Air-Fried Roasted Italian Vegetables
Tonight is all about Roasted Italian Vegetables. To be exact, Tumbled, Air-Fried Roasted Italian Vegetables. And that’s what makes tonight’s meal new. I’ve been cooking Roasted Italian Vegetables for decades, usually in the cooler portions of the year. But I just recently acquired a roasting basket for my air fryer. This was inspired by my latest air fried french fry craze, but I saw it for many other uses, healthy potato chips, chicken wings and roasted chick peas. But, as much as I searched, I didn’t find anything on roasting veggies, other than asparagus. So I worked this up much like any Roasted Italian Vegetables I’ve done in the past, but finer chops and a smaller amount. Mushrooms Squash Zucchini Sweet Onion Bell Peppers...
Blackened Halibut Sandwich served with a Heart of Palm Ceviche
A quick shout-out to the humble fish sandwich. Tonight we give you a Blackened Halibut Sandwich served with a Heart of Palm Ceviche. The fillet was dried and seasoned with Kevin’s Creole seasoning, Spanish sweet paprika, cayenne pepper and fresh cracked black peppercorns. This was seared in a Moroccan olive oil. About 3 minutes each side on a medium-high heat in a cast iron pan. It was too hot outside to use the griddle. We toasted two types of bread mine was a Bolillo bread. On this was spread a simple yogurt/hot sauce mix, both side. The fish went down, on mine a slice of cheese, three slices of dill pickles and some butter lettuce. Then topped off with the top bun. Served with a delightful Heart of Palm Ceviche. Heart of Palm Ceviche1 can of hearts of...
Vietnamese Spring Rolls
It’s HOT. Spring Rolls for dinner! Vietnamese Spring Rolls Recipe Ingredients:• 1 lb Large Shrimp (21-25 count), peeled and de-veined (keep the shells). I buy the cooked ones. I take the tails off and then marinade in olive oil with Italian seasoning and a bit of pink Himalayan salt • 3 oz Vermicelli Rice Noodles• 1/2 Butter Lettuce (15 leaves)• 2 Carrots, peeled and julienned• 1/2 English Cucumber julienned (or 3 small cucumbers)• 1 cup Cilantro sprigs• 15 Round Rice Paper Sheets (8.5” diameter) Vietnamese Dipping Sauce:• 1/3 cup water (preferably filtered)• 1/4 cup fish sauce (three crabs brand)• 1/4 cup granulated sugar, or to taste• 2 Tbsp lime juice (freshly squeezed from 1 lime)• 2 tsp rice wine vinegar• 2 tsp chili garlic sauce, or to taste (more...
Chicken Sausage Breakfast Toady
And now for something completely different! Let’s call it a Chicken Sausage Breakfast Toady! Cut a slit down the center of a Chicken Sausage, leaving about 1/2″ uncut on each end. Push a bamboo skewer through and push the sides out to create a void. Put this in a Kerrygold Grass-fed buttered (or Moroccan Olive oiled) skillet, cover and cook over a medium heat for a few minutes. The sausages are fully cooked already, but I didn’t want to add cold eggs to cold sausages. Add chopped onions and red bell pepper to the void, cover and cook for a few more minutes. Turn the heat to medium low and crack in two eggs. Season with fresh cracked black pepper and pink Himalayan salt. Cover and cook till the egg is done, about 5 minutes. Top with fine shredded...
Steak Fajita Rolls
I don’t know even what to call this. It started out as a steak fajita with an edge. served with Tajin fries. But I couldn’t find a flank steak to pound down to make it. So I bought a pile of thin sliced round steaks. Not my plan. I used my new french fry cutter to dice up some onions and red bell peppers which I sauteed in Moroccan olive oil while I grilled some cubbenelle peppers on the grill. All of this is research work for when Hatch Peppers show up on the East Coast next month. The foundation is the slabs of think beef, seasoned with Kevin’s Cajun Seasoning. This was spread with re-fried beans. Then a thin layer of sour cream. This was topped with a layer of provolone cheese. On this went the peppers and onions. This was topped with the...
Almost Hatch Burgers
For some reason we launched into a conversation about Hatch Peppers this week. The Food Lion is not known for carrying them, but we decided to give it a shot with what we had. This is our Hatch-ish Turkey Burger. And it turned out great. We seared two Cubennela peppers in avocado oil and then added some thin sliced Vidalia onions. These were set aside. The plan was to do this on our flattop grill, but we had a storm moving through, so everything here is on a single cast iron skillet. We sweated down some onions, then added some garden fresh basil and then some minced garlic. This was set aside to cool. Meanwhile we mixed some yogurt with some mustard, hot sauce and ketchup to make a quick sauce. In a bowl we mixed a pound of ground turkey with a teaspoon of...