Category: Recipes (Page 23 of 55)

How can you improve on a fresh, juicy peach?  Layers of peaches, cream, and rich, buttery macadamia nuts, of course! Try this easy parfait recipe for a refreshing treat in the midst of the dog days of summer…

Peaches ‘n’ Cream Parfait

Serves 2 (large parfaits) or 4 (small parfaits)

Ingredients:

• 1 cup honey roasted macadamias, halves and pieces*
• 1 cup fresh ricotta cheese
• 1 cup vanilla yogurt
• 1 teaspoon vanilla
• 2 tablespoons  confectioners’ sugar
• 3 cups sliced fresh peaches
• 1/2 cup honey roasted macadamias, extra, for garnish*
• mint leaves (optional), for garnish

1. Using electric beaters, whip together the ricotta, yogurt, vanilla and sugar until thick and fluffy. 
2. Place a layer of the peaches in parfait glasses (or one large dish), top with some of the ricotta mixture and sprinkle with the roasted macadamias.  Repeat layers  (make as many layers as desired), finishing with a layer of the ricotta mixture.  Sprinkle top with the chopped honey-roasted macadamias and garnish with mint, if desired.

*Note: Macadamia nuts make a truly exotic, decadent parfait, but feel free to use your favorite nut (cashews, pecans, etc.) or coconut (toasted). Be creative!

This recipe is direct from Heidi’s cookbook, ‘Cook This!’ Become an ITS member to download a free copy!

In her own words… “I’ve been makin’ this sandwich long before anyone ever thought of combining oranges and curry – well, maybe not THAT long… However, none of my [charter yacht] guests had tried this flavor combo  – must have spread the word.”

Curry Chicken & Mandarin Orange Pita Salad  

Serves 4

Ingredients:

• _ 3 lg. boneless chicken breasts – par boiled
• _ 10 oz. mandarin oranges – canned and drained
• _ 3/4 C. Mayonnaise
• _ 3 T. Curry Powder, divided
• _ 2 Green Onions – chopped on the bias
• _ 1/3 C. Celery – small dice
• _ 16  Leaves Butter Lettuce (optional)
• _ 4 Pita Pockets – halved
• _ Salt and Pepper to Taste

1. Heat a large pan of water to a boil, reduce heat just a little and add the chicken breasts (skin on optional), 1 tsp of salt and 1 Tbsp of the curry powder. Cook, turning occasionally, until done, about 10 minutes (165 degrees for 15 seconds with a meat thermometer in the thickest part of the breast means it’s done). Remove from the pan and pat dry with paper towels.
2.  In a separate bowl, combine the mayo, the remaining 2 Tbsp of curry powder, oranges, onions and celery (set aside a few oranges and some onion for garnish). Let the mayo mixture sit in refrigerator for at least 20 minutes.
3. When chicken is cool enough to handle, cut into bite sized chunks and add to the mayo mixture. Taste for seasoning.
4.  Halve the pita pockets and open carefully. Lay a butter lettuce leaf or two inside each pita and add enough chicken mixture to fill. Garnish with onions and oranges.
5. You can also make this an entrée salad by eliminating the pita.

I received a press release about the Honolulu Fish Company and their new Poke Packs a while back and asked if I could sample some of their product and “play with their food.”  They graciously sent me 5 pounds of their  highest grade sashimi Ahi and boy did we have fun in the kitchen!!  While we did whip up a tasty little bowl of Poke, I went for an 8 oz. steak on the grill with a sweet little side of Wasabi Butter.  Amazing product and so great for summer BBQ’ing.  To learn more about their products, click here.  www.honolulufish.com

Grilled Ahi Tuna Steak with Wasabi Butter

Serves 2

Ingredients:

Tuna:

• 2     6-8 oz. Ahi Tuna Steaks from Honolulu Fish Company
• 1 T.    Olive Oil
• S&P to taste

Sauce:

• 1T.    Olive Oil
• 2 T.    Minced Shallot
• 1T.    Minced Garlic
• 1/2 C.    White Wine
• 1/2 C.    Heavy Whipping Cream
• 1/2 t.    Sesame Oil (optional)
• 2 t.    Wasabi Paste
• 4    Pats Cold Butter
• S&P to taste

1. Pre heat grill to medium high.  Liberally salt and pepper the tuna steaks.  If possible, cut steaks to about 1 1/2 inches thick.  Sear on both sides for approx. 2-3 minutes for medium rare.  Set aside and immediately start making your sauce. Unless you can do it BBQ-side simultaneously… (this makes you Chef material, indeed, or just a damned good BBQ’er)
2. Heat sauce pan to medium and add the olive oil, shallot, and garlic; cook until just translucent.  Increase heat and add the white wine, reducing until pan is nearly dry.  Add the heavy cream, sesame oil and wasabi paste and reduce by half (add more wasabi if you like it hot).  Adjust seasonings, reduce heat and add pats of butter.  Drizzle over steaks and serve with miso salad and sticky rice.

Bananas? Peanut Butter? Chocolate? Feeling ‘All Shook Up’ yet?? We think that the King would approve and hope you will, too!!

“Elvis-Would-Have-Loved-This” Ice Cream Terrine

Serves 10

Ingredients:

• 2-1 pint containers vanilla ice cream
• 2 small bananas, chopped
• 1 Tbsp fresh lemon juice
• 1 pint chocolate ice cream
• 1/4 cup crunchy peanut butter
• 5 cream-filled chocolate cookies (peanut butter cream filled is even better!)

1. Line an 8 x 4” loaf pan with plastic wrap, allowing extra to hang over the sides. Place 1 pint of the vanilla ice cream into a bowl; allow ice cream to soften slightly. In a food processor, blend the banana and lemon juice until pureed. Fold banana mixture through the softened ice cream until well combined. Spread into the bottom of the loaf pan. Freeze for 1 hour or until firm.
2. Place the chocolate ice cream in a bowl; allow ice cream to soften slightly. Swirl the peanut butter through the softened chocolate ice cream. Spread over the banana ice cream layer. Freeze for 1 hour or until firm.
3. Place the remaining pint of vanilla ice cream in a bowl; allow ice cream to soften slightly. Use your hands to roughly crush the cookies into the bowl. Fold the cookies through the ice cream. Spread over the chocolate ice cream layer. Cover with plastic wrap. Freeze for at least 4 hours or overnight to firm.
4. To serve, invert terrine onto a cutting board or serving platter. Remove the plastic wrap and cut into slices to serve.

A great ‘beat the heat’ starter to wow your summer party guests! It’s easy enough to make it a weeknight staple, too!

Grilled Tomato & Arugula Bruschetta

Makes 8 bruschetta

Ingredients:

• 4 garlic cloves
• 8 medium size vine-ripened tomatoes, seeded and chopped
• 1/4 cup chopped basil leaves
• 6 Tbsp extra virgin olive oil, plus extra to drizzle
• Salt and pepper, to taste
• 8 slices of ciabatta or other Italian woodfired bread
• 2 cups baby arugula
• Balsamic vinegar (good quality), to drizzle
• Shaved Parmesan, to serve

1. Finely chop 3 of the garlic cloves, then place in a bowl with the chopped tomatoes and basil. Stir in 1/4 cup of the oil, season well, then set aside.
2. Brush bread on both sides with the remaining 2 tablespoons of oil. Grill over high heat to mark and toast both sides of the bread. Halve remaining garlic clove, then rub one side of the bread with the cut side of the garlic.
3. When ready to serve the bruschetta, pile the tomato mixture on top of the grilled bread. Top with arugula, drizzle with extra oil and balsamic vinegar, and garnish with Parmesan.