http://www.seasonedtotaste.com/index.htmlHot News!en2012-05-08T16:26:09-05:00 hourly 1 2000-01-01T12:00+00:00 Tue, 8 May 2012 16:27:12 -0500Home2012-05-08T16:26:09-05:00http://www.seasonedtotaste.com/styled-2/blog/files/9fc8a634b6d09e1e9551acee5cd3e426-9.html#unique-entry-id-9http://www.seasonedtotaste.com/styled-2/blog/files/9fc8a634b6d09e1e9551acee5cd3e426-9.html#unique-entry-id-9for four (Easy to make this recipe with a side of salmon (2 -2 1/2 lbs) - serves six easily)

• Salmon
• Cedar Plank
• 1 tsp granulated sugar
• ½ tsp cumin
• ½ tsp Pimenton (Spanish smoked paprika)
• Kosher salt and freshly ground black pepper
• 4 6 oz salmon filets
• 2 tsp EVOO

Soak a cedar plank in cold water for at least 1 hour and up to 12 hours. In a small bowl, mix the sugar, cumin, pimenton, salt and pepper. Lightly rub the salmon with the EVOO and then the spice rub. Let sit at temperature for 30 minutes or cover and refrigerate for up to 12 hours.

Prepare a fire – on charcoal grill, push all of the lit coals to one side. (On a gas grill set two burners to high and leave one burner off.) Set the soaked cedar plank over the hot-zone. Cover the grill and wait until the plank begins to smoke – 2 to 3 minutes. Using tongs, turn the plank over and place the salmon on the plank and slide to the cooler side of the grill. Cover the grill and cook until the fish is almost cooked through – about 10-14 minutes. You can check the thickest part with a paring knife to ensure the fish is cooked to the desired temperature.

Chimmichurri Sauce
¾ cup EVOO
1½ tbs sherry vinegar
1½ tbs fresh lemon juice
3 garlic cloves, peeled
2 medium shallots, peeled, quartered
1 tsp Kosher salt
½ tsp freshly ground pepper
½ tsp dried crushed red pepper
3 packed cups fresh Italian parsley (no stems)
2 packed cups fresh cilantro (some stems okay)
1 packed cup fresh mint leaves

Combine EVOO through red pepper in food processor. Add a handful of the combined herbs and process. Repeat until all of the herbs are well-blended. Taste for seasonings. Can be made in advance. Let the sauce come to room temperature before using. You will have extra sauce to enjoy on a crostini, steak, pork etc.
]]>Home2012-05-01T23:10:01-05:00http://www.seasonedtotaste.com/styled-2/blog/files/6960100e731c053ad4119fccf8299b58-8.html#unique-entry-id-8http://www.seasonedtotaste.com/styled-2/blog/files/6960100e731c053ad4119fccf8299b58-8.html#unique-entry-id-8for 6
A fun and colorful start to a BBQ – which can be made in advance.

• 4 oz good ricotta cheese
• 4 oz cream cheese, room temperature
• ½ cup grated Parmesan cheese
• 2 tbs minced sun-dried tomatoes
• ¼ cup chopped fresh Italian parsley
• ¼ cup finely diced red onion
• 2 cloves garlic, minced
• Kosher salt and freshly ground pepper to taste
• 12 mini red, yellow and orange bell peppers*

In a medium bowl, combine the ricotta, cream cheese, Parmesan, sun-dried tomatoes, parsley, onion, salt and pepper.

Halve the peppers lengthwise and remove seeds and veins. Fill with some of the cream cheese mixture (you might have some leftovers for a sandwich spread or a crostini topping).

Prepare the grill to a medium-high heat. Grill the peppers, filled side up, until blistered and slightly charred on the bottom, 4 to 6 minutes. Serve warm.
]]>Home2012-04-25T22:44:06-05:00http://www.seasonedtotaste.com/styled-2/blog/files/b99978ee4dbd3f0d774b5984ee54163f-7.html#unique-entry-id-7http://www.seasonedtotaste.com/styled-2/blog/files/b99978ee4dbd3f0d774b5984ee54163f-7.html#unique-entry-id-7(for 6)

Vinaigrette

• 1 tsp grated orange rind
• 3 tbs fresh orange juice
• 1 tbs white wine vinegar
• 1 tbs honey
• 1 tbs EVOO
• 1 garlic clove, minced
• ½ tsp Kosher salt
• ½ tsp freshly ground pepper

Salad

• 3 cups very thinly sliced fennel bulb, core removed
• 3 cups torn Bibb lettuce
• 1 ¼ cups (2-3 oranges) orange sections, pith removed
• ½ cup marinated artichoke hearts, drained, thinly sliced
• ½ cup Italian parsley leaves
• 1/3 cup shaved Parmigiano cheese

To prepare vinaigrette, combine ingredients, stirring with a whisk.

To prepare salad, combine fennel, lettuces, orange sections, artichoke hearts and parsley. Drizzle with vinaigrette. Toss well. Add cheese. Toss again. Season to taste.


Note: This recipe calls for “supreming” the oranges – a knife technique to remove the peel and cut away the membranes. Do this over a bowl and you should get the 3 tbs of fresh orange juice needed to make the dressing.
]]>Home2012-04-05T20:02:41-05:00http://www.seasonedtotaste.com/styled-2/blog/files/3c126c46f408953b30997100e2081dbe-6.html#unique-entry-id-6http://www.seasonedtotaste.com/styled-2/blog/files/3c126c46f408953b30997100e2081dbe-6.html#unique-entry-id-6

• 1 lb chicken – wings or drumettes work well
• 2 tsp smoked sweet Spanish paprika (divided use)
• kosher salt and freshly ground pepper
• 2 tbs EVOO
• 8 tbs finely minced garlic clove (divided use)
• 4 cups chicken stock
• 1 large pinch saffron threads
• 1 lb spicy sausage
• 1 ½ cups white onion, chopped
• 2 cups short grain rice (Arborio, Bomba, Carnaroli, Calasparra – all good choices)
• 2 large ripe tomatoes, cut in half and grated on a box grater (skin discarded)
• ¾ cup fresh green beans, trimmed and cut into 1 ½ lengths
• 9 oz artichoke hearts (frozen are just fine)
• 1 pinch of cayenne (or more to taste)
• Sprig of fresh rosemary
• 1 roasted bell pepper, cut into strips
• 16 small clams or mussels
• 16 prawns, peeled and deveined

Preheat oven to 425. Place chicken in a bowl and rub generously with 1 tsp paprika, 4 tbs minced garlic cloves, salt and pepper. Let rest 15 minutes.

Bring chicken stock to simmer in a medium-sized pan. Add saffron.

Heat paella pan and 2 tbs EVOO until smoking. Add chicken and sauté until golden and juices are clear. Remove from pan and pour off excess fat. Add sausage and cook through – remove and cut into bite-sized pieces. Add onion and remaining four tablespoons garlic, sautéing until translucent. Add rice and stir, coating grains with oils (about one minute). Push mixture to sides of pan where temperatures are not as intense. Grate tomato over center of paella pan and add remaining paprika and pinch of cayenne. Reduce heat to low and cook, stirring the tomatoes, several times, until they are thickened and reduced. Add chicken, sausage back into pan and add artichokes, green beans and sprig of rosemary. Slowly add simmering stock to ½” below rim of pan.

Set the paella pan over burner and cook over medium heat until the liquid is almost level with the rice, but the rice is still soupy (about 7 minutes). Periodically rotate the pan so that the liquid boils evenly.

“Bury” the prawns in the rice. Transfer the paella pan to the oven and bake for about 15 minutes. While the rice is cooking, put a pot of water with steamer basket on to boil. Steam clams for about five minutes or until shells open. Discard any unopened clams.

Check to make sure the rice is tender, but still a bit “al dente.” Remove the pan from the oven. Place the steamed clams and roasted red pepper strips decoratively on top of rice. Cover with foil and let rest for five minutes. Uncover and let rest another five minutes.
]]>Home2012-03-08T10:52:37-06:00http://www.seasonedtotaste.com/styled-2/blog/files/e49fec06850f1f5705a8d90af8914dbe-5.html#unique-entry-id-5http://www.seasonedtotaste.com/styled-2/blog/files/e49fec06850f1f5705a8d90af8914dbe-5.html#unique-entry-id-5Crust

• 1 cup flour
• 1 tbs sugar
• Pinch of salt
• 4 oz (one stick) unsalted butter, cut in small pieces
• 1 tsp almond extract
• 3-4 tsp water

Preheat oven to 400 degrees. In a food processor, combine flour, sugar and salt. Process briefly. Add butter and pulse until mixture resembles a coarse meal. Dump into a medium sized bowl. Mix the almond extract and water in a small bowl and add to the flour/butter mixture. With a fork blend just until the dough starts to hold together. Gather the dough into a ball. Press into a 9” tart pan with a removable bottom. Bake for 10-15 minutes or until set.


Filling

• ¾ cup sugar
• 1 ½ cup heavy cream – divided use
• 3 tsp Grand Marnier – divided use
• 1/8 tsp almond extract
• Pinch of salt
• 1 cup slivered almonds

Reduce the oven to 350. Combine sugar, ¾ cup cream, 1 tsp Grand Marnier, extract and salt. Beat with a fork until slightly thickened. Stir in the almonds, mixing well. Pour into the prepared crust. Bake until golden brown, about 40-45 minutes. Meanwhile, whip remaining ¾ cup cream to heavy peaks with remaining 2 tsp of Grand Marnier. Serve at room temperature with a big dollop of Grand Marnier–spiked whipped cream.
]]>Home2012-02-13T19:04:03-06:00http://www.seasonedtotaste.com/styled-2/blog/files/cdc2f6c81c3776d14ae69fc1d1784828-4.html#unique-entry-id-4http://www.seasonedtotaste.com/styled-2/blog/files/cdc2f6c81c3776d14ae69fc1d1784828-4.html#unique-entry-id-4

½ cup chocolate –hazelnut spread (aka Nutella)

¼ cup crème fraiche*

1 ½ tsp hazelnut liqueur (aka Frangelico) or brandy

½ cup heavy cream

In a medium bowl, use an electric beater to mix the chocolate-hazelnut spread with the crème fraiche and liqueur. Beat until smooth. In another bowl, beat the heavy cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture – until all the streaks disappear. Spoon into small bowls and refrigerate 20 minutes.

*Trader Joe’s has a good product.
]]>Home2012-01-02T12:36:20-06:00http://www.seasonedtotaste.com/styled-2/blog/files/e2183edd62b968a1845cd9cd1409e2ef-3.html#unique-entry-id-3http://www.seasonedtotaste.com/styled-2/blog/files/e2183edd62b968a1845cd9cd1409e2ef-3.html#unique-entry-id-3(for 6) When fresh, juicy ruby-red tomatoes are out of reach – my reach is for sun-dried tomatoes. Their concentrated goodness makes them a culinary “go-to” anytime of the year – but they are especially wonderful in winter’s chill. Love this easy, make-ahead spread – fabulous slathered on a crostini or as a spread on a sandwich. Check out the line of Bella Sun Luci Sun-Dried Tomatoes from Mooney Farms – a valley product – bursting with goodness and flavor.

• 1/3 cup sun-dried tomatoes, oil packed, well-drained
• ¼ cup Kalamata olives, pitted
• 1 tbs capers, drained and rinsed
• 1 tbs Italian parsley
• 1 clove garlic
• ¼ tsp chile pepper flakes (or to taste)
• ¼ tsp oregano, preferably fresh
• 5 tbs extra-virgin olive oil (divided use)
• Kosher salt to taste
• ¼ cup fresh ricotta
• Baguette, cut on vertical

Preheat oven to 350.

In food processor, combine tomatoes through oregano. Add 1 tbs EVOO. Process. When smooth add 2 tbs of EVOO and ricotta. Process until smooth.

Lay slices of baguette on baking sheet, brush with remaining olive oil and sprinkle lightly with salt. Bake 8-10 minutes until toasted.

Serve on crostini. Keeps well.


]]>Home2010-06-10T12:00:55-05:00http://www.seasonedtotaste.com/styled-2/blog/files/7728a2d336b80b182ace74f5cd12380f-2.html#unique-entry-id-2http://www.seasonedtotaste.com/styled-2/blog/files/7728a2d336b80b182ace74f5cd12380f-2.html#unique-entry-id-2salad for 6
Healthy spinach is the key ingredient in this delicious salad. Spinach may help protect you from inflammatory problems, stress-related problems, bone and cardio-vascular problems. Almonds give an additional boost of calcium and Vitamin E.

• 8 tbs olive oil (divided use)
• 3 tbs sugar
• 3 tbs unseasoned rice vinegar
• 3 tbs low-sodium soy sauce
• Kosher salt and freshly ground pepper to taste
• 1 3 oz package Asian noodle soup mix, coarsely broken
• ½ cup slivered almonds
• 2 tbs sesame seeds
• 10 oz spinach, washed
• 1 bunch green onions, chopped

Whisk 6 tbs oil with sugar, vinegar and soy sauce to blend. Season to taste with salt and pepper.
Heat remaining 2 tbs of oil in large skillet. Add noodles (discard flavoring packet). Stir until noodles are a light toasty brown, about 3 minutes. Add nuts and stir until they are a light toasty brown, another 3 minutes. Finally, add sesame seeds and toss for another minute or two. Pour contents into a large salad bowl and let cool. Add spinach and green onions to the salad bowl. Toss with enough dressing to coat.

For a main course, add some grilled chicken. Or for color add chopped raw red pepper or small slices of oranges.

BUY LOCAL, BUY FRESH]]>Home2010-05-03T12:00:43-05:00http://www.seasonedtotaste.com/styled-2/blog/files/e171e7e1e454da27c0e03009d582848b-1.html#unique-entry-id-1http://www.seasonedtotaste.com/styled-2/blog/files/e171e7e1e454da27c0e03009d582848b-1.html#unique-entry-id-1

1 ¼ cups Cabernet Sauvignon (divided use)

1 ½ tsp cornstarch

6 tbs granulated sugar

¼ vanilla bean – halved lengthwise

1 tbs unsalted butter

2 pints fresh strawberries, hulled, halved

1 tsp freshly ground black pepper (or more!!)

Wonderful vanilla ice cream

Whisk ¼ cup of the wine and the cornstarch in a small bowl.  Set aside. Combine remaining wine, sugar and vanilla bean in a medium saucepan and bring to boil. Turn heat to low, whisk in cornstarch mixture and return to a gentle boil. When sauce has thickened remove from heat and set aside. Melt butter in medium skillet and sauté strawberries for about one minute.  Remove vanilla bean and add sauce to strawberries. Add pepper as desired. Heat to a boil to let flavors "marry." Serve warm over vanilla ice cream. ]]>Home2010-01-03T12:00:29-06:00http://www.seasonedtotaste.com/styled-2/blog/files/1231553f4b60456bf65fb63eb04ccc66-0.html#unique-entry-id-0http://www.seasonedtotaste.com/styled-2/blog/files/1231553f4b60456bf65fb63eb04ccc66-0.html#unique-entry-id-0

3 lg red bell peppers

3 tbs Italian parsley, chopped

3 tbs capers, rinsed and drained

1 ½ tbs garlic

2 tbs EVOO

2 tsp balsamic vinegar

Turn broiler to high. Place whole peppers on a cookie sheet and slip under broiler. Char peppers – turning them as they blacken (about 5-7 minutes). Remove from oven and put into plastic or paper bag. Close tightly and set aside for 15-20 minutes. Peppers will steam and loosen skin. Gently peel charred skin off. Halve pepper and clean out seeds. Do not rinse. Chop pepper into small pieces. Chop parsley. Finely chop garlic. Combine peppers, capers, parsley and garlic. Add EVOO and balsamic vinegar. Season to taste and let rest. Even better if you can make a day ahead.  Serve at room temperature.   ]]>