- 1 ripe avocado, cut into 1/4- to 1/2-inch chunks
- 2 plum tomatoes, cut into 1/2-inch chunks
- 1 cup minced red onion
- 1 jalapeño pepper or serrano chile, seeded and minced
- 1/2 cup minced fresh cilantro
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1 1/2 pounds mahi mahi, cut into 4 pieces
- 1 tablespoon extra-virgin olive oil
- 1 lime, juiced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper, to taste
Combine all of the salsa ingredients in a large, nonreactive bowl (glass, stainless steel, or glazed ceramic), and mix gently with a spoon. Set aside. You can prepare this salsa up to a few hours before serving and store it in the refrigerator in a covered container.
In a deep, nonreactive dish (glass, stainless steel, or glazed ceramic), marinate the fish with the other ingredients for 20-30 minutes before grilling.
Grill over coals or on a grill, or cook under a broiler for 6-8 minutes per side.
Serve the fish with the salsa on top.
Recipe and photo by myrecipes.com
- Pineapple-1 ea.-small diced
- Tomato-2 ea.- small diced
- Yellow onion-1/2-small diced
- Cilantro-half bunch-rough chopped
- Cumin-1 tsp
- Coriander-1 tsp
- Apple cider vinegar-1 tbsp
- lemon, lime, orange juice mix- 1 ea.
- cayenne pepper-1/2 tsp
- Salt and pepper to taste
- Fresh mahi or ono-3 oz. medium diced
- 8 shrimp 16/20 size- peeled and deveined
- 2 cups sugar
- 6 eggs
- 1 3/4 cup all purpose flour
- 3/4 cup of lemon juice
- 1/2 tsp baking soda
- 4 tbsp lemon zest
- Mix sugar and eggs in a mixer with a paddle attachment on the 2nd speed until light and fluffy.
- Add flour and mix for 30-45 seconds.
- Add juice, baking soda and lemon zest and mix for 1 minute until lightly fluffed.
- Pour into pre-baked sheet pan
- Bake at 300 degrees for 35-45 minuets or until it is not jiggly.
- Let cool completely before cutting.
- Dust with sugar coating.
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- Pinch of sea salt
- 7 tablespoons unsalted butter, softened
- 2 egg yolks, at room temperature
- 1 cup bitter orange marmalade, such as Sicilian Orange Marmalade from San Giuliano
- 1 cup Smooth Hazelnut Chocolate Spread with Extra Virgin Olive Oil – Noccioliva
- 1 – 10-inch tart pan with removable bottom
Preheat oven to 350°F. Line a 10-inch tart pan with parchment paper and set aside.
In a large bowl, combine the flour, sugar and the salt. Make a well in the center of the dry ingredients and add the butter and the egg yolks. Using your fingers, mix the wet ingredients together and slowly start mixing in the dry ingredients until the mixture begins to come together. Press the dough together and form it into a disk. This process should only take a couple minutes, be careful not to over mix. Wrap the dough in plastic wrap and refrigerate for 10 minutes up to an hour.
Remove the dough from the refrigerator and place onto a lightly floured surface and roll out into a rough circle about 12-inches in diameter. Carefully transfer the dough to the pre-lined tart pan pressing the dough to cover the bottom and sides of the pan. Don’t worry if the dough breaks a little, just patch them up with any extra dough (it’s supposed to be a rustic after all). Spread the orange marmalade evenly over the bottom of the uncooked tart shell and bake on the middle rack of the oven for about 20 -25 minutes.
Take the crostata out of the oven and let cool completely at room temperature. Once the tart is cool, spread the hazelnut chocolate spread over the jam using a spoon or butter knife. Gently remove the crostata from the tart pan, discarding the parchment paper, and place on a serving platter. Serve on its own or top with a dollop of lightly sweetened whipped cream.
Recipe compliments of markethallfoods.com
- 1 package Rustichella d’Abruzzo Spaghetti
- 8–10 medium size zucchini, sliced in different thicknesses
- 1 cup Rustichella d’Abruzzo Extra Virgin Olive Oil
- 1 cup grated Pecorino Romano cheese
- salt and pepper to taste
- In a large sauté pan, heat the olive oil until it’s very hot. Add the sliced zucchini and carefully spread them out evenly into the pan. Once the pan heats up, lower the flame and let the zucchini caramelize well, about 20–25 minutes. Do not touch or stir, just let them brown on one side. They will not be evenly browned. Turn the flame off and let the pan sit while the pasta cooks.
- Boil the pasta in abundant salted water, one minute less than stated on the bag for a nice al dente bite. Drain and toss directly into the pan with the zucchini. Toss over a high flame and mix well.
- Pour the pasta into a warm serving bowl, sprinkle with lots of grated cheese, salt and pepper to taste, and serve immediately.
- Because the zucchini have been cooked so slowly, the oil has been infused with the sweet, carmelized flavor of the vegetables. Along with the nuttiness of the cheese, this is incredibly appetizing.
Recipe compliments of manicaretti.com.
Poke bowls are a dish ubiquitous in Hawaii. Using fresh island catch, the best rice available with customizable toppings, this option at Living Foods is a customer favorite.
Poke Bowl Options
It’s starts with the freshest fish caught by local fishermen.
1. Then choose your rice: Brown or White
2. Style: Korean, Spicy or Wasabi
3. Finally, your toppings: Unagi Sauce, Cucumber, Coconut, Pineapple, Green Onion, Mac Nuts, Avocado
Tobiko, Sesame Seeds, Furikake, Ocean Salad, Crispy Onions, Ogo, Jalepenos
Give the trend a try — chopsticks optional!
Everyone has their favorite Thanksgiving Turkey recipes, but this is one of our favorites!
1 whole fresh turkey or frozen turkey that has not been injected with sodium solution (I use a 20-pound turkey)
My Favorite Turkey Brine, recipe follows
2 sticks butter, softened
3 tablespoons chopped fresh rosemary
2 tablespoons julienned orange zest
2 gallons cold water
3 cups apple cider
2 cups packed brown sugar
3/4 cup kosher salt
3 tablespoons tricolor peppercorns
5 whole bay leaves
5 cloves garlic, minced
Peel of 3 large oranges, cut into large strips
4 rosemary sprigs, leaves stripped
- Remove the turkey from its packaging and remove the bags with the neck and giblets from the cavity. Rinse the neck and giblets and put them in a plastic bag in the fridge; you’ll need them for the gravy. Rinse the turkey thoroughly with cold water. Place the turkey into a large brining bag or pot. Pour in Turkey Brine and place in the fridge for 16 to 18 hours so the brine can work its magic.
- Preheat the oven to 275 degrees F.
- Remove the turkey from the brine and rinse thoroughly, inside and out. Soak the turkey in cold water for 15 minutes, then rinse again and pat dry.
- Truss the bird or tuck the legs and wings however you like. Place the bird, breast-side up, on a rack in a large roasting pan. Cover the whole pan, tenting the bird, with heavy-duty foil so that it’s well sealed. Place in the oven and roast the turkey for about 10 minutes per pound. (So, for a 20-pound turkey, about 3 1/2 hours; for a 15-pound turkey, about 2 1/2 hours.) Note: There will still be more cooking time after this, but it’ll be at a different temperature.
- When it’s time to remove the turkey from the oven, mix together the butter, rosemary and orange zest. Remove the turkey from the oven and increase the temperature to 375 degrees F. Remove the foil and set aside. (Put stuffing in the bird if you wish at this point.) Rub the butter mixture all over the skin of the turkey, getting in the crevices. Insert an oven-safe meat thermometer into the thigh, near the hip joint. Place the turkey, uncovered, back into the oven and continue roasting, basting/brushing with the juices in the pan every 30 minutes, until the thermometer registers 165 degrees F and until the juices no longer run pink. This will take another 1 1/2 to 2 1/2 hours, depending on the size of the bird.
- Remove from the oven and cover lightly with foil until you are ready to carve.
- Combine the water, cider, brown sugar, salt, peppercorns, bay leaves, garlic, orange strips and rosemary in a large pot. Stir until the salt and sugar are dissolved. Bring to a boil, then cover and turn off the heat. Allow to cool completely before placing in the fridge to chill. Chill overnight, rinse and place in a roasting pan.
This is enough for a 20 pound fresh turkey. You can decrease the quantity for a smaller bird.
Recipe compliments of The Food Network.