Author: emily (Page 7 of 20)

The Weekly Whet: The Grand Mimosa

April 22, 2011 / / 0 Comments

We’re broadcasting live from Local Breeze talking about Brunch with Smunch (professional Saturday brunchers). We’ll be talking about the fine art of brunching, and the best places in the valley to go for this breakfast/lunch mash-up. We just think it’s an exceptional excuse to kick-off day drinking, and we’ll probably be sipping on these. “Grand” idea? We think so!

Ingredients

Serves 8…or 4 if you want to get your buzz on

  • 1 cup orange juice
  • 1 (750ml) bottle Prosecco
  • 1/2 cup Grand Marnier

1.) Fill 8 champagne flutes 1/4 full with orange juice.

2.) Top with champagne to fill glass 3/4’s-way full.

3.) Top each drink with 1 tablespoon of Grand Marnier

Grilled Fajita Steak and Shrimp Tacos

April 20, 2011 / / 0 Comments

This is my favorite surf ’n’ turf taco. Tender shrimp, sautéed with sweet peppers and onions compliment the grilled beefy taste of this taco. Cooked shrimp speeds up the prep time.

Makes 12 tacos

Ingredients

  • 1 pound beef skirt steak
  • 2 tablespoons olive oil, divided
  • Kosher salt
  • 12 medium shrimp, cooked, peeled
  • 12 medium shrimp, deveined and coarsely chopped
  • Salt and freshly ground black pepper
  • 1 onion, sliced into 1/4 inch thick rings
  • 1 red bell pepper, julienned
  • 1 orange bell pepper, julienned
  • 8 (6-to-8-inch) corn or 8 flour tortillas
  • 2 limes, cut into 6 wedges
  • Preheat greased barbecue grill to medium-high.

Brush meat with 1 tablespoon of the oil. Season with salt to taste. Grill for 3 to 4 minutes per side, depending on the thickness of the steak until medium-rare and well browned on surface. Let stand for 5 minutes. Thinly slice meat across the grain.

In a large skillet, heat remaining 1 tablespoon of oil over medium heat. Add shrimp, onion, red and orange bell peppers and salt and pepper to taste. Sauté until peppers are tender-crisp, vegetables are slight charred and shrimp is heated through, 10 to 12 minutes.

To build tacos, divide meat and shrimp mixture equally among tortillas and fold tortillas in half. Serve with lime wedges.

For more great recipes and cookbooks by Robert Rose, Click Here!

Excerpted from 300 Best Taco Recipes by Kelley Cleary Coffeen © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

The Weekly Whet: The Parlor’s Summer Pimms

April 15, 2011 / / 0 Comments

Here’s another warm-weather winner from Joshua James, bar manager of The Parlor Pizzeria. Mix one up to enjoy next to the pool, or stop into the Parlor to enjoy one on the lovely, outdoor patio. Just remember that the dresscode is more rigid at The Parlor than by your pool, unless of course, your last name is ‘McConaughey’ or ‘Beckham’.

Summer Pimms

A twist on a British classic summer drink

  • 1.5 OZ Pimms Gin Liqour
  • 1/4 of a strawberry
  • 1/4 of a peach
  • 1/4 of a green apple
  • 2 lime wedges
  • 3 OZ Ginger Beer (Cock and Bull if possible) or Ginger ale

1.) In a tall cylinder glass, muddle the strawberry, peach, green apple and
     lime together.
2.) Fill glass with ice.
3.) Add 1.5 OZ Pimms Liqour
4.) Shake and strain or leave the muddled fruit and top with Ginger beer.

Click here for the menu and location information:

 

The Weekly Whet: Cucumber-Sage Martini

April 8, 2011 / / 0 Comments

This week we are broadcasting the radio program live from the Scottsdale Culinary Festival. Chef Steven Stromberg of Sapporo will be joining us to talk about the sensational Pan-Asian cuisine and delicious drinks that the Scottsdale restaurant turns out on a daily basis. In the meantime, mix up one of these and, uh, pretend you’re hanging out with us.

Ingredients

  • 2 oz. Hendricks Gin
  • 1/2 oz. Simple syrup (sugar water)
  • 2 sage leaves
  • 7- 1/2 inch diced cucumbers (peeled)
  • 1/4 oz. Lemon juice 

1.) Muddle cucumbers, sage leaves in simple syrup solution.  
2.) Add Hendricks Gin and lemon juice with ice and shake 15 times.  
3.) Strain into chilled martini glass.  Garnish with a cucumber spear. 

 

Get this and many more fresh, inspired cocktails at Sapporo, Scottsdale:

www.sapporoscottsdale.com

Asian-Style Beef and Wheat Berry Salad with Arugula

April 7, 2011 / / 0 Comments

This healthy dish is a fabulous Spring meal that won’t weigh you down as you prepare for the dreaded “bathing suit season”…plus, it’s perfect for dining “al fresco”. Live well, eat well:-)

Ingredients

Makes 4 servings

  • 11/2     cups cooked wheat, spelt or Kamut berries, cooled (see cooking instructions, page 34)
  • 1 cup    cubed (1⁄2-inch/1 cm) peeled cucumber    
  • 6          green onions, white part only, thinly sliced   
  • 2          tomatoes, seeded and diced 

Dressing

  • 2 tbsp  rice vinegar    
  • 1 tbsp  reduced-sodium soy sauce   
  • 1         Thai or long red chile pepper, seeded and minced, optional
  • 3 tbsp  extra virgin olive oil   

“Drizzle”

  • 3 tbsp  freshly squeezed lime juice   
  • 2 tbsp  fish sauce       
  • 1 tsp    Asian chili sauce or to taste, optional

            (see Tip)

  • 4 cups arugula leaves
  • 12 oz   New York strip sirloin, grilled to desired degree of doneness and thinly sliced on the bias

Procedure

1.     In a bowl, combine wheat berries, cucumber, green onions and tomatoes.

2.     Dressing: In a small bowl, combine rice vinegar, soy sauce and chile pepper, if using. Gradually whisk in olive oil. Add to wheat berry mixture and toss well.

3.     Drizzle: In another small bowl, combine lime juice, fish sauce and chili sauce, if using. Set aside.

4.     Line a serving bowl or deep platter with arugula. Spread wheat berry mixture evenly over top and lay beef strips evenly over mixture. Sprinkle with half                of the drizzle. Pour remainder into a small serving bowl and pass at the table.

Variation

Asian-Style Beef and Rice Salad with Arugula: Substitute 2 cups cooked cooled long-grain brown rice for the wheat berries. To keep the grains of rice separate, rinse the hot cooked rice thoroughly under cold running water. Drain well and let cool.

Tip

Use any Asian chili sauce, such as sambal oelek, but if you are heat averse, pay close attention to the quantity. You may want to start with 1⁄2 tsp (2 mL) and increase the amount if it suits your taste.

Nutrients per serving

Calories           318

Protein 20.1 g

Carbohydrates            27.2 g

Fat (Total)       15.5 g

Saturated Fat  3.2 g

Monounsaturated Fat  9.4 g

Polyunsaturated Fat    1.6 g

Dietary Fiber   5.4 g

Sodium            554 mg

Cholesterol      31 mg

 

Excellent source of niacin, folate, phosphorus, magnesium, manganese, selenium and zinc.

Good source of vitamins A, C and E (alpha-tocopherol), thiamine and iron.

Source of riboflavin, pantothenic acid, calcium and copper.

Contains a high amount of dietary fiber.

 

This Recipe was excerpted from The Complete Whole Grains Cookbook by Judith Finlayson

© 2008 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Click here to buy the book and search for other great cookbooks produced by Robert Rose

 

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