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The key ingredient to this marinade is the moroccan spice mixture of ras-el-hanout , a exotic mixture that might include up to 30 ingredients such as  rosebuds, cardamon, cinnamon, nutmeg, allspice, turmeric, coriander, cloves, lavender, ginger, pepper and mace. Obviously, you would want to buy this already prepared. When I first started to cook with this moroccan spice it was hard to find ras-el-hanout but today it’s in many supermarkets and of course readily available on-line.  You can double this marinade and use on leg of lamb as well.  The results are a very flavorful lamb with a minimum of effort.  Enjoy!

From by the bay, wishing you exotic moroccan food memories!

Maryann

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Moroccan Marinaded Lamb Chops

Serves 4

Ingredients

  • 12 lamb chops, bone in

for moroccan marinade

  • 1 tablespoon ras-el-hanout
  • 4 tablespoons olive oil
  • 1 lemon, juice and zest
  • 2 cloves garlic, minced
  • 1/4 cup cilantro coarsely chopped

Directions

To make marinade place all marinade ingredients into a food processor and pulse into a paste. Pour marinade into a resealable plastic bag along with lamb chops. Rub paste into chops and keep refrigerated for at least 4 hours .  Bring to room temperature before cooking on grill or in grill pan using a little olive oil a few minutes on each side until done ( depending on thickness and your preference of color).

Serve with greek yogurt or tzatziki sauce – see recipe for tzatziki sauce

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This is a mash up of  chicken milanese on a bed of arugula  with some favorite flavors of southern cooking, with a great end result. The chicken is marinated in buttermilk and hot sauce and then dipped in breadcrumbs,  with a nice crunchy result with a little kick too!  This chicken is actually much easier to make than the traditional milanese version that requires dipping in flour then egg then breadcrumbs. The dandelion salad is perfect complement with a slightly peppery taste , enhanced with the taste of lemons! It’s perfect summer dining!

From by the bay wishing you dandelion food memories!

Maryann

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Fried Chicken Cutlet over Dandelion Greens

Serves 4

Ingredients

  • 1 pound extra thin skinless chicken cutlet
  • 2 cups buttermilk
  • 1 teaspoon hot sauce
  • 3 cups panko crumbs
  • 1 cup flour
  • 1 teaspoon hot paprika
  • 1 teaspoon fresh ground black pepper
  • canola oil
  • bunch of dandelions greens bottoms removed and cleaned
  • 3 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • fine sea salt and fresh ground black pepper to taste
  • lemon slices, to garnish
  • grated parmesan cheese

Directions

In a shallow bowl add buttermilk and hot sauce. Whisk together. Add chicken cutlet , cover with plastic wrap and  place in refrigerator for two hours. Bring to room temperature before cooking.  In food processor add panko crumbs and process into fine crumbs.  In a shallow bowl add panko, flour, paprika and pepper. Mix well.  Remove chicken from buttermilk and dredge in the panko mixture on both sides.  Let sit on a baking sheet as you coat the rest of the chicken. In the meantime, In a large saucepan add 1/2 inch canola oil . Place oil on medium to high heat. Test the oil by flicking flour or bread crumbs into the oil. If it doesn’t sizzle, wait or the chicken will be soggy. When the oil is hot, test it again by dipping the edge of a piece of chicken into the oil, the oil should gently sizzle. Cook the chicken in the oil in batches on both sides until it is a lovely golden brown color and is crispy, about 4 to 5 minutes. Do not crowd the pan or the chicken will become very greasy and soggy. When the chicken comes out of the oil lay it on paper towels to drain off the excess oil and sprinkle with salt. You can keep the chicken in a low oven to keep it warm while the rest of the chicken is cooking. Prepare greens by tossing with olive oil, lemon juice, salt and pepper.  Place greens on a platter and add the chicken cutlets. Garnish with lemon slices and cheese. Serve immediately.

Hint: When shopping for dandelion greens make sure that you are getting young greens, that are GREEN, if they are older they will be yellow, the stalks harder……organic is the way to go with this green, otherwise use arugula as you salad.

 

 

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I was craving a lobster roll, but that takes money, time and some real commitment.  This is the lazy girl’s lobster roll, but without compromising taste!  The shrimp are easy to make and if you are even more lazy and sometimes I am , I buy the shrimp already cooked, in which case you are whipping up this shrimp roll in minutes……..held back by how fast you can crisp up those slices of bacon!! The roll has a slight kick from the hot sauce the a fresh tangy taste from the lemon juice. This is a perfect quick summer dinner especially on those hot evenings when you don’t want to spend much time in the kitchen or at the grill!

From by the bay , wishing you some BLT food memories!

Maryann

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Shrimp BLT Roll

Serves 4

Ingredients

  • 2 teaspoons fine sea salt
  • 1 bay leave
  • 1 pound headless large shrimp ( 24 -26 per pound), cleaned and deveined
  • 3 thick slices slab bacon, cooked crispy and chopped
  • 1/2 cup high quality store bought mayonnaise
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon hot sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh ground black pepper
  • 2 red tomatoes, seeded and chopped
  • 4 leaves soft green lettuce, such as boston or butter
  • 4 top loading hot dog buns
  • 2 scallions, ( use white and green parts), finely chopped

Directions

In a stockpot add about 2 quarts water salt and bay leave. Bring to a boil. Add shrimp and cook until they turn pink. Strain removing bay leave and cool shrimp under cold running water to stop from cooking.  When shrimp are completely cool chop and place in bowl along with 1/2 of the chopped scallions.  In a small bowl add mayonnaise, lemon juice, hot sauce, mustard and pepper. Whisk together and pour over the shrimp. Fold sauce and shrimp together. To assemble sandwich open the bun and add 1 slice lettuce, 1/4 chopped tomato, 1/4 shrimp salad. Repeat for remaining shrimp rolls. Garnish each roll with remaining scallions and chopped crispy bacon. Serve immediately.

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 Summer evenings are meant for enjoying barbecue foods and nothing is more satisifying than lip smacking and finger licking ribs. This recipe highlights a barbecue sauce that is tomato based with added sweetness from fresh apple and a hint of bourbon.  A touch of molasses creates that lovely sweet bark finish. The best part  of this rib recipe is that they are made in the oven with minimal work but fantastic results. The meat from these ribs just pull off the bone. Summer is officially here this weekend, this is the perfect dish to celebrate!

From by the bay, wishing you summer food memories!

Maryann

Spare Ribs with Bourbon Apple Barbecue Sauce
Serves 4 as main course or 8 as appetizer

Ingredients

  • 2 1/2 lbs. racks baby back ribs
  • 1 cup ketchup
  • 1 apple, peeled, cored and chopped
  • 1/2 cup bourbon
  • 3 tablespoons molasses
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon minced garlic
  • 1/4 teaspoon red chili flakes
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon fresh ground black pepper

Directions
Preheat oven to 425 degrees F. In a small sauce pan add all ingredients except for ribs. Bring to a boil. Reduce heat and simmer for 20 minutes, then turn off heat and cool. Puree in a food processor and set aside covered. In a large roasting pan lined with aluminum foil place the ribs in a single layer. Place in oven to brown for 30 minutes. After the 30 minutes remove ribs from pan and pour off any juice and fat. Place the ribs back into the pan. Use half the barbecue sauce and pour over and spread over the ribs. Lower the oven to 400 degrees F and place the ribs back in the oven, turning the ribs over and covering them with the remaining sauce. Bake for another 30 minutes and remove from the oven. The ribs can be served immediately or at room temperature.

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I’m always in search of a better burger , one that is a bit flashy in taste. This jalapeno burger will take you burger making to the next level and then some. I enjoyed this burger using ciabatta buns , so I shaped my burgers in an elongated oval to fit the bun and sit perfectly under the bacon strips. You’ll love the undernotes of heat from the colby cheese and jalapeno mayonnaise. As always, look to use the finest ingredients, getting great quality ground beef and bacon makes all the difference.

From by the bay, wishing you flashy jalapeno food memories!

Maryann

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Jalapeno Burger

Serves 4

Ingredients

  • 1 1/2  pounds ground beef chuck ( each pattie 6 ounces)
  • 4 ciabatta rolls
  • 8 slices bacon
  • 4 slices colby cheddar cheese
  • 1/2 cup mayonnaise
  • 3 tablespoons jalapeno rings, coarsely chopped

Directions

In a food processor add mayonnaise and jalapeno. Process until well blended. Refrigerate until ready to use. Make 4 patties from the ground beef, shaping into ovals. In a medium sauce pan, fry bacon until crispy, place on paper towel to drain. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season one side of patties with salt and pepper; place on grill, seasoned side down. Grill until lightly charred on bottom, about 4 minutes. Season other side, turn, and top with cheese. Grill to desired doneness, about 4 minutes longer for medium. Transfer burgers to dish and let stand for 3 minutes before serving. Meanwhile, toast buns on grill on until the edges start to brown. Remove bottoms of each bun and add cheese to tops to melt. To assemble burger take toasted bottoms, spread jalapeno mayonnaise on each bottom. Add the burger, the bacon and then top with bun with melted cheese. Serve immediately.

 

 

 

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Several years ago, I became intrigued by the use of soda in home cooking. All the sugar in soda is perfect for creating a caramelized bark on meats such as pork. Also, the idea of soda in cooking has such a nostalgic feel to it. I loved the idea of root beer as the main ingredient for a barbecue sauce, I, mean come on it’s ROOT BEER! This sauce can be used with many meats, but I especially like it for baking ribs. I suggest you pick up some bottles of root beer tonight and try it out!From by the bay wishing you bubbly food memories!
Maryann

Spare Ribs with Root Beer Barbecue Sauce

Serves 4 as main course or 8 as appetizer

2 1/2 lbs. racks baby back ribs

1 tablespoon olive oil

1 clove garlic, chopped

1 cup ketchup

3/4 cup root beer, preferably made with cane sugar

2 tablespoons molasses

1 tablespoon apple cider vinegar

1 tablespoon worcestershire sauce

1 tablespoon dijon mustard

1/4 teaspoon red chili flakes

1/2 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper


Directions

Preheat oven to 425 degrees F. In a small sauce pan heat olive oil and saute garlic for one minute, then add the remaining ingredients except for ribs. Bring to a boil. Reduce heat and simmer for 20 minutes, then turn off heat and cool. In a large roasting pan lined with aluminum foil place the ribs in a single layer. Place in oven to brown for 30 minutes. After the 30 minutes remove ribs from pan and pour off any juice and fat. Place the ribs back into the pan. Use half the barbecue sauce and pour over and spread over the ribs. Lower the oven to 400 degrees F and place the ribs back in the oven, turning the ribs over and covering them with the remaining sauce. Bake for another 30 minutes and remove from the oven. The ribs can be served immediately or at room temperature.

 

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My mom is of Greek heritage. One of her many great pleasures in life includes being an active member in the local Greek church. The church has an annual outdoor summer festival, which recently got rained out on opening night. My mom missed the festival and another opportunity to enjoy some  greek food because of torrential rain. So when mom came to visit this past weekend, I decided to make a greek style barbecue. The burgers were made of ground lamb mixed with feta, mint and a nice amount of lemon juice. My yogurt dressing was filled with fresh leafy herbs from the garden. The burgers were a big hit with mom and we had perfect weather too!


From by the bay wishing you some greek food memories!

Maryann



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Feta, Mint and Lamb Burger with Herb Yogurt Dressing

Serves 4

1 ¾ lb ground lamb

2 teaspoons lemon juice

½ cup crumbled feta cheese

3 tablespoons fresh mint, chopped

1 teaspoon fine sea salt

½ teaspoon ground black pepper

1 tablespoon olive oil

4 soft rolls, split and toasted


Directions

In a large bowl combine lamb, lemon juice, feta cheese, mint and salt and pepper. Make 4 patties. Brush the outside of the patties with olive oil on both sides. Preheat grill. Grill approximately 5 minutes on each side or until well done. Place burger on ciabiatta roll along with lettuce, roasted red onion and herb yogurt dressing.

 

Herb Yogurt Dressing

6 ounces greek yogurt

1/2 cup mayonnaise

1/4 cup fresh flat leaf parsley

2 tablespoon fresh mint

1 clove garlic, chopped

1 tablespoon lemon juice

1 teaspoon fine sea salt

1/2 teaspoon fresh ground black pepper

Directions

Place all ingredients in a food processor, blend well. Keep in refrigerator until ready to use.

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Looking in my refrigerator I saw this big bunch of fresh dill left over making my carrot soup with dill, which really requires very little dill at the end of the day. I hate to waste ingredients, so I decided to make some dill pesto sauce, This pesto sauce should be in every cook’s recipe box. It has so many uses, I’ve just listed a quick ten at the end of this blog, but there are many more , many I’m sure I have not even thought of. If you are ever confronted with some leafy green herb left over such as dill, basil, or parsley consider this pesto sauce to be an easy way to use your herbs. I’m using the classic pine nuts here for texture but you could use any raw or toasted nut you prefer, such as walnut or pistashio.


Lemon Dill Pesto Sauce
Makes approximately 3/4 cup
Ingredients
1 1/2 cups fresh dill
1/2 cup fresh flat leaf parsley
1 garlic clove, smashed
2 tablespoons pine nuts
1 tablespoon fresh lemon juice
4 tablespoons olive oil
1/2 teaspoon fine sea salt
2 tablespoons fresh grated parmesan cheese
Directions
In a food processor add the dill, parsley, garlic and pine nuts. Process until minced. Add the lemon juice, olive oil , cheese and salt and blend into a smooth paste. If you are not using right away don’t add the cheese at this point, you can fold the cheese in to the pesto sauce right before using. You can also use the sauce without the cheese. Depending on personal preferences you might choose to not add the cheese when using with fish.
10 Ways to use Lemon Dill Pesto Sauce
1.Use to top fish, such as salmon.
2. Add to cooked pasta, toss with a little extra pasta cooking water and more grated parmesan.
3. Add to cooked potatoes with more olive oil or mayonnaise to make a salad.
4. Serve with fresh vegetables as a dip.
5. Add to some ricotta cheese and mix, making a nice spread for bread as an appetizer.
6. Use as a spread for a sandwich such as chicken on ciabatta bread.
7. Add to tunafish with mayonnaise for a great tunafish salad.
8. Top a fresh vegetable soup such as carrot or pea.
9. Add to mayonnaise as an alternate to tartar sauce.
10. Add more olive oil and a little mustard to make a salad dressing for your greens

—– EXTENDED BODY: —– EXCERPT: —– KEYWORDS: —– COMMENT: AUTHOR: Troy EMAIL: Foxtroy67@gmail.com IP: 70.192.73.20 URL: DATE: 4/4/2013 2:39:40 PM Love this post! Your recipes are always delish…but also love the 10 ideas for other ways to use this recipe. And, I bet it tastes like Springtime! —– COMMENT: AUTHOR: entertaining by the bay EMAIL: maryannkraker@aol.com IP: 63.118.185.66 URL: DATE: 4/4/2013 3:41:32 PM I had to stop myself at 10 ideas…………..it’s so yummy! —– ——– AUTHOR: Petrosonic TITLE: Asparagus and Spinach Lasagna STATUS: draft ALLOW COMMENTS: 1 ALLOW PINGS: 1 DATE: 4/1/2013 8:42:46 PM —– BODY:

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A good friend of my recently took me to a Lebanese restaurant and we were delighted with the food and the wide variety of small plates offered. This is my version of our favorite dish we experienced that evening. These lamb meatballs are flavorful little bites that work terrific as an appetizer, to serve at a cocktail party or just to make an easy sandwich, a few in a pita bread with some greek yogurt, sliced cucumber and mint. It’s a perfect party food since you bake the meatballs, they fry in the oven, using significantly less oil with a really easy clean up. The sauce has a bit of a sweet and sour component from the cherry preserves and lemon juice, but with a middle eastern twist. It’s wonderful mix of flavors. You’ve love this dish!
From by the bay wishing you , sweet and sour food memories!
Maryann
Lamb Meatballs with Tomato Cherry Sauce
Serves 6 to 8

Lamb Meatballs
Ingredients
1 pound ground lamb
3 tablespoons breadcrumbs
1 egg
1/4 cup scallions, chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground allspice
1 teaspoon fine sea salt
olive oil spray
Directions 
Place all ingredients in a bowl and mix well using your hands.  Cover with plastic wrap and place in the refrigerator for 30 minutes. Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil and spray lightly with olive oil spray.  Once the meat mixture has chilled for 30 minutes, remove from refrigerator and dampen your hands and form 28 to 30 meatballs approximately 3/4″ diameter. Place on the lined baking tray. Spray top of the meatballs lightly with olive oil and bake in the heated oven for about 30 minutes, until browned and cooked through. Serve with tomato cherry sauce or just plain as a party appetizer with plain greek yogurt and some chopped mint on the side.
Tomato Cherry Sauce

Ingredients
1 cup warm water
1 cup dried cherries
1/2 cup organic low sodium ketchup
1/4 cup cherry preserves
3 tablespoons fresh lemon juice
1 tablespoon pomegranate molasses
1/2 teaspoon ground cinnamon
1/4 teaspoon red chili flakes
1 teaspoon fine sea salt
1/4 cup scallions, chopped to garnish lamb meatballs with sauce
Directions
Place warm water in a bowl and add dried cherries. Let cherries soak in the water 30 minutes. Strain cherries, adding the water into a medium sauce pan.  To this pan add remaining ingredients except cherries and cook on moderate heat stirring occasionally for 15 minutes. Add the cherries and simmer for another 5 minutes. Serve with lamb meatballs. Garnish with chopped scallions.