RECIPE TO TRY - haven't made
We ate this at Extra Virgin and LOVED it. Found this copy cat recipe and figure that we'll make it someday.
Ceviche Tacos
Recipe from restaurant Extra Virgin
3 Tbsp each fresh lemon lime, and orange juice
1 tsp aji amarillo paste
1 C. chopped sushi grade tuna
1 tsp olive oil
1/2 C. peeled, diced jicama
1/4 C. each chopped cilantro and scallions
1 Avocado, diced
1/2 tsp minced jalapeno pepper
1 large taro root
Whisk juiced together with aji amarillo paste. Set aside. Coat tuna with olive oil, hen sprinkle with salt and pepper. Add sauce. Stir in jicama, cilantro, scallions, avocado, and jalapenos. Refrigerate.
Cut taro root into 12 thin slices. Cut into circles with a large round cookie cutter. Using a taco shell press or the underside of a large spoon, fry in 350 degree vegetable oil until crispy and golden brown., about 45 seconds. Set on paper towels, season with salt, then cool. Fill with ceviche.
Thursday, April 21, 2016
Coconut Macroons
Coconut Macaroons
Recipe from Laura Watson
1 Large 14 oz bag coconut
1 1/3 C. Sugar
2/3 C. Flour
1/2 tsp salt
6 Egg whites
1 tsp Vanilla
Chocolate Chips
Almonds (optional)
Mix all ingredients except chocolate chips and almonds together. Spoon onto baking sheet and bake at 325 for 20-25 minutes. Melt chocolate chips. Dip the bottom half of the cookies in chocolate and place an almond on top.
Recipe from Laura Watson
1 Large 14 oz bag coconut
1 1/3 C. Sugar
2/3 C. Flour
1/2 tsp salt
6 Egg whites
1 tsp Vanilla
Chocolate Chips
Almonds (optional)
Mix all ingredients except chocolate chips and almonds together. Spoon onto baking sheet and bake at 325 for 20-25 minutes. Melt chocolate chips. Dip the bottom half of the cookies in chocolate and place an almond on top.
Six Cup Fruit Salad
Six Cup Fruit Salad
Recipe from Breta Finlinson
1 C. Marshmallows
1 C. Pineapple
1 C. Mandarin Oranges
1 C. Sour Cream
1 C. Coconut Flakes
1 C. Maraschino cherry halves
(opt) 1/2 C. Pecans
Mix together and refrigerate until ready to use.
Recipe from Breta Finlinson
1 C. Marshmallows
1 C. Pineapple
1 C. Mandarin Oranges
1 C. Sour Cream
1 C. Coconut Flakes
1 C. Maraschino cherry halves
(opt) 1/2 C. Pecans
Mix together and refrigerate until ready to use.
Cardini's Salad
Cardini's Salad
Recipe from Breta Finlinson
Romaine
Tomato
Purple Onion
Croutons (favorite is Mrs. Cubbins)
Parmesan, shredded
Cardini's Caesar Salad Dressing
Mix all together in a salad bowl.
Recipe from Breta Finlinson
Romaine
Tomato
Purple Onion
Croutons (favorite is Mrs. Cubbins)
Parmesan, shredded
Cardini's Caesar Salad Dressing
Mix all together in a salad bowl.
Thanksgiving Turkey
(This whole process takes about a week)
Thanksgiving Turkey
John Craw
Thaw the bird thoroughly in the fridge over 2-3 days. Remove everything from the cavity and either throw it away (meaning the stuff inside like the neck and liver) or save it to do what you like with it.
Make your brine:
Make 4 cups of vegetable broth (or beef broth, or chicken or turkey or whatever type of bullion you have to make broth with)
Add 1 cup salt (can buy any kind, non-iodized is probably better)
1 Tbsp crushed dried rosemary
1 Tbsp dried sage
1 Tbsp dried thyme
1 Tbsp dried thyme
1 Tbsp black pepper
Boil everything together well.
Take it off the heat and cool it down to nearly refrigerator temperature using ice (or just let it cool on its own if you have time). This usually takes quite a bit of ice.
Use a 5 gallon bucket, like from Lowes or Home Depot. You can line it with a roasting bag or even trash liner if you want. Place the turkey breast down in teh bucket and add the brine. You may need to add liquid to make sure the brine covers the turkey. I usually add a thing of cheap apple juice, what water works too.
Place the 5 gallon bucket in the fridge (usually requires removing a shelf temporarily) and keep it there at least 24 hours (48 is better).
On Thanksgiving day, thaw some bacon and set it aside. Remove the turkey from the brine and save the brine. Remove the turkey from the brine and save the brine. Cut the skin in the midline with a razor blade or sharp knife and peel the skin from center off the breast but don't cut it off or tear it (I use a surgical dissection technique where you basically use scissors, place them under the skin while closed and open them between the skin and the meat to dissect it off). Place the turkey in a roaster or roaster pan held off the bottom with the rack by at least a centimeter or so. Pour enough of the brine into the roaster to come up to the bottom of the turkey. Scoop out the spices left in the bottom of the brine and spread them over the exposed turkey breast meat like a seasoning rub (you can add olive oil to it or butter. I use a little butter.) Lay the strips of bacon over the turkey breast meat. Pull the skin back over the bacon covered breast meat and attach it in the middle using tooth pics like straight pins.
Cook the turkey on NO HIGHER than 225 degrees. It's vital not to cook it at high temperature. Try not to remove the lid any more than is necessary to keep the temperature even and constant. I use the meat prove to tell me when the deep portion of the breast near the thigh reaches at least 165 degree (the closer to 200, the better). A well brined turkey cooks much faster than normal, so don't worry too much about the low temperature slowing it down too much. It generally does take 3 hours or so to get the internal meat temp up to around 200 where the meat will be very tender.
Take out the tooth pics, take off the bacon, wipe off the spices if you want and carve it up.
Thanksgiving Turkey
John Craw
Thaw the bird thoroughly in the fridge over 2-3 days. Remove everything from the cavity and either throw it away (meaning the stuff inside like the neck and liver) or save it to do what you like with it.
Make your brine:
Make 4 cups of vegetable broth (or beef broth, or chicken or turkey or whatever type of bullion you have to make broth with)
Add 1 cup salt (can buy any kind, non-iodized is probably better)
1 Tbsp crushed dried rosemary
1 Tbsp dried sage
1 Tbsp dried thyme
1 Tbsp dried thyme
1 Tbsp black pepper
Boil everything together well.
Take it off the heat and cool it down to nearly refrigerator temperature using ice (or just let it cool on its own if you have time). This usually takes quite a bit of ice.
Use a 5 gallon bucket, like from Lowes or Home Depot. You can line it with a roasting bag or even trash liner if you want. Place the turkey breast down in teh bucket and add the brine. You may need to add liquid to make sure the brine covers the turkey. I usually add a thing of cheap apple juice, what water works too.
Place the 5 gallon bucket in the fridge (usually requires removing a shelf temporarily) and keep it there at least 24 hours (48 is better).
On Thanksgiving day, thaw some bacon and set it aside. Remove the turkey from the brine and save the brine. Remove the turkey from the brine and save the brine. Cut the skin in the midline with a razor blade or sharp knife and peel the skin from center off the breast but don't cut it off or tear it (I use a surgical dissection technique where you basically use scissors, place them under the skin while closed and open them between the skin and the meat to dissect it off). Place the turkey in a roaster or roaster pan held off the bottom with the rack by at least a centimeter or so. Pour enough of the brine into the roaster to come up to the bottom of the turkey. Scoop out the spices left in the bottom of the brine and spread them over the exposed turkey breast meat like a seasoning rub (you can add olive oil to it or butter. I use a little butter.) Lay the strips of bacon over the turkey breast meat. Pull the skin back over the bacon covered breast meat and attach it in the middle using tooth pics like straight pins.
Cook the turkey on NO HIGHER than 225 degrees. It's vital not to cook it at high temperature. Try not to remove the lid any more than is necessary to keep the temperature even and constant. I use the meat prove to tell me when the deep portion of the breast near the thigh reaches at least 165 degree (the closer to 200, the better). A well brined turkey cooks much faster than normal, so don't worry too much about the low temperature slowing it down too much. It generally does take 3 hours or so to get the internal meat temp up to around 200 where the meat will be very tender.
Take out the tooth pics, take off the bacon, wipe off the spices if you want and carve it up.
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