Lobster!

There's nothing quite like a lobster supper in the summer. Simply boil them in water with one can of Coors beer. A little bowl of melter butter is all you need! That's what I call heaven...

Peanut Lime Chicken

Dipping sauce  (use half to marinate the chicken)

6 Tbsp Asian fish sauce

6 Tbsp brown sugar

12 Tbsp lime juice

2 garlic cloves, finely minced

1 Serrano chile, thinly sliced, to taste

Peanut dressing (add a third to the dipping sauce to marinate the chicken)

3 Tbsp Asian fish sauce

3 Tbsp rice vinegar

9 Tbsp lime juice

3 Tbsp soy sauce

2” inch piece root ginger, peeled and grated

6 Tbsp natural unsalted peanut butter

1 Tbsp toasted sesame oil

Pinch of cayenne

Chicken and noodle salad

1 1/4 pounds boneless skinless chicken thighs (about 6)

8 oz dried rice vermicelli or other rice noodles

2-3 small cucumbers, cut in 1/4-inch half moons

2-3 carrots, julienned

1 sweet red pepper, cut in thin julienne strips)

1-1/2 cups green beans, lightly cooked, cut on the bias (optional)

Small handful of chopped basil/mint or cilantro

4 or more scallions, slivered (reserve for garnishing)

1/4 cup crushed or chopped roasted peanuts 

Lime wedges (to serve)

Make the dipping sauce: (use half to marinate the chicken)

Whisk ingredients in a small serving bowl, making sure to dissolve the sugar. Leave to ripen for 15 minutes. Refrigerate any extra and use within a few days.

Make the peanut dressing:(add a third to the dipping sauce to marinate the chicken)

In a blender or small food processor, puree all ingredients to a smooth sauce, and pour into a serving bowl.

Marinate the chicken:

Stir together 1/2 the dipping sauce and 1/3 the peanut dressing in the bottom of a low-sided bowl. Add the chicken to the mixture, toss to coat and allow to marinate for at least 15 minutes.

Cook the noodles and the chicken: 

Cook the noodles, following the directions on the package. Drain when cooked or just a little al dente, cover  and set aside.

Grill the chicken until nicely browned, for about 3 to 4 minutes a side. Allow to cool slightly, then chop roughly into 3/4-inch pieces.

To serve:

Toss vegetables with 1 tablespoon dipping sauce in a small bowl. 

Serve the noodles into individual bowls, and. top each one with the vegetable mixture (cucumber, red peppers and beans) and also the grilled chicken. Lightly toss each bowl with 2 teaspoons of both the dipping sauce and peanut dressing. Add more to taste. Finally sprinkle the fresh herbs, peanuts and scallions on each bowl, and serve with additional dressing and dipping sauce on the side.

At this point, you can place everything on a large serving platter, with small bowls for noodles, vegetables, chicken, the dressing and marinade and the various toppings--peanuts, herbs and let your friends assemble their own meal.

Huevos Rancheros

Huevos rancheros is a super tasty breakfast for a leisurely weekend morning! I absolutely love these flavors, and it reminds me of when I used to live in southern California. This recipe is adapted from a Jamie Deen recipe.

Ingredients

15 oz can whole peeled tomatoes, undrained

1/4 cup fresh cilantro, plus more for garnish

1/4 cup onion, diced

1 large clove garlic, peeled and crushed

1 jalapeno pepper, seeded and finely chopped

1/2 teaspoon salt

2 medium sized chorizo,  skin removed, chopped into small chunks

vegetable oil

corn tortillas (4-6 as need)

16 oz can refried beans

4 large eggs

guacamole (Trader Joe's brand is very good)

3/4 cup grated Monterey Jack (or cheddar), for serving

sour cream, for serving

Directions

In a food processor, combine the tomatoes with their juice, cilantro, onions, garlic, jalapeno, and salt.

Blitz until smooth, and then pour into a small sauce pan and simmer over a medium heat for about 10 minutes. Cover and keep warm over a low heat.

In a large frying pan cook the chorizo for about 5 minutes until browned. Then add the chorizo to the sauce and cover again.

Give the frying pan a quick wipe, and add a little vegetable oil if necessary, and cook the tortillas one by one for about 30 seconds on each side until lightly golden, adding a little vegetable oil if needed. Be careful not to overcook.

Heat or microwave the refried beans, and spread a spoonful or two onto the tortillas. Cover with foil and set aside or put on a cookie sheet in an oven on a very low heat.

In the same frying pan cook the eggs for about a minute or so until the bottoms are set. Then cover and cook for another minute or so until cooked.

Put one egg on top of each tortilla and ladle the warm tomato sauce over the top. Serve with the guacamole, cheese and additional cilantro. Top with a dollop of sour cream!

Delicious!