil to the pan if needed and add the onions and sauté on medium heat for 2 minutes. Add the tomatoes and olives and sauté for 2 to 3 minutes. Add the chicken brown and bring to a boil and cook for 5 to 6 minutes or till the sauce has reduced to about half. Add the dill and salt if needed. Serve the sauce over the chicken cutlets.
South Indian Style Tomato Rice
This is my version of a classic South Indian style tomato rice- mine is made with brown rice. No one was able to tell which rice was used. It is a great side dish accompanied by a protein or it is a great main to eat with a fried egg on top… either way, it is delicious!
- 1 cup brown jasmine rice, rinsed
- 2 cups water
- 1 teaspoon salt
- 1 tablespoon oil
Bring the water, salt and oil to a boil. Add the rice and simmer on medium low heat with partial lid on for 10 minutes. Cover with lid and turn to low and cook for another 25 to 30 minutes. Fluff with fork once the rice is cooked and keep aside.
- 2 tablespoons coconut oil
- 1 teaspoons mustard seeds
- 1 teaspoons cumin seeds
- ½ inch cinnamon stick
- 2 cloves
- 8 to 10 curry leaves, chopped
- 1 medium onion, chopped
- 2 inch ginger, grated
- 1 cup tomato sauce
- 1 teaspoon coriander powder
- ½ teaspoon turmeric
- ½ teaspoon cayenne pepper
- Salt
Heat a frying pan with the coconut oil. Add the mustard seeds, cumin seeds, cinnamon stick, cloves and curry leaves. Saute on medium heat for a minute. Add the onion and ginger and sauté for 3 to 4 minutes. Add the tomato sauce, coriander powder, turmeric and cayenne pepper. Saute on low heat for 5 to 6 minutes. Add the cooled rice, mix well and check for seasonings. Serve right away.
Chimichurri Sauce with Grilled Meat and Vegetables
- 2 -3 pounds pork tenderloin, cleaned and cut into 2 inch chunks
- 1 pound fresh shrimp, cleaned and deveined
- 20 ounces Shiitake mushrooms, cleaned
- 2 – 3 zucchinis, washed and cut into 2 inch rounds
- Olive oil
- Salt
Cut and skewer all the meat, shrimp and vegetables. Drizzle with oil and sprinkle with salt. Keep aside.
Chimichurri Sauce
- ½ cup fresh cilantro, chopped fine
- ¾ cup fresh parsley, chopped fine
- 4 garlic cloves, grated
- ½ cup extra virgin olive oil
- Zest of one lemon
- Juice of one lemon
- ½ cup red wine vinegar
- Salt
Mix all the ingredients in a small bowl. Add 1 teaspoon salt at a time and adjust to personal taste. Keep room temperature for at least an hour before serving. Serve the grilled meat, shrimp and vegetables with a drizzle of chimichurri.
Filet Mignon with Cilantro Lime Sauce
- 4 filets
- Salt
- Pepper
- Olive oil
Drizzle the olive oil on the steaks and sprinkle the salt and pepper. Marinate for 2 to 3 hours.
Sauce
- Juice of 2 limes
- 1/3 cup extra virgin olive oil
- 2 garlic cloves, smashed
- 1 to 2 teaspoons salt
- ½ teaspoon smoked paprika
- 1 teaspoon ancho chili powder
- 1 to 2 tablespoons honey
- 1 cup fresh cilantro
Transfer all the ingredients to a blender. Blend well, taste for seasonings and transfer to a bowl. Keep aside.
Cook the steak as desired and serve the sauce on top.
Serve with oven fries and mango salsa.
MaPo Tofu with Mushrooms and Bok Choy
- 1 pack firm tofu- 450 grams, cut into 1 inch squares and soaked in 3 cups of water and 2 teaspoons salt for 10 minutes
- 2 tablespoons peanut oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 inch ginger, chopped
- 10 ounces Cremini mushrooms, chopped into small pieces
- 1 tablespoon chili bean sauce
- 1 teaspoon Sichuan peppercorn, ground
- Salt
- 1 tablespoon tamari
- 5 to 6 mini bok choy, sliced in half
- ½ cup mushroom or vegetable broth
- 1 tablespoon water
- 1 tablespoon corn starch
- ½ cup fresh cilantro, chopped
Drain the tofu and pat dry making sure not to break the pieces. Mix the corn starch in water in a small bowl, mix and keep aside.
Heat a wok like pan with peanut oil. Add the onion, ginger and garlic. Stir fry over high heat for 2 to 3 minutes. Add the mushrooms and sauté on high heat for 3 to 4 minutes. Move the veggie mixture to the side of the pan and add the chili bean sauce and Sichuan peppercorn powder. Saute for 30 seconds. Mix in with the veggies and add the tamari, tofu, bok choy, broth and corn starch. Mix well and bring to a boil. Simmer for 2 to 3 minutes, add salt if needed. Garnish with cilantro.
Yaki Soba with Beef and Chinese Broccoli
Can’t get enough of noodles!!! Yum, yum… we all love them and I love going to our local Asian grocery store to buy fresh noodles…
- 3 tablespoons tamari
- 3 tablespoons mirin
- 3 tablespoons oyster sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 tablespoon sugar
- 1 pound skirt steak, sliced against the grain into thin slices
- 2 tablespoons corn starch
- 1 teaspoon sesame oil
- 3 tablespoons peanut oil plus more
- 1 orange or red pepper, sliced
- 1 medium yellow onion, sliced
- 1 bunch Chinese broccoli, chopped
- 1 pound yaki soba fresh noodles, cooked according to package directions
Mix the tamari, mirin, oyster sauce, Worcestershire sauce, ketchup and sugar in a bowl and mix well.
Transfer the beef slices to a mixing bowl. Add 3 tablespoons of the sauce, corn starch and sesame oil to the beef. Mix well and marinate for 2 to 3 hours.
Heat a wok like pan with the peanut oil. Add the marinated beef strips and sauté on high heat for 2 to 3 minutes. Take out of pan and add more oil if needed. Reheat the pan and add the pepper and onion. Saute for another 2 to 3 minutes and add the Chinese broccoli and sauté for 2 to 3 minutes. Add the noodles and the rest of the marinade. Mix well and check for seasonings and serve.