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Recipes
Citrus and Mint Scented Ceviche
By Stuart
Zest factor: Hot
- 1/2 lb shrimp, shelled, deveined and
- coarsely chopped
- 1 lbs firm white fish, cut into 1/2
- inch pieces
- 1/2 cup freshly squeezed lime juice
- 1/2 cup freshly squeezed lemon juice
- 1 cup orange juice
- 1 medium red onion, diced
- 4 scallions, thinly sliced
- 1 rib celery, diced
- 3 tablespoons minced cilantro
- 3 tablespoons minced fresh mint
- 1 chili de arbol, toasted and chopped
- 1 jalapeno, stemmed and diced
- 1 teaspoon agarve syrup or honey (can
- also use simple syrup)
- 1/2 red bell pepper, diced
- sea salt and freshly ground peppper
Veal with Beaujolais Sauce
By Stuart
Flatten veal by pounding it with a meat mallet or back of skillet
- 3/4 lbs veal scallops
- 1 teaspoon canola oil
- Salt, to taste
- Black pepper, to taste
- 2 medium shallots, chopped
- (2 tablespoons)
- 2 tablespoons sherry wine vinegar
- 1/2 cup plus 2 tablespoons
- Beaujolais or other red wine, divided
- use
- 1/2 cup fat free, low-salt chicken
- broth
- 1 teaspoon cornstarch
Chicken Thighs in Sicilian Style Sweet-Sour Sauce with Mint
By Stuart
This dish is a winner all around
- Good tasting extra virgin olive oil
- 2 pounds bone-in chicken thighs
- Salt and fresh ground black pepper
- 4 large garlic cloves, thin sliced
- 1/2 teaspoon hot red pepper flakes, or to taste
- 1 teaspoon dry whole leaf oregano
- 1 medium sized ripe tomato, chopped, or 2 canned tomatoes, drained
- 1 cup wine or cider vinegar
- 1/3 cup water
- 1/4 sugar, or to taste
- 3 tight-packed tablespoons spearmint leaves, torn