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Caprese Skewers

Community Manager — Thu, 15 Feb 2007 14:06:16 -0800

When my boyfriend and I first moved into together, we had a house warming party that was all skewers (super fun and really easy clean-up, just make sure you have garbage cans handy). The biggest hit of the party was the Caprese Skewers, a simple and colorful appetizer.

Ingredients
Cherry Tomato
Fresh Mozzarella balls (roughly the same size as the Cherry Tomatoes)
Olive Oil (I love Sciabica Basil olive oil - they are the oldest olive oil producer in California)
Fresh Basil
Balsamic Vinegar (optional)
salt and pepper
Skewers

1. Soak the skewers in water for an hour

2. Chop up the Basil

3. Skewer tomato, mozzarella and piece of basil. Repeat

4. Drizzle with olive oil and balsamic. Sprinkle with a little salt and pepper.

Voila, Caprese Skewers!

Lemon Chicken Skewers

Chelsea Rose — Sun, 03 Aug 2008 11:37:12 -0700

Prep time: 10 mins Marinade time: 4+ hours Cook time: 10 mins

1 cup lemongrass diced (if not available, substitute for 1 lemon or 3-4 tblspns of lemon juice)
3 tblspns minced fresh ginger
1 1/2 tblspns minced garlic
1/2 cup white wine
3 tblspns fish sauce (can sub. soy sauce)
2 tblspns soy sauce
2 tblspns lemon juice
1.5 lbs of chicken cut into strips
skewers
crushed peanuts
diced scallions

Combine all ingredients except peanuts scallions and skewers in a big zip lock bag. Let chicken marinade for 4+ hours.

If skewers are wooden soak them for about 20 mins before adding the chicken. Put chicken on the skewers and place on a grill. Grill for about 3 mins on each side, depending on your grill it may be longer or shorter.

When you remove the chicken from the grill squeeze the 1/2 lemon over them and sprinkle the crushed peanuts over them.
Enjoy!!

Pepper And Coriander Scallop Skewers With Tarragon Salad

justingirl1989 — Tue, 22 Jul 2008 06:31:12 -0700

Grill without guilt with this recipe from private chef to the stars Jennifer Iserloh! This delicious dinner is rich in flavor and heart-healthy omega-3 fatty acids but low in calories.

Serves: 4

Ingredients:

Vegetable oil cooking spray
2 tbsp orange juice
1 tbsp extra-virgin olive oil
1 tsp salt 1 head Boston (or bibb) lettuce, chopped
2 tangerines, sectioned
1 cucumber, peeled and thinly sliced
1/4 cup chopped fresh tarragon
2 tbsp all-purpose flour
2 tbsp crushed coriander seeds
1 tbsp coarsely crushed black peppercorns
1 1/2 lb sea scallops
1 egg white
Directions:

Coat grill with cooking spray; heat on high.
Whisk juice, oil and 1/2 tsp of the salt in a bowl; set aside.
Combine lettuce, tangerines, cucumber and tarragon in another bowl; set aside.
Mix flour, coriander and peppercorns on foil.
Sprinkle scallops with remaining 1/2 tsp salt and dip in egg white.
Press scallops into peppercorn mixture, then slide onto skewers.
Grill scallops, turning occasionally, until no longer translucent, about 7 minutes.
Remove from skewers.
Toss salad with dressing and arrange on platter; top with scallops.
Nutrition Facts:

264 calories per serving; 6 g fat (0.5 g saturated; 21 g carbs; 4.5 g fiber; 32 g protein
http://fitceleb.imnotobsessed.com/2008/07/21/pepper-and-coriander-scallo...

Robert Pattinson and Kristen Stewart's Cozy Weekend in New York

kty — Mon, 23 Nov 2009 13:09:42 -0800

By K.C. Baker and Lesley Messer

Kristen Stewart and Robert Pattinson

Robert Pattinson and Kristen Stewart have remained coy about their relationship, but the New Moon costars looked awfully close over the weekend in New York City – even though they're done promoting their hit movie. On Thursday, while their castmates were partying after their Big Apple premiere at the Box on New York's Lower East Side, Pattinson and Stewart took a tour of the city's hotspots together. The duo started their night at the ultra exclusive Soho House, where they "had a good time," a source tells PEOPLE. Later, they skipped over to Avenue, where they were spotted making out while their bodyguards tried to block prying eyes. The two also hung out with Joan Jett, who joined them at their table. On Saturday night the two were spotted getting close at Dive Bar, on the Upper West Side – and they stayed out late. A source spotted the duo around 3 a.m. with their bodyguard in tow. Finally, on Sunday, the two closed out their weekend with dinner at Megu in Tribeca. Pattinson dined on Kobe beef skewers and asparagus, while Stewart ordered a sashimi platter and the king crab. "They were with two friends and looked very cozy," says a source. "Both were having a great time."

Lindsay Lohan On Her Ungaro Debut: “I Am Learning”

kty — Wed, 14 Oct 2009 16:23:25 -0700

The Paris fashion world never expected to see pasties on the runway. Nor, apparently, did the creative consultant behind the disastrous line, Lindsay Lohan. The actress, 23, who was skewered by the fashion press for the first Ungaro collection she served as artistic advisor on, blamed the fiasco on “coming in so late and having not that much time to do a whole collection.” As for the much-maligned sequined pasties flashed by the models when they opened their jackets and blouses, Lohan said told PEOPLE on Wednesday at a Victoria’s Secret Velvet launch party in New York that she was as shocked as the audience. “I wasn’t aware of the nipple tassels on the girls until they were walking out,” she says, adding that “I am going back to Paris for the next collection….I am learning.” Still, the clock for her next collection is already ticking. “It’s already in January,” she says. “I thought it was in March.” –Isley Kasica
Posted by Melissa

Tasty Treats For Halloween Bashes: Trick or Treat Lollipops

LilSugar — Tue, 29 Sep 2009 13:30:34 -0700

Halloween may be all about the costumes and candy, but that doesn't mean you can't trick kids with a treat that's healthy too. Take an all-time childhood favorite – the lollipop – and convert it into something that will fill trick-or-treaters up with necessary nutrients.

Take a selection of firm fruits like watermelon, cantaloupe and pineapple and cut them into thick slices. Then using cookie cutters cut them into fun shapes, filling holes in one slice with smaller pieces from other fruits like blueberries, grapes or strawberries. Place bamboo skewers into the pieces to create fruit lollipops that lil ghosts and goblins can't keep their hands off of throughout the party.

Do you have a healthy treat that your tots love? Share it with other lunch making mamas in The Children's Table group in the LilSugar community!

Mezedes & Appetizers

darktwilightrose — Sun, 20 Sep 2009 09:54:16 -0700

In summer, tiny tavernas throughout Greece are swamped with people-people sipping shot glasses of ouzo or long glasses of cold lager, and the same people nibbling on an array of small plates of mezedes. Mezedes is usually translated as "appetiser" or "starter"', but this translation does not do justice to the fundamental role mezethes play in Greek tradition.
History notes that Ancient Greeks made it impossible for their society to indulge in alcohol without some tasty morsel to nibble on. They knew that drinking on an empty stomach was not a sensible idea, so it became mandatory to serve mezedes wherever and whenever alcohol was offered. Since then mezedes have become an integral part of Greek social life.
Mezedes can take the form of something as humble as a few olives, a small piece of cheese and some fresh, crisp radishes all the way through to platters laden with different dips, tiny skewers of grilled lamb or pork, deep-fried squid or whitebait (smelt) and little savoury filo triangles or rolls.
Mezedes are served everywhere in Greece, throughout every season of the year, and are one of the most enjoyable features of Greek cuisine. With this in mind, these are some of the appetisers I have developed at my restaurant.

Greece - What to Eat

darktwilightrose — Sun, 20 Sep 2009 09:08:52 -0700

Greece is a land of vibrant cuisine. It is food that is neither spicy nor bland, but rich in the flavors of the Mediterranean. It is comfort food in the truest sense of the word. There is no arrogance or pretension associated with Greek gastronomy. Simply history and tradition.

Greek specialties have arisen from the bounty of foods that grow on the sun-kissed land, especially olives, lemons, nuts, tomatoes, and grapes.
Greek olives, of which there are many varieties, adorn salads, meat and fish dishes, and even hearty breads. Olive oil, of course, is the primary fat used in Greek cooking. Ripe lemons are used to add tang to both sweet and savory delights. Pine nuts are used particularly with pilafs, appetizers, and meats. Almonds and walnuts are used generously in desserts. Fresh tomatoes are an important part of meat and fish preparations, often used along with spinach and eggplant. Tomatoes also make perfect salads, served simply with olive oil and traditional aged red-wine vinegar. Grapes are not only used in cooking and for wine, but grape leaves are used to wrap a variety of fillings for unique appetizers.
Lamb is the principal meat in Greek cooking. It can be used ground in casserole-type dishes such as the classic Moussaka, a lamb and eggplant dish. Or cut into pieces, marinated in olive oil and lemon juice, and grilled to perfection. Fresh oregano is commonly used with skewered lamb. Rosemary is traditional with leg of lamb, which is served with avgolemono sauce made with eggs and lemon.
Other common Greek herbs are basil, parsley, mint, and dill. Garlic and onions are, of course, an integral part of Greek seasoning.
A generous harvest of fresh fish is available to most all Greek natives; no spot on Greek land is any further than 85 miles from the Mediterranean Sea! Fish are traditionally cooked whole, with the heat and tail still attached. They are often seasoned with herbs, and marinated in olive oil and lemon juice. Fish are grilled over hot fires, or baked. Shrimp, octopus, and squid are also popular.
As in other European countries, legumes are commonly used in Greek menus. Chick peas, or garbanzo beans, are probably the most common. These are often cooked, then pureed to a paste-like consistency-seasoned with garlic and sometimes lemon juice and herbs-to create first course salads. The purees are also served as spreads along with hearty breads.
Cheese is an important part of Greek cuisine. Feta cheese, made from goat's milk, is white, crumbly, and very pungent. It is used on salads, meat dishes, spread on bread, or even wrapped in grape leaves and grilled. Kefalotiri is another popular variety that is harder; it is grated and used like Parmesan.
Yogurt is important to Greek cooking. This tangy white substance adds life to desserts, sauces and soups. For some recipes like dips and spreads, the yogurt is first separated from the whey to create a thicker yogurt "cheese".
Some pasta is used in Greek cooking, particularly orzo, which has a distinct rice-grain shape. It is commonly seasoned with dill, or prepared like a pilaf with onions and nuts. Thin pastry sheets, called filo or phyllo sheets, are used for appetizers and desserts such as the distinctive nut and pastry-layered baklava.
Desserts are an important part of the Greek meal. Cakes made with yogurt, and pastries made with layers of filo dough are popular. Typically these are sweetened by a honey syrup that is poured over the prepared desserts. Custards are common, sometimes sweetened with lemon or orange. Ouzo, a strong, clear liqueur, is often used for its anise flavor. Besides nuts, apricots and pears are prevalent in desserts. Melomacarona, Finikia, and Diples are nut-rich cookies dipped in honey syrup. The Greeks love their sweets.

10 Stars & Celebs Pick Their Favorite Greek Foods !

darktwilightrose — Sun, 20 Sep 2009 08:44:53 -0700

At the first ever Los Angeles Greek Film Festival, stars and celebrities talked to Modern Day Goddess Cynthia Daddona (who hosts "Romancing the Table: a celebration of life, love and food") about their favorite Greek foods.
Cynthia was covering the festival for CelebrateGreece.com which just released a Greek Islands Destination Cooking Class video filmed on location in Santorini, Greece.
Who chose what? Here's the list:

Olympia Dukakis - Academy Award Winner

Leave it to one of my all-time favorite actors, Olympia Dukakis, to choose fabulous Grilled Octopus. It's a classic image that comes to mind when many think of Greece: sitting under an umbrella by the seaside, with ouzo or wine and a plate of freshly grilled octopus. It's delicious, and you can create the same atmosphere at home.

Melina Kanakaredes - CSI: NY

The lovely Melina Kanakaredes is very definite: her favorite Greek dish is Dolmathes me Kima - stuffed grape leaves with meat, topped with avgolemono sauce.

Michael Constantine - My Big Fat Greek Wedding

The huge success of this film, both in the US and in Greece (and around the world) has resulted in Michael Constantine's immediate identification with... Windex! His favorite Greek foods? Dolmathes (stuffed grape leaves) and Spanakopita (spinach and cheese pie).

Alexander Payne - Filmmaker

Alexander Payne has written, directed, and produced too many films to mention. This Academy Award winner loves Greek lamb dishes and Spanakopita (Spinach Pie).

Debbie Matenopoulos - E!

Debbie Matenopoulos has more than one or two favorites. She adores Spanakopita (Spinach and Cheese Pie) and says she has a great recipe (no doubt!), Greek lamb dishes, especially the way her father makes it at Easter, Moussaka, and Yemista (Stuffed Vegetables).

More about Debbie Matenopoulos

Penelope Spheeris - Director, Producer, Actor

The multi-talented Penelope Spheeris has one word for her favorite Greek food: Baklava!

Adoni Maropis - "The Bone Eater," "24"

Versatile Adoni Maropis has two favorite Greek foods that, he says, will make him a happy man: Moussaka and Phoenikia (say: fee-NEEK-yah) - which are Melomakarona - traditional honey-soaked nut and spice cookies.

Stratton Leopold - Producer

Stratton Leopold ("Red Thread" "Mission Impossible III," "Star Trek," et al) and his lovely wife, Mary, agree: sweet things are the best. Her favorite: Bougatsa, a cream filled pastry, and his is Karythopita - a syrup-drenched walnut cake. They both agree that there's nothing better than a fresh Greek Salad.

Michael Papajohn - Actor, Stuntman

Michael Papajohn (far right) is a big fan of Greek chicken dishes, and in particular, a family recipe. He also likes Greek salad and Spanakopita (Spinach and Cheese Pie).

Tyler Neitzel - Young Leonidas in "300"

Tyler Neitzel wowed us in the movie "300" and he has a few favorite Greek foods: Baklava tops his list, followed by the fabulous Kourabiethes (sugared almond coookies), and Souvlaki (skewered kebabs). He's young... he can stand the calories!

Jessica Alba, Nicole Richie, Gisele Bundchen and Resse Witherspoon have also said that they eat some greek food, while they are trying to keep up having a great body... And they know better than us!

Curried Chicken Satay

jennifer76 — Thu, 12 Jun 2008 17:07:05 -0700

The week of experimentation carries on with Wolfgang Puck-ified Thai food tonight. Looking at the recipe, I see it was ripped out of Everyday with Rachael Ray. So, apparently I've purchased this magazine at some point. Oh well, this recipe was darn good! The chicken was great and the dipping sauce was awesome.

Wolfgang Puck's Curried Chicken Satay

Ingredients
1 whole skinless, boneless chicken breast (about 1 pound) I used four half-breasts
1 1/2 teaspoons curry powder
1/2 teaspoon ground cumin
Salt and pepper
1/2 cup plus 2 tablespoons peanut oil
3 tablespoons rice vinegar
2 tablespoons mayonnaise
1 tablespoon soy sauce
2 teaspoons chopped fresh mint
1/2 teaspoon ground coriander

Directions
1. Soak 24 short bamboo skewers in water for 30 minutes. Thinly slice the chicken breast lengthwise into 24 strips and thread them, through their long sides, onto the skewers. Arrange on a baking sheet. I just used my metal skewers and then I had to cut the chicken chunkier because these skewers are big. ass.

2. In a small bowl, combine the curry powder, cumin, 1/2 teaspoon salt and 1 teaspoon pepper. Brush the chicken strips on both sides with the 2 tablespoons peanut oil and sprinkle all over with the dry ingredients. Refrigerate for 1 hour. I actually did it for several hours and it was great.

3. In a food processor, combine the rice vinegar, mayonnaise, soy sauce, mint, coriander and 1/4 teaspoon each salt and pepper. With the machine on, slowly drizzle in the 1/2 cup peanut oil and process until smooth. Transfer the vinaigrette to a dipping bowl, cover and refrigerate until ready to serve.

4. Preheat a stovetop grill pan over high heat. Working in batches if necessary, grill the chicken skewers, turning once, until cooked through and nicely browned, about 2 minutes per side. Serve with the vinaigrette. The hubbin wasn't home yet and I didn't put enough charcoal in the grill. They were hardly cooking, so I ended up doing them in the oven on 350 for another 20 minutes or so.