Wines of Summer 08
Ingredients
2 large red or yellow tomatoes -- sliced
1/2 pound POLLY-O Fresh Mozzarella Cheese -- drained, sliced
1 bunch fresh basil leaves
3 tablespoons olive oil
2 tablespoons red wine or balsamic vinegar
salt and freshly ground black pepper
Directions
Arrange tomato, cheese slices and basil alternately overlapping on platter.
Whisk oil and vinegar together. Pour over tomatoes. Season to taste with salt
and pepper.
Ingredients
20 large sea scallops
1 tablespoon olive oil
2 teaspoons ground cumin
1 tablespoon kosher salt
1 teaspoon ground black pepper
Chickpea Salad -- recipe follows
Red Pepper-Tahini Vinaigrette -- recipe follows
Directions
Heat your grill to high.
Brush the scallops on both sides with the oil. Mix together the cumin, salt and
pepper in a small bowl and season each scallop with the mixture. Grill the
scallops until crusty, golden brown and just cooked through, 2 to 3 minutes on
each side.
Top the chickpea salad with the scallops and drizzle with the vinaigrette before
serving.
Chickpea Salad
Ingredients
1/4 cup fresh lemon juice
1/4 cup olive oil
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cans chickpeas -- (16-ounce) rinsed and drained
2 serrano peppers -- grilled, peeled, seeded and thinly sliced lengthwise
1 large yellow bell pepper -- grilled, peeled, seeded, and finely diced
1/4 cup finely chopped flat-leaf parsley
1/4 cup finely chopped chives
Directions
Whisk together the lemon juice, oil, cumin, cayenne, salt and pepper in a
large bowl.
Add the remaining ingredients and stir well to combine. Transfer the salad to
a large serving platter, cover and let sit at room temperature for at least 30
minutes and up to 2 hours before serving.
Red Pepper-Tahini Vinaigrette
Ingredients
1 Pinch saffron
1/4 cup hot water
1/4 cup sherry vinegar
2 red bell peppers -- grilled, peeled, seeded and chopped
2 cloves garlic -- chopped
2 tablespoons tahini
2 teaspoons honey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
Directions
Steep saffron in a hot water for 5 minutes to bloom.
Transfer saffron mixture to a blender and add the sherry, red pepper, garlic,
tahini, honey, salt and pepper and blend until smooth. With the motor running,
slowly drizzle in the oil and blend until emulsified. The vinaigrette can be
made up to 4 hours in advance, covered and kept refrigerated. Bring to room
temperature before serving.
Ingredients
2 scallions -- minced
1 fresh red or green chile pepper -- seeded and minced
2 cloves garlic -- minced
4 tablespoons sugar -- divided
1/4 teaspoon ground black pepper
2 tablespoons Vietnamese fish sauce
1 1/2 tablespoons lime juice
1 pork tenderloin -- about 1 1/2 pounds, trimmed
1 cup rice wine vinegar
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
1 baguette
2 carrots -- peeled and thinly sliced on the diagonal
1 cup thinly sliced daikon
2 teaspoons vegetable oil
Mayonnaise
1/2 English cucumber -- peeled and thinly sliced
3 jalapeno or serrano peppers -- seeded and thinly sliced
Fresh cilantro leaves
Preheated a grill to medium-high heat.
Directions
In a resalable plastic food storage bag, combine the scallions, minced chile
pepper, garlic, 1 tablespoon of the sugar, black pepper, fish sauce, and lime
juice and stir until sugar is dissolved. Add the pork, turn to coat evenly, and
seal. Allow to marinate, turning occasionally, at least 6 hours and up to
overnight, in the refrigerator. Remove the pork from the marinade. Pat the pork
dry and brush all over with the vegetable oil. Place on the grill, turning
often, until an instant-read thermometer inserted into the center registers 145
to 150 degrees F, 18 to 20 minutes. Remove the pork from the grill and allow to
rest prior to slicing.
In a small noncreative saucepan combine the vinegar, remaining 3 tablespoons of
sugar, crushed red pepper, and salt and bring to a boil, stirring until sugar
and salt are dissolved. Remove from the heat and cool slightly.
Cut the French bread into 4 pieces, about 6-inches long. Cut each piece in half
lengthwise. If the bread is very dense, remove some of the inner bread by
pinching pieces to hollow bread slightly. Place the bread halves on the grill to
toast. Transfer the slightly cooled vinegar mixture to a noncreative mixing bowl
and add the carrots and daikon. Place in the refrigerator for at least 30
minutes and up to overnight. Spread both sides of the toasted bread liberally
with mayonnaise. Slice the pork into rounds and divide evenly between the
bottoms of each sandwich. Top with cucumber slices, pickled carrot and daikon
mixture, and sliced peppers to taste. Garnish with cilantro leaves then place
the top of the sandwich over all. Cut each sandwich in half, serve immediately.
Ingredients
1/2 cup olive oil -- divided
16 chicken thighs
3 tablespoons Essence -- recipe follows
2 1/2 teaspoons salt -- divided
2 pounds chorizo sausage -- diced into 1/4 half moons
1 medium onion -- chopped
2 cups small diced red bell peppers
2 cups small diced green bell peppers
4 tablespoons minced garlic
2 teaspoons saffron threads
2 quarts chicken stock
4 cups medium-grain rice
2 pounds jumbo shrimp (shell on -- backs split)
1 pound mussels
10 ounces or 2 1/3 cups frozen green peas -- thawed
Directions
Set a paella pan over a grill on medium-high heat and pour 1/4 cup of olive
oil. Season the chicken with 2 tablespoons of Essence and 2 teaspoons of salt.
Once the oil is hot sear the chicken in the pan until well caramelized, about
4 minutes per side. Remove the chicken from the pan and set aside. Add the rest
of the olive oil with the chorizo to the pan and sear, stirring occasionally,
until well caramelized, about 7 minutes. Add the onions, red and green bell
peppers to the pan and sweat until softened, about 5 minutes.
Add the garlic and saffron to the pan and return the chicken to the pan as
well. Pour the stock in the pan and bring to a boil. Reduce the heat to medium
and cook the chicken for 10 minutes. Add the rice to the pan and carefully stir
to incorporate.
Continue to cook the rice for 15 minutes. Season the shrimp with the
remaining Essence and 1/2 teaspoon of salt and add to the pan with the mussels
tucking them under the rice. Continue to cook until the shrimp turn pink and the
mussels begin to open, about 5 minutes. Add the peas, turn the heat to low and
continue to cook the paella until a crust begins to form on the bottom of the
pan, about 5 to 7 minutes more.
Serve while hot.
Ingredients
1 1/2 pounds spaghetti
Meatballs in BBQ Gravy -- recipe follows
Extra-virgin olive oil
2 tablespoons scallions -- thinly sliced
Grated Parmesan
Preheat a grill on medium-high heat.
Directions
Bring a large pot of salted water to a boil, cook pasta about half way
according to package instructions. Drain the pasta and toss lightly with olive
oil. Using a grill grate, grill the pasta over medium-high heat for about 3 to 4
minutes.
Transfer the grilled pasta to a serving platter and spoon BBQ Gravy over the
top. Place meatballs over the top and around the perimeter of the platter and
top with more Gravy. Sprinkle with the sliced scallions and grated Parmesan.
Meatballs in BBQ Gravy
Ingredients
For the gravy:
1 pound bacon -- sliced into lardons
1/2 cup olive oil
1 carrot -- chopped
1 stalk celery -- chopped
1 onion -- chopped
4 cloves garlic -- minced
1 tablespoon fresh rosemary leaves -- minced
2 tablespoons brown sugar
1 1/2 glasses Chianti
3 tablespoons cider vinegar
1 small can tomato paste
1 small can chipotle peppers in adobo
3 cans chopped tomatoes -- (28-ounce)
Sea salt -- preferable grey
Freshly ground black pepper
For the meatballs:
1 pound ground sirloin
1 large egg
1 tablespoon Worcestershire sauce
2 tablespoons Parmesan -- freshly grated
2 tablespoons finely chopped flat-leaf parsley
1 teaspoon dried oregano
1 tablespoon finely chopped basil leaves
1 cup onion -- finely chopped
1 cup fine dried bread crumbs
1 clove garlic -- minced
Sea salt -- preferably grey
Freshly ground black pepper
1 cup water
Directions
Heat a large soup pot over medium-high heat. Add the olive oil and heat for 1
minute. When the oil is hot, add the bacon and render. When golden brown and
beginning to crisp, add minced carrot, celery, onion, and garlic. Add a pinch of
salt and saute vegetables to a light brown. Add rosemary and brown sugar and
stir. Add Chianti and vinegar to pot, stir and bring to boil. Add the tomato
paste, chipotles in adobo, and the chopped tomatoes. Stir and simmer for 1 to 1
1/2 hours, skimming the top occasionally to remove any scum that forms.
While the BBQ gravy is simmering, make the meatballs:
In a large bowl, mix together the meat, egg, Worcestershire, cheese, parsley,
oregano, basil, onion, bread crumbs, and garlic, and season with salt and
pepper. Add 1/2 cup of water. Knead the water into the meat mixture with your
hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in
shallow saucepan on stove, add another 1/2 cup of water over them, and cover.
Turn heat to medium, and steam for 35 minutes.
Using a slotted spoon, remove the meatballs from the pan. Drain the juice out of
the bottom of the pan, return the meatballs to it and cover them with warm BBQ
gravy. Serve on top of Grilled Spaghetti.
Chef's Notes: Serve the BBQ meatballs with grilled spaghetti for a new smoky
twist on spaghetti and meatballs.
Ingredients
8 flour tortillas -- (6-inch)
1 1/2 pounds skirt steak
2 tablespoons canola oil
Salt and freshly ground black pepper
1/2 head romaine lettuce -- thinly shredded
1 medium red onion -- thinly sliced
1 ripe avocado -- peeled, pitted, halved and diced
Grilled Tomato Salsa -- recipe follows
8 ounces sour cream
Directions
Heat grill to high.
Wrap tortillas in aluminum foil and on the top rack of the grill while the steak
is grilling.
Heat grill pan over high heat. Brush steak with oil and season with salt and
pepper on both sides. Grill on one side until golden brown and slightly charred,
about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness,
about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain
into 1/4-inch thick slices.
Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled
tomato salsa, sour cream, and avocado.
Grilled Tomato Salsa
Ingredients
2 tablespoons canola oil -- plus more for brushing tomatoes
2 Serrano chilies
1 small red onion -- coarsely chopped
4 cloves garlic -- peeled
6 plum tomatoes -- halved and seeded
Salt and freshly ground black pepper
2 limes -- juiced
1/4 cup chopped fresh cilantro leaves
Directions
Heat grill to high.
Heat oil in a small sauté pan and sauté the chilies, onion, and garlic until
soft.
Brush tomatoes with oil and season with salt and pepper. Grill on both sides
until slightly charred and soft.
Transfer tomatoes and Serrano mixture to a food processor; add the lime juice
and salt and pepper and process until smooth. Add the cilantro and pulse a few
times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.
Ingredients
1 chocolate bar (recommended: Hershey's)* -- (6-ounce)
8 jumbo-size marshmallows
8 full honey-flavored graham cracker sections (can substitute cinnamon-flavored
graham crackers or chocolate-flavored graham crackers)
Optional Toppings:
Chopped nuts
Caramel -- chocolate, or strawberry ice cream topping
Mini chocolate chips
Whipped cream
Bananas
Chocolate candy pieces (recommended: M&M's)
Directions
*Cook's Note: You can substitute the chocolate bar with any candy bar, such
as Snickers, Milky Way, Nestle Crunch, or peanut butter cups. Just chop the
candy into 8 equal-size pieces and divide among the graham crackers as described
in the recipe.
Preheat a grill to medium. Alternatively, you can roast the marshmallows over an
open fire.
Break each graham cracker section in half. Divide chocolate bar into 8 equal
parts. Place each chocolate piece on top of half of a graham cracker.
Divide marshmallows among several long skewers, spacing them far enough apart so
that they won't melt together. Place marshmallows on grill and cook over medium
heat, turning slowly, until golden brown. Carefully remove marshmallows from
skewers and set on top of chocolate pieces. Place the other half of the graham
cracker on top to form the perfect S'more.
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