Barley, Corn, Roasted Poblano And Cherry Tomato Salad
1 cup medium-grain barley
salt
1 poblano chile, roasted, peeled and diced
3 tablespoon white wine vinegar
1 clove garlic
1/2 jalapeno, seeded and coarsely chopped, or to taste
1 cup packed cilantro leaves
1/4 cup plus 2 tablespoons vegetable oil
1 salt and freshly ground black pepper
4 scallions, chopped
1 1/2 cup cooked fresh corn kernels
1 pint red cherry tomatoes, halved or quartered
In a large pot bring 6 cups water to a boil, stir in the barley and salt. Reduce the heat, cover and simmer the barley for 40 minutes or until tender. Drain the barley and rinse with cold water until it is thoroughly cooled, drain well. In a blender combine the white wine vinegar, garlic, jalapeno, cilantro and vegetable oil and blend until smooth. Season to taste with salt and pepper.
In a large bowl combine the cooked barley and the dressing, mixing well. Stir in the scallions, corn and tomatoes and season to taste. Chill the salad, covered, and serve.
Makes 4 to 6 servings.
Bourbon And Honey Smoke-Roasted Pork Tenderloin
Marinade:
1 cup olive oil
1/2 cup bourbon
3 tablespoon honey
1/2 cup lemon juice
1 tablespoon minced garlic
1 1/2 tablespoon fresh ginger root, peeled and grated
1/4 cup soy sauce
1/2 cup thinly sliced onion
2 tablespoon fresh sage, coarsely chopped
2 teaspoon pepper
1 teaspoon salt
Combine all marinade ingredients; blend well. The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours.
Lay the pork tenderloins in a ceramic or glass dish and pour marinade over them. Turn the tenderloins several times during the 24 hours that they are marinating in the refrigerator. When ready to cook, pat the pork dry.
Preheat charcoal in an outdoor grill and soak the wood chips in water for 30 minutes. Add the chips to the hot coals. Roast the pork evenly for about 40 minutes, until its internal temperature is 165 F. If pork is to be eaten hot, allow it to sit on the edge of the grill for 10 minutes or so after it is cooked so that the juices can be drawn back into the meat.
Good served either hot or cold, accompanied by a green tomato chutney.
Corn Roasted With Herb Butter
3/4 cup butter softened
1 1/2 tablespoon lemon juice
1/4 teaspoon freshly grated nutmeg
1 single dash of tabasco
1 1/2 tablespoon minced parsley
2 1/2 tablespoon minced green onion
1/2 teaspoon salt and pepper
single dash of worcestershire sauce
Cover and refrigerate at least 1 hour. Spread each ear of corn with 1 tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque or broil 4 inches from heat 30 min or till kernels are tender. Unwrap, detach husks and spread with remaining butter.
Chicken Roasted In Salt
1 whole chicken (2.5 - 4 lbs)
1 lb coarse salt (kosher salt)
optional: whole cloves of garlic
no seasonings
Preheat oven to 350°F/170°C. Line a large cookie sheet or pan with aluminum foil. Carefully pour the salt around the perimeter of the sheet, keeping the center free of salt. Place the chicken in the clear center, avoiding contact with the salt. Place a few garlic cloves in the cavity of the chicken and around it on the outside. Roast for about 1-1/4 hours, or until skin is golden brown and crispy. Serve immediately. Garlic can be squeezed out and spread on the chicken.
Caution: Don't be alarmed by the sometimes unpleasant smell this generates in the kitchen. This probably comes from the fat hitting the salt and quickly burning. Just be sure you have a ventilator fan on and/or windows open.
Don't be tempted to season the chicken. It really doesn't need anything and will pick up enough saltiness during the process.
Chick-Pea, Roasted Pepper And Caper Salad
2 can (15 1/2-ounce) chick-peas (garbanzo beans), rinsed, drained
1 7-ounce jar roasted peppers or pimientos, drained, diced
1/4 cup chopped fresh mint
3 tablespoon drained capers
2 large garlic cloves, minced
3 tablespoon olives oil
1 1/2 tablespoon fresh lemon juice
Combine first 5 ingredients in medium bowl. Mix in oil and lemon juice. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)
Makes 4 Servings.
Recipe From: Bon Appétit May 1992.
Corn And Roasted Poblano Soup
2 quart milk
2 tablespoon cumin seeds
2 bay leaves
1 sprig of fresh rosemary or 1/2 teaspoon dried
1/4 cup olive oil or 4 tablespoons unsalted butter
2 large onions, diced
2 teaspoon salt
4 garlic cloves, minced, (up to 6)
2 teaspoon ground cumin
8 cup fresh or canned corn kernels
6 poblano chiles, roasted, peeled, seeded and veins removed and chopped
1 bunch chives, thinly sliced on the diagonal
Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chiles and continue cooking over low heat 5 more minutes.
Using a fine strainer, strain the infused herbal milk into the corn and chile mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.
Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. (If you are rushed, you can place the bag in a bowl of iced water to speed things up.) The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the pepper under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds and veins.
Makes 6 to 8 servings.
Onion Foccacia And Roasted Vegetable Sandwich
2 tablespoon olive oil
1 cup julienned onions
1 cup julienned red onions
1 cup julienned leeks
1/4 cup julienned shallots
2 tablespoon chopped garlic
1 salt and black pepper
1 envelope, (1/4-ounce) active dry yeast
1 tablespoon sugar
1 cup warm water, (about 110°F)
1 teaspoon salt
3 1/2 cup all-purpose flour
1 teaspoon vegetable oil
3 tablespoon kosher salt
1 red pepper, roasted and julienned
1 yellow pepper, roasted and julienned
1 small egg plant, roasted and sliced
1 medium beet, roasted, peeled and slice
1 zucchini, roasted and sliced
1 yellow squash, roasted and slice
1/2 cup roasted garlic aioli
1/2 lb fontana cheese, sliced
Preheat the oven to 350°F. In a sauté‚ pan, heat the olive oil. When the oil is hot, add the onions, leeks, and shallots. Saut‚ for 15 minutes, or until the onions are caramelized. Stir in the garlic. Season with salt and pepper. Remove from the heat. Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve the yeast. Add the onions mixture. Add the salt and flour. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook. Grease a mixing bowl with the vegetable oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours. Turn the dough out onto a baking sheet. Punch the dough abd press the dough out to form the size of the pan. Place dough in pan and sprinkle with kosher salt. Cover the dough and allow to double in size, about 45 minutes. Bake the dough for 30-35 minutes or until the dough is golden brown. Slice the bread into 8 to 12 pieces, depending on desired size of the sandwich. Divide the roasted vegetables between the sandwiches. Spread each piece of foccacia with the aioli. Build each sandwich, using all the vegetables and cheese. Place the sandwiches on a baking sheet and place in the oven. Bake for 5 to 8 minutes, or until the sandwiches are hot and the cheese is melted.
Yield: 4-6 sandwiches.
Garlic Aioli
3/4 c mayonnaise
3 roasted garlic cloves, minced
2 1/2 tblsp lemon juice
3/4 tsp salt
1/2 tsp black pepper
Mix mayo, garlic, lemon juice, salt, and pepper in a bowl.
Cover and refrigerate for at least 30 minutes before serving.
Risotto:
1 tablespoon olive oil
1 cup julienned yellow onions
2 tablespoon minced shallots
1 tablespoon minced garlic
2 1/2 cup arborio rice
2 cup veal reduction
1/4 cup red wine
1/3 cup dry marsala
8 cup meat stock
1/2 cup julienned roasted green peppers
1/2 cup julienned roasted red peppers
1/2 cup julienned roasted yellow peppers
1/2 cup romano cheese
1/2 cup golden raisins
Garnish:
1 tablespoon finely diced red peppers
1 tablespoon finely diced yellow peppers
2 tablespoon chopped green onions
3 oz block of romano cheese
3 grilled whole green onions
Preheat the grill. Season the top round with the olive oil and Essence. Place on the grill. Grill for 3 to 4 minutes on each side for medium-rare. For the risotto: In a saute pan, heat the olive oil. When the pan is smoking hot, add the onions, shallots and garlic. Saute the vegetables for 1 minute. Using a wooden spoon, stir in the rice, saute for 1 minute. While stirring constantly, add the veal reduction, wine, Marsala, and meat stock, one cup at a time. Cook the risotto for 10 to 12 minutes, stirring constantly. Fold in the peppers, cheese and raisins. Season with salt and pepper. Remove the round from the grill and slice on the bias into 2-ounce portions. To assemble, mound the risotto in the center of the platter. Fan the meat around the risotto. Garnish with the brunoised peppers, grilled green onion, and with a peeler, cut off thin slices of the cheese over the top of the risotto.
Makes 4 servings.
Grilled Salmon With Roasted/Chanterelle Mushrooms And Shallots
6 large peeled shallots, thinly sliced
6 tablespoon olive oil, divided
1 head garlic, peeled
1 bunch fresh thyme
24 medium chanterelle mushrooms
1/2 sprig fresh tarragon
1 cup dry vermouth
3 cup chicken broth
1/4 cup whipping cream
1 salt
1 freshly ground black pepper
6 pieces (5-6 oz ea) fresh salmon fillets
Stir shallots with 3 tablespoons oil, 2 tablespoons chopped thyme, 2 teaspoons chopped garlic, and salt and pepper to taste. Place on shallow baking pan and roast at 350°F 12 minutes. Clean and trim mushrooms. Roast on separate shallow baking pan at 450°F 8 minutes. In heavy saucepan, heat 2 tablespoons oil. Add roasted shallots and 2 cloves garlic. Cook on medium high heat until shallots and garlic begin to caramelize (they will appear to be coated with a golden brown syrup). Add 2 sprigs thyme, tarragon and vermouth. Continue to cook on medium high until liquid reduces by half. Add chicken broth and cream. Turn down heat to medium and cook until liquid again reduces by half. If sauce separates, put in blender on high speeD with 1 teaspoon melted butter.) In saucepan, heat shallot mixture, mushrooms, and any juices from baking pans on medium heat. Meanwhile, brush salmon with remaining 1 tablespoon olive oil and grill or broil 5 to 6 minutes; turn. Grill 5 to 6 minutes more until salmon is opaque and flakes easily. Spoon mushroom sauce over salmon.
6 servings.
Mashed Potatoes With Cilantro And Roasted Chiles
2 poblano chiles
4 lb.s russet potatoes (about 6 large), peeled, quartered
3 garlic cloves, peeled, bruised
1 cup warm half and half
1/4 cup (1/2 stick) butter, room temperature
1/4 cup chopped fresh cilantro
Char chiles over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed chiles; chop coarsely.
Cook potatoes and garlic in large pot of boiling salted water until very tender, about 35 minutes. Drain. Transfer potatoes and garlic to bowl. Using electric mixer, beat until mixture is smooth. Gradually beat in half and half. Add butter and beat until melted. stir in chiles and cilantro. Season with salt and pepper.
Mustard Roasted Pork Tenderloin
1/4 cup grainy dijon mustard
1 salt to taste
1/2 teaspoon freshly ground pepper
1 1/2 lb pork tenderloin
Preheat oven to 375°F. Combine mustard,salt and pepper. Rub all over pork. Place on baking sheet and roast for 25 minutes or until pork is slightly pink in the centre. Let stand for 10 minutes. Cut into thin slices and arrange on a platter.
Serves 6.
Preheat oven to 350°F. Combine carrots, onion, olive oil and garlic in a small bowl, then spread on a baking sheet.Bake for 45 minutes, stirring twice, until golden and tender. Meanwhile, cook pasta according topackage directions; drain. Puree roasted vegetables with vegtable broth in food processor or blender. Toss with hot pasta. Serve immediately. Serves 2.
Per serving: 491 cal; 14 g prot; 9 g fat; 89 g carb; 0 chol; 78 mg sod; 15 g fiber; vegan
Recipe From: Vegetarian Times, Jan 94.
Roasted Rack Of Lamb With Black Olive Sauce
Sauce:
4 garlic cloves, peeled and crushed
4 shallots, peeled and chopped
1 tablespoon black peppercorns
1/2 cup unsalted butter
2 cup madeira
2 cup red wine
1 small rosemary sprig
1 medium tomato, diced
1 cup demi-glace *
1/2 cup pitted nicoise olives
salt and black pepper
The Lamb:
2 lamb racks, 8 chops each **
1 tablespoon olive oil
salt and black pepper
1 rosemary sprig, leaves only, chopped
* Or good quality lamb or beef broth.
** Chine bones and fat removed.
The Sauce: Sauté the garlic, shallots lots and peppercorns in 1 tablespoon butter until lightly browned, Add the Madeira and red wine, rosemary and tomato. Simmer until reduced by two-thirds, leaving about 1 cup total.
Add the demi-glace and return to a boil. Whisk in remaining butter a little at a time until it is incorporated. If you wish a thicker, richer sauce, add more butter. Strain sauce through a fine strainer, then transfer to a blender. Add half the olives and puree until almost smooth. Roughly chop the remaining olives and add to the sauce. Season with salt and pepper to taste. Set aside in a warm place until serving time.
The Lamb: Rub racks well with olive oil and season with salt, pepper and rosemary. Let come to room temperature.
Heat a roasting pan or large sauté pan until very hot. Add a few drops oil and sear the lamb racks in it on all sides until brown. Place the racks bone side down in the hot pan and transfer to a 400F oven. Roast to medium rare, or to desired doneness, 10 to 20 minutes.
Let lamb rest for 15 minutes, then slice into 8 chops per rack. Serve 2 to 4 chops to a plate (napped with a bit of sauce) with garlic mashed potatoes and lightly cooked vegetables of your choice.
Makes 4 servings.
Per Serving: 1,030 calories, 88 g protein, 8 g carbohydrates, 57 g fat, 27 g saturated, 328 mg cholesterol, 382 mg sodium, I g fiber.
Recipe From: San Francisco Chronicle, 7/8/92.
Demi-Glace
1 tblsp vegetable Oil
3 ribs celery, chopped
2 onions, chopped, including skin
2 carrots, chopped
3 tblsp tomato paste
5 lbs whole chicken wings
3 1-inch think slices beef shank
6 quarts of cold water
1-3 bay leaf
1/2 tsp whole black peppercorns
Preheat your oven ro 425°F (220°C)
Oil a large roasting pan with the oil. Place the veggies in the pan. Drizzle the tomato paste over the veffies, toss together. Arrange chicken wings and beef shanks on top of the veggies.
Bake in the oven for 45 minutes. Turn the chicken and beef pieces. Continue roasting until the mixture is well browned and a bit charred, about another 40 to 50 minutes.
Transfer the mixture to a large stock pot along with all the pan juices. Add 6 quarts of cold fresh water, bay leaves, and peppercorns. Bring to a simmer over high heat, reduce heat to lowgentle simmer with small bubbles and very little movement. Simmer until meat falls off the bones and the flavor has extracted from the chicken and the beef, roughly 12 to 14 hours. Remove from heat.
Strain out all the solids. Return pot to heat and bring to a simmer over a midium to medium-high heat. reduce to 2 quarts, or by 50 percent. Strain through a strainer into a contrainer, press dwon solids in strainer to extract all the liquids.
Bring to room temperature before covering, refrigerate. When demi-glace has solidified, gently use a spatula to scrap off any fat that has collected at the top.
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