My Basil Tree?

hard to believe this is a basil plant I grew from seed, now it's taller than the chair on my front porch

Lobster Stock

We're having Lobster for Dinner and instead of throwing away the shells and bodies I decided to make Lobster stock, which I may use for Risotto ?

Ingredients:
4 pounds lobster shells and/or bodies
10 cups water
2 bay leaves
1/2 bunch fresh parsley
2 medium onions, finely chopped
2 large carrots, peeled and chopped
2 stalks celery, peeled and chopped
6 whole peppercorns
6 clove garlic, chopped
1 cup dry white wine
1/3 cup olive oil
3 tablespoons tomato paste
Salt to taste 

1. Put all the ingredients in a large pot and bring to boil. Reduce the heat and simmer gently for 30 minutes.
2. Remove the stock from the heat. Strain the mixture through cheesecloth.
3. Return the liquid to the stove and simmer until the liquid is reduced by half.
4. Let the stock cool down, then refrigerate or freeze.

Grilled Atlantic Salmon Steaks with Mango Salsa

 brush Salmon steaks with olive oil and season to taste (I use Club House Le Grille Salmon spices) grill on medium, turning only once

Salsa:

1-1/2 cups chopped peeled Mangoes

3/4 cup red sweet red pepper

2 tbsp chopped green onion (I like onion so I use more)

1 Jalapeno pepper seeded finely chopped (I use 1/2)

1 tbsp olive oil

zest of 1 lime + tbsp lime juice

1 tbsp vinegar

salt and pepper to taste

Combine all ingredients in a medium bowl, stir gently. serve (it's also great with nachos)

Fried Green Tomatoes

• 3 medium, firm green tomatoes
• Salt
• 1 cup all-purpose flour
• 1 Tbsp Cajun seasoning (optional)
• 1/2 cup milk
• 1 egg
• 1/3 cup cornmeal
• 1/2 cup Panko bread crumbs
• 1/4 cup vegetable oil

Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.

In 3 separate shallow bowls place: the flour and Cajun seasoning (if using), milk and beaten egg, and Panko and cornmeal.

Heat the oil in a skillet on medium heat. Dip tomato slices in the flour-seasoning mix, then milk-egg mixture, then the cornmeal-Panko crumb mix. 

fry in small batches, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain.

Seared Scallops with Orange Saffron Sauce and Grilled Bok Choi

1 lb (500 grams) Large Scallops  ~ small ligament discarded

(I don't use Atlantic anymore they are on Greenpeace's Red List ~ (not from a sustainable source)

1/2 tsp salt and pepper

1/4 cup butter

1 tbsp butter

Pat scallops dry and season with salt and pepper.

In a heavy skillet heat butter and oil over medium heat until butter is melted and foamy. Add scallops and sear, turning only once, until dark golden brown and just cooked through, about 5 minutes. transfer to platter to rest.

• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 orange, zest finely grated
• Pinch of saffron,
• Kosher salt and freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• Fresh greens such as watercress for garnish

In a heavy saucepan over high heat, add the chicken stock, cream, orange zest, and saffron. Cook until the liquid is reduced and thick, about 10 minutes. 

• 1 lb bok choi ( I use baby bok choi) halved lengthwise, microwave covered for 3-5 minutes
•  Splash of Grapeseed oil or EEVO (enough to evenly coat bok choi)
• 1 tbsp soy sauce
• juice from the orange used for scallops
• salt and pepper to taste

grill for approximately 3-5 minutes until slightly charred

Classic Ranch Dressing

This Recipe is for my son, who eats ranch dressing on everything except Salad, "ranch it up" buddy

Ingredients:

• 1 cup mayonnaise
• 3/4 cup buttermilk
• 1/4 cup sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
•  1 small onion finely chopped
•  1 clove of garlic mashed and chopped
• 1/8 teaspoon dried thyme
• 1 tbsp finely chopped parsley

Preparation:

Combine all ingredients in a bowl and whisk until completely mixed. Cover and refrigerate for 2 hours before serving.

Jamacian Jerk Chicken Skewers

• 2 -3 tbsp ground allspice 
• 1/2 cup packed brown sugar
• 6 to 8 garlic cloves
• 4 to 6 Scotch bonnet peppers, seeded and cored (wear gloves!)
• 1 Tablespoon ground thyme or 2 Tablespoons thyme leaves
• 2 bunches green onions
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• salt and pepper to taste
• 2 Tablespoons soy sauce to moisten
• 4 boneless skinless chicken breasts, sliced into strips

Rub boneless skinless Chicken breasts with spice blend, marinate overnight in fridge

thread strips on to bamboo skewers and grill serve over rice (I add red beans to my rice)

Curried Potato Salad

2 lbs mini red potatoes quartered
3/4 cups plain Greek yogurt 2%
2 tbsp Madras spice
1 -1/2 tbsp Franks hot sauce *or your favorite
3/4 cups finely shredded carrots
1/2 thinly sliced green onions
1/3 cup thinly sliced celery
1/3 cup of fresh snap or sweet green peas
2 tbsp chopped unsalted cashews
salt and pepper to taste

1. Place the potatoes in a medium saucepan; cover with cold water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain and cool.
2.  combine yogurt, Madras, hot sauce, salt and pepper.
3. once potatoes have cooled mix everything together and garnish with cashews