Tuesday, November 27, 2012


Chilean Sea Bass Ceviche (Serves 6)

1lb Chilean Sea Bass Fillet
6oz Diced Tomatoes
4oz Diced Red Onions
2-3oz Chopped Cilantro
2oz Finely Diced Green Peppers
1/2 cup Extra Virgin Olive Oil
1qt Lime Juice
1 Diced Hass avocado
Salt & Pepper to Taste

Cut Sea Bass into small pieces and combine with the lime juice (diluted with 1 cup of water) to marinate for 2 hrs.

In a non-reactive metal bowl mix all the solid ingredients except the avocado. Add the oil and the salt & pepper to taste and set aside.

Drain the fish leaving 15% of the juice.

Fold the fish and remaining juice in with the rest of the ingredients with a rubber spatula gently and carefully not to brake the fish in pieces.

Chill for another half hour, dice avocado and gently mix in with the other ingredients. Serve with tortilla or plantain chips.

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Monday, November 26, 2012


Plantain Chips (serves 6)

1 1/2 teaspoons finely grated fresh lime zest, chopped

1 1/2 teaspoons salt
1/4 teaspoon cayenne
6 cups vegetable oil
4 green plantains (1 1/2 lb)

Stir together zest, salt, and cayenne.

Heat oil in a 5-quart heavy pot over moderate heat until a deep-fat thermometer registers 375°F. While oil is heating, cut ends from plantains and score skin of each plantain 5 times lengthwise, avoiding ridges. Soak in hot tap water 5 minutes and peel. Cut plantains lengthwise with a U-shaped peeler or manual slicer into very thin strips (about 116 inch thick). Fry strips, 6 at a time, turning frequently, until golden, 30 to 45 seconds. Transfer with tongs to paper towels and sprinkle crisps immediately with salt mixture.
Chefs note:
You can make plantain crisps 2 days ahead and keep in an airtight container at room temperature.

Courtesy of epicurious.com

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Friday, November 23, 2012


I have never been more excited to have a brand new kitchen appliance!! OMG, I cannot even think about it without getting incredibly giddy and filled with pure joy!!! After a beautiful lunch with my in-laws this past Saturday,  I was enjoying my father-in-law so much that I decided to stay to enjoy more time with him. We continued chit chatting and we finally arrived at one of our know commonalities .... COFFEE!!

He began to share about his new Nespresso machine, which instantly triggered my excitement Richter scale off the charts. One thing lead to another an on our way to Bloomingdales to buy the very brand new Nespresso U we go ... he thought that do to my uncontrollable excitement over his purchase, he was going to buy my Hubby & I a house warming gift for our new home {we're moving, btw...lol}

I was speechless with thankfulness, I didn't know whether to jump up and down or scream .... I was just thankful .... still am ... Thank you Jeff!!

Nespresso makes the most efficient, modern and perfectly designed espresso making machines & coffee. Each and every pour is perfect time after time and the quality and flavor variety is above and beyond any competitor out there. It is a perfect machine for any household and can satisfy any demand for coffee. 

The quick coffee pods and the unique technology of the machines makes it a great aid to entertaining and busy households. It makes a rich and tasty beverage every single time and the possibilities are endless. You can make a perfect espresso, cappuccino, coffee, etc. They are compact and luxuriously designed.

I definitely recommend this and any other Nespresso product to anyone that asks. I AM IN LOVE!!!
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Tuesday, November 20, 2012


Coconut-Gingersnap Sweet Potato Pie (serves 12)
  • For the Filling
  • 2 pounds sweet potatoes (about 2 large)
  • 3/4 cup canned coconut milk
  • 3/4 cup light brown sugar
  • 3 large eggs
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine sea salt
  • For the Crust
  • 1 1/4 cup ground gingersnap cookies (about 25 cookies)
  • 1/3 cup shredded unsweetened coconut
  • 4 tablespoons melted butter
Preheat oven to 400°F. Prick sweet potatoes with a fork and place on a rimmed baking sheet lined with parchment paper. Bake 1 hour or until very tender. Remove from oven and let cool slightly. Reduce oven temperature to 350°F.

Meanwhile, to make the crust, stir together gingersnaps, coconut and butter in a medium bowl until moistened and well combined. Press mixture into and up the sides of a 9-inch pie dish. Bake about 15 minutes or until golden. Let cool slightly.

To finish making the filling, peel roasted potatoes and transfer flesh to the bowl of a food processor. Discard skins. Process until potatoes are puréed. Add coconut milk, brown sugar, eggs, cinnamon, nutmeg and salt and process until evenly combined. 

Pour sweet potato filling into crust and bake about 50 minutes or until just set in center of pie. Let cool to room temperature on a wire rack. Serve or chill in refrigerator until ready to serve.

Courtesy of wholefoodsmarket.com
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Spiced Cranberry Sauce with Chardonnay & Orange Zest (serves 8-10)

  • 10 ounces (about 3 cups) fresh or frozen cranberries
  • 1 cup dry chardonnay
  • 1/3 cup sugar
  • 1 teaspoon orange zest
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
In a small pot, combine cranberries, chardonnay, sugar, zest, ginger and nutmeg, cover and simmer for 15 minutes. Using a potato masher or whisk, mash sauce until most of the cranberries pop. Cook, uncovered, until thickened, about 15 minutes more. Serve hot or room temperature.

Courtesy of wholefoodsmarket.com
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Savory Cheese, Cranberry & Herb Mini Muffins (makes 30-26)
  • 1/4 cup canola oil
  • 1/2 cup chopped green onions
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried sage
  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • Generous pinch of cayenne
  • 1/2 cup dried cranberries
  • 1 cup grated sharp cheddar cheese
  • 1 egg, beaten
  • 1 cup low-fat milk
Preheat oven to 400°F. 

In a saucepan, heat oil over medium heat. Add green onions, thyme, oregano and sage. Cook for 2 minutes, until fragrant. Remove from heat and set aside. 

In a mixing bowl, combine both flours with baking powder, salt and cayenne. Stir in the cranberries and cheese. Set aside. In a second bowl, whisk together egg and milk. Add green onion mixture, including all of the oil, and whisk well.

Fold the flour mixture into the egg and milk mixture, mixing until just combined. Scoop batter into lightly greased mini-muffin tins. Bake for 15 to 18 minutes or until lightly browned and a toothpick inserted in the middle comes out clean. Remove from the oven and let cool for a few minutes before taking muffins out of the tin. Serve warm.

Courtesy of wholefoodsmarket.com

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Monday, November 19, 2012


Golden Roasted Turkey (serves 10-14)

(18 pound) whole turkey, neck and giblets removed
1/2 cup butter, melted
large onions, peeled and chopped
carrots, peeled and chopped
stalks celery, chopped
sprigs fresh thyme
sprigs fresh rosemary
cup dry white wine (I always use Albariño, its a delicious Spaniard selection)

Preheat oven to 350 degrees F (175 degrees C). Thoroughly rinse the turkey, and discard the brine mixture.

Brush the turkey with 1/2 the melted butter. Place breast side down on a roasting rack in a shallow roasting pan. Stuff the turkey cavity with 1 onion, 1/2 the carrots, 1/2 the celery, 1 sprig of thyme and 1 sprig of rosemary. Scatter the remaining vegetables, rosemary and thyme around the bottom of the roasting pan, and cover with the white wine.

Roast uncovered 3 1/2 to 4 hours in the preheated oven, until the internal temperature of the thigh reaches 180 degrees F (85 degrees C). Carefully turn the turkey breast side up about 2/3 through the roasting time, and brush with the remaining butter. Allow the bird to stand about 30 minutes before carving.

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One of the easiest and tastiest ways to attain a brag-worthy turkey is by preparing it ahead of time and beginning with a great brine. This adds to the overall flavor of the meat and most importantly to the juiciness of your turkey.

Citrus Turkey Brine
1 cup salt
1 lemon, cut into wedges
1 orange, cut into wedges
1 medium onion, cut into wedges
3 cloves garlic
4 bay leaves
1 tablespoon dried thyme
1 tablespoon ground black pepper
1 1 /2 gallons cold water

Rub salt onto your turkey, and place remaining salt, lemons, oranges, onion, garlic, bay leaves, thyme and pepper into a large pot. Place the turkey in the pot, and fill with water. Refrigerate overnight. 

Discard brine after removing turkey.

Photo Courtesy of joeysplanting.com
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