Monday, July 25, 2011
Sunday, July 3, 2011
Saturday, June 4, 2011
then you grill the watermelon pieces...
Put it all together and you have a beautiful salad!
GRILLED WATERMELON, TOMATO AND GOAT CHEESE SALADYields 6 servings
- 6 slices seedless watermelon, rind removed
- 2 T Pepper Jelly Vinaigrette ** see below for recipe
- 1 T balsamic vinegar
- 3 T olive oil
- 1 clove garlic,minced
- 1 pinch sugar
- 1 sprig basil, chopped
- 2 C tomatoes, peeled (mixed colors of smaller varieties are best)
- 1/2 C fresh goats cheese
- 2 or 3 C young lettuces
- Salt and pepper, to taste
- Fresh garden herbs such as chives, chive blossoms, chervil, parsley & dill
Marinate the watermelon in the Pepper Jelly Vinaigrette for several minutes before grilling over high heat. Grill each both sides of the watermelon for several minutes and remove.
In a small mixing bowl whisk together the vinegar, olive oil, garlic, sugar and basil together with enough salt and pepper to tasted.
Toss the small tomatoes with the vinaigrette in the bowl and place on individual plates or a platter along with the grilled watermelon.
Crumble the goat cheese over the top of the tomatoes and watermelon. Toss the lettuces in the vinaigrette remaining in the small bowl and serve over the top of the salad.
Garnish with what ever fresh garden herbs that you have available.
- 1/2 cup(s) pepper jelly
- 1/2 cup(s) red wine vinegar
- 1 teaspoon(s) sambal chile paste
- 1 1/2 cup(s) canola oil
- Salt, to taste
- Put all ingredients into a bowl and whisk until well mixed.
Tuesday, May 31, 2011
Saute the onions, then add the rice and spices
- 6 large, fresh poblano chiles (sometimes called "pasilla" chiles)
- 2 tablespoons vegetable oil
- 1/2 cup chopped onion
- 1/2 cup long-grain white rice
- 1/2 teaspoon whole cumin seeds
- 1 cup canned chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
- 1/4 pound fresh medium shrimp, shelled and deveined, tails removed
- 1/4 pound fresh scallops (if using large sea scallops, quarter them)
- 1 tablespoon fresh squeezed lime juice
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander seed
- 1 teaspoon dried Mexican oregano, crumbled
- 2 teaspoons fresh grated lime zest
- 2 medium sized fresh, red, ripe tomatoes, chopped, with juices
- 4 ounces cotija cheese (Mexican aged cow's milk cheese), crumbled (I substituted fat free cream cheese)
- 1 bunch fresh cilantro, tough stems removed, leaves chopped (reserve a few whole sprigs with leaves intact for garnish)
- Grated Monterey Jack cheese, to taste
Broil or roast the chiles over a flame until skins blister, wrap in a tea towel or put in a paper grocery bag for 10 to 15 minutes to sweat the skins loose. Remove skins and open pepper on 1 side. Remove seeds but do not remove stems. Arrange the prepared chiles in a lightly oiled 9 by 13-inch glass nonstick baking dish.
Heat oil in a 10 to 12-inch skillet until hot. Add the onion and saute until translucent (about 2 to 3 minutes). Add the rice and the cumin seeds. Toast the rice and cumin in the oil with the onions for about 2 minutes, stirring constantly. Add the chicken broth, salt and pepper. Stir to combine. Bring the rice to a boil and cover tightly. Turn down the heat and simmer for about 18 minutes, or until rice is cooked, but still a little firm to the bite. Do not overcook the rice. When the rice is cooked, remove from the heat and let it cool slightly.
While the rice is cooking, melt the butter in a medium skillet over medium-high heat. When the butter starts tofoam, add the shrimp and the scallops and stir or toss to coat them with the butter. Keep the heat at medium-high and saute the seafood for about 3 to 4 minutes, or until just cooked through. Remove the skillet from the heat and add the lime juice. Toss to coat. Set aside to cool.
Preheat the oven to 350 degrees F.
After the rice has cooled a bit, put it in a large mixing bowl and fluff it with a fork. Add the shrimp and scallops, with the accumulated juices. Add the ground cumin, coriander seed, oregano, lime zest, chopped tomato with their juices, cotija cheese and chopped cilantro. Toss the mixture until thoroughly combined. Gently stuff the peppers with the rice and seafood mixture. Stuff them good and full! If there is any extra, let it spill over into the baking dish. Top the chiles with the Monterey Jack cheese. Bake for about 20 minutes, or until the chiles are heated through and the cheese on top is melted. Garnish with cilantro sprigs.
Wednesday, May 18, 2011
Saturday, April 16, 2011
Thursday, February 24, 2011
|1.||Preheat oven to 450 degrees. Roll out dough into a circle and place on a baking stone. Or roll out to what ever shape the pan that you are using happens to be). Put a little EVOO on the pan to just glaze it. Spread the Masala Sauce on top, then add cheese and cilantro. Sprinkle Pepitas on top. Bake for 8-9 minutes until cheese is melted or crust is cooked. Let cool about 3 minutes before cutting into 8 pizza slices.|
* You can also use Boboli etc as the pizza crust.
Monday, January 17, 2011
*I didn't use all of the seasoned salt that's called for. I used a pinch and put that into the palms of my hands and rubbed them over the kale to evenly distribute.
** I put a little EVOO into my hands and rubbed the kale together to lightly coat the leaves.
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
|1.||Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.|
|2.||With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.|
|3.||Bake until the edges brown but are not burnt, 10 to 15 minutes.|