Salutation to my wonderfully patient fans!

           It seems like a dream, to be where I am in life today, and as we all know...today is where it's at anyways.... It's like Janis Joplin said, "It's all the same fucking day man!" But it's not, because had you told me 6 years ago that I would be happily married to my beautiful husband and best friend, I would have laughed my ass off! If you had told me that my best friend would be the cute little girl I would take care of when she was 5 years old and that she and I have a baby together with me being Aunty Dad, I would be like, ya right!!! But its all true not to mention the house in Carmel that we are remodelling, kitchen first of course,then on and on and on.... a little at a time...or my gorgeous yard with its beautiful roses and vegetables and herbs, prize wining Gladiolas, but I guess you are just gonna have to wait and see then let me know what you think by coming here and commenting on posts and joining the blog , post on Jenni's Dish about everything you can possibly imagine, tell me what you want to learn about and learn, tell me your name, where you live! Is it close enough to come to a cooking class? Or a one on one personal day in the Jenni's Dish Kitchen?! Or would you like to hire me and my staff to come put on a party for you and your friends, or a lovely romantic dinner for two, catering to your every whim, of course! It's gonna be a fun ride and you're personally invited to join me on this journey into Food, Mixology, storytelling and having the balls to just be the real thing ....cause you can talk the talk.....but you are gonna have to walk the walk!!!Come on! Please don't doddle, try to keep up! Oh and for those of you who are interested in medicinal cooking, using herbs and things to spice up a healthy lifestyle, well we've got that too! So hang on to your brims buck-a roos, because we are gonna blow the top off of the normal day to day stuff! Let's think OUTSIDE THE BOX!!!! LIVE, LAUGH, LOVE, COOK!!!
©  Jennifer Green Maggini
📧 jgmaggini@gmail.com

New name same Dish

I finally found out how to change my name to Jennifer Green Maggini so .... Ta Da!!!

Purple Basil, Hearts of Palm and Salmon Salad

     Okay so I get back from my morning walk to the lagoon in Carmel, and yes I would like to have a big Bagel Lox and Cream Cheese, however...I'm trying to get in shape and lose some unwanted junk in my trunk. Just sayin! So I see I have lox in fridge, also can of hearts of palm grab a cucumber out of the garden, some Purple Basil a Heirloom tomato, a lemon, olive oil, sea salt, fresh ground pepper, and a dash of my fave Tony Chachere's Creole seasoning ! I whip this up in 10 minutes I'm full and satisfied, because it was awesome! I also want to get this in me in the golden hour after exercising! And it's a goal that I reach, one of many in the day ahead! And for you Veg Heads out there replace lox with what ever floats your boat! Peace!

Purple Basil

Cucumber

Beautiful Gladiola

What a great way to start the day! I was full and satisfied!
LIVE, LOVE, LAUGH, COOK!!!
Jennifer Green Maggini©2015☯

Carmel Ca, The lagoon, right side!

Pineapple Sage Chicken over Cous Cous

So much has happened since you've heard from me, I'd have to write a novel, which I might very well do, but for now just know this I'm back and I'm gonna be better than ever! My kitchen is gutted so I'm up at my sister Sharon's house for some R&R and I brought a bunch of herbs I've been growing at home and am using her kitchen as my tool to create, reveal and share secrets with you my sweet and loyal follower's. Thanks for the time off, it was well needed and deserved. I'm re-married to the greatest man on earth and he's building me my dream kitchen, he's the love of my life and he is and has been making all my dreams come true, my new name you ask? Jennifer Green Maggini!!!!!! Google won't let me into the old Jenni's Dish, but no worries I have the whole thing filed away and on a flash drive, so I will have to turn this into a web site and combine the new with the old! There are a lot of stories coming your way along with recipes and lots of love.
   LIVE, LOVE, LAUGH, COOK!!!!!  Some of the herbs I've been growing are new to me like this one( Pineapple Sage) I just have never heard of and the recipe just popped into my head…go figure! It turned out so good!!! I packed up leftovers for hubby to take to work at his request, and he used to be fast-food junkie!!!

Pineapple Sage Chicken:
6 boneless skinless chicken breasts washed and dried

Marinade:
Chop
2 Bunches Pineapple sage (Save the little tops for a garnish when serving)
A few sprigs regular Sage
4 cloves garlic
1 Shallot
1cube chicken bouillon
1-2 Dragon peppers (which I also grew) you could sub with Thai chili or optional, we like it hot and savory and sweet!
Juice of 1orange
Juice of 1 Lemon 
1 can Pineapple chunks in juice (smush a couple of the chunks)
Mix all ingredients
Put Chicken in a Lg. Ziploc bag 
Pour marinade over Chicken
Get as much of the air out of the bag and close, refrigerate over night

The next day put in a large baking dish and bake on 425 degrees for 45 minutes, broil for 3-5 minutes, remove and let rest for 5 minutes. Cut chicken breasts and serve over cous~cous, rice or quinoa. I made a simple hearts of palm, tomato over romaine, w/ some  Girard's Champagne dressing, and paired with a bottle of LaCrema Chardonay! And called it a day! Recipe's tried and true for busy people who want to eat a organic gourmet meal at home without slaving in the kitchen all day! That's my job!

Jennifer Green Maggini ©2015

LIVE, LOVE,LAUGH,COOK!!!!

jennigreen.blogspot.com

Super Food Salad w/ Sweet Hot Mustard Dressing

As Mother's Day approaches we are constantly reminded of it. Everywhere you look there is some Hallmark type slogan or "MOM" in giant letters, saying "BUY ME! BUY ME!" However much I disagree with these companies' make-believe holidays, they keep my mind filled with memories of homemade cards I made out of doilies and little lost pieces of ribbon and glitter with hearts and flowers and peace signs on construction paper of which I served my mother with breakfast in bed - into my 30's! But for those of us who have no kids and whose Mothers have long since passed, it's more a day of bittersweet longing of days gone by. The day conjures up all kinds of feelings. Joys and sorrows with which we either celebrate or mourn, I have found that celebrating is much more fun and a healthier alternative. Many of you who knew my Mom, Louise, will understand that her belief system was that you do not really die, you just move on.

So with that in mind, I've created dishes that I think she would love. Food to celebrate her life. Louise was vegan, so it's always fun to come up with new ways to delight the palate and senses in a way she would grant her seal of approval while using really great, fresh ingredients.

Super Food Salad was born out of necessity. While at a friend's home for dinner, we were cooking a really wonderful pasta dish and when it was ready to be served I thought, "No salad? There must be something to make a salad out of in the fridge AND it's so fun to look through someone else's fridge."
So I started investigating. "Spinach and blueberries!", I proclaimed. which I threw threw in a bowl... "Hmmmm!", I thought, "What now?". And thats all it took. I searched the door of the fridge for condiments and found some Trader Joe's Sweet Hot Mustard to which I added equal parts balsamic vinegar and EVOO (Extra Virgin Olive Oil). I tossed the whole thing together and the original Super Food Salad was born! My friend was extremely impressed.

Now, we enjoy many versions of this beautiful salad. However, I never change the dressing because as simple as it sounds, IT ROCKS AS IS!!! A combo of sweet hot sour and savory all at the same time makes each bite is better than the last. It's a great side salad, but add your protein of choice and a entree is born. My Mom would totally approve!

I hope you enjoy it! Just use your imagination when it comes to the ingredients. And for all you Moms and kids out there, "Happy Mother's Day!"

Super Food Salad w/ Sweet Hot Mustard Dressing:

I again added what was in the kitchen which turned out to be:

Spinach
Kiwi
Apricots
Glazed Walnuts
Scallions

With:
Sweet Hot Mustard Dressing:
Trader Joe's Sweet Hot Mustard and add equal parts balsamic vinegar and EVOO (Extra Virgin Olive Oil)

And as always, enjoy!

LIVE, LOVE, LAUGH, COOK!
Jennifer Green Alger © 2012

Beef Bourguinon (Happy B-Day Rosebud)

   

                                             

Well as most of you know I took a well needed hiatus from the blog. I mean I was 6 months into it before someone said,"You know you don't have to post everyday!", I was like, "Really?". I mean it all started with seeing "Julie and Julia" in the movie theater right when it came out. I already had my first post written in my head before the movie was even over and I didn't miss any of the film! I am the ultimate multi-tasker and pride myself on that, but really, I was burned out and getting ready to flee my marriage and move back to California and was in quite a state! That was some time ago and am very happy I made that decision.

     The move was traumatic in the sense that I did it kind of hap hazardously. So, I went to live with my beautiful sister Karen and her faithful and loving husband Charles in Westwood. They took me into their home so graciously, but one night, I think I had been out here maybe two months, Karen walked into my room and I was crying into my pillow like a child, "Oh my god, honey what's the matter? Is it Bob?. Do you miss him?". "Hell no!", I defiantly replied. "It's Rosie, my dog! I've had her since she was 5 weeks old! She's gonna be nine years old this month (April 10th) and I just can't live without her, I swear! I can't sleep at night. I just know something is wrong. It's like I can feel her calling me to rescue her!". I sobbed uncontrollably! But trust me here, this was the honest to God's truth, I could feel her, and in the end, I was spot on!

     Karen sent me to Geogia to gather up the rest of my things and of course my dog! Meanwhile back at the ranch, Bob had told me Rosie was fine and dandy, spoiled rotten as he put it. However when I arrived that was not the case. She was very ill and very overweight. I won't go into details. They're not pretty. Anyways, off to the vet we went! I was so freaked out that I couldn't even be mad at Bob.

But I digress... While 30,000 feet in the air, I went on Facebook...I know that's so cool, right? How was I going to get Rosie home without having to crate her in cargo (which would totally wig her out, not to mention what it would do to me)?

     So I contacted a very dear friend of mine and many of yours, Angie Howland, who informed me that if I got a letter from my shrink stating that Rosie was my ESA (Emotional Support Animal) and made her a service dog, then the airline would not only let her ride free, but let her ride in the cabin with me. So off to the shrink I went! She was more than happy to write the letter. Little did she know it is the other way around, I'm HER ESH (Emotional Support Human)! Okay so she's a little neurotic. Who's counting? Rosie was released from the vet after 24 hours of IV antibiotics with a clean bill of health which my vet kind of "fudged" because we were friends and I told her the whole ugly story!

That afternoon we flew off into the sunset together to California. My home, my place of birth where I so wanted us to be and are still living happily ever after. She is now 11 years old and still runs circles around dogs a quarter of her age!

    This story has nothing to do with this recipe although back when Rosebud (her full name) could eat people food, this was one of her favorites. She's on a special diet now, I mean, come on she's 77 in people years... as I said spry as the day is long!

     My point being; people come and go in and out of your life. Animals are unconditionally loving and caring to the bitter end, no matter what!!! I love you Rosebud, Happy 11th B-Day!

You guys are gonna love this recipe! It takes short cuts and comes out tasting like a 5 Star meal!!!

As you know, my motto is, "Real recipes for real people living real lives!"

 Beef Bourguignon: 

Use a heavy bottomed pot or Dutch Oven. I used my Le Cruset, (Thanks Bill and Sharon, it's my FAVORITE!)

3 lb. piece of Chuck roast cut into 3 inch chunks for faster cooking

1/2 cup flour for dredging

3-4 TBLS. Oil

1 cup red wine for deglazing

2 cups Beef Broth for braising

1 8 oz can whole tomatoes, smushed

1 TBLS Thyme

Put the oil in the pot, over med. high heat.

Dredge the pieces of meat in flour and brown on all sides in batches. Don't crowd the meat.

Remove browned pies to a plate and add more meat until done.

Lower the heat to med. low and deglaze the pan by pouring the cup of red wine slowly into the pot, scraping the brown bits from the bottom of the pan. Bring to a simmer and add the browned meat.

Add the can of tomatoes, crushing them with your fingers as you go. Season w/ thyme.

Let simmer a few minutes and start to add the beef broth until the meat is about half covered, (retain the rest of the beef broth for when you add the veggies.)

Simmer on low for two hours.

After which,

Add,

Four lg. Carrots peeled and cut into 1/2" pieces

1 whole sweet onion chopped

4-5 lg Celery chopped

5-6 cloves garlic cut into slivers

Simmer for another 1/2 to 3/4 of an hour.

Add 4-5 Red Potatoes cut into 1/2" cubes  

Simmer on low another 15 minutes.

Meanwhile in another pan, over high heat, add 3-4 TBLS. Olive Oil

Saute 2 packages Portabella Mushrooms. Always saute any shrooms on high, so you don't let them get spongy or soggy. You want to see a little color on them! Once you do, add to the pot of delectable Beef Bourguinon.

Allow to simmer for another 10 -20 minutes. Stirring occasionally!

Meanwhile boil water for pasta, salt it and oil it! Use Parpadelle, cook to just slightly al denté. Drain and add 3-4 TBLS unsalted butter, salt and pepper to taste. Set aside.

Add 3-4 TBLS unsalted butter and 3-4 shakes of Wondra Flour to Beef Bourguinon, add salt and pepper to taste. Stir and turn off heat, leave covered for 10 minutes.

Serve over Parpadelle noodles, and as always, enjoy!!!

LIVE, LOVE, LAUGH, COOK!!!

© Jennifer Green Alger 2012

Blackened Salmon w/ Warm Peach Dressing

    

        My Farmville crops have completely withered, and I've lost track of "Lost," "Fringe," "Bones" virtually all the other shows and games I used to play and watch prior to this absolute absorption in Jenni's Dish--I can't remember what life was like before this fabulous world I catapulted myself into. Except, that is, for some of my jobs in the restaurant biz that really got me really excited. One example is Abolonetti's on the Fisherman's Wharf in Monterey, owned (then) by the brilliant John Pisto.

When I started there, in my early 30's, I was the only female server on staff (they did later hire two female friends of mine). Prizes for top sellers included a wine sales contest whose winner got a trip to a really nice Vineyard, depending on who sponsored the contest!!! There was nothing more exciting than selling the heck out of the extensive reserve wine list and our menu with high-end dishes including abalone at $40.00 a plate and live lobster, and crab (both pricey also). Knowing your product was mandatory!!! The combination of maintaining an immaculate station, table settings, silverware polished everything in its place, knowing the specials forwards and backwards, and all the while maintaining a bubbly yet drily witty persona made me money hand over fist.

When I get to any restaurant, the key for me is checking my bags at the door. It's an acting job and I am the star of the show, lines memorized, marks down pat, reaching out to my audience and pulling them into my world of fine cuisine, wine, and what I consider to be my "own dining room" or home away from home. People out to have a good time recognize this and are instantly made comfortable by my presence. Being able to read a customer is so important: Some are easy-going chatty types and want lots of attention/interaction: others just want to be left to themselves but also to be (wordlessly) checked-on a million times during their meals, possessing a keen eye for what you do (and do not do) -- like spotters, spies who report back to the big boss. I've mentioned the restaurant I will someday open and would like to make some of these rules and regulations a part of that, although maybe not quite so stringent as Pisto's. Still, this is conceptually a great way to keep things consistent and uniform. Impeccable grooming was mandatory at this restaurant which is one of my pet peeves anyway -- who wants a sloppy "Joe Shmoe" waiting on them? Certainly not me! I learn from everyplace I've worked and this job taught me the most about casual fine dining I could ever need to know. Plus, I worked with a staff of people who were outstanding!!! I have felt from the first day I perfected this dish it would be Abalonetti's- and Pisto-worthy, and therefore Jenni's Dish-worthy!!!

The Warm Peach Sesame Dressing:

Depending on how many you are serving,

1 heaping TBLS. Peach Preserves per serving, I was serving 5 so five TBLS.

1-2 TBLS Rice Vinegar (Seasoned is best to use in this as it adds a little salt)

1 tsp Toasted Sesame Oil

1 tsp Chile Paste (optional) if you like that sweet hot taste!!!

Mix well, set aside.

The Salad:

8 oz. Sliced Almonds Toasted

8 oz Dried Cranberries, tossed w/ a little dressing, set aside

5 Tangelos, Tangerines, or Navel Oranges peeled and cut into 1/3" rounds

20 Cherry or Grape Tomato's cut in half

4-5 Scallions cut thin on the diagonal (optional), some people don't do onions so I leave them out and ask first!!!

1 package Baby Greens, 

1 package Baby Spinach

Assemble all ingredients in a line like a restaurant, keeping the Tangelos and Greens very cold until ready to serve.

Baked Blackened Salmon:

Preheat oven to 400ºF Line a large cookie sheet with Foil and spray well with Pam,

1 whole filet of good quality Salmon with the skin on

Pam Olive Oil Cooking spray

Squeeze over the Salmon:

Juice of 1/2 lemon

Juice of 1/2 orange

Adobo seasoning (light sprinkle)

Any good quality Blackening spice eg; Paul Prudhomme, Emeril's, etc.(light spinkle)

Fresh Ground Black Pepper to taste

Paprika for extra color

Bake for 15-20 minutes or until fish flakes easily and is just slightly under done, allow to rest on top of stove for a few minutes while finishing the "Plate up", in this order, put Dressing in Microwave for 1 minute, and 30 second intervals after until warm-hot.

Place Greens all over plate, Spinach piled in center, Tangelos in a circle around plate as well as Tomato's,

Place a piece of Salmon on top of Spinach, sprinkle w/ Toasted Almonds, and Cranberries, and Spoon Dressing over Entire Salad, leaving some pieces of  preserved peach from the bottom of dressing on the Salmon. Serve!!!

And as always, Enjoy!!!

LIVE, LOVE, LAUGH, COOK!!!

© Jennifer Green Alger 2010