Recipes Page 5
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.
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.
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.
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.
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.
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.
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.
1 – 16 ounce can rinsed and drained black eyed peas
In a large bowl, combine the black eyed peas with the salsa fresca.
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.
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.
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
- 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
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.