sliced tomatoes (smaller tomatoes will match the size of the apricots better)
apricots, pits removed and cut into slices
slices of fresh mozzarella
basil leaves, washed and dried
extra virgin olive oil
best quality balsamic vinegar
salt and fresh ground black pepper to taste
Slice tomatoes about 1/2 inch thick and arrange on serving platter. Place a slice of apricot on top of each tomato, cut side up. Put a slice of fresh mozzarella on top of the apricots, with a couple of fresh basil leaves on top of the mozzarella. Drizzle olive oil and balsamic vinegar over, season with salt and fresh ground black pepper, and serve.
Thursday, May 29, 2008
Strawberries Romanoff (Kristy Anson)
1 pound fresh strawberries
1/2 cup sour cream
1 T Splenda Brown Sugar Blend, or 2 T brown sugar (or to taste, depending on how sweet you like it)
Be sure to buy the reddest and ripest strawberries you can find for best flavor. Wash strawberries and cut off stems. Cut each strawberry into fourths. Mix sour cream and brown sugar and spoon over strawberries, or stir to coat strawberries. (You may want to experiment with the ratio of sour cream to brown sugar. I prefer a little less sugar and more sour cream in my version.)
1/2 cup sour cream
1 T Splenda Brown Sugar Blend, or 2 T brown sugar (or to taste, depending on how sweet you like it)
Be sure to buy the reddest and ripest strawberries you can find for best flavor. Wash strawberries and cut off stems. Cut each strawberry into fourths. Mix sour cream and brown sugar and spoon over strawberries, or stir to coat strawberries. (You may want to experiment with the ratio of sour cream to brown sugar. I prefer a little less sugar and more sour cream in my version.)
Red and Green Fruit Salad (Kristy Anson)
6 oz. raspberries
2 kiwi, peeled and cut in 1/2 inch pieces
1 cup green grapes, cut in half lengthwise
6 oz vanilla yogurt
Combine ingredients, being careful not to over mix, although some breaking apart of the raspberries will improve the flavor. Chill if desired. This will keep in the refrigerator for a day or two. Other fruits you can use include blueberries, blackberries, plums, or red grapes.
2 kiwi, peeled and cut in 1/2 inch pieces
1 cup green grapes, cut in half lengthwise
6 oz vanilla yogurt
Combine ingredients, being careful not to over mix, although some breaking apart of the raspberries will improve the flavor. Chill if desired. This will keep in the refrigerator for a day or two. Other fruits you can use include blueberries, blackberries, plums, or red grapes.
Grilled Tomatoes Two Ways (Kristy Anson)
Grilled Parmesan Tomatoes
Two medium ripe tomatoes
One clove garlic, minced
2 teaspoons olive oil
1 tablespoon minced fresh basil, or 1-teaspoon dried basil
1/4 teaspoon freshly ground pepper
1/2 cup fresh soft bread crumbs, or one slice bread, crumbled
1 tablespoon freshly grated Parmesan cheese
Cut the tomatoes in half crosswise. Gently squeeze out and discard the seeds. Place the tomatoes cut side up on a broiler pan prepared with nonstick spray. Combine the garlic, oil, basil, and pepper in a small bowl. Brush evenly over the cut surfaces of the tomatoes. Broil 6-inches from the heat source until hot, about five minutes. While the tomatoes are broiling, combine the crumbs and cheese in a small bowl; sprinkle evenly over the tops of the hot tomatoes. Return to the broiler until the crumbs are browned, about two minutes. Serve immediately.
Basic Grilled Tomatoes
Six medium-size firm tomatoes
Coarse salt and freshly ground black pepper
1-1/2 tablespoon red-wine vinegar
3-1/2 tablespoons extra-virgin olive oil
One clove garlic, minced
One small shallot, minced
1 tablespoon chopped fresh flat-leaf parsley; more whole leaves for garnish
Prepare the grill by having the grill grate four to five-inches from the flame and heating the coals until medium hot. Remove the green stem from the tomatoes but don't core or cut into them at all. Cut each tomato in half horizontally, and then gently loosen the seed with your fingers. Sprinkle the cut side well with salt. Set them cut side down on a wire rack and let drain for 30 minutes. In a bowl, whisk together the vinegar, 3-tablespoons. of the olive oil, the garlic, and the shallot. Season to taste with salt and pepper. Then lightly oil the drained tomatoes with the remaining 1/2-tablespoon olive oil.
Arrange tomatoes cut side down on the grill grate and cook until the skins begin to blister and soften, about six to ten minutes. Transfer to a platter. Just before serving, add parsley to the vinaigrette and drizzle over the cooked tomatoes. Garnish with parsley
Two medium ripe tomatoes
One clove garlic, minced
2 teaspoons olive oil
1 tablespoon minced fresh basil, or 1-teaspoon dried basil
1/4 teaspoon freshly ground pepper
1/2 cup fresh soft bread crumbs, or one slice bread, crumbled
1 tablespoon freshly grated Parmesan cheese
Cut the tomatoes in half crosswise. Gently squeeze out and discard the seeds. Place the tomatoes cut side up on a broiler pan prepared with nonstick spray. Combine the garlic, oil, basil, and pepper in a small bowl. Brush evenly over the cut surfaces of the tomatoes. Broil 6-inches from the heat source until hot, about five minutes. While the tomatoes are broiling, combine the crumbs and cheese in a small bowl; sprinkle evenly over the tops of the hot tomatoes. Return to the broiler until the crumbs are browned, about two minutes. Serve immediately.
Basic Grilled Tomatoes
Six medium-size firm tomatoes
Coarse salt and freshly ground black pepper
1-1/2 tablespoon red-wine vinegar
3-1/2 tablespoons extra-virgin olive oil
One clove garlic, minced
One small shallot, minced
1 tablespoon chopped fresh flat-leaf parsley; more whole leaves for garnish
Prepare the grill by having the grill grate four to five-inches from the flame and heating the coals until medium hot. Remove the green stem from the tomatoes but don't core or cut into them at all. Cut each tomato in half horizontally, and then gently loosen the seed with your fingers. Sprinkle the cut side well with salt. Set them cut side down on a wire rack and let drain for 30 minutes. In a bowl, whisk together the vinegar, 3-tablespoons. of the olive oil, the garlic, and the shallot. Season to taste with salt and pepper. Then lightly oil the drained tomatoes with the remaining 1/2-tablespoon olive oil.
Arrange tomatoes cut side down on the grill grate and cook until the skins begin to blister and soften, about six to ten minutes. Transfer to a platter. Just before serving, add parsley to the vinaigrette and drizzle over the cooked tomatoes. Garnish with parsley
Grilled Chicken Sanpete Kabobs (Kristy Anson)
6-8 boneless, skinless chicken breasts
Marinade:1 can diet ginger ale or diet lemon lime soda
1/4 cup sesame oil
1/4 cup horseradish
1/3 cup soy sauce
1 T garlic powder
1 T ginger puree or grated fresh ginger (do not substitute dried ginger)
coarse ground black pepper to taste
Cut chicken into kabob size chunks or strips and put in zip loc bag. Combine marinade ingredients, pour over chicken and marinate 6-10 hours in refrigerator. When ready to cook, thread chicken on to skewers, pressing the chicken pieces together so they do not "spin" on the skewers. Preheat grill to medium hot. Grill, turning frequently until chicken is slightly browned and firm but not hard to the touch, about 20 minutes. Serve with Black Bean and Corn Salad.
Marinade:1 can diet ginger ale or diet lemon lime soda
1/4 cup sesame oil
1/4 cup horseradish
1/3 cup soy sauce
1 T garlic powder
1 T ginger puree or grated fresh ginger (do not substitute dried ginger)
coarse ground black pepper to taste
Cut chicken into kabob size chunks or strips and put in zip loc bag. Combine marinade ingredients, pour over chicken and marinate 6-10 hours in refrigerator. When ready to cook, thread chicken on to skewers, pressing the chicken pieces together so they do not "spin" on the skewers. Preheat grill to medium hot. Grill, turning frequently until chicken is slightly browned and firm but not hard to the touch, about 20 minutes. Serve with Black Bean and Corn Salad.
Black Bean and Corn Salad (Kristy Anson)
* 1/3 cup fresh lime juice
* 1/2 cup olive oil
* 1 clove garlic, minced
* 1 teaspoon salt
* 1/8 teaspoon ground cayenne pepper
* 2 (15 ounce) cans black beans, rinsed and drained
* 1 1/2 cups frozen corn kernels
* 1 avocado - peeled, pitted and diced
* 1 red bell pepper, chopped
* 2 tomatoes, chopped
* 6 green onions, thinly sliced
* 1/2 cup chopped fresh cilantro (optional)
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
* 1/2 cup olive oil
* 1 clove garlic, minced
* 1 teaspoon salt
* 1/8 teaspoon ground cayenne pepper
* 2 (15 ounce) cans black beans, rinsed and drained
* 1 1/2 cups frozen corn kernels
* 1 avocado - peeled, pitted and diced
* 1 red bell pepper, chopped
* 2 tomatoes, chopped
* 6 green onions, thinly sliced
* 1/2 cup chopped fresh cilantro (optional)
Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed.In a salad bowl, combine beans, corn, avocado, bell pepper, tomatoes, green onions, and cilantro. Shake lime dressing, and pour it over the salad. Stir salad to coat vegetables and beans with dressing, and serve.
Grilled Asparagus with Parmesan (Kristy Anson)
1 pound asparagus
1 T extra-virgin olive oil
salt/pepper to taste
about 1/2 cup freshly grated parmesan cheese
Preheat charcoal or gas grill to medium high (you can only hold your hand over it for a few seconds at that heat.)Place grill pan on top of grill and heat while you prepare asparagus. Break one piece of asparagus to see where the tough part of the stem starts, then trim ends of asparagus all to that length. Cut asparagus on the diagonal into pieces about 3-4 inches long and place in ziploc bag. Put olive oil into bag and sprinkle in a little salt and pepper, then mix asparagus around in the bag until it's well coated with olive oil.Pour asparagus into grill pan and grill, turning every 2 minutes, until asparagus is getting browned edges and is barely tender-crisp. Cooking time will vary depending on your grill, but I cooked mine about 10 minutes. Serve asparagus hot with freshly grated parmesan sprinkled over.
1 T extra-virgin olive oil
salt/pepper to taste
about 1/2 cup freshly grated parmesan cheese
Preheat charcoal or gas grill to medium high (you can only hold your hand over it for a few seconds at that heat.)Place grill pan on top of grill and heat while you prepare asparagus. Break one piece of asparagus to see where the tough part of the stem starts, then trim ends of asparagus all to that length. Cut asparagus on the diagonal into pieces about 3-4 inches long and place in ziploc bag. Put olive oil into bag and sprinkle in a little salt and pepper, then mix asparagus around in the bag until it's well coated with olive oil.Pour asparagus into grill pan and grill, turning every 2 minutes, until asparagus is getting browned edges and is barely tender-crisp. Cooking time will vary depending on your grill, but I cooked mine about 10 minutes. Serve asparagus hot with freshly grated parmesan sprinkled over.
Grilled Salmon with Maple Syrup Glaze (Kristy Anson)
4 salmon filets (6 oz. size)
2 tsp. paprika or smoked paprika
1 tsp. chili powder
1/2 tsp. ground cumin
1 tsp. brown sugar
1 tsp. salt
2 tsp. maple syrup
Preheat grill to medium high. Brush grill with olive oil or spray with nonstick spray. Combine paprika, chili powder, cumin, and brown sugar. Rub fish on both sides with paprika mixture, then sprinkle with salt. Put maple syrup into small bowl and have pastry brush ready. Grill salmon on first side 4 minutes, then turn gently. Cook 2 minutes on second side, then brush with maple syrup and cook 2-3 minutes more or until fish feels firm, but not hard to the touch. Serve with grilled asparagus with parmesan.
2 tsp. paprika or smoked paprika
1 tsp. chili powder
1/2 tsp. ground cumin
1 tsp. brown sugar
1 tsp. salt
2 tsp. maple syrup
Preheat grill to medium high. Brush grill with olive oil or spray with nonstick spray. Combine paprika, chili powder, cumin, and brown sugar. Rub fish on both sides with paprika mixture, then sprinkle with salt. Put maple syrup into small bowl and have pastry brush ready. Grill salmon on first side 4 minutes, then turn gently. Cook 2 minutes on second side, then brush with maple syrup and cook 2-3 minutes more or until fish feels firm, but not hard to the touch. Serve with grilled asparagus with parmesan.
Grilled Lime and Chile Chicken with Mango and Red Bell Pepper Salsa (Kristy Anson)
4 boneless, skinless chicken breasts
1/2 cup peanut oil
1/4 cup fresh-squeezed lime juice
2 tsp chili powder
1 tsp. garlic puree (also called ground garlic)
1/2 tsp. onion powder
1 tsp. ground cumin
2 T Worcestershire sauce
Trim all visible fat and tendons from chicken breasts. If desired, cut small slits crosswise down the length of each breast. Put chicken in single layer inside Ziploc bag. Mix marinade ingredients and pour into bag. Let chicken marinate in refrigerator 4-8 hours, turning occasionally if possible.Spray grill grate with non-stick spray or wipe with paper towel dipped in olive oil. Preheat gas or charcoal barbecue to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put chicken on grill top side down. To get nice grill marks, cook about 4-5 minutes, then rotate 45 degrees and cook 4-5 minutes more on same side. Turn chicken over and cook until it feels firm, but not hard to the touch when you press it with your finger, about 15-20 minutes total cooking time, depending on the exact temperature of your grill. Serve hot, with Mango Salsa with Red Bell Pepper.
Mango Salsa with Red Bell Pepper
1 mango, diced small
1/2 large red bell pepper, diced small
1/4 cup diced red onion, diced small
2-3 T finely chopped cilantro
2 T fresh lime juice
2 T extra-virgin olive oil
1 tsp. ground cumin (or less if you don't like cumin that much)
1/2 tsp. green Tabasco sauce or your favorite hot sauce (more or less to taste)
pinch of salt
Chop mango, red pepper, and red onion into pieces about 3/8 inch square, and combine in bowl. Mix lime juice, olive oil, ground cumin, green Tabasco and salt in small bowl, wisk together, and mix into salsa. Add chopped cilantro and stir until combined.
1/2 cup peanut oil
1/4 cup fresh-squeezed lime juice
2 tsp chili powder
1 tsp. garlic puree (also called ground garlic)
1/2 tsp. onion powder
1 tsp. ground cumin
2 T Worcestershire sauce
Trim all visible fat and tendons from chicken breasts. If desired, cut small slits crosswise down the length of each breast. Put chicken in single layer inside Ziploc bag. Mix marinade ingredients and pour into bag. Let chicken marinate in refrigerator 4-8 hours, turning occasionally if possible.Spray grill grate with non-stick spray or wipe with paper towel dipped in olive oil. Preheat gas or charcoal barbecue to medium high. (You can only hold your hand there for 2-3 seconds at that heat.) Put chicken on grill top side down. To get nice grill marks, cook about 4-5 minutes, then rotate 45 degrees and cook 4-5 minutes more on same side. Turn chicken over and cook until it feels firm, but not hard to the touch when you press it with your finger, about 15-20 minutes total cooking time, depending on the exact temperature of your grill. Serve hot, with Mango Salsa with Red Bell Pepper.
Mango Salsa with Red Bell Pepper
1 mango, diced small
1/2 large red bell pepper, diced small
1/4 cup diced red onion, diced small
2-3 T finely chopped cilantro
2 T fresh lime juice
2 T extra-virgin olive oil
1 tsp. ground cumin (or less if you don't like cumin that much)
1/2 tsp. green Tabasco sauce or your favorite hot sauce (more or less to taste)
pinch of salt
Chop mango, red pepper, and red onion into pieces about 3/8 inch square, and combine in bowl. Mix lime juice, olive oil, ground cumin, green Tabasco and salt in small bowl, wisk together, and mix into salsa. Add chopped cilantro and stir until combined.
Arugula and Gorgonzola Salad with Balsamic Vinegar (Kristy Anson)
3 ounces baby arugula (about 3 handfuls)
1/4 cup crumbled gorgonzola (or less, to taste)
1 -2 T extra virgin olive oil, or enough to coat arugula
1 T best quality balsamic vinegar (or less, to taste)
salt/fresh ground black pepper
Place arugula in a large bowl (a plastic bowl big enough to toss it in, not the bowl you are serving it in.) Drizzle over a small amount of extra virgin olive oil and toss arugula well, until pieces are well coated with olive oil. (I start with a small amount of olive oil, toss, and then add more if it doesn't seem to coat all the lettuce.) Drizzle small amount of balsamic vinegar over arugula and toss again. (Again, I start with a small amount, then taste the salad and add more if it needs it.) Season salad with salt and freshly ground black pepper. Arrange salad on two serving plates and sprinkle gorgonzola over.
1/4 cup crumbled gorgonzola (or less, to taste)
1 -2 T extra virgin olive oil, or enough to coat arugula
1 T best quality balsamic vinegar (or less, to taste)
salt/fresh ground black pepper
Place arugula in a large bowl (a plastic bowl big enough to toss it in, not the bowl you are serving it in.) Drizzle over a small amount of extra virgin olive oil and toss arugula well, until pieces are well coated with olive oil. (I start with a small amount of olive oil, toss, and then add more if it doesn't seem to coat all the lettuce.) Drizzle small amount of balsamic vinegar over arugula and toss again. (Again, I start with a small amount, then taste the salad and add more if it needs it.) Season salad with salt and freshly ground black pepper. Arrange salad on two serving plates and sprinkle gorgonzola over.
Grilled Chicken with Balsamic Vinegar (Kristy Anson)
6-8 boneless, skinless chicken breasts
Marinade:
2/3 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup olive oil
1 T dried parsley
1 T dried shallots (or 2 T minced fresh shallots)
1 tsp. dried thyme
1/2 tsp. coarse ground black pepper
1 T Spike seasoning
1 tsp. garlic powder
Trim all fat and tendons from chicken breasts and trim underneath side if needed so chicken pieces are all the same thickness. I like to make small slits crosswise along each chicken breast to help the marinade penetrate.Place chicken in zip loc bag, laying them flat. Mix marinade ingredients and pour over chicken. Marinate in refrigerator 4-6 hours or more.Preheat gas or charcoal grill to medium-high. Grill chicken on top side first, rotating a quarter turn after 4-5 minutes if you're wanting those criss-cross grill marks. Use a spray bottle of water if flames shoot up from the oil in the marinade when you first put chicken on the grill. Cook until chicken is well browned on both sides and firm, but not hard to the touch, probably not over 15-20 minutes total cooking time. (Actual cooking time will vary depending on chicken temperature and how hot your grill is, so remove it from the heat when the chicken feels firm when pressed with your finger.) Serve with Arugula and Gorgonzola Salad with Balsamic Vinegar.
Marinade:
2/3 cup balsamic vinegar
1/4 cup Dijon mustard
1/4 cup olive oil
1 T dried parsley
1 T dried shallots (or 2 T minced fresh shallots)
1 tsp. dried thyme
1/2 tsp. coarse ground black pepper
1 T Spike seasoning
1 tsp. garlic powder
Trim all fat and tendons from chicken breasts and trim underneath side if needed so chicken pieces are all the same thickness. I like to make small slits crosswise along each chicken breast to help the marinade penetrate.Place chicken in zip loc bag, laying them flat. Mix marinade ingredients and pour over chicken. Marinate in refrigerator 4-6 hours or more.Preheat gas or charcoal grill to medium-high. Grill chicken on top side first, rotating a quarter turn after 4-5 minutes if you're wanting those criss-cross grill marks. Use a spray bottle of water if flames shoot up from the oil in the marinade when you first put chicken on the grill. Cook until chicken is well browned on both sides and firm, but not hard to the touch, probably not over 15-20 minutes total cooking time. (Actual cooking time will vary depending on chicken temperature and how hot your grill is, so remove it from the heat when the chicken feels firm when pressed with your finger.) Serve with Arugula and Gorgonzola Salad with Balsamic Vinegar.
Spinach Salad Recipe with Bacon and Feta (Kristy Anson)
Two large handfuls fresh spinach, washed and dried
1 strip pre-cooked bacon, cut in thin crosswise strips (or Canadian bacon crisped in olive oil)
1 T extra virgin olive oil
1 tsp. balsamic vinegar
1/8 tsp. garlic puree or crushed fresh garlic
1 T crumbled Feta cheese
Put spinach into large bowl, big enough to toss salad in. Combine olive oil, balsamic vinegar, and garlic puree in small bowl and whisk together.Heat small 8-inch frying pan, add bacon and cook 2-3 minutes, until bacon crisps and bacon fat bubbles up on top of bacon. Remove pan from heat and blot bacon with paper towel to remove fat.Put pan back on heat, add oil-vinegar-garlic combination and heat until just starting to bubble, then pour immediately over spinach and toss.
1 strip pre-cooked bacon, cut in thin crosswise strips (or Canadian bacon crisped in olive oil)
1 T extra virgin olive oil
1 tsp. balsamic vinegar
1/8 tsp. garlic puree or crushed fresh garlic
1 T crumbled Feta cheese
Put spinach into large bowl, big enough to toss salad in. Combine olive oil, balsamic vinegar, and garlic puree in small bowl and whisk together.Heat small 8-inch frying pan, add bacon and cook 2-3 minutes, until bacon crisps and bacon fat bubbles up on top of bacon. Remove pan from heat and blot bacon with paper towel to remove fat.Put pan back on heat, add oil-vinegar-garlic combination and heat until just starting to bubble, then pour immediately over spinach and toss.
Grilled Salmon, Avocado & Mango Salsa (Kristy Anson)
For mango salsa:
1 mango, peeled and finely diced
1/4 cup minced red onion
2 Tbsp chopped cilantro or mint
Zest of 1 lime
1 Tbsp fresh squeezed lime juice
Salt, pepper, and hot sauce to taste
For salmon:
2 Lb salmon steaks (or 4 salmon fillets with skin, 6-8 oz each)
Salt and pepper
2 tsp olive or canola oil, plus more for brushing the grill
1/4 cup duck sauce (or sweet and sour sauce)
1/4 cup teriyaki sauce (or Japanese soy sauce)
1 inch ginger root, peeled and finely grated
1 tsp sesame seed oil
For avocados:
2 avocados, halved lengthwise and pitted (don’t peel)
2 tsp lime juice
2 tsp olive or canola oil
Salt and pepper
Grilling salmon and avocado:The basic idea here is to brown salmon on the grill without the teriyaki glaze to make it “non-stick”, and then continue grilling it until it’s done, brushing it with teriyaki glaze and turning every couple of minutes. Keep the grill covered during the whole cooking time, except for when flipping and glazing. The estimated cooking time for fillets is 6-8 minutes per inch of thickness and for steaks -- 8-10 minutes.Preheat the grill to high. Dry salmon well on paper towels, season lightly with salt and pepper and rub with 2 tsp oil (go easy on the salt since teriyaki sauce is salty). In a small bowl combine, duck sauce, teriyaki sauce, ginger, and sesame seed oil. Mix well. Pick up a wad of paper towel with tongs, dip it in oil, and brush the preheated grill. Immediately place salmon steaks on the grill (if using fillets start grilling on the skin side). Cover the grill and cook for 3 minutes. Dislodge salmon from the grill using a fork, and then flip using tongs. Brush the grilled side with teriyaki sauce mixture.
Place avocados on the grill cut side down. After 2 minutes, turn avocados a quarter turn to create diagonal grill marks. Watch them carefully, as soon as they brown remove them off the grill and set aside. Flip salmon and brush with more teriyaki sauce. Cook 2 more minutes. At this point the avocados should be browned. Brush salmon with more teriyaki sauce and flip again. After 1 more minute, test salmon for doneness by inserting a knife near the bone. If it slides in easily and you can gently pull the flesh from the bone, salmon is done. Salmon is best when slightly undercooked, so feel free to take it off the heat when it’s still translucent in the center and you encounter a bit of resistance when sliding a knife near the bone. In a small bowl, mix 2 tsp lime juice and 2 tsp oil and season generously with salt and pepper. Brush this mixture onto the cut sides of avocado. Stuff each avocado half with mango salsa and serve with salmon.
For Salsa combine all ingredients in a small bowl, season to taste with salt, pepper, and hot sauce, and mix well.
1 mango, peeled and finely diced
1/4 cup minced red onion
2 Tbsp chopped cilantro or mint
Zest of 1 lime
1 Tbsp fresh squeezed lime juice
Salt, pepper, and hot sauce to taste
For salmon:
2 Lb salmon steaks (or 4 salmon fillets with skin, 6-8 oz each)
Salt and pepper
2 tsp olive or canola oil, plus more for brushing the grill
1/4 cup duck sauce (or sweet and sour sauce)
1/4 cup teriyaki sauce (or Japanese soy sauce)
1 inch ginger root, peeled and finely grated
1 tsp sesame seed oil
For avocados:
2 avocados, halved lengthwise and pitted (don’t peel)
2 tsp lime juice
2 tsp olive or canola oil
Salt and pepper
Grilling salmon and avocado:The basic idea here is to brown salmon on the grill without the teriyaki glaze to make it “non-stick”, and then continue grilling it until it’s done, brushing it with teriyaki glaze and turning every couple of minutes. Keep the grill covered during the whole cooking time, except for when flipping and glazing. The estimated cooking time for fillets is 6-8 minutes per inch of thickness and for steaks -- 8-10 minutes.Preheat the grill to high. Dry salmon well on paper towels, season lightly with salt and pepper and rub with 2 tsp oil (go easy on the salt since teriyaki sauce is salty). In a small bowl combine, duck sauce, teriyaki sauce, ginger, and sesame seed oil. Mix well. Pick up a wad of paper towel with tongs, dip it in oil, and brush the preheated grill. Immediately place salmon steaks on the grill (if using fillets start grilling on the skin side). Cover the grill and cook for 3 minutes. Dislodge salmon from the grill using a fork, and then flip using tongs. Brush the grilled side with teriyaki sauce mixture.
Place avocados on the grill cut side down. After 2 minutes, turn avocados a quarter turn to create diagonal grill marks. Watch them carefully, as soon as they brown remove them off the grill and set aside. Flip salmon and brush with more teriyaki sauce. Cook 2 more minutes. At this point the avocados should be browned. Brush salmon with more teriyaki sauce and flip again. After 1 more minute, test salmon for doneness by inserting a knife near the bone. If it slides in easily and you can gently pull the flesh from the bone, salmon is done. Salmon is best when slightly undercooked, so feel free to take it off the heat when it’s still translucent in the center and you encounter a bit of resistance when sliding a knife near the bone. In a small bowl, mix 2 tsp lime juice and 2 tsp oil and season generously with salt and pepper. Brush this mixture onto the cut sides of avocado. Stuff each avocado half with mango salsa and serve with salmon.
For Salsa combine all ingredients in a small bowl, season to taste with salt, pepper, and hot sauce, and mix well.
Wednesday, May 21, 2008
Strawberry Spinach Salad (Ashley Pasko)
10 oz bag fresh baby spinach
1 c slivered almonds
1/2 cup sugar
1 pt strawberries, sliced
1/4 c red onion, thinly sliced
Place almonds and sugar in a saucepan over medium heat until sugar melts and turns amber. Shake pan occassionally to keep nuts from burning. Pour nuts onto foil lined baking sheet and let cool. (Or you can skip this part and just buy almonds that are already candied)
Combine spinach, candied almonds, strawberries and red onion. Serve with poppyseed dressing.
Poppyseed dressing
1/2 c sugar
1 tsp salt
1 tsp dry mustard
1/2 tsp onion powder
1/3-1/2 cup red wine or champagne vinegar
1Tbsp lemon juice
1 c canola oil
1/4 cup raspberries or strawberries
Blend all in blender. Then add:
1 1/2 Tbsp poppyseeds
I make this for baby showers all the time and it is my most requested recipe. It's great with crumbled goat cheese too.
1 c slivered almonds
1/2 cup sugar
1 pt strawberries, sliced
1/4 c red onion, thinly sliced
Place almonds and sugar in a saucepan over medium heat until sugar melts and turns amber. Shake pan occassionally to keep nuts from burning. Pour nuts onto foil lined baking sheet and let cool. (Or you can skip this part and just buy almonds that are already candied)
Combine spinach, candied almonds, strawberries and red onion. Serve with poppyseed dressing.
Poppyseed dressing
1/2 c sugar
1 tsp salt
1 tsp dry mustard
1/2 tsp onion powder
1/3-1/2 cup red wine or champagne vinegar
1Tbsp lemon juice
1 c canola oil
1/4 cup raspberries or strawberries
Blend all in blender. Then add:
1 1/2 Tbsp poppyseeds
I make this for baby showers all the time and it is my most requested recipe. It's great with crumbled goat cheese too.
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