The Best Recipes

Shrimp and Avocado Salad

Ingredients:
Easy and very simple shrimp and avocado salad.Delicious and healthy.Just try to make it!

1/4 cup raw pumpkin seeds(pepitas)
1/4 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 small shallot,thinly sliced
1/4 cup chopped cilantro
1 large grapefruit
1 Hass avocado,cut into 1/4-inch lengthwise
salt and freshly ground black pepper to taste
3/4 pound shelled and deveined large shrimp
one 5-ounce head of Boston lettuce,torn into bite-size pieces

Cooking Method:
Preheat the oven to 400°F(200°C). Spread the pumpkin seeds in a pie plate and bake for 3-5 minutes,or until lightly toasted.Transfer to a plate and let cool.
Meanwhile,in a large bowl,combine 3 tablespoons of the olive oil with freshly squeezed lime juice,shallot and cilantro.Using a sharp knife,peel the grapefruit,removing all of bitter white pith.Working over the bowl,cut in between the membranes to release the grapefruit sections into the bowl;discard the membranes.gently fold in the avocado and season with salt and pepper to taste.
In a medium skillet,heat the remaining 2 tablespoons of oil until shimmering.Add the shrimp,season with salt and pepper and cook over moderate heat,tossing until curled and pink,about 4-5 minutes.
Arrange the lettuce on a platter.Using a slotted spoon,lift the grapefruit and avocado from the citrus vinaigrette and gently spread over lettuce.Add the shrimp to the vinaigrette and gently spread over the lettuce.add the shrimp to the vinaigrette and toss to coat.Arrange the shrimp over salad and drizzle the remaining citrus dressing on top.Scatter the toasted pumpkin seeds on top and serve.Shrimp and avocado salad is ready.Enjoy it!

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8:34:00 PM
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Grilled Salmon Steak

6:09:00 PM
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Whole Salmon Baked in Foil

Ingredients:

1 whole salmon,cleaned
3/4 cup dry white wine,or equal parts of freshly squeezed lemon juice and water
3 minced shallots,or 1 small onion minced
celery leaves from a small stalk
8 basil leaves
3 tarragon sprigs
2 rosemary sprigs
2 lemon slices with peel
salt to taste
white wine sauce(see following recipe)

Cooking Method:
Leave salmon whole or remove the head.Rinse under cold running water and place on paper toweling to dry.Place the wine in a saucepan and add the remaining ingredients,except the salt and wine sauce.Let the resulting mixture simmer,uncovered,1/2 hour without boiling.
Preheat the oven to 375°F(190°C). Place salmon lengthwise on a long sheet of foil,bring up the edges and pour the wine mixture over the fish.Sprinkle with salt.
Completely enclose the fish,crimping the foil to seal the edges tightly.Place the foil-wrapped fish in a large baking pan and transfer to the oven.Bake until the fish flakes easily when tested with a fork,about 1 hour.Serve salmon baked in foil hot with white wine sauce.
Note:A small 3-or4-pound center cut of salmon may be baked in exactly the same manner as the whole salmon.For a center cut of that size,use half the wine-herb mixture and prepare half the amount of sauce.Cook 10 minutes a pound in 375°F(190°C) oven.

Whole Salmon Baked in Foil

White Wine Sauce
Ingredients:

1/4 pound butter
2 shallots
6 tablespoons flour
liquid from salmon baked in foil

equal parts dry white wine and boiling water
1/2 cup cream
salt and freshly ground black pepper to taste
2 eggs yolks:

Cooking Method:
While the salmon is baking,melt the butter in a saucepan and add the shallots.Cook until transparent but not brown.Using a wire whisk,stir in the flour until it is well blended.Cook over low heat 3 minutes.Let stand until the fish is done.
When the dish is removed from the oven,use the large spoon to dip out the juices and add to the butter mixture in the saucepan,stirring constantly over moderate heat.Continue stirring vigorously and add enough wine and boiling water to make 5 cups of liquid.
Cook the liquid,stirring,until thickened and smooth.Add the cream and season with salt and pepper.Strain through a fine sieve.Just before serving,reheat and add the egg yolks lightly beaten with a little of the hot sauce.Cook 2 minutes over low heat but do not let boil.

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Poached Salmon Steak

8:22:00 PM
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Broiled Salmon Steaks

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Delicious Frittata Recipe

One of the great,delicate yet substantial dishes for a crisp autumn or cold winter day is the Italian dish known as frittata.It is often referred to as an Italian omelet.Unlike the French omelet,it is not folded but it is left flat out of the skillet.There is no limit to the ingredients that may be used in preparing it.The most common-and many think the best-are potatoes and onions.Some people use leftover spaghetti,cubed ham and numerous vegetables such as sweet peppers.here is basic potato and onion version.

Delicious Frittata Recipe

Makes 4 to 6 servings.Ingredients:

1/4 pound potatoes
1/2 pound onions
salt to taste
freshly ground black pepper to taste
1 cup diced sweet red pepper
6 eggs
2 tablespoons butter
1 tablespoon red wine vinegar

Cooking Method

Peel the potatoes and cut them into 1/4-inch cubes.There should be about 2 cups.Drop the potatoes into cold water to prevent discoloration.

Peel the onions and cut into the thinnest possible slices.This is best done by using the thinnest slicing blade of a food processor.You will need 1 cup somewhat firmly packed.

Drain the potatoes and put into a saucepan with cold water to cover.Add pinch of salt.Bring ti the boil and cook until tender but not mushy,6 to 8 minutes.Do not overcook.Drain immediately.

Heat vegetable oil in a well-cured omelet pan and add the potatoes,salt and black pepper.Cook,stirring often but gently,until the potatoes are golden brown.Using a slotted spoon transfer the potato cubes to paper toweling to drain.Leave the oil in the pan,adding a little more,if necessary,to cook the onions.

Add the onions and sweet pepper to the pan and cook stirring,until the onions are golden brown.Using a slotted spoon transfer the resulting mixture to a plate lined with paper toweling.

Pour off the oil from the pan and wipe the pan clean with paper toweling.Break the eggs into a mixing bowl and add salt and pepper.

Heat the butter in the omelet pan and when it melts return the potatoes and onion mixture to the pan.Increase the heat to high and pour in the eggs,stirring with a fork as you would an ordinary omelet.Cover closely and cook over moderate heat about 2 minutes.The frittata will remain slightly unfirm on top.Sprinkle the top with vinegar.

Invert a plate slightly larger than the rim of the pan over the pan.Holding the plate tightly over the frittata,quickly and carefully let the omelet fall onto the plate.Serve delicious frittata warm or at room temperature.

4:11:00 PM
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Stuffed Egg Recipes

Ingredients:

6 hard cooked eggs
ham,cut into small cubes,olive or pimiento
3 tablespoons butter,at room temperature
2 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
salt and freshly ground black pepper to taste

Cooking Method:
Peel and cut the eggs in half lengthwise and remove the yolks.Arrange the egg halves on a cake rack and add a cube of ham,olive or pimiento to each cavity.

Force the egg yolks through a food mill or fine sieve.Add the remaining ingredients and beat well with a wire whisk.
Fit a pastry bag with a large star tube and spoon the egg yolk mixture into it.Hold the pastry bag close to and almost parallel with cavity.Force the mixture through the tube,moving in zigzag fashion.
Note: The eggs may be cut in half widthwise and stuffed.If they stuffed in this fashion,use a sharp paring knife to trim off a bit of the round bottom portion of each half and discard.This will permit the egg halves to stand upright.To fill the halves,arrange them on a cake rack and hold the pastry tube directly over the cavity.Fill the halves to produce a spiral effect.At the height of the spiral,raise the tube quickly to form a small peak.

Olive-Stuffed Eggs

Combine the eggs yolks with 1/2 teaspoon dry mustard,3 tablespoons butter at room temperature,2 tablespoons finely chopped olives,salt and freshly ground black pepper to taste and 2 tablespoons mayonnaise.Fill the egg white halves with the mixture and serve each of stuffed eggs with olive half on the top.

Mushroom-Stuffed Eggs

Mince 6 medium mushrooms and sprinkle with freshly squeezed lemon juice.Cook in 1 tablespoon butter until they give up their liquid,then until all liquid evaporates.Cool and combine with egg yolks,3 tablespoons butter at room temperature,1 tablespoon finely chopped dill and salt and freshly ground black pepper to taste.Fill the egg white halves with the mixture and enjoy the stuffed eggs!

Salmon-Stuffed Eggs

Combine the egg yolks with 1/4 cup flaked salmon,1 teaspoon minced onion,1 finely chopped pimiento,1/4 cup mayonnaise,1 tablespoon freshly squeezed lemon juice and 1/4 teaspoon cayenne pepper.Fill the egg white halves with the mixture.

Tuna-Stuffed Eggs

Combine the egg yolks with 1/4 cup flaked tunafish,1 teaspoon Dijon mustard,2 tablespoons butter at room temperature,1 tablespoon minced parsley,1/2 garlic clove,minced,and 1 tablespoon mayonnaise.Season with freshly squeezed lemon juice and Tabasco sauce.Fill the egg white halves with resulting mixture and serve each of stuffed eggs with a caper on top.

THE BEST RECIPES

6:28:00 PM
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Shrimp and Avocado Salad

Shrimp and Avocado Salad

Grilled Salmon Steak

Grilled Salmon Steak

Whole Salmon Baked in Foil

Whole Salmon Baked in Foil

Whole Salmon Baked in Foil

Poached Salmon Steak

Poached Salmon Steak

Broiled Salmon Steaks

Broiled Salmon Steaks

Delicious Frittata Recipe

Delicious Frittata Recipe

Delicious Frittata Recipe

Stuffed Egg Recipes

Stuffed Egg Recipes

Olive-Stuffed Eggs

Mushroom-Stuffed Eggs

Salmon-Stuffed Eggs

Tuna-Stuffed Eggs

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