Summer Corn Soup with Crispy Prosciutto and Basil

• This is a bowl of deliciousness. This could also be served cold. Great for a ladies luncheon or summertime grill fest.  

Serves 4 as main course, 8 as a starter

• 3 very thin slices prosciutto
• 3-4 large ears fresh corn
• 4 Tbs. unsalted butter
• 1 medium yellow onion, chopped (about 1-1/2 cups)
• Kosher salt
• 2 cups lower-salt chicken broth
• 1-1/2 cups medium-diced peeled red potato (from 2 to 3 medium)
• Freshly ground black pepper
• 2 Tbs. coarsely chopped fresh basil

Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the prosciutto in a single layer on a small baking sheet and broil until it begins to curl, 1 to 2 minutes. Flip the prosciutto and broil until it appears dry-crisp and has curled a bit more, about 1 minute. Let cool, then finely chop or crumble by hand; set aside. Slice the kernels off the corn cobs for a total of 3 cups corn. Reserve the cobs.

In a medium Dutch oven over medium heat, melt the butter. Add the onion and cook until softened and slightly golden, 5 to 7 minutes. Season with a generous pinch of salt. Add 4 cups of water, the broth, potatoes, 1-1/2 cups of the corn, the cobs, and 2 tsp. salt. Bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, 10 to 15 minutes. Remove from the heat and discard the cobs.

Working in batches, carefully purée the soup in a blender, transferring each batch to a large heat-proof bowl or large liquid measuring cup. Pour the puréed soup back into the pot. Add the remaining 1-1/2 cups corn and bring to a boil over medium-high heat. Reduce heat to medium low and simmer, stirring occasionally, until the corn kernels are tender, 3 to 5 minutes. Season to taste with salt and pepper. Garnish each serving with the crisped prosciutto and basil.

nutrition information (per serving): 

Calories (kcal): 170; Fat (g): 7; Fat Calories (kcal): 60; Saturated Fat (g): 4; Protein (g): 5; Monounsaturated Fat (g): 2; Carbohydrates (g): 24; Polyunsaturated Fat (g): 0.5; Sodium (mg): 440; Cholesterol (mg): 20; Fiber (g): 3;

Courtesy of Fine Cooking

PHOTO: SCOTT PHILLIPS

The Paloma, A cocktail Perfect for Summer

This cocktail would make a great alternative to the Margarita.  It uses a liquor that is made from elderberries (I know a Monty Python joke is here somewhere) named St. Germain.  It adds a nice floral touch.  But you can always experiment with different types of liquors.  Also imbibe sensibly...

Recipe adapted from Billy Van Dolsen, Agricola, Princeton, N.J.

MAKES 1 COCKTAIL START TO FINISH: 5 MINUTES INGREDIENTS 2 ounces silver tequila2 ounces fresh grapefruit juice ½ ounce fresh lime juice ¼ ounce St. Germain ¼ ounce simple syrup Lime or grapefruit wheel, for garnish In a cocktail shaker filled with ice, combine the tequila with the grapefruit juice, lime juice, St. Germain and simple syrup. Shake well and strain into an ice-filled bucket glass. Serve immediately, garnished with a lime or grapefruit wheel.

Grilled Steak Tacos with Spicy Slaw

I prefer a flat iron steak as opposed to a flank steak.  It has a higher fat content to keep the meat moist but most of the fat will render off as you grill. The slaw adds a nice crunchy touch on top of the juicy meat.



Serves 4

• 1-1/2 tsp. pure ancho chile powder
• 2 tsp. granulated sugar
• Kosher salt and freshly ground black pepper
• 1-1/4 lb. flank steak
• 1 large red onion, cut into 1/2-inch-thick rounds
• 1 to 2 medium jalapeños, stemmed
• 2 Tbs. olive oil
• 3 cups thinly sliced green cabbage
• 1 Tbs. fresh lime juice; more as needed
• 8 corn tortillas
• 1/2 cup sour cream
• Lime wedges for serving

Prepare a medium (375°F) gas or charcoal grill fire.

Meanwhile, in a small bowl, mix the ancho powder with 1 tsp. of the sugar, 2 tsp. salt, and 3/4 tsp. pepper. Pat the steak dry, sprinkle the ancho mixture on both sides, and let sit at room temperature while the grill heats.

Set the onion rounds and jalapeños on a large plate and sprinkle with 1 Tbs. of the oil, 1/2 tsp. salt, and 1/2 tsp. pepper.

In a large bowl, toss the cabbage with the lime juice, the remaining 1 tsp. sugar, and 1/2 tsp. salt. Add the remaining 1 Tbs. oil and toss again.

Put the steak, onions, and jalapeños on the grill. Grill the steak, flipping once, until cooked to your liking, 5 to 6 minutes for medium rare (130°F to 135°F). Grill the vegetables, flipping once, until grill marks appear and they’re just tender, 4 to 6 minutes for the jalapeños and about 8 minutes for the onion. (Move the onions to a cooler part of the grill or lower the heat if they start to burn.) Transfer the steak and vegetables to a cutting board; let the steak rest for 5 minutes.

Chop the onions and finely chop the jalapeños, add to the cabbage mixture, and toss well. Season to taste with salt, pepper, and lime juice.

Spread 4 tortillas on the grill and heat, flipping once, until warm and softened, about 1 minute. Stack the warmed tortillas in a kitchen towel; repeat with the remaining tortillas.

Thinly slice the steak and put a few slices on each of the warm tortillas. Top with the slaw and a dollop of sour cream. Serve with the lime wedges.

nutrition information (per serving):
Calories (kcal): 530; Fat (g): 24; Fat Calories (kcal): 210; Saturated Fat (g): 8; Protein (g): 36; Monounsaturated Fat (g): 12; Carbohydrates (g): 41; Polyunsaturated Fat (g): 2; Sodium (mg): 1350; Cholesterol (mg): 75; Fiber (g): 4;

PHOTO: SCOTT PHILLIPS

Grilled Caesar Salad

I love love love grilled romaine.  I usually cut the head in half lengthwise, brush with oil olive, sprinkle with sea salt and freshly cracked pepper, put on an oiled hot grill , cut side down, and grill until slightly charred.  I then either use blue cheese dressing and sprinkle with bacon or with your favorite vinaigrette.  I serve with grilled steaks or any chops.  Here is another take on this delicious cooking idea:



Serves 4-6

• 1 medium clove garlic, peeled
• Kosher salt
• 4 anchovy fillets, rinsed well and patted dry
• 1 large egg yolk
• 2 Tbs. fresh lemon juice; more as needed
• 1/2 cup plus 3 Tbs. extra-virgin olive oil; more for the bread
• 1 oz. finely grated Parmigiano-Reggiano (1 cup using a rasp grater); more for serving
• Freshly ground black pepper
• 3 3/4-inch-thick slices crusty white bread
• 3 hearts of romaine, quartered lengthwise, with the cores intact

Prepare a charcoal or gas grill fire for direct grilling over medium heat (350°F).

With a mortar and pestle (or using the side of a chef’s knife), pound or mash the garlic to a smooth paste with a pinch of salt. Add the anchovies and pound or mash again until smooth. Transfer the mixture to a small bowl. (Or, if the mortar is large enough, leave it in the mortar.) Add the egg yolk. Whisk in the lemon juice, then whisk in 1/2 cup of the olive oil in a slow stream until emulsified. Add the Parmigiano, and several grinds of black pepper and whisk to combine. Season to taste with more salt or lemon juice.

Brush the bread slices on both sides with olive oil. Grill until toasted, about 1 minute per side, then cut or tear into bite-size pieces.

Put the romaine on a baking sheet and drizzle with the remaining 3 Tbs. olive oil. Toss gently to coat evenly and season with salt. Place the romaine on the grill cut side down and grill until nicely marked, 1 to 2 minutes. Turn and mark on the other cut sides, 1 to 2 minutes more.

Transfer the grilled romaine to a platter or individual plates, and sprinkle the croutons on and around the romaine. Drizzle a generous amount of the dressing on top and sprinkle with additional Parmigiano. Serve immediately, passing any remaining dressing at the table.

nutrition information (per serving): 
Calories (kcal): 380; Fat (g): 30; Fat Calories (kcal): 270; Saturated Fat (g): 5; Protein (g): 14; Monounsaturated Fat (g): 20; Carbohydrates (g): 13; Polyunsaturated Fat (g): 3.5; Sodium (mg):1370; Cholesterol (mg): 60; Fiber (g): 2;

From Fine Cooking magazine

Farmer's Market Salad with Goat Cheese Croutons

If you're a vegetarian, then this is for you.  Or, if you simply want to add more veggies into your diet, then this salad is for you.  I love goat cheese croutons.  Add some good whole wheat bread, and voila! a great light dinner.

Photo by Con Poulos

ingredients

Goat cheese rounds

• 2 tablespoons sesame seeds
• 2 teaspoons ground cumin
• 1 1/2 teaspoons paprika
• 1 teaspoon finely chopped fresh thyme
• 1/4 teaspoon coarse kosher salt
• 1/8 teaspoon ground black pepper
• 16 (1/3-inch-thick) rounds chilled soft fresh goat cheese (from one 11-ounce log)

Vinaigrette

• 2 tablespoons red wine vinegar
• 1 shallot, minced
• 1 teaspoon chopped fresh thyme
• 1 teaspoon Dijon mustard
• 5 tablespoons extra-virgin olive oil
• Coarse kosher salt

Salad

• 1 pound baby new potatoes (such as Dutch yellow baby potatoes), halved
• 1 pound green beans (or mix of green and yellow), trimmed
• 8 cups (loosely packed) mixed salad greens
• 1/3 cup (packed) small fresh basil leaves
• 12 ounces assorted small tomatoes (such as cherry, grape, and teardrop; preferably mix of red and yellow)
• 1/2 cup black olives (such as Niçoise)

preparation

For goat cheese rounds:
Line baking sheet with waxed paper or parchment paper. Mix first 6 ingredients in shallow bowl. Dip cut sides of goat cheese rounds into spice mixture to coat. Place on prepared baking sheet. Chill until ready to serve. DO AHEAD Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

For vinaigrette:
Whisk first 4 ingredients in small bowl. Gradually whisk in olive oil. Season with coarse salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.

For salad:
Steam potatoes until just tender, about 10 minutes. Transfer to plate; cool. Steam green beans until crisp-tender, about 5 minutes. Rinse under cold water; drain. Pat dry with paper towels. DO AHEAD Potatoes and green beans can be made 6 hours ahead. Wrap separately in paper towels. Place in resealable plastic bag; chill.

Combine greens and basil in large bowl. Add enough vinaigrette to coat lightly; toss. Arrange on large platter. Add potatoes and green beans to same large bowl; add remaining dressing and toss. Arrange potatoes and beans atop greens. Scatter tomatoes and olives over. Surround with goat cheese rounds.

Read More http://www.epicurious.com/recipes/food/views/Farmers-Market-Salad-with-Spiced-Goat-Cheese-Rounds-239065#ixzz2YlX4kw44

Grilled Tuna with Olive Salad

The rarer the tuna, the better Bitchy likes it...

Ingredients:

Olive Salad 1 small sweet onion, thinly sliced 1 cup roughly chopped mixed pitted olives ¼ cup flat-leaf parsley leaves 2 garlic cloves, finely chopped (about 1 tablespoon) ¼ cup plus 2 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 1 tablespoon sherry vinegar Salt and freshly ground black pepper Grilled Tuna One 1½-pound tuna loin Extra-virgin olive oil, for brushing Kosher salt and freshly ground black pepper Finishing salt, such as Maldon, for serving Preparation: 1. Make the olive salad: In a medium bowl, combine the onion with the olives, parsley and garlic. Add the olive oil, red wine vinegar and sherry vinegar and mix well. Season to taste with salt and pepper and set aside.2. Make the tuna: Pat the tuna dry with paper towels and very lightly coat it with olive oil. Season the tuna liberally with salt and pepper. Allow the tuna to rest at room temperature for 15 minutes to help the seasoning really adhere to the tuna and allow the interior to come up to room temperature. 3. Meanwhile, prepare a hot fire in your grill over direct heat. Lightly oil the grill grates. Place the tuna loin on the grill and cook, uncovered, until the exterior is firm and white and the interior is soft and gives easily when pressed, about 3 minutes per side. 4. Transfer the fish to a cutting board and let rest for 5 minutes. Slice the tuna on a bias across the grain and divide among 4 plates. Spoon a generous amount of the olive salad over the fish and season with the finishing salt. Serve immediately.

Pimiento Cheeseburgers

Just got an email from a reader who asked: Bitchy, where have you been?  Need new recipes and NOW! Well, sorry, dear reader.  I've gotten caught up in two things.  One,  getting up off of my rear end and trying to move 10,000 steps a day and second, WORDS WITH FRIENDS.  That can be time consuming.  So here ya go.

What could be better than a regular cheeseburger?  In the south that would be a Pimiento Cheeseburger!  Add those calories baby.  Pimiento cheese is a southern staple and pimiento cheese sandwiches on WHITE BREAD is the biggest sandwich seller at The Masters.  So here ya go:

Photo by Ben Fink

ingredients

DIRECT HEAT

• 1 small white onion, grated
• 8 ounces sharp Cheddar cheese, grated
• 4 ounces mild Cheddar cheese, grated
• 1/2 cup good-quality mayonnaise (I prefer Duke's or JFG®)
• One 2-ounce jar diced pimientos, drained
• Freshly ground black pepper
• 2 pounds 80% lean ground chuck, or 1 1/2 pounds 80% lean ground chuck plus 8 ounces 90% lean ground sirloin
• Kosher salt
• 6 hamburger buns, preferably onion flavored
• Pickled jalapeño chile slices

preparation

1. In a medium bowl, mix together the onion, both cheeses, mayonnaise, and pimientos. If you need additional mayonnaise to make it creamy, add a little bit at a time. Grind copious amounts of black pepper and stir that into the cheese mixture.

2. Divide the ground beef into 6 equal portions and shape into patties about 3/4 inch thick. Remember to put a slight indentation into the center of each patty. Season both sides of the burgers liberally with salt and pepper.

3. Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

4. Place the burgers on the grill and lower the heat to medium. Grill for about 5 minutes. Turn the patties and continue grilling until they reach your desired doneness, about 4 additional minutes for medium, 6 minutes for medium-well. During the last 2 minutes of cooking time, add the buns, cut side down. At the last minute before taking the hamburgers off the grill, put a generous spoonful of pimiento cheese on each. Take the buns from the grill, place on a platter, set a burger on each bun bottom, add pickled jalapeños on top of the pimiento cheese, and serve.

in the kitchenThis homemade pimiento cheese can be used not only with this burger but also as a dip or a spread for just about anything you want. It will keep for about a week in the refrigerator.

Reprinted with permission from Grillin' with Gas: 150 Mouthwatering Recipes for Great Grilled Food by by Fred Thompson, (C) 2009, The Taunton Press

Read More http://www.epicurious.com/recipes/food/views/Pimiento-Cheeseburgers-354410#ixzz2Yl8PhLJm