Dijon Asparagus with Balsamic Glaze

The one thing I am always reminded when I spend time in Italy is that the most important thing when cooking, is quality.
semplicemente
Simply
the
Best.
You'll see that the recommended 'flavors' have been capitalized.
Dijon Asparagus with Balsamic Glaze
1 Tbs BALSAMIC VINEGAR
1 tsp OLIVE OIL
1 tsp DIJON MUSTARD
1 tsp SALT
2 lb Asparagus spears
2 Tbs grated parmiggiano CHEESE (the good stuff)
In a skillet, heat oil. Cook trimmed asparagus until just tender. Sprinkle with mustard and balsamic. Salt as desired. Toss gently until spears are evenly coated. Remove from heat.Place asparagus on a serving plate. Sprinkle evenly with cheeseI toasted this for a smidge to melt the cheese.
Yum!
It was a group decision to call an end to the 'Flavor's project'.
I had worked hard to get ahead for the summer . . .  so, I'm going to post my recipes anyway! .
Happy Cooking y'all~
Sandi

Flavors ~Cod~ Pan-Fried Cod with Almond Crust

The flavor of the week is Cod.  I think that the only place you get cod in Alabama is at Captain D's. I was tempted to go there and take a picture before I left for Italy and just be done with it.But . . . I started thinking of a trout almondine I had made before. Cod would work just fine.
Pan-Fried Cod with Almond Crust
4 fish fillets
2 large eggs
3/4 cup water
1/2 cup butter
Almondine Breading
1/2 cup panko crumbs
1/2 cup almonds, sliced
First, make the almondine crust by minching the almonds and panko together in a Majic Bullet or processor. Salt and pepper the fish.
In a small bowl, mix egg and water together to make an egg wash. Place the almondine breading in another shallow pan. Dredge each fish fillet through the flour, dusting off any excess, then dipping in egg wash and placing in breading, coating both sides of fish.

Melt the butter in a saute pan using medium heat. Place fish in hot butter and cook on each side until golden brown, about 3 minutes on each side be careful not to knock off the Almond breading.

That's better than Captain D's any day!
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Happy Cooking y'all~
Sandi

Flavors ~Veal~ 'Ground Veal Lettuce Wraps'

The 'flavor' for this week is veal. Since I am in Italy, I can say that I have had some awesome Italian veal dshes this week.
Sorry for you .  .  . this is actually a veal dish I made before I left home.

Y'all don't expect me to be cooking while on Vacation do you? ~ this is not the great escape I used to take, where I had access to a kitchen.

This is a light and summery lettuce wrap that includes the 'Flavors' that are recommended. I used veal, but it would be good with chicken as well
Ground Veal Lettuce Wraps
2 tsp vegetable oil
1 pound ground veal
2 Tbs minced GINGER
2 cloves GARLIC, minced
1/2 cup minced MUSHROOMS
1/2 cup water chestnuts minced
1 CUCUMBER minced
2 Tbs SOY SAUCE
2 Tbs spicy asian MUSTARD
1 LIME
Salt and freshly ground black pepper
lettuce for wraps

In a skillet saute the ground veal in vegetable oil until brown. Stir in ginger, garlic, and mushrooms. Add soy sauce, mustard, and hoisin and cook for another minute.
Serve warm wrapped in lettuce cups. Sprinkle with fresh minced cucumber and green onions.

I do miss having a kitchen in Italy . . . I'll just have to bring my favorite flavors home. Until then I'm eating out!
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Happy Cooking y'all~
Sandi

Flavors ~Chicken~ 'Buffalo Chicken Wing Dip'

Y'all have been tuned into the week of Chicken, now this is exciting stuff.
I ask you . . .what flavor does not go with chicken?
Of course my first thought was to make Southern fried chicken . . . But that includes flour and oil, salt and pepper ~ not very interesting flavors.
Then I decided Buffalo flavor. Buffalo Chicken Wings ~ with a twist. I love this dip! It is quick and easy, perfect for a summer afternoon with a cold brew by the pool.

Buffalo Chicken Wing Dip
4 ounce cream cheese, softened
1/2 cup hot wing sauce
1/2 cup blue cheese crumbles
1 cup shredded cooked chicken
Crunchy celery sticks for dipping

Combine all ingredients in a small casserole. Add more or less hot sauce according to your taste. Top with cheddar cheese (I left this off to save the calories) Heat at 350○ for 25-30 minutes. Serve with frito chips or celery.

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Happy Cooking y'all~
Sandi

Flavors ~Sea Bass~ 'Fresh Sea Bass on Wild Mushroom Risotto'

I have been really worrying about some of these Fishy 'flavors'. . . not because I don't like fish. It is a proven fact that it is nearly impossible to find good fish at the Piggly Wiggly!
I was talking about this with Chef Rob . . . not a problem he says ~ I'm breaking down fresh fish all the time.
So . . . guess who my guest Chef will be? I have to give the credit to The Tavern of St Clair and Rob. I would never be whacking at this thing in my kitchen!The special tonight at the Tavern is ~
Fresh Sea Bass on Wild Mushroom Risotto with Grilled Asparagus
(recipe by description of the chef...)
Season the sea bass with salt and pepper.
On a hot grill, splash some oil and heat to a slight smoke. With a sprig of fresh thyme, sear the sea bass skin side down. Flash sear until you have a crispy skin and golden color. Flip it once.

Serve over a healthy portion of wild mushroom risotto in a shallow bowl with a slant of asparagus. This is a hot entree and will be gone by the end of the night.
And he was right!

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Happy Cooking y'all~
Sandi

Flavors ~Squid~ 'Fried Calimari with Sea Salt'

Y'all know, I have said before that the most exciting thing about the 'Flavors' is the challenge. This week the challenge was quite an adventure. It is my week to cook with Squid~ no problem! We Southerners are good at frying things!
The true challenge was to find a fresh squid in Birmingham. When Jan and I were cooking up our Bottarga in Venice... I wish we had bought some of these babies at the Rialto Fish Market and fried them up right then and there.
'Allora'~ I was on a search. My first stop was Snapper Grabber's in Vestavia~ the best place for fresh seafood in this area. (one word of advise... don't go on monday because they are closed)
I ended up at Whole Foods... and ended up with a bag of frozen squid. The best part about these squid are that they are already cleaned!The process of frying the calamari rings is very simple. Pat the rings dry, lightly coat with flour and shake off the excess. Fry in vegetable oil without crowding, drain and sprinkle with salt. . . lots of salt!

Once again, a fun adventure. One that has the flavor of the Pescheria in Venice.
Priceless!
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Happy Cooking y'all~
Sandi

Flavors ~Coffee~ 'Pork Chops with Coffee Bourbon and Molasses'

The 'flavor' of the week is coffee. What goes with coffee?
You don't need to buy the Flavor Bible to know that Bourbon and sugar go with coffee.So, I decided to take some of our favorite flavors and use them in a sauce over grilled pork chops. . . Brilliant!
Pork Chops with Coffee Bourbon Molasses
1 cup strongly brewed coffee
1/2 cup BOURBON
1/2 cup packed light BROWN SUGAR
2 Tbs MOLASSES
1 CINNAMON stick
Combine all ingredients in a small sauce pan. Simmer over low heat until reduced to desired thickness. Remove cinnamon sticks.
Brush over porkchops while grilling.It doesn't get much better than this!
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Happy Cooking y'all~
Sandi

Flavors ~Artichokes~ 'Artichoke Chicken with Lemon Zest'

Y'all know by now that the flavor of the week is Artichokes.

I would love to get my hands on some of those fresh artichokes that we can get right off the plant in Italy. Porca Miseria . . . I will have to settle for canned artichoke hearts. Now. . . what to do?
I love me some Artichoke Dip.
So I decided to take the same ingredients and turn it into a yummy dish.
Winner Winner Chicken Dinner!
Artichoke Chicken with Lemon Zest
4 chicken breasts
4 GARLIC cloves
1 tsp THYME
2 LEMON, juice and zest
2 cups of artichokes, drained and chopped
1/4 cup mayo
1/4 cup parmiggianoPre-heat the oven to 350°

Sprinkle chicken breasts with salt and pepper, set aside. In a bowl, combine diced artichoke hearts, minced garlic, thyme, lemon juice and mayo. Stir in Parmiggiano cheese. Place the chicken breasts in a baking dish, top with artichoke dip. Cover and bake for 35 minutes or until cooked through, uncover and bake another 5-10 minutes until toasty on top.
Serve each chicken breast with a topping of artichoke dip and a nice green side.
That is fit for company!Join us for the ride on Facebook and our blog Flavors .

Happy Cooking y'all~
Sandi

Flavors ~Tuna~ 'Citrus Tuna Salad with Ginger and Pecans'

Y'all know by now that the flavor of the week is Tuna. I first thought about some beautiful Ginger Tuna steaks . . . when I looked at the price, I decided to go with frozen tuna. When I took the frozen tuna out of the bag. . . I decided a tuna salad was in order.
I still wanted to include the strong citrus flavors and Ginger. As usual, I have included the flavors that are recommended by the flavor bible.
Citrus Tuna Salad with Ginger and Pecans
2 large fresh tuna steaks
2 Tbs OLIVE OIL
2 LEMONS
2 Tbs minced GINGER
1 cup fat free Greek yogurt
1/2 cup mandrin ORANGES
1/4 cup pecans
2 Tbs CILANTRO
Put olive oil in a skillet, place tuna steaks in a hot pan. Cover with minced ginger. Sprinkle the zest and lemon juice evenly over the tuna. Cook over high heat, flipping once. The tuna should flake easily with a fork when it is cooked through. Allow to cool.
In a small bowl, combine chopped cilantro, and chopped pecans (I used praline pecans from Trader Joes) Add the cooled tuna, stirring with a fork to break it up. Add the yogurt to desired consistency and stir to combine. Finally add the mandrin oranges and toss gently. Season with salt and pepper and freshly squeezed lemon juice, to taste. Serve immediately or refrigerate until ready to eat.

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Happy Cooking y'all~
Sandi

Flavors ~Shrimp~ 'Bacon Shrimp with Creamy Corn Grits'

Shrimp and grits is my summer go-to meal. A day out by the pool and this is something to throw todether. I have posted several recipes (I never seem to make it the same way twice)
This is a recipe that I have kicked up with flavors. . . The creamy corn grits are made into individual ramekins with smokey gouda cheese. The shrimp are simply panfried wth thick bacon and butter.
Bacon Shrimp with Creamy Corn Grits
1-1/2 pounds (12 to 15 count) shrimp
4 pieces thick bacon
4 tbs unsalted butter
1 tsp minced garlic
1 cup chicken broth
1/4 cup quick-cooking grits
1 can creamed corn
2 large eggs, lightly beaten
1/2 cup cream
1 cup smoked gouda cheese
2 tablespoons extra-virgin olive oil
Peel the shrimp, leaving the tails attached. Refrigerate until ready to use. Cut the bacon into 1 inch cubes.
Preheat the oven to 325°
Butter four 4-ounce ramekins and set aside.
In a small saucepan over medium heat, melt 2 tablespoon of the butter. Add the garlic and cook for a few seconds. Add in 1 cup of the cream, and simmer. Add the grits, reduce the heat to low and simmer, stirring frequently, until thick, about 5 to 8 minutes. Add the creamed corn. Remove from the heat to cool slightly. Stir in the cheese. In a large bowl, whisk 1/2 cup cream and the eggs. Gently fold the grits mixture into the egg mixture until combined and evenly divide among prepared ramekins. Place the ramekins in a roasting pan, place in the oven and pour enough hot water to come halfway up the sides of the ramekins. Bake until a toothpick or skewer comes out clean, about 25 to 30 minutes. Allow to cool for 5 minutes.
In a large skillet, fry the bacon cubes. Remove to a paper towel and drain almost all of the grease.
Add the shrimp and cook until pink, flipping as needed. Transfer the shrimp to a bowl.
Melt 2 tablespoons of butter in the hot pan, Stir in sliced green onions and add the shrimp and bacon and toss to coat. Remove the pan from the heat.
Take the cooled grits and run a knife around the edge of the ramekin and invert onto a serving plate. Top with shrimp and bacon. Sprinkle with a few green onions

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Happy Cooking y'all~
Sandi

Flavors ~Lamb~ 'Roasted Lamb Stew with Apple Cider and Herbs'

Y'all know by now the flavor for the week is Lamb.
When ever I am trying to come up with a 'new' recipe for our weekly challenge, my first step is to google the ingredients I think I want to combine. (In an effort NOT to recreate somone else's recipe)
So this week I googled Lamb, Apples, Potatoes, Stew.

Look what I came up with . . . Dog Food .
No Kidding!
At least Buddy will love this stew~
As usual, I have capitalized the flavors that are recommended in the Flavor Bible.
Roasted Lamb Stew with Apple Cider and Herbs
1 ONION
1/2 cup CELERY
5 GARLIC cloves
2 Tbs flour
1 pound lamb
1 cup OLIVE OIL, divided
fresh SAGE, ROSEMARY, THYME
2 BAY LEAVES
3 cups APPLE CIDER
1 cup BEEF STOCK
1 teaspoon SALT
1/2 tablespoon freshly ground BLACK PEPPER
1 cup baby CARROTS
1 cup pearl ONIONS
1 APPLE
Remove most of the fat and cut the lamb into 1-inch cubes. Chop 2-3 bunches of sage. Dust the cubes of meat and sage with flour. Add some of the olive oil to a large heavy pot and heat over high heat. When the oil is hot, carefully add the chunks. Cook the lamb, in batches until browned. Be careful not to burn the sage. Transfer the lamb to plate. Quick fry the diced onion and celery in the same hot skillet until tender. Add the apple cider to the skillet, over high heat, scraping the bottom of the pan with a wooden spoon. Cook the cider until reduced by about half and the solids have come up off the pan. Add the lamb chunks back to the pot with remaining herbs and stock over the lamb.
Cover the pan with a lid and braise until the lamb is tender, about 1 1/2 hours.
Once the lamb is tender, add the pearl onions, carrots and diced apple to the pan. Continue to simmer until carrots are tender. Add salt, pepper, and more fresh herbs, to taste.
Serve the stew over mashed potatoes with plenty of sauce.
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Happy Cooking y'all~
Sandi

Flavors ~Lemons~ 'Lemon and Sweet Pea Risotto'

Y'all have all heard the saying " When life gives you Lemons ~ make sweet tea ".
Or something like that...
The weather has been beautiful, so I have been digging in the dirt a little. I have uncovered my mint and planted 5 kinds of basil.
Just what I need for a savory pan of Sweet Pea risotto. . .Why not add some Lemon to it for our flavor of the week ! I have capitalized the recommended flavors.

Lemon and Sweet Pea Risotto
4 cups chicken broth
2 Tbs OLIVE OIL
1 medium onion, finely chopped
2 cups Arborio rice
1 cup WHITE WINE
2 cups frozen petite peas
1 cup Parmigiano CHEESE, grated
3Tbs fresh MINT
3 TbS fresh BASIL
1 tsp lemon zest
juice of one lemon
SALT & PEPPER

Whir herbs and broth in a blender to mince herbs. Add lemon zest and juice. Bring the broth to a simmer in a medium saucepan over low heat. Cover and keep the broth warm over the low heat.Heat oil in a pan over medium heat. Add the diced onion and cook until lightly browned. Stir in the Aborino rice and cook until the edges begin to turn translucent. Add the wine and cook, stirring frequently, until it is completely absorbed.
Add a couple of ladles of the warm broth mixture to the rice and stir. Cook, until the liquid is absorbed. Continue to cook, stirring in a ladle of the broth every few minutes, until the rice is cooked through and the liquid is absorbed Add the peas and cheese. Stir in another splash of broth if the risotto is too thick. Season with salt and pepper to taste. Serve the risotto immediately with a sprinkle of Parmigiano, lemon and sprig of basil.
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Happy Cooking y'all~
Sandi