Pickles

Salsas and Fruit Preserves

More Pickles

Dill Pickles Pickled Okra

Archive for April, 2011

Apr
17

Cilantro-Lime Slaw

Posted by: | Comments (0)

Hello All!  And welcome back to Food ~ Flavor ~ Fun.

A great place to find and share some great FREE recipes, the finest Caviar and great gift baskets to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

Be sure to browse the Gourmet Essentials Shop!  There is a full line of fantastic specialty food items.  There you’ll find some of the finest Caviar from around the world,  terrific Smoked Salmon, Foie Gras, Pate’ and Truffle Oils.  You must check out the fruit preserves.  They come from Armenia.  The fruit is grown beneath Mount Ararat.  The place stated in the bible where Noah and his family exited the Ark to plant the first fruit trees.  That’s real food with great taste.  Put that on your toast!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feed America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

With the weather finally warming up, I expect outdoor grills to be firing up.  Today I thought I’d share a great side dish or salad that would be a compliment to grilled or smoked meats.  This tangy slaw reallt fits the bill.

Cilantro-Lime Slaw

Ingredients:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 3 tablespoons (or more) fresh lime juice
  • 1 1/2 teaspoons lime peel, finely grated
  • 1 serrano chile, seeded and minced
  • 2 cloves of garlic, pressed
  • 1/2 cup fresh cilantro leaves, chopped
  • 8 cups green cabbage, thinly sliced
  • 4 green onions, minced

Directions:

Whisk the mayonnaise, sour cream, lime juice, lime peel, chile pepper and garlic together in a large bowl.  Stir in the cilantro.  Add the cabbage and green onion; toss to incorporate evenly.  Season with salt and pepper.  Cover and chill for at least 1 hour.  Can be made 1 day ahead.  Keep chilled.

Season the slaw with more lime juice, salt and pepper, if desired just before serving.  A couple of thin lime slices and a few cilantro leaves makes a nice garnish.  Makes about 8 servings.

Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Soups and Salads
Comments (0)

Hello All!  And welcome back to Food ~ Flavor ~ Fun.

A great place to find and share some great FREE recipes to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

Be sure to browse the Gourmet Essentials Shop!  There is a full line of fantastic specialty food items.  There you’ll find some of the finest Caviar from around the world,  terrific Smoked Salmon, Foie Gras, Pate’ and Truffle Oils.  You must check out the fruit preserves.  They come from Armenia.  The fruit is grown beneath Mount Ararat.  The place stated in the bible where Noah and his family exited the Ark to plant the first fruit trees.  That’s real food with great taste.  Put that on your toast!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feed America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

There’s good, there’s easy and then there’s good and easy.  This fancy chocolate tart recipe is on the easy side and your family or guests will be overjoyed at how much time and care it must have taken to make this dessert.  Don’t tell them our little seceret.  You’ll need to find the pre-made puffed pastery at your local market.  I love this stuff!  It saves a lot of time and frankly risk in making these kinds of desserts.  You can depend on the puff pastery doing what you expect.  The Fleur De Sel is a specific brand of very good sea salt.  In fact, it will soon be coming to the gourmet shop.  Don’t substitute any other kind of salt.  It will be too salty.  I made that mistake brining a turkey once and ruined it.  I’ve learned my lesson.  When a recipe says sea salt, that’s what you use.  If you like chocolate, this one is for you.  My sone is going to love this one for sure.

Chocolate-Almond Tart with Fleur De Sel

Ingredients:

  • 1 box store bought puff pastery, thawed
  • 1 large egg, beaten
  • sanding sugar or granulated sugar
  • 1 1/2 ounces bittersweet chocolate  (preferably 61% cacao), coarsely chopped
  • honey for drizzling
  • sea salt (preferably Fleur De Sel), for sprinkling
  • 2 tablespoons whole raw almonds, toasted and coarsly chopped

Directions:

Unfold the dough on a parchment-lined, rimmed baking sheet.  Trim edges if needed to form a 10-inch square.  Fold each edge to make a 1-inch border.

Pierce the center of the shell all over with a fork.  Brush the edges with beaten egg and sprinkle with sanding sugar.  Refridgerate or freeze until firm, about 30 mintes.

Preheat oven to 400°F.  Bake until pastery is puffed and golden brown, 15 to 20 minutes.  Using a spatula, press down the center of the middle of the shell leaving the border puffy.  Cover the center evenly with the chocolate.  Drizzle with honey and sprinkle with the sea salt.  Return to the oven and bake just enough for the chocolate to melt, about 2 minutes more.  Sprinkle with the almonds and cut into 4-inch squares.  Makes 4 servings.

Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Drinks and Desserts
Comments (0)
Apr
03

Balsamic-Glazed Fish Fillets

Posted by: | Comments (0)

Hello All!  Welcome back to Food ~ Flavor ~ Fun.

A great place to find and share some great FREE recipes to be prepared and shared with family and friends, to bring a lot of fun, joy and great taste into all our lives.  Why?  ‘Cause few things in life beats a great tasting meal!  I’m so glad you’ve found your way here.  Welcome!  Welcome!  Welcome!

Be sure to check out the Gourmet Essentials Shop!  I’ve added a full line of fantastic specialty food items.  Find some of the finest Caviar from around the world,  terrific Smoked Salmon, Foie Gras, Pate’ and Truffle Oils.  You must check out the fruit preserves.  They come from Armenia.  The fruit is grown beneath Mount Ararat.  The place stated in the bible where Noah and his family exited the Ark to plant the first fruit trees.  That’s real food with great taste.  Put that on your toast!

And remember, 10% of profits are going to feed the hungry and house the homeless.  Checkout the links on the home page to find out more about the charities that we support: Feed America and Habitat for Humanity.

To find other recipes and past posts, you can either enter search terms and hit enter.  A filtered list will be returned for you.  You can also find the most popular tag words in the left nav.  If you see something that peaks your interest, click on the tag word and all relevant posts will be brought back for you.

Ok, on to this week’s great new recipe.  Yesterday I added a selection of fine imported balsamic vinegars to the Gourmet Essentials Shop.  Each one aged in oak barrels for between 3 and 25 years.  Really great flavor!  And that’s what good food is all about.  So I thought I’d share a great glaze to be used with your favorite fish.  I suggest that you use a large fillet for this, 1-2 pounds, depending on how many servings you need.  Working with a very large fillet can be a challenge to hold it together.  A large flexible metal spatula with rounded edges can be a great help in this endeavor.  You’ll want to keep any leftover fish and crumble it over a green salad.

Balsamic-Glazed Fish Fillets

Ingredients:

  • 2 medium cloves of garlic
  • 1/2 of a lemon
  • 1 tablespoon canola or olive oil
  • 2 tablespoons grainy Dijon-style mustard
  • 1 tablespoon honey
  • 1/4 cup balsamic vinegar
  • finely ground black pepper
  • 2 (1-pound) pieces skin-on salmon oe halibut fillets, preferably center-cut and about 1 inch thick

Directions:

Mince the garlic to yield about 2 teaspoons.  Squeeze the lemon half to yield 1 tablespoon of juice.

In a small saucepan over medium heat, add the oil and minced garlic.  Cook for a couple of minutes until the garlic has softened.

Add the lemon juice, mustard, honey, vinegar and black pepper.  Cook for about 3 minutes, stirring occasionally, to form a slightly thickened sauce.  Transfer the sauce to a wide, shallow dish and cool for about 5 minutes.  Place the fillets skin side up in the dish; let them sit for about 15 minutes.

Meanwhile, heat a grill to medium-high, about 375°F.

Spray the grill with a non-stick spray.  Place the fillets skin side down on the grill.  Use the sauce from the pan to evenly coat the top of the fish, making sure that you all that fabulous garlic on the fish as well.

Cook the fish witout turning for about 10 minutes or until it is opaque and fairly firm to the touch.  The skin will be quite crispy and dark.

Use a fish spatula to transfer the fillets to a cutting board, dividing them into equal portions and transfer to individual plates.  Serve immediately.  Makes a good 5 servings.

Enjoy!

I’d love to hear from you!  Please let me know how these recipes work for you by using the comment box below.  Or if you’d like, send me an email at foodflavorfun@foodflavorfun.com.

I hope you’ll come back often and try many of the great recipes available.  Tell you friends about the site!  Help me spread the word about Food ~ Flavor ~ Fun!

Bye for now!

Categories : Main Courses
Comments (0)