Marinated Spiced Shrimp and Mushrooms

St. Patrick's Day

For St. Patrick's Day Becca and I cooked the following recipe from the Cuisinart pressure cooker cookbook.  The marmalade was wonderful, the corned beef perfectly done and the vegetables also cooked well.  The downside of this is that though we started the meal at 6pm we weren't ready to eat until 8:40pm, so get an earlier start when you cook it.

Corned Beef withVegetables

Makes 6 servings

1 3- to 4-pound corned beef brisket with spice pack
1 cup chopped onion
2 ribs celery, including leaves, cut into 2-inch lengths
11/2  cups water
1/4 cup orange marmalade
1/4 cup Dijon-style mustard
2 tablespoons molasses
1 pound new red potatoes, about 2 inches in size
6 carrots, peeled, cut into 2-inch lengths
1 cabbage (2 pounds), outer leaves  removed, cut into 6 wedges
6 small (2-3 ounces each), onions, peeled with root end left intact

Rinse corned beef. Place trivet/rack in cooking pot of the Cuisinart™ Electric Pressure Cooker. Add chopped onion and celery to pot. Place corned beef on rack and add water. Cover and lock lid in place.
Select High Pressure and set timer for 24 minutes per pound and round up or down to closest 5-minute increment (i.e., if corned beef weighs 3.25 pounds, multiply 3.25 x 24 to get 78 minutes – round up to 80
minutes). While corned beef cooks, combine marmalade, mustard and molasses and strir with a whisk.
When audible beep sounds, time for 20minutes of Natural Pressure Release, the release remaining pressure using Quick Pressure Release. Preheat oven to 375°F.

When float valve drops, turn Pressure Cooker off. Remove corned beef from cooking pot.Trim the fat layer from the corned beef and discard. Place in a roasting pan and top with marmalade mixture. Place in oven to 20 to 25minutes to glaze. Strain cooking liquid, discarding solids and return liquid to cooking pot (it will have turned red – do not worry). Place the potatoes and carrots in the liquid in the cooking pot first, then the cabbage wedges, and top with the onions. Cover and lock lid in place. Select High Pressure and set timer for
3 minutes. When audible beep sounds, use Quick Pressure Release to release pressure. If vegetables are not cooked enough, select Simmer and cook until done to taste preference.

Using a slotted spoon or skimmer, remove the vegetables and arrange in a warmed shallow serving bowl. Slice the corned beef in thin slices across the grain to serve.

The Salt Lick

Becca and I met Wayne Scholz, his family and friends at the Salt Lick in Round Rock today for lunch and at his 60th birthday party. We learned (again?) that they were married exactly one week after we were!

The food: bbq brisket, ribs, sausage, cole slow, potato salad, beans, and white bread. Heavy, tasty, just plain good.

Rose Hill Manor Fredericksburg Texas Restaurant Dinner Menu

On Feb. 17th Sean and Marie had the following for dinner......

Rose Hill Manor Fredericksburg Texas Restaurant Dinner Menu:
Amuse Bouche

Haricot Vert Salad with Kalamata Olive Vinaigrette, Celery Root, and Feta Cheese
Griffigna Pinot Grigio, Argentina

Grilled Shrimp with Apple/Fennel Slaw and a Peach Cider Reduction
Pine Ridge Chenin/Viognier, California

Braised Ribeye, Peas and Asparagus in a Chive Crepe with Marsala Demi
Becker Vineyards Reserve Malbec, Texas

Vanilla Panna Cotta with Passion Fruit Sauce and Citrus/Basil Salsa
Carmel Road Pinot Noir"

We tried the recipe below on Feb. 1st. Very nice!

Found it at http://allrecipes.com/Recipe/Broiled-Tilapia-Parmesan/Detail.aspx

Reduced the cheese by half.

Skipped butter altogether.

Used no fat mayo.

Had no onion powder.

Broiled first side for ~ 2min., then other side for ~ 1 min., then spread mixture over all the upper surface.

Marie and Becca loved it. Very healthy meal, too.

Servings (Help)

USMetricCalculate

Original Recipe Yield 8 servings

Ingredients

• 1/2 cup Parmesan cheese
• 1/4 cup butter, softened
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon onion powder
• 1/8 teaspoon celery salt
• 2 pounds tilapia fillets

Directions

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

Nutritional Information

Amount Per Serving Calories: 203 | Total Fat: 11.4g | Cholesterol: 59mg

Chicken and Wine

Image via Wikipedia

Tonight we made a simple Coq au vin like recipe...frozen chicken, dried onion flakes, Cavender's seasoning, ~10 oz. cabernet.... all in the crock pot for 10 hrs. on low.

Result: overly soft, but delicious chicken. Yum!

Seared Ahi Tuna Recipe

INGREDIENTS

• 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)

• 2 Tbsp dark sesame oil
• 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
• 1 Tbsp of grated fresh ginger
• 1 clove garlic, minced
• 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
• 1 teaspoon lime juice

METHOD

1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.

2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)

3 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.

Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Shown served over sliced fennel salad.

From

http://www.elise.com/recipes/archives/001681seared_ahi_tuna.php

Last night we tried the recipe above. Marie and I enjoyed it. Raw fish was too much for Becca! We cooked one 1/2 lb. piece of ahi and split it between the two of us. It was enough protein for a meal and tasted quite good. We agreed that the marinade was overpowering the fish and would tone that down next time.