Caraway Beets
Coming from a Czech background I grew up eating lots of beets and caraway seeds. Here is a simple, but delicious beet dish that you’ll love if you’re beet lover.
INGREDIENTS
2 Cups Cooked Beets
2 Tablespoons Butter
1 Tablespoon Lemon Juice
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1 Teaspoon Caraway Seeds
1/4 Cup Sour Cream
Preheat your oven to 350º F. In a medium size bowl combine the butter, lemon juice, kosher salt, pepper, caraway seeds and sour cream. Place the cooked beets in a medium size Dutch oven and pour the sour cream mixture over the beets. Give a good stir to combine, place the lid on and put in the oven for 30 minutes. Remove and transfer to a serving bowl. Serve warm. Serves 4
Smoked Okra
If you’re an okra lover then you’re going to love Smoked Okra. The “smoke” comes from the smoked paprika which I am a huge fan of. I love to eat them right out of the jar.
INGREDIENTS
24 Okra
1 Cup White Vinegar
1 Tablespoon Sugar
1 1/2 Tablespoons Kosher Salt
1 1/2 Tablespoons Smoked Paprika
1/2 Teaspoon Whole Mustard Seeds
1/2 Teaspoon Whole Peppercorns
1 Teaspoon Cayenne Pepper
2 Minced Garlic Cloves
3 Whole Dried Chile Peppers
Wash and dry a very large glass jar. Wash the okra and remove any of the prickly parts that are on the okra tops. Place the okra into the jar along with the dried chili peppers. You will probably need to pack the okra into the jar. Set aside. In a medium size pan add the vinegar, kosher salt, smoked paprika, mustard seeds, peppercorns, cayenne pepper and garlic cloves. Whisk the ingredients in the pan to combine well. Bring to a boil and then let the mixture boil for 2 minutes. Remove from the heat and carefully pour the vinegar mixture into the okra filled jar. Add water to fill to the top of the jar. Put the lid on the jar and let sit on the counter until it comes to room temperature. Place into the refrigerator and let sit for 1 week before eating. These tend to be rather spicy so if you want to tone the spice down then leave out the dried chile peppers.
Edamame & Black Bean Salad
A nice summer salad indeed!
INGREDIENTS
1 Cup Edamame
1 Cup Black Beans
1/2 Cup Corn
1/2 Cup Diced Zucchini (Yellow or Green)
1/2 Cup Diced Fennel
1/4 Cup Chopped Green Onions
1/4 Cup Chopped Fresh Dill
1/4 Cup Cider Vinegar
1/4 Cup Fresh Lemon Juice
1/4 Cup Olive Oil
2 Tablespoons Whole Grain Mustard
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
1/4 Teaspoon Cayenne Pepper
In a large size bowl combine the edamame, black beans, corn, zucchini, fennel, green onions and dill. Set aside. In a small size bowl whisk together the vinegar, lemon juice, olive oil, mustard, kosher salt, pepper and cayenne pepper. Pour the vinegar mixture over the salad and mix well. Cover and refrigerate for 2 or more hours. Remove when ready to serve and transfer into a serving bowl. Serves 4
Blueberry Salsa
This fruity salsa is a refreshing side to grilled meats and fish.
INGREDIENTS
2 Cups Coarsely Chopped Fresh Blueberries
1 Cup Whole Fresh Blueberries
1/4 Cup Fresh Lemon Juice
3 Tablespoons Chopped Fresh Cilantro
2 Seeded & Minced Jalapeno Peppers
1/3 Cup Diced Red Bell Pepper
1/2 Teaspoon Kosher Salt
Add all of the ingredients to a large serving bowl. Toss well and cover and chill for 6 hours. Makes about 3 cups.
Easy Sauces & Dressings
Here are easy sauces and dressings to make with ingredients that most likely you have in your fridge and pantry.
Ketchup Sauces:
Cocktail Sauce
2 Parts Ketchup
1 Part Prepared Horseradish
Squeeze of Lemon
Barbeque Sauce
2 Parts Ketchup
1 Part Cider Vinegar
1 Part Mustard
1 Part Brown Sugar
Kosher Salt
Freshly Ground Pepper
Special Sauce
2 Parts Ketchup
2 Parts Mayonnaise
1 Part Pickle Relish
Mustard Dressings & Marinade:
Potato Salad Dressing
1 Part Mustard
2 Parts Cider Vinegar
2 Parts Olive Oil
Dill
Kosher Salt
Freshly Ground Pepper
Herb Vinaigrette
1 Part Mustard
3 Parts Olive Oil
2 Parts Vinegar
Kosher Salt
Freshly Ground Pepper
Tarragon
Dill
Basil
Oregano
Honey Mustard Marinade
1 Part Mustard
2 Parts Honey
2 Parts Vinegar
2 Parts Olive Oil
Mayonnaise Dressings & Dip:
Coleslaw Dressing
2 Parts Mayonnaise
1 Part Cider Vinegar
Pinch of Sugar
Freshly Ground Pepper
Celery Salt
Caesar Dressing
2 Parts Mayonnaise
1 Part Dijon Mustard
1 Part Worcestershire Sauce
1 Part Lemon Juice
Grated Parmesan Cheese
Wasabi Mayonnaise
3 Parts Mayonnaise
2 Parts Prepared Wasabi Paste
1 Part Lemon Juice
Grilled Sausage & Pepper Salad
Forget the bun and have grilled Italian sausage, feta cheese and sweet, roasted peppers in a green salad that is ideal for summer weekend eating. Serve with crusty bread.
INGREDIENTS
4 Italian Sausages
1/2 White Onion Cut Into Thick Rings
1 Head Chopped Romaine Lettuce
4 Ounces Crumbled Feta Cheese
3 Whole Fire Roasted Red Peppers (Drained & Chopped)
Preheat your grill (or grill pan) to a medium high heat. Grill the sausages and onions for 15 to 20 minutes. You will want the sausages to be cooked through. Remove from the heat and let cool slightly. When the sausages are cool enough to handle, slice them thickly on the bias and cut the onion into chunks. In a large size serving bowl toss the romaine lettuce, feta cheese and red peppers. Spoon the romaine mixture onto plates and top with the sausages and onions. Serve with your favorite vinaigrette dressing or serve plain. Serves 4
Delicious Grilled Steak
Memorial Day is almost here. Time to get your grill on!
INGREDIENTS
1/2 Cup of Your Favorite Steak Sauce
1/2 Cup Balsamic Vinaigrette Dressing
4 Cloves Minced Garlic
1 Teaspoon Dried Oregano
2 Medium Size Rib Eye Steaks
In a medium size bowl mix together the steak sauce, balsamic dressing, garlic and oregano. Place the steaks into a ziplock bag. Pour 3/4 cup of the mixture into the ziplock bag and all over the steaks. Set aside 1/4 cup of the mixture. Seal up the ziplock bag and place into the fridge for about an hour. Preheat your grill to medium high. Remove the steaks from the fridge and drain the marinade. Throw away the marinade. Place the steaks onto the hot grill and cook for 4 to 5 minutes on each side for medium doneness. Less cooking time for rarer; more cooking time for well done. Remove from the grill and place onto a serving platter. Drizzle the steaks with the reserved 1/4 cup marinade mixture. Serves 4
Spinach & Strawberry Salad
Don’t be afraid to mix fruit and greens. This salad is absolutely refreshing and will go nicely with all of those wonderful things you’ll be cooking over the weekend. This salad is also good to take along on a picnic because the spinach holds up rather well.
INGREDIENTS
2 Tablespoons Olive Oil
1/4 Raspberry Vinegar
2 Tablespoons Honey
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
8 Cups Loosely Packed Flat-Leafed Spinach (About 2 Large Bunches)
2 Pints Rinsed, Hulled & Sliced Strawberries
1/3 Cup Thinly Slices Scallions (White & Green Parts)
1/2 Cup Walnuts (Optional)
Wash and dry the spinach. You want to make sure that there is no grit left in the spinach. In a medium size bowl whisk the vinegar, olive oil, honey, salt and pepper. In a large size serving bowl gently toss the spinach, strawberries, scallions and dressing. Serve immediately. Serves 6
Skillet Roasted Salmon
This salmon dish is so simple and so delicious. Try and purchase your salmon from the thickest part of the belly as it works best with well-marbled salmon.
INGREDIENTS
1 Pound Asparagus
2 Pounds Salmon Fillets
1 Teaspoon Kosher Salt
3 Tablespoons Olive Oil
Salad Greens For Garnish
Lemon Wedges For Garnish
Preheat your oven to 500º F. Rinse the salmon and pat dry with paper towels. Salt the salmon with the kosher salt. Place a large oven-proof skillet over a high heat. Add the olive oil and place the salmon into the skillet. Cook for 30 seconds on each side. Remove the skillet from the heat and put into the oven. Cook 5 to 6 minutes for medium-rare. 7 to 9 minutes for medium. Make sure not to flip the salmon while in the oven. In the meantime snap the asparagus, wash and then steam (make sure not to overcook the asparagus). Remove the skillet from the oven and transfer the salmon onto a serving platter on top of the steamed asparagus spears. Garnish with salad greens and lemon wedges. Serves 4
Teriyaki Marinade
When I’m super busy I like to marinate meats overnight and cook them the next day. One of my favorite marinades is Teriyaki Marinade. Japanese foods marinated in sake-flavored soy sauce to which sugar has been added and then broiled or roasted make a quick and tasty dinner. The sugar imparts a glaze to the cooked foods. Marinate seafood for about 30 minutes. Marinate meats and poultry for several hours or overnight before cooking.
INGREDIENTS
1 Cup Soy Sauce
1 Cup Sake
1/3 Cup Sugar
In a medium size bowl combine the soy sauce, sake and sugar. Pour over desired seafood or meat and marinate. When ready to cook remove from the marinade and discard. I always like to make extra marinade to brush on whatever meats I am cooking.
