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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

Tag

basil

Pesto

  • Coarse salt and ground pepper
  • 1 garlic clove, peeled
  • 1/4 c pine nuts
  • 3 cups packed fresh basil leaves (2.25 oz)
  • 1/4c extra virgin olive oil
  • 1/4c grated parmesan

Use salt to grind garlic to paste on mixing board.  Add with pine nuts and basil to food processor, along with 1tbsp oil.  Pulse until finely chopped.  Slowly add remaining oil.  Add parmesan, pulse to combine.

Grilled Swordfish with Caper Sauce

  • 1/2 c Dry white wine
  • 5 Cloves garlic; minced
  • 2 ts Chopped fresh rosemary; divided
  • 1/4 ts Salt
  • 1/4 ts Pepper
  • 4 (4oz) swordfish steaks
  • Pam spray
  • 1/3 c Lemon juice
  • 3 tb Basil or lemon flavored Olive oil or extra virgin olive oil
  • 1 tb Capers
  • 3 tb Bread crumbs

Marinate fish in combined wine, garlic and 1
teaspoon rosemary, sprinkled with salt and pepper,
covered, 1 hour in the fridge. Remove fish and
discard marinade.

Grill or broil fish over hot coals 4-5 minutes
each side.

Combine remaining rosemary, lemon juice, oil,
capers and breadcrumbs. Spoon over fish and serve
at once.

From: http://www.hugs.org/Grilled_Swordfish_with_Caper_Sauce.shtml

Thai Beef with Chiles and Basil over Coconut Rice

Everyday Food, Sep ’09

  • 1 3/4 C jasmine rice (or regular)
  • 1 can coconut milk (or skip and steam the rice in the rice cooker)
  • 2 tbsp + 1 tsp fish sauce
  • 2 tbsl + 1 tsp soy sauce
  • 1 tsp sugar
  • 1 tbsp vegetable oil
  • 3 garlic cloves, chopped
  • 3 long hot pepper or red jalapenos chiles, seeded, sliced into 2″ matchsticks
  • 1.25 pd ground beef sirloin (or lamb, turkey, pork, or chicken)
  • 1 cup loosely packed torn fresh basil leaves
  • lime wedges

If using coconut rice: In a med saucepan, combine rice, coconut milk, 3/4c water and 1/2 tsp salt.  Cover.  Boil, reduce to simmer and cook until rice is tender and liquid absorbed, about 25 min.

Combine fish sauce, soy sauce, sugar and set aside.

Heat skillet or wok over high.  Add garlic and half the chiles. Cook stirring constantly.  Add meat and break up with wooden spoon until completely browned.  Add soy mixture and cook another 30 seconds.  Add remaining chiles and soy mixture.  Server over rice with lime wedges.

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