6 oz. fresh salmon filet cooked & flaked
1 celery stalk chopped fine
1 egg hardboiled peeled & chopped fine
½ cup apple with peel on & chopped small
½ cup California walnuts roughly chopped
4 cups chopped romaine lettuce
Pesto-
1 ½ cup fresh basil
½ cup extra virgin olive oil
1 lemon zest & juiced
1 tablespoon mayonnaise
¼ cup parmesan grated
¼ cup California walnuts
¼ teaspoon salt
¼ cup pepper
In a large mixing bowl add first 6 ingredients and set aside.
In a food processer add all pesto ingredients grind until smooth pour pesto over salad ingredients gently toss until salad is evenly coated with pesto sauce. You may garnish with fresh lemon wedges. Serve immediately. Makes 4 individual small salads.
Crab Quiche
My crab quiche is perfect for a Sunday brunch accompanied with fresh fruits and a good cup of coffee you will enjoy it so much you will want to make this quiche a Sunday tradition! Enjoy..
Prep: 15 min cook: 35 min Serves: 8
1 ready pie crust
10 oz cooked crab (claws) meat chopped small
8 eggs
¾ cup heavy cream or half and half
1 ½ cup of shredded Swiss cheese
½ cup red bell pepper dice small
¼ green onions finely chopped
1 tablespoon olive oil
½ teaspoon garlic powder
Salt and pepper
Preheat oven at 400 degrees. In a frying pan add oil, red bell peppers and onions and cook for about 3 minutes until tender.
In a deep 9 inch pie plate line your pie crust set aside. In a bowl whisk, eggs, cream well. Next add peppers, onion, crab meat and Swiss cheese season with garlic powder, salt and pepper to taste mix well pour in pie shell and bake 30 to 40 minutes or until eggs are set and quiche is golden!
Bon appétit!
Asian Inspired Red Chili Apricot Pork Spareribs
3 pounds pork spareribs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 large onion chopped
12 ounce domestic beer
Sauce-
2 clove garlic minced
1 red chili pepper deseeded chopped fine
½ cup chili sauce
½ cup apricot preserve
1/3 cup red wine
1 tablespoon ginger minced
2 tablespoons low sodium soya sauce
2 tablespoons fish sauce
1 tablespoon Worcestershire sauce
2 tablespoon cilantro chopped fine
1 tablespoon rice wine vinegar
Garnish-
2 green onions chopped
1 tablespoon sesame seeds
Preheat oven at 350 degrees.
Mix salt, pepper and garlic powder together. Sprinkle ribs on both side with the seasoning salt. Place the onions in a 9 x 13 baking pan sprayed with cooking spray place the rib rack on top of onions pour beer around the rib rack. Cover with foil and bake 1 hour 30 minutes.
While ribs are cooking add sauce ingredients in a small sauce pan and simmer on low heat for 30 minutes whisking the sauce a few times.
Preheat grill to medium low heat. Remove ribs from oven and let them cool slightly or just until you can handle them. Cut ribs into individual ribs brush both side of ribs with sauce place on grill and cook 10 minutes turn ribs and brush again with sauce and cook an additional 10 minutes repeat these steps one more time. Brush ribs with remaining sauce before plating top ribs with sesame seeds and chopped green onion. Serve immediately.
It’s that time a year the water has warmed up to 80 degrees plus and we are starting to catch our local Mangrove Snappers. Got to love it here is a fabulous recipe to enjoy your fresh catch of the day!
Tropical Ceviche
This one screams fresh and in season. We are spoiled here in Florida with our fresh seafood and tropical fruit and citrus locally grown and I fully take advantage of it call me spoiled. This recipe is very special to me as I actually caught the snappers and grew the pineapple so I decided to give a good old ceviche some Florida flair.
2 pounds mangrove snappers filets chopped small(any snappers will do)
1/3 cup chopped red onions
½ cup chopped tomatoes
1 Serrano chili pepper deseeded and chopped fine
1 teaspoon dried oregano
Pinch sea salt
4 limes juiced
¼ cup cilantro
½ cup pineapple
¼ cup green bell pepper
In a Pyrex glass dish mix together the first 7 ingredients cover with plastic wrap and refrigerate. After an hour mix once to coat all sides of fish cover and leave in refrigerator for 4 hours. Mix in cilantro pineapple and bell pepper before serving. Serves 6 large or 8 small portions.
Giveaway with Saucy Mama
A chance for you to win a set of 3 marinades or mustards of your choice trust me all are delicious and it’s free!! Yall just pick a number between 1-100 I already picked the saucy winning number, just leave a comment here with your winning number or in a comment on my facebook post and Sunday I will announce the winner if no one picked the exact winning number that’s okay the closest number will win if we have two numbers the same I will than do a toss coin between the two to determine the winner! READY SET GO!
Re purposing food…
One think I hate is seeing food being wasted this doesn’t happen in my house ever! Our wedding anniversary last week was lobster on the menu yummmmmmmmmmm so you know what not only you can same the shells for making homemade seafood broth but you can use it to catch bait to take fishing like I did this time I already have few container of seafood broth in the freezer 😉
I know I know it’s not Florida Lobster but Main Lobster is what was available
Cook 15 to 20 minutes for 1 1/2 pound lobster..
Quick chill to stop the cooking process and to handle
Get cracking and removing the meat! Serve with Garlic Herb Butter.. yummmmmmmmmmmm
Take the empty head and body and place in trap I’m going to catch me dinner yummmmmmm
Freshly caught Florida blue crab
Pick the meat out after the crab for the recipe you can google how to prepare the crab meat for crab cakes.
TADA!!!!!!!!!!!!!!! Got to love it …
Roasted Garlic Corn Crab Cakes with Spicy Red Slaw Garlic Ramoulade
Serves : 8
Cakes-
2 ears corn roasted off the cob
4 garlic cloves roasted mashed
1 small red bell pepper roasted skin removed
2 tablespoon olive oil
8 ounce lump crab
2 tablespoons lemon juice
1 tablespoon old bay
1/3 cup fresh Italian parsley chopped fine
½ cup mayonnaise
1 tablespoon Dijon mustard
1 cup panko bread crumbs
2 tablespoons butter
Slaw-
2 ½ cups red cabbage shredded fine
¼ cup cilantro chopped fine
½ jalapeño pepper deseeded & chopped fine
2 green onions chopped fine
1 tablespoon mayonnaise
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
¼ teaspoon salt
¼ teaspoon pepper
Ramoulade-
½ cup mayonnaise
1 teaspoon adobo sauce
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon cilantro finely chopped
4 garlic cloves roasted
Preheat oven to 400 degrees. Line a cookie sheet with foil.
Cut bottom of garlic bulb drizzle ½ tablespoon olive oil on a piece of foil place bulb cut side down on foil wrap bulb with foil place on cooking sheet. Removed husk off the corn and toss corn and red bell pepper in 1 1/2 tablespoon olive oil.
Blackened Redfish with Grilled Corn Salad
There are tons of redfish on the flats these days the weather is perfect cast and retrieved with a gig and you will catch them you will need to scale the fish prior to fileting it they tend to have a thick filet. Enjoy!
Blackened Redfish with Grilled Corn Salad
Grilled Corn salad –
4 ears of corn shucked
2 tablespoon extra virgin olive oil
1 teaspoon chili powder
1 cup English cucumber diced
1 cup grape tomatoes cut in half
1 garlic clove minced
1 tablespoon red onion minced
¼ cup fresh Italian parsley chopped
½ lemons juiced
1 tablespoon red wine vinegar
2 tablespoon extra virgin olive oil
½ teaspoon of both sea salt & cracked black pepper
Preheat your grill to medium high heat. Brush with olive oil the corn to coat well. Season well with chili powder and grill corn for 30 minutes turning it every 10 minutes to ensure corn is cook evenly all the way around. Let corn cool completely.
In a large mixing bowl using a sharp knife hold the corn straight up and slide knife to removed corn kernels all the way around.
Add all remaining ingredients and mix well. Serve immediately or cover with plastic wrap and refrigerate until serving.
Blackened Redfish
4 (4oz) pieces redfish filet with skin on
1 teaspoon sea salt
1 tablespoon blackened seasoning
2 tablespoons olive oil
1 tablespoon butter
Lemon wedges
Season fish on both sides with sea salt & blackened seasonings. On side burner of your grill on medium high in a large non stick frying pan add oil and butter when butter is melted and is very hot place fish skin side down and cook 4 minutes without messing with it you want to get a nice crispy skin. Turn and cook additional 3 minutes. Take lemon wedges and squeeze a little lemon on fish.
Bikini friendly dinner Is what’s up the next 2 months!!Asian Inspired Shrimp & Mandarin Oranges Grilled Romaine Salad
This is my attempt challenge to get into a bikini by summer dinners all will be light and in a salad form let’s keep it interesting so we are satisfied yet get in great shape at the same time Ya’ll in?? Come on now we can do it!! It’s an Off the Hook challenge!! Many more to come Bon Appetit!
Light and healthy summer salad
½ red chili pepper deseeded & chopped fine
1 garlic clove chopped fine
2 limes juiced
1 tablespoon fish sauce
½ cup extra Virgin olive oil
Salt and pepper
1 fresh romaine heart cut in half
1 cup mandarin oranges in light syrup
12 large shrimp peeled
½ cup blue cheese
1/3 cup cashew sliced and halves
Place two wooden skewers in water to soak.
In a small mixing bowl add the first 4 ingredients plus 2 tablespoons of mandarin syrup and 2 tablespoons of extra virgin olive oil season with salt & pepper to taste whisk until well incorporated set to the side. Drain mandarin oranges.
Preheat grill to medium heat. Skew the shrimp and brush the shrimp and lettuce halves with remaining olive oil place the shrimp skewer and lettuce halves cut side down grill until you just start to get grill marks on the lettuce and until shrimp are pink on both sides.
Chopped romaine lettuce place an equal amount of lettuce on small plates top each with two shrimp and 2 to 3 mandarin oranges. Top each with equal amount of blue cheese crumble and cashew slices and drizzle each salad with dressing serve immediately.
Taste of Inverness
April 9, 2016 at The Taste of Inverness charity event for Boys & Girls! I was honored to be asked to judge at this fabulous event!
We are ready to taste and judge
This event had 23 vendors, a large tent full of art a band on a beautiful Lake.
41 entries 10 categories, from Ethnic foods to BBQ, to Fine dining, to food truck catering, to pizza, to dessert you name it we tasted them all. Fabulous food well deserved recognitions and well the city of Inverness is a tight community with super friendly people!!
I’m looking forward to judge again next year! If you are local please go to this event it’s well worth it and tons of fun for a good cause. Got to love it..
Here is the list of Awards for best dishes..
2016 Taste of Inverness Judges Scores
Out of 90 possible points
Ethnic
• La Cantina de Mexico: 69
• Fox Den: 65
Seafood
• Arbor Trails Seasonal Food Truck: 78
• Fox Den: 75
Catering / Foodservice
• Blazin’ 7s: 64
• Inverness Club Apt: 59
Fine Dining
• McLeod House Bistro: 85
• Chefs of Napoli: 72
Pizza
• Papa Johns: 78
• Domino’s: 74
• Chefs of Napoli: 49
Sandwich
• Ice Cream DR: 79
• Sonny’s: 72
• Green Valley: 66
• Joe’s Family: 66
• Pine Street Pub: 60
• Olive Garden: 59
• Brooklyn Deli: 59
• Subway: 40
Barbecue
• Blazin 7s: 89
• Arbor Trails: 88
• Ice Cream DR: 71
• Sonny’s BBQ: 60
Casual Dining
• Blazin 7s: 83
• Ice Cream DR: 76
• Pine Street: 66
• Olive Garden: 59
• Brooklyn Deli: 50
• La Cantina: no entry
Appetizer
• Chefs of Napoli: 87
• McLeod House: 86
• Big Lukes Taco Truck: 71
• Domino’s: 53
• Inverness Club Apt: 47
• Sonny’s: 68
Dessert
• Mcleod House: 90
• Nicole House of Cakes: 88
• Lynn’s Ice Cream: 86
• Pine Street: 84
• Joe’s: 66
• Kooky’s by Connie: 60
• La Cantina: 58
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Easter Brunch Cranberry Apple Cinnamon Dumplings
These are perfect easy to put together and everyone will love them.
Cranberry Apple Cinnamon Dumplings
2 green apples
1 tablespoon lime juice
1 cup Ocean Spray Ruby Cranberry Juice Drink
4 tablespoons butter
2 tablespoons brown sugar
8 buttermilk biscuits
¼ cup sugar
2 teaspoons cinnamon
Fresh cranberries (optional)
Preheat oven at 375 degrees. Spray with non-stick cooking spray a 9x12x2 pan and set aside
Remove the cores from the apples and cut each apple into 8 equal slices place apple slices in a bowl toss with lime juice to coat well to prevent them from turning brown. Do not peel the apples.
On stove top in a small sauce pan add cranberry juice, butter and brown sugar bring to a simmer and simmer until butter is melted and the sugar has dissolved.
On a clean surface cut each biscuits in half take a piece of the dough and press down to stretch dough big enough to wrap around apple slice press down the dough to seal it well around the apple slice place in greased pan repeat for the remaining 15 arranging them in one layer.
Pour the hot syrup over the dumplings. In a small bowl mix the sugar with the cinnamon and sprinkle over the dumplings. Bake 30 to 35 minutes until golden brown. Serve 2 warm dumplings per person you may also garnish with fresh cranberries.