Recipes Page 5

Pistachio-Crusted Goat Cheese and Arugula Salad

1 cup              coarsely chopped pistachios (or blanched almonds)
1 small                      goat cheese log
As needed    fresh arugula
As needed    good quality balsamic vinegar

 

In a large sauté pan over medium heat, dry roast the nuts for a minute or two.

Slice the goat cheese log into ½ inch thick rounds.

Place the goat cheese rounds on top of the toasted nuts and remove from the heat.

After a minute or two, carefully turn the cheese rounds over to coat the other side.  Lightly press the cheese into the nuts.

Place the arugula in a mixing bowl, sprinkle with the vinegar and toss.

Place arugula on salad plates, top with the warm crusted goat cheese, and serve immediately.

 

 

 

Potato Pancakes

2 large                                   potatoes
1 bunch                     cleaned and sliced scallions
1                                 beaten egg
½ teaspoon              salt
½ teaspoon              freshly ground pepper
2 Tablespoons                    all purpose flour
2 Tablespoons                    vegetable oil

Shred the potatoes in a food processor.

Squeeze the excess water from the shredded potatoes, and place into a bowl, (working quickly so the potatoes don’t change color).

Add the sliced scallions, egg, salt and pepper, and flour.

Mix together so the potatoes are coated with the egg to prevent color change.

Form four (4) patties and place into a sauté pan and cook until golden brown on both sides.  Keep the heat at a moderate level so the potatoes have a chance to cook through, approximately 10 minutes.

 

 

 

Preserved Lemons

10 to 12         lemons
1/3 cup           kosher salt
¼ cup                         extra virgin olive oil

Blanch six lemons in boiling water for five minutes, and drain.
Cut each lemon into six wedges.  Discard seeds.
Toss the sliced lemons with kosher salt.
Firmly pack the lemons and salt into a jar with a tight-fitting lid.
Squeeze 1 cup of juice from the remaining lemons.
Add enough juice to cover lemons and attach the lid.
Let stand at room temperature, shaking jar gently once a day for five days.
Add oil to lemons.  Cover and refrigerate.
Preserved lemons can be kept refrigerated for one year.

 

Pureed Preserved Lemons
Pour about ½ cup extra virgin olive oil in a blender cup.

Slowly add sliced preserved lemons until a stiff mixture forms.

The pureed preserved lemons can be kept refrigerated for several months.

 

 

 

Que Bueno Salsa

 

2 teaspoons             pureed Chipotle peppers
1 – 28 oz. can                       Crushed San Marzano tomatoes
1 small                                  diced red onion
3 ounces                   fresh squeezed lime juice (2 limes)                               
1 bunch                     minced cilantro
¼ teaspoon              salt
¼ teaspoon              freshly ground pepper

 

In a blender, puree a can of Chipotle peppers in Adobo sauce.  The peppers can be held refrigerated for several weeks.

Place all ingredients in a mixing bowl, and stir to combine.

Salsa will hold refrigerated for five (5) days.

 

 

 

Roasted Garlic Preserved Lemon Sauce

 

12                     Roasted garlic cloves
½ cup             Dry white wine
¼ cup             Extra virgin olive oil
1 wedge        Chopped preserved lemon wedges
1/8 teaspoon            Freshly ground black pepper

 

Place the ingredients in a blender and puree for 1 to 2 minutes until the sauce is smooth.
Add the other ingredients and puree for 1 to 2 minutes until the sauce is smooth.

 

 

 

Roasted Potato Wedges

2                      large boiling potatoes
½ teaspoon  salt
¼ teaspoon  sugar
½ teaspoon  fresh ground pepper
2 Tablespoons        olive oil

Put oven rack in lower third of oven and preheat oven to 450°F.

Peel potatoes, then cut each lengthwise into 6 wedges and toss with salt, sugar, pepper, and olive oil in a large bowl.  Transfer to a shallow baking pan and spread potatoes in 1 layer, wedge side up.

Roast potatoes 15 minutes, then loosen with a metal spatula and turn over onto another side.

Roast 15 minutes, then loosen and turn again with spatula.

Roast until potatoes are tender and golden brown, about 10 minutes more.

 

 

 

Salsa Fresca

 

2                      jalapeno chilies
½ cup             fresh squeezed lime juice
2                      diced ripe tomatoes
¼ cup             diced red onion
1 bunch         minced cilantro
¼ teaspoon salt

Seed, devein, and mince the chilies.

Combine the jalapenos with one half of the lime juice.  This will distribute the heat when mixed with the salsa.

In a large bowl, combine the tomatoes, red onion, and cilantro.

Add jalapeno/lime juice to taste.

Add remaining lime juice to taste.

Add salt to taste.

Refrigerate for an hour to chill and marry flavors.

 

Variation

1 – 16 ounce can                 rinsed and drained black eyed peas

In a large bowl, combine the black eyed peas with the salsa fresca.

 

 

 

Mushroom Gravy

4 Tablespoons                    barley miso (red or traditional)
1 ¾ cups                   stock or water
1 ½ cups                   sliced onion, (crosswise, not end to end, into 1/8” strips)
2 cups                                    sliced mushrooms, (approx. ½ lb.)
2 – 3 teaspoons      sage (to taste)
2 teaspoons             thyme
1 Tablespoon                       arrowroot
¼ cup                         cold water
Dash                          fresh ground pepper

 

Spoon miso into 1 ¾ cup boiling liquid and stir to dissolve.

Add onions, mushrooms, sage, and thyme.  Cook for 10 minutes or more, stirring occasionally.

Dissolve arrowroot in ¼ cup water and add to mixture.  Stir until thickened, about 5 minutes.

Add fresh pepper and more miso if a stronger gravy taste is desired.

Delicious over baked potato, mashed potatoes, or rice.

 

 

 

Scallops in Orange Juice and Ginger

1 pound                     large fresh scallops
½ cup                         fresh orange juice
½ cup                         dry white wine
1 Tablespoon                       honey
2 teaspoons             grated fresh ginger
2 Tablespoons                    unsalted butter
1 teaspoon               minced garlic
2 Tablespoons                    slivered almonds

 

Rinse and dry the scallops.  Remove any side muscles.  Set aside.

Mix the orange juice, wine, honey, and ginger together.  Set aside.

Heat butter in a skillet over medium heat.  Add the garlic and almonds.  Saute 2 – 3 minutes until golden brown.  Remove the almonds from the pan. Set aside.

Add scallops and cook about 2 minutes on each side until golden brown.

Remove the scallops from the pan, and set aside.

Add the orange juice mixture to the pan to deglaze.  Bring to a boil and reduce by half.  Return scallops to the pan, heat through and serve over rice, with the sauce and toasted almonds sprinkled on top.

 

 

 

Shrimp Ceviche

1 pound            uncooked shrimp, (16/20 count/pound)
1 Tablespoon   Olive oil
½                      finely chopped white onion
½ cup               Chile sauce
2 Tablespoons  finely chopped fresh flat leaf (Italian) parsley
2 Tablespoons  finely chopped fresh cilantro
¼ cup               finely chopped pimento-stuffed green olives

  1. finely chopped jalapeno chile

1 Tablespoon  Worcestershire sauce
½ teaspoon     dried Mexican oregano
½ cup              fresh orange juice (1 orange)
¼ cup             fresh lime juice ( 1 lime)
To taste          salt

Garnish

Serve with lime wedges

 

Peel, devein, and split the shrimp in half lengthwise and set aside.

Heat the oil in a large sauté pan over high heat.  Sauté the shrimp until just cooked.  Set aside to cool.

Place the remaining ingredients in a large bowl and mix well.  Salt to taste, and then stir in the shrimp.  Flavors and textures are at their peak within 3 hours of making this dish, so plan accordingly.

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