Garlic Basil Oil

This oil is super easy to make yet it's packed with flavor. I like to drizzle it over so many foods: lentils, chicken, fish, potatoes, salad, and toast all benefit from the oils fresh flavors.

Fresh Basil - about an ounce
3-5 Garlic cloves - peeled and roughly chopped
EVOO
White Balsamic Vinegar
Salt



Place the basil and garlic in a food processor or blender.

Pour just enough oil in to top the herbs and garlic.



Use the pulse setting, if you have one, to blend the basil and garlic together.

Review - Sea Salt Eatery

Sea Salt Eatery
4801 Minnehaha Ave
Minneapolis, MN 55417
(612) 721-8990 ‎

*Update - Sea Salt Eatery is now open for spring and summer! 04/07/11 - 10/30/11*

April 13, 2011

We ate dinner a Sea Salt yesterday, our first visit of the year. I was happy to see a short line but then disappointed when I saw that the whole fried fish special that I read about online was sold out. The line was moving fast and my decision making skills had to keep up. Tony and I quickly decided to share the Fried Fish Tacos (two for $5) and the Crab Cake Basket (1 for $11).



The fish had a crispy batter filled with steaming flaky white fish. Each piece of fish was served on two grilled corn tortillas with sauce, onion and cilantro. I gave Tony my cilantro, it's not my thing. I did really enjoy the grilled tortillas, the char was excellent and so was the price of these tasty tacos!



The crab cake had lots of large chunks of crab meat with a nice proportion of breading, vegetable and crab. The basket included slaw, corn salad/relish and melon. Only the cake was spectacular, I think I would prefer two à la carte crab cakes over the basket if that was an option. Ummm a crab cake taco would be good, maybe I should drop Sea Salt a line.



It was great to sit outside again and enjoy a cold beverage without shivering. The winter was long and all the snow that collected has melted and is now flying over the falls and down the river. It's a great sight to see! I'm looking forward to many more tasty visits to the Sea Salt Eatery and Minnehaha Falls this summer!

Pasta, Green Bean and Tomato Salad

The al dente pasta in this salad makes it nice and hardy, while the vegetables keep it fresh and light. This salad is great to take to a party, or at the dinner table as a main or side dish.



Large Pot of Water
s/p
handful of Green Beans - ends trimmed, cut into bite size pieces
1/2 pint Cherry Tomatoes - cut in half
1/2-1 Yellow Hot Chili/Hungarian Wax pepper - thinly sliced, seeds removed
Green Onion or Chives - use scissors a sharp knife to cut into thin slices
2 cloves Garlic - pressed or finely chopped
Lemon Zest
Lemon juice from half a lemon
Fresh herbs - chopped (I used Sage. Basil, Oregano, Rosemary, or Thyme would also taste great.)
EVOO
Ziti or any bite size shaped pasta
Fresh Spinach or any hearty leafy green such as romaine lettuce, watercress, endive, young mustard greens, arugula, or a blend of greens



Cover the pot of water and bring it up to a boil over medium-high to high heat. When the water boils remove the lid, heavily salt the water, and add the green beans. Cook the beans for about two minuets, no longer.

In the meantime, put the tomatoes, hot peppers, green onion, garlic, lemon zest and juice in a large bowl.

Tarragon Dijon Baked Salmon w/ Cream Sauce

This salmon is baked, but you can cook it on your grill too. Try different flavors of mustard on the salmon for a new taste.



Oil
Fresh Salmon -Cut into single sized servings, rinse and pat dry
Tarragon Dijon
Dried Bread Crumbs
s/p
1-2 T. Melted Butter (optional)
Tarragon Dijon Cream

Put just enough oil into an oven proof pan to lightly cover the bottom. Heat the oil over medium-high heat.

Rub your mustard all over the non-skin sides of the salmon (top and sides). Your fingers work best for this.



Sprinkle bread crumbs over the fish in a light even layer.

Tip - How to Roast Garlic

To roast garlic, this one's for you Tim, you take a whole head and cut the top off of it.



Place the garlic on foil cut side up.

Drizzle oil over the garlic.

Roasted Potatoes

This recipe is for Traveling Tina.



small Red Potatoes
pot of Water
EVOO
s/p
Smoked Paprika or your favorite dry seasonings

Pre-heat oven to 400°.

Clean the potatoes and then drop them into the pot of water.

Bring the water up to a boil, then reduce the heat so that the water goes down to a simmer.

As soon as the potatoes are fork tender, but not fully cooked, remove them from the water.

Cut each potato into quarters. Do this carefully, they will be hot.

Place the wedges on a baking sheet.

Drizzle oil on the potatoes. Sprinkle them with s/p and paprika. Use your fingers to evenly spread the oil and seasonings around.



Place the tray in the oven and cook to your desired crispy/brownness. It wont take too long, so keep an eye on the potatoes!



Serve with gluten freeTarragon Dijon Mustard Cream.



-The potatoes don't have to be parboiled before roasting, I just like the texture it produces and they seem to cook a bit quicker that way.

-You can also roast potatoes and vegetables on the grill outside. Follow the above steps, but put the veggies on the grill, away from direct heat and close the lid. Flip once, if desired. Remove them when they are light in some spots, dark in others. If you're roasting vegetables, they should still be a bit crisp when you remove them from the grill (or oven). Tender crisp, as they say.

You can roast many vegetables by rubbing them with oil, salt and pepper and then baking at a high degree. It's a simple technique that yields great flavor and texture!



A 'How to Roast Garlic' tip will be posted tomorrow. Till then, bon appetit!