Creamed Shishito Peppers

Creamed Shishitos

1 large shallot or 2-3 small ones, sliced thin
3 garlic cloves minced
1 tablespoon olive oil
1 tablespoon butter
10 ounces fresh shishito peppers, stems removed and chopped

salt and pepper to taste
1/2 teaspoon nutmeg

Sauté shallots in olive oil and butter. Add garlic and sauté for one more minute. Add chopped shishito peppers. Add salt and pepper. Cook till shishitos are very soft. Add 2/3 cup heavy cream and stir till reduced and thickened. Sprinkle with nutmeg. Delicious new way to cook shishito peppers.

Ceramic Rooster Tile

Ceramic Rooster Tile

a blast from the past

Speckled Butter Beans

Speckled Butter Beans

Made from frozen, link to previous recipe. 

8 ounces bacon cut in small pieces and cooked until al dente
one onion sliced and slices and halved, then sautéed 
1 bag frozen speckled butter beans
1 can tomato sauce (puree)
3 tablespoons maple syrup or brown sugar
1 tablespoon white vinegar
1 teaspoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon fish sauce
1/2 teaspoon red pepper flakes, more or less
4-6 cups spring water
salt and pepper to taste

Cook bacon and drain excess grease and blotted dry on paper towels. Cook butter beans covered in spring water for three minutes. Turn down heat and add remaining spring water, tomato sauce, sugar, and spices. Cook for 45 minutes. Give a taste test, adjust spices and seasonings if necessary and serve with fresh made cornbread or a crusty bread. 

Basil Pesto

Basil Pesto

3 cups fresh basil, straight from my garden
4 garlic cloves minced
3/4 olive oil, more or less
3 raw tomatillos chopped fine

I was looking on youtube and a video suggested whirring up the garlic with olive oil first, then I added the chopped tomatillos which were raw. I added basil and olive oil till I ran out and the pesto was smooth. The tomatillos were a welcome addition and whirring the garlic with olive oil first helped disperse the garlic. I added grated asiago cheese after plating. Pesto is always a treat.

Shrimp Scampi

 

Shimp Scampi

1 pound large shrimp, peeled and deveined
2 medium shallots sliced lengthwise
4 garlic cloves, sliced or minced
olive oil and butter
1 cup white wine
2 tablespoons lemon juice
salt and pepper to taste
fresh parsley chopped

In a separate pan sauté shallots and add garlic towards the end. Next add wine and lemon juice and reduce by half. Meanwhile in a large sauce pan sauté shrimp till barely cooked through, do not over cook. At the end add sauce over the top and serve over rice or pasta. Garnish with fresh chopped parsley. So delicious and easy to make.

More Shishito Peppers

More Shishito Peppers

Stir Fried Pork over Noodles

 

Stir Fried Pork over Noodles

1 onion chopped fine
4 garlic cloves minced
olive oil to sauté onion and garlic
3/4 lb ground pork
1 teaspoon ginger powder
1 teaspoon anise seed
3/4 teaspoon cinnamon
1 tablespoon amino or gf soy
1 tablespoon fish sauce
2 tablespoons brown sugar
1 teaspoon chili oil
1 teaspoon sesame oil
2 generous squirts of catsup
1 tablespoon tomato paste
1/2 cup cherry tomatoes chopped (had these from the garden)
8 ounces mushrooms chopped
1 tablespoon white sesame seeds sprinkled to taste
hoisin sauce poured to taste
salt and pepper to taste

Sauté onion, then garlic, then add ground pork. Cook pork by chopping up and until lightly brown. Add remaining ingredients and cook till melded. Serve over noodles or rice.

Red Snapper Fillets with Orange Sauce

 

Red Snapper Fillets with Orange Sauce

Sauce:

1 cup orange juice
1/2 cup granulated sugar
2 garlic cloves minced
1 inch fresh ginger peeled and minced
2 tablespoons rice or white vinegar
2 tablespoons aminos or gf soy
zest from one orange
1/2 teaspoon fine sea salt
1/4 teaspoon red pepper flakes
1/4 teaspoon fresh ground black pepper
2 tablespoons orange liqueur
1 tablespoon corn starch
2 tablespoons water
2 tablespoons butter

Prepare sauce in non reactive double boiler in order listed, adding corn starch and water at the end. When sauce is thick add the butter. Set aside stirring occasionally so film doesn't form on top of the sauce. Next prepare the fillets.

Red Snapper Fillets:

salt and pepper fillets on both sides
dredge fillets lightly in gf flour
put small amount of olive oil in frying pan, make sure oil is hot.

Cook fillets till tender, do not overcook. Serve with rice or quinoa to soak up the orange sauce. Simply delicious.

Nyssa sylvatica

Nyssa sylvatica

The first tree to turn color in the fall here.

Snapper with Garlic, Caper, Butter Sauce

Snapper with Garlic Caper, Butter Sauce

1 snapper cut into serving size pieces
flour to coat snapper
olive oil to sauté snapper
1/3 cup butter melted in saucepan
4 garlic cloves minced
3 tablespoons small caper minced
1/4 cup lemon juice
1/3 cup heavy cream
salt and pepper to taste

Coat snapper with flour and set aside. Meanwhile melt butter in small saucepan. Add garlic cloves an cook till fragrant. Add minced capers then add lemon juice and cook till slightly reduced. Next add cream to make the sauce. Next in separate saucepan, heat pan and add olive oil. When well heated add snapper fillets and cook till just done. Serve sauce over the snapper. The rice was left over from a previous meal. This was delicious with a very rich sauce.

Spaghetti Squash with Tomato Chutney

 

Spaghetti Squash with Tomato Chutney

1 spaghetti squash
Cherry Tomato Chutney 1 1/2 cups
cheese for sprinkling (not needed)

Cut spaghetti squash in half lengthwise carefully because the squash is hard to handle. Stairt at none stem end and break apart when you get to the stem. Remove seeds and strings, brush with olive oil, and sprinkle with salt and pepper. Place on parchment paper and bake at 425 F for 40 minutes. Recipe for chutney is in link. Loosen spaghetti squash from edges and top with chutney divided between each squash half and add cheese of your choice. Truth be told, the cheese was not needed and unnecessary. So delicious and unusual.