'SIMPLE SUNDAY NIGHT AUTUMN SUPPER' ~ GARLIC GINGER SHRIMP on NEST OF SOBA NOODLES

GARLIC GINGER SHRIMP on NEST OF SOBA NOODLES

~ An ever pleasing  favorite compliments of Baker by Nature

12  oz.  soba noodles

1/4  cup sesame oil

2  Tbsp. low-sodium soy sauce

1  large thinly sliced shallot (I like more)

2  tsp. peeled and grated fresh ginger

8  coarsely chopped garlic cloves

1  lb. large shelled and deveined shrimp

zest and juice of one large lime

coarse salt to taste

3  finely chopped scallions

1/2  cup chopped cilantro

1/2  tsp. crushed red pepper

Lime wedges for garnish

• Bring large pot of water to boil. Add soba noodles and cook, stirring occasionally until tender; 4 minutes (or recommended on package). Drain and risen noodles udders cold water. Transfer noodles to a large serving bowl.
• In medium bow, combine 2 Tbsp. of the sesame oil with the soy sauce. Add sauce to noodles and toss.
• In skillet, heat 1 Tbsp. of oil. Add shallots and ginger and cook over medium heat, stirring until golden brown and crisp, about 3 minutes. Transfer shallots and ginger with slotted spoon to a paper towel lined plate. Add garlic to the skillet and cook over very low heat until golden; 2 minutes. Transfer garlic to same paper towel lined plate.
• In  bow, combine lime zest and juice with remaining oil; stir in the shrimp and season with salt. Add shrimp to skilled and cook on each side for about 1 minute; just until pink.
• Sprinkle noodles with scallions, cilantro, crushed red pepper, and shrimp. Top with ginger friend shallots. Serve at once or chill until needed.  

FAREWELL SWEET SEPTEMBER ~ 'SIMPLE SEPTEMBER ONE PLATE SUPPER' APRICOT DIJON GLAZED SALMON & HONEY SRIRACHA ROASTED BRUSSELS SPROUTS

"September: It was the most beautiful of works, he'd always felt, evoking orange-flowers, swallows, and regret."

~  Alexander Theroux

Orange Mum

APRICOT DIJON GLAZED SALMON

Yummy autumn 'Simple One Pate Supper' - Salmon baked in apricot dijon glaze with ginger and lime compliments of Kevin Lynch at Closet Cooking

4 (6-oz) salmon filets or  one large filet
1/4  cup apricot preserves
1  Tbsp. grainy mustard
1  Tbps. Dijon mustard
1  Tbsp. low sodium soy sauce (or tamari)
1  Tbsp. lime juice (added to recipe) 
1  tsp. grated lime zest
2  tsp. grated ginger
2  tsp. grated garlic

• Place salmon on baking dish.
• Brush with mixture of apricot preserves, mustards, soy sauce, lime juice, ginger, and garlic.
• Bake in preheated 400º oven until salmon just starts to flake easily, about 10 minutes. (4 servings)
• (Option: marinate salmon in glaze 30+ minutes before baking.) 

Apricot Dijon Glazed Salmon & Honey Sriracha Roasted Brussels Sprouts

HONEY SRIRACHA ROASTED BRUSSELS SPROUTS

Spicy roasted Brussels sprouts 

compliments of Shared Appetite

1 1/2  lbs. Brussels sprouts

2  Tbsp. olive oil

Kosher salt

1  Tbsp. sriracha 

3  Tbsp. honey

1  juiced lime

• Preheat oven to 400º.
• Cut off stem end of sprouts and pull off any yellow outer leaves. Cut in half.
• Place sprouts in large bowl, drizzle with olive oil and season generously with Kosher salt. Toss to coat. Place  in single layer on aluminum foil lined baking sheet. Roast for 35-40 minutes, shaking pan a few times throughout cooking process, until crisp and golden brown on the outside and tender on the inside.
• Meanwhile, combine srircha, honey, and lime in small bowl. Season with Kosher salt.
• Remove sprouts from oven, transfer to large bowl, and drizzle with sauce. Toss lightly to coat and serve immediately. (Serves 4)

WITH THOUGHTS OF COMING SUMMER ... HONEY LIME & SRIRACHA CHICKEN SKEWERS

"If a June night could talk, it would probably boast it invented romance."

 ~ Bern Williams

Perfect evening for romantic supper ... 

'Remains of the Day'

(Hubbard Lake, MI)

HONEY LIME & SRIRACHA CHICKEN SKEWERS

~ Perfect 'Simple One Plate Supper' for a sharing lovely evening with friends.

 (from Once Upon a Chef - http://www.onceuponachef.com)

3  Tbsp. Soy Sauce

1/4  Cup plus 2 Tbsp. honey

1 Tbsp. vegetable oil (I used extra-virgin olive oil)

1  tsp. lime zest, from one lime

3  Tbsp. fresh lime juice, from 2 limes

4  peeled and chopped garlic cloves

1  1/2 square inch piece roughly chopped fresh ginger

1 1/2 Tbsp. Sriracha Sauce

1  1/3 tsp. salt

2 1/2 pounds boneless skinless chicken (thighs) breasts, trimmed and cut into 2-inch chunks

2  Tbsp. chopped cilantro, plus more for garnishing platter

Limes, sliced into wedges for garnishing (optional)

Note: We also added fresh mushrooms, onion wedges, and tomato wedges to the skewers)

• In blender, combine soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of marriage into small bowl; cover and refrigerate until ready to serve (this will be your sauce).
• Combine chicken and remain marinade in large Ziplock bag and seal tightly. Place in bowl (in case of leakage) and marinate in refrigerator for at least 6 hours for overnight.
• Remove chicken from marinade and thread onto skewers, folding the pieces in half if long and thin.
• Be sure grill is clean, then preheat to medium high heat. To grease grill, lightly dip wad of paper towels in vegetable oil and, using tongs, carefully rub over grates several times until glossy and coated. Grill chicken kabobs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 - 15 minutes. (Keep an eye on it ... if they are browning too quickly turn heat down.
• Transfer skewers to platter. Warm up reserved marinade in microwave (or on stove) and either drizzle over top or pass alongside. Scatter chopped cilantro over top and garnish platter with lime wedges and cilantro springs. (serves 4-6)

(Served with sautéd Rice Pilaf)

SIMPLE SIZZLING SUMMER SUPPER ~ COLD THAI PEANUT NOODLES / SUMMER LIME CHICKEN TENDERS

"Deep summer is when laziness finds respectability."

~ Sam Keen

~ 'Fiery' red daylily

______________

COLD THAI PEANUT NOODLES

~ Ingredients are always on hand for this favorite, easy simple supper

______________

1 lb. cooked whole wheat pasta

4 Tbsp. sesame oil (regular or hot chili)

4 cloves peeled garlic

2 (1/4-inch) slices ginger

1/4 cup soy sauce

1/2 cup peanut butter

1/4 cup spicy rice vinegar

1 Tbsp. Mongolian Fire oil (chili oil)

2 Tbsp. brown sugar

1 bunch chopped green onions

1/2 cup chopped peanuts

1/4 cup reserved pasta water (if needed)

• In large bowl, toss cooled pasta with 2 Tbsp. sesame oil to coat evenly.
• In good processor or blender, mince garlic and ginger. Add 2 Tbsp sesame oil and remaining ingredients. Puree until smooth. Pour over noodles, add 1/2 of chopped green onions and toss well. Add additional pasta water if needed to thin.
• Transfer to serving dish and top with remaining chopped green onions and chopped peanuts.

_______________________

SUMMER LIME CHICKEN

~ Perfect cool compliment for spicy peanuts noodles from COOKS.COM

______________

2 packages boneless skinless chicken tenders

1/3 cup olive oil

juice of 3 limes (and zest)

4 cloves minced garlic

3 Tbsp. chopped fresh cilantro

1/2 tsp. coarse salt

1/2 tsp. freshly ground pepper

• Trim fat from tenders. Pound between waxed paper to flatten.
• Combine olive oil, lime juice, zest, garlic, cilantro, salt & pepper. Pour over chicken and marinate 4-8 hours. Grill or broil chicken tor 2 minutes on each side. (Yields 4-6)

WHO KNEW? TODAY IS NATIONAL TORTILLA CHIP DAY!

National Tortilla Chip Day

http://holidayinsights.com/moreholidays/February/tortillachipday.htm

(the following trivial info is from the above website)

When : Always February 24th

Today is a holiday with a crunch. One might even suggest that it is a corny holiday. Well, that's okay because today is National Tortilla Chip Day. Just a few decades ago, Americans seldom ate Corn Chips and Salsa. It's popularity has grown immensely. Today is a tribute to that rising popularity of one of America's favorite munchies. Did you know? The corn chip recipe was brought to the U.S. from Mexico by Texas businessman Elmer Doolin. Celebrate National Tortilla Chip Day with a handful of crunchy, tasty corn chips and your favorite salsa or dip.

TRINI & CARMEN'S FAMOUS NACHO RECIPE

~ A treasured recipe published Sunday, May 4, 1997 in THE ECCENTRIC

1/4 to 1/2 pound ground beef

1/2 cup diced Spanish onions

1-2 cloves of fresh garlic, diced

1/2 tsp. cumin

1/4 tsp. oregano

salt & pepper to taste

1 (16-oz) can whole tomatoes

NACHO CHIPS

8-16 ounces Muenster Cheese

Optional ingredients:

Diced green peppers, diced onions, fresh tomatoes, Spanish rice, seafood, beans, mushrooms

Brown ground beef and add Spanish onions. Cook 15-20 minutes over low heat. In blender, puree the garlic, cumin, oregano, canned tomatoes, and salt. Add this mixture to the ground beef. Cook for 5 minutes and then simmer for 20 minutes on low heat.

On a pizza pan, layer macho chips, seasoned ground beef, cheese and any of the optional items you desire. Broil for 5 minutes to melt the cheese. Do not microwave.

(Recipe compliments of Rudy Martinex, owner of Trini & Carmen's)

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FRESH TOMATO SALSA

(great on nachos, chicken, or TORTILLA CHIPS)

1 pound large seeded & diced ripe plum tomatoes

1/4 cup chopped green onions

1/4 cup finely chopped white or red onion

1/4 cup chopped cilantro

1 Tbsp. fresh oregano

2 cloves minced garlic

2 Tbsp. finely diced & seeded jalapeno pepper

juice of a fresh lime

salt & freshly ground black pepper to taste

Combine all ingredients. Cover loosely and allow flavors to blend at room temperature.

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PERFECT MARGARITA

(2 cocktails)

9 ounces Cuervo Gold tequila

3 ounces fresh lime juice

1 1/2 ounces Triple Sec

coarse ground salt

2 lime wedges

crushed ice

Rub rims of 2 margarita glasses with the lime wedge. Dip in salt. Shake tequila, lime juice, Triple Sec in cocktail shaker with crushed ice. Strain into glasses and garnish with lime slice.

FRIDAY NIGHT FISH FEAST ~ MACADAMIA NUT CRUSTED FILET of RED SNAPPER (with Papaya Salsa)

IS EVERYONE IN FLORIDA FOR WINTER BREAK?

PRETEND YOU ARE TOO ...

MACADAMIA NUT CRUSTED FILLET of RED SNAPPER

(with Papaya Salsa)

~ from Maison & Jardin (Altamonte Springs, Florida)

"Very easy, very elegant. This is one of our favorite methods of preparing snapper."

6 6-oz. red snapper fillets, American preferred

2 cups fresh white bread crumbs

1/2 cup Macadamia nuts, chopped medium fine

2 tsp. melted butter

1/3 cup good quality mayonnaise

pinches of salt & pepper

1/3 cup melted butter

1 Tbsp. water

Mix together bread crumbs, Macadamia nuts and melted butter to form crust mixture. Spread mayonnaise on top of fish fillets. Top with crust mixture and season with salt & pepper.

Mix water with melted butter and baste the crust. Bake for approximately 20 minutes at 400 degrees. Serve fish over papaya salsa and garnish with cilantro. (Serves 6)

PAPAYA SALSA

1 fresh papaya, peeled & diced

1 lime, juice only

3 Tbsp. finely chopped red onion

5 sprigs chopped fresh cilantro

3 Tbsp. extra-virgin olive oil

Blend all ingredients together and allow time for flavors to marry.

Wine pairing: Choose your favorite Chardonnay*

*Chardonnay In the '80s it became de rigeur to ask for "a glass of Chardonnay" in a restaurant and passé to simply request "a glass of white wine." Chardonnay is the most popular wine in America for a reason: It's cold, fruity and easy to drink. It's pleasant with just about any dish involving cheese, eggs, fish or fowl. Winemakers have divided into two camps over the style of Chardonnay; one school of thought emphasizes the high-toned, steely, fruitlike qualities of the wine with little or no use of oak, while the other emphasizes barrel and malolactic fermentation in addition to the fruit characteristic, which lends the wine a rounder, buttery taste. Benchmarks for Chardonnay are (rich and extracted) white Burgundies and (steely and crisp) Chablis. There are fine Chardonnays from just about every region, including Napa, Sonoma, Mendocino, Monterey, Santa Cruz, Santa Barbara and New York.

http://www.novusvinum.com/index.html

JOE'S CREAMED SPINACH

~ from Joe's Stone Crab Restaurant ( Miami Beach, Florida)

( serves 4)

2 10-oz. boxes frozen, chopped spinach - thawed

1 1/2 cups light cream (or 3/4 cup each heavy cream & milk)

1 tsp. salt

1/4 tsp. nutmeg, or to taste

2 Tbsp. unsalted butter

2 Tbsp. all-purpose flour

Gently squeeze spinach, discarding excess water. Place in saucepan and cook over low heat, stirring constantly for 5 minutes until it just begins to become tender but still bright green. Add cream, salt & nutmeg and simmer for 5 minutes until cream has bubbled and reduced slightly.

Meanwhile, melt butter in small skillet; add flour and cook over low hear, stirring for 3-4 minutes, until creamy and smooth but still bright green. Correct seasoning and serve hot.

KEY LIME CHEESECAKE

~ from Criolla's (Grayton Beach, Florida)

"This cheese cake has a very special crust made with ground, roasted Macadamia nuts, which are then covered with melted semi-sweet chocolate. The results are heavenly."

CRUST:

1 1/2 cups ground roasted Macadamia nuts

1/4 cup granulated sugar

4 Tbsp. unsalted butter

2 oz. semi-sweet chocolate

Grease inside and paper line bottom of a 10-inch springform pan. Slowly melt chocolate over low heat in double boiler. Keep warm but do not overheat. Using an electric mixer, combine ground nuts with sugar and melted butter. Press mixture into bottom of pan using back of a large metal spoon. Spread a thin layer of melted chocolate over crust, using pastry brush. Set in refrigerator so chocolate hardens.

FILLING:

3 lb. soft cream cheese

3 cups granulated sugar

9 whole eggs

1 Tbsp. vanilla extract

1 cup key lime juice

2 cups toasted unsweetened coconut

(found in health food or gourmet stores)

Break up cream cheese and place in mixer bowl. Beat cream cheese until smooth and creamy. Scrape down bowl with rubber spatula. Continue mixing, gradually adding sugar. In separate bowl, add vanilla to eggs. Slowly add egg mixture, one egg at a time to the creamy mixture. When eggs are incorporated, scrape bowl and continue mixing until smooth. Stir in key-lime juice. Pour into springform pan, leaving abut 1/8-inch space from the top. Place in roasting pan and fill pan with enough water so that it comes halfway up side of cake pan. Bake in pre-heated 400-degree oven for 25-30 minutes. Reduce temperature to 350-degrees, turn pan and bake for 40-45 minutes. Turn on final time and continue baking for another 40 minutes. Remove from oven and cool. Cover with plastic wrap and refrigerate overnight. Next day, unmold cake and garnish sides of cake with toasted unsweetened coconut. Cake must be refrigerated. (Yields 12 servings).

Note: Since 2 of the recipes require Macadamia nuts, consider purchasing at Costco were they have large cans, reasonably priced.