It seems like this summer we are getting scared out of eating our fruits and veggies. First tomatoes, now they are wondering about cilantro. Even with a salmonella outbreak threat it seems that the demand for fresh produce is steady and sure. According to Vincent Garcia of J&B Ramos Farms “ I believe the problem has passed. At this time of year, people are buying California-grown, and we have had no problems.” The FDA is also checking jalapeños and Serrano’s but again I think if we shop locally and wash our produce well under cold running water we will be o.k. You should refrigerate cut, peeled or cooked tomatoes within a couple of hours or discard them. Don’t buy bruised or damaged tomatoes. Throw out ones that look spoiled. I love to shop at the open-air market and toss together lots of different veggies for a quick summertime meal. Here are some of my favorites Play with the great delights you find and feel free to change them around to make them your own.
Curried Lobster And Mango Salad
2 mangos, cubed
3 tablespoons fresh limejuice
1-inch ginger, minced
2 teaspoons curry powder
3 tablespoons chopped fresh chives
2 tablespoons shallots, minced
1 red bell pepper, thinly sliced
3 celery stalks, chopped
2 Mangos, cubed
1/2-cup fresh cilantro leaves
White pepper
2 pounds cooked lobster tail meat, chopped
Place first 4 ingredients in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper.
In a large bowl toss together bell pepper, celery, mangos and cilantro. Add lobster. Drizzle some dressing over and toss lightly. Season with salt and white pepper to taste.
Orzo Salad With Heirloom Tomatoes And Feta
8 ounces orzo
2 tablespoons white wine vinegar
½ cup fresh lemon juice
1 teaspoon lemon zest
1/2-cup olive oil
1-¼ pounds assorted heirloom tomatoes, cut into 1/2-inch pieces
1 bunch green onions, sliced
1/2 cup sliced pitted oil-cured olives
1/4 cup thinly sliced fresh basil
2 Tablespoons chopped fresh Italian parsley
1 cup feta cheese, crumbled
Sautee 1/2 of the orzo in a little olive oil until golden brown. Cook all of the orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.
Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper.
Mix Summer Greens and Maple Syrup Vinaigrette
2 cloves garlic, finely chopped
2 tablespoon Dijon Mustard
1 tablespoon Maple Syrup
6-tablespoons balsamic vinegar
1 cup Olive Oil
Whisk all ingredients together and set aside.
6 cups summer greens
Toss all lettuces together. Lightly toss with dressing.
20 grapes, halved
6 ozs Gorgonzola
Arrange lettuces on platter. Place grapes prettily on top and sprinkle with Gorgonzola and fresh ground pepper.
Crunchy Green Salad with Creamy Guacamole Dressing
2 Heads Romaine Lettuce, chopped
1 bunch watercress, leaves picked
1-cup pipitoes
1 large ripe avocado
1 tablespoon Dijon Mustard
Juice of one lemon
1 teaspoon lemon zest
1-4 dashes of Tabasco sauce
1/4-cup canola oil
Halve the avocado and remove pit. Scoop out flesh into a food processor. Add mustard, lemon juice, zest Tabasco. Salt and pepper to taste and blend until smooth. With the motor running pour in the oil in a steady stream. Allow it to become rich and creamy about one minute. In a large bowl add the lettuce, watercress and pipitoes. Toss with the dressing and serve.
Shrimp and Berry Salad with Citrus Vinaigrette
1 basket black berries
1-basket raspberries
1/4-cup pine nuts
2 firm-ripe avocados
1-teaspoon fresh limejuice
1 lb large shrimp, shelled and deveined
2 cups each baby spinach and arugula (or your favorite mix of greens)
Quarter avocados lengthwise, then pit and peel. Cut length wise into 1/4-inch-thick slices. Drizzle with limejuice and season with salt and pepper.
Prepare barbeque or stovetop grill (medium-high heat). Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
In a large serving toss together spinach, arugula, berries and pine nuts and dress lightly. Arrange avocados and shrimp on top of salad and serve.
Citrus Vinaigrette
1/4-cup fresh orange juice
Juice of one lime
1/4 teaspoon ginger, finely chopped
6 tablespoons cilantro, finely chopped
1/2 tablespoon jalapeno pepper, finely chopped
3/4-cup canola oil
Whisk together vinaigrette ingredients with salt and pepper to taste.
Thursday, July 31, 2008
Wednesday, July 30, 2008
Summer Herbs
When I moved from my house with a big garden into a town home the thing I missed the most was walking outside and clipping the fresh herbs that I needed for a meal. I have two sunny baloneys in my new place a perfect spot to grow container herbs. All you need is a big container, seeds or starter packs, potting soil, water and about 4-6 hours direct sunlight. I have a few 13-inch clay pots that are about 10 inches deep perfect for root growth. I have one pot with annuals like basil, lemon basil, cinnamon basil, cilantro, parsley, chives, dill and nasturtiums. The thyme, rosemary, lemongrass and sage are in another pot and I have one pot with about six varieties of mint, as it will take over a container. When I entertain I can bring them in the house and the fragrance is glorious and the flowers stunning. Tossing freshly clipped herbs into anything makes the flavors pop and makes everything taste alive and better.
Summer Herb Focaccia
1 package active dry yeast
1/4-tablespoon sugar
1 cup lukewarm water
3 1/2 cups flour
1/2-teaspoon salt
4 Tablespoons olive oil
Minced fresh rosemary, sage and basil
½ cup Parmesan Cheese
In small bowl, dissolve yeast and sugar in water. Set aside for 5 minutes. Mound flour on work surface. Make a well in center and pour yeast mixture, salt and 1-tablespoon oil into it. With your fingers, gradually incorporate flour into liquid until dough forms. If mixture is too dry to hold together, sprinkle a little additional water over dough and mix well. Knead dough until smooth, about 5 minutes. Place dough in oiled large bowl, turning to coat. Cover with kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
Spray cookie sheet with Bakers Joy. Punch dough down. Place dough in center of prepared pan and spread out evenly to cover pan, using your fingers to "dimple" surface. Brush remaining 3 tablespoons oil over dough. Sprinkle with herbs and cheese. Let rise in a warm place, uncovered, 30 minutes.
Preheat oven to 400°F. Bake until top is a light golden brown, about 15 minutes. Cut into slices to serve.
Bruschetta
6 seeded ripe plum tomatoes, diced
1 red onion, diced
5 cloves garlic, coarsely chopped
1/4 cup chopped fresh basil
1/2-cup olive oil
¼ cup balsamic vinegar
Gently combine all ingredients in a mixing bowl. Season with kosher salt and fresh ground pepper. Let stand at room temp for 1 hour before serving. Serve with a baguette sliced thinly on the diagonal, rub with garlic, brush with olive oil and bake or grill.
Poached Salmon & Cucumber Dill Sauce
1-cup sour cream
1 tablespoon Dijon Mustard
3 cloves garlic. Finley chopped
1/4 cup cucumber, peeled, seeded and finely chopped
1 bunch dill, finely chopped
Mix together in a small bowl and refrigerate.
Poaching fish:
4 cups water
2 cups white wine
1 small onion, white or yellow, sliced in rings
1 bay leaf
1 tablespoon pickling spices
Two fresh sprigs dill
1 stick butter
Pinch freshly ground pepper
4 salmon steaks or fillets
In a large soup pot bring water to a boil. Add all of the ingredients, but the salmon. Turn heat to medium-low and simmer 5 minutes. Add salmon, cover and simmer 6-8 minutes, or until fish is cooked through. Lift fish out, drain, and place on serving plates. Lift onions out, drain and lay over fish. Serve immediately with chilled cucumber sauce
Mint Soba noodles
12 oz dried soba noodles
1/3-cup rice vinegar
1-tablespoon canola oil
3 tablespoons soy sauce
1 1/4 teaspoons sugar
1-teaspoon red pepper flakes
1/2 cup chopped fresh mint
1 1/2 cups thinly sliced scallions
Cook noodles in a large pot of boiling water until just tender, about 5 minutes, then drain in a colander. Rinse under cold water to stop cooking, and then drain well. While noodles are cooking, stir together vinegar, oil, soy sauce, sugar red pepper, and salt until sugar is dissolved. Toss noodles with dressing, mint, and scallions. Serve at once.
Watermelon and Mango with Limes and Mint
1 (4-lb) watermelon cut into 1-inch chunks
2 mangoes (1 3/4 lb total), peeled, pitted, and cut into 1-inch chunks
1 tablespoon fresh lime juice, or to taste
1 teaspoon finely grated fresh lime zest
1/2-cup mint leaves
Toss together all ingredients and chill, covered, stirring occasionally, 2 hours
Summer Herb Focaccia
1 package active dry yeast
1/4-tablespoon sugar
1 cup lukewarm water
3 1/2 cups flour
1/2-teaspoon salt
4 Tablespoons olive oil
Minced fresh rosemary, sage and basil
½ cup Parmesan Cheese
In small bowl, dissolve yeast and sugar in water. Set aside for 5 minutes. Mound flour on work surface. Make a well in center and pour yeast mixture, salt and 1-tablespoon oil into it. With your fingers, gradually incorporate flour into liquid until dough forms. If mixture is too dry to hold together, sprinkle a little additional water over dough and mix well. Knead dough until smooth, about 5 minutes. Place dough in oiled large bowl, turning to coat. Cover with kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
Spray cookie sheet with Bakers Joy. Punch dough down. Place dough in center of prepared pan and spread out evenly to cover pan, using your fingers to "dimple" surface. Brush remaining 3 tablespoons oil over dough. Sprinkle with herbs and cheese. Let rise in a warm place, uncovered, 30 minutes.
Preheat oven to 400°F. Bake until top is a light golden brown, about 15 minutes. Cut into slices to serve.
Bruschetta
6 seeded ripe plum tomatoes, diced
1 red onion, diced
5 cloves garlic, coarsely chopped
1/4 cup chopped fresh basil
1/2-cup olive oil
¼ cup balsamic vinegar
Gently combine all ingredients in a mixing bowl. Season with kosher salt and fresh ground pepper. Let stand at room temp for 1 hour before serving. Serve with a baguette sliced thinly on the diagonal, rub with garlic, brush with olive oil and bake or grill.
Poached Salmon & Cucumber Dill Sauce
1-cup sour cream
1 tablespoon Dijon Mustard
3 cloves garlic. Finley chopped
1/4 cup cucumber, peeled, seeded and finely chopped
1 bunch dill, finely chopped
Mix together in a small bowl and refrigerate.
Poaching fish:
4 cups water
2 cups white wine
1 small onion, white or yellow, sliced in rings
1 bay leaf
1 tablespoon pickling spices
Two fresh sprigs dill
1 stick butter
Pinch freshly ground pepper
4 salmon steaks or fillets
In a large soup pot bring water to a boil. Add all of the ingredients, but the salmon. Turn heat to medium-low and simmer 5 minutes. Add salmon, cover and simmer 6-8 minutes, or until fish is cooked through. Lift fish out, drain, and place on serving plates. Lift onions out, drain and lay over fish. Serve immediately with chilled cucumber sauce
Mint Soba noodles
12 oz dried soba noodles
1/3-cup rice vinegar
1-tablespoon canola oil
3 tablespoons soy sauce
1 1/4 teaspoons sugar
1-teaspoon red pepper flakes
1/2 cup chopped fresh mint
1 1/2 cups thinly sliced scallions
Cook noodles in a large pot of boiling water until just tender, about 5 minutes, then drain in a colander. Rinse under cold water to stop cooking, and then drain well. While noodles are cooking, stir together vinegar, oil, soy sauce, sugar red pepper, and salt until sugar is dissolved. Toss noodles with dressing, mint, and scallions. Serve at once.
Watermelon and Mango with Limes and Mint
1 (4-lb) watermelon cut into 1-inch chunks
2 mangoes (1 3/4 lb total), peeled, pitted, and cut into 1-inch chunks
1 tablespoon fresh lime juice, or to taste
1 teaspoon finely grated fresh lime zest
1/2-cup mint leaves
Toss together all ingredients and chill, covered, stirring occasionally, 2 hours
Monday, July 28, 2008
Not So Lazy Summers
Whoever thought up the lazy days of summer obviously did not have kids to schlep to camp, constant events and super busy work schedule. The one great thing is that you can grill with a tremendous amount of ease. I love the cedar plank and I love quick grilling that requires minimal preparation and some that can be done the night before so you can roll in and fire up the grill. I always throw some extra vegetables and a few extra pieces of meat for a grab and go on the way to the next activity. Hopefully with these recopies you will be able to lounge and enjoy a little more summer.
Caribbean Chicken with Avocado Relish
5 pounds Chicken
(12 small pieces or 6 large
Pieces)
3 Cloves garlic, minced
Juice of 3 Oranges
1 cup Peanut oil
1 7-ounce can chipotle peppers in adobo sauce
1-cup cilantro leaves
Peel the garlic and put in food processor work bowl. Squeeze in 1 cup orange juice and remaining marinade ingredients; process until pureed; transfer to a Heavy Bag rinse chicken, pat dry and add to marinade insuring chicken is covered completely; cover and refrigerate 12 hours or up to 2 days. Remove chicken from marinade and let drain; grill turning once during cooking until juices run clear when chicken is pierced with a skewer, about ten minutes. Transfer chicken to serving plate; spoon 1/4 cup relish along side chicken.
Avocado Relish
1large Tomato, diced
2 Avocados, peeled, pitted and diced
1 Red onion, diced
2 Clove garlic, minced
3 Scallions, thinly sliced
1 Jalapeno seeded and minced
1 Lime
1 Orange
1/2 bunch cilantro, minced cilantro
Splash red-pepper sauce
Splash Worcestershire sauce
Salt & freshly ground black
Pepper to taste
Put tomato and avocado in medium bowl; squeeze lime and orange juices; add remaining ingredients; mix well and set aside.
Grilled Tuna Steaks with Pineapple Salsa
! /4 cup of olive oil
Juice of one lime
Juice of one lemon
Salt and pepper to taste
4 tuna Steaks, 1/2 to 3/4 inches thick.
Prepare the grill. Mix the oil and lemons, lime, salt and pepper in a small bowl and brush over both sides the tuna generously. Grill the tuna steaks 5 inches over the heat for about 6 minutes per side until they are firm to the touch. Remove from grill and serve immediately with a generous amount of salsa.
Pineapple Mango Salsa
1 medium sized pineapple, diced
2 mangos, diced
Juice of 2-3 limes
Juice of 1 lemon
Salt to taste
1/4 cup very finely slivered fresh ginger
1 red onion, cut into thin slivers
1 to 2 small jalapeños, very thinly sliced
1/2 cup coarsely cut cilantro
Gently toss together. Taste for the intensity of flavors. The heat intensifies the longer it stands. Let stand for 20 minutes to one hour for the flavors to gel. If you want to get a head start, cut the fruit the night before and place in zip locks.
Cedar Planked Salmon
1 - 2 1/2 to 3lb Salmon Fillet rinsed and patted dry
5 cloves garlic
3-tablespoon olive oil
Rosemary sprig, chopped
Thyme sprig, chopped
1-teaspoon cayenne pepper
Salt and pepper to taste
1 18" cedar plank, soaked in water 2 hours
Make small slits on the side of the fish. Slice garlic into slivers, and press into these slits. Coat fish with oil. Sprinkle with rosemary, thyme, cayenne, salt and pepper. On a hot gas grill or over very hot charcoal briquettes heat the plank for 5 minutes each side. Place fish on plank and return to the grill. And cover. Close vents 1/2 way and don't open for 15 minutes. Check for doneness in middle of fillet...pink and flaky. Serve immediately.
Asian Grilled Pork Tenderloin
4 pound pork tenderloin
2/3-cup soy sauce
1/2 cup honey
1/2 cup limejuice
2tablespoons olive oil
3 garlic cloves, chopped
1 inch ginger, peeled and chopped
1/2 teaspoon ground black pepper
½ teaspoon red pepper flakes
In a small bowl, combine all marinade ingredients; mix until well blended. Place pork tenderloin in a plastic bag; pour marinade over pork in bag. Close bag tightly; marinate in refrigerator for 1 hour or up to overnight. Remove pork from marinade; reserve marinade. Grill over medium coals 20 to 25 minutes for medium doneness, turning after first 10 minutes. Meanwhile, place reserved marinade in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Serve with sliced pork; garnish with cilantro.
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Caribbean Chicken with Avocado Relish
5 pounds Chicken
(12 small pieces or 6 large
Pieces)
3 Cloves garlic, minced
Juice of 3 Oranges
1 cup Peanut oil
1 7-ounce can chipotle peppers in adobo sauce
1-cup cilantro leaves
Peel the garlic and put in food processor work bowl. Squeeze in 1 cup orange juice and remaining marinade ingredients; process until pureed; transfer to a Heavy Bag rinse chicken, pat dry and add to marinade insuring chicken is covered completely; cover and refrigerate 12 hours or up to 2 days. Remove chicken from marinade and let drain; grill turning once during cooking until juices run clear when chicken is pierced with a skewer, about ten minutes. Transfer chicken to serving plate; spoon 1/4 cup relish along side chicken.
Avocado Relish
1large Tomato, diced
2 Avocados, peeled, pitted and diced
1 Red onion, diced
2 Clove garlic, minced
3 Scallions, thinly sliced
1 Jalapeno seeded and minced
1 Lime
1 Orange
1/2 bunch cilantro, minced cilantro
Splash red-pepper sauce
Splash Worcestershire sauce
Salt & freshly ground black
Pepper to taste
Put tomato and avocado in medium bowl; squeeze lime and orange juices; add remaining ingredients; mix well and set aside.
Grilled Tuna Steaks with Pineapple Salsa
! /4 cup of olive oil
Juice of one lime
Juice of one lemon
Salt and pepper to taste
4 tuna Steaks, 1/2 to 3/4 inches thick.
Prepare the grill. Mix the oil and lemons, lime, salt and pepper in a small bowl and brush over both sides the tuna generously. Grill the tuna steaks 5 inches over the heat for about 6 minutes per side until they are firm to the touch. Remove from grill and serve immediately with a generous amount of salsa.
Pineapple Mango Salsa
1 medium sized pineapple, diced
2 mangos, diced
Juice of 2-3 limes
Juice of 1 lemon
Salt to taste
1/4 cup very finely slivered fresh ginger
1 red onion, cut into thin slivers
1 to 2 small jalapeños, very thinly sliced
1/2 cup coarsely cut cilantro
Gently toss together. Taste for the intensity of flavors. The heat intensifies the longer it stands. Let stand for 20 minutes to one hour for the flavors to gel. If you want to get a head start, cut the fruit the night before and place in zip locks.
Cedar Planked Salmon
1 - 2 1/2 to 3lb Salmon Fillet rinsed and patted dry
5 cloves garlic
3-tablespoon olive oil
Rosemary sprig, chopped
Thyme sprig, chopped
1-teaspoon cayenne pepper
Salt and pepper to taste
1 18" cedar plank, soaked in water 2 hours
Make small slits on the side of the fish. Slice garlic into slivers, and press into these slits. Coat fish with oil. Sprinkle with rosemary, thyme, cayenne, salt and pepper. On a hot gas grill or over very hot charcoal briquettes heat the plank for 5 minutes each side. Place fish on plank and return to the grill. And cover. Close vents 1/2 way and don't open for 15 minutes. Check for doneness in middle of fillet...pink and flaky. Serve immediately.
Asian Grilled Pork Tenderloin
4 pound pork tenderloin
2/3-cup soy sauce
1/2 cup honey
1/2 cup limejuice
2tablespoons olive oil
3 garlic cloves, chopped
1 inch ginger, peeled and chopped
1/2 teaspoon ground black pepper
½ teaspoon red pepper flakes
In a small bowl, combine all marinade ingredients; mix until well blended. Place pork tenderloin in a plastic bag; pour marinade over pork in bag. Close bag tightly; marinate in refrigerator for 1 hour or up to overnight. Remove pork from marinade; reserve marinade. Grill over medium coals 20 to 25 minutes for medium doneness, turning after first 10 minutes. Meanwhile, place reserved marinade in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Serve with sliced pork; garnish with cilantro.
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Friday, July 25, 2008
Tandori Chicken
My brother John married an Australian girl and moved to Melbourne. We have had many culinary conversations! It is always such a pleasure cooking with friends and family in all parts of the world! I really get the gift of learning so much about so many cultures through food. My Aussie family has taught me the best ways to prepare lamb, stews and anything curry. I have a really great recipe for Kangaroo, but I just can’t go there. . My sister-in-law Kerry grew up on the Indian influenced tandori chicken. The blend of citris, spices and yogurt is spectacular. A traditional tandori chicken is baked in a tandoor oven, but since most of us don’t have one a regular oven is fine! Serve with a cucumber salad and tabboule and you have an amazing and easy meal and get to explore a new place in the food world.
6 boneless, skinless chicken breasts
1 onion, coarsely chopped
2 inches ginger, chopped
4 cloves garlic
Juice of one lemon
1-teaspoon paprika
1-teaspoon cumin
1-teaspoon coriander
1-teaspoon chili powder
1/4-teaspoon nutmeg
Salt and pepper to taste
1-cup plain yogurt
In a food processor finely chop the onion, ginger and garlic. Add yogurt and the rest of the seasoning. Pulse until blended. Make 3 diagonal cuts across the top of the chicken. In a rectangular Tupperware with a lid mix the sauce with the chicken. Marinate in the refrigerator overnight shaking occasionally. Heat the grill or stovetop grill. Remove chicken from Tupperware and toss leftover marinade. Place chicken on grill and cook for about 8 minutes per side.
Tabboule
3/4-cup fine bulgur (such as Near East brand, available at many supermarkets)
1 red onion finely chopped
1-teaspoon salt
1/2-teaspoon allspice
1 cup finely chopped fresh basil leaves
1 cup minced fresh parsley leaves
1/2 cup minced fresh mint leaves
3 scallion, thinly sliced
1/4-cup fresh lemon juice
1/4-cup olive oil
1 cucumber, finely chopped
1 large tomato, finely chopped
Rinse the bulgur and then cover with cold water and let soak for one hour.
While the bulgur is soaking, in a large bowl stir together the onion, the salt and the allspice and let the mixture stand for 30 minutes. Drain the bulgur in a sieve, pressing hard to extract as much water as possible, add it to the onion mixture with the herbs, the scallion, the lemon juice, the oil, the cucumber and tomato. Toss well and serve.
6 boneless, skinless chicken breasts
1 onion, coarsely chopped
2 inches ginger, chopped
4 cloves garlic
Juice of one lemon
1-teaspoon paprika
1-teaspoon cumin
1-teaspoon coriander
1-teaspoon chili powder
1/4-teaspoon nutmeg
Salt and pepper to taste
1-cup plain yogurt
In a food processor finely chop the onion, ginger and garlic. Add yogurt and the rest of the seasoning. Pulse until blended. Make 3 diagonal cuts across the top of the chicken. In a rectangular Tupperware with a lid mix the sauce with the chicken. Marinate in the refrigerator overnight shaking occasionally. Heat the grill or stovetop grill. Remove chicken from Tupperware and toss leftover marinade. Place chicken on grill and cook for about 8 minutes per side.
Tabboule
3/4-cup fine bulgur (such as Near East brand, available at many supermarkets)
1 red onion finely chopped
1-teaspoon salt
1/2-teaspoon allspice
1 cup finely chopped fresh basil leaves
1 cup minced fresh parsley leaves
1/2 cup minced fresh mint leaves
3 scallion, thinly sliced
1/4-cup fresh lemon juice
1/4-cup olive oil
1 cucumber, finely chopped
1 large tomato, finely chopped
Rinse the bulgur and then cover with cold water and let soak for one hour.
While the bulgur is soaking, in a large bowl stir together the onion, the salt and the allspice and let the mixture stand for 30 minutes. Drain the bulgur in a sieve, pressing hard to extract as much water as possible, add it to the onion mixture with the herbs, the scallion, the lemon juice, the oil, the cucumber and tomato. Toss well and serve.
Wednesday, July 23, 2008
Salsa
Once thought of as exotic salsa is a fresh, spicy topping great on chicken, pork and fish. A basic salsa is tomatoes, white onions, garlic, jalapeno peppers with lots of fresh squeezed lemon juice and salt. Using heirloom tomatoes add color! Making homemade tortilla chips is easy and the taste is crisp and fresh. The possibilities are endless so be creative and add some spice to your life!
Homemade Tortilla Chips
12 count package of corn tortillas
Canola oil for frying
Kosher salt
Preheat oil in deep skillet. On a cutting board stack 4 tortillas and cut into 8 wedges. Repeat with remaining tortillas. Add a handful of wedges to the hot oil. Separate any that stick together. Fry until golden brown. Remove and drain on a cookie sheet lined with a brown paper bag or paper towels. Sprinkle with salt and continue with the remaining tortillas.
Avocado Feta Salsa
3 roma tomatoes, chopped
1 ripe avocado, peeled, pitted and chopped
1 small red onion, finely chopped
3 cloves garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon snipped cilantro
1-tablespoon olive oil
1-tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and cilantro. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours
Salsa Verde
1-pound tomatillos, about 9 small
1 small red onion, chopped
1/3 cup chopped fresh cilantro
2 jalapeno chilies, seeded and chopped
2 tablespoons fresh limejuice
1-teaspoon salt
Peel outer papery sheath and discard. Cut out small stem if there is one. Slice in half and it's ready to use. Place tomatillos, onion, cilantro, jalapeno, juice and salt in blender or food processor. Puree. Place in bowl. For best flavor, refrigerate, covered, a few hours or overnight.
Salsa Vera Cruz
8 roma tomatoes, seeded and chopped
6 green onions, sliced
1/4-cup cilantro, chopped
1⁄2 teaspoon ground black pepper
2 tablespoons olive oil
1/4-cup balsamic vinegar
1-teaspoon salt
In a bowl, combine the tomatoes, green onions, cilantro, pepper, olive oil, balsamic vinegar and salt. Wrap the bowl with plastic wrap, place in refrigerator, and chill for 1 hour.
Onion Shallot Garlic Salsa
3 scallions, chopped
1 white onion, peeled and chopped
1 red onion, peeled and chopped
1 shallot, peeled and minced
2 cloves garlic, minced
1 habanera chili, seeded and finely minced
Juice of 2 limes
1-tablespoon olive oil
Salt and pepper to taste
Toss together all of the ingredients.
Peach Ginger Mint Salsa
1-cup peaches, diced
1-cup cucumber, diced
1⁄4 cup green onions, diced
2-teaspoon sugar
2-teaspoon cider vinegar
1-inch ginger, minced
Salt and pepper to taste
Combine all ingredients and stir well. Chill
Pineapple, Jicama, and Thai Chili Salsa
1 1⁄2 cups pineapple, diced
1 1⁄2 cups jicama, diced
Juice of 3 limes
1/2-cup fresh mint leaves, torn into small pieces
4 green onions, thinly sliced
1-teaspoon sugar
1/2-teaspoon kosher salt
4-10 Thai chilies, finely chopped
In a bowl, combine all the ingredients, cover with plastic wrap, and let stand for at least 1 hour at room temperature or for up to 8 hours refrigerated (the longer the flavors marry, the hotter the salsa will be).
Strawberry Salsa
1 pint fresh strawberries, diced
4 roma tomatoes, seeded and chopped
1 jalapeno peppers, seeded and minced
4 cloves garlic, minced
1 lime, juiced
1-tablespoon olive oil
In a large bowl, combine strawberries, tomatoes, Chile peppers, garlic, limejuice and oil. Toss all together to mix and coat. Cover dish and refrigerate for 2 hours to chill.
Watermelon Salsa
3-cup watermelon, chopped
1⁄2 cup green bell peppers, chopped
Juice of 1 lime
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
1 tablespoon jalapeno peppers, chopped, use up to 2 tablespoon chopped jalapenos, depending on taste
1/2-teaspoon garlic salt
Combine all ingredients. Cover and refrigerate 1 hour.
Pineapple Salsa
1 medium sized pineapple
Juice of 2-3 limes
Juice of 1 lemon
Salt, to taste
1/4 cup very finely slivered fresh ginger
1 white onion, cut into thin slivers
1 Jalapeno, finely chopped
1/2 cup coarsely cut cilantro
Peel pineapple, remove the "eyes,' then core. Slice and cut into
Thin, matchstick slivers. Add lime and lemon juices,
Ginger and onion. Taste for intensity of flavor; add Jalapeno
tasting until you reach the degree you prefer. (Caution: The heat
will intensify as the salsa stands.) Just before serving, stir in
cilantro and salt. Best served within an hour or two of mixing.
Homemade Tortilla Chips
12 count package of corn tortillas
Canola oil for frying
Kosher salt
Preheat oil in deep skillet. On a cutting board stack 4 tortillas and cut into 8 wedges. Repeat with remaining tortillas. Add a handful of wedges to the hot oil. Separate any that stick together. Fry until golden brown. Remove and drain on a cookie sheet lined with a brown paper bag or paper towels. Sprinkle with salt and continue with the remaining tortillas.
Avocado Feta Salsa
3 roma tomatoes, chopped
1 ripe avocado, peeled, pitted and chopped
1 small red onion, finely chopped
3 cloves garlic, minced
1 tablespoon snipped fresh parsley
1 tablespoon snipped cilantro
1-tablespoon olive oil
1-tablespoon red or white wine vinegar
4 ounces crumbled feta cheese
In a bowl, gently stir together tomatoes, avocados, onion, and garlic. Mix in parsley and cilantro. Gently stir in olive oil and vinegar. Then stir in feta. Cover, and chill for 2 to 6 hours
Salsa Verde
1-pound tomatillos, about 9 small
1 small red onion, chopped
1/3 cup chopped fresh cilantro
2 jalapeno chilies, seeded and chopped
2 tablespoons fresh limejuice
1-teaspoon salt
Peel outer papery sheath and discard. Cut out small stem if there is one. Slice in half and it's ready to use. Place tomatillos, onion, cilantro, jalapeno, juice and salt in blender or food processor. Puree. Place in bowl. For best flavor, refrigerate, covered, a few hours or overnight.
Salsa Vera Cruz
8 roma tomatoes, seeded and chopped
6 green onions, sliced
1/4-cup cilantro, chopped
1⁄2 teaspoon ground black pepper
2 tablespoons olive oil
1/4-cup balsamic vinegar
1-teaspoon salt
In a bowl, combine the tomatoes, green onions, cilantro, pepper, olive oil, balsamic vinegar and salt. Wrap the bowl with plastic wrap, place in refrigerator, and chill for 1 hour.
Onion Shallot Garlic Salsa
3 scallions, chopped
1 white onion, peeled and chopped
1 red onion, peeled and chopped
1 shallot, peeled and minced
2 cloves garlic, minced
1 habanera chili, seeded and finely minced
Juice of 2 limes
1-tablespoon olive oil
Salt and pepper to taste
Toss together all of the ingredients.
Peach Ginger Mint Salsa
1-cup peaches, diced
1-cup cucumber, diced
1⁄4 cup green onions, diced
2-teaspoon sugar
2-teaspoon cider vinegar
1-inch ginger, minced
Salt and pepper to taste
Combine all ingredients and stir well. Chill
Pineapple, Jicama, and Thai Chili Salsa
1 1⁄2 cups pineapple, diced
1 1⁄2 cups jicama, diced
Juice of 3 limes
1/2-cup fresh mint leaves, torn into small pieces
4 green onions, thinly sliced
1-teaspoon sugar
1/2-teaspoon kosher salt
4-10 Thai chilies, finely chopped
In a bowl, combine all the ingredients, cover with plastic wrap, and let stand for at least 1 hour at room temperature or for up to 8 hours refrigerated (the longer the flavors marry, the hotter the salsa will be).
Strawberry Salsa
1 pint fresh strawberries, diced
4 roma tomatoes, seeded and chopped
1 jalapeno peppers, seeded and minced
4 cloves garlic, minced
1 lime, juiced
1-tablespoon olive oil
In a large bowl, combine strawberries, tomatoes, Chile peppers, garlic, limejuice and oil. Toss all together to mix and coat. Cover dish and refrigerate for 2 hours to chill.
Watermelon Salsa
3-cup watermelon, chopped
1⁄2 cup green bell peppers, chopped
Juice of 1 lime
1 tablespoon chopped cilantro
1 tablespoon chopped green onion
1 tablespoon jalapeno peppers, chopped, use up to 2 tablespoon chopped jalapenos, depending on taste
1/2-teaspoon garlic salt
Combine all ingredients. Cover and refrigerate 1 hour.
Pineapple Salsa
1 medium sized pineapple
Juice of 2-3 limes
Juice of 1 lemon
Salt, to taste
1/4 cup very finely slivered fresh ginger
1 white onion, cut into thin slivers
1 Jalapeno, finely chopped
1/2 cup coarsely cut cilantro
Peel pineapple, remove the "eyes,' then core. Slice and cut into
Thin, matchstick slivers. Add lime and lemon juices,
Ginger and onion. Taste for intensity of flavor; add Jalapeno
tasting until you reach the degree you prefer. (Caution: The heat
will intensify as the salsa stands.) Just before serving, stir in
cilantro and salt. Best served within an hour or two of mixing.
Friday, July 11, 2008
Summer Salads
It seems like this summer we are getting scared out of eating our fruits and veggies. First tomatoes, now they are wondering about cilantro. Even with a salmonella outbreak threat it seems that the demand for fresh produce is steady and sure. According to Vincent Garcia of J&B Ramos Farms “ I believe the problem has passed. At this time of year, people are buying California-grown, and we have had no problems.” The FDA is also checking jalapeños and Serrano’s but again I think if we shop locally and wash our produce well under cold running water we will be o.k. You should refrigerate cut, peeled or cooked tomatoes within a couple of hours or discard them. Don’t buy bruised or damaged tomatoes. Throw out ones that look spoiled. I love to shop at the open-air market and toss together lots of different veggies for a quick summertime meal. Here are some of my favorites Play with the great delights you find and feel free to change them around to make them your own.
Curried Lobster And Mango Salad
2 mangos, cubed
3 tablespoons fresh limejuice
1-inch ginger, minced
2 teaspoons curry powder
3 tablespoons chopped fresh chives
2 tablespoons shallots, minced
1 red bell pepper, thinly sliced
3 celery stalks, chopped
2 Mangos, cubed
1/2-cup fresh cilantro leaves
White pepper
2 pounds cooked lobster tail meat, chopped
Place first 4 ingredients in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper.
In a large bowl toss together bell pepper, celery, mangos and cilantro. Add lobster. Drizzle some dressing over and toss lightly. Season with salt and white pepper to taste.
Orzo Salad With Heirloom Tomatoes And Feta
8 ounces orzo
2 tablespoons white wine vinegar
½ cup fresh lemon juice
1 teaspoon lemon zest
1/2-cup olive oil
1-¼ pounds assorted heirloom tomatoes, cut into 1/2-inch pieces
1 bunch green onions, sliced
1/2 cup sliced pitted oil-cured olives
1/4 cup thinly sliced fresh basil
2 Tablespoons chopped fresh Italian parsley
1 cup feta cheese, crumbled
Sautee 1/2 of the orzo in a little olive oil until golden brown. Cook all of the orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.
Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper.
Mix Summer Greens and Maple Syrup Vinaigrette
2 cloves garlic, finely chopped
2 tablespoon Dijon Mustard
1 tablespoon Maple Syrup
6-tablespoons balsamic vinegar
1 cup Olive Oil
Whisk all ingredients together and set aside.
6 cups summer greens
Toss all lettuces together. Lightly toss with dressing.
20 grapes, halved
6 ozs Gorgonzola
Arrange lettuces on platter. Place grapes prettily on top and sprinkle with Gorgonzola and fresh ground pepper.
Crunchy Green Salad with Creamy Guacamole Dressing
2 Heads Romaine Lettuce, chopped
1 bunch watercress, leaves picked
1-cup pipitoes
1 large ripe avocado
1 tablespoon Dijon Mustard
Juice of one lemon
1 teaspoon lemon zest
1-4 dashes of Tabasco sauce
1/4-cup canola oil
Halve the avocado and remove pit. Scoop out flesh into a food processor. Add mustard, lemon juice, zest Tabasco. Salt and pepper to taste and blend until smooth. With the motor running pour in the oil in a steady stream. Allow it to become rich and creamy about one minute. In a large bowl add the lettuce, watercress and pipitoes. Toss with the dressing and serve.
Shrimp and Berry Salad with Citrus Vinaigrette
1 basket black berries
1-basket raspberries
1/4-cup pine nuts
2 firm-ripe avocados
1-teaspoon fresh limejuice
1 lb large shrimp, shelled and deveined
2 cups each baby spinach and arugula (or your favorite mix of greens)
Quarter avocados lengthwise, then pit and peel. Cut length wise into 1/4-inch-thick slices. Drizzle with limejuice and season with salt and pepper.
Prepare barbeque or stovetop grill (medium-high heat). Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
In a large serving toss together spinach, arugula, berries and pine nuts and dress lightly. Arrange avocados and shrimp on top of salad and serve.
Citrus Vinaigrette
1/4-cup fresh orange juice
Juice of one lime
1/4 teaspoon ginger, finely chopped
6 tablespoons cilantro, finely chopped
1/2 tablespoon jalapeno pepper, finely chopped
3/4-cup canola oil
Whisk together vinaigrette ingredients with salt and pepper to taste.
Curried Lobster And Mango Salad
2 mangos, cubed
3 tablespoons fresh limejuice
1-inch ginger, minced
2 teaspoons curry powder
3 tablespoons chopped fresh chives
2 tablespoons shallots, minced
1 red bell pepper, thinly sliced
3 celery stalks, chopped
2 Mangos, cubed
1/2-cup fresh cilantro leaves
White pepper
2 pounds cooked lobster tail meat, chopped
Place first 4 ingredients in blender. Blend until smooth. Stir in chives and shallots. Season to taste with salt and white pepper.
In a large bowl toss together bell pepper, celery, mangos and cilantro. Add lobster. Drizzle some dressing over and toss lightly. Season with salt and white pepper to taste.
Orzo Salad With Heirloom Tomatoes And Feta
8 ounces orzo
2 tablespoons white wine vinegar
½ cup fresh lemon juice
1 teaspoon lemon zest
1/2-cup olive oil
1-¼ pounds assorted heirloom tomatoes, cut into 1/2-inch pieces
1 bunch green onions, sliced
1/2 cup sliced pitted oil-cured olives
1/4 cup thinly sliced fresh basil
2 Tablespoons chopped fresh Italian parsley
1 cup feta cheese, crumbled
Sautee 1/2 of the orzo in a little olive oil until golden brown. Cook all of the orzo in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water; drain well. Transfer to medium bowl; cool.
Whisk vinegar and lemon juice in small bowl; gradually whisk in oil. Pour dressing over orzo. Mix in remaining ingredients. Season to taste with salt and pepper.
Mix Summer Greens and Maple Syrup Vinaigrette
2 cloves garlic, finely chopped
2 tablespoon Dijon Mustard
1 tablespoon Maple Syrup
6-tablespoons balsamic vinegar
1 cup Olive Oil
Whisk all ingredients together and set aside.
6 cups summer greens
Toss all lettuces together. Lightly toss with dressing.
20 grapes, halved
6 ozs Gorgonzola
Arrange lettuces on platter. Place grapes prettily on top and sprinkle with Gorgonzola and fresh ground pepper.
Crunchy Green Salad with Creamy Guacamole Dressing
2 Heads Romaine Lettuce, chopped
1 bunch watercress, leaves picked
1-cup pipitoes
1 large ripe avocado
1 tablespoon Dijon Mustard
Juice of one lemon
1 teaspoon lemon zest
1-4 dashes of Tabasco sauce
1/4-cup canola oil
Halve the avocado and remove pit. Scoop out flesh into a food processor. Add mustard, lemon juice, zest Tabasco. Salt and pepper to taste and blend until smooth. With the motor running pour in the oil in a steady stream. Allow it to become rich and creamy about one minute. In a large bowl add the lettuce, watercress and pipitoes. Toss with the dressing and serve.
Shrimp and Berry Salad with Citrus Vinaigrette
1 basket black berries
1-basket raspberries
1/4-cup pine nuts
2 firm-ripe avocados
1-teaspoon fresh limejuice
1 lb large shrimp, shelled and deveined
2 cups each baby spinach and arugula (or your favorite mix of greens)
Quarter avocados lengthwise, then pit and peel. Cut length wise into 1/4-inch-thick slices. Drizzle with limejuice and season with salt and pepper.
Prepare barbeque or stovetop grill (medium-high heat). Pour 1/4 cup dressing into small bowl. Reserve remainder for salad. Brush shrimp with dressing from small bowl and grill until opaque in center, turning occasionally, about 5 minutes.
In a large serving toss together spinach, arugula, berries and pine nuts and dress lightly. Arrange avocados and shrimp on top of salad and serve.
Citrus Vinaigrette
1/4-cup fresh orange juice
Juice of one lime
1/4 teaspoon ginger, finely chopped
6 tablespoons cilantro, finely chopped
1/2 tablespoon jalapeno pepper, finely chopped
3/4-cup canola oil
Whisk together vinaigrette ingredients with salt and pepper to taste.
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