Showing posts with label Vinegar. Show all posts
Showing posts with label Vinegar. Show all posts

29 August 2009

Recipe: Portobello Mushroom Sandwiches with Arugula and Balsamic Aïoli

Cover of "Weber's Way to Grill: The Step-...Cover via Amazon



From Denny: Featured recently in our local newspaper was this recipe from the Weber's Grill cookbook. The heat is in triple digits across America and we could use some "brain food" as our brains feel cooked! And I sure love Portobello mushrooms - the texture is almost like a steak with a lot less calories! :) Enjoy!

And make sure you are drinking lots of water in this summer heat - even when you don't feel thirsty - if you wait until then you may suffer serious heat stroke.

From:Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling”

Serves: 6

Aïoli:

1/3 cup mayonnaise

2 tbls. balsamic vinegar

1 tsp. kosher salt

1 tsp. minced garlic

Marinade:

3/4 cup extra virgin olive oil

1/4 cup red wine vinegar

2 tbls. finely minced shallot

1 tsp. minced garlic

1 tsp. kosher salt

1/2 tsp. black pepper

6 large portobello mushrooms, cleaned, stems and black gills removed

Kosher salt

Freshly ground black pepper

6 Kaiser rolls, cut in half

2 ozs. arugula, trimmed, rinsed and dried

Directions:

1. In a small bowl, combine the aïoli ingredients. Refrigerate until ready to assemble the sandwiches.

2. In a small bowl, whisk the marinade ingredients. Place the mushroom caps, gill sides down, in a large baking pan. Brush the mushroom caps generously with the marinade and turn the caps over. Spoon the rest of the marinade over the gill side. Allow the mushrooms to marinate at room temperature for 15 to 20 minutes.

3. Prepare the grill for direct cooking over medium heat.

4. Remove the mushrooms from the pan and reserve the marinade. Lightly season the mushrooms with salt and pepper. Brush the cooking grates clean. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed as much as possible, until they begin to soften, 4 to 6 minutes.

Brush the cap sides of the mushrooms with some of the remaining marinade from the pan. Turn the mushrooms over and then grill them until they are tender when pierced with a knife, 4 to 6 minutes.

5. Grill the rolls, cut sides down, over direct medium heat until lightly toasted, about 30 seconds.

6. Spread aïoli on the toasted buns and top each one with some arugula and a mushroom. Serve warm.

Way to grill portobello mushrooms: Cut away the stems and any curled edges around the rims. With a spoon, gently scrape away the dark gills that might be holding dirt. Use a vinaigrette to marinate and baste the mushrooms. Finish grilling the mushrooms with the stem sides facing up so that the juices are held inside the caps.

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27 August 2009

Recipe: Simple Eggplant Parmigiana

Melanzane alla Parmigiana, baked aubergines wi...Image via Wikipedia

From Denny: How about a simple recipe of Eggplant Parmigiana? Light foods like this are great in this summer heat, easy and faster to digest than heavy meats.

Did you know that tomatoes are cooling for your liver? Why is that important? Cool your liver; cool your body! A win-win in this summer heat!

Same goes for foods like cucumbers and vinegars. A little (like about 1/2 teaspoon per large glass of water) white or red wine vinegar in your glass of water helps your liver handle the hot weather.

Eggplant Parmigiana

From: “Savannah Collection” by Martha Giddens Nesbit

Serves: 8

Ingredients:

2 small eggplants, peeled and sliced into 1/2-inch circles

Salt

2 cups cottage cheese

2 eggs, lightly beaten

1/4 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

1 clove garlic, squeezed through a press (if using commercial spaghetti sauce)

1/2 cup olive oil, approximately

2 cups tomato sauce (recipe follows) OR commercial meatless spaghetti sauce

10 ozs. grated mozzarella cheese

Directions:

1. Salt sliced eggplant and allow it to drain for about 30 minutes. Rinse and pat dry with paper towels.

2. In small bowl combine cottage cheese, eggs, Parmesan cheese and parsley. I used commercial spaghetti sauce so I squeezed 1 clove of garlic through a garlic press into the cheese mixture for added flavor. Set aside.

3. In large, nonstick skillet, heat oil and fry eggplant until lightly browned on both sides. At first the eggplant will soak up the oil, but as it cooks, the oil will release. When browned, drain on paper towels.

4. Use a 9x13-inch shallow baking dish for making a one- layer casserole or an 8x8-inch dish for two layers. Begin by spreading the spaghetti sauce on the bottom of the dish, all of it for single layer casserole or half the remaining ingredients if you’re making two layers.

Layer cooked eggplant slices over sauce then spoon cottage cheese mixture over eggplant, spreading it out as evenly as you can. Top with grated mozzarella cheese. Repeat layers, beginning with tomato sauce if making a double layer and ending with mozzarella.

5. Bake in 400-degree oven for 30 minutes or until browned and bubbly. Let stand 5 minutes before serving.

Tomato Sauce

From: Recipe is from “Savannah Collection”

Makes: about 4 cups of sauce

Ingredients:

1/2 cup olive oil

1 onion, chopped

2 garlic cloves, pressed or minced (I love a lot more!)

2 (16-oz.) cans Italian plum tomatoes

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. salt

1/2 cup cleaned and chopped parsley

Directions:

1. Sauté onion and garlic in olive oil. Add other ingredients.

2. Cover and cook, stirring often, for about 30 minutes. Use in eggplant dish, or freeze for later.

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29 June 2009

Recipe: Refreshing Easy Gazpacho!

Carpaccio and Cucumber Gazpacho 2Gazpacho Version with Cucumber Image by Marco Veringa via Flickr

From Denny: In this triple digit summer heat wave we all could use something cooling like gazpacho - and it's so healthy! Did you know that tomatoes alkalize your blood? Did you know that cucumbers and tomatoes both cool your liver that in turn cools your body in this heat?

Varieties of gazpacho are practically endless. Here's one faster convenience food version that uses that yummy Spicy Hot V-8 juice that does most of the work for you.

Summertime Gazpacho

From:Culinary Secrets” by Margo Bouanchaud Hayes and Mary Ann Monsour (featured in the Comfort Food From Louisiana Amazon store, just click on the title)

Makes: 6 cups

Ingredients:

3 medium tomatoes, peeled and chopped

1 clove garlic, minced

3 cups Spicy Hot V-8 Juice, divided

2 Tablespoons fresh lemon juice (I've used bottled lemon juice and haven't died of embarrassment from it)

1 Tablespoon Worcestershire sauce

1/4 cup olive oil

2 Tablespoons red wine vinegar

1 cup finely chopped yellow bell pepper

1 cup peeled and finely chopped cucumber

Salt and freshly ground black pepper

Garnish:

Avocado, peeled and cubed

Sour cream (I find no-fat version just as tasty)

Directions:

1. Process tomatoes and garlic in bowl of food processor.

2. Gradually add half of the V-8 juice and process until smooth.

Then add lemon juice, Worcestershire sauce, olive oil and vinegar.

3. Pour mixture into another container, and add the bell pepper and cucumber. Stir well.

4. In batches, purée about three-fourths of the mixture until smooth. (Leave the last fourth unprocessed to have the contrasting texture).

5. Mix in the remaining V-8 juice, combining with the puréed batches and the unpuréed. Season to taste.

6. Serve well chilled, garnished with avocado and sour cream.

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27 June 2009

Recipe: Simple Eggplant Parmigiana

Melanzane alla Parmigiana, baked aubergines wi...Image via Wikipedia

From Denny: How about a simple recipe of Eggplant Parmigiana? Light foods like this are great in this summer heat, easy and faster to digest than heavy meats.

Did you know that tomatoes are cooling for your liver? Why is that important? Cool your liver; cool your body! A win-win in this summer heat!

Same goes for foods like cucumbers and vinegars. A little (like about 1/2 teaspoon per large glass of water) white or red wine vinegar in your glass of water helps your liver handle the hot weather.

Eggplant Parmigiana

From: “Savannah Collection” by Martha Giddens Nesbit

Serves: 8

Ingredients:

2 small eggplants, peeled and sliced into 1/2-inch circles

Salt

2 cups cottage cheese

2 eggs, lightly beaten

1/4 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

1 clove garlic, squeezed through a press (if using commercial spaghetti sauce)

1/2 cup olive oil, approximately

2 cups tomato sauce (recipe follows) OR commercial meatless spaghetti sauce

10 ozs. grated mozzarella cheese

Directions:

1. Salt sliced eggplant and allow it to drain for about 30 minutes. Rinse and pat dry with paper towels.

2. In small bowl combine cottage cheese, eggs, Parmesan cheese and parsley. I used commercial spaghetti sauce so I squeezed 1 clove of garlic through a garlic press into the cheese mixture for added flavor. Set aside.

3. In large, nonstick skillet, heat oil and fry eggplant until lightly browned on both sides. At first the eggplant will soak up the oil, but as it cooks, the oil will release. When browned, drain on paper towels.

4. Use a 9x13-inch shallow baking dish for making a one- layer casserole or an 8x8-inch dish for two layers. Begin by spreading the spaghetti sauce on the bottom of the dish, all of it for single layer casserole or half the remaining ingredients if you’re making two layers.

Layer cooked eggplant slices over sauce then spoon cottage cheese mixture over eggplant, spreading it out as evenly as you can. Top with grated mozzarella cheese. Repeat layers, beginning with tomato sauce if making a double layer and ending with mozzarella.

5. Bake in 400-degree oven for 30 minutes or until browned and bubbly. Let stand 5 minutes before serving.

Tomato Sauce

From: Recipe is from “Savannah Collection”

Makes: about 4 cups of sauce

Ingredients:

1/2 cup olive oil

1 onion, chopped

2 garlic cloves, pressed or minced (I love a lot more!)

2 (16-oz.) cans Italian plum tomatoes

1 tsp. dried basil

1 tsp. dried thyme

1 tsp. salt

1/2 cup cleaned and chopped parsley

Directions:

1. Sauté onion and garlic in olive oil. Add other ingredients.

2. Cover and cook, stirring often, for about 30 minutes. Use in eggplant dish, or freeze for later.

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26 June 2009

Recipe: Portobello Mushroom Sandwiches with Arugula and Balsamic Aïoli

Cover of "Weber's Way to Grill: The Step-...Cover via Amazon



From Denny: Featured recently in our local newspaper was this recipe from the Weber's Grill cookbook. The heat is in triple digits across America and we could use some "brain food" as our brains feel cooked! And I sure love Portobello mushrooms - the texture is almost like a steak with a lot less calories! :) Enjoy!

And make sure you are drinking lots of water in this summer heat - even when you don't feel thirsty - if you wait until then you may suffer serious heat stroke.

From:Weber’s Way to Grill: The Step-by-Step Guide to Expert Grilling”

Serves: 6

Aïoli:

1/3 cup mayonnaise

2 tbls. balsamic vinegar

1 tsp. kosher salt

1 tsp. minced garlic

Marinade:

3/4 cup extra virgin olive oil

1/4 cup red wine vinegar

2 tbls. finely minced shallot

1 tsp. minced garlic

1 tsp. kosher salt

1/2 tsp. black pepper

6 large portobello mushrooms, cleaned, stems and black gills removed

Kosher salt

Freshly ground black pepper

6 Kaiser rolls, cut in half

2 ozs. arugula, trimmed, rinsed and dried

Directions:

1. In a small bowl, combine the aïoli ingredients. Refrigerate until ready to assemble the sandwiches.

2. In a small bowl, whisk the marinade ingredients. Place the mushroom caps, gill sides down, in a large baking pan. Brush the mushroom caps generously with the marinade and turn the caps over. Spoon the rest of the marinade over the gill side. Allow the mushrooms to marinate at room temperature for 15 to 20 minutes.

3. Prepare the grill for direct cooking over medium heat.

4. Remove the mushrooms from the pan and reserve the marinade. Lightly season the mushrooms with salt and pepper. Brush the cooking grates clean. Grill the mushrooms, gill sides down, over direct medium heat, with the lid closed as much as possible, until they begin to soften, 4 to 6 minutes.

Brush the cap sides of the mushrooms with some of the remaining marinade from the pan. Turn the mushrooms over and then grill them until they are tender when pierced with a knife, 4 to 6 minutes.

5. Grill the rolls, cut sides down, over direct medium heat until lightly toasted, about 30 seconds.

6. Spread aïoli on the toasted buns and top each one with some arugula and a mushroom. Serve warm.

Way to grill portobello mushrooms: Cut away the stems and any curled edges around the rims. With a spoon, gently scrape away the dark gills that might be holding dirt. Use a vinaigrette to marinate and baste the mushrooms. Finish grilling the mushrooms with the stem sides facing up so that the juices are held inside the caps.

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28 May 2009

Recipe: Parmesan, Pecan & Arugula Baskets



From Denny: These are delightful baskets made from Parmesan cheese to hold your salad and Brie cheese "egg." It's a bit of whimsy along with good eating! If you don't own a non-stick skillet (like me) you can use a Silpat sheet to melt the cheese.

From: Taste of Home, April/May 2009 issue

Serves 6.

Parmesan, Pecan & Arugula Baskets

Ingredients:

1 cup plus 2 tbls. shredded Parmesan cheese

2 tbls. finely chopped pecans

Salad:

4 cups fresh arugula or spring mix salad greens

1/2 cup red or green grapes, halved

3 tbls. chopped pecans, divided

2 tbls. olive oil

1 tbl. raspberry vinegar

1/4 tsp. salt

1/8 tsp. black pepper

Soft brie cheese, optional

Directions:


1. Heat a small nonstick skillet over medium-high heat. Sprinkle 3 tablespoons cheese and 1 teaspoon chopped pecans in a circle over the bottom of the skillet.

2. Cook for 1 to 2 minutes or until edges are golden brown and cheese is bubbly. Remove from the heat and let stand for 30 seconds.

3. Using a spatula, carefully lift cheese mixture out of pan and immediately drape oven an inverted old-fashion-shaped glass that has a 2-inch diameter bottom; cool completely.

4. Repeat with remaining cheese and pecans, forming six baskets.

5. For salad, in a large bowl, combine the arugula, grapes and 2 tablespoons of chopped pecans. Whisk together the oil, vinegar, salt and pepper; pour over arugula mixture and toss to coat. Place 1/2 cup salad in each basket.

6. If desired, shape a spoonful of soft brie cheese into a tiny egg shape and roll in remaining chopped pecans. Place “speckled brie egg” on top of salad in the Parmesan nest. Make an egg for each salad. Serve immediately.


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22 April 2009

Recipes: Super snacks from the South



From Denny: Found these outstanding recipes over at Canada.com. They were featured as Southern-style snacks for the Super Bowl game. The Canadians have a good pulse on Southern food, what a pleasant surprise!

***

Baked Peel-and-Eat Shrimp With Tequila and Lime
(In Louisiana we call them Oven Barbeque Shrimp and this looks like a good Florida style version.)

You could put all the ingredients for the flavoured butter into the pot, and set the shrimp in the baking dish an hour or two before serving and keep them in the fridge. When ready to serve, melt the butter as described in the recipe, pour over the shrimp and bake.

Preparation time: 10 minutes

Cooking time: 10-12 minutes

Makes: 6 (4 shrimp or prawn) servings

1/4 cup butter

2 oz. tequila

2 garlic cloves, crushed

2 tsp grated lime zest

2 Tbsp fresh lime juice

1 Tbsp honey

1-2 tsp hot pepper sauce, such as Tabasco

24 large shrimp or prawns, shell on

salt to taste

lime slices for garnish (optional)

Place the first 7 ingredients in a small pot and set over medium heat. Cook until the butter is melted and well combined with the other ingredients. Set the shrimp or prawns in a single layer in a baking dish. Pour the butter mixture over them. Preheat the oven to 425* F. Let the shrimp or prawns marinate in the butter mixture at room temperature 10 minutes. Bake for 10-12 minutes, or until just cooked through. Arrange on a serving plate, sprinkle with salt, garnish with lime slices, if desired, and serve.

***

Chimichurri Wings

Be sure to serve these finger-licking good wings with plenty of napkins.

Preparation time: 10 minutes, plus marinating time

Cooking time: 25-25 minutes

Makes: 24 wings

1 cup packed fresh parsley sprigs

1/2 medium onion, thinly sliced

2 garlic cloves, sliced

1/4 cup olive oil

2 Tbsp fresh lime juice

2 Tbsp red wine vinegar

1/2 tsp freshly ground black pepper

1 Tbsp granulated sugar

1-2 tsp hot pepper sauce, such as Tabasco

24 chicken wingettes or drumettes, or a mix of both (see Note)

salt to taste

lime slices for garnish (optional)

Place the first 9 ingredients in a food processor and pulse until sauce-like.

Spoon the mixture into a medium-sized bowl. Add the wings and toss to coat. Cover and marinate the wings in the fridge for 4 hours, or overnight.

Preheat the oven to 425* F. Line a baking sheet with parchment paper. Arrange the wings on the baking sheet in a single layer. Using a teaspoon, spoon the chimichurri mixture left in the bowl over the wings.

Season each wing with salt. Bake 25-30 minutes, depending on the size of the wing, or until cooked through. Arrange the wings on a serving plate, garnish with lime slices, if desired, and serve.

Note: Chicken wingettes are the thin portion of the wing before the tip.

Drumettes are the meatier portion that attach to the breast. You'll find chicken wings in these forms at most supermarkets. If you can't, you'll have to split the wings yourself.

***

Chicken and Poblano Chili Pizzas

You can make these pizzas oven-ready early in the day. Refridgerate and bake when needed. Deep- green coloured, poblano peppers are mildly spicy and have a richer flavour than green bell peppers.

Preparation time: 15 minutes

Cooking time: 8-10 minutes (per tray of pizza)

Makes: 6-8 servings, 1/2 or 3/4 pizza servings

4 pocketless, Greek-style pita

3/4 cup barbecue sauce

2 cups grated Monterey jack cheese

1/2 store-bought rotisserie chicken, skin removed, meat pulled into shreds

1 small, fresh poblano chili, finely diced

Preheat the oven to 425* F. Line 2 baking sheets with parchment. Set 2 pita bread on each baking sheet. Spread the top of the pita with the barbecue sauce. Top the pizzas with the cheese. Arrange the chicken on top of the cheese; sprinkle with the diced poblano peppers. Bake the pizzas, one tray at a time, 8-10 minutes, or until the cheese is melted and the bottom of the pizza is crispy. Cut pizzas into small wedges and serve.

© Copyright (c) Canwest News Service




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01 April 2009

Recipe: Shrimp with Red-Eye Gravy and Grits

Lowcountry Shrimp & GritsImage by protoflux via Flickr

From Denny: As is often said in south Louisiana: This dish is SO GOOD it will make you slap your dead dog! Or, as any good Cajun would tell you, It's all about the gravy, cher!

Photo of their version of shrimp and grits from another place in the South, the Low Country of South Carolina.


From: Mr. B's Bistro

Yield: Serves 4

Ingredients:


8 strips applewood-smoked bacon, cut crosswise into thirds

20 jumbo shrimp (12 per pound, about 1 3/4 pounds), peeled, leaving tail intact, and deveined

4 large wooden skewers, soaked in water for 10 minutes

kosher salt and freshly ground black pepper to taste

2 Tbsp vegetable oil

2 Tbsp apple cider vinegar

3 1/2 tsp firmly packed dark brown sugar

2 1/2 cups dark chicken stock

2 1/2 Tbsp pepper jelly

1 Tbsp cold unsalted butter

3 cups Mr. B’s stone-ground grits

2 Tbsp minced fresh chives


Directions: Wrap 1 piece bacon around center of each shrimp (reserve leftover bacon) and line up on a work surface. Skewer 5 wrapped shrimp onto each skewer, leaving a little space in between each shrimp. Season shrimp with salt and pepper.

Heat a large skillet over high heat. Add 1 tablespoon oil and heat until almost smoking. Add 2 skewers and cook 2 minutes each side, or until bacon gets crisp. Repeat cooking shrimp in same manner. Transfer shrimp to a plate.

To skillet add vinegar and brown sugar and cook about 1 minute, or until reduced by half. Add stock and cook over high heat until reduced by half. Add jelly and cook 1 minute, or until jelly is dissolved. Remove skillet from heat and add butter, stirring, until just melted. Adjust seasoning with salt and pepper.

In a small skillet cook leftover bacon until crisp. Cool and crumble.

To serve, mound grits on plates. Remove shrimp from skewers and arrange around grits. Drizzle sauce over grits and garnish with reserved bacon and chives.



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