Archive | August, 2013

Grilled Corn Salad

28 Aug

Our friends served this delicious salad the other night, I had to try it with my own twist.  Grilled summer corn is so sweet and delicious that it is almost like eating fruit.

  • 4 ears grilled corn, cut off cob
  • cherry tomatoes cut in half, or small tomatoes cubed
  • cucumber, seeds removed and diced
  • 2 tbs olive oil
  • 2 tbs good aged balsamic vinegar
  • 3 tbs sliced basil leaves
  • salt and pepper

Mix all the ingredients together and enjoy the flavors of summer.



Cod Ceviche

28 Aug

We had an opportunity to go fishing on Pacific side. What a treat for Floridians! We caught over 25 cod. We had a great fishing trip, and pounds of fish to use up. Our neighbors were happy to get free fish, and I had fun trying different recipes. Here is one wonderful appetizer. You can use any fresh firm white fish for this.



  • 8 ounces skinless and boneless firm white fish, chopped as finely as you can
  • 1 tsp dried oregano
  • 1 teaspoo kosher salt
  • 6 limes, juiced

Put the chopped fish in a wide shallow dish and sprinkle over the oregano and salt.  Pour the lime juice over the fish making sure all the fish is covered. Leave in fridge over night.

When you are ready to serve add:

  • 3 scallions, finely chopped
  • 1/2 tsp red pepper flakes, tabasco or fresh jalapeño
  • avocado, diced

Serve over lettuce leaves or with pita chips.


Heirloom Tomato Panzanella Salad

20 Aug

One of our favorite restaurants in Ft. Lauderdale serves wonderful Panzanella salad (Tuscan style bread salad). Our friends gave us a basket full of beautiful heirloom tomatoes, and I wanted  to re-create Panzanella salad  with my own twist.


  • 2 cups torn pieces of  rustic peasant bread (whole grain), 1 to 1 1/2 inches wide
  • 2 tablespoons olive oil
  • Kosher salt and cracked black pepper

In a bowl, toss the bread with the olive oil and salt and pepper to taste. Spread the bread on a baking sheet and bake in 300 degree oven for 7 to 10 minutes, until slightly crisp. Cool completely uncovered.


  • 1/4 cup red wine vinegar
  • 2 tsp drained capers
  • 2 tsp grated lemon zest
  • 1 garlic clove, minced
  • 1/4 cup extra virgin olive oil
  • 5 assorted ripe heirloom tomatoes, halved or quartered, depending on size and shape
  • 2 cups of fresh lettuce leaves, chopped
  • 1/4 cup chopped fresh basil leaves

In a large bowl, whisk together the vinegar, capers, zest, and garlic.  Whisking constantly, add the oil. Season with the salt and pepper. Add the tomatoes chopped lettuce, basil and bread to the vinaigrette, toss gently.

I once and a while hit a home run, but this one was a grand slam.  My husband who eats salads out of obligation went for seconds by choice.


Spicy Grilled Green Tomatoes

19 Aug

Southerners love fried green tomatoes. My husband grew up in South where one fries anything, even Twinkies! I have not grilled a vegetable yet that I don’t love, so why not try green tomatoes. Typically fried green tomatoes are served with hot sauce. My tomatoes are spicy already, therefore, I decided to serve them with a side of fat free ranch dressing. The dressing is not dairy free, but rest of the recipe is.

  • green tomatoes, sliced 1/4 inch thick
  • 1/4 cup olive oil
  • 2 tbs low sodium gluten free soy sauce
  • 2 gloves of garlic, pressed
  • 2 tsp brown sugar
  • 1/2 tsp red pepper flakes

Mix the oil with rest of the spices in  medium bowl.  Place the tomato slices in the bowl and coat evenly.

Grill the slices about 3 minutes each side.  Serve warm and be ready for a nice surprise.



Lemon Basil Halibut

14 Aug

We visited one of our favorite wineries in Napa and saw some old friends again. The Harris wines or the gardens  never disappoint us. We left with some great wines and bag full of produce. I had to figure out how to use some the fresh basil and lemons I got from them. I decided to experiment with halibut since we typically don’t get nice fresh halibut at home.

  • 1 pound of fresh halibut filets
  • salt and pepper


  • juice and rind from a fresh lemon
  • 2 gloves of garlic, minced
  • 1 tbs of fresh basil sliced
  • 2 tsp drained capers
  • 2 tbs extra virgin olive oil

Mix all of the marinate ingredients together. Season the fish with salt and pepper. Oil your grill well, use fish basket, or grill on foil to keep the fish from sticking to the grill. Save 1/4 of the marinate. Paste both sides of the fish with the marinate. Grill the fish on high heat grill about 4 minutes each side. Fish is ready when meat is opaque through middle. Do not over cook. After plaiting the halibut pour rest of the marinate over it.



Grilled Branzino

11 Aug

We have always enjoyed sea bass, and today we had an opportunity to buy European sea bass, branzino. I have eaten branzino at restaurant, but never grilled it my self. This recipe was nice and light.

  •  whole branzino—scaled and gutted
  • Salt and freshly ground pepper
  • thyme sprig
  • 4 bay leaves
  • 2 lemons—1 thinly sliced, 1 cut into wedges
  • 1 tbs  olive oil

 Season the fish with salt and pepper. Stuff each cavity with a thyme sprig, a bay leaf, and 2 lemon slices. Rub the outside of the branzino with the olive oil and season with salt and pepper.Grill the fish over high heat, turning once, until browned and crisp and just cooked through, about 7 minutes per side. I would recommend using a fish grilling basket for grilling this fish since it is quite thick with the ingredients. 



Candy Scallops

4 Aug

This morning when I walked into the store and they had Day Boat Scallops, I knew I had to take advantage of it. Usually the scallops I can get are previously frozen, but these were fresh from the boat U-10 scallops. I knew I had to do something special to able to justice the price. Obviously, you can use any size scallops you wish.  People who do not like scallops, usually have not had scallops prepared correctly. A lot of people over cook all their seafood making it tasteless and rubbery. This recipe will be great for any one to have on their files when they want to impress someone.  The reason I named this dish as “Candy” is that I used sugar to caramelize the scallops.

  • 1 pound of scallops
  • 1 tbs olive oil
  • 1/4 cup sugar
  • 1/2 cup white wine
  • juice of 1 lemon

Rinse and dry scallops. Season with fresh ground pepper.  Press one side of the scallops in the sugar. Heat the olive oil in a skillet over medium high heat. Place the scallops, sugar side down and cook 2 minutes. Flip over and cook 1 minute. Add the wine and and the lemon juice. Cook about 2 minutes. Serve the scallops with the pan juices.


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