Spicy Montenegrin Fish Soup

On 27/01/2012 (Friday) at 3:08 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/7jcbtoe

Save to RecipeBox

Details

• Prep Time:
  10 min
• Cook Time:
  45 min
• Ready Time:
  55 min

Ingredients

• 3 cups chicken stock
• 1 cup crushed tomatos or chopped fresh
• 5 cloves of garlic chopped
• knob of ginger chopped
• one fresh chili chopped
• one small onion chopped
• 6 oz of your favorite firm whitefish cut into cubes
• olive oil
• one can rinsed chick peas
• handful fresh basil chopped
• kosher salt and pepper

Directions

Start by sweating the , onion, chili, garlic, ginger and chick peas in some olive oil with kosher salt and pepper until you just start to get some color on the onions.

Now add the tomato and cook for about 3 min until it is coating the chick peas. Now add the the rest of the ingredients including the fish as we want it to break down and become a part of the soup.Cook for about 45 min checking for seasoning and adjusting as needed.

Enjoy with some crusty bread for a perfect lunch!

Benny

Viking Rib Eye Steak

On 12/04/2011 (Tuesday) at 2:12 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/3j8lyge

Save to RecipeBox

Details

• Prep Time:
  360 min
• Cook Time:
  8 min
• Ready Time:
  6 hour, 8 min

Ingredients

• 1 boneless ribeye steak I used a flank steak but recommend a Rib Eye
• kosher salt and pepper
• 1/2 bottle of good red wine
• 1 cinnimon stick
• some grated nutmeg
• 1/2 orange peel and all
• 1 teaspoon sugar
• 5 or 6 cloves

Directions

Start by making the marinade by combining the wine, cloves, orange, , sugar  and cinnamon stick in a pot and let it steep for about 30 min at a low simmer. Now take off and cool to room temp. Now take your rib eye  steak and put it in the marinade for up to a week if not at least 2 days. It will take this amount of time to have those flavors get in there. Now before you cook it take the marinade and steak and let it come to room temp for about an hour at least before you cook it.

Now take the steak out and shake off any excess marinade and season it on both sides with salt and pepper. Get your cast iron pan on high heat and let it get really hot and with no oil put the steak in and don’t touch it. Cook it on the first side for about 2  min depending on the thickness, turn it over and finish for about a 1-2 min,  it should have a really nice crust on it. take out and let it rest for at least 5 min this will continue to cook it and should be around medium to mediun rare.

Slice it on the bias and this steak is ready for you!

Benny

Chicken with peppers, tomato and thyme

On 19/02/2011 (Saturday) at 9:02 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/5sujjuh

Save to RecipeBox

Details

• Prep Time:
  15 min
• Cook Time:
  30 min
• Ready Time:
  45 min

Ingredients

• 4-6 organic skinless/boneless chicken thighs
• 12 or so large cherry tomatoes or a large tomato cut into quarters
• 12 or so large slices of roasted red peppers
• 2 cups chicken stock
• Large chopped onion
• One fresh chili chopped
• 3 gloves garlic chopped
• Flour
• Olive oil
• Crème fresh for finishing
• 3 or 4 thyme sprigs

Directions

Start by coating the chicken in a little seasoned flour and brown in a pan with olive oil.
When done set aside now in the same pan add the onions, garlic and chili, season and sauté until they start to take on a little color.
Now add the chicken on top, add the tomatoes, peppers, chicken stock and the thyme.

Cover with foil and put into a 400 degree oven for appox 20 min and check to see the tomatoes and pepper and getting a little blistering when you see that take the foil off and let finish to the point that the stock has tightened up and there is no loose liquid.

Plate making sure you get tomatoes and pepper on the chicken and finish with a little crème fresh or sour cream.

That’s it …now EAT!

Benny

Step by step in pictures here >>

About Benny

Passion for healthy amazing food. I am on crusade to get kids eat better and people in general learning how to cook for themselves. If I here that McDonald’s is cheaper than eating homemade I will prove anyone wrong.

White Bean and Chili Flat Bread

On 08/05/2011 (Sunday) at 2:00 am by Benny.
Tiny Url for this recipe → http://tinyurl.com/3vo5ku9

Save to RecipeBox

Details

• Prep Time:
  15 min
• Cook Time:
  12 min
• Ready Time:
  27 min

Ingredients

• ball of pizza dough homemade or get from local pizza joint
• olive oil
• kosher salt

White Bean Topping (salad)

• can of cannellini beans rinsed well
• 2 holland chilies finely chopped
• 1 shallot finely chopped
• 2 cloves garlic finely chopped
• handful of parsley chopped
• juice of one lemon
• good glug of olive oil
• koher salt and pepper to taste

Ricotta Spread

• one cup Ricotta cheese
• tablespoon olive oil
• kosher salt to taste
• half a clove of garlic finely chopped
• parmesan cheese for grating

Directions

Start with having your dough ready, either home made, store bought (make sure it’s 3 or 4 ingredients not 20) or what I do is my pizza guy makes it all organic and sells me dough very cheap and I don’t have to kill my small kitchen making dough for one flat bread. Take the ball and put it into a bowl with some olive oil and let rise for an hour making sure the dough is moist with olive oil at all times.

Now this topping is good for anything, add it to a salad, eat it on its own so just combine all the ingredients for the bean salad (let’s call it that and enjoy ourselves)and set aside. Even better if it sits overnight.

Take the Ricotta and add the garlic and olive oil mix well.

Now we are ready, pre heat your oven to 450 degrees. Spread the dough out as flat as you can as shown in my photo. Now spread the ricotta on top in a very thin layer. Now add a layer of the white bean salad and into the oven until everything is bubbling and the crust is almost chard and golden brown. Take out and  shave some  grated Parmesan  cheese on top and let come to room temp as this is best. This one perfect to make several and let sit around for the kids or guest so they have something to munch on anytime.

Benny

Grilled Marinated Swordfish

On 17/04/2011 (Sunday) at 5:41 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/6cxwry4

Save to RecipeBox

Details

• Prep Time:
  120 min
• Cook Time:
  7 min
• Ready Time:
  2 hour, 7 min

Ingredients

• Swordfish steak cut into 1/2 inch thick pieces
• olive oil
• kosher salt and pepper

Marinade

• one cup olive oil
• 1/2 teaspoon smoked paprika
• glove minced garlic
• juice of 2 lemons
• one shallot minced
• handful cilantro finley chopped
• kosher salt to taste

Directions

It could not be easier, just mix all the ingredients for the marinade together. Take the fish and put it in a plastic bag with enough marinade to cover it. Let sit in the fridge for 60-120 min max. When your ready take fish out and season it,  have the hottest grill you can make happen and cook it on the first side for about 2-3 min. Flip over and finish the 2nd side. Let rest for 2 min. Serve with some veg I used broccoli rabe and finish with a little olive oil. This one will take you to the med in a heartbeat!

Benny

Lobster Omelet

On 17/04/2011 (Sunday) at 2:44 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/3usswpx

Save to RecipeBox

Details

• Prep Time:
  15 min
• Cook Time:
  3 min
• Ready Time:
  18 min

Ingredients

• 3 large eggs
• chopped chives
• 1 cup lobster meat steam or boil the lobster for 10-12 min, into ice bath take out tail meat and chill
• teaspoon unsalted butter
• grated Parmesan cheese
• Chahula Hot Sauce
• kosher salt
• olive oil

Directions

Start by beating your eggs with the room temp butter, kosher salt and chives until it is all one color. Now have your lobster meat chopped into nice even chunks ready to go. Medium low pan some olive oil and pour the eggs in and let set for 30 seconds then start pulling the sides into the center so the cooking becomes even. When it looks like the eggs are  about to set where you would like it as some people like more wet curds some dryer its up to you. Add the lobster meat and let warm through for 30 seconds. Now start pushing the eggs and folding it into one of the corners of the pan and let sit on the edge fo the pan for 30 more seconds and flip onto a plate kike a traditional omelet

I like to finish mine with some more chives some grated Parmesan cheese and some Chahula hot sauce. Love this one on a slightly hung over Sunday which is why I thought of this one today

Benny

Pan Fried Blow Fish Tails

On 27/03/2011 (Sunday) at 11:06 pm by Benny.
Tiny Url for this recipe → http://tinyurl.com/4ox5dxe

Save to RecipeBox

Details

• Prep Time:
  10 min
• Cook Time:
  5 min
• Ready Time:
  15 min

Ingredients

• 1 pound Blowfish Tails cleaned by your fish monger
• Olive oil for frying
• kosher salt and pepper
• fresh lemons
• all purpose flour

Directions

Start by seasoning your flour with kosher salt and pepper, dredge your blowfish tails in the flour and shake off any excess. Now hot pan olive oil (about 1/4 inch in the pan) shallow fry these about 2 min a side until golden brown. take out and let rest for a min. Serve with fresh lemon for best experience. Blowfish tails, the next white meat!

Benny