Shaved Rainbow Carrot Salad

Shaved Rainbow Carrot Salad

1 bunch of small rainbow carrots, shaved then chopped
1 tablespoon olive oil
1 tablespoon coriander seeds
1/4 cup raisins
3 green onions sliced thin
4 tablespoons fresh cilantro chopped medium
salt and pepper to taste
1/8 teaspoon cayenne pepper or other ground hot pepper
1-2 tablespoons lemon juice

Saute coriander seeds in olive oil till oil starts popping.
Add carrots, raisins, green onions, and cilantro.
Add salt, pepper, and hot pepper.
Cook till warmed through and slightly wilted.
Add lemon juice and serve warm.
So good for you and quick to make
except the cutting of the carrots.
I cut the carrots the day before and refrigerated them
till I was ready to use them.

Steamed Then Sauteed Broccolini

Steamed Then Sauteed Broccolini

1 bunch of broccolini
dash of olive oil
2 garlic cloves sliced

salt and pepper to taste

dash of red pepper flakes if so desired

Steam the broccolini till al dente,
then add to a pan with olive oil
and garlic cloves and saute
till just starting to char on edges.
Add salt and pepper and pepper flakes.
Serve with some lemon wedges.

Spicy Amberjack Over Creamed Leeks

Spicy Amberjack Over Creamed Leeks

10 ounces amberjack fillet cut into one inch cubes
2-4 wood or metal skewers
1/4 cup honey
2 tablespoons soy sauce
2 tablespoons lime juice
1-2 teaspoons siracha sauce
2 garlic cloves minced
1 teaspoon minced or grated ginger
1 tablespoon olive oil
salt and pepper to taste

If using wood skewers soak them for 30 minutes in water so they don't burn. If using metal skewers, no additional treatment is necessary. Whisk all ingredients except amberjack to make a sauce. Cut amberjack fillet into one inch cubes. Marinate amberjack cubes in the sauce. Drain amberjack cubes then slide amberjack cubes onto the skewers leaving a scant space between each cube. Cook remaining sauce and use as additional sauce over the amberjack skewers after plating. Cook amberjack skewers on the stovetop or on the outdoor grill till internal temp reaches 140 F. 

3 leeks washed well, quartered then chopped

2 tablespoons butter for leeks
2 tablespoons butter for bechamel
2 tablespoons flour
1-1/2 cups whole milk
1-1/2 tablespoons Dijon mustard

Saute leeks in butter till al dente. Meanwhile in a separate pan melt additional butter, add the flour to make a roux and stir till combined. Slowly add whole milk to desired smooth consistency. Add cream mixture to leeks and then the mustard. Cook till combined. Serve the amberjack skewers over a bed of the creamed leeks. Add additional spicy sauce over the skewers. The leeks tame down the spicy nature of the amberjack. Not too difficult a dish to make and definitely impressive to those who are served.

Flame Azalea are in Bloom

Flame Azalea are in Bloom

Driving through the countryside this time of year
you're sure to see flame azalea in bloom.
They're native and grow wild.
Spring is a time of renewal and growth.
Take advantage when you can.