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Recipes
Herb Grilled Shrimp
By merehodge
Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice
- 3 garlic cloves
- 1 medium yellow onion, small-diced
- 1/4 cup fresh parsley, minced
- 1/4 cup fresh basil, minced
- 1 teaspoon dry mustard
- 2 teaspoon Dijon mustard
- 2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup good olive oil
- Juice of one lemon
- 2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined
- Mango Salsa (see recipe for Salsa under Other)
Cosmopolitain
By merehodge
Add ingredients to shaker with cracked ice
- 4 parts mandarin orange vodka
- 2 parts triple sec
- 2 parts cranberry juice
- 1 part line juice
Maple Glazed Salmon
By merehodge
1. Prepare Grill, heating to medium 2
- 2 teaspoons parika
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon brown sugar
- 1 teaspoon sea or kosher salt
- 4 (6-ounce) salmon filets
- Cooking spray
- 1 teaspoon maple syrup
Oven Fried Fish
By merehodge
Preheat oven to 375º In a saucepan, melt butter and spread on the bottom of a 13 x 9-inch baking dish
- 4 tablespoons butter
- 1 cup Italian breasd crumbs, crushed
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- 6 fish fillets (Tilapia or Orange Roughy)
Potatoes Gratin
By merehodge
Peel potatoes and slice in 1/8-inch-thick rounds
- 3 pounds baking potatoes (about 6 large)
- 6 ounces Gruyére or Swiss cheese
- 1 clove garlic, peeled and slightly crushed
- 1/2 teaspoon salt
- 1 1/2 1 1/2 cups heavy cream
French Onion Soup
By merehodge
Recipe adapted from Julia Child, "The Way to Cook
- 1/2 stick butter
- 1 tablespoon olive oil
- 8 cups thinly sliced onions (about 2-1/2 pounds)
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon flour
- 8 cups homemade beef stock, or good quality store bought stock
- 1/4 cup Cognac, or other good brandy
- 1 cup dry white wine
- 8 (1/2-inch) thick slices of French bread, toasted
- 3/4 pound coarsely grated Gruyere
Garlic and Parslied Chicken
By merehodge
Dry the chicken cubes with paper towels and toss them with the flour, salt, and pepper in a bowl
- 3 boneless, skinless chicken bereast halves, cut into 1- to 1 1/2-inch cubes.
- 2 tablespoons Wondra flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons good olive oil
- 1 tablespoon chopped garlic
- 3 tablespoons chopped fresh parsley
- 2 tablespoons unsalted butter
- 1 lemon, quartered
Garlic, Balsamic and Red Wine Pork Chops
By merehodge
Fluffy sponge cake, tangy lemon custard, sweet berries and freshly whipped cream
- 6 whole Pork Chops (medium-to-thin)
- 2 Tablespoons Olive Oil
- 2 Tablespoons Butter
- Salt And Pepper
- 1-1/2 cup Red Wine
- 1/2 cups Beef Broth (more If Needed)
- 1 whole Bay Leaf
- 1 Tablespoon Balsamic Vinegar
- 18 whole Peeled Garlic Cloves
- 1 Tablespoon Butter (additional)
Chicken Diane
By merehodge
Place chicken breast halves 2 at a time in a freezer-quality, gallon-size zipper-topped plastic bags
- 6 boneless, skinless chicken breast halves
- Salt and pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 4 tablespoons green onions, chopped
- Juice of 1/2 lemon or lime
- 3 teaspoons Dijon mustard
- 1/3 cup chicken broth
Salsa - Linderman
By merehodge
combine all ingredients into a a large saucepan and bring to a boil stirring frequently
- 4 cups peeled cored chopped roma/any tomatoes
- 2 cups seeded chopped green peppers
- 1/2 cup seeded chopped jalapeno peppers
- 3/4 cup chopped onion
- 4 cloves garlic finely chopped
- 2 cups vinegar/or bottled lemon or lime juice (curt likes vinegar)
- 1 1/2 teaspoons salt
- OPTIONAL
- 2 talblespoons ground cumin
- 3 tablespoons fresh cilantro
- 3 tablespoons oregano leaves