Author: rakemag

A sophisticated twist on a family favorite, Mediterranean Tuna Salad is delicious on a crusty baguette, mounded on organic field greens, or tossed with cold cooked pasta.

Ingredients:

4 6-ounce cans albacore tuna, drained well
4-ounce can artichoke hearts, drained and cut in quarters
3/4 cup diced red bell pepper
1 cup sliced pitted kalamata olives
1 small red onion, minced
1/ 4 cup Italian flat-leaf parsley, minced
1/2 cup fresh basil, minced
1 teaspoon fresh garlic, minced
1 teaspoon dried oregano (or 1 tablespoon fresh if available)
1 cup canola mayonnaise
3 tablespoons fresh lemon juice
freshly ground pepper to taste

Method:

Combine tuna, artichoke hearts, red pepper olives, onion, parsley, basil, garlic and herbs; mix well. Add mayonnaise, lemon juice, and pepper. Stir together well; chill and serve.

Serves 2 to 4.

Ingredients for Gnocchi: 

• 2 pounds Yukon Gold potatoes, peeled
• 2 cups flour
• 1/2 ounce garlic, chopped
• 2 whole eggs
• salt and pepper to taste
• 1 pound lobster meat, cooked

Ingredients for
Sauce:

• 2 1/2 cups white wine
• 1 1/2 shallot, chopped
• 1 bay leaf
• 2 peppercorns
• 1 cup heavy whipping cream
• 1 pound cold butter, diced
• 6 ounces spinach
• 1/2 ounce truffle oil
• 1/2 ounce butter, soft

Method:
Boil potatoes
until tender. Dice potatoes. Fold in flour, eggs, garlic, salt, and pepper.
Roll into log about 1 inch thick and 8 inches long. Cut log into 1 ounce pieces
and freeze overnight.*

Reduce 2 cups white wine with 1 chopped shallot,
bay leaf, and peppercorns. Reduce until there is barely any wine left in the
pan. Add whipping cream and reduce until thick, being careful not to allow the
cream to boil. Turn off heat and very slowly incorporate the diced cold butter
into the sauce using a wisk. Set aside.

Boil some water for gnocchi. Add
salt and gnocchi when water has reached boiling point. Gnocchi is done when they
are floating on top of water.

In a sauté pan add 1/2 ounce soft butter
and 1/2 chopped shallot. Sweat shallots until tender. Add the lobster meat and
sauté until hot. Deglaze pan with 1/2 cup white wine. Add spinach and the hot
gnocchi. Take off heat and add the warm sauce and 1/2 oz of truffle
oil.

* If log is sticky, add more flour.

Serves 4

My Sausage Sister and Me was founded by the Gasper sisters. It was their intent to make plump, juicy, flavorful sausages with some surprising and memorable twists in taste. To date, they have Italian, Asian, Southwest, and one they call Minnesota Nice with pork, wild rice, grated carrot, onion and seasonings.

INGREDIENTS:

(suggested vegetables)

sausages
onions
zucchini
red potatoes (partially cooked)
cherry tomatoes
green peppers
mushrooms
asparagus
eggplant
red peppers
squash or pumpkin (partially cooked)
marinade of choice

METHOD:

Start with a sausage choice from SAUSAGE SISTER & ME. Try Thai One On, Merry! Merry! Cranberry, Davinci’s Dog, Ya Ya Jamaica, Texas Two Step, or Leave It To Cleaver. Cut sausage diagonally into 4 or 5 pieces. Cut vegetables of choice into 1-2 inch chunks.

Alternating meat and vegetables, thread the pieces onto a skewer until you reach the end. If using wooden skewers, soak the skewers in water about 2 hours. Metal skewers, especially the ones with squared off edges, make turning the kebobs easier.

Drizzle with marinade and allow to marinate for 2-4 hours in the refrigerator. A simple marinade is a drizzle of olive oil and salt and pepper.

Preheat the oven broiler or grill to a medium high heat. Cook and turn 15-18 minutes or until done and edges are browned, turning several times to ensure even cooking.

SAUSAGE SISTER FAVORITE KEBOBS

Skewer slices of Rajun Cajun sausage with onion, red pepper, and raw shrimp. Baste with a hot barbecue sauce while grilling.

Skewer slices of Zeus Almighty Greek chicken sausage with onions and peppers. Grill, slide into a pita pocket half and serve with Tzatziki sauce. ( 1 cup plain yogurt, ½ cup peeled grated cucumber, 2 Tbsp. minced onion, ¼ tsp minced garlic, 1 Tbsp. olive oil, 1 Tsp. Kosher salt, 1 tsp. lemon juice, 1 tsp. minced fresh mint or parsley)

Ingredients

1 pound Arborio rice
1/4 cup olive oil
2 tablespoons garlic, minced
1/4 cup yellow onion, diced
1/2 cup white wine
3 cups chicken stock
2 teaspoons Kosher salt
1 teaspoon black pepper
4 tablespoons butter
1/4 cup parmesan cheese, shredded
3/4 cup Roma tomato, diced 3/4 inch
2 tablespoons basil leaves, chiffonade
1/2 cup Mozzarella cheese, fresh, picked into 1/2 inch pieces
1 sprig basil
Heat up olive oil in a large sauce pot, add in the garlic, onion and rice. Saute, moving everything around continuously, for 5 minutes on high heat.

Deglaze the pan with the white wine, and add in the chicken stock 1 cup at a time, each time cooking the rice until all of the liquid is incorporated.

Add in the salt, pepper, and butter. Melt the butter.

Cook until the liquid is almost fully incorporated. Add in the parmesan and toss until melted. Add in the tomatoes, mozzarella, and basil.

Cook until the consistency of molten lava. Place in a pasta bowl and garnish with a basil sprig.

Serve immediately.

Serves 4 Entrees.

INGREDIENTS:

1 whole 3-pound chicken (remove insides)
1 cup BBQ seasoning
BBQ sauce of your choice
2 cups of hickory wood chips (soaked in water)
small smoker.

METHOD:

Clean and pat dry the whole chicken. Rub BBQ seasoning inside and out of the chicken then place in small smoker. Cook for 3 hours or until cooked all the way through. Finish off on the grill basting with BBQ sauce.

Serves 6

This recipe can be made ahead, frozen and reheated for quick meals. Fish can be kept frozen for 1-2 months.

Ingredients:

1/2 cup white wine
2 tablespoons shallot minced
2 tablespoons garlic minced
1 tablespoon olive oil
3 tablespoons Dijon mustard
1/2 teaspoon paprika
16 ounces salmon fillet
8 ounces baby carrots
1/4 cup dried apricot halves
1 teaspoon tarragon
2 tablespoons orange juice
1 tablespoon olive oil

Method:

In a small bowl, mix the white wine, onion, garlic, olive oil, Dijon and paprika. Portion salmon and place each serving in a freezer bag. Divide mustard mixture between the bags, coat fish and freeze.

Drop carrots in boiling water, cook for 3 minutes, drain and toss with apricots, tarragon, orange juice and olive oil. Portion into Ziplocs, freeze.

To serve, thaw overnight in the fridge, or put in fridge in the morning for use that night. Heat broiler and put salmon on a pan, broil 4-6 inches form the heat, basting occasionally, for 8-10 minutes. Microwave or heat carrots on stove with a splash of orange juice or water. Serve with quick couscous or crusty bread.

Serves 4

Ingredients

1 pint cream
1 cup parmesan cheese
1 cup provolone cheese, grated
1 red bell pepper, roasted
2 tablespoons pine nuts
4 cloves garlic, whole
1/2 cup basil
2 tablespoons olive oil
1/2 pound linguine
1 cup carrots, julienned
1 cup broccoli, flowerettes

Method

Roast the red pepper directly over high flame until the skin begins to turn black and blisters. Then remove skin and seeds and puree. Alternatively, use canned red peppers. Mix half of the olive oil with the pine nuts and garlic and bake the mixture until garlic is browned. This should take about 20-30 minutes. Add cream to a saucepan and heat until very hot, but not boiling. Add the cheeses and whisk until smooth.

Cook pasta according to package directions. While pasta is cooking, use a mortar and pestle or food processor to grind garlic, pine nuts, and basil to a pesto consistency. Add pesto and pureed red pepper to cream mixture and mix well. Sauté carrots and broccoli until delightfully tender and crisp. Toss pasta, sauce, and veggies together.

Serves 6.

Suggested Wine Pairing Courtesy of Winestyles

Pinot Grigio – Smooth
(WillaKenzie Estate, Willamette Valley, Oregon)
"On the palate, the impression is full and round, with flavors of peach, apricot and ripe grapefruit, and an excellent balance between sweetness and crisp acidity. Supple, round, and generous!"

Ingredients

6 wild Alaska salmon steaks or 6-ounce fillets
juice from 1 lime
4 tablespoons olive oil, divided
1 tablespoons tamari
1 medium onion, thinly sliced
4-5 garlic cloves, peeled and finely chopped
3 pounds plum tomatoes, peeled and diced
1/4 to 1/2 tsp red chili flakes
1/2 cup red wine
2 tbsp fresh basil leaves, thinly sliced
1 cup green olives, pitted and roughly sliced
1/4 cup capers, drained and rinsed
salt, to taste

Method

Marinate salmon in lime juice, 1 tablespoon olive oil and tamari. Refrigerate until the sauce is prepared.

To peel tomatoes, blanch them in boiling water for about 30 seconds. Let them cool and then peel.

In a large saucepan, saute the onion in 3 tbsp olive oil over medium heat until it begins to brown, approximately 4 minutes. Add garlic and saute for 1 minute longer. Add tomatoes, chili flakes, wine, basil, olives, and capers and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Add salt to taste.

Preheat grill. Place salmon about 2 inches from medium-low fire on well-oiled grill. Cook for 2-4 minutes on each side.

Divide sauce among six dinner plates and top each with salmon. Garnish with additional olives and basil, if desired.

Serves 6

Ingredients

For the relish:

4 heirloom tomatoes; peeled, seeded and diced 1/4 inch
1/4 cup green onions, bias sliced 1/8 inch
1 teaspoon fresh garlic, minced
2 tablespoons fresh mint, chopped
2 tablespoons apple cider vinegar
2 tablespoons grapeseed oil
1 tablespoon walnut oil
2 teaspoons fine sea salt
1/2 teaspoon black pepper, freshly ground For the plate:
2 pounds boneless naturally-raised pork tenderloin, peeled and trimmed
1 ounce fresh rosemary, chopped
1 ounce fresh lavender, chopped
2 tablespoons grapeseed oil
2 teaspoons fine sea salt
1/2 teaspoon black pepper, freshly ground

Method:

Brush the meat on both sides with the grapeseed oil, and season it with salt, pepper and herbs. Set aside. Meanwhile, dissolve the salt in the vinegar in a mixing bowl. Whisk in the oils. Add the tomatoes and onions along with the herbs. Mix well and set aside. Grill the pork over moderate heat for approximately four minutes on each side. Spoon some relish onto four serving plates, and place the pork on top of the relish. Serve immediately.

Preparation time: 30 minutes
Serves 4

Relish Ingredients:

4 ears sweet corn, shucked
1/4 cup sweet onions, peeled and diced 1/8 inch
1/4 cup green onions, bias sliced 1/8 inch
1 teaspoon fresh garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons apple cider vinegar
2 tablespoons grapeseed oil
1 tablespoons walnut oil
2 teaspoons fine sea salt
1/2 teaspoon black pepper, freshly ground
Pork Loin Ingredients:
2 pounds boneless naturally-raised pork loin, trimmed
1 ounce fresh rosemary, chopped
1 ounce fresh lavender, chopped
2 tablespoons grapeseed oil
2 teaspoons fine salt salt
1/2 teaspoon black pepper, freshly ground

Directions:

Slice the pork loin into four 8 ounce portions. Brush the meat on both sides with the grapeseed oil, and season it with salt, pepper and herbs. Set aside. Meanwhile, cut the corn kernels from the cobs, and cook them in salted boiling water for seven minutes. While the corn is cooking, dissolve the salt in the vinegar in a mixing bowl. Whisk in the oils. Strain the corn, and add it along with remaining ingredients to the mixing bowl. Blend well and set aside. Grill the pork over moderate heat for four minutes on each side. Spoon some relish onto four serving plates, and place the pork on top of the relish. Serve immediately.

Preparation time: 30 minutes
Serves 4