Sunday, August 14, 2011
love this post from foodcharmer.com.... perhaps it was the best meal ever!
http://foodcharmer.com/2011/06/the-best-meal-i-ever-ate-etxebarri-the-grill-master/
Tuesday, August 2, 2011
My Favorite Gazpacho Recipe
Gazpacho
adapted from Williams Sonoma recipe (williamssonoma.com)
Ingredients:
1/2 red onion, cut into 3/8-inch dice
3 lb. heirloom tomatoes, cored and cut into 3/8-inch dice
1 1/2 cucumbers, peeled, seeded and cut into 3/8-inch dice
1 Tbs. plus 1/2 tsp. kosher salt, plus more, to taste
5 tsp. fresh lemon juice
4 Tbs. olive oil
2 tsp. minced fresh flat-leaf parsley
Freshly ground pepper, to taste
2 garlic cloves
1/2 tsp. minced fresh thyme
2 Tbs. sherry vinegar
2 cups cubed French bread
1 large red bell pepper, seeded and cut into 3/8-inch dice
Crème fraîche for garnish
Directions:
In a small bowl, stir together 1/2 cup of the onion, 1 cup of the tomatoes, 3/4 cup of the cucumbers, the 1/2 tsp. salt, 1 tsp. of the lemon juice, 1 Tbs. of the olive oil, the parsley and pepper. Cover with plastic wrap and refrigerate until ready to serve. In a food processor, combine the remaining onion with the remaining 4 tsp. lemon juice, the 1 Tbs. salt, the garlic, thyme, vinegar and bread. Puree until the mixture is smooth, about 2 minutes, stopping the processor to scrape down the sides of the bowl with a rubber spatula as needed. Add the remaining tomatoes and cucumbers along with the bell pepper. Puree until the mixture is completely smooth, 2 to 4 minutes. Season with pepper. Transfer the soup to a large bowl, cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day. Just before serving, transfer the soup to the food processor. With the motor running, slowly stream in the remaining 3 Tbs. olive oil and puree for 1 minute. Taste and adjust the seasonings with salt and pepper. Ladle the gazpacho into tumblers or bowls. Garnish each portion with crème fraîche and a heaping spoonful of the diced vegetables. Serves 4 to 6.
adapted from Williams Sonoma recipe (williamssonoma.com)
Ingredients:
1/2 red onion, cut into 3/8-inch dice
3 lb. heirloom tomatoes, cored and cut into 3/8-inch dice
1 1/2 cucumbers, peeled, seeded and cut into 3/8-inch dice
1 Tbs. plus 1/2 tsp. kosher salt, plus more, to taste
5 tsp. fresh lemon juice
4 Tbs. olive oil
2 tsp. minced fresh flat-leaf parsley
Freshly ground pepper, to taste
2 garlic cloves
1/2 tsp. minced fresh thyme
2 Tbs. sherry vinegar
2 cups cubed French bread
1 large red bell pepper, seeded and cut into 3/8-inch dice
Crème fraîche for garnish
Directions:
In a small bowl, stir together 1/2 cup of the onion, 1 cup of the tomatoes, 3/4 cup of the cucumbers, the 1/2 tsp. salt, 1 tsp. of the lemon juice, 1 Tbs. of the olive oil, the parsley and pepper. Cover with plastic wrap and refrigerate until ready to serve. In a food processor, combine the remaining onion with the remaining 4 tsp. lemon juice, the 1 Tbs. salt, the garlic, thyme, vinegar and bread. Puree until the mixture is smooth, about 2 minutes, stopping the processor to scrape down the sides of the bowl with a rubber spatula as needed. Add the remaining tomatoes and cucumbers along with the bell pepper. Puree until the mixture is completely smooth, 2 to 4 minutes. Season with pepper. Transfer the soup to a large bowl, cover with plastic wrap and refrigerate for at least 1 hour or up to 1 day. Just before serving, transfer the soup to the food processor. With the motor running, slowly stream in the remaining 3 Tbs. olive oil and puree for 1 minute. Taste and adjust the seasonings with salt and pepper. Ladle the gazpacho into tumblers or bowls. Garnish each portion with crème fraîche and a heaping spoonful of the diced vegetables. Serves 4 to 6.
Two Great BBQ Recipes
Beer Brined Grilled Pork Chops
Adapted from a recipe from Bon Appetit (bonappetit.com)
Ingredients
2 cups water
2 cups dark lager beer (Look for locally brewed Hangar 24 beer)
1/4 cup coarse salt
3 tablespoons (packed) dark brown sugar
3 tablespoons mild-flavored (light) molasses
1 cup ice cubes
6 1- to 1 1/4-inch-thick center-cut bone-in pork chops
7 large garlic cloves, minced
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons dried sage leaves
1 small bunch of fresh sage leaves for garnish
Preparation
Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Garnish with fresh sage leaves.
Grilled Smashed Potatoes
Ingredients
16 small red-skinned and/or white-skinned potatoes (about 2 inches in diameter)
Olive oil
Fresh rosemary leaves
Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Using slotted spoon, transfer potatoes to kitchen towel. Cool potatoes to lukewarm, about 20 minutes. Using another towel, gently press each potato until split open and flattened to scant 1-inch thickness (don't press too flat or potatoes will break apart).
Brush large baking sheet with oil. Transfer potatoes to prepared sheet. Brush potato tops with oil; sprinkle with salt, pepper, and some rosemary leaves. Can be made 2 hours ahead. Let stand at room temperature.
Prepare barbecue (medium-high heat). Place potatoes, oiled side down, on grill. Brush with oil. Cook until crisp and beginning to color, about 5 minutes per side.
Transfer to platter; sprinkle with more rosemary leaves and serve hot.
Adapted from a recipe from Bon Appetit (bonappetit.com)
Ingredients
2 cups water
2 cups dark lager beer (Look for locally brewed Hangar 24 beer)
1/4 cup coarse salt
3 tablespoons (packed) dark brown sugar
3 tablespoons mild-flavored (light) molasses
1 cup ice cubes
6 1- to 1 1/4-inch-thick center-cut bone-in pork chops
7 large garlic cloves, minced
3 teaspoons coarsely ground black pepper
2 teaspoons salt
2 teaspoons dried sage leaves
1 small bunch of fresh sage leaves for garnish
Preparation
Combine 2 cups water, beer, 1/4 cup coarse salt, sugar, and molasses in large bowl. Stir until salt and sugar dissolve. Stir in ice. Place pork chops in large resealable plastic bag. Pour beer brine over pork chops; seal bag. Refrigerate 4 hours, turning bag occasionally.
Prepare barbecue (medium-high heat). Remove pork chops from beer brine; pat dry. Mix garlic, pepper, 2 teaspoons salt, and sage in small bowl. Rub garlic mixture over both sides of pork chops. Grill pork chops until instant-read thermometer inserted into center of chops registers 145°F to 150°F, about 10 minutes per side, occasionally moving chops to cooler part of rack if burning. Transfer chops to platter; cover with foil, and let stand 5 minutes. Garnish with fresh sage leaves.
Grilled Smashed Potatoes
Ingredients
16 small red-skinned and/or white-skinned potatoes (about 2 inches in diameter)
Olive oil
Fresh rosemary leaves
Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Using slotted spoon, transfer potatoes to kitchen towel. Cool potatoes to lukewarm, about 20 minutes. Using another towel, gently press each potato until split open and flattened to scant 1-inch thickness (don't press too flat or potatoes will break apart).
Brush large baking sheet with oil. Transfer potatoes to prepared sheet. Brush potato tops with oil; sprinkle with salt, pepper, and some rosemary leaves. Can be made 2 hours ahead. Let stand at room temperature.
Prepare barbecue (medium-high heat). Place potatoes, oiled side down, on grill. Brush with oil. Cook until crisp and beginning to color, about 5 minutes per side.
Transfer to platter; sprinkle with more rosemary leaves and serve hot.
Tuesday, July 19, 2011
Got Tomatoes ????
Here's three great recipes for fresh tomatoes:
Tomatoes, Pecans, Peaches, Blue Cheese and Basil Salad
Makes 6 servings
1/3 cup white balsamic vinegar (if no white is available, ok to use dark brown)
1 garlic clove, minced
2-3 tablespoons olive oil
1/8 teaspoon salt
1 large fresh peach, peeled and diced
2 tablespoons fresh basil, chiffonade
2-3 lb. sliced heirloom tomatoes
3oz crumbled blue cheese (substitute with goat or feta if you prefer)
½-3/4 cup coarsely chopped toasted pecans
Freshly ground pepper to taste
Whisk together balsamic vinegar, minced garlic, olive oil, and salt. Stir in diced peaches into mixture Place single layer of sliced tomatoes on serving platter. (I usually overlap one edge of tomatoes for a nice presentation) Spoon out peach/balsamic/olive oil mixture over tomatoes. Then sprinkle crumbled cheese, chopped toasted pecans on top of tomatoes. Next sprinkle chiffonade of basil on top. Finally, sprinkle freshly ground pepper to taste. (If you prefer, top with additional sea salt. I prefer to skip this step but I’ve been accused of “under-salting”!)
Grilled Tomatoes with Basil Vinaigrette
Makes 6 servings
3 yellow tomatoes
3 red tomatoes
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons white balsamic vinegar
2 tablespoons chopped fresh basil
Garnish: fresh basil sprigs
Clean and preheat grill. (You may also prepare this recipe indoors using a grill pan on the stovetop). Soak skewers submerged in water for at least ½ hr. Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1-2 tablespoon oil; sprinkle with salt and pepper. Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often. Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish with fresh basil, chiffonade cut.
Roasted Tomatoes with Feta and Basil
Makes 6 servings
6 plum tomatoes
Salt and pepper to taste
1/2 teaspoon mixed fresh herbs (basil, thyme, rosemary, etc)
2/3 cup crumbled feta cheese
1/4 cup Italian dressing (use olive oil and mix of fresh herbs from your garden or from the farmer's market)
Handful fresh basil, chiffonade cut
Preparation
Cut tomatoes in half lengthwise, and place, cut sides up, on a baking sheet. Sprinkle evenly with salt and pepper to taste, Italian seasoning, and feta cheese. Drizzle evenly with 1/4 cup Italian dressing. Broil 3 inches from heat 2 to 3 minutes or just until cheese starts to brown.
Tomatoes, Pecans, Peaches, Blue Cheese and Basil Salad
Makes 6 servings
1/3 cup white balsamic vinegar (if no white is available, ok to use dark brown)
1 garlic clove, minced
2-3 tablespoons olive oil
1/8 teaspoon salt
1 large fresh peach, peeled and diced
2 tablespoons fresh basil, chiffonade
2-3 lb. sliced heirloom tomatoes
3oz crumbled blue cheese (substitute with goat or feta if you prefer)
½-3/4 cup coarsely chopped toasted pecans
Freshly ground pepper to taste
Whisk together balsamic vinegar, minced garlic, olive oil, and salt. Stir in diced peaches into mixture Place single layer of sliced tomatoes on serving platter. (I usually overlap one edge of tomatoes for a nice presentation) Spoon out peach/balsamic/olive oil mixture over tomatoes. Then sprinkle crumbled cheese, chopped toasted pecans on top of tomatoes. Next sprinkle chiffonade of basil on top. Finally, sprinkle freshly ground pepper to taste. (If you prefer, top with additional sea salt. I prefer to skip this step but I’ve been accused of “under-salting”!)
Grilled Tomatoes with Basil Vinaigrette
Makes 6 servings
3 yellow tomatoes
3 red tomatoes
3 tablespoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons white balsamic vinegar
2 tablespoons chopped fresh basil
Garnish: fresh basil sprigs
Clean and preheat grill. (You may also prepare this recipe indoors using a grill pan on the stovetop). Soak skewers submerged in water for at least ½ hr. Cut tomatoes in half; thread onto skewers, alternating colors. Brush with 1-2 tablespoon oil; sprinkle with salt and pepper. Grill, covered with grill lid, over medium heat (300° to 350°) 10 minutes, turning skewers often. Combine remaining 2 tablespoons oil, vinegar, and basil; drizzle over kabobs. Garnish with fresh basil, chiffonade cut.
Roasted Tomatoes with Feta and Basil
Makes 6 servings
6 plum tomatoes
Salt and pepper to taste
1/2 teaspoon mixed fresh herbs (basil, thyme, rosemary, etc)
2/3 cup crumbled feta cheese
1/4 cup Italian dressing (use olive oil and mix of fresh herbs from your garden or from the farmer's market)
Handful fresh basil, chiffonade cut
Preparation
Cut tomatoes in half lengthwise, and place, cut sides up, on a baking sheet. Sprinkle evenly with salt and pepper to taste, Italian seasoning, and feta cheese. Drizzle evenly with 1/4 cup Italian dressing. Broil 3 inches from heat 2 to 3 minutes or just until cheese starts to brown.
Simple Homemade Barbecue Sauce !
Basic Barbecue Sauce
This traditional American barbecue sauce is good on chicken, spareribs and hamburgers as well as beef brisket sandwiches. Because the sauce contains sugar, it burns easily and should be brushed on during the last 10-15 minutes of cooking. Use any remaining sauce to finish, just before serving.
Ingredients
2 tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1 ½ cups ketchup
½ cup cider vinegar
¼ cup Worcestershire sauce
½ cup sugar
1 tbsp chili powder
½ tsp cayenne pepper
In a saucepan over medium heat, warm the oil. Add the onion and garlic and cook gently, stirring for about 3 minutes. Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder and cayenne. Reduce heat and simmer, partially covered until the sauce had thickened slightly, for about 20 minutes. Makes about 2 ½ cups.
This traditional American barbecue sauce is good on chicken, spareribs and hamburgers as well as beef brisket sandwiches. Because the sauce contains sugar, it burns easily and should be brushed on during the last 10-15 minutes of cooking. Use any remaining sauce to finish, just before serving.
Ingredients
2 tbsp vegetable oil
1 onion, finely chopped
3 garlic cloves, minced
1 ½ cups ketchup
½ cup cider vinegar
¼ cup Worcestershire sauce
½ cup sugar
1 tbsp chili powder
½ tsp cayenne pepper
In a saucepan over medium heat, warm the oil. Add the onion and garlic and cook gently, stirring for about 3 minutes. Add the ketchup, vinegar, Worcestershire sauce, sugar, chili powder and cayenne. Reduce heat and simmer, partially covered until the sauce had thickened slightly, for about 20 minutes. Makes about 2 ½ cups.
Wednesday, July 13, 2011
whew whooooooo
Two days left--- then the Summer program ends at The Burrage Mansion. Thanks to the wonderful staff from Kaiser Hospital, Boys and Girls Club of Redlands and The Rochford Foundation for making this wonderful program possible. More soon on this fantastic project. Support your local Boys and Girls Club !
Sunday, July 3, 2011
Locally Produced Olive Oil !
Over the last few months, I've been purchasing olive oil from Malibu Olive Company, at the downtown Redlands Farmer's Market. I've also seen Malibu Olive Co selling their wonderful products at other area farmer's markets, such as Palm Springs.
All of the olive oils Malibu Olive Co produces are incredible, it's probably the best olive oil I've ever tasted. AND, it's great to be able to finally tell clients I am using locally produced olive oil.
Be sure to pick up your bottle of Malibu Olive Oil, I know you'll find it to be delicious too. If you're just started to learn more about olive oil and the various flavor pallets- stop by the Malibu Olivre Co booth at the downtown Redlands Farmer's Market for a sample. The staff from Malibu Olive Co will educate you about various types of olive oils, what characteristics to look for in quality olive oil and give you samples to distinguish the various types.
The Farmer's Chef
All of the olive oils Malibu Olive Co produces are incredible, it's probably the best olive oil I've ever tasted. AND, it's great to be able to finally tell clients I am using locally produced olive oil.
Be sure to pick up your bottle of Malibu Olive Oil, I know you'll find it to be delicious too. If you're just started to learn more about olive oil and the various flavor pallets- stop by the Malibu Olivre Co booth at the downtown Redlands Farmer's Market for a sample. The staff from Malibu Olive Co will educate you about various types of olive oils, what characteristics to look for in quality olive oil and give you samples to distinguish the various types.
The Farmer's Chef
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