Satisfyingmycuriousity.blogspot.com

Today I had a fun time doing a cooking demonstration at a local restaurant.  The owner also spoke about my other blog: satisfyingmycuriousity.blogspot.com.  If you are interested in opinions on today';s culture, books, movies, travel etc, then I think you'll enjoy the blog.




For example, here is a review on Khaled Hosseini's new book And the Mountains Echoed:  http://satisfyingmycuriousity.blogspot.com/2013/05/book-review-and-mountains-echoed-by.html

I hope you find the visit "satisfying."

Baked Salmon Packets with Dill, Tabasco, Caper, Mayo Sauce

I make this ALL of the time and have been doing so for years.  I got the idea from Tabasco which started making Tabasco mayo.  I wanted a little heat and salt and creaminess to cut the oil from the salmon.  I came up with this dish.  If you have a favorite dry rub you like to use for salmon, go ahead and use it and then skip the dill on the fish.  My husband LOVES this dish.  Serves 4

4   6 oz skinless salmon fillets, your choice of type of salmon but the thicker cuts work better suited for baking
12 slices lemon, seeds removed
sea salt
freshly cracked pepper
1 tsp dried dill
1 tablespoon finely chopped fresh dill to finish the plate

For the sauce:

1/2 cup mayo, I use olive oil mayo but use whatever kind you want
1/2 tsp dried dill
1 tablespoon  capers, drained
1/2 tsp freshly squeezed lemon juice
1/4-1/2 tsp Tabasco sauce
salt and pepper to taste

For the mayo, dill, caper etc sauce, simply mix all ingredients and put in fridge.  For the salmon, cut four sheets of heavy duty foil to accommodate the fish and enough to "bundle" the package.  Preheat oven to 450 degrees.  Place one fillet in center of each packet of foil.  Sprinkle with your favorite dry rub or use my dill and lemon from above.  Top with lemon slices.  Seal well.  Place on a cookie sheet and put in the 425 degree oven.  Cook 20-25 minutes until they are cooked the way you like your salmon cooked.  I like mine just a tad bit undercooked.  My husband likes his cooked all the way though.  To me, cooking it all the way through, makes it too dry.  Remove from foil packets.  Serve atop rice with a generous dollop of the sauce.

Fried Catfish with Remoulade Sauce

We have a great fishmonger here in our neighborhood and we are able to get great catfish.  I know.  People say, oh, what a southern thing.  Well, it might be so but if the catfish is fresh enough, raised in the right environment, it is sweet and delicious. If you can't find a great fishmonger, then brine the fish to add flavor.  But if you trust the quality of the fish, skip that step.




Fried Catfish
3 tablespoons plus 3/4 teaspoons kosher salt, divided
3 tablespoons hot pepper sauce
6 5–7-ounce U.S.-farmed catfish fillets
1 1/2 cups white cornmeal
2 tablespoons all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 cups (about) vegetable oil

For rémoulade sauce

• 1/3 cup finely chopped dill pickles
• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons finely chopped flat-leaf parsley
• 2 tablespoons finely chopped shallot
• 2 tablespoons tomato paste
• 1 tablespoon Tabasco sauce
• 1 tablespoon fresh lemon juice

Special equipment: A deep-fry thermometer

Whisk 3 tablespoons salt, hot pepper sauce, and 8 cups hot water in a large bowl until salt dissolves. Chill in freezer until cold, about 30 minutes. Place catfish in brine, cover, and refrigerate for 3 hours.
Whisk cornmeal, next 5 ingredients, and remaining 3/4 teaspoon salt in a medium bowl. Attach deep-fry thermometer to the side of a 10" cast-iron skillet or other large heavy skillet. Add oil to come a little less than halfway up side of skillet. Heat over medium heat until thermometer reads 335°F. 
Rinse catfish; pat dry. Dredge catfish in cornmeal mixture, shaking off excess. Working with 2 fillets at a time, fry catfish, turning halfway through, until golden brown and crispy, 10–12 minutes per batch. Transfer fish to paper towels to drain.

Whisk together all rémoulade ingredients and salt to taste. Serve fish with sauce on the side.

Oil Poached Tomatoes

Not to use an old cliche, but I guess Bitchy will, man oh manischewitz are these good.  Top any grilled fish or chicken with these or use on any good whole wheat bread (yes, Bitchy is into WW) that's been toasted.  You won't be sorry...Makes 4 servings.

Ingredients

• 1 pound plum tomatoes (about 6), halved, cored
• 1 head of garlic, cloves separated
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 cup olive oil
• 1 teaspoon kosher salt

• Preheat oven to 300°. Toss tomatoes, garlic, rosemary and thyme sprigs, oil, and salt in a large baking dish.
• Bake tomatoes until they are soft and skins begin to shrivel, 35–45 minutes. Let cool slightly, then slip off skins. Discard herbs.
• DO AHEAD: Tomatoes can be made 5 days ahead. Cover tomatoes and oil and chill.
  
  
  

• Nutritional Information

  4 servings, 1 serving contains:
  Calories (kcal) 150
  Fat (g) 14
  Saturated Fat (g) 2
  Cholesterol (mg) 0
  Carbohydrates (g) 7
  Dietary Fiber (g) 2
  Total Sugars (g) 3
  Protein (g) 1
  Sodium (mg) 490

Read More http://www.bonappetit.com/recipes/2013/08/oil-poached-tomatoes#ixzz2ZpSBLobN

Grilled Branzino with Cilantro-Mint Relish

This fish isn't that common in the US but if you go to a good fishmonger, you should be able to find it.  Or use any whole firm white meat fish (like red snapper).Be sure and tie the fish with twine so that it is easier to handle while grilling.  Serves 4  

Photo: Gentl and Heyers

Ingredients

• 1/4 small white onion, finely chopped
• 1/2 cup finely chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1 teaspoon grated peeled ginger
• 1 teaspoon sugar
• 1/2 cup finely chopped fresh mint plus 4 sprigs for stuffing
• 2 red chiles (such as Fresno or serrano), with seeds, thinly sliced, divided
• 1/3 cup plus 1 tablespoon vegetable oil
• Kosher salt
• 2 whole branzino or small red snapper, cleaned
• 1 lime, thinly sliced

Preparation

• Prepare grill for medium-high heat. Mix onion, cilantro, lime juice, ginger, sugar, chopped mint, half of chiles, and 1/3 cup oil in a medium bowl; season with salt. Set relish aside.
• Season inside of fish with salt. Stuff with mint sprigs, lime slices, and remaining chiles; tie with kitchen twine. Drizzle with remaining 1 tablespoon oil; season with salt. Grill fish until skin is crisp and flesh is flaky and opaque down to the bone, about 5 minutes per side. (If a small knife slides easily through the thickest part of flesh, the fish is done.) Serve with relish.
  
  
• DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill.
  
  
  

• Nutritional Information

  4 servings, 1 serving contains:
  Calories (kcal) 390
  Fat (g) 24
  Saturated Fat (g) 3.5
  Cholesterol (mg) 100
  Carbohydrates (g) 4
  Dietary Fiber (g) 1
  Total Sugars (g) 2
  Protein (g) 41
  Sodium (mg) 290

Read More http://www.bonappetit.com/recipes/2013/08/grilled-branzino-with-cilantro-mint-relish#ixzz2ZjETfoHj

Zucchini, Squash and Corn Casserole

Nothing better for a buffet than a casserole.  And if asked to bring one during the summer, well, then this is the one to bring.  Makes 8-10 servings

Photo: Hector Sanchez

Ingredients

• 
  1 1/2 pounds yellow squash, cut into 1/4-inch-thick slices
• 1 1/2 pounds zucchini, cut into 1/4-inch-thick slices
• 1/4 cup butter, divided
• 2 cups diced sweet onion
• 2 garlic cloves, minced
• 3 cups fresh corn kernels
• 1 1/2 cups (6 oz.) freshly shredded white Cheddar cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 large eggs, lightly beaten
• 2 teaspoons freshly ground black pepper
• 1 teaspoon table salt
• 1 1/2 cups soft, fresh breadcrumbs, divided
• 1 cup freshly grated Asiago cheese, divided

Preparation

1. 1. Preheat oven to 350°. Bring first 2 ingredients and water to cover to a boil in a Dutch oven over medium-high heat, and boil 5 minutes or until crisp-tender. Drain; gently press between paper towels.
2. 2. Melt 2 Tbsp. butter in a skillet over medium-high heat; add onion, and sauté 10 minutes or until tender. Add garlic, and sauté 2 minutes.
3. 3. Stir together squash, onion mixture, corn, next 6 ingredients, and 1/2 cup each breadcrumbs and Asiago cheese just until blended. Spoon mixture into a lightly greased 13- x 9-inch baking dish.
4. 4. Melt remaining 2 Tbsp. butter. Stir in remaining 1 cup breadcrumbs and 1/2 cup Asiago cheese. Sprinkle over casserole.
5. 5. Bake at 350° for 45 to 50 minutes or until golden brown and set. Let stand 15 minutes before serving.

Southern Living 
JULY 2013

Minestrone Salad

A great take on minestrone soup.  If you're a fan like I am of the soup, then make this salad and accompany with any grilled protein.  Or, just have the salad...

Photo by Susan Spungen

• 12 ounces fingerling or baby red potatoes
• 8 ounces green beans, cut in half
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• 1 pound gemelli or tubetti (or any short pasta you choose)
• 1/2 cup pesto
• one 15 1/2-ounce can cannellini beans (drained and rinsed)
• one 6-ounce jar roasted peppers, sliced into strips
• salt and pepper to taste

preparation

1. Place 12 ounces fingerling or baby red potatoes in a medium saucepan and cover with cold water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes. Spread them out on a baking sheet to cool, then slice the potatoes into 1/2-inch coins.

2. Bring a large pot of water to a boil and add 1 teaspoon salt. Prepare a bowl of ice water. Add 8 ounces green beans, cut in half, and 1 pound asparagus, trimmed and cut into 1-inch pieces so they're about the size of the pasta you're using, and blanch the vegetables just until they're bright green, 1 to 2 minutes. Scoop the vegetables out of the hot water with a spider or a strainer, rinse them with cold water, and submerge them in the ice water until completely cool, then drain, pat dry, and set aside.

3. Add 1 pound gemelli or tubetti (or any short pasta you choose) to the boiling water and cook until al dente. Drain the pasta and put it in a large bowl to cool a bit.

4. Toss in the potatoes, asparagus, green beans, 1/2 cup pesto, one 15 1/2-ounce can cannellini beans (drained and rinsed), one 6-ounce jar roasted peppers, sliced into strips, and salt and pepper to taste. If preparing ahead of time, combine all of the ingredients 1 to 2 hours before serving.

Reprinted with permission from What's a Hostess to Do?: 313 Ideas and Inspirations for Effortless Entertaining by Susan Spungen. Copyright © 2013 by Susan Spungen. Published by Artisan, a division of Workman Publishing Company, Inc.

Steamed Okra with Tomato Vinaigrette

I love okra.  It's not really a southern thing.  I've gotten my I-talian husband to like it.  So, when I saw this recipe in the Wall Street Journal, yes, the WSJ, I had to try it and is it good.  Ok.  Okra is slimy.  Get over it!

Total Time: 45 minutes Serves: 6

1 pound okra, tips and tops trimmed

4 tablespoons olive oil

4 tablespoons shallots, finely chopped

1 cup peeled, seeded and chopped fresh tomatoes

4 tablespoons red wine vinegar

1 clove garlic, finely chopped

2/3 cup dry white wine

¼ teaspoon salt

Freshly ground black pepper

2 tablespoons chopped cornichons

3 tablespoons capers, drained

1. Steam okra in a steamer over boiling water, covered, until just tender, 5 minutes. Drain and let cool.

2. Heat oil in a sauté pan set over medium heat. Add shallots and cook until just soft, about 2 minutes. Add tomatoes and simmer 5 minutes. Add vinegar, garlic, wine, salt and pepper to taste, and simmer until reduced to a thick sauce, 15-20 minutes. Remove from heat and add cornichons and capers. Let cool. To serve, divide okra evenly among six plates and top with tomato vinaigrette.

Farmer's Market Quesadilla

The best your farmer's market can offer goes into the quesadilla.  But I'm not a vegetarian so I'd also buy a rotisserie chicken, cut the chicken meat into cubes or shred it and add to the quesadilla.

• 5 Tbs. vegetable oil
• 1 cup small-diced fresh, mild chiles, such as Anaheim or poblano (from about 2 large chiles)
• 1-1/2 cups small-diced summer squash (from about 2 small zucchini, yellow squash, or yellow crookneck)
• Kosher salt and freshly ground black pepper
• 1 cup fresh corn kernels (from 2 medium ears)
• 1/8 tsp. chipotle chile powder
• 1 cup diced tomato (from 2 small tomatoes)
• 1/4 cup chopped fresh cilantro
• 1 Tbs. fresh lime juice
• Four 9-inch flour tortillas
• 2 cups grated sharp cheddar (8 oz.)
• Sour cream for serving (optional)

TIP:

Chipotles are dried smoked jalapeños, and in any form they add an intriguing depth to dishes like these quesadillas. McCormick makes ground chipotle, and The Spice Hunter sells a crushed chipotle, which would be a fine substitute in this recipe; just add a bit more than you would of the ground.

Heat the oven to 200°F. Fit a cooling rack over a baking sheet and put in the oven.

Heat 1 Tbs. of the oil in a 12-inch skillet over medium-high heat until hot. Add the chiles and cook, stirring, until soft, 3 to 4 minutes. Add the squash, season with salt and pepper, and cook, stirring, until the squash softens and starts to brown, 3 to 4 minutes. Stir in the corn and chipotle powder and cook 2 minutes more. Spoon into a bowl, let cool for a few minutes, and then fold in the tomato, cilantro, and lime juice. Season to taste with salt and pepper. Set aside 3/4 cup of the mixture.

Lay several layers of paper towel on a work surface. Wipe out the skillet, put it over medium-high heat, and add 1 Tbs. of the oil. When it's hot, put one tortilla in the pan. Quickly distribute 1/2 cup of the cheese evenly over the tortilla and about a quarter of the remaining vegetable mixture over half the tortilla. When the underside of the tortilla is browned, use tongs to fold the cheese-only side over the vegetable side. Lay the quesadilla on the paper towels, blot for a few seconds, and then move it to the rack in the oven to keep warm while you repeat with the remaining oil and tortillas. Cut the quesadillas into wedges and serve immediately with the reserved vegetable mixture and sour cream.

Serving Suggestions

Keep with the farmers' market theme by serving with Steamed Green Beans with Lemon Vinaigrette.

nutrition information (per serving): 
Calories (kcal): 660; Fat (g): 42; Fat Calories (kcal): 370; Saturated Fat (g): 15; Protein (g): 22; Monounsaturated Fat (g): 16; Carbohydrates (g): 51; Polyunsaturated Fat (g): 9; Sodium (mg): 1090; Cholesterol (mg): 60; Fiber (g): 5;

PHOTO: SCOTT PHILLIPS

Strawberry Panna Cotta

Recipe adapted from Ian Schnoebelen, Mariza, New Orleans, La.

MAKES 10 (6-OUNCE) SERVINGSINGREDIENTS 1 tablespoon unflavored powdered gelatin4 cups heavy cream 1 cup plus 1 tablespoon sugar 2½ cups whole goat’s-milk yogurt 2 pints fresh strawberries, trimmed and thinly sliced Mint leaves, for garnish START TO FINISH: 3 HOURS (INCLUDES CHILLING TIME) DIRECTIONS 1. Pour 3 tablespoons of warm water into a small bowl. Sprinkle the gelatin over the water and set aside to soften for 5 minutes.2. Meanwhile, in a medium saucepan set over medium heat, warm the heavy cream, stirring occasionally, until almost boiling, about 10 minutes. Whisk in 1 cup of the sugar and continue warming, whisking occasionally, until the sugar dissolves, about 1 minute. 3. Pour ¼ cup of the hot cream mixture into the bowl with the gelatin and whisk until the gelatin dissolves. Whisk the gelatin mixture into the hot cream mixture in the saucepan, then remove from the heat. 4. In a medium bowl, whisk the yogurt to smooth out any lumps. Gradually whisk the hot cream mixture into the yogurt, then divide among ten 6-ounce glasses, cups or ramekins. Cover the panna cotta with plastic wrap and refrigerate until set, about 2½ hours. 5. One hour before the panna cotta is ready to serve, combine the strawberries with the remaining tablespoon sugar and let sit at room temperature to macerate. 6. When the panna cotta is set and chilled, remove it from the refrigerator. Garnish with the strawberries and mint leaves; serve immediately.

Southwestern Tuna with a Grilled Summer Salad

As I've stated before, I love my tuna RARE.  So, that's the way I cook it.  But cook it as thoroughly as you want.  This grilled salad will go with anything and is easy to make.



Serves 4

• 2 large cloves garlic, minced (about 1 Tbs.)
• 3 Tbs. plus 2 tsp. olive oil
• 1 tsp. ground cumin
• 1 tsp. fresh lime juice, plus lime wedges for serving
• Kosher salt and coarsely ground black pepper
• Cayenne
• 1-1/2 lb. 1-inch-thick tuna steaks (2 steaks about 10 oz. each)
• 1-1/2 lb. squash (about 3 medium zucchini or summer squash)
• 2 red bell peppers
• 1 Tbs. balsamic vinegar
• 2 Tbs. chopped fresh cilantro

Heat a gas grill to medium high or prepare a mediumhot charcoal fire.

In a small bowl, mix half of the garlic, 2 tsp. of the olive oil, the cumin, lime juice, 1/2 tsp. salt, 1/2 tsp. pepper, and a large pinch of cayenne. Spread an equal amount of the rub on both sides of the tuna and let it sit for 5 minutes.

Trim the ends of each squash and cut lengthwise into 1/2-inch-thick slices. Core and seed the red peppers and cut each into 4 pieces. Pile the squash and red peppers into a bowl. Drizzle with the remaining 3 Tbs. olive oil and sprinkle liberally with salt and pepper and another large pinch of cayenne. Toss to coat evenly.

Set the tuna steaks on the hottest part of the grill and fan the peppers and squash around them. Turning the vegetables occasionally, grill the tuna 3 minutes per side for medium rare or until cooked to the doneness you like. Transfer the tuna to a clean plate and tent loosely with foil. Continue grilling and turning the vegetables until they’re just tender, another 2 to 4 minutes, and transfer to a cutting board. Scrape the pepper skins off with a paring knife, if you like. Coarsely chop the vegetables and put them back into the same bowl in which they were tossed. Sprinkle the balsamic vinegar, half the cilantro, and the remaining garlic over the vegetables and toss to coat evenly. Taste for salt and pepper. Cut the tuna steaks into four portions.

nutrition information (per serving): 
Calories (kcal): 300; Fat (g): 14; Fat Calories (kcal): 130; Saturated Fat (g): 2; Protein (g): 34; Monounsaturated Fat (g): 9; Carbohydrates (g): 12; Polyunsaturated Fat (g): 2; Sodium (mg): 540; Cholesterol (mg): 65; Fiber (g): 3;

PHOTO: SCOTT PHILLIPS

Vietnamese Style Beef with Garlic, Black Pepper and Lime

There's nothing easier, in Bitchy's opinion, than a stir fry for a week night meal.  Instead of the jasmine rice, I would use brown but that's just me. I would use a flat iron steak but that's just me.   You could also use Boston lettuce and make a wrap. I,personally don't like peanuts in hot food, so I leave them out.  Of course, check and see if your guests have allergies.

• 2 Tbs. soy sauce
• 2 Tbs. fresh lime juice
• 1 1/2 Tbs. light brown sugar
• 1 Tbs. fish sauce
• 5 cloves garlic, minced
• 3 Tbs. peanut or canola oil
• Kosher salt and freshly ground black pepper
• 1 1/2 lb. beef tri-tip steak or tenderloin,cut into 3/4-inch pieces
• 1 medium yellow onion, sliced into 1/4-inch-thick wedges
• 3 Tbs. chopped salted peanuts, preferably toasted
• 2 scallions, both green and white parts, thinly sliced 5 cloves garlic, minced

In a small bowl, combine the soy sauce, lime juice, sugar, and fish sauce; stir until the sugar dissolves. In another small bowl, stir the garlic, 1-1/2 tsp. of the oil, and 1-1/2 tsp. pepper.

Season the beef with salt and pepper. In a 12-inch nonstick skillet, heat 1-1/2 tsp.of the oil over medium-high heat until shimmering hot. Swirl to coat the skillet. Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more. Transfer to a medium bowl. Add 1-1/2 tsp. oil to the skillet and repeat with the remaining beef, adding it to the bowl with the first batch when done.

Put the remaining 1-1/2 Tbs. oil in the skillet and heat until shimmering hot. Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. Add the garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes. Serve sprinkled with the peanuts and scallions.

Serving Suggestions

Serve with Steamed Jasmine Rice.

nutrition information (per serving): 
Calories (kcal): 460; Fat (g): 27; Fat Calories (kcal): 240; Saturated Fat (g): 8; Protein (g): 10; Monounsaturated Fat (g): 13; Carbohydrates (g): 8; Polyunsaturated Fat (g): 5; Sodium (mg): 1430; Cholesterol (mg): 85; Fiber (g): 2;

PHOTO: SCOTT PHILLIPS

Crispy Fish Sandwiches with Wasabi and Ginger

I usually don't fry things but when it comes to a fish sandwich, frying is the only way to go.  I also love the Asian flavors in this dish. Wasabi and ginger are my friends...Wasabi paste can be found in the Asian section of your supermarket.

• 1/2 cup mayonnaise
• 1 medium lime, finely grated to yield 1/2 tsp. zest and squeezed to yield 4 tsp. juice
• 1-1/2 tsp. wasabi paste; more to taste
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 2 Tbs. soy sauce
• 1 cup panko
• 4 4- to 5- oz. boneless, skinless hake, haddock, or cod fillets (preferably 1 to 1-1/2 inches thick)
• 1/2 cup plus 1 Tbs. vegetable oil
• 1 tsp. finely grated fresh ginger
• 3 cups thinly sliced iceberg lettuce (about 1/4 head)
• 4 hamburger buns, lightly toasted

In a small bowl, combine the mayonnaise, lime zest, 1 tsp. of the lime juice, and the wasabi paste. Season to taste with salt, pepper, and more wasabi, if you like.

In a wide, shallow bowl, lightly beat the eggs and 1 Tbs. of the soy sauce until combined. Put the panko in another wide shallow bowl.

Pat the fish fillets dry and lightly season with salt. Working with one fillet at a time, dip it in the egg mixture, letting any excess drip off, then coat with the panko, pressing the breadcrumbs onto the fish. Set each breaded fillet on a plate or tray as you finish it.

In a 10-inch nonstick skillet, heat 1/2 cup of the oil over medium heat until shimmering hot. Fry the fish, flipping once, until well browned and just cooked through, 5 to 8 minutes total. Transfer to paper towels to drain and sprinkle each fillet with a pinch of salt.

Meanwhile, in a large bowl, stir together the remaining 1 Tbs. lime juice, 1 Tbs. soy sauce, 1 Tbs. oil, the ginger, 1/4 tsp. salt, and 1/4 tsp. pepper. Add the lettuce and toss to coat.

Spread the wasabi mayonnaise on both cut sides of the buns. Put one fish fillet on the bottom of each bun, and then top with the lettuce and the bun top.

nutrition information (per serving): 
Calories (kcal): 650; Fat (g): 47; Fat Calories (kcal): 420; Saturated Fat (g): 7; Protein (g): 26; Monounsaturated Fat (g): 16; Carbohydrates (g): 31; Polyunsaturated Fat (g): 22; Sodium (mg): 1420; Cholesterol (mg): 140; Fiber (g): 2;

PHOTO: SCOTT PHILLIPS

Grilled Corn on the Cob with Chili, Lime Butter

I've made this numerous times.  You can play with the butter combinations, if you wish.  I just love the taste of chili and lime together.  You could try making garlic butter instead.



Ingredients for butter:

1 1/2 sticks unsalted butter, slightly softened
1 tsp chili powder, medium heat or less, don't want to overpower the sweet corn
1 tablespoon zest of lime, green parts only
salt and pepper to taste

For the corn:

8 ears corn, silks removed but the husks left on, soaked in cold water for at least 10 minutes.

Preparation:

Heat the grill to high.

Combine the butter, chili powder and lime in a small bowl and mix well.  Season to taste with salt and pepper.  Pull the husks of the corn back and liberally spread butter all over the corn cob.  Pull the husk back up and tie with heat resistant twine.  Place the corn on the grill, close the grill and cook for 10-15 minutes until corn is crisp but tender.  Pull back the husks and serve.  If you want, you can skip slathering the butter on the corn.  Just take corn out of the water, pull the husk back up, tie and then serve the butter alongside the corn.

Serves 8.

Spaghetti with Grilled Ratatouille

I'm usually not a spaghetti eater without some kind of Italian sausage or meat on it.  But this sounded so good and as suggested, pair with a crostini, it would make a wonderful weekday meal or easy Sunday dinner.

Serves 4

• 1 lb. ripe plum tomatoes, halved
• 2 medium zucchini (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal
• 2 baby eggplants (about 12 oz.), trimmed and cut into 1/2-inch rounds on a slight diagonal
• 1 large red bell pepper (about 8 oz.), stemmed, seeded, and quartered
• 1 large red onion (about 1 lb.), cut into 1/2-inch slices
• 1 small head garlic
• 1/4 cup extra-virgin olive oil
• 1 tsp. herbes de Provence
• Kosher salt and freshly ground black pepper
• 3/4 cup pitted Kalamata olives
• 12 oz. dried thin spaghetti
• 2 Tbs. chopped fresh basil
• 2 tsp. chopped fresh marjoram
• 1/2 cup crumbled feta or goat cheese

Prepare a high gas or charcoal grill fire. Meanwhile, in a large bowl, toss the tomatoes, zucchini, eggplant, red pepper, onion, and garlic with 3 Tbs. of the oil, the herbes de Provence, and a generous sprinkling of salt and pepper.

Put the vegetables (tomatoes cut side up) and garlic on the grill in a single layer and cover. Grill the tomatoes without turning until their skins have darkened and their flesh is soft; grill the remaining vegetables, turning once, until grill-marked and tender, about 8 minutes. Transfer the tomatoes and garlic to a medium bowl. Transfer the remaining vegetables to another medium bowl and let cool briefly.

When cool enough to handle, very coarsely chop the zucchini, eggplant, bell pepper, and onion; return to the bowl and add 1/2 cup of the olives to the bowl.
Slip the garlic cloves out of their skins into a food processor. Add the remaining 1/4 cup of olives, the tomatoes, and the remaining 1 Tbs. of oil; process until smooth.

Meanwhile, bring 3 quarts of well-salted water to a boil in a large pot. Cook the spaghetti in the water about 1 minute less than the package timing for al dente texture. Reserve 1/2 cup of the water, drain the pasta, and return it to the pot.

Toss 1/2 cup of the tomato-olive sauce and the basil and marjoram with the warm vegetables in the bowl. Toss the remaining sauce and the reserved cooking liquid with the pasta; stir over low heat for about 2 minutes so the pasta absorbs some of the sauce. Divide the pasta among 4 plates, top with the vegetables, sprinkle with the cheese, and serve.

Serving Suggestions

Serve this hearty pasta dinner with Bruschetta with Rustic Green Olive Tapenade.

nutrition information (per serving): 
Calories (kcal): 660; Fat (g): 28; Fat Calories (kcal): 250; Saturated Fat (g): 6; Protein (g): 19; Monounsaturated Fat (g): 17; Carbohydrates (g): 86; Polyunsaturated Fat (g): 3.5; Sodium (mg):1260; Cholesterol (mg): 15; Fiber (g): 11;

PHOTO: SCOTT PHILLIPS

Steamed Salmon with Leeks, Shiitake Mushrooms and Soy

As I've said before, I use only wild caught salmon and that's simply because of the nutritional benefits. If you're on a budget Atlantic salmon would be a good substitute.  



Serves 4

• 4 6-oz. boneless, skin-on salmon fillets (about 1-1/2 inches thick; preferably wild-caught)
• 1/8 tsp. crushed red pepper flakes
• Kosher salt and freshly ground white or black pepper
• 1 Tbs. minced garlic (from 3 medium cloves)
• 1/2 cup halved and very thinly sliced leeks (white part only), rinsed (from 1 large)
• 2-1/2 oz. shiitake mushrooms (about 8 medium), stemmed and thinly sliced (about 1 cup)
• 1 Tbs. peanut oil
• 2 tsp. Asian sesame oil
• 1 Tbs. soy sauce
• 1 Tbs. chopped fresh flat-leaf parsley

Rinse the salmon and pat completely dry. Put the fillets skin side down in a shallow, 9-inch-wide, heatproof bowl or baking dish and let sit at room temperature for about 15 minutes.

Sprinkle the salmon with the red pepper flakes, 1/2 tsp. salt, and 1/8 tsp. pepper, and then sprinkle with the garlic, leeks, and mushrooms, in that order.

Add enough water to a 14-inch flat-bottom wok (preferably well-seasoned carbon steel) to measure 3/4 inch deep.

Put a 12-inch bamboo steamer in the wok. Cover the steamer and bring the water to a boil over high heat. Uncover, and then carefully set the bowl of salmon in the steamer. Cover the steamer and steam until the fish is just cooked through, 8 to 10 minutes. Check the outer pieces of salmon for doneness first by poking the thickest part with a chopstick or fork to see if it flakes. Using a spatula, transfer the outer pieces to a serving platter and continue to cook the inner two pieces for another 1 to 2 minutes, if necessary. Carefully remove the bowl from the wok and transfer the remaining salmon and any accumulated juice to the platter.

TIP:

If you don’t have a bamboo steamer, set a round metal rack with legs at least 1-1/4-inches high (so it’s elevated above the water) in the wok, put the bowl of salmon on the rack, and then cover the wok with its lid.

In a small skillet, heat the peanut and sesame oils over medium-high heat until hot but not smoking. Drizzle the salmon with the soy sauce, and then carefully pour the hot oil mixture over the fish—it’s likely to crackle and splatter a bit. Garnish with the parsley and serve immediately.

Serving Suggestions

Serve with Triple-Sesame Jasmine Rice.

nutrition information (per serving):
Calories (kcal): 350; Fat (g): 18; Fat Calories (kcal): 160; Saturated Fat (g): 3; Protein (g): 39; Monounsaturated Fat (g): 7; Carbohydrates (g): 5; Polyunsaturated Fat (g): 7; Sodium (mg): 560; Cholesterol (mg): 105; Fiber (g): 1;

PHOTO: SCOTT PHILLIPS