Thursday, April 28, 2011
2 Beefsteak tomatoes, sliced thick
4 ears fresh corn, roasted with hulls(bake at 375 for 30 minutes, then cut from cob
2 cups okra, stem and ends removed, then sliced (add to a bowl of salt water to remove slime)
3/4 cup ground cornmeal
1/2 cup flour
1 cup olive oil (vegetable or canola may also be used)
2 eggs, beaten
8 basil leaves
Sea salt and fresh ground pepper
Balsamic vinegar (optional) for drizzling
Olive Oil for drizzling
Stack 2 slices of tomatoes on plate. Meanwhile, in two pie pans, add cornmeal mixture to one and beaten eggs in another. Heat 1 cup olive oil in large pan. While heating, in batches, add okra to egg then to cornmeal, tossing to coat. Add to oil and cook, tossing occasionally, for about 4-5 minutes per batch. Drain okra in a paper towel lined bowl, adding salt per batch. Repeat until all okra has been cooked.
Add okra and corn to plate and top tomatoes with 2 basil leaves. Season with salt and pepper and drizzle plate with olive oil and balsamic.
Wednesday, April 20, 2011
1/2 cup fresh lime juice
1/3 cup water
1/4 cup fresh orange juice
1 1/2 teaspoons salt
1/2 teaspoon oregano
1/2 teaspoon freshly ground pepper
1/2 cup olive oil
8 large garlic cloves, thinly sliced crosswise
1 teaspoon ground cumin
6 thin sirloin steaks (8 ounces each)
3 tablespoons chopped fresh cilantro
Vegetable oil, for the grill
2 sweet onions, sliced 1/4 inch thick
Mix the lime juice, water, orange juice, salt, oregano and pepper in a bowl.
Heat the olive oil in a deep saucepan over moderate heat. Add the garlic and cumin and cook until the garlic is fragrant and golden, about 2 minutes. Very carefully add the juice mixture and bring to a boil. Remove from the heat and let the mojo cool to room temperature.
Arrange the steaks in a large glass baking dish. Add the cilantro to the mojo and pour half of it over the steaks; turn several times to coat evenly. Cover and marinate in the refrigerator for 1 to 2 hours. Reserve the remaining mojo.
Light a grill. Lightly brush the grate with oil. Remove the steaks from the marinade and pat dry. Brush the onion slices with some of the reserved mojo. Grill the onion slices over the cooler part of the grill, until lightly charred and tender, about 4 minutes per side. Grill the steaks over high heat until medium rare, 2 minutes per side. Transfer the steaks and onions to a platter; spoon the remaining mojo on top and serve.
Monday, April 18, 2011
1/4 cup of extra virgin olive oil, plus 3 tbs for fennel
1 onion, finely chopped
1 fennel bulb, trimmed and sliced
3 cloves garlic, sliced
4 thyme sprigs
3 tbs tomato paste
Salt and fresh ground pepper
4 cups water
Two 28 oz cans peeled Italian tomatoes, juices reserved
3 oz Fontina cheese, diced
Heat oil in large Dutch oven. Add onions and garlic and saute until carmelized and slightly charred, about 8-10 minutes, stirring frequently. Meanwhile, in a separate pan, heat 3 tbs olive oil until shimmering. Add fennel and saute until carmelized and browned, about 15 minutes, stirring frequently. Set aside.
Add tomatoes and their juice to pot, breaking up tomatoes. Add thyme and tomato paste, stirring to incorporate. Add water and simmer for 15 minutes. Add salt and pepper to taste,then in batches, add half of soup to blender, only blending half the soup (be SURE and cover lid with hand and dish towel or you will have a mess!). (You can also use a hand puree.) Ladle the soup into bowls and top with fennel and Fontina and serve.
Thursday, April 7, 2011
1 pd spaghetti, cooked to package directions (save one cup pasta water)
2 carrots, peeled and diced
2 celery stalks, diced
2 green onions, including green parts, chopped
1/4 cup organic, creamy peanut butter
1/4 cup chopped cilantro
Salt and pepper to taste
Sriachi sauce (optional)
Drain pasta. Add all ingredients, through peanut butter. Add pasta water to mixture and toss well. Salt and pepper to taste. Plate into bowls and top with cilantro and a dollop of Sriachi sauce on the side and serve.