Thai Chicken Salad

A great salad to bring along on a picnic or enjoy on early Fall boat outings. 

Serves 4

Ingredients:

2 chicken breast halves, each 1/2 lb.

Salt and freshly ground pepper, to taste

1/2 small head green cabbage

1/2 small head iceberg lettuce

1/2 cup unseasoned rice vinegar

3 Tbs. fish sauce

1/3 tsp. Asian sesame oil

2 tsp. sugar

2 Tbs. seeded and minced serrano chili

1 small avocado, pitted, peeled and finely diced

1/2 cup chopped fresh cilantro

Directions:

Preheat an oven to 350°F.

Place the chicken breast halves, skin side up, on a rack in a small roasting pan. Season with salt and pepper. Roast until the juices no longer run pink when the chicken is pierced to the bone with a knife, 30 to 35 minutes. Remove from the oven and let cool. Remove and discard the skin. Remove the chicken from the bone and cut into 1/2-inch cubes.

Place the cabbage half on a cutting board and, using a large knife, slice across the cut side into the thinnest possible shreds. Measure out 2 cups; reserve any left over for another use. Cut and measure the lettuce in the same way. Set aside.

In a bowl, stir together the vinegar, fish sauce, sesame oil and sugar. Add the chicken and stir to coat with the dressing. Add the cabbage, lettuce and chili and toss to combine. Add the diced avocado and gently turn the salad to distribute evenly.

Divide the salad among 4 individual bowls or plates. Sprinkle with the cilantro and serve.

Serves 4.

Lemon Couscous With Chickpeas, Red Peppers And Toasted Almonds

Couscous, often mistakenly called a grain, is actually a pasta made up of tiny pearls of wheat dough. To save time, purchase instant couscous, which has been presteamed and is ready in only a few minutes once combined with hot liquid.

Thanks to my daughter, I have finally grown to adore couscous!


Ingredients:

1/4 cup plus 2 Tbs. olive oil

1 yellow onion, finely chopped

2 garlic cloves, minced

2 3/4 cups chicken broth

1/2 tsp. salt, plus more, to taste

Freshly ground pepper, to taste

1 1/2 cups instant couscous

3/4 cup slivered almonds

1 can (15 oz.) chickpeas, rinsed and drained

1 red bell pepper, seeded and chopped

3/4 cup brine-cured black olives, pitted and chopped

Juice from 1 lemon

1/4 cup finely chopped fresh flat-leaf parsley

Directions:

Prepare the couscous

In a large saucepan over medium-low heat, warm 1 Tbs. of the olive oil. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Add the garlic and cook for 1 minute more. Add the broth, the 1/2 tsp. salt and several grinds of pepper and bring to a boil. Place the couscous in a large stainless-steel bowl and pour the hot liquid over it. Blend well with a fork, cover with a plate and let stand for 5 minutes.

Toast the almonds

Meanwhile, in a large fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the almonds and toast, stirring, until crisp and golden, 5 to 7 minutes. Transfer to a plate.

Assemble the salad

Fluff the couscous with a fork. Add the almonds, chickpeas, bell pepper, olives, lemon juice, parsley and the remaining 1/4 cup olive oil to the couscous. Toss gently to combine. Taste, adjust the seasonings with salt and pepper, and serve immediately. Serves 4.



Adapted from Williams-Sonoma Food Made Fast Series, Salad, by Brigit L. Binns (Oxmoor House, 2007).

Ambrosia

A great addition to an Easter buffet.  Feel free to substitute store bought marshmallows.  It won't make that much of a difference.

While this is not the classic Ambrosia salad served in the South, I have had it like this many times and love it.  Guess that's the child in me.  It reminds me of a fruit salad my mother used to make years ago.  Maybe it's time to revive that one.  Stay tuned...

Serves 6

Ingredients

• 1/2 cup heavy cream
• 1 tablespoon sugar
• 4 ounces sour cream
• 6 ounces homemade mini marshmallows, approximately 3 cups
• 1 cup clementine orange segments, approximately 6 clementines
• 1 cup chopped fresh pineapple
• 1 cup freshly grated coconut
• 1 cup toasted, chopped pecans
• 1/2 cup drained maraschino cherries

Directions

Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving.


Recipe courtesy of Alton Brown, Food Network

Gorgonzola Pear Salad With Roasted Hazelnus

Gorgonzola dolce is a younger, milder and sweeter variety of the traditional aged Gorngonzola blue cheese produced in Italy.  It is aged for a shorter amount of time while the naturale is allowed to age for six months or more resulting in a strong sharp flavor and aroma.

It is an excellent cheese to serve as an appetizer, as a dessert cheese served with fruit, as a flavoring in salads and pasta dishes, or as stuffing for chicken, veal or tube pasta. This cheese may also be referred to by a brand name of Dolcelatte.

If you cannot find the dolce, substitute a Danish blue cheese such as Saga Bleu.

Serves 4

Ingredients

1 Tbs. unsalted butter, melted
2 tsp. mild honey, such as clover
2 medium firm-ripe red pears (preferably red Anjou), halved lengthwise and cored
Kosher salt
8 thin slices pancetta (about 2-1/2 oz.)
1/4 cup plus 1 Tbs. chopped, toasted hazelnuts
2 oz. Gorgonzola dolce (1/4 cup)
1/2 tsp. chopped fresh thyme
1-1/2 Tbs. Champagne vinegar
1 tsp. Dijon mustard
Freshly ground black pepper
3 Tbs. extra-virgin olive oil
2 oz. mâche (about 4 cups)

Position racks in the top and bottom thirds of the oven and heat the oven to 375°F.

In a small bowl, mix the melted butter and 1 tsp. of the honey. Brush the mixture over the cut sides of the pears and season with salt. Arrange the pears cut sides up on a rimmed baking sheet and bake on the upper rack until just tender, about 15 minutes.

Meanwhile, arrange the pancetta on a rimmed baking sheet and bake on the lower rack until crisp, 10 to 12 minutes. Remove from the oven and transfer to a paper-towel-lined plate.

In a small bowl, mix 1/4 cup of the hazelnuts, the Gorgonzola dolce, thyme, and the remaining 1 tsp. honey with the back of a wooden spoon.

Remove the pears from the oven and divide the cheese filling evenly among the pear cavities. Sprinkle with the remaining hazelnuts and bake on the upper rack until the cheese starts to soften, about 3 minutes. Turn the broiler on high and broil until the nuts brown slightly, 1 to 2 minutes. Transfer to a rack to cool slightly.

In a small bowl, mix the vinegar, mustard, 1/4 tsp. salt, and a few grinds of pepper. Gradually whisk in the oil. Toss the mâche with just enough vinaigrette to lightly coat and divide among 4 plates. Top each salad with 2 pancetta rounds and 1 pear half. Season with salt and pepper and serve.

              

photo: Scott Phillips

From Fine Cooking 108 , pp. 63

October 28, 2010

Cold Sesame Noodles

This is something that can be prepared and served on the weekend, placed in plastic containers and enjoyed for lunch at the office the next day.  You can substitute broccoli for the snow peas and add leftover chicken or shrimp for a heartier salad.

I like to serve this also in the summer for lunch either at home or on the boat.

Ingredients

Serves 4

Coarse salt

1 pound spaghetti

8 ounces snow peas, slivered lengthwise

1 red bell pepper, cut into long thin strips

1/2 cup smooth peanut butter

2 cloves garlic

1 jalapeno pepper (seeds removed, if desired)

1/4 cup soy sauce

1/4 cup rice vinegar

2 tablespoons toasted sesame oil

1/4 teaspoon salt

Directions


1.In a large pot of boiling salted water, cook spaghetti until al dente, according to package instructions. Drain and rinse with cold water. In a large bowl, combine pasta with snow peas and bell pepper.

2.In a blender, puree peanut butter, garlic, jalapeno, soy sauce, vinegar, 1/3 cup warm water, sesame oil, and 1/4 teaspoon salt. Pour dressing over noodles and vegetables; toss to coat. Serve chilled or at room temperature.


Martha Stewart Recipes

Neiman Marcus Fruit Salad With Poppy Seed Dressing

This recipe is all about the striking presentation and if you hurry, you can find all the fruits above at your local supermarket except maybe be figs, but they are around! 

Now don't think for a moment that I have ever served this recipe in this beautiful fruit basket.  A beautiful green bowl has usually done it for me, but after discovering this simple tutorial,  I think I will give it a shot next time I have a group for brunch.

Choose whatever fruit is in season—summer watermelon and strawberries, fall apples, pears and grapes—and be creative!


Serves 6


For the Poppy Seed Dressing

1/2 cup sugar

1 teaspoon dry mustard, such as Colman's

1 teaspoon kosher salt

6 tablespoons white wine vinegar

1 tablespoon grated onion, plus the juice released by grating

1 cup safflower or canola oil

1-1/2 tablespoons poppy seeds


For the Fruit Salad

4 cantaloupes

1 honeydew melon, peeled, seeded, and diced

3 fresh purple figs, quartered

6 black cherries

12 blackberries

2 tablespoons pomegranate seeds, for garnish

To prepare the dressing, place the sugar, mustard, salt, and vinegar in the bowl of an electric mixer. Add the grated onion and onion juice and mix on low speed. Turn the mixer to high and gradually add the oil in a steady stream until well incorporated. Continue to mix on high speed for 10 minutes longer, until the dressing is very thick. Stir in the poppy seeds, transfer the dressing to an airtight container, and reserve in the refrigerator.

To prepare the fruit salad, first make the melon baskets. Take 3 of the cantaloupe melons and use a sharp paring knife to make large V-shaped incisions into the circumference of the melons until the melons separate into 2 halves (see the photo). Cut off no more than about 1-1/2 inches from the bottom of the melon halves so that they will stand flat. Still working on the rind side, use the knife to carefully make another incision in a V-shape about 1/4 inch below the original V-shaped cuts, cutting just 1/2 inch into the flesh. Then, starting at the top point of each wedge, cut downward into the wedge between the flesh and the rind. Gently pull the top edge of each point away from the flesh, forming a flower petal shape (see the photo).

Stand the remaining cantaloupe and the honeydew melon on a cutting board and peel away the rinds using a long paring knife. Cut the melons in half, remove the seeds, and then cut the flesh into small dice. Transfer to a bowl. Add the figs, cherries, and blackberries and mix gently. Spoon equal amounts of the fruit mixture into each melon basket and garnish with the pomegranate seeds. Serve the poppy seed dressing on the side.

Chef's Note: The dressing can be used on any salad containing fruit.


from:
Neiman Marcus Taste: Timeless American Recipes
by Kevin Garvin with John Harrisson


Read more: Recipe: Neiman Marcus Fruit Salad in a Melon Basket with Poppy Seed Dressing http://www.globalgourmet.com/food/cookbook/2007/nieman-marcus-taste/fruit-salad-melon-basket.html#ixzz0z5mJEQeH

Pamper Yourself...Tuna Salad With Capers, Lemon Balm & Chives

Lindaraxa

I have a friend who says I am the only person she knows who cooks for herself...so? If I cook for others why not for myself? and if it's going to calories why not make it a treat!

I usually have lunch by myself (thank God!) and just like everybody out there, I get bored with the choices.  There were two luscious avocados sitting on the counter this morning and a whole bunch of my homegrown cherry tomatoes.  Tuna fish salad anyone?   I have to admit that the idea of lobster salad with the leftover meat from two lobsters we had a couple of nights ago also came to mind, but just for a minute.  I had planned all along to make a Lobster Risotto for my daughter tonight.  No, too much of a guilt trip. So back to tuna fish, with changes of course.

Tomatoes from my garden!

The best growing herb in my garden this year is the lemon balm.  If you don't have lemons on hand, there is no better substitute.  I have tons and every time I make something, I find myself eyeing that lemon balm pot! You really can't go wrong with it, at least with the recipes I've tried.  So lemon balm it is, with chives for sure and why not capers instead of boring celery?

A cold glass of iced tea, some sliced avocado with olive oil and my priceless tomatoes..a very elegant lunch indeed, with plenty of leftovers for tomorrow!

Don't laugh now, but while I was making and eating lunch, I made some White Peach Jam With Ginger with a couple of peaches that weren't so great.  Nothing goes to waste in this house!

White Peach Jam With Ginger - Lindaraxa

Serves 2

Ingredients

1 can tuna fish

2 chopped hard boiled eggs

2 TB mayonnaise

1 TB chopped lemon balm*

1 TB chopped chives

2 TB capers

Salt and pepper

Sliced avocados and cherry tomatoes to accompany

Directions

Mix everything together and serve cold. 

*1 tsp. grated lemon rind can be substituted

Photo Credit Lindaraxa

Two Easy Sauces For Spring!

French Vinaigrette

A wonderful recipe to have on hand in Spring,  not only for salads, but also to accompany asparagus and artichokes. Check out today's post on Lindaraxa's Garden.  Make sure you use Dijon mustard, Maille if you can find it or Grey Poupon which is readily available everywhere  This recipe is from David Leibowitz's blog.  For the original post go here

French Vinaigrette

Makes about 1/4 cup (60 ml), enough for one large green salad

Ingredients

1/8 teaspoon sea salt

1 tablespoon sherry or red wine vinegar

1/2 small shallot, peeled and minced (about 1 tablespoon)

1/2 teaspoon Dijon mustard

3T to 4T olive oil

fresh herbs, if desired

Freshly ground pepper

Directions

1. In a small bowl, mix together the salt, vinegar, and shallot. Let stand for about ten minutes.

2. Mix in the Dijon mustard, then add 3 tablespoons of olive oil. Stir well, then taste. If too sharp, add the additional olive oil and more salt, if necessary.

If you wish to add fresh herbs, it's best to chop and mix them in shortly before serving so they retain their flavor.

Grind the pepper after you have dressed the salad with the vinaigrette!

Storage: This dressing will keep for about eight hours at room temperature. If you want to make it farther in advance, it's best to add the shallots closer to serving so they don't lose their verve.

Hollandaise Sauce

Now this is my favorite, and if you follow my directions, you will get it perfect every time!  It is the trick I used to get my children to eat asparagus and artichokes when they were little. 

The two most important things, make sure eggs are room temperature and the butter is bubbling when you add to yolks. 

Hollandaise Sauce

Makes about 1 cup

Ingredients

3 eggs

8 TB unsalted butter

1 TB lemon juice

dash cayenne

salt

Directions

Take the eggs out of fridge about 4 hrs. before you cook them. They must be room temperature!

Separate 3 yolks from white. Add yolks to blender. Melt 1 bar of butter in a skillet, add about 1/4 tsp cayenne, salt and pepper and cook until bubbly on medium heat. When the butter is about ready to come to a boil, start your blender on high and blend the egg yolks for at least 30 seconds. Slowly pour the bubbling butter into the eggs in a steady drip and squeeze 1 TB of the lemon juice. Stop! you are done!!! Pour into a glass bowl and keep warm on top of the stove. Taste it, if it needs more salt, pepper or lemon juice, add and stir with a spoon. keep warm near the stove

Crunchy Chicken Salad

Start to Finish Time: 30 minutes

Yield: 8 servings


This recipe works as a salad on its own or as a filling for a wrap sandwich.


Ingredients


5 scallions, white and greenparts, finely chopped

1 small fennel bulb, core removed, very thinly sliced

1 'Granny Smith' (or other firm, tart apple), peeled and cored, thinly sliced

2 cups cooked quinoa (or substitute wheatberries, farro, or brown rice)

Meat from 1 whole roasted chicken, roughly chopped, about 3 pounds

1 cup toasted pine nuts

3 tablespoons fresh lemon juice

4 tablespoons extra-virgin olive oil

1/3 cup flat-leaf parsley

Kosher or sea salt and freshly ground black pepper


Directions:


In a large mixing bowl, combine ingredients and toss well to coat. Season with salt and pepper to taste.

Recipe: Annie B. Copps, Yankee Magazine
Photo: Steven Vote

Labor Day Weekend...The Menu

Well, it's here, the last weekend of the Summer. Fall is in the air, even in Miami!

For us here in Florida it is really a non event, but I remember how much I used to hate it when I lived in New England. Even though the beautiful Fall season is just around the corner, Labor Day and September always mean the end of grilling, weekends at the beach, dinner on the patio, gardening and all the outdoor things we like to do. And if you are a kid, yucks, back to school time. Here in Florida, it is a time for hurricanes, boarding up and stocking up. Hopefully, it will be a quiet season just like the last two. No, Labor Day is definitely not worth the extra day off.

For this holiday, the main dish is Baby Back Ribs. For the sides I suggest a couple of salads already posted, and for dessert, well it's got to be peaches, so take your pick!

Don't despair, Fall is around the corner and apple season is about to begin. You can have a drink on that!

Here are some of the recipes I suggest you consider for this holiday:


Labor Day Menu & Suggestions


The Perfect Bloody Mary

Fiesta Salsa & Tortilla Chips

Irresistible Clam Dip

Ted's Baby Back Ribs

My Mother's Potato Salad

Bobby Flay's Cole Slaw

Tomatoes with Balsamic Olive Oil & Basil

Corn on the Cob

Peach Blueberry Crumble

Peach Crumb Pie

Peaches & Raspberries & Blueberries in Prosecco
with
Amaretti Cookies


The Baby Back ribs will be up Monday 8/24 after 3:00 am for subscribers and the Peach Crumb Pie on Wednesday 26th.