Marinated Pork Chops with Mango Lime Salsa
3 to 4 lbs bone-in pork chops
3 tblsp olive oil
Juice from a fresh lemon (about 2 tblsp)
1 tblsp fresh parsley
1 1/2 tsp Kosher salt
1 tsp black pepper
1/2 tsp sugar
1 tbslp red wine vinegar
1 shallot, chopped
2 tsp fresh rosemary, chopped
In a bowl, combine the olive oil, lemon juice, parsley, salt, pepper, sugar, vinegar, shallot and rosemary.
Place the pork chops in large zipper plastic bag. Add the dressing, seal the bag closed, shake the bag gently to coat the pork chops and place in the refrigerator to marinate. Leave overnight or for several hours, occasionally turning the bag over to distribute the marinade.
Heat a grill to medium high and place the pork chops on the grill. Cook on each side for about 5 to 7 minutes, until the pork starts to brown. Cook until the internal temperature reaches 145 degrees.
Mango Lime Salsa
1 cup chopped mango
2 tsp olive oil
1 tblsp fresh lime juice
2 tsp chopped fresh parsley
2 tsp chopped fresh chive or green onion
1/8 to 1/4 tsp chipotle seasoning
Combine all ingredients in a bowl. Serve as a garnish with marinated pork chops. – See more at: http://www.unionleader.com/article/20160413/NEWHAMPSHIRE0708/160419685/-1/newhampshire07#sthash.ZfQcyGzu.dpuf
4 ounces vermicelli rice noodles
3/4 cup panko breadcrumbs
1 teaspoon lime zest. plus 3 tablespoons juice
1/3 cup unsweetened shredded coconut
2 large eggs, room temperature
Coarse salt and freshly ground pepper
1 pound large shrimp, peeled (tall segments left attached)
and deveined, potted dry
1 head romaine lettuce, shredded (about 8 cups)
5 radishes, thinly sliced
1 Fresno or jalapeño chile, thinly sliced
1/4 cup hot-pepper jelly or mango chutney, warmed
1 avocado, pitted. peeled, and thinly sliced
- Preheat broiler with rack 6 inches from heating element. Cover
noodles with boiling water in a bowl; let stand 10 minutes.
- Combine panko, lime zest, and coconut in another bowl. In a
third bowl, beat eggs; season eggs and panko with salt and pep-
per. Dip shrimp in eggs, then panko; press to adhere. Place on a
rimmed baking sheet. Rinse noodles under cold water; drain. Toss
with lime juice, romaine, radishes, chile, and jelly. Season with salt
and pepper. Broil shrimp 2 minutes, Flip; broil until browned in
Places,2 to 3 minutes more. Serve over salad with avocado.
Recipe from http://www.downeastdayboat.com:
Lemony Maine scallop pasta
One pound Downeast Dayboat Scallops
6 garlic cloves, minced, grated or pressed
2 lemons, zested and juiced, divided
5 – 6 tablespoons olive oil
1 tsp red pepper flakes
sea salt or kosher salt and freshly ground black pepper to taste (healthy pinch to 1/4 tsp)
one half of a small onion, sliced
1/2 to 2/3 cup white wine
one pound thin linguini
1/4 to 1/2 cup chopped fresh parsley leaves
optional garnish:
2 tbs butter
grated parmesan
Remove the “sweetmeats” (small, slightly tougher muscle on the side of the scallop) from scallops and set aside.
In a bowl combine scallops with garlic, zest of 1 lemon and juice of 1 lemon, olive oil, red pepper flakes, and salt and pepper to taste.
Meanwhile make a quick sweetmeat stock: Place sweetmeats and onion in a small pot. Cover with water and bring to a boil over high heat. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard sweetmeats (or give to your cat) and onion.
Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the pasta and cook until just tender, 2 minutes less than instructed on the package. Drain and set aside.
Heat a skillet over high heat. If you have a very large pan you can cook all the scallops at once, but most will need to cook in two batches. DO NOT CROWD THE PAN: there should be ample room around each scallop so it sears rather than steaming. Remove scallops from marinade, reserving marinade. Add scallops to the skillet and sear until they start to caramelize, 2 minutes or so per side depending on size. If cooking in batches remove scallops to a plate and tent with foil. Cook second batch and add to plate with first batch. Pour reserved marinade into pan and cook over medium heat for a few minutes, then add sweetmeat stock and wine. Continue to cook until sauce reduces by half. Add parsley, zest and juice of remaining lemon, stir to combine. Add butter if using. Adjust seasoning with salt and pepper, to taste. Add pasta, cook for several minutes to absorb sauce. Finally, add scallops and toss to combine. Pour into a serving bowl and serve immediately, garnishing with parmesan if desired.
Adapted from a recipe for lemony shrimp scampi by Food Network’s Melissa D’Arabian.
Ingredients
2 tablespoons butter 30 mL
2 tablespoons olive oil 30 mL
4 oz double smoked bacon, diced 125 g
1 cup diced celery 250 mL
cup diced white onion 125 mL
1 tablespoon minced garlic 15 mL
2 pounds mixed seafood (diced salmon, halibut, 1 kg scallops, or lobster meat, small shrimp, baby clams)
3 Yukon gold potatoes, diced with skins on 3 (1 lb/500 g)
1 cup white wine 250 mL
juice of 1 lemon
8 cups 35 % whipping Cream 2 L
6 tbsp chopped chives 90 mL
Pinch chili flakes
Pinch Salt and pepper
Directions
- In a large pot, heat butter and oil over medium-high heat: stir in bacon, celery, onion and garlic: cook stirring, for 3 to 5 minutes or until onions are soft. Add seafood and potatoes: cook stirring for 2 minutes. Stir in wine and lemon juice: bring to boil, reduce heat and simmer 10 minutes or until reduced by three quarters.
- Add cream: bring to boil, reduce heat and simmer, stirring occasionally for about 30 minutes or until potatoes are soft and soup has thickened slightly. Stir in chives, chili flakes and season with salt and pepper.
Preparation time: 20 minutes Cooking time: about 1 hr. 15 minutes Yield: Serves 12
Mexican Lasagna
Ingredients
2 onions, peeled and chopped
3 cloves garlic, peeled and minced
1 tablespoon olive oil
Two 15-ounce cans pinto beans, drained and rinsed
One 4 ounce can green chilies
Two 15-ounce cans chili-style or fire-coasted tomatoes
1 to 2 tablespoons chili powder (or to taste)
1 tablespoon cumin (or to taste)
8 corn tortillas
2 cups low-fat shredded Mexican-style cheese
Directions
I. In a large frying pan, sauté the onions and garlic for a few
minutes in the olive oil. Add the beans, chilies, tomatoes, chili
powder and cumin. Simmer for 20 minutes, stirring occasionally.
2. Preheat the oven to 350 F.
3. Spread one-third of the bean mixture in a 9 x 13-inch baking
dish. Top with 4 of the tortillas and 1 cup of the cheese. Top
with half of the remaining bean mixture, the remaining
4 tortillas and the remaining 1 cup of cheese. Top with the
remaining bean mixture.
4. Cover with foil and bake about 35 minutes.
1½ tablespoons good olive oil
1½ tablespoons unsalted butter
3 cups chopped leeks, white and light green parts (2 leeks)
1 cup chopped fennel
1½ cups Arborio rice
2/3 cup dry white wine
4 to 5 cups simmering chicken stock, preferably homemade
1 pound thin asparagus
10 ounces frozen peas, defrosted, or 1½ cups shelled fresh peas
1 tablespoon freshly grated lemon zest (2 lemons)
Kosher salt and freshly ground black pepper
2 tablespoons freshly squeezed lemon juice
1/3 cup mascarpone cheese, preferably Italian
½ cup freshly grated Parmesan cheese, plus extra for serving
3 tablespoons minced fresh chives, plus extra for serving
- Heat the olive oil and butter ii medium saucepan over medm.im
heat. Add the leeks and fennel and sauté for S to 7 minutes, until
tender. Add the rice and stir for a minute to coat with the vegetables,
oil and butter. Add the white wine and simmer over low heat,
stirring constantly, until most of the wine has been absorbed. Add
the chicken stock, 2 ladles at a time, stirring almost constantly and
waiting for the stock to be absorbed before adding more. This process
should take 25 to 30 minutes.
- Meanwhile, cut the asparagus diagonally In 1½-Inch lengths
and discard the tough ends. Blanch in boiling salted water for 4 to
5 minutes, until al dente. Drain and cool immediately in ice water
(If using fresh peas. blanch them in boiling water for a few minutes
until the starchiness is gone.)
- When the risotto has been cooking for15minutes, drain the asparagus
and add it to the risotto with the peas, lemon zest, 2 teaspoons salt and
1 teaspoon pepper. Continue cooking and adding stock stirring almost
constantly until the rice is tender but still firm.
- Whisk the lemon juice and mascarpone together in a small bowl,
When the risotto is done, turn off the heat and stir in the mascarpone
mixture plus the Parmesan cheese and chives. Set aside off the heat
for a few minutes, sprinkle with salt and pepper, and serve hot with a
sprinkling of chives and more Parmesan cheese.
Cook 1 cup orzo as the label directs. Drain, reserving ¼ cup cooking water. Toss the orzo and cooking water with 2 cups baby arugula, 1/4 cup each chopped sun-dried tomatoes
(not oil- packed) and parmesan, 2 tablespoons butter and
1 teaspoon lemon zest; season with salt and pepper.
Ingredients
2 bell peppers (1 red. 1 yellow), cut into thick strips
1 small bulb fennel, trimmed, halved, cored and thinly sliced,
Plus 1/4 cup chopped fronds
1 red onion, sliced into ¼-inch-thick rings
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 9-ounce package spinach or cheese tortellini
1 5-ounce package baby kale (about 8 cups)
4 cloves garlic sliced
2 tablespoons white wine vinegar
½ cup torn fresh basil
- Preheat the oven to 425 F. Toss the bell peppers, fennel,
red onion, 2 tablespoons olive oil, ½ teaspoon salt and a few
grinds of pepper on a rimmed baking sheet. Bake, stirring
occasionally, until the vegetables are tender and lightly browned.
about 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the
tortellini and cook as the label directs; drain. Put the kale in a
large bowl and top with the warm tortellini and roasted vegetables.
3 Heat the remaining ¼ cup olive oil in a small skillet over
medium heat. Add the garlic and cook, stirring occasionally, until it
just starts browning, about 2 minutes. Remove from the heat and
add the vinegar; pour over the tortellini mixture and toss to coat. Add
the basil and fennel fronds season with salt and pepper and toss.
Ingredients
3 red grapefruits (2 segmented, 1 juiced)
1/2 small jicama, peeled and cut into matchsticks
1/2 small red onion, thinly sliced
1/2 cup fresh cilantro
Juice of 1 lime, plus wedges for serving
2 tablespoons extra-virgin olive oil, plus more for the grill pan
Kosher salt and freshly ground pepper
8 corn tortillas
2 tablespoons agave syrup (or 1 tablespoon honey)
1 chipotle Chile pepper in adobo sauce, chopped,
plus 2 teaspoons sauce from the can
1 teaspoon ground cumin
1 pound large shrimp, peeled and deveined
- Combine the grapefruit segments, jicama, red onion, cilantro,
lime juice and 1 tablespoon olive oil in a medium bowl; season
with salt and pepper and toss. Set aside.
- Brush a grill pan with olive oil and heat over medium-high heat.
Working in batches, grill the tortillas until toasted, 1 to 2 minutes
per side. Wrap in foil to keep warm; set aside.
- Meanwhile, combine the grapefruit juice, agave, chipotle and
adobo sauce and cumin in a small saucepan over medium-high heat.
Cook, stirring occasionally, until slightly thickened, 5 minutes.
- Toss the shrimp with the remaining 1 tablespoon olive oil and
season with salt and pepper. Brush the grill pan with more olive oil.
Grill the shrimp over medium-high heat, brushing with some of
the grapefruit sauce, until lightly charred, about 1 minute per side.
Continue to cook, flipping and brushing with the remaining sauce.
Until charred and cooked through, about 2 more minutes. Season
with salt. Divide among the tortillas. Serve with the grapefruit salad
and lime wedges.
Ingredients
1 pound refrigerated pizza dough, at room temperature
1/4 cup extra-virgin olive oil, plus more for stretching
6 cups lightly packed baby spinach (about 5 ounces)
1/2 cup chopped marinated artichoke hearts, drained
4 ounces thinly sliced Genoa salami
4 ounces thinly sliced provolone cheese
2 tablespoons shredded parmesan cheese
1/3 cup chopped walnuts
4 stalks celery (with leaves), thinly sliced
Juice of 1/2 lemon
Kosher salt and freshly ground pepper
Instructions
- Put an inverted baking sheet on the lowest oven rack and preheat
to 400 F. Divide the pizza dough in half. Press and stretch 1 piece
into an 8-by-1O-inch rectangle on an oiled surface using oiled hands:
brush with 2 teaspoons olive oil.
- Layer 1 cup spinach, half each of the artichokes, salami and
provolone and 1/2 tablespoon parmesan on the dough, leaving a
1-inch border on the short sides and a 2-inch border on the long sides.
Fold in the short sides, then the long sides, stretching to cover the
filling; pinch at the seam. Repeat to make a second Stromboli.
- Arrange the Stromboli seam-side down. 2 to 3 inches apart.
on a piece of parchment; slide onto another inverted baking sheet.
Cut a few slits into the tops and brush each with 2 teaspoons
olive oil; sprinkle with the remaining 1 tablespoon parmesan.
Slide the Stromboli (on the parchment) onto the hot baking sheet.
Bake until the crust is golden brown, about 25 minutes. Cool slightly.
- Toast the walnuts in a dry skillet over medium heat, 5 minutes;
cool. Toss the celery, the remaining 4 cups spinach and 2 tablespoons
olive oil, the lemon juice and walnuts in a large bowl; season with salt
and pepper, Cut each stromboli in half and serve with the salad.
dianemdaugherty 