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Karista's Kitchen Life Around My Table Seafood

Miso Sake Glazed Cod with Jasmine Rice

Miso Sake Glazed Cod

Miso and Sake seem to be made for each other.  Although not as a cocktail, but as two lush ingredients that pair sublimely together in this Miso Sake Glazed Cod.

I’ve been preparing this glaze for years and because it was so popular among blog readers, as well as my family, I added it to the menu of one of my culinary classes.  Today this glaze continues to garner all sorts of food love.

I completely fell in love with the Moonstone Coconut Lemongrass Nigori Sake I sipped at a sake tasting tour last month. I was in Forest Grove, Oregon, just outside Portland, attending the Pacific Northwest Food Blogger Conference with some of the most amazing food bloggers.  We were treated to the loveliest and most interesting sake tour at SakeOne in Forest Grove. I don’t think I’ve ever tasted so much exquisite sake in one evening – every sip was divine.

Miso Sake Glazed Cod // Karista's Kitchen

The coconut lemongrass Nigori sake is roughly filtered which gives it a cloudy appearance – the result of leaving sediment in the sake. This sake is lovely for sipping chilled or for using in this Miso Sake Glazed Cod recipe. I’m also thinking a coconut and lemongrass sakétini is in my future.

Among the incredible sake tour, we dined on luscious food and cocktails from the talented chefs, mixologists and kitchen staff at McMenamins Grand Lodge Hotel and at the most glorious Korean fusion restaurant in Forest Grove called Bites Restaurant. I’m not kidding when I tell you that I wanted to lick my plate after eating almost all the chicken wings on the table. And I’m not typically a chicken wings kind of gal.  Along with delicious food, excellent class sessions, information and brainstorming, I met the most wonderful group of women.

McMenamins Chefs and Me // PNW Food Blogger Retreat 2017

Chef Mary, Chef Andreas and Me at McMenamins for the PNW Food Blogger Retreat

Amazing food from McMenamins Grand Lodge Hotel // PNW Food Blogger Retreat 2017

I don’t think I could ever say enough kind things about these ladies. Intelligent, savvy, thoughtful, impressive, funny as heck and now my forever friends. It was such a lovely few days connecting with like minds and loads of girl power.  Each blogger brought something unique to the table and I want to introduce you to this impressive group of food bloggers.

Alyssa from Everyday Maven is a total rock star and I’m proud to say we’ve been friends for several years. I first met Alyssa in 2012 at another food blog conference in Seattle, when I lived in Washington state. I’ve adored her since the beginning. Alyssa was one of the co-hosts and coordinators of the Pacific Northwest Food Blog Conference this year, along with the very talented Carolyn of All Day I Dream About Food.  Honestly, every time I browse Carolyn’s blog I always end up dreaming about her food… all day long. Big thanks to these two ladies for coordinating the event!

Mary's Harvest Fresh Foods // Sponsor of PNW Food Retreat 2017

Along with Alyssa and Carolyn, talented food bloggers, Meghan from Fox and Briar, Dara from Cookin Canuck, Fabiola (I love to say her name!) from Not Just Baked, Deseree from Life’s Ambrosia, Samantha from The Little Ferraro Kitchen, Dani from The Adventure Bite, Taylor from Food, Faith, Fitness and Heather from Farmgirl Gourmet and the brilliant mind behind the divine Spiceologist Spices line also attended.

Spiceologist Spices // PNW Food Blog Retreat 2017

Jcoco Chocolates // PNW Food Retreat 2017

San Juan treats from VisitSanJuanIslands.com // PNW Food Retreat 2017

I want to thank our local sponsors Organic Valley, Bob’s Red Mill, New Season’s Market, Mary’s Harvest and Pacific Foods for their gift of quality and delicious fresh food and food products that fueled our mornings and afternoons.  Also a huge thanks to Tualitin Valley Travel and the Washington County Visitors Association, San Juan Islands Travel and Jcoco Chocolates for all the delicious treats and leather-bound notebook in our blogger swag bags. Not only did I enjoy the treats, but my family did as well.

Visit the Tualitin Valley in Washington County Oregon // PNW Food Blogger Retreat 2017

Enjoy this fun and delightful recipe and let me know how you like it!

Delicious Wishes and Loads of Love,

Karista

Miso Sake Glazed Cod

Serving Size: 4

Miso Sake Glazed Cod

Ingredients

  • 1 1/2 lbs cod, cut into four pieces (true cod, black cod, halibut or any other firm white fish)
  • 1/3 cup white miso paste
  • 1-2 tablespoons dark brown sugar (start with 1 tblsp and add more to taste)
  • ¼-1/3 cup sake (add more to thin the sauce if you like) Use a good quality sake. I used Moonstone's Coconut Lemongrass Nigori Sake from SakeOne in Forest Grove, Oregon
  • 2 teaspoons fresh minced ginger
  • 1 clove garlic, minced
  • ½ teaspoon Thai Kitchen Chili paste
  • Fresh ground black pepper
  • Sliced green onion (garnish optional)
  • Serve with Jasmine rice or brown rice and steamed broccolini

Instructions

  • Heat the oven to 350F.
  • In a food processor or blender add the miso, brown sugar, sake, ginger, garlic and Thai chili paste. Process until it's a smooth, somewhat thick sauce.
  • Place the fish in a buttered or oiled baking dish and season lightly with cracked black pepper. Spread the miso sake glaze over the top of each piece of fish and then place the baking dish in the oven and bake for about 10-12 minutes. However, the rule of thumb for baking fish is to bake it for 10 minutes for every inch of thickness. So if it's a thicker piece of fish you'll bake longer and if it's a thinner piece of fish you'll bake a shorter amount of time.
  • When the fish is done, transfer to plates or a platter and garnish with sliced green onions and serve with white or brown rice.
  • Notes

    This Miso Sake Glaze is lovely over grilled or pan seared scallops as well.

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    Appetizers Karista's Kitchen Life Around My Table Seafood

    Retro Crab Salad with Toast Points

    Retro Crab Salad with Toast Points // Karista's Kitchen // A perfectly delicious way to start a dinner party or holiday gathering.

    I call this crab salad, Retro Crab Salad, because its much like the crab salad I used to nibble on “back in the day”.

    This is the kind of crab salad that would have been beautifully displayed on my mom’s orange and yellow fruit covered table-cloth.  I didn’t always remember every dish of food that would grace the table but for some reason, I always remember that table-cloth.  Funny how we remember the most unusual things from our childhood.  This table-cloth (and the food that adorned it) and my gram’s tapioca pudding are two of my favorite food memories.

    A few months ago when I was visiting my mom, she reminded me to browse through her old linens and take what I wanted.  Well wouldn’t you know it… the first linen I saw was the old orange and yellow fruit covered table-cloth.  Of course, I had to have it – and I had to use it for a retro menu that I created for one of my clients.

    Retro Crab Salad and Toast Points // Karista's Kitchen

    This lovely little retro crab salad was one the recipes I created for that menu.  Along with a few other delectable retro dishes, this crab salad has been a staple in my kitchen all summer long. Mostly because Ranger Craig and I went deep-sea fishing and crabbing and came home with 16 crab.  I made scores of crab salad, crab cakes, crab stuffed Dover sole and crab beurre blanc.  Crab landed in every dinner meal that week.  And I wasn’t a bit sad about that. 😉

    Crab is a staple here in the Pacific Northwest.  It can be pricey certain times of the year, but when it’s in season, or we go crabbing, it’s economical and the perfect seafood to add to our dinner menu.  Although, crab has ended up in breakfast omelets a time or two.

    I love this retro crab salad any time of the year.  But I think this dish is especially fun during the holiday season.  You can certainly serve it with crostini or crackers, but serving it with toast points somehow feels befitting.

    Delicious Wishes and Loads of Love!

    Karista

    Retro Crab Salad with Toast Points

    Serving Size: 4-6

    Retro Crab Salad with Toast Points

    This retro crab salad includes all the traditional elements of crab salad using pimentos, mayonnaise and cheddar cheese. However, the addition of thinly sliced green onions gives it a little bite that blends so deliciously with the other ingredients.

    Ingredients

    • 8-12 ounces of crabmeat (if fresh crab is not available, feel free to use good quality canned crabmeat)
    • ¼ -1/3 cup good quality mayonnaise
    • 2-ounce jar of pimentos, drained
    • ¼ cup thin sliced green onions
    • ¼-1/3 cup shredded cheddar cheese
    • Squeeze of lemon juice
    • Salt and pepper to taste
    • 8-12 slices of good quality white bread or dark rye
    • 2 tablespoons melted butter

    Instructions

  • Squeeze the excess water from the crabmeat. In a medium bowl, mix together the crabmeat, mayonnaise, pimentos, green onions, cheddar cheese and squeeze of lemon juice. Season to taste with salt and pepper. Place it in the refrigerator while you make the toast points.
  • Pre-heat the oven to broil. Brush each slice of bread with butter on both sides. Place the bread slices on a parchment lined baking sheet and then place the baking sheet in the oven.
  • Once the bread is golden brown on the first side, turn the slices over to toast the other side. This shouldn’t take long so watch your toast carefully so it doesn’t burn.
  • Remove the baking pan from the oven, sprinkle each slice of bread with a pinch of salt and let the toast cool. Trim the crust and slice each piece of bread diagonally to make two triangles.
  • Serve the chilled crab salad with the toast points.
  • Notes

    This recipe originally created for Home by Design Magazine

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    Grilling Karista's Kitchen Kid Friendly Life Around My Table Salmon Sauces, Salsas and More Seafood

    Grilled Salmon with Pea and Mint Pesto

    Spring Pea and Mint Pesto with Grilled Salmon // Karista's Kitchen

    Is it me or is the summer sailing by at mach speed? It’s been a busy summer so far, which I don’t mind but posting recipes here on the blog seem to take a back seat.  I did promise Facebook readers I’d get this lovely Grilled Salmon with Pea and Mint Pesto posted as a few readers have some fresh fish in their kitchens and they wanted some new ideas for preparing it.  I’ve always got an idea about food and recipes so feel free to ask for recommendations! I love to make meal time delicious. 🙂

    I realize I say this often but seafood is one of the easiest, most delicious meals to prepare, especially when paired with a sauce, salsa or pesto.

    I serve fish at least three nights a week and pairing seafood with a simple pan sauce, a beurre blanc (which I know sounds fancy and complicated but it’s truly very simple) a fresh salsa or pesto makes the weeknight meal fuss free and delicious.  If you’re not a seafood fan, this pea and mint pesto is just as tasty paired with grilled chicken or lamb.

    Grilled Salmon with Spring Pea and Mint Pesto // Karista's Kitchen

    Fresh mint seems to be making its way into many of my meals this season – due to my exploding mint plant.  I cut it back but it still took over the herb garden so I transplanted it in it’s very own container.  It still grew back in the herb box and now it’s fighting with the oregano.  I’ll probably dig it up once again and find another spot in the garden to re-plant it.

    Mint is a pretty little plant that is usually bright green in color (depending on which type of mint plant it is) and stays fairly healthy during our Pacific Northwest winters.  It makes a nice shrub in the yard but as I learned the hard way, mint needs its own space.  Much like an emerging teenager.  😉

    So today it’s a Pea and Mint Pesto.  Tomorrow it’ll probably be this Mediterranean Couscous Salad with fresh mint and maybe grilled lamb chops with mint, rosemary and garlic on Sunday.  Mint is definitely in the Bennett Crew’s culinary future.

    Happy Weekend!

    Delicious Wishes and Loads of Love,

    Karista

     

    Grilled Salmon with Pea and Mint Pesto

    Makes about 1 1/2 cups

    Serving Size: 4-6

    Grilled Salmon with Pea and Mint Pesto

    Ingredients

    • 1/3 -1/2 cup extra virgin olive oil (I begin with 1/3 cup and then add as needed)
    • 1 cup fresh peas that have been blanched, or frozen peas that have been thawed
    • 1/2 cup fresh mint leaves
    • 1/4 cup fresh basil leaves
    • 1-2 cloves garlic
    • Pinch of crushed red pepper flakes
    • 1/4 cup chopped toasted hazelnuts or toasted pine nuts if you prefer
    • 1/4 cup fresh grated parmesan cheese
    • Squeeze of lemon
    • Salt and pepper to taste

    Instructions

  • Place the olive oil, peas, mint, basil, garlic, red pepper flakes, nuts and cheese into a food processor. Pulse until the pesto is smooth.
  • Add the lemon and pulse once more and then season to taste with salt and pepper. Serve with grilled or roasted salmon, lamb or chicken.
  • This is also tasty on crostini with shaved, aged provolone and grilled asparagus tips.
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    Grilling Halibut Karista's Kitchen Kid Friendly Life Around My Table Seafood Uncategorized

    Papaya Red Pepper Salsa with Grilled Halibut

    Papaya Red Pepper Salsa with Grilled Halibut // Karista's Kitchen

    It’s the little things that make me smile.  When a cool, gentle breeze on a warm day catches me by surprise, unexpectedly finding a bright red tomato while I’m watering my garden, a random hello text from a friend, finding old photos of my sassy gals that remind me how sassy they were (and still are!) and walking the docks in Newport to find the prettiest seasonal halibut.

    Just ask Ranger Craig, that halibut made me smile for at least an hour.

    Buying Halibut right off the boat in Newport, Oregon // Karista's Kitchen

     

    Fish boat on the docks in Newport, Oregon // Karista's Kitchen

    I daydreamed all the way home how I was going to prepare that 13lb. halibut.  Yesterday it was Baja-style tacos with a chipotle crema and pineapple cilantro slaw and tonight it’s a Papaya Red Pepper Salsa with Grilled Halibut.  I could eat the Papaya Red Pepper Salsa with a spoon!

    The docks in Newport, Oregon // Karista's Kitchen

    The combination of fruit and fish has to be one of my favorite flavor combinations.  It seems the sweet from the fruit combined with spice from aromatics like onion and peppers pair so perfectly with the salty, briny and savory flavors of fish.  Whether it’s salmon, halibut, cod, snapper or sea bass, fruit seems to make most fish festive and a bit more intriguing.

    Papaya Red Pepper Salsa with Grilled Halibut just might be your new favorite.  It’s certainly my new favorite of the season. 🙂

    Delicious Wishes and Loads of Love,

    Karista

    Papaya Red Pepper Salsa with Grilled Halibut

    Serving Size: 4

    Papaya Red Pepper Salsa with Grilled Halibut

    Ingredients

    • 1 cup diced papaya (about 1 medium papaya)
    • 1 medium to large red bell pepper, seeded and diced
    • 1/2 cup diced red onion
    • 1 jalapeno, finely minced
    • 1 handful cilantro, chopped
    • 1/2 teaspoon ground chile powder
    • Squeeze of lime to taste
    • Salt and pepper to taste
    • Drizzle of extra virgin olive oil
    • 1 1/2lbs fresh halibut cut into four pieces
    • lime wedges for garnish

    Instructions

  • Pre-heat the grill to 400F.
  • To prepare the salsa, combine the red pepper, red onion, cilantro, jalapeño, ground chile powder and lime juice. Gently fold in the papaya and then season to taste with salt and pepper and give it just a drizzle of extra virgin olive oil.
  • If you'd rather grill your halibut on a piece of foil or in a fish basket that works well. I have an electric grill with small grill grates so I typically brush my halibut with oil, season with salt, pepper and a little cumin or smoked paprika, or even my fave fish seasoning and then place it flesh side down on the grill. Halibut will stick however, so oiling the grill and your fish is key to success. If you are using foil, place the seasoned and oiled halibut on the foil and then place the foil on the grill. If you're using the fish basket, well you're already a pro!
  • Halibut will cook 10 minutes for every inch of thickness. Don't overcook the fish or it can become dry.
  • Once the halibut is done, place salsa on the bottom of plates and top with the grilled halibut. Serve with lime wedges and lots of white wine!
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    Karista's Kitchen Kid Friendly Life Around My Table Seafood

    Ling Cod with Summer Spanish Salsa Verde

    Ling Cod with Summer Spanish Salsa Verde with Couscous // Karista's Kitchen

    I’ve always felt that good food should be fresh and simple – ingredients from the earth lovingly combined to create pleasure for the palate and nourishment for the body.  Ling Cod with Summer Salsa Verde is a perfect example.  

    I am constantly reminding my family (often upon deaf ears because they hear this so often) “eat from the earth and all will be well”.   My gentle reminder that eating from the earth as opposed to pre-packaged processed foods or take-out will help heal our bodies, keep us healthy, make our skin glow, clear our fog brain (most the time) and give us energy.   This doesn’t mean that the local barbecue take-out on a Friday night isn’t fun on occasion or that going for afternoon sushi isn’t a treat… I’m not a total food Grinch. 😉  I do love my weekend local IPA and Pacific Northwest fish and chips; although I usually spring for fish and salad.

    At home however, I adore the pure clean flavors of whole foods, often combined with a few indulgent gourmet ingredients like truffle salt, truffle oil, white anchovies or Italian capers; a  little special ingredient to dress up my earthy cuisine.  I can’t help it, I think it’s the chef in me always trying to make an appearance.

    My little backyard garden in the Willamette Valley

    My Little Backyard Garden

    I’ve dressed up this Ling Cod with a Summer Spanish Salsa Verde that is brimming with not only fresh ingredients but a few of those indulgent ingredients like marinated artichokes and Italian capers.  Tossed into the dish are summer tomatoes, fresh lemon and toasted pine nuts all so beautifully placed over pearled couscous that has been cooked in an herby vegetable broth.

    Typically, Ling Cod isn’t my favorite seafood because it’s a bit stronger in flavor than true cod and requires just the right ingredients to compliment the fish, like the bold flavors of a Spanish Salsa Verde.  Which is why you most often find ling cod beer battered or crusted in Panko and parmesan.  These preparations are also delicious but for the summer months I wanted to pair this popular Pacific cod with fresh ingredients that felt light and seasonal.  The end result almost feels a little festive!

    If you can’t find ling cod where you live, not to worry, this recipe can be prepared with any white fish you love to eat or is local to your region.   If you’re gluten-free, this dish would be lovely over brown or white rice, buckwheat or even quinoa.  If you use quinoa, be sure to cook it in vegetable broth and add some fresh herbs to elevate the flavor.  I’ve also used Einkorn berries, which is extremely low in gluten and is tolerated well by most gluten intolerant individuals like my youngest gal.  It’s also nutty in flavor and so delicious with this recipe.  You can find my favorite Einkorn berries HERE.

    Wishing you a delicious summer season filled with fun, family, adventure and loads of love!

    Karista

    Ling Cod with Summer Spanish Salsa Verde

    Serving Size: 3-4

    Ingredients

    • 1 1/2lbs Ling Cod or other white fish, cut into 3-4 pieces
    • 2-3 tablespoons Ghee or extra virgin olive oil
    • Salt and pepper
    • one good handful of Italian parsley leaves
    • 6-8 fresh mint leaves (optional, but I do love a little fresh mint in this salsa verde)
    • 1 clove of garlic (medium size)
    • 2 anchovies
    • 1 tablespoon capers, drained
    • Squeeze of lemon
    • 1/3 cup your best extra virgin olive oil
    • Handful cherry tomatoes or baby heirloom tomatoes, halved or quartered
    • Handful artichoke hearts, grilled artichoke hearts or marinated artichoke hearts, chopped
    • 1/4 cup toasted pine nuts (or more if you love pine nuts)
    • Additional teaspoon or two of capers for garnish
    • 2-4 cups cooked pearled couscous or rice

    Instructions

  • In a small food processor or you can always chop ingredients by hand, add the Italian parsley, mint, garlic, anchovies, capers, squeeze of lemon and olive oil. Pulse until you have a nice salsa consistency. Then season to taste with salt and pepper. It doesn't have to be pureed like a pesto, just nicely blended.
  • If you decide to chop all ingredients by hand (which is a traditional method), finely chop the parsley, mint, garlic, anchovies and capers. Add them to a bowl and mix them with the lemon juice and olive oil. Season to taste with salt and pepper. Either method is delicious.
  • Season the ling cod with salt and pepper and any other fish seasoning you like. We have a local spice shop in Portland that blends the most amazing fish seasoning, so I often use my fish seasoning blend.
  • Heat a large skillet with ghee or olive oil over medium heat and when the oil is hot add the ling cod flesh side down. Let the ling cod cook until it's formed a crust or easily lifts off the pan. Flip to the skin side down and cook until the fish is done. As a rule, fish typically cooks 10 minutes for every inch of thickness. So if your fish is a thin filet, it may only require a few minutes on each side.
  • Once the fish is done, place some couscous or rice on plates or a platter and then place the fish over the couscous or rice. Drizzle with Spanish salsa verde and garnish with tomatoes, artichoke hearts and toasted pine nuts. Sprinkle with a few additional capers if desired and serve with additional lemon wedges. Serve immediately.
  • Notes

    This Spanish Salsa Verde recipe can easily be doubled or ingredients adjusted to your tastes.

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    Karista's Kitchen Kid Friendly Life Around My Table Seafood

    Spinach Ricotta Stuffed Dover Sole

    Spinach Ricotta Stuffed Dover Sole with Spicy Tomato Sauce from Karista's Kitchen

    I just realized I may be a tiny bit obsessed with ricotta cheese.  My last two recipes have included ricotta cheese and now I’m posting this lovely Spinach Ricotta Stuffed Dover Sole with a Spicy Tomato Sauce.  Completely unintentional as it may be, I must have a sub-concious need for ricotta cheese. Maybe I’m simply channeling my inner Italian, or my need to return to Italy. 🙂 Yep, it’s my need to return to Italy.

    This is a dish that keeps a regular rotation on my dinner menu.  Which is why I’m surprised I’ve never shared this enchanting recipe until now.  I’m fairly certain it was due to the food being eaten before I could snap a photo.

    Spinach Ricotta Stuffed Dover Sole is a simple entree that assembles easily and can be popped into the oven and served with a lovely Citrus and Arugula Salad or Pesto Broccolini for a beautiful meal.

    On occasion I’ll prepare the ricotta stuffing the night before and let it sit in the fridge until needed the next evening; making it even easier to assemble, bake and serve this saucy and creamy Spinach Ricotta Stuffed Dover Sole.

    Spinach Ricotta Stuffed Dover Sole with Spicy Tomato Sauce from Karista's Kitchen

    I’ve prepared this dish with fresh spinach, sautéed, chopped and squeezed, but I find for reasons of time and texture that frozen, chopped spinach which has been thawed and squeezed works better in this recipe.

    That said, once, I forgot to pick up frozen spinach at the market so I walked outside, snipped some Swiss chard from my garden and used it instead.  Not quite as delicate in flavor as the spinach, but still lovely and delicious.

    Spinach Ricotta Stuffed Dover Sole with Spicy Tomato Sauce from Karista's Kitchen

    I love it when dinner comes together quickly and involves cheese and sauce.  Not too mention, it’s a great way to serve more seafood during the week without a lot of fuss.

    An interesting wine tip…  I’ve paired this recipe with a dry, un-oaked chardonnay as well as a New Zealand Sauvignon Blanc.  Although these two wines have completely different flavor profiles, both wines were complimentary.  🙂

    Delicious Wishes and Loads of Love,

    Karista

    Spinach Ricotta Stuffed Dover Sole

    Serving Size: 4

    Spinach Ricotta Stuffed Dover Sole

    Ingredients

      For the Dover Sole
    • 1lb Dover Sole
    • 2 tablespoons extra virgin olive oil
    • 8 oz. whole milk ricotta cheese
    • 1 package (about 8-12oz) chopped frozen spinach, thawed and squeezed
    • 1-2 cloves garlic
    • 1/2 cup grated parmesan cheese, divided
    • ½ teaspoon dried oregano
    • 2 teaspoons fresh chopped Italian parsley, divided
    • ½ cup shredded Mozzarella
    • ¼ cup Italian bread crumbs or panko bread crumbs
    • Salt and pepper to taste
      For the Tomato Sauce
    • ½ cup diced yellow onion
    • 1-2 cloves garlic, minced
    • ½ teaspoon crushed red chili flakes
    • ½ cup red wine
    • 1 14oz can tomato sauce
    • 1 teaspoon tomato paste
    • Salt and pepper to taste

    Instructions

  • Pre-heat the oven to 350F. Lightly oil an 8 ½ x 11 baking dish.
  • In a food processor add the ricotta, spinach, garlic, ¼ cup parmesan cheese, oregano and Italian parsley. Pulse until thoroughly combined. Season to taste with salt and pepper.
  • Season each Dover sole filet with salt and pepper. Place a teaspoon or two of the spinach ricotta mixture on one end of the filet and then roll, being careful not to squeeze the filling out of the sides. Some will inevitably escape during cooking. Place seam side down in the baking dish. Repeat until all the filets have been stuffed and rolled.
  • Mix together the mozzarella, ¼ cup parmesan and bread crumbs. Sprinkle on top of the stuffed, rolled filets and then drizzle with a little extra virgin olive oil.
  • Place the baking dish in the oven and let it cook for about 10-12 minutes. Turn the broiler on for a minute or two, just before the fish is done to toast the bread crumbs and melt the cheese.
  • To make the sauce, add a tablespoon of olive oil to a sauté pan and heat over medium heat. When the oil is hot sauté the onions until wilted, then add the garlic and crushed red pepper and sauté one minute longer.
  • Next, stir in the red wine and let it reduce by half. Take the pan off the heat and stir in the tomato sauce and tomato paste. Once incorporated put it back over medium heat and let it simmer for about 10-15 minutes, adding a little water if needed. Season with salt and pepper to taste.
  • To serve, ladle sauce on a plate and then place a stuffed filet or two over the sauce and garnish with additional chopped fresh Italian parsley.
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    Appetizers Karista's Kitchen Kid Friendly Life Around My Table Pork Seafood

    The Ultimate Super Bowl Menu

    Garlic Shrimp and Goat Cheese Toasts // Karista's Kitchen

    Super Bowl Sunday is around the corner and it’s time to start planning all those game day nibbles and feasts!

    The Super bowl menu is one of the most fun menu’s to plan – it almost feels like another holiday celebration.

    Cubano Sliders with Marinated Pork, Ham, Swiss Cheese, Pickles, Mustard on Sweet Slider Buns // Karista's Kitchen

    Even though my team isn’t in the Super Bowl (crying, sad face) this year, I’m rooting for my cousin Shelby’s team (sorry Carolina fans… Go Broncos!) and cooking up a delicious table of food to commemorate the day.

    Asian Salmon Sliders with Cilantro Lime Aioli and Marinated Cucumbers // Karista's Kitchen

    I’m posting some tasty food from the archives as well as a new appetizer that is over the top lush with creamy goat cheese and garlic goodness.  My Garlic Shrimp on Goat Cheese Toasts.

    Nori wrapped salmon with fresh herbs, dijon and wasabi

    I’ve also included these flavorful and hearty Cubano Sliders and Asian Salmon Sliders on the Super Bowl menu and for lighter fare, I’m serving my Grilled Crab and Avocado Quesadillas with Pineapple Cilantro Salsa and Nori Wrapped Salmon Bites.

    Crab and Avocado Quesadillas with Pineapple Cilantro Salsa // Karista's Kitchen

     

    Rounding out the Super Bowl menu is my most requested recipe, Slow Oven Baked Ribs.  I like to plan a large table of food so there will be a little something for everyone. 

    Slow Oven Baked Ribs // Karista's Kitchen

    Of course we can’t skip dessert on this momentous occasion, so I’m going to totally step outside this wintry, cold season, reach into my freezer for the last few bags of blueberries that I froze over the summer to make Max’s Five Ingredient Blueberry Cobbler!

    Easy five ingredient blueberry cobbler // Karista's Kitchen

    Super Bowl Sunday never tasted so good!  Bet you wish you were eating at my house next weekend 😉

    Delicious Wishes and Loads of Love,

    Karista

    The Ultimate Super Bowl Menu

    16-20 Toasts

    The Ultimate Super Bowl Menu

    Gulf prawns are tender and sweet and make a delicious pairing with these creamy goat cheese toasts. Combined with fresh garlic and butter, this decadent first course will bring pleasure to everyone’s palate.

    Ingredients

    • 1 large baguette, sliced into 1-2 inch thick slices
    • 1-2 tablespoons olive oil for brushing baguette slices
    • 8 ounces creamy goat cheese
    • 1 tablespoon finely chopped chive
    • 4 tablespoons butter, divided
    • 2 tablespoons olive oil
    • 1 – 1 ½ lb Gulf Prawns (about 20-24), deveined with tails on, patted dry with a paper towel
    • 4 cloves garlic, finely minced
    • Squeeze of fresh lemon
    • Salt and freshly cracked black pepper
    • Additional chopped fresh chive for garnish

    Instructions

  • Preheat the oven to 375F.
  • Brush each slice of baguette with olive oil, one side only, and place olive oil side up on a parchment lined baking sheet. Bake for about 8-10 minutes, just enough to lightly toast the baguette slices. Remove from the oven and sprinkle with a little salt.
  • In a small bowl mix together the goat cheese and chopped chives. Spread a teaspoon or more onto each toast. Either keep the toasts on the baking sheet or place the toasts on a serving platter.
  • Season the prawns with salt and pepper. Heat a large skillet or sauté pan over medium high heat and then add 2 tablespoons butter and the oil. When the butter and oil are hot, almost smoking, place the shrimp in a single layer in the pan and brown on each side, about one to two minutes each side. You may need to brown the shrimp in batches depending on the size of your pan.
  • Once the last batch of shrimp is browned, add all the shrimp back into the pan and take the pan off the heat. Stir in the remaining 2 tablespoons butter, chopped garlic and squeeze of lemon coating all the shrimp.
  • Place one or two shrimp on each goat cheese toast and then garnish with additional fresh chive. Serve immediately.
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    Appetizers DaVinci Wine Recipes Karista's Kitchen Kid Friendly Pasta Pork Seafood

    Part Two Feast of the Seven Fishes with DaVinci Wine

    Italian Sausage and Shrimp Stew for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

    The Feast of the Seven Fishes is a delicious Italian tradition where seven delectable fish dishes are served for Christmas Eve dinner.

    This year DaVinci Wine asked me to create seven festive and delightful fish dishes for their Feast of the Seven Fishes. This is the part of my job I absolutely love – especially when it involves fish and DaVinci wine.

    The first five dishes we paired with DaVinci Pinot Grigio. You’ll find them HERE along with the first Feast of the Seven Fishes post HERE.

    In this second post, I’m highlighting the last two fish recipes that we’ve paired with DaVinci Chianti. As well as one of the seven fish dishes that I believe pairs beautifully with both the DaVinci Pinot Grigio and DaVinci Chianti.

    When I visited Italy with DaVinci Wine in 2013, I dined on the most decadent food but also the most decadent seafood dishes. One particular starter that struck me as simple but so lovely in flavor was a crostini with homemade ricotta topped with a single anchovy. I call it Bruno’s Crostini – named after our gracious lunch host and DaVinci grower, Bruno Rossetti.

    Smoked Salmon Crostini with Herbed Ricotta for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

    Although I prepare this starter often, I love using smoked salmon with ricotta cheese. Going a step further, I added fresh chopped herbs to the ricotta for a little more “bite” to the recipe. Salmon pairs extremely well with DaVinci Pinot Grigio, so I included this lovely starter in the first post.

    However, I adore pairing both salmon and smoked salmon with DaVinci Chianti as well. Because DaVinci Chianti is well balanced with jammy flavors of ripe plums, cherries and red fruit, it beautifully compliments the smoked salmon and herbed ricotta crostini – making it another lovely wine pairing for this gorgeous starter.

    Italian Sausage and Shrimp Stew for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

    Another recipe from our Feast of the Seven Fishes is an impressive dish everyone will enjoy. An Italian Sausage and Shrimp stew that warms the soul and delights the taste buds. This is an intensely flavored dish, filled with aromatics, fresh herbs that bring earthiness to the recipe, tangy tomatoes and spicy Italian sausage combined with fresh shrimp and clams.   Sounds like a winning combination to me! Although I use the DaVinci Pinot Grigio in the stew, I think this stew is best served with DaVinci Chianti.

    The last fish dish in this series, is the gorgeous Spaghetti alle Vongole (Spaghetti with Red Clam Sauce). Just the name of this dish sounds enticing.

    Spaghetti Vongole for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

    The Vongole sauce is distinctive and lush, prepared with fresh ingredients and a cup of DaVinci Chianti to round out flavors. It’s a hearty sauce that beautifully envelops the pasta and compliments the steamed clams – garnished with fresh grated Parmesan cheese and chopped fresh Italian parsley.

    Creating a festive and exquisite Christmas Eve celebration is as simple as these seven fish dishes. Feast of the Seven Fishes paired with DaVinci Wine will delight your guests and bring delicious merry making to your holiday celebration.

    Wishing you warm and Delicious Holidays!

    Loads of Love,

    Karista

     

     

    Appetizers DaVinci Wine Recipes Karista's Kitchen Life Around My Table Risotto Seafood

    Feast of the Seven Fishes with DaVinci Wine

    Crab Stuffed Mushrooms for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

    A holiday table set with seven fish dishes is a glorious sight to behold. Especially if you’re a lover of seafood but also enjoy the Italian holiday tradition, Feast of the Seven Fishes.

    Why seven fish dishes? The Italian tradition began as a religious observance when fish was served for Christmas Eve dinner. Some say the seven fish dishes were served to represent the seven sacraments or the seven virtues. Over the years however, Feast of the Seven Fishes has become a holiday celebration enjoyed by many here in the U.S., including my family.

    I read about Feast of the Seven Fishes years ago when studying culinary history and cultural food traditions. I found it so fascinating that I decided to implement something similar for my family’s celebrations of the holiday season.

    I started out strong the first year. I put my heart and soul into that event – although I can’t quite remember all the dishes I prepared. I just remember how fun and delicious the evening had been. Each year since, I’ve continued the tradition of fish on Christmas Eve. Some years I go all out with an impressive spread of seafood dishes and other years it’s as simple as a Lobster alla Arribiata with braised Chard and homemade Focaccia or a large pot of seafood stew.

    This year I was asked by the amazing team at DaVinci Wine to create a Feast of the Seven Fishes to pair with the DaVinci Chianti and the DaVinci Pinot Grigio. Two of my favorite Italian wines.

    I have to admit, I was thrilled. Not only was I going to have the opportunity to play with food (which is a favorite part of my job) and create gorgeous, mouth-watering recipes, but because I have a giant heartfelt adoration and deep attachment to everyone involved in creating this approachable yet lush wine. I feel like part of the DaVinci family.

    To begin, I created two sumptuous starters to set the festive mood and tantalize the palate.

    The first appetizer is a simple crab stuffed mushrooms recipe filled with a fluffy and flavorful mixture of cream cheese, crab, fresh herbs, garlic, lemon and Parmesan cheese. Then topped with breadcrumbs for a slightly crisp finish.

    The second seafood dish is another lovely nibble prepared with smoked salmon lox and an herb and lemon ricotta on garlic crostini.   The creamy herb ricotta creates a gorgeous backdrop for the smoked salmon and of course pairs beautifully with the crisp, clean flavors of DaVinci Pinot Grigio.

    Smoked Salmon Crostini with Herbed Ricotta for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

    For the next course, I created a gorgeous Insalata Frutti de Mare (an Italian seafood salad) filled with marinated and poached baby octopus along with additional treasures from the sea and paired with the fresh and distinct flavors of fennel and orange – two of my favorite combinations to pair with seafood.

    This lovely seafood salad reaches absolute perfection when served with DaVinci Pinot Grigio.

    Insalata Frutti di Mare for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

    The last two dishes we paired with the crisp, clean flavors of the DaVinci Pinot Grigio is the Seafood Risotto and Pesce all’ Acqua Pazza (Fish in Crazy Water).

    Seafood Risotto for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

    The Fish in Crazy Water is not only tantalizing in flavor but a gorgeous and impressive dish to serve your guests.

    A whole fish, pan seared and then poached in flavorful aromatics, creating a lush entrée for your holiday celebration.

    Fish in Crazy Water for Feast of the Seven Fishes // Karista's Kitchen and DaVinci Wine

    These four fish recipes served with DaVinci Pinot Grigio will captivate your guests and create a memorable holiday celebration.

    You will find these little lovelies HERE on the DaVinci Wine Facebook page. I’ll be posting soon about the next three fish recipes that I’ve paired with the lush DaVinci Chianti.

    Wishing you and your family a most joyous and delicious holiday season!

    Loads of Love,

    Karista

    Karista's Kitchen Kid Friendly Pasta Salmon

    Smoked Salmon Fettuccine

    Smoked Salmon Fettuccine with a light white wine cream sauce

    I’m back from a brief hiatus (well, somewhat brief) with a brand new blog, a new website along with a brand new recipe. And who knows… maybe even a brand new me. 😉

    It’s been an interesting and busy few months. It’s been so busy that when I was walking past a mirror the other day, I glanced, and then wondered “who is the strange woman staring back at me?”. I haven’t gotten as much sleep as I should due to late nights and early mornings, my roots need a touch up, I have man hands from cooking so much and Tank looks like a mop exploded.

    Life is crazy. But I wouldn’t have it any other way. I cherish all the work during the busy times and when things slow down, I savor the moments and breathe deeply.

    A few months ago, I felt the need to step away; get back to my culinary roots and remember why I started this journey in the first place. During that time I was constantly reminded how food brings us together, how it mends a broken soul, cures a heartache, brightens a day and nourishes a body.

    Food is the element that brings us to the table, where life is lived and memories are made.

    I worked on some fun projects that challenged and recharged my creative juices and another larger project that made me realize I’m not super woman and I can’t change people or change the rules in which they play the game of life. I’m forever the optimist and when these things happen, I take it as a gentle reminder to firmly plant my feet on the ground and move on.

    I met some amazing young people who will forever be in my heart. Young people who displayed talent, confidence, compassion and a sense of justice for all. I will forever remember these young adults, for not only the hard work they displayed but the lessons they’ve taught me.

    smoked salmon fettuccine with a light white wine cream sauce

    With so many recipes and photos stacked up just waiting to be shared, I thought I’d begin with this Smoked Salmon Fettuccine.

    The lush and perfectly smoked salmon was sent to me by one of my favorite farm to table companies, Barn2Door. As you might have guessed, I completely adore the CEO of the company and consider her one of my dear friends. Janelle Maiocco started Barn2Door out of love and passion for local farm food. Barn2Door is a marketplace where you can buy sustainably grown meat, fish, fruits, vegetables & items like raw honey and real maple syrup right from producers and growers. Farmers, fishers, ranchers and gardeners have their own store – like Etsy for farms – where they showcase the food they have for sale, and manage direct communications, sales and fulfillment (local delivery, national shipping or both).  Farm food online

    Janelle was kind enough to send me seafood, which she knows I love, from Two If By Seafoods which is one of the many companies that sells local product through Barn2Door.

    smoked salmon from Two If By Seafoods

    Two If By SeaFoods is a direct source of Wild Alaska Salmon brought to you by a 4th generation Bristol Bay fisherman. Like the Founding Fathers, we believe in Life, Liberty, and the Pursuit of Happiness . . . which, of course, means fishing! We are dedicated to bringing you the quality of one of the world’s best maintained, pristine and protected salmon runs. This involves the whole process, from the operation of the fishery to delivering the fish to you. We are passionate about promoting the history and culture of this unique part of the world, protecting it for future generations. On board the F/V Paul Revere, we select premium fish to be processed within hours: fileted, vacuum packed and flash (blast) frozen to preserve the ultimate in quality. From our boat to your table!” – from their B2D store

    I couldn’t have been happier with the smoked salmon that graces this delectable Smoked Salmon Fettuccine. Gorgeous, rich color with a subtle smoked flavor and a perfect texture that melted in my mouth.

    Because I know you’re going to want to make this Smoked Salmon Fettuccine, the fantastic crew at Barn2Door has generously offered $15 off any Barn2Door purchase over $50. Just use the promo code KARISTA15 which is valid until 11/30/2015. Perfect for the Thanksgiving holiday! They also have a edible holiday gift guide that will make gift giving simple and delicious for the holiday season:  https://www.barn2door.com/blog/edible-holiday-gift-guide-2015

    My deepest thanks to you for continuing to visit the blog while I was away and for sharing recipe links from Karista’s Kitchen Facebook, Instagram and Pinterst. I couldn’t ask for a lovelier and more loyal group of friends who support great food and a delicious life around the table.

    Delicious Wishes and Loads of Love!
    Karista

    Smoked Salmon Fettuccine

    Serving Size: 4

    Smoked Salmon Fettuccine

    Ingredients

    • 1 lb fettuccine, cooked according to package directions
    • 2-3 tablespoons extra virgin olive oil
    • 1 large shallot, diced
    • 3-4 cloves garlic, finely minced
    • 1/2 teaspoon fresh thyme or lemon thyme, chopped
    • 1 teaspoon Italian parsley, chopped
    • Pinch of crushed red pepper flakes
    • 1/2 cup dry white wine
    • 2 cups heavy whipping cream
    • 10-12 ounces smoked salmon, shredded
    • 1/4 cup grated parmesan cheese
    • Salt and freshly cracked black pepper to taste
    • Lemon wedges for serving

    Instructions

  • Add the olive oil to a large skillet or sauté pan and heat over medium heat.
  • Add the diced shallot and cook until translucent or wilted, about 2-3 minutes. Then add the garlic, herbs and pinch of crushed red pepper and sauté for a minute longer.
  • Next, stir in the dry white wine and let the wine reduce by half. Once the wine is reduced, stir in the heavy cream and bring to a simmer.
  • Simmer the heavy cream until it begins to thicken.
  • Once the heavy cream begins to thicken, stir in the parmesan cheese and season to taste with salt and freshly cracked black pepper.
  • Gently fold the smoked salmon into the cream sauce and toss with the pasta. Garnish with additional parmesan cheese, chopped Italian parsley and serve with lemon wedges.
  • Serve immediately.
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    Beef Chicken Grilling Karista's Kitchen Kid Friendly Pork Sauces, Salsas and More Seafood Tips and Techniques vegetarian

    Three Compound Butter Recipes

    Grilled Fresh Corn on the Cob with Compound Butter // Karista's Kitchen

    Have you ever grilled a piece of fish or chicken and then wish you had a little something to dollop on top – just for a little extra flavor and fun?

    Compound butter is perfect for grilled, pan seared or roasted meat, fish and veggies.  

    Just make a few of these compound butters and keep them in the fridge.  They will hold for several months and when you’re ready to use them just slice a coin of  compound butter and dollop it on your “hot off the grill” fish, meat or veggies.

    Grilled Vegetable Skewers with Garlic Lemon & Thyme Compound Butter // Karista's Kitchen

    Compound butter is simply butter that has been mixed with a few ingredients of your choice; like garlic & herbs or anchovies and capers or lemon zest and cumin…  and most often used to enhance a simple pan seared or grilled fish, meat and veggies.   I typically make my compound butters savory, but during grilling season I also make a sweet compound butter spiked with spices and vanilla beans to use over grilled fruit or cake.

    You’re going to love these three compound butter recipes but feel free to experiment and make your own.  It’s a great way to use up the excess fresh herbs from the herb garden or citrus that might have seen better days. I also like to use finely chopped toasted nuts or cheese in my compound butters.

    Summer is in full swing and using compound butter to enhance the flavor of our grilled meals makes a delicious ending to a busy day.

    Delicious Wishes and Loads of Love,

    Karista

    Three Compound Butter Recipes

    Each recipe makes 8 tablespoons

    Three Compound Butter Recipes

    Ingredients

      Chipotle Orange Butter
    • ½ cup (8 tablespoons) salted sweet cream butter, room temperature
    • One canned chipotle chili in adobo sauce, finely diced
    • 2 teaspoons orange zest
      Garlic Lemon Thyme Butter
    • ½ cup (8 tablespoons) salted sweet cream butter, room temperature
    • 1 clove garlic, minced
    • 1 lemon, zested
    • 1 teaspoon finely chopped thyme leaves
      Cilantro Lime Butter
    • ½ cup (8 tablespoons) salted sweet cream butter, room temperature
    • 1 lime, zested
    • 2 tablespoons finely chopped fresh cilantro

    Instructions

  • Compound butter can either be mixed by hand or in a food processor. If mixing by hand, add the ingredients to a small bowl and mix with a fork until all the ingredients are thoroughly combined.
  • If you are using a food processor, add the ingredients to the food processor and pulse until all the ingredients are thoroughly combined.
  • Place a sheet of plastic wrap on a flat surface and spoon the butter onto the plastic wrap forming a log. Fold the plastic wrap over the butter and twist the ends. Place in the refrigerator for at least 1 hour before using. Keep in the refrigerator for up to 3 months.
  • Notes

    I created this recipe originally for the beautiful Home By Design Magazine June/July 2015

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    Appetizers Grilling Karista's Kitchen Kid Friendly Seafood

    Grilled Crab and Avocado Quesadillas with Pineapple Cilantro Salsa

    Crab and Avocado Quesadillas with Pineapple Cilantro Salsa // Karista's Kitchen

    I’m jumping right to the point today.  No fluffy words or poetic verse, grand descriptions or other bits of loveliness because this post is all about kitchen equipment.. and delicious Grilled Crab and Avocado Quesadillas with a zany Pineapple Cilantro Salsa.

    There is one kitchen appliance that I’ve owned since culinary school… my Cuisinart Food Processor.  It’s 16 years old this summer and it’s seen a load of use.  My food processor is a work horse.  I love it so much I now own the 4 cup mini-prep food processor and the Quick prep hand blender.  I’ve had these last two appliances for 10 years and they are still functioning as if they are new.

    I’m not a kitchen gadget chef, I prefer to do most things by hand.  However, the few appliances that I do keep stocked in my kitchen must be able to handle all the heavy use.  Which is why I typically always reach for a Cuisinart product.  As you may have guessed this is a post sponsored by the lovely folks at Cuisinart.  They know how much I admire their products and they were kind enough to send me a new product to test and review.  And test we did!

    Crab and Avocado Quesadillas with Pineapple Cilantro Salsa // Karista's Kitchen

    I think my family was more excited than me about the arrival of the Griddler Deluxe.  Well built with solid construction, simple to use, no fussy buttons, just a straight forward high quality indoor grill.   The real test?  How well did it work.

    We grilled pork chops, lamb chops, flank steak, asparagus, lettuce wedges, white peaches and of course, quesadillas.  The sear-blast feature is ideal for grilling meat and locks in the fresh juices and flavor.  It also has six cooking options with removable/reversible non-stick cooking plates that are dishwasher safe.  To say the least, I am impressed.  The Griddler Deluxe is easy to use, easy to clean and works like a charm.  My daughter has now claimed it for her college apartment but I doubt my husband will let it out of the house.

    One of our favorite weekend dinners is quesadillas.  Sometimes I set out an assortment of fresh ingredients on the counter along with all the usual condiments so each of my family members can create their favorite quesadilla.  This time however it was fresh crab from the coast and ripe avocados along with several different kinds of cheese, cilantro, lime wedges and my Pineapple Cilantro Salsa.  A refreshing combination of flavors and texture that pair so deliciously together you will absolutely want seconds.

    Get your grill on and create a delicious summer weekend with these Grilled Crab and Avocado Quesadillas with Pineapple Cilantro Salsa.  All that’s missing is the chilled Sangria!

    Delicious Wishes and Loads of Love,

    Karista

    Grilled Crab and Avocado Quesadillas with Pineapple Cilantro Salsa

    Serving Size: 4-6 as an entree

    Grilled Crab and Avocado Quesadillas with Pineapple Cilantro Salsa

    Ingredients

    • 3/4 - 1 lb of crab meat
    • 2-3 avocados, sliced
    • 1/2 cup cilantro leaves
    • 1/2 cup pickled jalapeños
    • 2 cups shredded cheese (Mexican queso, Ranchero, Cotija, Mozzarella)
    • 12 flour tortillas (regular or gluten free)
    • Olive oil for brushing
    • Salt and Pepper to taste
    • Serve with lime wedges
      For the salsa
    • 2 cups diced pineapple
    • 1 cup diced red onion
    • 1/2 cup chopped cilantro
    • 1 jalapeno, seeded and diced
    • Juice of one lime
    • Salt and pepper to taste

    Instructions

  • Heat the Griddler Deluxe to 450F. Push the Sear button for the bottom plate.
  • Brush the tortillas with olive oil and then on one half of the tortilla layer your ingredients; cheese, crab, pickled jalapeños, avocado, cilantro and then cheese. Cheese on both sides helps the quesadilla to stay together.
  • Fold the other half of the tortilla over the filling and place it on the grill. Grill each side for 3-4 minutes or until the outside of the tortilla is golden brown and cheese is melting.
  • Transfer the quesadillas to a plate and let them sit for a few minutes before slicing and serving.
  • While the quesadillas are cooling make the salsa.
  • Combine the pineapple, red onion, cilantro, jalapeño and lime juice. Season to taste with salt and pepper.
  • Serve the quesadillas with the Pineapple Cilantro Salsa, lime wedges and a dollop of sour cream.
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