Thursday, April 11, 2013

orange-you happy it's spring?

Before Vance's most recent string of overnight call, we had a nice spring dinner! Orange, ginger & soy marinated tuna with a quinoa salad.
2 tablespoons fresh orange juice
2 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon freshly ground black peper
1 tablespoon fresh peeled ginger, minced
2 Ahi tuna steaks, approximately 5 ounces each, cut approximately 1 inch thick
2 tablespoons fresh cilantro, chopped (optional)
Whisk together all ingredients and pour over tuna steaks in a shall bowl. Marinate in the refrigerator for 2 to 4 hours, turning periodically. Remove from marinade and grill for about 3 minutes per side. I used a grill pan with some EVOO.
The quinoa salad really stole the show. The recipe is quick and was adapted from Weight Watchers. The original calls for shredded cabbage, and I used a broccoli slaw mix instead to save on time
I also enjoyed an orange margarita.
 Using the 3:2:1 adaptation - three parts tequila, about two parts triple sec (I used a little less) to one part fresh OJ. I also gave a few good squeezes of lime. Shake with ice and serve in salt-rimmed glass. Hope you enjoy some nice, light, citrusy, spring dishes soon!

Monday, April 8, 2013

italian-o cocktail party

Tomato, cucumber & basil salad, white bean hummus (with toasted baguette), roasted almonds, marinated cherry peppers/artichokes/mushrooms/cippolini onions, spicy capocollo, prosciutto, olives and an Bellavitano Merlot cheese.
It was the most beautiful weekend in Nashville! Blue skies, sun and a nice breeze - the perfect outdoor cocktail hour weather! I have lovely neighbors who joined me last night on the deck for an Italian happy hour.

12 oz cherry tomatoes, halved
pinch of kosher salt and pinch of black pepper
pinch of sugar
1 medium cucumbers
half red onion, diced

12 to 15 small fresh basil leaves
Dressing - 1/4 cup EVOO 1/4 cup red wine vinegar
S&P to taste
2 garlic cloves, minced
1/2 teaspoon sugar
1/2teaspoon dried oregano

 Place the tomatoes in a large bowl and hit them with a big pinch of salt, pepper and sugar. Cut the ends off the cucumbers and use a vegetable peeler to make long stripes in the skin. Cut the cucumbers in half lengthwise and then crosswise into inch slices. Add to the tomatoes. Peel the onion and dice about half. Dump the onions in with the tomatoes and cucumbers and give everything a good toss.
Clean and dry the basil leaves. Stack them on top of one another and roll lengthwise into a tight cigar. Cut crosswise into thin strips and stir into salad.
Throw together a batch of dressing. Whisk all ingredients together in a small bowl. Pour over tomatoes and cucumbers. Marinate the salad at room temperature for several hours. 
This salad is light and refreshing. We washed everything down with chilled Sauv Blanc (obviously). 

Monday, April 1, 2013

easter sunday

Easter egg placards
Happy Easter! As last year, we did our traditional Honey Baked Ham, potatoes Dauphinoise, deviled eggs, roasted asparagus, sauteed cherry tomatoes, apple sauce and rolls. We were very happy to have our great friends Liz and Brian join us for the holiday!
A new menu addition, Ina's Roasted Shrimp Cocktail for four:
1 pound extra-large shrimp
1 tablespoon good olive oil
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup chili sauce (recommended: Heinz)
1/3 cup ketchup
1 tablespoons prepared horseradish
2 teaspoons freshly squeezed lemon juice 
2-3 dashes teaspoon Worcestershire sauce 
2 dashes Tabasco
Preheat the oven to 400 degrees F. Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool. For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Flowers from Import Flowers in Nashville