Grilled Mahi Mahi with Porcini Pasta & Sauvignon Blanc

Super easy, yet delicious, light meal for these hot summer evenings.

Menu: Mahi Mahi w/ Porcini Pasta & Salad

Wine: Sauvignon Blanc

What You Will Need
Fresh Mahi Mahi fillets, porcini pasta, Italian dressing, garlic, shallots,  olive oil and salad ingredients of your choice.

Marinate fillets in Italian dressing for several hours. Place fillets on a greased grill rack over hot charcoal. Cook until fish flakes when tested.

Place on top of a bed of boiled porcini pasta.

Pasta
In saute pan saute garlic and shallots in olive oil, then drain & toss the pasta in it.

Add a fresh salad

Et Viola! A delicious summer masterpiece.

Recipe compliments of Katie Mahanes head chef at Don’t Forget To Kiss The Cook!

Pan Seared Seasoned Cod, Black Pepper and Smoked Paprika Topped with Pan Roasted Corn

Menu: Pan seared Seasoned Cod, Black Pepper and smoked paprika topped with Pan roasted corn

Wine: Sauvignon Blanc, Pinot Noir

What You Will Need:
2 cod steaks or filets
1 large corn on the cob

First take the large corn on the cob, cut into two and boil until corn is cooked, set aside to cool. Next, lightly coat cod with olive oil, rub all over so it is evenly coated, it’s easier if you do this on a plate. Next, you want to sprinkle with your favorite seasoning, cracked pepper and smoked paprika. Spray pan with non stick spray and heat pan. Set cod in and cover. Reduce flame to medium, turn over when you have a good crusting, do the same on other side.

Now, cut corn from cob. Remove cod from pan and plate and cover. Place cut corn in same pan you cooked your fish in. Turn up heat and cook just until you get a nice coating on the corn and you can smell it has been roasted, add salt and pepper to taste. Spoon over cod and serve with a crisp cool salad .

Bon Appetite!

Recipe compliments of Katie Mahanes head chef at Don’t Forget To Kiss The Cook!

Environmentally Friendly Cooking: GRILL | Grilled Chicken Portabello Jack Burger

As we all know, summer temperatures can be down right brutal and some states get a double whammy with humidity that make curly hair go straight and an edgy woman postal. So why slave over a hot oven and waste precious energy when you can stoke up the grill, chill and have a nice relaxing, home cooked meal right from your grill?

Recipe: Grilled Chicken Portabello Jack Burger

Wine: For starters I recommend Avanthia Godello | $30 bottle, or I would grab a South African Bay Sauvignon Blanc | $11.33 bottle (this is the $11.00 bottle of wine that taste like $50.00) while your chillin and preparing your grillin. This is a very crisp, fresh, wine that is sure to wet your whistle while your waiting for the food to cook.

Dinner is ready, either stay with your white or if you like me, you’ll pull out some reds. I would go into my cellar and grab me a Syrah like Rockblock Syrah|$45.00 bottle from Domaine Serene or perhaps maybe a Pinot Noir like Ici La-Bas “Les Reveles” Pinot Noir | $26.00 bottle, a little less expensive but equally delightful.

Now sit back relax and enjoy and realize this is the good life!

What You Will Need:
2 chicken breasts seasoned and grilled
1 clove garlic minced
2 medium portabello mushrooms sliced
2 pieces of Monterey jack cheese or your favorite
2 whole wheat buns

Add a little olive oil to a medium saute pan, add garlic and then add portabellos, season lightly salt and pepper. Saute them until they are a nice golden brown. Grill chicken and then toast buns. Add cheese and then portabello. Serve immediately with your favorite salad I added BBQ beans and corn on the cob on the side. If you have a side burner on your grill you could easily do all of this outdoors and keep the house cool

Recipe compliments of Katie Mahanes head chef at Don’t Forget To Kiss The Cook!

Classic Taco’s and Homemade seasoning

Menu: Classic Taco’s and Homemade seasoning

Wine: Champagne, Dry Riesling, soft Zinfandel, Tempranillo

Side Note: The more heat in the food demands greater perceived sweetness in the wine, whether from fruitiness or from residual sugar. Fruit forward wines work well with spicy tacos.

What you will need:
Ground Beef, Lettuce, tomato, your favorite cheese and taco shells…

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

Salud!
Katie Mahanes
Don’t Forget To Kiss The Cook!

Memorial Day Cookout: Smoked Gouda Burger & Light Elbow Macaroni Salad

Menu: Smoked Gouda Burger & Light Elbow Macaroni Salad

Wine: Chardonnay, Riesling, Merlot

Smoked Gouda Burger
4 burgers grilled to your liking
4 kaiser rolls split and toasted over fire
Mayo
Smoked gouda
Lettuce
Tomato
Stack it

Light Elbow macaroni salad
1/2 (1 pound) package large elbow macaroni
1/2 cup olive oil best foods mayo
3 tablespoons milk
2 tablespoons white vinegar
1/2 teaspoon sugar
Salt & Pepper
1/2 cup finely chopped celery
1/3 cup finely chopped onion

Cook pasta according to package directions, drain. Let cool under cold water. Stir together mayo, milk, vinegar, sugar, salt and pepper to taste. Add remaining ingredients and mix well. Cover, chill thoroughly.

Bon Appetit!
Katie Mahanes
Don’t Forget To Kiss The Cook!

Grilled Chicken with Mango Salsa, & Coconut Cilantro Rice

Main course: Grilled Chicken with Mango Salsa, Coconut Cilantro Rice

Wine: Sauvignon Blanc or Portuguese Vinho Verde

What you will need:
4 Boneless Chicken Breasts seasoned with cumin salt & pepper and grilled

Salsa
1 ripe mango, peeled, pitted, and diced (about 1 1/2 cup)
1/2 medium red onion, finely chopped
1/2 red bell pepper, finely chopped
1 Jalapeño chile, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
1/4 tsp chile powder
Salt and pepper to taste

Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado.

Coconut Cilantro Rice
1 2/3 cups water
1/3 cup light coconut milk
1/2 teaspoon salt
2 cups uncooked instant rice
1/4 teaspoon grated lime rind
1 tablespoon fresh lime juice (1/2 lime)
1/4 cup chopped fresh cilantro

Combine first 3 ingredients in a saucepan; bring to a boil over medium-high heat. Add rice. Cover and let stand 5 minutes or until rice is tender. Stir in lime rind, juice, and cilantro. Serve topped with mango salsa

Bon Appetit!
Katie Mahanes
Don’t Forget To Kiss The Cook!

Light & Easy Caesar Salad

Menu: Ceaser Salad

Wine: Dry Rose, Italian Pinot Grigio, Verdicchio, American Chardonnay, or a Cava

by Katie Mahanes

A Caesar salad with a lighter dressing without the customary egg. It’s a very respectable and delicious version.

1/2 cup olive oil
2 tablespoons of red wine vinegar
1 tablespoon fresh lemon
4 sardine fillets
2 large garlic cloves
1 teaspoon Dijon mustard
1/4 cup shredded Parmesan cheese
3 grinds of pepper
1 large head of Romaine lettuce
1 cup homemade croutons

1. In a blender or food processor, combine oil, vinegar, lemon juice, anchovies, garlic and mustard. Add Parmesan cheese and black pepper blend well. Transfer to small bowl and set aside at room temperature or cover and refrigerate for up to 3 days. Whisk Thoroughly before serving.

2. In a large bowl, place lettuce and croutons. Add dressing and toss well to coat salad. Divide among 4 salad plates and serve at once.

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Stuffed Mushrooms, Rosemary Shrimp & Scallop Skewer

Menu: Stuffed Mushrooms & Rosemary Shrimp & Scallop Skewer

Wine: Full bodied Chardonnay, a good Sauvignon Blanc

What You Will Need:
12 large white mushrooms
3 tbsp. extra-virgin olive oil
Salish Salt
1⁄4 cup red wine of choice
1 1⁄2 cup fresh bread crumbs
1 cup grated pecorino romano
2 tbsp. finely chopped parsley
1 garlic clove, minced
Freshly ground black pepper

1. Preheat oven to 375°. Remove and coarsely chop stems from mushrooms, reserving caps. Heat olive oil in a large, deep, nonstick skillet over medium-high heat. Add chopped mushrooms, season with salt, and cook, stirring occasionally, until mushroom mixture is dry, about 5 minutes.

2. Slowly add wine. Cook until wine has evaporated, about 2 minutes, then remove from heat and stir in bread crumbs. Set aside to cool, then add pecorino romano, parsley and garlic. Mix thoroughly.

3. Place mushroom caps in a single layer (rounded side down) on a greased cookie sheet. Spoon filling mixture into caps, drizzle with extra-virgin olive oil, season with pepper and bake until golden, 30–45 minutes. Serve warm.

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Grilled Chicken Taco’s with Roasted Garlic Salsa from Arriba

Menu
Grilled chicken taco’s with roasted garlic salsa from Arriba (for 2)

Wine: Chardonnay or Pinot Noir

What You Will Need
2 chicken boneless chicken breasts
4 corn tortillas
sprig of cilantro
1/4 cup smoked Gouda cheese or cheese of your choice

Grill chicken breasts. Chop chicken into small cubes or chunks. Heat tortilla’s on a cast iron skillet. (Gives it that rustic flavor) Fill with chicken, a few leaves of cilantro top with salsa and add cheese…hmmm my mouth is salivating! Compliments of Katie Mahanes.

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