Wines of Summer 2010
Cavatappi with
Arugula Pesto and Cherry Tomatoes
serves 6
Ingredients
Pesto
5 cups trimmed arugula
1/2 cup grated fresh Parmesan cheese -- (2 ounces)
1/4 cup pine nuts -- toasted
1 tablespoon lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove -- minced
1/3 cup water
2 tablespoons extra virgin olive oil
Remaining ingredients:
1 pound uncooked cavatappi pasta
2 cups red and yellow cherry tomatoes -- halved (about 3/4 pound)
2 tablespoons pine nuts -- toasted
Directions
To prepare pesto, combine first 7 ingredients in a food processor; process until
finely minced. With processor on, slowly pour 1/3 cup water and oil through food
chute; process until well blended.
Cook pasta according to package directions, omitting salt and fat. Drain.
Combine pesto, pasta, and tomatoes in a large bowl; toss well. Sprinkle pine
nuts over pasta. Serve immediately.
Mango Rice Salad with Grilled Shrimp
serves 6
Ingredients
1 tablespoon minced fresh garlic
1 tablespoon minced peeled fresh ginger
1 tablespoon low-sodium soy sauce
4 teaspoons curry powder
1/8 teaspoon ground red pepper
1/8 teaspoon ground cumin
1 1/2 pounds medium shrimp - peeled and deveined (about 36 shrimp)
2 cups water
2/3 cup light coconut milk
1 1/4 cups uncooked long-grain rice
3/4 cup shredded carrot
2 cups diced peeled mango (about 2 mangoes)
1 1/2 cups diced red bell pepper
1/2 cup sliced green onions
1 tablespoon chopped fresh cilantro
1 tablespoon chopped fresh parsley
2 tablespoons fresh lime juice
1/2 teaspoon salt
Cooking spray
Cilantro sprigs (optional)
Directions
Combine first 6 ingredients in a medium bowl. Add shrimp; toss to coat. Cover
and chill 1 hour.
Bring water and coconut milk to a boil in a medium saucepan; add rice. Cover,
reduce heat, and simmer 15 minutes or until the liquid is absorbed. Add carrot
and next 7 ingredients (through salt); toss gently to combine.
Prepare grill or grill pan to medium-high heat.
Thread 3 shrimp onto each of 12 (6-inch) skewers. Place skewers on grill rack or
grill pan coated with cooking spray; grill 3 minutes on each side or until
shrimp are done. Serve skewers over salad. Garnish with cilantro sprigs, if
desired.
Grilled Flank
Steak with Avocado and Two-Tomato Salsa
serves 6
Ingredients
1/2 cup diced avocado
1/2 cup diced red tomato
1/2 cup diced yellow tomato
1 tablespoon finely chopped red onion
1 tablespoon fresh lime juice
2 teaspoons chopped fresh tarragon
1 1/2 teaspoons extra-virgin olive oil
3/4 teaspoon salt - divided
1/2 teaspoon black pepper - divided
1 flank steak - (1 1/2-pound) trimmed
Cooking spray
Directions
Prepare grill to medium-high heat.
Combine first 7 ingredients, 1/8 teaspoon salt, and 1/4 teaspoon pepper.
Sprinkle steak evenly with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper.
Place steak on a grill rack coated with cooking spray; grill 6 minutes on each
side or until desired degree of doneness. Remove steak from grill; let stand 5
minutes. Cut steak across the grain into thin slices; sprinkle evenly with
remaining 1/8 teaspoon salt. Serve with salsa.
Grilled Salmon with Roasted Corn Relish
serves 4
Ingredients
4 Anaheim chiles
Cooking spray
2 shucked ears corn
1 cup diced tomato
1/4 cup chopped fresh cilantro
6 tablespoons fresh lime juice
1 teaspoon salt -- divided
1/2 teaspoon freshly ground black pepper -- divided
1 teaspoon ground cumin
4 skinless salmon fillets -- (6-ounce)
Directions
Prepare grill.
Place chiles on grill rack coated with cooking spray; grill 5 minutes on each
side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal.
Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and
membranes. Cut chiles into 1/4-inch strips.
Place corn on grill rack coated with cooking spray; grill 10 minutes or until
lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.
Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add 1/2 teaspoon
salt and 1/4 teaspoon black pepper.
Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and
cumin, stirring well. Rub spice mixture evenly over both sides of salmon. Place
salmon on grill rack coated with cooking spray; grill 4 minutes on each side or
until fish flakes easily when tested with a fork or until desired degree of
doneness. Serve with relish.
Tuscan Grilled
Chicken, Sausage & Sage Skewers
Ingredients
2 1/2 lb. boneless - skinless chicken thighs
(about 7 or 8, trimmed of excess fat and cut in half (the pieces should be
roughly equal in size; if the thighs are large, cut them in thirds or quarters)
1/2 cup plus 2 Tbs. Rosemary-Garlic Oil
1 tsp. chopped fresh rosemary
Kosher salt and freshly ground black pepper
1 1/2 lb. sweet Italian sausage links -- cut into 2-inch pieces
24 large fresh sage leaves
Directions
Up to a day ahead and at least a couple of hours before serving, toss the
chicken in a medium bowl with 2 Tbs. of the oil, the rosemary, 1 tsp. kosher
salt, and 1/2 tsp. pepper.
Heat a gas grill to medium or prepare a medium-hot charcoal fire. Divide the
remaining 1/2 cup oil into two small bowls (one for grilling and one for
serving). Alternately thread three pieces of sausage, three pieces of chicken,
and four sage leaves onto each of six 12-inch metal skewers (or wooden skewers
that have been soaked in water for 1/2 hour).
Grill the skewers, covered, until one side is browned and has good grill marks,
about 4 min. Brush with some of the rosemary-garlic oil, flip, and cook the
other side until it, too, has good grill marks, about 4 min. Brush with more oil
and flip again. Continue cooking, flipping, and brushing with oil until the
sausage and chicken are both cooked through (check by slicing into a couple of
the thicker pieces), about 10 min. more.
Let cool for a couple of minutes and then arrange on a platter, drizzle on the
remaining oil, and set out for guests to serve themselves.
Grilled Polenta Cake
with Cherry-Cassis Sauce
Ingredients
4 1/4 oz. unsalted butter -- (8-1/2 Tbs.) softened
3 3/8 oz. unbleached all-purpose flour -- (3/4 cup)
1/2 cup finely ground cornmeal
1 1/4 tsp. baking powder
1/8 tsp. table salt
1 cup granulated sugar
3 whole eggs -- at room temperature
3 egg yolks -- at room temperature
1 tsp. pure vanilla extract
For the cherry sauce
6 cups fresh sweet or sour cherries (about 2 lb.) -- pitted and halved
3 Tbs. granulated sugar -- more to taste (3 to 5)
3 Tbs. cassis
1/4 tsp. fresh lemon juice
1/4 tsp. freshly ground coarse black pepper (optional)
For serving
1 cup heavy cream
2 tsp. confectioners' sugar -- more for dusting
2 Tbs. melted butter
Directions
Position a rack in the center of the oven and heat the oven to 325°F. Grease an
8-1/2x4-1/2-inch loaf pan with 1/2 Tbs. of the butter.
Sift the flour, cornmeal, baking powder, and salt through a medium-mesh sieve.
In a stand mixer fitted with the paddle attachment, cream the remaining 8 Tbs.
butter and the sugar on medium-high speed until light and fluffy, 3 to 5
minutes. Scrape down the sides of the bowl. In a separate bowl, lightly beat the
eggs, egg yolks, and vanilla. With the mixer running on medium speed, very
slowly add the egg mixture to the butter a little at a time, until the eggs are
completely incorporated. With a spatula, very gently fold in the dry ingredients
until just incorporated (don't over mix).
Transfer the batter to the prepared loaf pan, smooth the surface, and bake until
a skewer grilled polenta cake with cherry-cassis sauce inserted in the center
comes out clean, about 40 minutes. Cool on a rack for 15 minutes. Run a table
knife around the edges, remove the cake from the pan, and cool completely.
Make the sauce
Put 4 cups of the cherries in a medium bowl and set aside. In a blender or food
processor, purée the remaining 2 cups cherries, sugar (3 Tbs. for sweet
cherries; 5 Tbs. for sour), and cassis until smooth. Strain through a fine
sieve. Add the lemon juice and pepper (if using), and then toss the cherry sauce
with the reserved cherries. Add more sugar to taste.
Serve the cake
In a bowl, whip the cream until it forms soft peaks. Add the 2 tsp.
confectioners' sugar and mix just to combine. Don't overwhip. Prepare a medium
charcoal or gas grill fire. Cut the pound cake into 3/4-inch slices. Brush each
side with the butter. Grill the pound cake until golden, 1 to 2 minutes per
side.
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