Showing posts with label Erika Chase. Show all posts
Showing posts with label Erika Chase. Show all posts

Thursday, May 25, 2017

Grilled Black Cod with White Wine, Lime, and Sriracha Sauce #recipe from Linda Wiken, author

I love Alaska Black Cod. Living inland, I buy it frozen but it never fails to turn out flaky and moist. I'm always keen to try different marinades and sauces though so this is one I tweeked from the newspaper and it's a keeper.

I will say up front that next time I'll amp up the heat by adding more Sriracha sauce or maybe add some chili flakes along with it. And, I used basil olive oil to give the flavor an extra kick. However, feel free to use a plain virgin olive oil and add whatever herbs you prefer.

Your cod filet needs to sit in the marinade for at least half-an-hour, so keep that in mind. Also, this is a recipe for one; increase the ingredients as required for more portions.

What you'll need:

1 black cod filet
3/4 tsp. fresh lime juice
3/4 tsp. white wine
3/4 tsp. basil virgin olive oil
1/4 tsp. Sriracha sauce
pinch of sea salt
pinch of fresh ground pepper



What to do:

Start by squeezing lime juice then combine it with white wine, olive oil, Sriracha Sauce, salt and pepper. Place in a plastic bag along with the cod filet. Seal the bag and let the filet sit in the marinade for at least 1/2 hour.

Remove filet and discard ingredients. Place the cod filet on a piece of aluminum foil and barbecue for at least 12 min. The fish should be flaky when ready.

Serve with wedges of lime and some more of that chilled white wine.


ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!



The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!



Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               


Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase. 










Thursday, May 11, 2017

Black Rice Coconut Milk Pudding with Diced Papaya #recipe by Linda Wiken, Author, #cozymystery




My Mom was a great one with rice pudding. It was a very frequent dessert in our house. Nowadays, since I avoid milk products, it’s the last thing I’d think of making. Until I found this recipe using Coconut milk in one of my favorite magazines, Food and Drink.

I think it turned out deliciously great and I'll definitely be making it again. Although I think next time, just to change it up a bit, I’ll try almond milk. I may even go for a different fruit, too. Just for fun.

It’s very easy to make and it tastes good hot or cold. I cut the recipe in half to serve two butI found even this amount can easily make four happy eaters.



What you’ll need:

¾ c. black rice
1 ¼ c. coconut milk
1 ½ c. water
2 tbsp. coconut sugar
2 tbsp. dried blueberries
1/3 c. diced papaya
1 tsp. lime juice
¼ tsp. chili flakes
Pinch of salt



What to do:

If you’re using a packaged black rice, follow the instructions using the ingredients above. Cooking time will vary but is between one hour and one hour 20 minutes. If you’re using bulk black rice, be sure to rinse it first.

In a saucepan with a tight-fitting lid, add black rice, coconut milk, water, sugar, dried blueberries and salt. Keep it uncovered while you bring it to a boil then cover, reduce heat and simmer for the amount of time mentioned above. You’ll want the rice to be tender and most of the liquid absorbed. While waiting, dice the papaya into bite size pieces, add the lime juice, and sprinkle with chili flakes, if you’ve decided to use them.

Dish the rice into individual bowls and top with the papaya mixture. 

The recipe called for Thai basil leaves as a garnish but I used the regular basil growing, at a slow pace, in a pot. It would be fun to play with a number of different garnish and fruit mixtures. Enjoy!


ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book. 
Recipes included!



The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!



Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               


Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase. 








Thursday, April 27, 2017

Roasted Veggies on a bed of Spinach, #recipe from Linda Wiken, author





Spinach is my new favorite veggie. It must be. I use it all the time. I have it steamed or sauted at least once or twice a week; I sometimes have it for breakfast with a poached egg on top; and sometimes, I come up with something new.

Like this recipe. It may be based on something I read on one of the blog sites I regularly go to:  Food 52, Bon Appetit, Add a Pinch to name a few. Or maybe it’s from the newspaper or one of the food magazines I subscribe to -that would be a total of  four, with another two I pick up at the store whenever the front cover entices me to take it home.

I think this recipe would go great with anything – meat, fish, other veggies. And, it’s so easy to switch out the veggies you choose to include.

Let me know what you serve it with if you try it, please. I’m interested.


Here’s what I used: (for two servings)

8 medium sized mushrooms, quartered
2 sweet orange peppers, sliced
2 sweet yellow peppers, sliced
1 fennel, cut in half then sliced; use the fern part as garnish
1 lb. fresh spinach
virgin olive oil (about 2 tbsp)
regular olive oil (about 3 tbsp)
Mrs. Dash or another herb mixture to taste





What to do: 

1.  Preheat oven to 400 F.

2.  Wash then slice the veggies, except for the spinach, placing them in a large bowl. Add enough virgin olive oil to cover; add Mrs. Dash or whatever herb mixture you're using and toss.  

3.  Line a baking sheet with parchment paper and arrange veggies on it. When oven is ready, place inside for about 20 minutes.
 
3. Wash the spinach, taking care to remove any sand; remove long stems; set aside.

4. When time remaining for the veggies is 5 minutes, heat regular olive oil in skillet (enough to coat the bottom) and saute the spinach for about 3 minutes. 



5. When everything is ready, place the spinach in the bottom of a serving dish and arrange the roasted veggies on top. Garnish with the fern portion of the fennel.











Thursday, March 9, 2017

Shrimp Scampi recipe plus #bookgiveaway from Linda Wiken, author @LWiken


I love seafood. Born and raised on the West Coast and of Scandinavian heritage, it's not a surprise. I won't charm you with some of my favorites...ok, I'll just mention the pickled herring in white wine sauce in passing. Love, love, love anything to do with salmon, scallops, and shrimp.

So, I went to Shrimp Scampi for a birthday dinner I hosted a couple of weeks ago. I'd forgotten how easy this dish actually can be, once you get past the de-veining (if not already done) and I also like to remove the stomach, that black thread that resembles a vein only on the other side of the little suckers.

After that, it's a snap.

I actually tried a mish mash of recipes this time, adding some tasty fresh green onions and basil, along with a topping of Parmesan Padano cheese, grated on the spot. Also, I cut down on the amount of sale because I had only salted butter on hand while the recipe called for unsalted. It turned out really well but I also like it the previous plain way. So, your choice of what to do.

Here's what you'll need:

1 lb. large shrimp, peeled, deveined
 1/4 tsp. red pepper flakes
4 garlic cloves; 2 grated, 2 thinly sliced
2 tsp. chopped fresh basil
2 tsp. chopped fresh parsley
1 green onion, thinly sliced
1 tbsp. fresh lemon juice
1/4 c. white wine
1/4 c. butter
pinch of Kosher salt
3 tbsp. olive oil, divided
















Here's what to do:

1. In a medium bowl, whisk 1 tbsp. olive oil, grated garlic, and salt. Add prepared shrimp, tossing to thoroughly coat. Chill, uncovered, for up 30 to 60 minutes.

2. Heat remaining olive oil in a large skillet over medium and cook the shrimp, about 1 min. per side, until pink but slightly underdone. Use a slotted spoon and transfer to a plate.


3. To the remaining oil, add sliced garlic and red pepper, stirring for about 1 min.  Add wine and lemon juice, cooking for about 2 min. Add butter and cook until sauce thickened and butter is melted.

4. Add shrimp and any juices to the skillet and toss for about 2 min., until shrimp are fully cooked.

5. Transfer to a plate, top with basil, green onions, and parsley. Grate fresh cheese overtop.



6. Serve with rice or pasta and your favorite veggies. A fresh bread slice or roll is perfect for sopping up all the sauce.


Yay! It's Release Week for ROUX THE DAY, the second Dinner Club Mystery!
And, I'm celebrating with a book giveaway today. To be entered in the draw, leave a comment about your favorite seafood dish, and be sure to leave your email addy! A winner will be drawn on Friday midnight.   



ROUX THE DAY, A Dinner Club Mystery is now available in paper and as an e-book.


The first in the Dinner Club Mysteries is available at your favorite bookstore and on-line, as a paperback and as an e-book.  
Recipes included!



Writing as Erika Chase -- the Ashton Corners Book Club Mystery series are available on-line or at your favorite bookstore.

             
Visit Linda at www.lindakwiken.com
Love to hear from you at my Facebook author page and
on Twitter  @LWiken  
Also appearing at www.killercharacters.com
                                                                               


Visit Erika at www.erikachase.com 
 at my Facebook author page
and on Twitter  @erika_chase.