I was thinking I already posted this, but I can't find it. It's from a Rachael Ray cookbook. It is down right easy and fresh and good.
20 jumbo shrimp, peeled and deveined (or substitute 1 ½ lbs chicken tenders)
¼ cup olive oil, plus more for liberal drizzling
1 tsp dried oregano
1 Tbs grill seasoning, such as McCormick’s Montreal Steak Seasoning
2 pitas, split open
1 large clove garlic, minced and mashed to a paste with some coarse salt
Zest of 1 lemon and juice of 2 lemons
1 seedless cucumber, halved lengthwise, then sliced into half-moons
4 vine-ripened tomatoes, cut into thin wedges
1 small red onion, thinly sliced
½ cup fresh flat-leaf parsley leaves, coarsely chopped
¼ cup fresh mint leaves, coarsely chopped
3 celery ribs, thinly sliced on an angle
1 cup pitted kalamata olives, coarsely chopped
Coarse salt and coarse black pepper
1 ¾-pound brick of Greek feta cheese, drained and sliced into 12 thin wedges (I just use crumbed feta)
Heat a grill pan or outdoor grill to high. Toss the shrimp with enough oil to coat, and season with oregano and grill seasoning.
Grill the pita halves for a minute or two to char on the grill. Remove when crisp, break or tear into large pieces and reserve.
Combine the garlic with the zest of 1 lemon and the juice of 1 ½ lemons in the bottom of a large, shallow bowl. Add the cucumbers, tomatoes, red onions, parsley, mint, celery, olives and the reserved bread. Add ¼ cup of olive oil and lots of salt and pepper, then toss the salad with your hands to combine well.
Grill the shrimp on the hot grill pan. Cook for 2 to 3 minutes on each side, until pink and firm. Transfer to a plate and top with the juice of the remaining ½ lemon. Pile the salad into large, shallow bowls and top with the grilled shrimp and wedges of feta.
Monday, April 20, 2009
Eden Food Pasta Salad
There's a little bread shop in the cottonwood area of SLC, that I have forgotten the name of, and maybe it's gone by now. Anyway- I often dream of the pasta salad they had there. This recipe is from Eden Foods and it's awfully close to the pasta salad of my dreams. A warm summer day and a bowl of this...
1 pkg rigatoni (try to find the longest tubes)
12 pitted black olives, whole
2 roma tomatoes, diced
1/3 cup red onion, finely chopped
¼ cup fresh parsley, minced
A big handful of green beans, blanched
Dressing:
¼ cup olive oil (actually I use a bit more)
¼ cup red wine vinegar
2 cloves garlic, minced
1 Tbs dried oregano
1 tsp soy sauce, or to taste
Kosher salt and freshly ground pepper
Cook pasta as directed, rinse and drain and cool. Add olives, tomatoes, onion, parsley and green beans. Prepare dressing by combining all ingredients. Toss gently and drizzle with more olive oil. Season with salt and pepper.
1 pkg rigatoni (try to find the longest tubes)
12 pitted black olives, whole
2 roma tomatoes, diced
1/3 cup red onion, finely chopped
¼ cup fresh parsley, minced
A big handful of green beans, blanched
Dressing:
¼ cup olive oil (actually I use a bit more)
¼ cup red wine vinegar
2 cloves garlic, minced
1 Tbs dried oregano
1 tsp soy sauce, or to taste
Kosher salt and freshly ground pepper
Cook pasta as directed, rinse and drain and cool. Add olives, tomatoes, onion, parsley and green beans. Prepare dressing by combining all ingredients. Toss gently and drizzle with more olive oil. Season with salt and pepper.
Toasted Ciabatta Pizzas
This is from one of my favorite cookbooks, Simply Delicious Food by Fran Warde. Many kinds of bread can be used in these fantastic pizzas. You can also use blue cheese, Monterey Jack, or Cheddar instead of mozzarella.
1 loaf ciabatta, split lengthwise
1 garlic clove, peeled
about 1/4 cup olive oil
4 ripe tomatoes, peeled and sliced (or not)
a handful of pitted olives
a bunch of marjoram
10 oz fresh mozzarella cheese
a bunch of basil
sea salt and freshly ground black pepper
Broil ciabatta until lightly toasted, then rub with garlic, using it like a grater. Put the garlic ciabatta on a baking tray and drizzle with a little of the olive oil.
Arrange the sliced tomatoes on the bread, then add the olives, marjoram, mozzarella, basil, salt and pepper. Drizzle some more oil over the top. Cook in a preheated oven at 350 for about 15-20 minutes until the tomatoes are softened and crisp round the edges and the mozzarella has melted. Remove, let cool and wrap in waxed paper before packing (for a picnic).
This is so delicious.
1 loaf ciabatta, split lengthwise
1 garlic clove, peeled
about 1/4 cup olive oil
4 ripe tomatoes, peeled and sliced (or not)
a handful of pitted olives
a bunch of marjoram
10 oz fresh mozzarella cheese
a bunch of basil
sea salt and freshly ground black pepper
Broil ciabatta until lightly toasted, then rub with garlic, using it like a grater. Put the garlic ciabatta on a baking tray and drizzle with a little of the olive oil.
Arrange the sliced tomatoes on the bread, then add the olives, marjoram, mozzarella, basil, salt and pepper. Drizzle some more oil over the top. Cook in a preheated oven at 350 for about 15-20 minutes until the tomatoes are softened and crisp round the edges and the mozzarella has melted. Remove, let cool and wrap in waxed paper before packing (for a picnic).
This is so delicious.
Olive Tapenade
Oh, this is good! Serve with crackers, toasted bread, etc.
1 cup drained green olives (or 1 average jar)
1 cup drained black olives (or 1 can)
1/4 cup capers
2 minced garlic cloves
1/4 cup extra virgin olive oil
salt, pepper to taste
Pulse in food processor until well minced and combined, but not pureed. You want some texture.
1 cup drained green olives (or 1 average jar)
1 cup drained black olives (or 1 can)
1/4 cup capers
2 minced garlic cloves
1/4 cup extra virgin olive oil
salt, pepper to taste
Pulse in food processor until well minced and combined, but not pureed. You want some texture.
Butters
These are fun to set out with bread.
Basil Butter
1 cup butter, softened
3 Tbs dried basil leaves
Combine and chill before serving.
For an Italian twist, add 2 cloves minced garlic and 1/4 tsp salt.
Garlic-Herb Butter
1/3 cup chopped flat-leaf parsley leaves
2 1/2 Tbs chopped basil
2 1/2 Tbs chopped chives
2 large garlic cloves, coarsely chopped
10 pecan halves
1 stick unsalted butter, softened
1 Tbs dry white wine
1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbs finely chopped shallots
Combine parsley, basil, chives, garlic and pecans and pulse in a food processor until finely chopped. Add butter, white wine, salt, pepper and process until fairly smooth. Add the shallots and pulse just until combined. Serve with steamed vegetables, steak, seafood and chicken. (I'd omit the wine for use with bread.)
Red Pepper Butter
2 garlic cloves
1 Tbs finely chopped jalapeno, without seeds
1 cup drained roasted sweet pepper or pimientos, from a jar
6 Tbs unsalted butter, softened
1/3 cup pecan pieces
1/4 tsp salt
Puree garlic and jalapeno in a food processor. Add the peppers, butter, pecans and salt and process until smooth.
Basil Butter
1 cup butter, softened
3 Tbs dried basil leaves
Combine and chill before serving.
For an Italian twist, add 2 cloves minced garlic and 1/4 tsp salt.
Garlic-Herb Butter
1/3 cup chopped flat-leaf parsley leaves
2 1/2 Tbs chopped basil
2 1/2 Tbs chopped chives
2 large garlic cloves, coarsely chopped
10 pecan halves
1 stick unsalted butter, softened
1 Tbs dry white wine
1/4 tsp salt
1/4 tsp freshly ground pepper
2 Tbs finely chopped shallots
Combine parsley, basil, chives, garlic and pecans and pulse in a food processor until finely chopped. Add butter, white wine, salt, pepper and process until fairly smooth. Add the shallots and pulse just until combined. Serve with steamed vegetables, steak, seafood and chicken. (I'd omit the wine for use with bread.)
Red Pepper Butter
2 garlic cloves
1 Tbs finely chopped jalapeno, without seeds
1 cup drained roasted sweet pepper or pimientos, from a jar
6 Tbs unsalted butter, softened
1/3 cup pecan pieces
1/4 tsp salt
Puree garlic and jalapeno in a food processor. Add the peppers, butter, pecans and salt and process until smooth.
Saturday, April 4, 2009
Orrechiette with leeks and peas
this is from real simple...quick, easy and yum
1 pound dry orecchiette or some other short pasta
2 tablespoons olive oil
4 leeks (white and light green parts only), thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cloves garlic, finely chopped
1 10-ounce package frozen peas, thawed
3/4 cup heavy cream (i use light cream)
1 cup (4 ounces) grated Pecorino
2 teaspoons lemon zest
1/4 cup fresh mint leaves, torn
1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the leeks, season with the salt and 1/4 teaspoon of the pepper, and cook, stirring occasionally, until soft, about 7 minutes.
3. Add the garlic and peas and cook for 2 minutes more. Stir in the cream and 3/4 cup of the Pecorino. Simmer until the sauce has thickened slightly, about 4 minutes.
4. Drain the pasta and return it to the pot. Add the sauce, lemon zest, and mint and toss. Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.
1 pound dry orecchiette or some other short pasta
2 tablespoons olive oil
4 leeks (white and light green parts only), thinly sliced
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
2 cloves garlic, finely chopped
1 10-ounce package frozen peas, thawed
3/4 cup heavy cream (i use light cream)
1 cup (4 ounces) grated Pecorino
2 teaspoons lemon zest
1/4 cup fresh mint leaves, torn
1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large saucepan over medium heat. Add the leeks, season with the salt and 1/4 teaspoon of the pepper, and cook, stirring occasionally, until soft, about 7 minutes.
3. Add the garlic and peas and cook for 2 minutes more. Stir in the cream and 3/4 cup of the Pecorino. Simmer until the sauce has thickened slightly, about 4 minutes.
4. Drain the pasta and return it to the pot. Add the sauce, lemon zest, and mint and toss. Divide the pasta among shallow bowls and sprinkle with the remaining Pecorino and pepper.
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