Tag: mayonnaise
Baked Grouper with Mustard Sauce
I saw the Barefoot Contessa and she made a version of this yummy dish. I changed it up a bit and came up with this recipe. It is yummy and easy to make…
- 4 grouper fillets
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 medium shallot, finely diced
- ¼ cup fresh dill, chopped
- ½ cup parsley, chopped
Preheat oven to 450 degrees F.
Mix the mayonnaise, mustard, shallot and fresh dill in a small bowl. Place the fish fillets in an ovenproof dish. Slather the sauce all over and bake for 10 to 12 minutes, depending on the thickness of the fillet. Garnish with parsley and serve.
Italian Style Crab Cakes with Salsa Verde
- 1 pound jumbo lump crab meat, picked over
- ½ cup mayonnaise,
- 1 large egg, beaten
- ¼ cup fresh basil, chopped
- ¼ cup fresh chives, chopped
- 1 jalapeno pepper, seeds taken out and chopped (leave seeds in if spice is desired)
- 1 cup panko breadcrumbs, divided into two portions
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- Juice of half a lemon
- ¼ cup extra light olive oil
In a medium bowl, add the mayo, egg, basil, chives, jalapeno pepper, ½ cup panko crumbs, Dijon mustard, salt and lemon juice. Mix well and add the crab meat. Gently mix and refrigerate for an hour. Form 8 mounds with the crab mixture and cover with the left over panko crumbs.
Heat a non stick frying pan with the oil until shimmering. Add the crab cakes and cook over moderate high heat until deeply golden brown on both sides. Transfer the crab cakes to plates and serve with aioli or any other sauce.
I served mine with left over salsa verde. I had about ½ a cup left. I mixed it with 2 tablespoons mayonnaise and juice from half a lemon.
Caramelized Onion and Thyme Burgers with Gorgonzola Sauce
- 2 pounds ground grass fed beef
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 small yellow onion, chopped
- 2 tablespoons fresh thyme, chopped
- ½ teaspoon salt
Heat a small nonstick frying pan with the oil and butter. Add the onion and sauté on medium heat. Cook for about 15 minutes till the onion is soft and translucent. Add the thyme and salt. Cook for another 5 minutes. Take off heat and keep aside.
- 1 small garlic head with top cut off
- Drizzle of olive oil
Preheat oven to 350 degrees F.
Place the garlic head onto a piece of aluminum foil. Drizzle with olive oil. Wrap securely and roast in oven for 30 minutes. Take out of oven and let cool.
Add the caramelized onion and roasted garlic into the ground beef. Add salt to taste and form into 5 to 7 patties.
Gorgonzola Cheese
- ¼ cup non-fat Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh thyme, chopped
- ¼ cup Gorgonzola cheese, crumbled
- 1 teaspoon salt
Mix the ingredients in a small bowl and keep aside. Grill the patties as desired and form the burgers topped with the Gorgonzola sauce.
Italian Style Burgers
I loved eating and making these burgers. Summer is almost done and I feel like grilling and eating all sorts of fresh produce. I had been busy all day Friday and we didn’t have any plans for dinner. We got home around five and I decided to grill burgers, roast some potato wedges and make a salad- simple summertime meal.
I still had to go and buy some ground beef. Usually I prefer turkey meat due to health reason but I decided to go look for grass fed ground beef. Before going shopping, I peeled and cooked the potatoes. I chopped basil, thyme and rosemary for the burgers. I minced garlic and grated a shallot. Once I got the meat and rolls, I simply added the chopped ingredients and that was it- I was done. My husband had asked me to purchase the ready to grill patties but I can’t get myself to do that. I have no idea what is in there.. especially the meat quality. I prefer to make my own- especially since it doesn’t take very long at all.
We grilled the burgers and ate a delicious, simple summer meal… I can’t believe it is almost done. Make this recipe this weekend…
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Turkey and Pesto Panini
This is a quick lunch on the weekend or even a quick dinner through the week. My husband loves turkey sandwiches but I usually don’t end up making too many sandwiches at home and so he end up eating them for lunch at work. I am not sure why- but sandwiches don’t come to mind when I think of lunch- and then I wonder why my daughter doesn’t like them. I never gave her a sandwich while she was a baby- so she never got used to one.
I bought sliced turkey since I had a large loaf of bake at home baguette in the fridge. I planned on making turkey pesto sandwiches for my hubby. My initial thought was to bake the bread first and then assemble the sandwich- but then I thought of assembling it first and then cooking it on a grill pan. I used another heavy pan to press down on the sandwich while all the ingredients melted together. Speaking of melting- I also had mozzarella cheese in the fridge which went perfectly with the pesto and the turkey.
I served a few potato chips and a green salad with the delicious sandwich. It was really good- I had a few bites…
Next time you are in a bind and don’t know what to make for lunch- try a turkey and pesto panini.
- 2 teaspoons extra light olive oil
- One (6 inch) piece of bake at home baguette
- 3 thin sliced herb turkey
- 3 thick slices of mozzarella cheese
- 1 tablespoon mayonnaise
- 1 tablespoon basil pesto
- 4 to 5 fresh basil leaves
- Fresh black pepper
Heat a grill pan with the olive oil. Slice the baguette in half. Spread the mayonnaise and pesto evenly on both sides. Spread the cheese and turkey slices. Add the basil leaves and black pepper on top. Place the second slice on top and place it on the grill pan. Press the panini down with another heavy pan or anything heavy. Brown the sandwich on both sides pressing well for 5 minutes each. Cut in half and serve.
Tomato and Egg Salad with Arugula
I was at Whole Foods and the farmer’s market today. Every where I looked, I could see tomatoes in abundance. I mostly buy the cherry or grape tomatoes- they make fabulous sauces and are great to cut in half for sandwiches or salads. Today the orange and green tomatoes were just too tempting and I decided to spend the big bucks to buy the colorful tomatoes. My first thought was to pair them with fresh mozzarella cheese and basil- it’s my husband’s favorite. I wanted to make something different- but couldn’t come up with anything.
I came home and as dinner time came around- hunger levels were not too high. I thought of tossing the tomatoes with some salt and eating them as a meal- but then as I was putting the eggs in the fridge- egg salad came to mind.
I boiled a few eggs and cut the tomatoes. I added mayonnaise and dijon mustard to the mix. Some salt, lemon juice and pepper finished it off. I asked my husband to bring some thyme from the back yard for the salad. I always like a little burst of sweetness in my salad- currants came to mind.
I dressed the arugula simply with lemon juice, olive oil, salt and pepper. The tomato and egg salad was served on arugula with a garnish of currants. It was simply delicious- a whole meal with greens, protein and fabulous tasting tomatoes. It was a perfect end to the day.
- 2-3 large heirloom tomatoes, cut into ½ inch pieces
- 4 eggs, full boiled, peeled and cut into ½ inch pieces
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- Salt
- Pepper
- Juice of half a lemon
- 2 teaspoons fresh thyme
Add the tomatoes and eggs in a mixing bowl. Add the mayonnaise, mustard, salt, pepper, lemon juice and fresh thyme. Mix well careful not to break the tomatoes. Keep aside.
- 4 cups baby arugula
- Salt
- Pepper
- Juice of half a lemon
- Drizzle of extra virgin olive oil, about a tablespoon
- 2 tablespoons currants
In a large platter, add the arugula. Drizzle the olive oil and lemon juice. Add the salt and pepper and toss the greens. Add the egg and tomato mixture on top. Garnish with the currants and serve.
Fresh Tuna Salad
This was the first thing I did with the fresh tuna steaks I got from my friend. I was at the mall when I got the call telling me she was on her way to drop the fish off. I immediately left all the shopping and headed home. Ideas began to swim in my head – it’s very hard to drive when that happens- all I could think of was to get in my house and get my hands on those tuna steaks.
It happened to be lunch time and what is more refreshing on a hot day than a freshly made tuna salad? Well, that is what I made. I briefly seared both sides and seasoned them with salt and pepper. I kept them aside to cool off while I went to my back yard to decide what herb to use in the salad. A few years ago I remember eating a lemon thyme chicken salad at a local wrap place in South Orange. It was delicious and I made it at home many times after eating it. While I was outside in my backyard, I thought of that salad and brought some fresh thyme for the tuna salad. I wanted to add a sweet element to the salad- an apple came to mind. I had one left in my fridge and it was my favorite variety- Braeburn. I love the sweet and sour taste paired with the crisp texture of this particular apple. It all came together really well, a little mayo, fresh thyme, lemon juice and an apple.
It was a simple salad but absolutely delicious. I have never had fresher fish before- I couldn’t believe someone caught it just a few days before I put the salad together. Makes me want be more of a locavore.
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