Seven Layer Taco DIp

Ingredients

1 (1 ounce) package taco seasoning mix

1 (16 ounce) can refried beans

1 (8 ounce) package cream cheese, softened

1 (16 ounce) container sour cream

2 large tomatoes, chopped

1 green bell pepper, chopped

1 bunch chopped green onions

1 small head iceberg lettuce, shredded

1 (6 ounce) can sliced black olives, drained

2 cups shredded Cheddar cheese

1/2 cup chopped cilantro

Directions

In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter.

Mix the sour cream and cream cheese in a medium bowl. Spread over the refried beans.

Top with a layer of tomato, green bell pepper, green onions and lettuce. 

Next add Cheddar cheese. Garnish with black olives and cilantro.  Serve immediately.

Roasted Cauliflower

INGREDIENTS

1 tablespoon olive oil

½ teaspoon ground cumin

1/4 teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

4 cups cauliflower florets

1/4 cup chopped fresh cilantro

1/4 cup golden raisins

1 tablespoon fresh lemon juice

4 lemon wedges

DIRECTIONS

Preheat oven to 450°F.

Combine olive oil, 1/2 teaspoon ground cumin, 1/4 teaspoon salt, and black pepper in a large bowl. Add cauliflower florets; toss well to coat. Arrange cauliflower in a single layer on a rimmed baking sheet; bake at 450°F for 18 to 20 minutes or until cauliflower is browned and tender. Combine the cauliflower mixture, cilantro, raisins, and lemon juice in a bowl; toss gently to combine.  Serve immediately with lemon wedges.

Grilled Garlic and Black Pepper Shrimp

INGREDIENTS

1 fresh red chile (such as Fresno), seeds removed, finely grated

3 garlic cloves, finely grated

1 tablespoon coarsely ground pepper

1 tablespoon fresh lime juice

2 tablespoons vegetable oil, plus more for grill

1 pound large shrimp, peeled, deveined

Kosher salt

Lime wedges and Kashmiri chili powder or paprika (for serving)

DIRECTIONS

Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto skewers.

Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.

Homemade Chicken Ramen

Ingredients

4 chicken thighs (boneless, skin-on)

kosher salt and freshly-ground black pepper, to season

1 tbsp unsalted butter

2 tsp sesame oil

2 tsp fresh ginger, minced

3 tsp fresh garlic, minced

3 tbsp low-sodium soy sauce

2 tbsp mirin

5 cups rich chicken stock

1 oz dried shitake mushrooms (or 1/2 cup fresh)

1-2 tsp sea salt, to taste

2 large eggs

1/2 cup scallions, sliced

2 (3 oz) packs dried ramen noodles

optional: fresh jalapeño slices, for serving

Instructions

Cook the chicken: Preheat the oven to 375 degrees. Season the chicken generously with salt and pepper. Melt the butter in a large oven-safe skillet over medium heat. Add the chicken, skin-side down, and cook until the skin is golden brown and releases easily from the pan, about 5-7 minutes. Flip the chicken over and cook for another 4-5 minutes, until golden. Transfer the skillet to the oven and roast for 15-20 minutes, until the chicken is cooked through. Remove from the oven, transfer the chicken to a plate and cover with foil until ready to serve.

Let the chicken cool and then slice into thin pieces.

Make the ramen broth: Heat the oil in a large pot over medium heat, until shimmering. Add the garlic and ginger, and cook for a few minutes until softened. Add the soy sauce and mirin, and stir to combine. Cook for another minute. Add the stock, cover, and bring to boil. Remove the lid, and let simmer uncovered for 5 minutes, then add the mushrooms. Simmer gently for another 10 minutes, and season with salt, to taste.

Make the soft-boiled eggs: Fill a pot with enough water to cover the eggs, and bring to a boil. Gently lower the eggs (still cold from the fridge) into the boiling water, and let simmer for 7 minutes (for a slightly-runny yoke) or 8 minutes (for a soft, but set-up yoke).

When the eggs finish cooking, add the ramen noodles to the boiling water. Cook for 2-3 minutes, until soft,

Meanwhile, fill a large bowl with ice water. When the timer finishes, transfer the eggs to the ice bath to stop the cooking process. Wait at least 5 minutes, or until cool enough to handle, then carefully peel away the shell and slice in half, lengthwise. Set aside until ready to serve.

Assemble the ramen bowls: Divide the noodles into two large bowls. Add the sliced chicken and the ramen broth. Top with the fresh scallions, jalapeño and the soft boiled egg. Serve immediately.

** Makes only 2-3 servings.  Consider doubling **

Salmon Crudo with Chives

INGREDIENTS

1 pound salmon, halibut, yellowtail, or any other sushi-quality fish

Flaky sea salt and freshly ground pepper

Grated zest and juice of 1/2 lemon

1 tablespoon extra-virgin olive oil

1 tablespoon thinly sliced chives or slivered scallions

DIRECTIONS

Slice the fish across the grain into 16 thin slices. Arrange on a chilled platter. Season each slice with salt and pepper.

Whisk together the lemon zest and juice, olive oil, and chives or scallions. Spoon over the fish, and serve.

Note – Made it once, a bit too much lemon flavor. 

Salmon Crudo with Dill and Capers

INGREDIENTS

1 lb piece sashimi-grade salmon fillet, pin-boned

Grated zest of 1 lemon, plus juice of 2

2 shallots, finely chopped

2 teaspoons sugar

2 tablespoons extra virgin olive oil

1 tablespoon baby capers

2 tablespoons chopped dill

DIRECTIONS

Rinse the salmon, then pat dry with paper towel. Enclose in plastic wrap and freeze for 1 hour (this makes slicing easier).

Meanwhile, place lemon zest and juice, shallot, sugar and 1 teaspoon salt in a bowl. Slowly whisk in oil to combine. Set aside.

Just before serving, use a very sharp knife to cut very thin salmon slices. Spread on a platter, drizzling with dressing as you go. Scatter with capers and dill. Serve immediately

Snapper Crudo

INGREDIENTS

2 Fresno chiles or jalapeños, seeded, chopped

1 teaspoon finely grated orange zest

2 tablespoons fresh orange juice

1 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

Kosher salt

8 ounces sashimi-grade snapper or sea bream fillet, skin removed, halved lengthwise, bones and bloodline removed, very thinly sliced

Fresh cilantro leaves (for serving)

Extra-virgin olive oil (for serving)

1 teaspoon toasted sesame seeds

Flaky sea salt (such as Maldon)

DIRECTIONS

Pulse chiles, orange zest, orange juice, lemon zest, and lemon juice in a food processor until very finely chopped; season chile paste with kosher salt.

Arrange snapper on chilled plates. Top with chile paste and cilantro, drizzle with oil, and sprinkle with sesame seeds and sea salt.

DO AHEAD: Chile paste can be made 4 hours ahead. Cover and chill.

Breaded Oysters

INGREDIENTS

8 ounces fresh select oysters

Egg Dip

1 large eggs, slightly beaten or 2 egg whites

1 tablespoon club soda or 1 tablespoon skim milk

Flour Coating

1⁄3 cup all-purpose flour

1⁄4 teaspoon black pepper

1⁄2 teaspoon garlic powder

1⁄8 teaspoon cayenne pepper

1⁄4 teaspoon morton nature seasoning

Breading

3⁄4 cup breadcrumbs

1⁄2 teaspoon italian seasoning

Hot Sauce

1⁄4 cup low-fat mayonnaise

2 tablespoons prepared horseradish (we like it spicy)

1 teaspoon Dijon mustard

1 tablespoon lemon juice

1⁄8 teaspoon sugar

1⁄2-1 teaspoon hot sauce

DIRECTIONS

Line colander with two layers of paper towel.  Rinse oysters, drain and put in colander, patting to dry.

HOT SAUCE:

Mix all ingredients together.  To allow flavors to blend, refrigerate several hours.  Hot Sauce will keep several days in the refrigerator.

EGG DIP:

In small bowl, add egg and milk; whisk to blend well.  If using only egg whites, do not whisk enough to be dry/frothy.

FLOUR COATING:

Put all ingredients in small plastic bag and shake to mix well.

BREADING:

In a small bowl, add ingredients and mix well.

TO BREAD OYSTERS:

1) Dip 2 or 3 oysters in Egg Dip, letting any excess drain off.

2) Place them in Flour Coating, shaking to completely coat oysters. Remove from Flour Mixture.

3) Repeat step 1.

4) Place them in Panko Coating bowl.  Roll them over and get them completely coated with bread crumbs.   With tongs, gently remove them from breadcrumbs and place in a single layer on a baking tray lined with plastic wrap.

5) Repeat Steps 1-4 until all oysters are breaded.

Cover breaded oysters with plastic wrap and refrigerate at least 2 hours or more.  This breading can be done up to 8 hours ahead.

TO FRY OYSTERS:

Heat frying oil in deep pan to 375 degrees Fahrenheit.  With tongs, gently remove oysters from baking sheet and gently drop them into the hot oil.  Fry the oysters in small (6-8 oysters each) batches to keep from lowering the temperature of the oil too much.  Fry about 2 minutes or until golden brown on one side, turn and brown other side (about 1-2 minutes).  Remove from oil and drain on layers of paper towels.

Serve immediately with Hot Sauce.