Fresh and Flavorful

Monday: Lemony Waldorf Salad

Serves 4

 1/2 cup walnut halves (2 ounces)

1 tablespoon minced shallot

1/2 teaspoon finely grated lemon zest

2 tablespoons fresh lemon juice

1 tablespoon white wine vinegar

1/4 cup plus 2 tablespoons canola oil

2 tablespoons walnut oil

1/2 teaspoon ground cumin

Salt and freshly ground pepper

2 cups shredded romaine lettuce (4 ounces)

4 large radishes, halved lengthwise and thinly sliced crosswise (1 cup)

1 cup thinly sliced celery hearts (from 4 inner ribs) plus 1/4 cup chopped celery leaves

1 small head of frisée (6 ounces), coarsely chopped

1/4 cup golden raisins

1 Fuji apple—peeled, quartered, cored and thinly sliced crosswise

 

Heat oven to 350 degrees and roast walnuts about 10 monutes. Meanwhile, in a large bowl, combine the shallot and lemon zest with the lemon juice and vinegar. Whisk in the canola and walnut oils and the cumin. Season the dressing with salt and pepper.

Add the shredded romaine lettuce to the bowl along with the toasted walnuts, radishes, sliced celery hearts, celery leaves, chopped frisée, raisins and apple. Toss well and serve right away.

Category · Veggies

Monday: Grilled Texas Rib Eye

Here is a proven rib eye recipe use it for timing and technique.

Grilled Texas Rib Eye

Three 1 1/2-pound, bone-in rib eye steaks, about 1 inch thick, at room temperature

Canola oil, for brushing

Kosher salt and coarsely ground black pepper

Light a grill and heat, covered, until hot. Brush the steaks with oil and season with salt and with pepper. Grill the steaks over high heat for 1 1/2 minutes on each side. Transfer the steaks to a carving board and let rest for 10 or up to 30 minutes.

Return the steaks to the hot grill, cover and cook for 4 to 6 minutes, turning once; the steaks are done when an instant-read thermometer inserted in the center of the meat registers 130° for rare or 135° for medium-rare. Return the steaks to the carving board and let rest for 10 minutes. Thinly slice the steaks across the grain and serve.

Categories · Main · Meat

Tuesday: Salmon Carpaccio with Lemon Aioli and Pork Rind Crumble

Go to Groomers in San Antonio off of Isom to get your salmon. Totally worth the time to make this wonderful first course.

TOTAL TIME: 30 MIN

SERVINGS: 4 FIRST-COURSE SERVINGS

  

3 tablespoons finely crushed pork rinds

3 tablespoons finely crushed toasted rye-bread crumbs

Kosher salt

2 large egg yolks

1 small garlic clove

3/4 teaspoon finely grated lemon zest

1 1/2 tablespoons fresh lemon juice

1/2 cup canola or vegetable oil

1 tablespoon finely chopped dill

4 ounces broccoli rabe, trimmed

1 teaspoon extra-virgin olive oil, plus more for brushing

1/2 pound sushi-grade, skinless salmon fillet, preferably wild, thinly sliced at a slight angle

In a small bowl, toss the crushed pork rinds with the toasted bread crumbs and season with salt.

In a blender, combine the egg yolks with the garlic, 1/4 teaspoon of the lemon zest and 1 tablespoon of the lemon juice and puree until smooth. With the blender on, drizzle in the canola oil and puree until thickened. Scrape the aioli into a bowl and stir in the chopped dill; season with salt.

In a medium pot of boiling salted water, cook the broccoli rabe until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the broccoli rabe to a bowl of ice water to chill. Drain well, pat dry and cut into 1/2-inch pieces. Transfer the broccoli rabe to a bowl and toss with the 1 teaspoon of olive oil and the remaining 1/2 teaspoon of lemon zest and 1/2 tablespoon of lemon juice. Season with salt.

Spread a little lemon aioli on each of 4 plates and top with the broccoli rabe. Arrange the sliced salmon over the broccoli rabe and brush with olive oil. Sprinkle each serving with some of the pork rind crumble. Serve right away, passing the remaining lemon aioli and pork rink crumble alongside.

Category · Lunch

Wednesday: Waffle Ham and Cheese Sandwiches

This is going to be a huge hit with the kid crowd, the recipe seemed a little 'cheesy' but the sandwiches are really good! I added mayo with the mustard. Quick and easy for the middle of the week.

Serves 4

 

8 frozen toaster waffles

1 tablespoon Dijon mustard (optional)

1/2 pound ham

1/4 pound white cheddar

4 tablespoons unsalted butter

 

Place 4 of the waffles on a work surface. Spread one side of each with the mustard Top with the ham, cheese, and remaining waffles. Spread the top of each sandwich with ½ tablespoon of the butter.

               Melt the remaining 2 tablespoons butter in a large nonstick skillet over medium heat. Add the sandwiches, buttered-side up.

Cook, pressing occasionally with the back of a spatula, until the cheese melts and the waffles are golden, 3 to 4 minutes on each side.

Categories · Main · Ready In Under 30

Wednesday: Ham and Pea Soup

Pretty quick and easy, use up any ham you may have leftover from Easter.

Serves 4

4 tablespoons unsalted butter

1/2 small Spanish onion, finely chopped

1 small carrot, peeled and cut into 1/2-inch pieces

2 teaspoons Maldon or another flaky sea salt

1/2 cup dry white wine, such as Sauvignon Blanc

Five-fingered pinch of mint leaves, plus some torn leaves for finishing

4 cups chicken stock

Two 10-ounce packages Birds Eye frozen baby peas

Freshly ground black pepper

 

Melt  the butter in a large pot over medium heat.

Add the onion, carrot, and salt and stir. Cover the pot and cook, stirring every now and again, until the onions are soft and the carrots are tender but firm, about 15 minutes.

Add the wine and bring it to a boil. Let the wine boil until it's all but gone, about 5 minutes. Add the mint and 4 cups of the ham broth and bring the liquid to a boil, then add the peas. Cook at a simmer until the peas are warmed through and tender, about 5 minutes.

Blend the pot's contents, in batches, until smooth.

Season with salt and pepper.

Thursday: Strawberry and Arugula Salad with Crispy Pancetta and Blue Cheese

Strawberry and Arugula Salad with Crispy Pancetta and Blue Cheese

4 servings

INGREDIENTS

1 tablespoon olive oil

1 (1/2-inch thick) slice pancetta, diced

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

2 teaspoons honey

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

10 strawberries slices

3 ounces baby arugula

8 ounces gorgonzola

Salt and pepper

 

Heat the olive oil in a medium sauté pan over medium heat. Add the pancetta and cook until golden brown and crispy. Remove the pancetta with a slotted spoon to a paper towel-lined plate, and reserve the oil. Whisk together the lemon juice, balsamic vinegar, and honey in a large bowl and season with salt and pepper. 

Toss the strawberries, arugula gorgonzola and pancetta with vinaigrette. 

Category · Veggies

Thursday: Crab Linguine with Basil, Lemon & Chile

By James Tanner

 Serves 4

I made this crab and pasta dish in a pinch the other night, I had crab a jalapeno that was about to curl up and die and lemons, and it was deliciously fresh!

1/3-cup olive oil

Zest and juice of 1 1/2 lemons

1 jalapeno seeded and chopped

3/4 lb. fresh linguine

9oz white crab meat

Large handful fresh basil leaves, torn

Salt and pepper

 

Add the olive oil, lemon zest, and chopped pepper to a small pan and place over low heat until they begin to sizzle. Remove from the heat and set aside.

Bring a large saucepan of salted water to a boil. Add the linguine and cook according to the package instructions (about 7 minutes). Drain well and set aside.

Add the pepper and lemon oil to the lemon juice and cook over medium heat until sizzling. Return the linguine to the pan and add the crabmeat. Toss gently for 1 to 2 minutes to warm the crab through.

Fold in the basil and season with salt and pepper. 

Category · Main


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