Showing posts with label salads. Show all posts
Showing posts with label salads. Show all posts

Monday, September 2, 2013

Don't Do This At Home! Keep Your Eye On the Barbie When the Corn's On the Grill

Cardinal sin of cooking. Put a pan on the stove or a steak on the barbie and then go answer a couple of emails. Minutes pass. The emails are sent. A link sent from The Wrap leads to a few more minutes following the latest entertainment news and gossip. More minutes pass as checks are written to pay bills due in three days.
Then....what's that scent in the air? Sweet smoke with a hint of bitterness. Oh, yeah, that's the bacon in the frying pan or the ears of corn on the grill, now burnt to a blackened crisp. Perfect for the trash and compost bin but definitely no good for the table.

First rule of cooking: use a timer.
Second rule of cooking: keep it with you.

Third rule of cooking: when it goes off, check what you are cooking.

Yesterday I was making grilled corn for one of my favorite summer salads: chopped italian parsley with grilled corn. Simple, easy-to-make and delicious, the salad is such a summer treat. The perfect kind of dish to serve with grilled meats, fish and poultry.

The ears of corn were husked, washed and dried, then dredged through seasoned olive oil and placed on the grill. Nothing could be easier. All I had to do was turn the ears every couple of minutes, take them off the grill, let them cool and remove the kernels, toss them with freshly cut parsley and season the salad with more olive oil and reduced balsamic vinegar.
Easy, except I burnt the nine ears of corn.

That meant a dash back to the Sunday farmers market to pick up nine more ears from Underwood Family Farms and do it all again.

And so it goes. Use a timer. Carry it with you. Listen when it goes off. And all will be good.

Parsley and Grilled Corn Salad

Yield 4 servings
Ingredients

2 ears corn, husks and silks removed, washed, dried
1 bunch Italian parsley, washed, stems discarded, leaves finely chopped
2 tablespoons olive oil
4 tablespoons balsamic vinegar
Sea salt and black pepper to taste

Directions

Pre-heat the grill to medium-hot or set the oven to 350F.

Pour 1 tablespoon olive oil on a large plate or baking tray, season with sea salt and black pepper and dredge each ear of corn to coat.

Using tongs, place the seasoned ears of corn on the grill or on a parchment lined baking tray in the oven.

Turn every 3-5 minutes so the kernels brown but don't burn.  Remove once the some of the kernels have browned. Set aside to cool.

Using a sharp chefs knife, cut the kernels off the cobs and collect in a large mixing bowl.

Add the finely chopped Italian parsley, toss well and dress with the remaining olive oil.

Place the balsamic vinegar in a small saucepan over low heat. Gently reduce to 1 tablespoon. Allow to cool and add to the corn and parsley mixture. Toss well.

Serve cold or at room temperature.

Variations

Add 2 tablespoons raw or grilled onions.

Add 1 avocado, diced.

Add 6 quartered cherry tomatoes.

Add dusting of cayenne.

Add 2 cups cooked chicken breast or grilled shrimp.

Sunday, July 28, 2013

Mark Bittman Visits Adana in Glendale for an Armenian Feast

Located in Glendale, on the border of Burbank, Adana is a great introduction to the cuisine of the Armenian community. Mark Bittman was in town last fall. He asked me for a list of my favorite restaurants. Adana was at the top of the list.
Adana has many great qualities. The interior is unexpectedly elegant. The portions are large. Most dishes are priced under $10.00. The waitstaff is friendly and helpful. Chef-owner Edward Khechemyan treats his customers like they are guests in his home. 
A family business, Khechemyan and fellow chef Sonik Nazaryan work in a New York sized kitchen, the size of a large closet. With an added area for his gigantic gas powered grill, Khechemyan and Nazaryan turn out a varied menu with more than two dozen dishes.
The food is eclectic, with classic dishes from America (hamburger), Armenia (kabobs and salads) and Russia (salads and soups). For a description of the menu, here's a link to my review: "For An Armenian Feast, Try Adana Restaurant in Glendale."

When friends join me for a meal, I happily share my short list of favorites: the Armenian coffee, chicken thigh kabobs with the Persian salad, humus and basmati rice, pork rib kabobs, lamb chop kabobs and the tabouli salad.
Mark Bittman's profile of the restaurant is in today's New York Times Magazine: "This Armenian Life."
In the Fall, I'm leading a field trip to Adana with a group of fellow food bloggers. As much as I love the food, I love sharing Adana with friends. It's that much fun.

Adana Restaurant, 6918 San Fernando Road, Glendale, California 91201 (818-843-6237). Mon-Sat: 10:00 am-9:00 pm; Sun 10:00 am-6:30pm

Monday, July 1, 2013

Summer's Best Picnic Food for Fourth of July - Freshly Made Salads and Chicken Wings Two Ways, With Rosemary and Kimchi

Days at the beach, long hikes into shady woods cooled by running streams and gatherings on the grass in parks set back from the road, all cry out for picnic lunches with salty, savory dishes. Each dish should be a treat, a respite from the heat and the exertions of the day.

A cheese sandwich with a good comte or brie with a slice of ham on whole wheat bread or a fresh baguette is a good start. Bring along homemade Moroccan style pickles or kosher dills and a snack becomes a feast. These days many supermarkets have deli counters selling made-to-order sandwiches and prepared food that can be basic (salads, meatloaf, baked chicken breast and cold pasta) or elaborate with gourmet ingredients and high prices to match (arugula salads, grilled vegetables, large shrimp with remoulade sauce and baby back ribs with a whiskey glaze).

A little bit of effort--not too much effort because who wants to be in a kitchen when it's hot outside--and the picnic basket can be filled with home cooked dishes that will refresh and delight your friends and family.

For the Fourth of July, a pot-luck picnic is a great way to go. We invite our friends to meet us at 6:00pm at the park across the street from the high school where the fire works explode overhead as soon as the sun sets. In the morning, we lay out plastic tarps to protect against the damp of the ground. Then we spend a few leisurely hours during the day preparing easy-to-make dishes to contribute to the meal that stretches over several hours as we catch up with friends and wait for night to fall.


Roasted Beet Salad

Super easy, super delicious, beet salad is perfect for picnics.

Yield: 4 servings
Time: 1 hour or more depending on the size of the beets

The beets my mom served when I was a kid were either boiled or canned. For some reason she never roasted beets until I made them. After that they were her favorite. Not soggy, the beets cook inside their skins, retaining all their sweetness.  They taste great and they're easy to make.

Ingredients

1 bunch of large beets
Olive oil

Method

Cut off the leaves and stems, reserving them to use later. A quick side note: after you wash them, if you chop up the leaves and stems, sauté them with olive oil, garlic and shallots; they'll caramelize and you can serve them as a side dish or tossed with pasta; they're delicious. 

Thoroughly wash the beets to get rid of any grit. Do not remove the skins or cut off the root. 

Preheat the oven to 450 F. Put a sheet of aluminum foil on a baking sheet. Place the beets in the pan, drizzle with olive oil, and bake for 45 minutes to an hour. 

Turn the beets every 20 minutes so they cook evenly. Use a wooden skewer to test if they're done. Roast until the skewer goes into the beets easily but don't let them get too soft. Al dente is good.

Let cool, then peel off the skins, cut off the root and the top part and discard. 

Serve them up the way you like--julienne, rounds, or roughly cut--put them in a bowl and dress with olive oil, reduced balsamic vinegar, sea salt and black pepper.

Variations

Use a vinagrette dressing, add feta, sliced scallions, and chopped Italian parsley.

Top with roasted walnuts.

Add roasted carrots.

Add green grapes sliced in half.




Kimchi Chicken Wings

The wings can be cooked the day ahead and refrigerated, then reheated before the picnic. The wings are delicious served hot or at room temperature.

Yield: 4 servings

Time: Marinate overnight; cook approximately 60 minutes

Ingredients

2 1/2 pounds chicken wings, washed, pat dried
2 tablespoons brown sugar
1/2 cup kimchi, finely chopped
1 tablespoon kimchi water from the bottle
1 tablespoon olive oil
1 small onion, washed, peeled, sliced thin
2 tablespoons soy sauce

Method

Dissolve the brown sugar in the kimchi water, olive oil, and soy sauce. Add the kimchi, onion slices, and chicken wings. Mix well, cover, and refrigerate overnight.

Preheat the oven to 350 degrees. Line a baking tray with tin foil for easy clean up. Place a wire rack on the tray and arrange the wings on the rack. Drizzle the wings with olive oil. Put into the oven and bake 30 minutes. Turn over with tongs. 

Bake another 30 minutes. The wings should be tender and golden brown. If not, turn the wings over and continue baking another 10 minutes. Check again and continue baking at 10 minute intervals, turning the wings each time, until they are done.

In a small saucepan on a low flame, reduce the marinade by a third. Reserve.

Pour the heated, reduced marinade over the wings. Place in a leak proof container. 

Make sure everyone has plenty of napkins and a chilled drink of choice.

Variations

Add 1 tablespoon julienned garlic and 1/4 cup finely chopped Italian parsley to the marinade
Just before serving, top with 1 teaspoon toasted sesame seeds and 1 tablespoon thinly sliced scallion

Carrot Salad with Lemon-Soaked Raisins

Yield 6-8 (makes 1 quart)

Time 30 minutes

Ingredients

8 large carrots (preferably farmers market fresh), washed, peeled, ends trimmed off
1 scallion (optional), finely chopped
1 small bunch Italian parsley, washed, dried, stems trimmed, finely chopped
2 tablespoons golden raisins
2 tablespoons lemon juice
1/2 teaspoon cumin
Pinch of cayenne
Sea salt and pepper
1/2 cup mayonnaise

Method

Soak the raisins in lemon juice and 1/4 teaspoon black pepper at least 30 minutes, preferably overnight Grate the carrots in a large mixing bowl.

Roughly chop the raisins, reserving the lemon juice not absorbed into the raisins. Mix together the carrots, raisins, parsley, and scallions.

Season with the cumin, cayenne, sea salt, and black pepper and toss. Add the lemon juice and mayonnaise. Mix well.

Variations

Use cilantro instead of Italian parsley

Add chopped capers

Top with roasted chopped almonds

Rosemary Fried Chicken

Yield4 servings

Time45 minutes to prepare, marinate the chicken overnight in buttermilk

Ingredients

1 whole chicken, washed, cut apart, skin removed if desired, wing tips, bones, and skin reserved to make chicken stock
1 quart buttermilk
1 cup flour
1 teaspoon sea salt
1 teaspoon pepper
1/4 cup finely chopped fresh rosemary leaves
Pinch cayenne pepper (optional)
1/4 teaspoon sugar (optional)
1/4 cup finely chopped yellow onion (optional)
2 tablespoons olive oil
2 quarts safflower or canola oil

Method

When you cut up the chicken, separate the two parts of the wing and cut the breast meat off the bone. Keep or discard the skin as you wish. The breasts can be left whole but will cook more evenly when cut into strips or tenders. The legs and thighs can be cut in half if you have a heavy chef's knife.

Toss the chicken pieces with olive oil and season with sea salt and pepper. Put the pieces in a container, add the buttermilk, 1 tablespoon of the rosemary, stir, cover, and refrigerate overnight.

Using a wok or deep frying pan, heat the cooking oil to 325 - 350 degrees or until a piece of parsley browns immediately when dropped in the oil. Before you begin cooking, prepare your counter. Have a slotted spoon or an Asian style strainer ready. Lay two paper towels on top of a piece of brown grocery bag paper on a large plate.

Reserve 1 teaspoon of the rosemary to use just before serving.

In a brown paper bag mix together the flour, sea salt, pepper, rosemary, cayenne (optional), sugar (optional), and onions (optional). Remove one piece of chicken at a time. 

Shake off the excess buttermilk, drop the piece into the paper bag with the seasoned flour, close the top of the bag, and shake. Repeat with all the pieces, assembling them on a plate or cutting board.

Cook the chicken in batches. Gently drop each piece into the hot oil, making sure it doesn't touch the other pieces so each one cooks evenly.

Turn over when browned on one side. Remove when golden brown and drain on the paper towels. The pieces will cook quickly: chicken tenders (breast) 2-3 minutes; wings 7-8 minutes; thighs & legs 10-12 minutes.

Just before serving, lightly dust the chicken pieces with 1 teaspoon of rosemary, sea salt and pepper.

If you are making deep fried vegetables like onion rings or broccoli florets, they cook even more quickly: thick rings cook in 30 seconds, thin rings in 5-6 seconds; broccoli in 30 seconds. 

Soak the vegetables in the seasoned buttermilk for a few minutes, then process like the chicken pieces.


Monday, June 10, 2013

To Prepare a Father's Day Feast, Fire Up the Grill and Don't Forget the Sides

Since Father's Day coincides with the start of summer, grilling is the best way to celebrate male parenting.

For me, nothing is better than a platter of grilled Italian sausages with sautéed onions, deveined shrimp seasoned with olive oil, sea salt and black pepper, corn on the cob, charred red peppers mixed with capers and garlic and lobsters split open and doused with pats of sweet butter.  With a tossed arugula and carrot salad, a loaf of freshly baked bread and a fresh fruit salad and I am happy.
The best grilling is the easiest kind. Buy good sausages, seafood and chicken, drizzle with olive oil, season with sea salt, pepper and any dried herb you fancy, put it on a hot grill, turn diligently to prevent burning and serve when it's done.

When the boys come to the house to celebrate a birthday, mother's day or father's day, they frequently take command of the grill. As my younger son, Michael, reminds me, they are my sons so of course they are good cooks. And that makes me very very happy.

Our other son, Franklin, doesn't regard a meal a proper meal unless there are appetizers. The secret to a great grilled meal is what's served on the side. My contribution to your Father's Day celebration are three of my favorite sides. 

All three are addictive so you may find you'll be eating them all summer long. They are all easy-to-make. The tapenade and lavash crisps can be made a day or two ahead. The grilled corn salsa is best made fresh.

Grilled Corn Salsa

Adding corn caramelized from light grilling gives this salsa it’s distinctive sweetness. When you buy corn from the market, look for plump kernels. Avoid ears with wrinkled or shriveled kernels.
You can use any kind of ripe tomato you enjoy, but I prefer cherry tomatoes because they are sweet and they hold their shape after being cut up. For added color, select a basket with a mix of yellow and red cherry tomatoes.

Serves 4

Ingredients

1 ear of corn, husks and silks removed, washed
1 8 oz basket of ripe cherry tomatoes, washed, quartered
1 large shallot, ends and skin removed, washed and roughly chopped
½ cup Italian parsley, washed, leaves only, finely chopped
¼ teaspoon cayenne
2 tablespoons olive oil
Sea salt and black pepper to taste
Lemon juice to taste (optional)

Directions

Pre-heat the grill to medium-hot.

Drizzle the olive oil on a large plate and season with sea salt and black pepper. Roll the ear of corn to coat. Using tongs, place the corn on the grill.  Turn frequently to prevent burning.  Remove the corn when all the sides have light grill marks. Let cool. Cut off the kernels and place in a large mixing bowl.

Use a rubber or silicone spatula to transfer the seasoned olive oil from the plate into the mixing bowl with the corn.

Add the quartered cherry tomatoes, shallot and parsley. Toss well and season with the cayenne. Taste and adjust the flavors with more sea salt, black pepper, olive oil and lemon juice (optional).

Tapenade with Charred Garlic

A secret weapon in last minute cooking, tapenade brightens any meal either as an appetizer or a condiment. If you use pitted, canned olives, making tapenade will take 10-15 minutes.
 
The taste of your tapenade depends on the quality of the olives.

Serves 6-8

Ingredients

1 can pitted olives, drained weight 6 oz., preferably green or kalamata olives
2-3 tablespoons olive oil
2 garlic cloves with skins
¼ cup Italian parsley, washed, leaves only, roughly chopped
¼ teaspoon pepper flakes (optional)
Black pepper to taste

Directions

Skewer the garlic cloves on the end of a knife or a metal skewer and hold over a gas flame to burn off the outer skins. Let cool, remove any pieces of charred skin and roughly chop the cloves.

In a small blender or food processer, place the drained olives, olive oil, garlic, parsley and pepper flakes. Pulse until the olives are roughly chopped. Taste and adjust the seasoning with the addition of black pepper, sea salt, pepper flakes and olive oil.

Pulse again until the tapenade achieves the desired texture. Personally I like a tapenade that has a rustic look with the olives coarsely chopped rather than puréed.

Refrigerate until ready to use and serve at room temperature.

Variations

 2 anchovies packed in oil, roughly chopped and added with the olives. If salted, rinse before adding.

1 tablespoon capers added with the olives.

Lavash Crisps

Served in the Middle East, lavash and pita are commonly used instead of bread. Flat, unleavened lavash has a delicious, lightly grilled flavor when fresh. Making crisps makes use of lavash that might otherwise have gotten stale and gone to waste.
Lavash crisps have more flavor and are more flaky than commercially manufactured chips. Serve them with salsa, tapenade, dips or thin slices of cheese.

The crisps will last for weeks if kept refrigerated in an airtight container. 

Serves 6-8

Ingredients

1 large or 2 small sheets of lavash
1 cup olive or safflower oil
Sea salt and black pepper to taste
5-6 paper towel sheets

Directions

Cut the lavash sheets into 2” squares by cutting the sheet in half, placing the halves on top of each other, cutting those in half and doing that again until the pieces are 2” wide. Cut the 2” wide strips into 2” squares and set aside. If not cooked immediately, store in an airtight container.

In a large frying pan or griddle, heat ¼ cup of the oil. Season with sea salt and black pepper and heat on a medium-low flame. Be careful not to burn the oil or cause it to smoke.

Lay a paper towel sheet on a large plate or baking sheet.

Add the lavash squares to the hot oil. Do not overlap. Using tongs, turn over the lavash when they are lightly browned and cook the other side. They cook quickly so watch them closely.

Remove the cooked crisps and place them on the paper towel. Cook another batch. Place a clean paper towel on top of each layer to absorb excess oil.

Replenish the oil in the frying pan as needed and season with sea salt and black pepper. Allow the oil to reach the proper temperature before adding more lavash.

Discard the paper towels when the crisps cool. Store refrigerated in an airtight container. Serve at room temperature.

Saturday, November 3, 2012

Election Eve Munchies

I want the election to be over. I'm tired of partisanship, attack ads and endless news cycles of pontificating pundits.
I want the election to be over as long as my candidates and propositions win. That's what I meant to say.

If my side needs more time to win the day, so be it. Take all the time you need.

Skin in the game
Every election cycle feels special. The stakes are always high. The choices game changing. The amount of campaign money spent on elections stupefyingly large.

If you are a conservative, you are convinced the moral fabric of the country is on the line. Our economic future is at risk. 

If you are a liberal, you have seen the Ryan budget and the writing is on the wall for all the Progressive advances since Teddy Roosevelt. If you care about social inequality and women's rights, you are bewildered by the seemingly unending attacks that come from Republican candidates.

On Election Night this Tuesday, given the number of key battle ground states and the voting difficulties created by super storm Sandy, conclusive results might not be forthcoming until late in the evening or early morning.

What you're going to eat on Election Night might not be the first thing on your mind, but after you've finished working the phone banks and you've driven the last person to the polls before they close, it's time to head to a TV at home or a friend's and be prepared for the long haul.

If you don't want to cook, have a collection of take-out menus available. That way you are only a phone call, your credit card and 45 minutes away from a table full of pizza, stir fried green beans with beef and salads with seasonal greens and homemade croutons.

On the other hand, if you want home cooked food, here are some easy-to-make favorites that we like to serve when we're watching the Super Bowl, NBA Playoffs and waiting to celebrate the beginning of another year.

Good luck to you and all the candidates you believe in and the propositions you are voting for.


Tapenade with Charred Garlic

A secret weapon in last minute cooking, tapenade brightens any meal either as an appetizer or a condiment. If you use pitted, canned olives, making tapenade will take 10-15 minutes.
 
The taste of your tapenade depends on the quality of the olives.

Serves 6-8

Ingredients

1 can pitted olives, drained weight 6 oz., preferably green or kalamata olives
2-3 tablespoons olive oil
2 garlic cloves with skins
¼ cup Italian parsley, washed, leaves only, roughly chopped
¼ teaspoon pepper flakes (optional)
Black pepper to taste

Directions

Skewer the garlic cloves on the end of a knife or a metal skewer and hold over a gas flame to burn off the outer skins. Let cool, remove any pieces of charred skin and roughly chop the cloves.

In a small blender or food processer, place the drained olives, olive oil, garlic, parsley and pepper flakes. Pulse until the olives are roughly chopped. Taste and adjust the seasoning with the addition of black pepper, sea salt, pepper flakes and olive oil.

Pulse again until the tapenade achieves the desired texture. Personally I like a tapenade that has a rustic look with the olives coarsely chopped rather than puréed.

Refrigerate until ready to use and serve at room temperature.

Variations

 2 anchovies packed in oil, roughly chopped and added with the olives. If salted, rinse before adding.

1 tablespoon capers added with the olives.

Lavash Crisps

Served in the Middle East, lavash and pita are commonly used instead of bread. Flat, unleavened lavash has a delicious, lightly grilled flavor when fresh. Making crisps makes use of lavash that might otherwise have gotten stale and gone to waste.
Lavash crisps have more flavor and are more flaky than commercially manufactured chips. Serve them with salsa, tapenade, dips or thin slices of cheese.

The crisps will last for weeks if kept refrigerated in an airtight container. 

Serves 6-8

Ingredients

1 large or 2 small sheets of lavash
1 cup olive or safflower oil
Sea salt and black pepper to taste
5-6 paper towel sheets

Directions

Cut the lavash sheets into 2” squares by cutting the sheet in half, placing the halves on top of each other, cutting those in half and doing that again until the pieces are 2” wide. Cut the 2” wide strips into 2” squares and set aside. If not cooked immediately, store in an airtight container.

In a large frying pan or griddle, heat ¼ cup of the oil. Season with sea salt and black pepper and heat on a medium-low flame. Be careful not to burn the oil or cause it to smoke.

Lay a paper towel sheet on a large plate or baking sheet.

Add the lavash squares to the hot oil. Do not overlap. Using tongs, turn over the lavash when they are lightly browned and cook the other side. They cook quickly so watch them closely.

Remove the cooked crisps and place them on the paper towel. Cook another batch. Place a clean paper towel on top of each layer to absorb excess oil.

Replenish the oil in the frying pan as needed and season with sea salt and black pepper. Allow the oil to reach the proper temperature before adding more lavash.

Discard the paper towels when the crisps cool. Store refrigerated in an airtight container. Serve at room temperature.


Spaghetti and Shrimp

To build out the flavors, other ingredients can be added to this easy to make dish. Check out the variations below.
Yield: 4 servings

Time: 30 minutes

Ingredients

1 pound shrimp, washed, shelled and deveined
1 pound spaghetti
2 cloves garlic, peeled, finely chopped
2 tablespoons yellow onion, peeled, finely chopped
1/4 cup Italian parsley, washed, dried, leaves only, finely chopped
3 tablespoon sweet butter
2 tablespoons olive oil
1 teaspoon Kosher salt
1 cup pasta water
Sea salt and black pepper to taste
1/2 cup freshly grated Parmesan

Instructions

To help with timing the dish, make the pasta first.

Bring a gallon of water to boil in a large stock pot. Add kosher salt and pasta. Every five minutes use tongs to stir the pasta to keep it separated. Place a strainer in the sink along with a heat-proof cup to capture 1 cup of pasta water. In ten minutes or until the pasta is al dente (firm to the bite), strain the pasta and reserve the cup of pasta water.

Return the pasta to the still hot pot. Add 1 tablespoon sweet butter and 1 teaspoon olive oil, season with 1/4 teaspoon each, freshly ground black pepper and sea salt. Stir well with tongs. Lay a piece of aluminum foil over the top of the pot to help the pasta retain heat.

Leave the shrimp whole or cut into bite sized pieces. In a large chefs pan, heat 1 tablespoon olive oil and saute the shrimp until lightly pink. Remove the cooked shrimp from the pan. Add the garlic, onion and parsley and saute over a medium flame until lightly browned. Stir well to prevent burning. Add 2 tablespoons sweet butter, 2 teaspoons olive oil and 1/2 cup pasta water.

Simmer, reduce and taste. Add sea salt and pepper if needed.

Add the cooked pasta and shrimp. Stir well to coat with the sauce. Add small amounts of pasta water if more liquid is needed.  Toss well and serve with grated Parmesan.

Variations

Add 1/4 cup home made roasted tomato sauce to the saute.

Sprinkle 1/4 cup toasted bread crumbs on the pasta before adding the grated cheese.

Toss the pasta with 2 tablespoons finely chopped, crisp bacon.

Add 1/4 teaspoon pepper flakes for heat.

Saute 4 shiitake mushrooms, washed, thinly sliced with the garlic, onions and parsley.

Saute 1 cup corn kernels with the garlic, onions and parsley.

Instead of shrimp, use lobster or scallops.


Couscous or Bulgar Salad with Celery

Yield: 4 servings
Time: 20 minutes

Ingredients

1 cup instant couscous or fine grained bulgar
1 1/2 cups water
1/4 cup olive oil
1 celery stalk, washed, leaves removed, finely chopped
1 scallion, washed, ends trimmed, finely chopped
5 Italian parsley sprigs, leaves removed, washed, finely chopped
Sea salt and pepper

Method

Boil the water. Put the couscous or bulgar into a bowl, add the water, stir, drizzle with 1 tablespoon olive oil, cover with plastic wrap for 10 minutes.

Using a fork, fluff the couscous or bulgar, add the rest of the olive oil, season with sea salt and pepper to taste, toss with the celery, scallion, and parsley.

Serve at room temperature as a salad or a side dish.

Variations:

Add chopped raw tomatoes

Add Iranian cucumbers, washed, peeled, finely chopped

Add 1/4 cup finely chopped yellow onion

Add currants

Couscous or Bulgar with Grilled Vegetables

Yield: 4 servings
Time: 20 minutes

Ingredients

1 cup instant couscous or fine grained bulgar
1 1/2 cups water
1/4 cup olive oil
1 large carrot, washed, peeled, ends removed, cut into 1" long slabs, 1/4" thick
1 large broccoli crown, washed, cut into 1" long slabs, 1/4" thick
5 Italian parsley sprigs, leaves removed, washed, finely chopped
Sea salt and pepper

Boil the water. Put the couscous or bulgar into a bowl, add the water, stir, drizzle with 1 tablespoon olive oil, cover with plastic wrap for 10 minutes.

Toss the carrots and broccoli pieces with olive oil, seasoned with sea salt and black pepper. Grill or roast in a 350 degree oven until lightly browned, about 15 minutes. Let cool and finely chop.

Using a fork, fluff the couscous or bulgar, add the rest of the olive oil, season with sea salt and pepper to taste, toss with the cut up carrots and broccoli.

Serve at room temperature as a salad or a side dish.

Variations:

Add 1/4 cup corn kernels, seasoned with olive oil, sea salt, and pepper, grilled or roasted

Add 1/4 cup olives, pitted, chopped

Add 1 cup spinach leaves, no stems, washed, roughly chopped



Egg Salad with Grilled Vegetables and Crisp Bacon

Crisp bacon bits adds another level of flavor and texture to egg salad. The bacon strips can be cooked first but better is to mince the raw bacon and saute the bits. That way, each bacon bit is nicely browned and holds a uniform shape.

Yield: 4 servings

Time: 45 minutes

Ingredients

4 farmers' market fresh large or extra large eggs
1 large carrot, washed, ends trimmed, peeled
1 ear of corn, tassels and husk removed, washed
1/2 cup Italian parsley leaves, washed, finely chopped
1 tablespoon capers, rinsed, finely chopped
2 strips of bacon, finely chopped, sauteed until crisp, drained
1 tablespoon finely chopped shallots or scallion
2 tablespoons mayonnaise
2 tablespoons olive oil
Sea salt and black pepper

Method

I like to put the eggs into a pot of cold water, turn the flame to medium-high, and cook them for 30 minutes. Many people say that's way too long but it works for me. The yolks come out flaky, the whites dense. Rinse with cold water, take off the shells, and roughly chop.

Slice the carrot into flat slabs about 1/4" thick and 3" long.  Toss in olive oil seasoned with sea salt and black pepper.  Do the same with the ear of corn.  Grill until lightly browned all over or oven roast in a 400 degree oven for 15 minutes. Turn frequently to avoid burning. Let cool.  Finely chop the carrots. Remove the kernels from the cobs.

In a large mixing bowl, combine the chopped eggs, carrots, corn kernels, parsley, shallots, and crisp bacon bits. Toss. Season with sea salt and black pepper.  Add the mayonnaise and mix well.

Serve on bread, crackers, or lettuce leaves.

Variations

Add 1/4 cup roasted red pepper, finely chopped

Omit the bacon

Add 1/4 cup finely chopped, pitted olives

Roast 2 garlic cloves, tossed in olive oil, seasoned with sea salt and pepper until lightly browned, peel off the skins, finely chop the soft garlic and add to the egg salad

Add a dash of tabasco or a dusting of cayenne pepper for heat


Open Face BLT with Avocado

Use any kind of bread you love. Personally I prefer thin sliced French or Italian bread for my open faced sandwiches. Depending on the size of the loaf, you will need two to six slices per person.

My favorite bread for a BLT is the Italian bread from Bay Cities Deli in Santa Monica. Light with a thin crust, the bread perfectly compliments the sandwich's toppings.

To keep its shape, the slices should be lightly toasted.

Serves 4

Time 30 minutes

Ingredients

8-24 slices of bread, lightly toasted
8-10 slices of bacon
2 ripe avocados, washed
4 ripe large tomatoes, washed, stem and blossom end removed
8 romaine leaves, ribs removed, or a handful of arugula leaves without the stems, washed, dried
8-16 slices of bread and butter pickles (optional)
Sea salt and black pepper
Mayonnaise

Directions

Set the lightly toasted slices of bread aside to cool.

In batches, cook the bacon in a large frying pan or griddle on a medium-low flame. Turn the slices frequently for even browning, being careful to cook through all the fatty pieces. Place paper towels on a plate. When each bacon strip is cooked, lay it on the paper towel to drain.

While cooking, pour off excess grease into a coffee tin for later disposal.

Cut the cooked bacon pieces so they are the same length as the toasted bread slices.

Depending on your preference, make thin or thick slices of tomatoes and set aside.

When you are ready to assemble the sandwiches, cut the avocados in half, remove the peel and discard the pit. Since the avocado flesh will discolor once it is exposed to the air, do this last step just before serving.

Spread mayonnaise on each slice of lightly toasted bread, place avocado slices on the bread, covering the surface. Lay romaine or arugula leaves on the bacon. Add a slice of tomato, pickle slices (optional) and lastly the bacon slices. Season with sea salt and freshly ground black pepper.

Serve with an ice cold beverage, a tossed salad and fresh fruit for dessert.

Variations

Lightly dust the avocado with cayenne for heat.

Instead of lettuce or arugula use watercress leaves for a peppery flavor.

Toss the avocado slices in a mix of 2 parts olive oil and 1 part fresh lemon juice before placing on the sandwich.

To make an open-faced melted cheese sandwich, lay thin slices of Irish or English cheddar cheese on top of the sandwich, place in a preheated, 350 degree toaster oven for 5 minutes to melt the cheese, 1 minute in a toaster oven set on broil and cook until the top of the cheese lightly browns. Serve warm.




Saturday, June 30, 2012

Bulk Up and Trim Down for the 4th of July: Brown Sugar Ribs and Open Faced Cheese sandwiches

For 4th of July there's always a tug of war in our house. Do we go traditional and make ribs, hot dogs, hamburgers, grilled corn on the cob, cole slaw, potato salad and apple pie? Or, should we keep an eye on calories as we watch the fireworks, serving fresh fruit, salads and lighter fare?

In the spirit of liberty and freedom, why not do both? That means brown sugar ribs, deliciously fatty, sweet and salty and open faced melted cheese sandwiches with shrimp for a lighter but no less finger-licking-food entree with  tossed arugula and homemade crouton salad and end of the season sautéed asparagus for greens.

And, because the farmers market is filled with delicious berries and fruit, for dessert have a fresh fruit salad with blue berries, freshly picked strawberries, ripe yellow peaches and dark purple pluots.

The good news, none of these dishes take much time to prepare and they all work beautifully in the backyard or packed in a picnic basket.

Open Faced Cheese Sandwiches with Grilled Shrimp

Serves 4
Ingredients:

2 large slices of white or whole wheat French bread or 4 smaller slices of bread/person
16 medium, raw shrimp, peeled, deveined, washed and pat dried
1/2 pound white cheese (Comte, cheddar or Monterey Jack), thin sliced
1/2 tablespoon olive oil
Sea salt and pepper to taste
1 tablespoon mustard (deli, dijon or brown) (optional)
Sesame seeds, roasted (optional)
2 tablespoons scallions, white and yellow parts, thin sliced (optional)

Directions:

Heat a bbq grill. Toss the shrimp in the olive oil, seasoned with sea salt and pepper. Grill evenly one minute on both sides to get light charring. Remove.

Lightly toast the bread. I prefer thin slices so the cheese and shrimp predominate. Line up the slices and prepare them assembly line style. If you like mustard, spread a thin layer on the bottom of each toast, topped with 2-4 shrimp, depending on the size of the slice.

Lay thin sheets of cheese over the shrimp and for added flavor sprinkle sesame seeds and/or scallions on top.

Preheat the oven or toaster oven to 350 F degrees. Lay a sheet of aluminum foil or a silpat sheet on the bottom of a cookie sheet. Place the open-faced sandwiches on top. Place into the oven for 15 minutes or until the cheese has melted.

For a beautiful crusty finish, raise the temperature of the oven to broil and cook until the cheese lightly bubbles and browns. Be careful not to burn.

Remove from the oven and serve.  If transporting to a picnic, let cool on a wire rack, pack in an airtight container with sheets of waxed paper between layers. Do not refrigerate. Serve at room temperature.

Variations:

Instead of mustard use remoulade sauce or mayonnaise

Dust the shrimp with cayenne for added heat

After the shrimp are grilled, toss with 1 tablespoon finely chopped mango chutney

Brown Sugar Pork Ribs


The cooked ribs can be kept in the refrigerator covered 2-3 days or frozen in an air-tight freezer bag.

Yield 4 servings

Ingredients

1 3-pound rack, pork ribs, washed, pat dried
2-3 cups brown sugar
1/4 cup kosher salt
1 teaspoon cumin 
1/4 teaspoon cayenne
Olive oil
Black pepper
6 ounces Italian tomato paste
1 small yellow onion, peeled, finely chopped
2 garlic cloves, peeled, finely chopped

Directions

Trim excess fat, the membrane, and flap from the ribs. Caprial Pence the owner-chef of Caprial's Bistro in Portland, Oregon shows how to prep the ribs with easy-to-follow photographs. Reserve the flap, trimmed of its membrane, to grill for tacos.

Spread a sheet of plastic wrap on the counter 5” larger than the rack. Dust the meat side of the ribs with the cumin.

Mix together the brown sugar, cayenne and kosher salt. Spread half the dry mix on the plastic wrap. Lay the ribs on top, then spread the remainder of the dry mix to cover. Place a second piece of plastic wrap over the ribs, seal, fold in half and place into a Ziploc or plastic bag. Place in a pan overnight in the refrigerator.

In the morning remove the ribs. The dry mix will have transformed into a slurry. Very alchemical! 

In a sauce pan sauté the onions and garlic with olive oil until lightly browned, season with pepper. Remove the ribs from the plastic bag. Capture the liquid from the plastic bag and transfer to the sauce pan. Add the tomato paste and simmer the sauce on a low flame for 20 minutes. Taste and adjust the flavor as necessary.

Line a large baking tray with tin foil. Place a wire rack on top of the baking tray and lay the ribs on the rack. The ribs can either be cooked in a 350 degree oven or on the “cold” side of a covered grill with the heat on high.

Whether on the grill or in the oven, cook the ribs 30 minutes, turn them over, cook another 30 minutes and turn over again. If the ribs are tender, then baste the ribs with the sauce and cook another 30 minutes on each side or until the meat is tender. 

Remove from the oven, cut apart the individual ribs, and serve.




Pickle Me Up! It's Thanksgiving!

Pickles are delicious anytime of the year. For Thanksgiving they are especially good. Their crunch and acidity counterbalances the delicious...