Frog Tales

Spinach & Artichoke Dip Ingredients 1 tbsp olive oil 2 cloves garlic, minced 1 (14 ounce) can artichoke hearts, drained and coarsely chopped  1 lb fresh spinach, coarsely chopped 1/2 tsp red chile flake salt and pepper to taste 8 ounces cream cheese, room temperature 1/2 cup sour cream 1 teaspoon Frank’s red hot sauce 1/4 cup grated parmigiano reggiano (parmesan), grated 1/4 cup mozzarella, shredded Directions In a large dutch oven, heat oil over medium heat and sauté garlic until lightly golden.  Add in artichokes, spinach and seasonings.  Stir and continue to cook until spinach is soft.  Drain mixture into a fine mesh strainer/colander and squish to get rid of excess moisture. Place dutch oven back on the stove over medium low heat and add cream cheese.  Allow the cream cheese to get gooey and melty :-) then add the spinach mixture back in, along with the sour cream, hot sauce and cheeses. Mix everything together and bake in a preheat

For those of you who are suffering from "Island Withdrawal", here is a recipe that will let you close your eyes and hear the palm trees swaying and waves crashing onto the shore at The Boiled Frog :-) This salad has some leftover Bahn Mi Pork included Ingredients 1 very ripe mango 1 teaspoon chili garlic sauce 2-3 small leaves of mint 1 tablespoon chopped fresh cilantro 1 tablespoon chopped green onion 2 tablespoons rice vinegar 2 tablespoons vegetable (coconut) oil 1 teaspoon sesame oil ½ teaspoon sugar pinch of salt 1 tablespoon water Instructions Cut the mango down either side of the pit so that you have 2 pieces with mango flesh and a central piece containing the pit. Discard the piece with the pit and scoop the pulp out of the other 2 pieces. Place the mango pulp along with all other ingredients in a blender and blend until smooth. Refrigerate until ready to serve. Serve over a salad of napa cabbage, arugula, cucumber,

These sandwiches  are amazing and fresh and delicious!  And to quote Steve "This is the best sandwich that I have ever eaten!"  Base recipe from - http://heatherchristo.com/cooks/2013/09/08/bahn-mi-sandwich/ Bahn Mi with some extra pan juices for dipping 1 recipe Marinated Grilled Pork (Recipe Below) 1 soft French Baguette, cut into 4 portions or 4 mini baguettes 5 tablespoons siracha mustard mayo 1 recipe pickled Carrots 12 slices pickled jalapeño pepper slices Handful of fresh cilantro Marinated Grilled Pork 3 tablespoons fish sauce 2 tablespoons honey 1 tablespoon vegetable (or coconut) oil ½ teaspoon sesame oil 1 tablespoon packed brown sugar 2 tablespoons reduced sodium soy sauce 2 garlic cloves, minced ½ teaspoon grated fresh ginger ½ teaspoon freshly ground black pepper 1 pound pork tenderloin, sliced into ½ inch thick medallions Fast Pickled Carrots 2 large Carrots, peeled and cut into matchstick sized pieces 1 cu

Cake: 3 c. flour 1/4 tsp.salt 1 c. sugar 4 tsp. baking powder 1 1/2 c. milk 2 eggs 2 tsp. vanilla 1/2 c. butter, melted Topping: 1 c. butter, softened 1 c. brown sugar 2 Tbsp. flour 1 Tbsp. cinnamon Directions: Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes. Glaze: 2 c. powdered sugar 5 Tbsp. milk 1 tsp. vanilla While warm drizzle the glaze over the cake.

$5 Dollar Beach is a great beach on the windward side of our island, crazy as heck to get to but definitely worth the trip.  It's a great place to hang out with friends, swim, play in the sand and have a bbq.  Now, this is no ordinary bbq ... there are no buckets of greasy chicken and limp fries.  Once Chef Caroline and I start planning our menu, it can sometimes take on a life of it's own :-).  I can't wait for our Jamaican theme in 2 weeks.    A content beach puppy Menu:  Pizza Bread (V) Calabrese Pizza Dip (V) Italian Sausage Meat Sauce Dip Chicken Satays & Peanut Sauce Popadums & Dhal (V) Coconut Rice Thai Salad & Peanut Lime Dressing (V) Buffalo Chicken Wings Buffalo Cauliflower Bites (V) Bleu Cheese Dip (V) Pumpkin Spiced Donut Holes Here are some of the recipes ... I haven't perfected all of them and sadly some were just made up as I went and I didn't write them down.  Most of the Thai recipes are Caroline's. Calabrese

Rosemary Roasted Chicken & Vegetables Inspired by - http://www.foodnetwork.com/recipes/jamie-deen/butterflied-chicken-with-roasted-root-vegetables-and-pan-gravy-recipe/index.html Ingredients 1 chicken (3 1/2 to 4 pounds) 4 + 2 tablespoons olive oil 8 red potatoes, cut in 1/2" chunks 2 large carrot, peeled and cut into 1-inch chunks 1 large red onion, peeled and sliced into 1/2" rings 1 celery stalk, cut into 3" chunks 10 large mushrooms, quartered 2 teaspoons chopped fresh rosemary 2 tablespoons chopped fresh parsley 2 teaspoons fennel seeds, crushed 2 teaspoons smoked paprika Kosher salt and freshly ground black pepper 1 cup chicken stock 1 tablespoon butter Rosemary sprigs Directions Take the chicken out of the refrigerator and remove the innards from the cavity. Pat dry with paper towels. Let stand at room temperature for about 1 hour. Adjust the rack to the center of the oven and preheat to 450 degrees F. Use

This post is long overdue - we did a Porktastic Feast on Father's Day for Steve. I don't think I modified the recipes much, so here are the links along with some pics from the day. Champagne with Mango Passionfruit Sorbet, topped with Beer Candied Bacon - http://tideandthyme.com/beer-candied-bacon/ Bacon Cheddar Beer Bread http://www.lemonsforlulu.com/2012/09/26/bacon-cheddar-beer-bread/ A super hero care package http://www.tipjunkie.com/holiday-crafts/fathers-day/fathers-day-craft/diy-fathers-day-gift-for-your-superhero/ Filled with all sorts of fun things Bacon Bowls filled with Bacon & Gouda Mashed Potatoes  http://www.notmartha.org/archives/2008/02/27/bacon-cups/ http://www.bhg.com/recipe/cheesy-mashed-potatoes-with-gouda-and-crispy-pancetta/?socsrc=bhgpin101812goudemashedpotatoes The plating - Smoked Spare Ribs with Bacon Cheddar Beer Bread, Bacon Cups filled with Bacon Gouda Mashed Potatoes &

Mango mint smoothies 3/4 cup vanilla yogurt juice of 1 lime 4-5 mint leaves 1 cup mango 1/2 cup ice Put everything in the blender and whir the heck out of it, pour into tipsy glasses and top with an ounce of amber rum if you are feeling rummy and stir.

This recipe came from Michael at a great place called Latitude Adjustment up in Fairbanks, Alaska https://www.facebook.com/latitude.adjustment.1?fref=ts I modified it a bit, 'cause I just can't help myself :-) Sesame Ginger Stir Fried Noodles 1 tbsp olive oil 1 red onion sliced into ½” wide pieces 1 tbsp fresh ginger, minced 3 cloves garlic, minced 1 can baby corn 1 cup bean sprouts Fresh ground black pepper 1 tsp garlic chili sauce 1 tsp ginger sesame seasoning 2 tbsp sesame oil 1 tbsp rice vinegar ¼ c soy sauce Sesame seeds (for garnish) Fresh cooked Angel Hair Pasta   In a large frying pan over high heat 1 tbsp olive oil add onion and cook until translucent and starting to brown. Add ginger, garlic, corn, bean sprouts, pepper, garlic chili sauce and ginger sesame seasoning, cook for 1 minute.  Add cooked noodles, sesame oil, and rice vinegar, stirring frequently. Cook over high heat until noodles start to change color to a nice caramel brown (ab

Thai Spiced Turkey Burgers adapted from: http://www.nakedavocado.com/2013/06/thai-spiced-turkey-burgers/ Serves: 4 – 6 1 pound ground turkey 1 egg 1 teaspoon garlic chili sauce 1 bunch green onions, diced 1/2 cup cilantro, chopped 1 tablespoon tamarind sauce 2 cloves garlic, minced 1 teaspoon ginger, minced 1 teaspoon coriander 1 teaspoon lime juice ½ teaspoon sea salt 1/2 teaspoon black pepper 1 tablespoon sesame oil 1 - 2 tablespoons olive oil Combine all ingredients except olive oil in a large bowl, and mix together well using your hands. Form 4 – 6 patties, and place on a plate. Heat olive oil in a frying pan over medium-high heat, and fry each patty for 5 minutes on each side or until cooked through. Serve each patty with thai or sesame noodles Thai noodle recipe - http://boiledfrog-frogtales.blogspot.com/2012/08/thai-fish-cakes-noodles.html Sesame noodle recipe - http://boiledfrog-frogtales.blogspot.com/2013/08/sesame-ginger-stir-fried-noodles.html

We took this dish to a beach bbq at $5 Beach last weekend.  It was a huge hit! Coconut Chick Pea Korma adapted from http://www.nlrockrecipes.com/2013/08/coconut-chick-pea-korma.html For the sauce begin by pureeing together: 4 cups diced white onions 6 cloves garlic 1 cup water In a large saucepan (I use one that I call my cauldran) heat 3 tbsp olive oil or ghee Add the pureed onion mixture and cook over medium heat for a few minutes stirring constantly. Then add: 2 cups canned crushed tomatoes 2 tbsp freshly grated ginger root 1/2 cup ground toasted almonds 1 cup coconut milk 1 tsp garlic chili sauce 2 tsp turmeric 1 tsp cinnamon 1/2 tsp ground cardamom 4 tsp madras yellow curry powder 1/2 tsp nutmeg 1 tsp salt 1 tsp black pepper 1 tsp ground coriander seed 2 tsp garam masala 1/2 tsp ground cloves 1/2 tsp cumin 1 tbsp brown sugar Simmer slowly for about 20 minutes then add: 4 cups canned chick peas, rinsed 1 cup plain low-fat yogurt  Simmer for

The marinade is fantastic for shrimp or chicken that you are planning to throw on the "barbie". Balsamic Rosemary Marinade (adapted from http://media-cache-ec0.pinimg.com/originals/45/fd/d6/45fdd6db4c789d920233c119244ef22e.jpg) 2 tbsp balsamic vinegar 1 shallot 2 cloves garlic 1/4 cup fresh basil 1/4 cup fresh rosemary 1/2 tsp red pepper flakes sea salt and fresh ground black pepper (about a tsp of each) 1/4 cup white wine 3 tbsp olive oil Put all ingredients except oil into a blender, and pulse until everything is well broken down.  With blender running slowly add in the oil, and continue "whirring" until it is well blended. Now you can use this to marinade shrimp or chicken, reserving a couple of tablespoons to use as a salad dressing if you choose to top a salad with the grilled shrimp or chicken. 

I'm Back!  We've been cooking up so many yummy recipes in the Boiled Frog Kitchen, and virtually all of them required modifications from the recipes that I found on the internet.  So, instead of just posting the link and saying what the modifications were, I'm going to write them out for you. Dilly Cheesy Sausage Biscuits: adapted from: http://www.plainchicken.com/2010/10/sausage-cheese-puffs.html 1/2 pound sausage 1 1/2 cups biscuit/baking mix 2 cups shredded Cheddar cheese 6-7 Tbsp buttermilk (or a blend of cooking cream & milk) 2 tbsp fresh dill, chopped 1 tsp fresh ground black pepper Preheat oven to 400. In a skillet, cook and crumble sausage until no longer pink; drain.  In a bowl, combine biscuit mix, cheese, dill and pepper; stir in sausage. Add buttermilk and toss with a fork until just moistened. Shape into 1-1/2-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 400 degrees F for 12-15 minutes or until puffed and golden brown.