GREEN BEANS WITH A TWIST

 GREEN BEANS WITH A TWIST

INGREDIENTS: 1 pound green beans cleaned and stems removed.

Sauce: 1/4 cup avocado oil, 8 cloves chopped garlic, 1 chopped shallot, 1/4 cup apple cider vinegar, 1/2 tsp salt and pepper, 1 tsp stone ground mustard.

Bacon: Drizzle balsamic glaze and honey on 6 strips of bacon and bake in a 350 oven until crispy.

Sauté garlic & shallot in oil until soft, add the rest of the ingredients and mix thoroughly.

Steam the beans in a steamer basket until desired softness. 

Mix the beans with the sauce and the bacon (chopped) and enjoy!

CREATIVE CORNED BEEF

 CREATIVE CORNED BEEF

INGREDIENTS:

 Corned beef (any size works)

Spice mix: 3 tbs chili powder, 2 tbs paprika, 1 tbs each oregano, coriander and mustard powder and 1 tsp each cumin, salt and pepper

Sauce: 1/4 cup each stone ground mustard, dijon mustard and honey, 1/8 cup horsey sauce

Vegetable oil

Simmer the corned beef for 3 hours on low - completely covered with water.   Take out when done and let it cool. After 30 minutes, slice in 3/4 inch pieces. 

Mix the mustard mix and heat on a low heat on top of the stove.

Mix all the spices together and dredge each piece of corned beef in the mix.

Sear each piece of seasoned corned beef in oil for one minute each side. Serve with the mustard mix. 

SESAME ASPARAGUS WITH FRESH GINGER

 SESAME ASPARAGUS WITH FRESH GINGER

INGREDIENTS: 1 bunch of asparagus - ends removed and cut in thirds, 4 cloves chopped garlic, 1 tsp sesame and olive oil, 1 tsp sesame seeds, 1/2 tsp crushed red pepper, 1 tsp hoisin sauce, 1/4 cup water, 1/4 cup grated fresh ginger

Sauté the garlic in both oils on a medium setting for 5 minutes (don't burn), add ginger and cook another minute. Add the asparagus and cook for another 5 minutes. Mix the hoisin sauce with the water and pour on top. Also add the pepper and sesame seeds. Mix thoroughly and continue to cook until the asparagus is the way you like it!

LOBSTER BISQUE

 LOBSTER BISQUE

INGREDIENTS: 2 tbs butter 1 tbs olive oil, 1 chopped onion, 4 cloves garlic, 1/2 chopped leek,  2 chopped carrots, 2 chopped celery, 1 tsp each thyme, tarragon, & chicken bouillon powder, 1/2 tsp each salt, pepper, cayenne, 2 tbs tomato paste, 3 tbs flour, 1 1/2 cup white wine, 5 cups lobster stock, 1 cup heavy cream, 2 tbs lobster base, 2 cups lobster meat cut up, 1/4 cup cognac. 

optional: 2 lobster tails

extra: butter, s/p, tarragon

Stock: You can boil 2 lobster tails in salted water for 5 minutes, remove from the pan, take out the meat and reboil just the tails for an additional 20 minutes to add to the lobster flavor. I added 2 tbs lobster base to the water. You could always skip using real tails and just use the lobster base and water. I used 5 cups of lobster stock in this recipe.

Lobster meat can be purchased in the frozen section of the grocery store.

- Sauté the oil, butter, onion, carrots, leek, garlic and celery on a medium heat for 10 minutes

- Add bouillon powder, salt & peppers and cook for 2 minutes 

- Add paste and flour and cook another 2 minutes

- Add white wine and cook stirring fairly continuously for 10 minutes to reduce the liquid

- Add lobster stock and cook for half hour

- Turn off the heat and when it has cooled slightly, put in a blender and blend until smooth

- Put back in pan and add the heavy cream and cognac and heat on low

- Saute the lobster meat in 2 tbs butter, salt, pepper and a little cayenne for 3 minutes on high heat

- Put some lobster in the bottom of a bowl, add the soup and top with tarragon

This recipe is worth the effort!

FRENCH VINAIGRETTE SALAD DRESSING

 FRENCH VINAIGRETTE SALAD DRESSING

INGREDIENTS: 1/3 cup minced shallots, 2 cloves crushed garlic, 1/4 cup champagne vinegar, 2 tsp dijon mustard, 1/2 virgin olive oil, 1/2 tsp each salt and pepper

Put everything in a jar and mix thoroughly. I made mine in the morning and it was perfect for dinner!

ESCARGOT

 ESCARGOT

INGREDIENTS: Canned snails, 2 sticks butter, 1/4 cup fresh chopped parsley, 2 tbs white wine, 1 tbs cognac, 3 cloves crushed garlic, 1diced shallot, 1/2 tsp each salt, pepper and nutmeg, 2 tbs gluten free bread crumbs, 2 tbs grated parmesan cheese

Snail shells or hallowed out mushrooms. We did both!

I melted the butter and added everything through the nutmeg and simmered for one half hour, then I added the bread crumbs, cheese and the snails cut up small and heated on low for another 5 minutes. How many snails you use depends on how many you are going to make. We used approximately 1/2 snail per shell and a whole snail for the mushrooms. We counted out the shells and shrooms and figured out how many snails to use that way. The rest we put in a baggie in the freezer for next time. 

Heat oven to 400. Arrange the snails on a bed of sea salt, stuff the mix in the shell and bake for 20 minutes.  We served with crusty bread!

LUMP CRAB SALAD

LUMP CRAB SALAD

 INGREDIENTS: 1 pound canned lump crab, 1/4 cup olive oil, juice of 2-3 limes, 1/2 red onion, 2 tomatoes, 2 small seedless cucumbers, 1/2 cup chopped jicama, 1 tsp salt & pepper, 1/2 cup fresh cilantro & parsley

Sauce: equal parts mayo and siracha

Pita Chips: Brush with garlic infused olive oil, sprinkle with sumac, bake until golden brown on 325 on a foil lined cookie sheet.

Chop all the vegetables into small pieces and mix all of the ingredients together. I chilled it for a few hours in the fridge to enhance the flavor! I used the sauce as a garnish on the plate.