mmm Ribs

Ingerdients

• 3 cups pineapple juice
• 1 1/2 cups brown sugar
• 1 1/2 tablespoons mustard powder
• 1/3 cup ketchup
• 1/3 cup red wine vinegar
• 1 1/2 tablespoons fresh lemon juice
• 2 tablespoons soy sauce
• 1/2 teaspoon ground cloves
• 2 teaspoons ground ginger
• 4 cloves garlic, minced
• 1/2 teaspoon cayenne pepper
• 2 pounds baby back pork ribs
• 1 (18 ounce) bottle barbeque sauce

DIRECTIONS

1. In a large baking dish, mix together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, and soy sauce. Season with cloves, ginger, garlic, and cayenne pepper. Cut ribs into serving size pieces, and place into the marinade. Cover, and refrigerate, turning occasionally, for 8 hours or overnight.
2. Preheat oven to 275 degrees F (80 degrees C). Cook ribs in marinade for 1 1/2 hours, turning occasionally to ensure even cooking.
3. Preheat grill for medium heat.
4. Lightly oil grate. Grill ribs for 15 to 20 minutes, basting with barbecue sauce, and turning frequently until nicely glazed.

Paella is Da BOMB!

PAELLA (serves 6)

1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops

Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
ENJOY!

Roasted Asparagus Salad with Goat Cheese and Bread Crumbs

I Love Salad!

Ingredients:

Serves 4

• 1 thick slice crusty bread or 3 thick slices baguette cut into 1/2-inch cubes
• 1 pound asparagus spears , trimmed
• 4 tsp. extra-virgin olive oil
• Sea salt and freshly ground pepper
• 1 Tbsp. lemon juice
• 3 ounces fresh goat cheese , crumbled
• Zest of 1 lemon , removed in long, thin strips

Preheat oven to 425°. Arrange bread cubes in a single layer on a baking sheet. Toast, tossing halfway through, until golden and crisp, about 5 minutes. Remove, cool, and chop into coarse crumbs; set aside. Wipe sheet clean.

Arrange asparagus on sheet. Drizzle with 2 teaspoons olive oil, and season to taste with sea salt and pepper. Toss to coat. Roast, rolling asparagus over once or twice, until just tender, 12 to 14 minutes; transfer to a large platter.

Sprinkle lemon juice over asparagus, then scatter bread crumbs on top. Drizzle remaining olive oil; top with goat cheese and lemon zest. Season to taste with salt and pepper. Serve immediately.

Extra idea: These flavors would also work together harmoniously as a canapé—the goat cheese spread thin on crustless bread, the asparagus steamed and sliced thin, the lemon zest curled on top.

Baked Nachos

I Love Nachos!

Ingredients:

Serves 4

• 8 corn tortillas , torn into large pieces
• 8 ounces cooked kidney beans
• 2 large tomatoes , seeds removed and cut into a small dice (reserve some for garnish)
• 6 ounces mozzarella , torn into small pieces
• 6 ounces grated Monterey Jack , shredded
• 1/4 bunch fresh cilantro , chopped rough (reserve some for garnish)
• Low-fat sour cream or low-fat yogurt to serve

Preheat oven to 375°. Arrange the torn pieces of tortilla on a baking sheet and bake for 7 to 8 minutes or until the tortillas are crispy. Remove from oven and allow to cool slightly.

On an oven-safe serving tray or round baking sheet, lay a layer of tortilla crisps on the bottom. Layer with the beans, tomatoes, cheeses and cilantro. Add another layer of tortilla, and repeat process until all ingredients are used.

Once the nachos are arranged, bake in the oven for 4 to 5 minutes or until the cheese is completely melted. Remove from oven and serve with sour cream or yogurt drizzled over the top, and garnish with reserved cilantro and diced tomato.

Grilled Skirt Steaks with Two Chimichurris

I love this one!

A can't-fail Argentine classic—grilled skirt steak—

This recipe comes from the delicious Miami Beach Party Menu created by one of the most exciting Latin chefs working today.

Ingredients:

Serves 4

• 2 skirt steaks (1 pound each), trimmed of all silver skin
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground pepper
• 2 chimichurris (traditional and red)

Preheat a gas grill or a ridged grill pan to medium-high heat or prepare a fire in a charcoal grill, letting the coals burn until covered with white ash.

Season steaks with salt and pepper. Grill for 4 minutes on each side for medium-rare; 5 1/2 to 6 minutes for medium. Let rest 10 minutes before slicing thinly. Serve with chimichurri sauces.

Smoked Paprika Egg Salad Sandwich on Whole Grain Bread

Ingredients:

Serves 4

I love this one!

• 2/3 cup Hellmann's Lite mayonnaise
• 2 Tbsp. Hellmann's Dijonnaise
• 1 Tbsp. white wine vinegar
• 1 Tbsp. smoked Spanish paprika (or sweet paprika)
• Salt and freshly ground black pepper
• 2 green onions (green and pale green part), thinly sliced
• 1 cup diced celery
• 3 Tbsp. finely chopped flat leaf parsley
• 8 hard-cooked eggs , peeled and coarsely chopped
• 3 Tbsp. olive oil
• 8 slices whole grain or whole wheat bread
• 1/2 small onion , thinly sliced
• Parsley leaves , for garnish, optional

Whisk together the mayonnaise, Dijonnaise and paprika in a large bowl. Reserve 1/4 cup mayonnaise. Add the green onion, parsley, celery and eggs to the remaining mayonnaise and gently fold to combine; season with salt and pepper to taste.

Brush the bread on both sides with some of the oil and grill on a grill or grill pan until lightly golden brown, or place on a baking sheet and place under the broiler for 45 seconds per side.

Divide the egg salad among the 8 slices of bread, top with slices of onion and a few parsley leaves.

Open-Faced Tomato Sandwiches with Basil Mayonnaise and Bacon

ngredients:

Serves 4

• 1/3 cup mayonnaise
• 1/2 cup basil leaves
• Sea salt and freshly ground pepper , to taste
• 1/2 teaspoon fresh lemon juice
• 4 slices bacon
• 4 slices (1-inch-thick) sourdough bread
• 4 slices (3/4-inch-thick) beefsteak tomato

In the bowl of a food processor with knife blade attached, combine mayonnaise, basil leaves, 1/4 tsp. salt, and lemon juice. Puree until smooth. Transfer to a bowl and refrigerate until ready to use.

In a large skillet over medium-low heat, cook bacon until very crispy. Transfer to a paper-towel-lined surface; when cool, break into 1/4-inch chunks.

Toast bread. Spread each slice with about 1 Tbsp. basil mayonnaise. Sprinkle with bacon, dividing it evenly among the 4 sandwiches. Top each with a tomato slice and season with sea salt and pepper before serving.

Roasted Tilapia with Fire-Roasted Tomatoes and Olives

Ingredients:

Serves 4

• 2/3 cup canned fire-roasted diced tomatoes
• 12 small green olives with pimientos (sometimes called manzillas), cut into quarters
• 1 Tbsp. plus 1 tsp. minced onion
• 1 tsp. freshly crushed garlic or minced garlic
• 1 pound tilapia fillets
• Olive oil in a sprayer (not store-bought spray that contains propellant)
• Salt
• Ground black pepper

Preheat the oven to 400°. In a medium bowl, combine the tomatoes (and their juice), olives, onion and garlic until mixed. Lightly mist the fillets on both sides with olive oil and season with salt and pepper. Place in a single layer in an 11" x 7" glass or ceramic baking dish or the equivalent. Top evenly with the tomato mixture. Roast until the fish flakes easily and is no longer translucent in the center, 10 to 12 minutes.

Tilapia with Homemade Pesto

Ingredients:

Serves 4

• 1 1/2 bunches fresh basil (about 1 1/2 cups lightly packed)
• 4 ounces toasted pine nuts
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• 4 pieces (6 ounces each) fresh tilapia
• 1 Tbsp. olive oil

Preheat broiler. Grind the basil, pine nuts and grated Parmesan cheese with a mortar and pestle until a smooth paste forms. Slowly add 1/4 cup of olive oil, grinding until a smooth sauce forms. If you don't have a mortar and pestle, use a food processor instead.

Season the pesto to taste with salt and pepper. Season the tilapia with salt and pepper on both sides. Heat a large sauté pan over medium-high heat. Add the oil and cook the fish for 1 to 2 minutes on the flesh side or until it turns light golden brown. Flip the fish over and spoon the pesto generously over the fish.

Transfer pan to the broiler and broil for 2 to 3 minutes or until the fish is cooked through. Remove fish from broiler and allow to rest on a plate. Serve fish hot.

Lettuce "Gyros" with Tilapia and Yogurt Sauce

ngredients:

Serves 4–6

Lettuce Gyros and Tilapia:

• 3 fillets (6 ounces each) tilapia or preferred fresh fish
• 4 Tbsp. olive oil
• 1 lime
• 1 Tbsp. cayenne pepper , halved or good chili pepper spice blend (optional)
• 1 1/2 tsp. sea salt and fresh black pepper
• 1 head butterleaf lettuce , leaves separated
• Handful tomatoes , diced for garnish
• 1 medium yellow onion , sliced thinly for garnish
• Black or kalamata olives , pitted and halved
• 1 Tbsp. dried Italian herb seasoning blend
• 1 head scallion , sliced thinly on the bias for garnish or yogurt
• Kosher sea salt and ground black pepper to taste

Tzatziki:

• 1 lemon , juiced
• 1/4 cup extra-virgin olive oil
• 1 clove garlic , minced
• 1/2 tsp. kosher salt
• 1/2 cup plain low-fat yogurt

For gyros: Preheat grill or oven to 400°.

Season the fish with half the olive oil, half the lime juice, chili pepper blend, salt and pepper. Let sit and absorb for 10 minutes. Place on the grill or in the oven until cooked through, but not dry, about 6 to 8 minutes.

In a mixing bowl, mix the tomatoes, onion, olives, Italian herb blend, the remaining olive oil, remaining limes juice, salt and pepper and blend well. Once the fish is done, remove from the oven and let sit until slightly warm. On lukewarm serving plates, flake a generous amount of fish into each butterleaf lettuce leaf.

Serve condiment-style with bowls tomato/onion mixture, tzatziki, scallions, etc. to make your own style as preferred.

For tzatziki: Add lemon juice, olive oil, garlic and salt to the yogurt. Chill for at least 1 hour.

Berry Fruit Smoothies

Ingredients:

Serves 4

• 1 handful fresh or frozen berries , such as antioxidant-rich blueberries, raspberries, blackberries or strawberries
• 1 spoonful plain, nonfat yogurt
• 1 Tbsp. honey
• Soy milk or nonfat milk

Add berries, yogurt and honey to blender. Cover 3/4 of the mixture with the soy milk or nonfat milk. Blend to your desired consistency. Pour into glasses and serve with fun straws or with a spoon if the smoothie is extra-thick.

The Perfect Omelet

Ingredients:

Serves 1

• 3 eggs at room temperature
• A pinch of salt
• A pinch of pepper
• 1 tsp. olive oil
• 1 Tbsp. unsalted butter

Break eggs into a small metal bowl. Place salt and pepper (either black or white) nearby so they're ready to add to the eggs after you beat them.

Beat eggs vigorously with a fork until a mousse of tiny bubbles froths along the surface. While you heat a small nonstick pan over medium-high heat, sprinkle salt and pepper on eggs.

When pan is very hot, add oil, then butter; tilt pan to coat surface evenly. Pour eggs into center. As they start to firm up, run a spatula (or the underside of a fork) under the edges, bunching mixture toward the center so the remaining liquid can cook.

When egg is firm and nearly dry, fold over omelet with spatula. (With practice, you can fold the omelet by flicking the pan forward, then back.) Slide omelet onto a plate. Serve immediately.