My Menu Blog

1/2 lb. cod, haddock, or orange roughy fillet
1 tsp. olive oil
1 tsp. lemon juice
1/4 tsp. dried basil, crushed
1/8 tsp. black pepper
Dash salt
2 plum tomatoes, cored and cut crosswise into thin slices
2 tsp. grated Parmesan cheese

1. Pat fish dry and cut into 2 serving pieces.
2. Combine oil and lemon juice in a baking dish. Add fish and turn to coat both sides. Sprinkle with basil, pepper and salt.
3. Overlap tomatoes in even layer on fish and sprinkle with Parmesan cheese.
4. Cover with foil and bake at 400 degrees, about 10 to 15 minutes or until fish just begins to flake when tested with a fork.

6 halibut filets (2 lbs.), about 2 in. thick
Salt and freshly ground black pepper
6 slices thinly sliced prosciutto (about 3 oz.)
1½ lbs. yellow and red grape tomatoes
6 basil leaves, thinly sliced
1½ tbs. olive oil
1 tsp. red wine vinegar

1. Cut the fillets into equal-size pieces about as wide as a slice of prosciutto. Because of the size of the halibut, you will probably end up cutting across the fillet, making pieces that are roughly square.
2. Lightly salt and pepper the fish. Lay a prosciutto slice on the work surface and put a piece of halibut in the middle of it. Fold the ends around the halibut. Refrigerate the halibut until ready to cook.
3. Cut the tomatoes in half and place them in a bowl. Add ¾ tsp. salt and toss to coat well. Set aside to let the salt draw out some of the tomato juice. Toss the tomatoes with the basil, olive oil and vinegar.
4. Spray a grill basket with nonstick cooking spray or rub lightly with oil. Place the halibut packages in the basket and place over the fire.
5. Cook, uncovered, on one side until the prosciutto has lightly crisped, 4-5 min. Turn and cook until a knife inserts easily into an uncovered part of the halibut, another 4-5 min. Don’t overcook the halibut; even with the prosciutto wrapping, it will dry out pretty quickly. Total cooking time should be about 10 min.
6. Carefully open the grill basket, making sure the prosciutto doesn’t stick to it. Place the halibut packages on a large platter with the neatest side facing up. Spoon the tomato salad around the outside of the platter, sprinkle with black pepper and serve immediately.

• 4 large heirloom tomatoes, thickly sliced
• 1 handful fresh basil, cut into chiffonade ribbons
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• freshly ground kosher or sea salt and black pepper
• feta or mozzarella cheese

1. arrange sliced tomatoes on a platter
2. drizzle with oil and vinegar
3. seanson with salt and pepper
4. top with basil and cheese

1/2 cup roasted red peppers
5 cloves garlic, coarsely chopped
2 tablespoons olive oil
2 19 ounce cans cannellini beans (drained and rinsed)
1/4 cup white wine
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
3 leaves fresh basil

• cut peppers into 1.4 inch slices
• preheat large saute pan on medium-high 2-3 minutes
•  add oil to pan, swirl tocoat
• add garlic, peppers and remaining ingredients (EXCEPT BASIL) and cook 4-5 minutes, stirring occasionally until beans are thoroughly heated
• chiffonade basil and stir into pan
• cook 1-2 minutes until fragrant
• serve

1 tbs. vegetable or peanut oil
2 to 3 tsp. Thai red curry paste
1 small onion, sliced into rings
½ lb. tofu, cut into cubes (optional)
1 red bell pepper, seed removed, cut into strips
1 green bell pepper, seeds removed, cut into strips
¼ cup chopped fresh Thai basil leaves
1 (14 oz.) can coconut milk
1 tbs. brown sugar
1 tbs. soy sauce
¼ lb. snow peas
1 small zucchini, cut crosswise or lengthwise into strips
1/3 cup (2 oz.) canned bamboo shoots, rinsed and drained
2 cups cooked jasmine rice
2 tbs. chopped fresh cilantro

1. In a large skillet or wok over medium-high heat, stir together the oil and red curry paste until well combined.
2. Add the onion and tofu, if using, and cook until tofu begins to sear.
3. Add the red and green bell peppers and Thai basil
4. Cook and stir until the peppers start to get tender and their colors brighten.
5. Add the coconut milk, brown sugar and soy sauce and stir to combine.
6. Let simmer for 4-5 min., then add the snow peas, zucchini and bamboo shoots.
7. Cook until snow peas are crisp-tender and zucchini is just tender 4-5 min.
8. Serve over rice with cilantro.

¼ cup grated parmesan
2 tablespoons chopped parsley
1 tablespoon fresh basil
2 tablespoons fresh bread crumbs
1 ½ teaspoons grainy mustard
2 tablespoons plus 1 teaspoon unsalted butter
salt
fresh ground pepper
2 chicken breast halves with skin on
1 tablespoon oil

1. heat oven to 450 degrees
2. mix first 6 ingredients together,
3. season well with salt and pepper
4. create pocket under skin of chicken, stuff with stuffing mixture, making sure to disperse evenly under skin
5. place in freezer 5 minutes to firm up
6. heat heavy oven proof pan on stovetop until medium-high heat
7. add oil and remaining butter
8. when butter stops foaming, add chicken breasts, skin side down
9. cook one minutes, move careful not to tear skin, cook total of 4 minutes until skin is well browned
10. cook in oven 10 minutes until no longer pink
11. remove from oven and lest rest 5 minutes under foil tented pan

• 1 cup extra-virgin olive oil, eyeball it
• 2 large cloves cracked garlic, 2 cloves chopped garlic
• 2 medium eggplant, firm
• Coarse salt and black pepper
• 1/2 red onion, chopped
• 1 (28-ounce) can chopped fire roasted tomatoes (recommended: Muir Glen)
• 1 small (8-ounce) can tomato sauce
• 4 sub rolls, split
• 1 cup fresh basil leaves, thinly sliced or torn
• 1/2 cup grated Parmigiano-Reggiano
• 1 pound smoked mozzarella, thinly sliced

• Preheat oven to 450 degrees F.

Heat a small pan with extra-virgin olive oil and cracked garlic in it over medium low flame. Trim ends of eggplants and remove a sliver of the skin off of 1 side, so the eggplant sits flat for you to slice it. Cut the eggplant into 1/2-inch thick slices. Arrange the eggplant on cookie sheets. When garlic sizzles in oil, using a pastry brush, brush both sides of sliced eggplant. Season eggplant with salt and pepper and roast in hot oven 15 minutes or until tender. Turn eggplant once.

Take a couple of tablespoons of remaining extra-virgin olive oil and place in a second pan, a medium skillet, over medium high heat. To hot garlic oil, add remaining chopped garlic and red onions. Saute the red onions and garlic 2 to 3 minutes then add chopped fire roasted tomatoes and tomato sauce then season with salt and pepper. Lower heat and allow sauce to thicken.

Remove eggplant from the oven. Get split sub rolls ready to fill, arranging the split rolls on a broiler pan. Preheat broiler to melt cheese on subs. Pile layers of cooked eggplant, roasted tomato sauce and torn basil into sub rolls, equally dividing ingredients. Top subs with grated cheese and smoked mozzarella cheese. Melt cheeses under the broiler. Serve subs hot.

can also be served over pasta or plain (no bread)

12 ounces pre-washed mixed salad greens (about 8 cups)
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
Salt and pepper
1 1/2 cups cherry tomatoes (about 28)
1 cup canned cannellini beans, drained and rinsed
4 ounces goat cheese (about 1/2 cup)
2 tablespoons fresh basil leaves, torn, or 1 teaspoon dried basil

1. Place greens into a large bowl.
   
2. Whisk together the oil, vinegar, mustard, and salt and pepper, to taste.
   
3. Drizzle the dressing over the greens and toss.
   
4. Divide the greens onto 4 plates, top each with about 7 tomatoes, 1/4 cup of beans and 2 tablespoons of goat cheese.
   
5. Sprinkle with basil and serve.

1 pound thin cut chicken breast meat, available packaged in meat case of market
Grill seasoning (recommended: Montreal Seasoning by McCormick)
2 tablespoons vegetable oil, 2 turns of the pan
2 tablespoons minced ginger root
4 cloves garlic, minced
1 large red bell pepper, seeded and very thinly sliced
1 cup packaged shredded cabbage and carrot mix
3 scallions, chopped on an angle
1/2 cup plum sauce
2 cups basil leaves, loosely packed
1 tablespoon fish sauce
1/2 head iceberg lettuce, cut into half again
1/2 seedless cucumber, chopped Thinly slice the chicken into strips and sprinkle with grill seasoning.

1. Heat a large skillet to screaming hot.
2. Add vegetable oil, then chicken. Cook chicken 2 minutes, stirring constantly.
3. Add the ginger, garlic, peppers, cabbage and carrot mix and scallions and stir-fry another 2 minutes.
4. Add plum sauce to glaze the mixture, toss 1 minute, then add basil and wilt leaves.
5. Add fish sauce and turn to coat.
6. Transfer cooked chicken and vegetables to a bowl.
7. Place spoonfuls of chicken into a piece of lettuce with cucumber and fold lettuce over to eat, like small tacos.

1 cup tomato juice (or V-8) or chicken stock
2 tablespoons olive oil
3 large cloves garlic, minced
1 teaspoon dried basil or 1 tablespoon fresh chopped basil
salt and pepper to taste
optional: minced hot pepper

1. process all ingredients in food processor until smooth
2. let sit at room temperature for at least 30 minutes for flavors to blend or refrigerate overnight
3. heat sauce through and toss with pasta or over chicken and veggies

You can add sliced sausage, mushrooms, peas, or mozzarella