Entree – Page 7 – Rosemary and the Goat

Santa Maria-Style Tri Tip with Salsa

Just in time for your Labor Day cookout.

Have you ever come across a beef tri-tip in the market and didn’t know what to do with it? I have to admit I don’t think I have ever heard of it (or don’t remember) until last year and my son, Scott who lives in Chicago mentioned buying one and after seeing how juicy and delicious his looked I was then on the lookout for that particular cut of meat.

Then back at Easter, son, Paul cooked one for a house full of Sunday brunch guest. He served his as an appetizer to his pulled pork he had cooking on the grill. I got to taste his and it was juicy, medium rare and tasted like a great piece of steak.

Santa Maria-Style barbecue is a culinary tradition rooted in the Santa Maria Valley in Santa Barbara County (this from Wikipedia) and dates back to the 19th century and centers around the beef tri-tip, seasoned and grilled over coals. Read the above link for more information.

September 8, 2017 By Sherry

Entree/ Pork/ Poultry

Egg Roll in a Bowl

A lot less work than making egg rolls.

Still watching those hurricane (Harvey) rains come in and it’s still hot here in Texas, of course, and not that I look for easier things to make, but this is a super quick dish to throw together once you get everything chopped and if you have a mandolin it will save you so much time.

My twin sister and I have been making egg rolls for years. We make bunches of them and freeze so when we are ready to make some good Asian food, the egg rolls are awaiting in the freezer.

I saw a recipe on Pinterest for Crack Slaw or Egg roll in a Bowl and decided to make my own version similar to how we make our Best Egg Rolls. I can’t believe how much easier this is than the hours I have spent making egg rolls. Of course, there is nothing to put in the freezer after this meal; maybe just enough for leftovers the next day.

August 27, 2017 By Sherry

Beef/Veal/ Entree

Portobello Stuffed Mushrooms

Healthy ingredients stuffed into mushroom.

Recently we went to Chicago to visit our son and his family. Two birthday cakes and lots of good food later I still lost three pounds after returning from being gone for nine days.

One night we went to a great restaurant called E + O Food and Drink (Earth and Ocean) and my husband had this great pork pata (shank) recipe that had a pate sauce. I may be trying that sometime this fall or winter when the weather fits the dish here in Texas.

We had very nice cool days while there and even slept with the windows one night, which we never do here in Texas. When we stepped off the plane back here in Texas and the heat hit us in the face we knew we were home.

I have a friend on the Fast Metabolism Diet so I decided to try this healthy recipe for her which is a stuffed portobello mushroom. I found some ground turkey and ground beef in my freezer and had lots of extras to add in. I’m serving mine over some spinach, either raw or cooked; either way it will be a healthy burger for any meal. You could add a bunch of vegetables on the side to complete your meal.

August 21, 2017 By Sherry

Entree/ Fish/Seafood

Vegetable Noodles with Cedar Plank Salmon

Do you want something cool for dinner on a hot summer night?

I cook all the time it seems like whether it is summer, fall, winter or spring. Soups are not as appealing in the summer months as the other three seasons and I don’t like eating a lot of cold foods in the cooler months when all you want is some good comfort food. But, when it is 100° outside with the “feels like” temperature even higher than that I do occasionally go for something easier and cold for dinner.

The day I bought this salmon, it wasn’t even on my grocery list. But, when I happened by the seafood section and saw this beautifully arranged salmon fillets, I had to buy some. We are lucky here in our part of Texas to have a great assortment of seafood year round. This salmon was a beautiful orange and was a wild caught fish which makes it even better.

The recipe I came across for the marinade for this dish used soba noodles. I decided to make it “pasta” free and make my noodles from zucchini, cucumber, carrot and onion. Remember, I don’t want to call this zucchini pasta because it isn’t fooling anyone saying that. I wouldn’t want my tastebuds set for some good pasta and get a mouth full of vegetables but, if you know in advance that this is a very healthy dish, you will not mind at all that it’s carb free.

August 3, 2017 By Sherry

Appetizers/ ColdApp/ Entree

Tuna Tartare Nachos

Delicious, down to the last bite!

On our way to our grand-nephews wedding in Alabama back in June we decided to break up the almost 800 mile drive by spending the night in Meridian, Mississippi. As usually, I’m online searching for a restaurant that we want to try and this little gem of a restaurant caught my attention — Harvest Grill. It has a relaxed, casual feel and an inventive menu, just our type of place.

The restaurant was having some sort of brew event on the patio when we got there but we decided to get out of the heat and sit inside. We sometimes like to order from the appetizer menu so we can try several things and save room for dessert; which we did this night and tried their creole bread pudding with caramel and white chocolate shavings with scoops of ice cream between the four small squares of bread pudding — fantastic.

Now back to some of their appetizers. My husband ordered oysters on the half shell then another order of Black and Blue Oysters (steak and blue cheese). I knew when we were still 100 miles away I would be trying their Tartare Nachos — Ahi tuna over Asian slaw with avocado edamame and a habanero peach glaze and wasabi aioli; I loved the crunch of the wonton crisp, the heat from the wasabi and the peach glaze and the sesame flavor of the slaw. All my favorite ingredients and now I was going to have to come up with a recipe to make this exciting, tasteful dish.

July 16, 2017 By Sherry

Appetizers/ Entree/ Fish/Seafood

Crab Cakes with Red Pepper Yogurt Sauce

Great use of leftover crab meat.

My son and his family were here recently and he made a wonderful Grilled Redfish on Half shell with Crab Macque Choux (corn) and a Carrot Habanero Burre Blanc Sauce. It was delicious and even though I could not begin to top his dish (see below) I did have 1/2 pound of crabmeat leftover from his Macque Choux .

So, one night we had some friends over and I decided to make a tuna tartare appetizer (recipe coming soon) we had tried at the Harvest Grill in Meridian, Mississippi when on our way to a family wedding in Alabama. And I wanted to come up with a crab dish to use that left over crab. I debated over either a crab spread (hot or cold) or crab salad but when I found this crab cake recipe I decided to try it because it used some avocado on the plate as a resting place for the crab cake and a red pepper sauce smeared on the plate. Visually, it just jumped off the page and I think I actually had all the ingredients to make it.

July 10, 2017 By Sherry

Entree/ Salads

Shrimp and Avocado Salad

Love at first site!

My sister, her daughter-in-law, her 2 grandsons and son and two of our grandsons from Austin came to visit and even though I’ve had a couple of months to plan my menus I get down to the wire on what I want to have for the week — burgers (✓), BBQ (✓), teppanyaki steak on my new grill top bought for outdoor kitchen (✓), homemade pizza on our Kamoto Jo smoker (✓), and maybe some mussels for lunch one day (✓ didn’t get around to) and cook those in a new contraption we have for the grill (a basket you can either fry in, steam in or boil in and it will be perfect for mussels. (Will do the mussels another time this summer.)

I needed just one more dinner and when I was browsing Pinch of Yum’s blog this shrimp avocado bowl just jumped off the computer and I immediately knew what I was going to add to the mix — some oranges, some roasted walnuts, toasted sesame seeds and some cilantro and green onions for garnish. The miso dressing was so good on this salad.

July 3, 2017 By Sherry

Entree/ Poultry

Sichuan Red Chili Chicken

Some like it HOT!

Back in May we were in Austin to babysit the new grandson, Frankie and his brother, Thomas, while his parents went to a Derby party one night and a wedding the next night. It easy taking care of a two month old because he couldn’t crawl and get into stuff or get up and run all over the house with Gran tailing him to make sure he didn’t get hurt. All Frankie did was lay there and look cute while his big brother did all the other stuff.

One night we ordered Chinese and our SIL told us about one of his favorites from this restaurant which was fried chicken (a lot smaller than I made mine), breaded, fried and then covered with these fried hot pepper pieces. He warned us that it was almost 50/50 ratio of chicken vs hot peppers. The pepper wasn’t crushed red pepper but the whole dried peppers you buy in the produce section and then broken up into small chunks. At first we thought we were just eating chicken skin because the pieces were so tiny but soon realized that it was indeed chicken pieces with skin cut into tiny pieces maybe 1/2″ thin pieces and fried until crisp and then heaped high with hot peppers.

June 19, 2017 By Sherry

Beef/Veal/ Entree

Beef Tenderloin Steaks with French Onion Sauce

Not the prettiest picture but oh, so good!

If you’re thinking of cooking steaks any time soon and want something just a little different, try my beef tenderloin steaks with French Onion Sauce. The sauce smells like French onion soup while it’s cook. Top a toasted piece of French bread with your cooked steak and the sauce and you will be delighted with the surprise.

I did these steaks recently when friends came over. My steaks were on the small size (6 oz.) but by the time we added it to the bread and sauce it was almost more than we could finish. If you aren’t a big meat eater, try 4 oz. steaks for the ladies and maybe 6 oz. for the guys.

June 12, 2017 By Sherry

Entree/ Poultry

Lemon Chicken with Red Pepper

Another chicken recipe!

How many more recipes can there possibly be for chicken? I would guess there are more ways to cook chicken than any other protein that we all eat.

We love lemon and chicken and to put these both together in a recipe inspired by Aspicyperspective.com made a delicious recipe after I tweaked it some. I wasn’t interested in doing her Paleo version so I used regular soy sauce and regular flour (although I did try some with the coconut flour). I also looked at some comments and decided to add in some five spice powder, and Szechuan peppercorns. I wanted the recipe to have more Asian flavors and those spices did the trick.

I also thought the chicken could use a little more color and I just happened to have a red bell pepper and after cutting it into slivers, gave it a quick fry after finishing up the chicken and to top with some crushed red pepper made this a delicious meal.

June 6, 2017 By Sherry

Entree/ Poultry

Crispy Chicken Cutlets with Avocado

Let’s hear it for WHITE BREAD!

Recently I had to go on a low-fiber diet for two weeks. Ok, so all I had to do was think of all the things you should not eat like white bread, and white rice was at the top of my list of things that I can happily eat and not feel guilty about.

Peanut butter sandwich (yes) with white bread, bologna sandwich can’t be beat on white bread. How I love white rice; yes, we normally eat brown rice but I like the texture of white rice the best. I’ve got to hurry so I can squeeze in some good cucumber sandwiches on soft white bread before the clock runs out and we return to our somewhat healthy way of eating. The Panko crumbs and cornflakes in this recipe barely have any fiber in them so this was the perfect recipe to fill in one of my 14 days of low-fiber meals.

This was one of Southern Livings recipes in their April magazine I jazzed it up with some sliced avocado and also added some Italian seasoning to the crumb mixture. I think it was delicious and my husband did too; he thought it needed more cheese in the sauce, but you can decide for yourself if you want to add more.

May 12, 2017 By Sherry

Appetizers/ Entree/ Poultry

Crispy Buffalo Wings with Two Sauces

Who doesn’t love chicken wings?

I love, love, love chicken wings. Put a bone in it and I like it. Pork chop bones; great to try and get all the meat off it, chicken necks (yes, fried chicken necks; that’s the best part of the chicken.), and those crispy little wings. My favorite part of the wing is actually the flat part and not the little drummy part.

Seems like years ago when people made buffalo wings they put a flour coating on them kind of like KFC and then I started seeing “naked” wings advertised. I don’t like the wings tossed with the sauce; too messy and sticky to eat. So, when we go to our favorite place, I ask for extra crispy wings with sauce on the side. One reason I ask for extra crispy besides that is the way I like them is that you are getting fresher wings and not something that’s been sitting back in the kitchen soaking up all that hot sauce.

I have a confession and this is hard to admit. I love celery with either blue cheese or ranch dressing but when I order it at our wing place, they give you a container of dressing and like 5 short pieces of celery. I eat as much celery with my wings as I do the wings. So now when I know we are going there, I take a bag of celery sticks (a lot), I order one dressing/celery and when I finish their celery, I take out my own and put on the plate. I know, that is pretty cheap of me but I’m not spending six bucks to get as much celery as I want. Ok, I guess I am cheap.

March 12, 2017 By Sherry

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