02-17-10
Ranch Dipper
Makes 1 1/2 cups
Ingredients:
3/4 cup buttermilk
3/4 cup sour cream
1 clove garlic, grated or finely chopped, then mashed into paste with salt
1 tablespoon white wine vinegar
1 teaspoon hot sauce
2 tablespoons finely chopped flat-leaf parsley
2 tablespoons chopped dill
2 tablespoons chopped chives
Salt and freshly ground black pepper
Directions:
Stir together all ingredients in a small serving bowl. Adjust seasonings and serve.
Originally paired with Rachael Ray’s Fresh Oven Baked Chili (Pepper) Fries.
02-17-10
Baked Fresh Chili (Pepper) Fries
Makes 6 Servings
Ingredients:
6 large jalapeno peppers
4 large poblano peppers
1 cup all-purpose flour, plus 2 tablespoons
3 large eggs, beaten
1/4 cup milk
2 tablespoons spicy mustard
1 cup bread crumbs
1/2 cup grated Parmesan or Romano
Salt and freshly ground black pepper
Directions:
Preheat the oven to 400 degrees F.
Remove the seeds from all of the peppers and cut into 1/2-inch lengthwise strips.
Set up a breading station: 1 pan of 1 cup of flour, 1 pan of eggs beaten with milk, 2 tablespoons of flour and mustard, and 1 pan of bread crumbs seasoned with cheese, and salt and pepper, to taste.
Coat the peppers in the flour, then in the egg mixture and then in the bread crumbs.
Arrange the chili fries on a nonstick baking sheet and roast for 18 minutes, turning once.
Remove from the oven and transfer to a serving platter. Serve with Ranch Dipper Sauce (or any ranch dressing).
02-01-10
Tabbouleh Salad with Nuts
Makes 6 Servings
Ingredients:
1 cup water
3/4 cup bulgur
2 handfuls pine nuts or slivered almonds
1 teaspoon ground cumin
2 lemons, zested and juiced
1/3 cup extra-virgin olive oil
1/4 cup freshly chopped mint leaves
1/2 cup freshly chopped flat-leaf parsley
4 scallions, whites and greens, chopped
2 plum tomatoes, seeded and chopped
1/2 seedless cucumber, peeled and chopped
Salt
Directions:
In a small pot add the water and bring to a boil over medium heat. Pour the bulgur into a bowl, douse it with the boiling water and let stand 15 minutes.
Put the nuts in small skillet over low heat and lightly toast. Remove from the heat and let cool.
In a salad bowl, combine the cumin, zest and juice of 1 lemon and whisk in the extra-virgin olive oil. Add the bulgur, herbs, scallions, tomatoes, cucumber and salt, to taste. Toss together, let stand a few minutes, adjust seasoning and toss again before serving.
02-01-10
Lamb Burgers with Garlic Yogurt Sauce
Makes 4 Servings
Ingredients:
1 1/2 pounds ground lamb
1 medium yellow onion, peeled
1 teaspoons allspice, 1/3 palmful
1 1/2 teaspoons ground cumin, 1/2 palmful
1/2 teaspoon ground cinnamon, eyeball it in your palm
1 small red chile pepper, seeded and minced
1 egg, lightly beaten
A handful plain bread crumbs
Salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 cup Greek yogurt
1 large clove garlic, peeled
1/4 cup mint leaves, minced
4 large soft pitas
1/2 red onion, peeled and sliced thinly
1/2 small red cabbage, shredded
Directions:
Put the lamb in bowl. Using a box grater, grate the onion over the bowl so that the pulp of the onion and juices fall into the meat. Add the spices, chile pepper, egg, bread crumbs, salt and pepper, to taste, and mix to combine. Form the meat mixture into 4 patties, thinner at the middle and thicker at the edges for even cooking.
Heat a large skillet over medium-high heat and coat with oil, or coat the burgers in oil and grill on outdoor grill. Cook the patties about 10 minutes, turning once.
While the patties cook, add the yogurt to a small bowl. Grate the garlic into the yogurt using a fine grater or zester. Add the mint and stir to combine.
Char the pitas over an open gas burner or outdoor grill.
Eat the burgers in or on the pita bread topped with garlic-mint yogurt, sliced red onion, and some shredded cabbage.
01-09-10
Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella
Makes 4 Burgers
Ingredients:
Portobello Burgers:
2 tablespoons extra-virgin olive oil
1/8 cup balsamic vinegar
2 sprigs fresh rosemary, leaves stripped and chopped, about 2 tablespoons
1 lemon, juiced
4 large portobello mushroom caps
2 teaspoons grill seasoning blend or 1 teaspoon combined coarse salt and pepper
1/2 pound fresh smoked mozzarella, sliced
Roasted Pepper Paste:
1 (14-ounce) jar roasted peppers, drained
A drizzle extra-virgin olive oil
A handful flat-leaf parsley leaves
1 large clove garlic, cracked away from skin
Salt and pepper
4 large crusty rolls, split
Suggested toppings:
Whole baby spinach leaves
Thinly sliced red onions
Directions:
Combine first 4 ingredients in the bottom of a large food storage bag. Add mushroom caps, seal bag and shake bag to coat caps, then let the mushrooms marinate for 15 minutes.
Grill mushrooms on indoor electric grill, starting with caps down, turning to caps up, 6 minutes on each side. Pan-fry in large nonstick skillet for same amount of time. Season caps while they cook on each side with grill seasoning or a little salt and pepper. Melt the smoked cheese over mushroom caps in the last minute of grill time.
To make the red pepper paste, combine the roasted red peppers, oil, parsley, garlic, salt, and pepper in food processor and pulse grind into thick sauce.
To serve, place the grilled mushroom caps topped with melted cheese on the bun bottoms. Top with spinach and onion. Spread bun tops with roasted pepper paste.
08-30-09
Lentil Potato Salad
Makes 4 to 6 Servings
Ingredients:
1 small onion, halved
1 fresh bay leaf
1 1/2 cups lentils
2 large Idaho potatoes, peeled and chopped into small dice
1/4 cup extra-virgin olive oil
1 large shallot, chopped
2 cloves garlic, chopped
1/2 red bell pepper, seeded and chopped
1/2 cup frozen peas
1/3 cup vegetable stock
1/2 cup packed mint leaves
1/2 cup packed cilantro leaves
3 tablespoons extra-virgin olive oil
2 cups spinach
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
Directions:
Add the onion, bay and lentils to a medium pot and cover with water. Bring to a boil over medium-low heat. Simmer the lentils 10 minutes, then add the potatoes and cook for 7 to 8 minutes more.
While the lentils and potatoes cook, heat a tablespoon of oil in a medium skillet over low heat and saute the shallots, garlic and peppers for a couple of minutes. Add the peas and heat through for 1 minute more. Transfer to a shallow serving bowl to cool.
In a food processor, add the stock, mint and cilantro. Process until it becomes a paste. Add to the bowl with the pepper mixture.
Drain the lentils and the potatoes and discard the onions and the bay leaf. Return the lentil mixture to the hot pot to dry for a minute, then add to the bowl with herb paste and vegetables. Add 3 tablespoons extra-virgin olive oil to the salad bowl and toss. Season with cumin, and salt and pepper, to taste. Toss again and serve.
08-18-09
Bacon Fried Green Beans
Makes 6 Servings
Ingredients:
A drizzle extra-virgin olive oil
6 slices bacon, chopped
1 teaspoon coarse black pepper
1 pound green beans, trimmed
1/4 cup cider or red wine vinegar
2 teaspoons sugar
Directions:
In a skillet, heat a drizzle of oil over medium-high heat, when hot add bacon and pepper and cook the bacon until crisp, 5 minutes. Add beans to bacon and cook about 3 to 5, tossing. Season with vinegar and sugar prior to serving.
Suggestion: Serve with (or on top of) Beer Braised Shrimp with Louisiana Salsa and Rice
08-18-09
Beer Braised Shrimp with Louisiana Salsa and Rice
Makes 6 Servings
Ingredients:
4 cloves garlic, grated or finely chopped
6 to 8 small ribs celery from the heart, chopped
1 large or 2 medium green bell peppers, seeded and chopped
1 medium-large red onion, chopped
2 tablespoons chopped fresh thyme, finely chopped
4 tablespoons butter
1 1/2 cups enriched white rice
2 1/2 cups chicken stock
Salt and freshly ground black pepper
2 red jalapeno chile peppers, very thinly sliced
1 pint grape or cherry tomatoes, heirloom multi colored, red or yellow, halved
2 limes
2 tablespoons extra-virgin olive oil
2 pounds large shrimp, deveined, tail on
1 tablespoon seafood seasoning (recommended: Old Bay)
1 tablespoon Worcestershire sauce
1/4 cup hot sauce
1 bottle beer
3 tablespoons butter
1 bunch scallions, thinly sliced on an angle
Directions:
In a medium bowl combine the garlic, celery, peppers, onions and thyme.
Heat a medium pot with 1 tablespoon butter over medium heat. Add about 1/3 of the vegetables to the pot, saute 2 to 3 minutes, add rice and toss around for 1 to 2 minutes more. Stir in the chicken stock and cover pot, bring to a boil. Simmer rice 15 to 18 minutes until tender, fluff with fork and season with salt and pepper.
Combine remaining vegetables with red chile peppers and tomatoes and dress with the juice of 1 lime. Season with a little salt.
Heat 2 tablespoons olive oil in a large skillet over medium-high to high heat. Add shrimp and season with seafood seasoning, Worcestershire and hot sauce. Toss shrimp for about 2 minutes then add beer, reduce heat to simmer and braise 5 to 6 minutes. Cut butter into small bits and melt into sauce then add in scallions. Squeeze the juice of 1 lime over the pan.
Serve shrimp in shallow bowls, top with a generous scoop of rice and garnish with generous spoonfuls of salsa. If you prefer lots of rice to a little bit of seafood, reverse the order and fill bowl with rice, top with shrimp and salsa.
08-11-09
Tex-Mex Peperonata
Makes 4 Servings
Ingredients:
2 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
2 jalapenos, seeded and thinly sliced
1 red bell pepper, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
2 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 cup beer or chicken stock
Handful fresh cilantro leaves, chopped, for garnish
Directions:
Heat the extra-virgin olive oil in a skillet over medium-high heat. Add the onions, the hot and sweet peppers, garlic, and salt and pepper, to taste. Saute the onion mixture until crisp-tender, 5 to 6 minutes. Stir in the tomato paste, cook 2 minutes. Add the beer or stock and stir for 1 to 2 minutes more. Transfer to a serving bowl or platter, garnish with cilantro and serve.
08-11-09
Chili-Lime Fish Fry
Makes 4 Servings
Ingredients:
4 tilapia fillets
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
1 cup bread crumbs
2 limes, zested and juiced
2 tablespoons chili powder, a couple of palmfuls
2 teaspoons garlic powder, 2/3 palmful
2 teaspoons onion powder, 2/3 palmful
2 tablespoons fresh chopped thyme leaves or 2 teaspoons dried
1/4 cup vegetable, canola or safflower oil
Directions:
Season the fish with salt and pepper. Arrange 3 shallow dishes. Put the flour in 1 dish and add the eggs to the second dish. Combine the bread crumbs in the third dish and season with 1 tablespoon of lime zest, 2 tablespoons of chili powder, the garlic powder, onion powder and thyme. Coat the fish in the flour, then the egg and then the bread crumbs.
Heat the oil, about 1/4 cup, in large skillet over medium to medium-high heat. If your pan is not large enough to fry 4 fillets, in a single layer, heat the oven to 275 degrees F and put a cooling rack on a baking sheet. As you fry the fish, transfer them to the rack in the oven to keep warm. Fry the fish until deeply golden and crispy and transfer to a serving platter. Season with a little extra salt, top with lots of lime juice and serve.