This is actually based on the Olive Garden’s recipe of the same name, and we modified it heavily so I’ll include it here.
2 lbs roma tomatoes, cored and cut
2 cups fresh basil, chopped
3-4 tbls olive oil
1/2 cup minced garlic
1 tbls Italian seasoning
1 1/2 tsp sea salt
That’s your tomato marinade. It’s supposed to sit in a [...]
Archive for April, 2008
Shrimp Caprese
Posted in Mediterranean, pasta, seafood, tagged italian, shrimp on April 27, 2008 | No Comments »
Steak with Shiitake Mushroom Sauce
Posted in beef, tagged mushrooms, steak on April 27, 2008 | No Comments »
Page 138 in the April 2008 Cooking Light. We used flat-iron steak and inadvertently about half the shiitake, but it actually made quite a bit anyway. The other thing that might make quite a difference, is how you fry your salt and peppered steak. We used our well-seasoned iron skillet and the steaks were actually [...]
Black Cod with Chinese Mustard Sauce
Posted in East-Asian, seafood, tagged black cod on April 19, 2008 | No Comments »
This is very simple and if you make extra sauce you can put it over rice. The Black Cod itself really doesn’t need it. Frying it up in sesame oil and soy sauce is plenty, because the fish has a lot of flavor all by itself. It’s very buttery and rich. We [...]
Beef with Sugar Snap Peas
Posted in East-Asian, beef, tagged stir-fry on April 19, 2008 | No Comments »
Page 198 in the April 2006 Cooking Light. We pretty much followed the recipe exactly. Had slightly more flank steak to work with, slightly less peas and probably more carrot. The only thing we added was some minced garlic. We had regular white rice with it also, as opposed to brown. And off-dry or slightly [...]
Seared Tuna (ahi)
Posted in seafood, tagged ahi, tuna on April 14, 2008 | No Comments »
This is pretty simple and the recipe we generally use. Basically you want flash-frozen Ahi steaks, which is almost always going to be better than fresh. Season it with salt and pepper and then sear it briefly in a little olive oil in a nice hot iron skillet. You’ll get more flavor if said iron [...]
Chicken Tetrazzini
Posted in fowl, pasta, tagged cassarole, chicken on April 11, 2008 | No Comments »
Page 180 from the April 2006 issue of Southern Living. Basically a baked pasta casserole. I used two 10 oz cans of canned chicken as opposed to four cups of fresh. I also used 8 oz sliced fresh mushrooms instead of a 6 oz jar. The only other modifications was lightening up everything. I.e. all [...]
Chicken with Lime Sauce
Posted in fowl, tagged chicken, lime, potatoes on April 9, 2008 | No Comments »
Page 166 of the April 2006 Cooking Light. It’s actually a menu including Cumin Roasted Jo-Jo’s and green beans. The Jo-Jo’s ended up taking about 35 minutes, but we also used 3 large baking potatoes. Also used chicken thighs instead of breasts. The flavor was a bit hard to pinpoint. Maybe a sort of Caribbean [...]
Pasta with Morel Mushroom Sauce
Posted in Mediterranean, meatless, pasta, tagged italian, morel, mushrooms on April 5, 2008 | No Comments »
Page 94 from the April 2008 issue of Cooking Light. The original called for homemade pasta, but barring this, we just used penne. The only other modification was a whole can of tomato paste and instead of pure truffle oil, we used truffle infused extra virgin olive oil. I can only imagine it was maybe [...]
Crab Tacos
Posted in Latin, seafood, tagged crab, tacos on April 3, 2008 | No Comments »
Page 110 in the April 2008 Sunset. The filling is essentially onion, jalapeño and crabmeat, sautéed up real quick. I got canned and it worked fine. The toppings were avocados, roma tomatoes, what should have been Mexican cheese, but instead ended up being Italian, La Victoria’s Salsa Verde, which btw, is delicious, and light [...]
Stovetop Sausage Mac & Cheese
Posted in pasta, pork, tagged cheese, macaroni, sausage on April 1, 2008 | No Comments »
From the April 2007 issue of Cooking Light. Like usual, this got modified a few ways. For starters we doubled it in order to have leftovers. Cheddar and Jack cheese was replaced by a standard Mexican cheese blend, and it called for Gerhard’s type sausage (which is pre-cooked, brat-style with different things like chicken and [...]
