I am usually not a big soda fan but I almost always am tempted by the pretty glass bottles of Italian Blood Orange Soda, especially when it is hot outside. I think about some in a tall glass of ice (okay, sometimes with a little vodka in there too) and the next thing I know I have multiple bottles in my shopping cart.
Anyway, I’ve seen this type of soda at Trader Joe’s and Safeway so I bet I could find it where you live. Here is a fun thing to do with it.
You could, of course, also use regular orange soda.
Italian Blood Orange Float
Blood Orange Soda (figure about 1 cup per float)
Vanilla Frozen Yogurt or Ice Cream (a pint should yield four floats)
Scoop some ice cream or frozen yogurt into a tall glass. Two generous scoops works well. Pour in soda until it comes up to the top and foams. Mmmm…tastes like . . . → Read More: Hot Weather Treat: Blood Orange Float
Hot! Hot! It is hot in Portland. About 99 Saturday and 95 today (Sunday). Thankfully, we are, hopefully back to the 80′s and 70′s (yay!) this coming week. I am not a fan of hot weather, which is one of the reasons that I wanted to move North, but we do get a handful of 90+ days each Summer. This is a nice recipe for those kind of days or any kind of day, really.
I wasn’t quite sure how they would turn out but I am happy to say that both jwa and I really liked these shrimp cakes. They are also a great use for a bag of frozen shrimp (defrosted) that you may have hanging around the freezer. Also, you can use panko for all of your breadcrumbs here, but personally, I kind of like to save my panko for breading-type applications and use regular, plain breadcrumbs for filler type uses. So, I used both type of crumbs here.
When I made these, I did a half recipe and got four nicely sized cakes, which along with a Spinach & Strawberry Salad, was a good amount for two people. The recipe as written below, should yield eight . . . → Read More: Shrimp Cakes with Spicy Lemon and Paprika Aioli
My new goal is to post at least once a week. So sad. I was trying to figure out this morning why it is I’ve gotten lazy. Okay, one, because I’m kind of lazy. But also, (this would be point two) after having this blog for three (!!) years, most of the stuff I make around the house is not new. They are recipes that I’ve made and posted about before. There. I feel better now.
This is a great Summer meal. You could eat it all room temperature if it’s really hot or just have the sauce a little chilled. I used a little of my sauce as a quick marinade. I liked the way that worked as I also got grilled parsley and cilantro. Yes, cilantro. I added some of that to my chimichurri. If you don’t want to do that, just use all parsley!
New: Printable recipe pdf!
Grilled Halibut with Chimichurri
Adapted from a Gourmet Magazine recipe
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tbsp water
1 tbsp minced garlic
1 tbsp minced shallot
1/2 tsp hot red-pepper flakes
1/2 cup chopped flat-leaf parsley
1/4 cup chopped cilantro
2 (6- to 8-oz) halibut fillets
Whisk together the 1/3 cup olive oil, lemon juice, water, . . . → Read More: Grilled Halibut with Chimichurri and I am Lazy
First off, this was amazingly good. I mean I expected it to be tasty but it totally and completely surpassed my expectations. Especially the slaw. And it is finally almost Summer here in Portland. Woo!
Hey — I just realized that while I halved the steak and the slaw portions below, I made a full recipe of the marinade. Hmmm, I used some of that to brush on the meat while cooking, but I probably didn’t need as much marinade as I had, so I think the ratios below are just fine. And, I let the steak marinate in the fridge for about 5 hours. Reviews on epicurious.com also mentioned letting it go overnight. Good advice, I will probably do that next time.
New: Printable recipe pdf!
Grilled Asian Flank Steak with Sweet Slaw
Adapted from Bon Appétit
1/4 cup soy sauce
5 tbsp vegetable oil
5 tsp minced peeled fresh ginger, divided*
2 garlic cloves, pressed
1 1 1/2-pound flank steak
3 tbsp sugar
3 tbsp seasoned rice vinegar
1-2 red jalapeños, diced finely
1/2 tsp orange zest
2 tbsp chopped cilantro
10 ounces of shredded cabbage mix
1/2 cup chopped green onions, divided
Mix soy sauce, oil, 3 teaspoons ginger, and garlic in resealable plastic bag. Add flank steak . . . → Read More: Perfect Summer Meal: Grilled Asian Flank Steak with Sweet Ginger Slaw
So, if I post this today, maybe there will be an asparagus recall tomorrow? Originally, this was just an asparagus lasagna but i had some chicken sausage to add to it. Thus, making it Asparagus & Chicken Sausage Lasagna.
There was also, in the original, heavy cream that was whipped and spread on the top of the lasagna before baking. I was really intrigued by that but I opted to just use the goat cheese sauce for the whole thing. But at some point, I will whip some cream and bake it on the top of something, just you wait.
And it’s a good thing it has been cold here lately. Perfect lasagna weather! Although, I think we will be sunny and in the 70′s today.
Asparagus & Chicken Sausage Lasagna
Adapted from Gourmet Magazine
2 pounds medium asparagus, trimmed
2 tbsp extra-virgin olive oil
4 chicken sausages, diced
1 clove garlic, minced
1 shallot, diced
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 1/2 cups chicken broth, heated
1/2 cup water, heated
5 ounces mild goat cheese, such as Montrachet
1 teaspoon freshly grated lemon zest, or to taste
no boil lasagna sheets for 4 layers of noodles — I used about 8 full sheets (mine were about 4 . . . → Read More: Asparagus & Chicken Sausage Lasagna