Frog Tales

Finally back to the food blog!  It's been a very busy few months with renovations and prepping for the new season of guests.  We've had a great couple of weeks with our guests and lot's of new recipes have been tried out and lots more on the horizon. Here are the recipes from last night supper: Cilantro Thai Grilled Chicken (serves 4) 2 garlic cloves, coarsely chopped 1/2 cup cilantro  2 tablespoons of soy sauce 1 tablespoon toasted sesame oil Juice of 1 lime Place all the ingredients above in a food processor and process until smooth. 4 boneless skinless chicken breasts Pour marinade over chicken breast and let flavors sink in for 15 minutes to 3 hours in the refrigerator. Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up. Asian Noodle Salad with Peanut Lime Dressing  (this feeds about 10 people,

2 zucchini, cut into 1” rounds 3 Asian eggplants, cut into 1” rounds 1 large sweet onion, sliced into 1/2” rings 1 butternut squash, halved, seeds removed and cut into 1/2” slices 2 red peppers, quartered 4 plum tomatoes, quartered 3 tablespoons olive oil 2 tablespoon balsamic vinegar salt and freshly ground pepper 8 8-ounce (250-gram) chicken breasts, boneless and skinless 2 tablespoons olive oil 3 tablespoons chopped fresh mint 3 tablespoons chopped fresh basil 1 tablespoon chopped fresh oregano Method Heat oven to 450 F (230 C).  Place vegetables in bowl and toss with olive oil, vinegar, salt and pepper. Place in a baking dish and roast for 20 to 25 minutes, turning once. The vegetables should be not quite cooked through. Reduce oven heat to 400 F (200 C). Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and add chicken breasts. Fry chicken for 3 minutes or until flesh is golden. Turn over and brown

I think it is now confirmed, I seemed to have a thing for food on a stick :-) food just seems to taste better  when it is speared and I apparently have a slight addiction to my Pad Thai sauce.  We decided to do a Tapas night at The Boiled Frog, and it was a great night of casual dining and visiting.  A few bottles of wine were shared and many stories were told. Menu: Grilled Thai Beef Skewers Citrus Shrimp (was going to be lobster, but the lobster guy never showed up) Calabrese Bites (on toothpicks) Greek Bites (also on toothpicks, are you seeing a trend yet?) Fresh Veg Garlic Crostinis Tzatziki Chipotle Ranch THAI BEEF SKEWERS INGREDIENTS Sauce 1: 3 tablespoons lime juice 3 tablespoons tamarind paste 1/2 teaspoon paprika 1/2 cup raw sugar 1 teaspoon salt METHOD To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve. INGREDIENTS Sauce 2: 3 tablespoons fish sauce

1/4 cup reduced-fat sour cream 2 tablespoons chopped fresh cilantro 2 tablespoons fresh lime juice 1 jalapeño pepper, seeded and chopped 1 cup thinly sliced white onion 1 1/2 teaspoons paprika 1 1/2 teaspoons brown sugar 1 teaspoon dried oregano 3/4 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/4 teaspoon ground red pepper 4 (6-ounce) tilapia fillets 1 tablespoon canola oil 8 (6-inch) corn tortillas 1/2 ripe peeled avocado, thinly sliced shredded lettuce diced tomatoes salsa lime wedges Preparation 1. Combine first 4 ingredients in a food processor; process until smooth. Combine jalapeño sauce and onion in a small bowl. 2. Combine paprika and next 6 ingredients (through ground red pepper); sprinkle evenly over fish. Heat oil in a large cast-iron skillet over medium-high heat. Add fish to pan; cook 3 minutes on each side or until desired degree of doneness. 3. Warm tortillas according to package directions. Top tacos with fish and ja

This was a fantastic recipe.  It's a knockoff of a Chili's recipe and the bacon addition was just to elevate the recipe to the next level.  Everyone loved it and the lads proclaimed “This needs to be on the menu more often!”.  I have put the quantities for 4 servings and 8 servings (if you cook for a small army like I do). Ingredients 2 (or 4) chicken breasts, boneless skinless, diced 4 (6) teaspoons cajun seasoning 1/4 (1/2) lb bacon, sliced 2 tablespoons butter 1 (2) jars red pepper Alfredo sauce 1/4 (1/2) teaspoon salt 1 (2) teaspoon black pepper 8 (16) oz of fettucini pasta, cooked and drained 2 (3) roma tomatoes, diced 1/2 cup parmesan cheese, fresh shredded, to taste Directions In a large resealable plastic bag, shake chicken and cajun seasoning until chicken is thoroughly coated. In large dutch oven, saute bacon and chicken in 2 tablespoons butter, over medium heat, turning whenever necessary. When chicken is done, add Alfredo sauce and remainde

Ingredients: Cake: 3 cups flour ¼ teaspoon salt 1 cup sugar 4 teaspoons baking powder 1 ½ cups milk 2 eggs 2 teaspoons spiced rum 1/2 cup (1 stick) real butter, melted Topping: 1 cup (2 sticks) real butter, softened 1 cup brown sugar 2 tablespoons flour 1 tablespoon cinnamon Glaze: 2 cups powdered sugar 4 tablespoons milk 2 teaspoons spiced rum Instructions: Preheat oven to 350 degrees. 1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and rum. Once combined well, slowly stir in the 1/2 cup melted butter. Pour batter into a greased 9 x 13 inch baking pan.  2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour and cinnamon until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake. 3. Bake at 350 degrees for 25-30 minutes or until toothpick comes out nearly clean from center. You want to make sure it's done

THAI FISH CAKES INGREDIENTS 2 4-ounce cans spicy thai (satay) tuna 2 6-ounce cans tuna in water 2 teaspoons peanut sauce 1 cup panko bread crumbs 1 teaspoon cilantro 1 Tbsp water (or liquid from the cans of tuna) 2 Tbsp chopped fresh chives, green onions, or shallots Salt and freshly ground black pepper 1 raw egg 2 Tbsp olive oil 1/2 teaspoon butter METHOD 1 Drain the liquid from the tuna cans, reserving a tablespoon of the tuna water. 2 In a medium bowl, mix together the tuna, peanut sauce, panko, cilantro, water, and chives. Sprinkle on salt and freshly ground black pepper. Taste the mixture before adding the egg to see if it needs more seasoning to your taste. Mix in the egg. 3 Divide the mixture into 6 parts. With each part, form into a ball and then flatten into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the chilling if you want, chilling just helps the patties stay together when you cook them.) 4 Heat the oli

Egg Pasta 4 cups of flour  1/4 cup (or more) milk 1 tablespoon olive oil 4 eggs 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon italian seasoning In a very large bowl, mix 3 cups flour, milk, oil, eggs, salt and seasonings.  Mix to make a soft dough.  Add more milk or flour if necessary.  Cover and refrigerate.   Set up the pasta machine with its rollers, and sprinkle some flour on your work surface where the roll of pasta will come out.  Take a ball of dough about the size of a lemon, and then roll first through the thickest setting, and then progressively through the thinner settings until you are at the second thinnest setting.  Cut pasta into 6” lengths.  Start with the next ball of dough.  It should make approximately 30 6” lengths of pasta.  Meat and Spinach Filling  Four cups of fresh ground meat (beef/pork/veal/italian sausage).   1 cup panko breadcrumbs 1 cup of cooked spinach  (A package of fresh spinach will cook down to a cup) 2

I found a great garden center this week (Steve thinks "uh oh") and they had some beautiful basil plants. And, at only $10 EC a piece, it's cheaper to buy the plants than to buy the little fresh herb packages at the store.  So I bought 6 plants and with that much fresh basil, pesto had to be on the menu.  The addition of mint to the recipe adds an amazing aromatic component and also makes it very refreshing during the hot days of summer. Pork: Mint Basil Pesto Pasta 4 to 6 pork chops, 3/4 inch thick Salt and freshly ground black pepper 1 cup fresh basil leaves, chopped 1/2 cup fresh mint leaves, chopped 1 tablespoon garlic, minced  3 tablespoons olive oil  1 tablespoon balsamic vinegar Pesto: 1/2 cup fresh basil leaves 1/4 cup fresh mint leaves 1 teaspoon salt 1 tablespoon minced garlic 1/4 cup olive oil Pasta: 1 lb dry pasta (I used rotini) 2 peppers, chopped 4 garlic cloves, minced 4 roma tomatoes, diced 2 cups fresh spinach, chopped

Ingredients : Banana Bread Bars: 1-1/2 cup sugar 1 cup sour cream 1/2 cup butter, softened 2 eggs 1-3/4 cups (3 or 4) ripe bananas, mashed 2 tsp spiced rum 2 cups all purpose flour 1 tsp baking soda 3/4 tsp salt 1/4 cup chocolate chips Brown Butter Frosting: 1/2 cup butter 4 cup powdered sugar 1-1/2 tsp spiced rum 3 tbsp milk Directions : 1.  Heat oven to 375F.  Grease a 10x13-inch jelly roll pan.  For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy.  Blend in bananas and spiced rum.  Add flour, baking soda, salt, and blend for 1 minute.  Sprinkle chocolate chips on the surface. 2.  Spread batter evenly into pan.  Bake 20 to 25 minutes or until golden brown. 3.  Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling.  Let the butter turn a delicate brown and remove from heat immediately. 4.  Add powdered sugar, spiced rum and milk (1 tbsp at a time).  Whisk

Ingredients 2 cups watermelon flesh 1/4 cup fresh lime juice 10 mint leaves, plus more for garnish 4 oz white rum 1 tsp agave syrup Directions In a blender, puree watermelon, fresh lime juice and mint until smooth. Strain into a measuring cup. Into two tipsy glasses (highball), add 2 oz rum and 1/2 tsp syrup into each glass, add ice and watermelon blend. Serve garnished with mint leaves.

This was going to be a twice cooked mashed potato recipe, but my potato masher and I were having a disagreement ... I wanted to mash potatoes, it wanted to collapse.  We haven’t come to an agreement yet and rumor has it that there’s a replacement being recruited.  So, as with most recipes, I modified it to suit my needs and with yummy results.   Ingredients: 10 medium sized red potatoes - quartered 1/2 lb bacon, chopped 1/4 cup butter 2 cloves fresh garlic - minced 1 tsp fresh dill - chopped 1 tsp montreal steak spice 1 cup shredded cheddar/mozza blend Directions: Put two inches of salted water in the bottom of a large pot and add quartered potatoes.  Bring to a boil, reduce to medium and cook for 20 minutes or till soft. Meanwhile, sauté bacon till crispy and set on paper towel to remove fat.   When potatoes are cooked, drain and place in a large casserole dish.  Place the butter in the pot used to cook the potatoes and over medium heat, melt th

I can’t believe this recipe hasn’t made it onto the blog yet ... Jamaican Pulled Pork Ingredients: 2 lb pork loin, cut to fit into your slow cooker 1 large red onion, chopped 4 cloves garlic, minced 2 tbs fresh ginger, minced 1 (4.5 oz) can of chopped green chilies 4 tbs tamarind concentrate 2/3 cup molasses 4 tbs brown sugar 2 1/2 tbs ground allspice 4 tsp pepper 2 tsp cinnamon 2 tsp nutmeg 1 tsp dried thyme 3 tsp salt 2 tbs soy sauce 2 tbs apple cider vinegar 1/2 jalapeno pepper, chopped finely 1/2 poblano pepper, chopped finely 1 bottle dark beer (I use Guinness) 1 cup chicken broth 1 can tomato paste Directions:   Combine all ingredients, except tomato paste in slow cooker, mixing until well combined. Cover and cook on high for 4 hours, then remove the meat to a plate and pull the pork with two forks until it is well shredded.  Add tomato paste to the sauce in the slow cooker, stirring well.  Place the pulled pork back into the slow cooker and con

Another great idea from The Boiled Frog Kitchen - Take our Frog Burger recipe and convert it into cute bite sized portions.  They take 1/3 the time to cook and can be served as sliders or subs, with gravy on mashed potatoes or as appetizers.  Ingredients 1 lb ground pork (or turkey or beef) 1 cup Panko breadcrumbs 1/2 red onion 2 cloves garlic Rosemary - leaves of 3 stems Thyme - leaves of 4 stems Sage - leaves of 2 stems Cider Vinegar - 1 tbsp Olive oil 1 tbsp Directions Preheat oven to 400 F.  In a food processor combine sage, thyme, rosemary, garlic, 1/2 onion, 1 tbsp cider vinegar and 1 tbsp olive oil.  Puree and add to ground pork and panko.  Mix gently.  Roll into about 1" diameter balls. Arrange on a greased baking sheet. Bake for 15 to 20 minutes or until cooked.

So ... I seem to be on kind of a meatball kick lately.  Perhaps, it's because it so hot right now and meatballs only take 20 minutes to cook.  But, more likely it's because meatballs just look so cute and they're bite sized! We've had Crack Meatballs (swedish) and now an Asian variation with peanut sauce.  Next .... Frog Balls (sage & rosemary)! Meatballs: 1 pound fresh lean ground turkey 1/2 pound extra lean ground beef 1 small red onion, chopped 1/2 cup freshly grated parmesan cheese 1/2 cup panko bread crumbs 1 large egg 4 garlic cloves, minced 1 teaspoon fresh garlic, minced Handful fresh parsley, chopped 1 teaspoon red chili flakes 1 teaspoon hoisin sauce 1 teaspoon soy sauce 2 tablespoons extra virgin olive oil Sea salt and black pepper to taste Pre heat oven to 400 F Combine all the ingredients together and mix well to combine. Season with sea salt and black pepper. Roll into about 1" diameter balls. Arrange

I have been wanting to make this recipe for over a year now, and finally I stumbled upon some Agave nectar.  It is a very light and refreshing marinade with just a hint of a kick. Ingredients 2 pounds chicken (we used chicken breasts) 1 teaspoon grated lime zest 1/2 cup fresh lime juice 1/4 cup tequila 1 tablespoon agave syrup  (sometimes called agave nectar) 1 teaspoon ground cumin 1 teaspoon adobo sauce Salt and freshly ground pepper Chopped fresh cilantro, for garnish (optional) Directions Combine the lime zest and juice, tequila, agave syrup, cumin, adobo sauce, 1/2 teaspoon salt and 1/2 tablespoon pepper in a bowl. Pour over the chicken and let marinate at least 30 minutes. Preheat a grill to medium. Grill the chicken until marked, 15 to 20 minutes, turning as needed.