Deli ciou s Sum mer Summer 2013
salads
fig salad beet salad tabouli salad heirloom tomato salad
grill
abocado burger chimichurri sauce bbq sauce chicken bbq
sorbet
strawberry-orange sorbet chocolate sorbet lemon sorbet rhubarb sorbet
drinks
peach iced tea watermelon lemonade chai iced tea cucumber cocktail
content
Fig Salad
Ingredients: For the figs 8 figs 2 oz blue cheese, cold honey Preheat the oven to 350 F. Cored the figs just enough to make room for some blue cheese, we don't want to get rid of all the seeds. Fill them with cheese then arrange them on a baking pan. Roast them for 20 minutes and drizzle them with honey before serving.
For the salad Mix greens Extra virgin olive oil Pistachios Blue Cheese Salt and Pepper
Place the mix greens in a bowl, drizzle with olive oil and season with salt and pepper to taste, toss well. Arrange the salad in plates, top with blue cheese, pistachio and the roasted figs. Serve immediately. deliciousshots.blogspot.com
Beet Salad Ingredients: 3 medium beets Mixed greens Sea salt and freshly ground pepper Extra virgin olive oil 1/4 cup pistachios Blue cheese (I used gorgonzola dolce) 1 Lemon Bring a pot of water to a boil and add the beets. Cook until they are tender, about 30 to 40 minutes. Let them cool a little bit and rub off the skins under running water with a soft cloth. The hotter they are, the easier it will be to peel them, but be careful not to burn yourself. Slice the beets into 1/4 inch thick slices. Lightly dress the mixed greens with olive oil, fresh lemon juice, salt and pepper to taste. Arrange the salad by putting mixed greens in the center of a plate, place the sliced beets on top , add the blue cheese, pistachios and drizzle with a little more olive oil and sprinkle some sea salt.
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Ingredients:
Taboili Salad
Tabouli Salad 2 tomatoes, diced 1 Persian cucumber, seeded and diced 1 medium onion, finely chopped 1/3 cup bulgur wheat 2 parsley bunch, chopped 2 lemons 1/4 olive oil salt and pepper Cover the bulgur with water and let it soak for 3 hours or until bulgur is tender, drain the water. In a bowl, add all the ingredients and mix well. Note: I usually make this salad the day before to let all the ingredients "marinade" Also, I do not add mint but feel free to add some if you like (about 1/4 cup).
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Heirloom Tomato salad Ingredients: 3 medium heirloom tomato 3oz Feta cheese (more or less) 1/3 cup pistachios za'atar salt and black pepper olive oil micro greens, baby arugula or whatever greens you like Slice the tomatoes (a little thick) put the slices on a serving plater. Sprinkle it with za'atar, crumble the cheese on top of each slice. Arrange the micro greens on top and then the pistachios. Drizzle with olive oil and season with salt and pepper to taste.
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Grill
Avocado Burger Ingredients: (Makes 6 small burgers) 1 1/2 pounds ground beef salt and freshly ground black pepper Burger buns, split Cheese (your favorite) I used swiss cheese. 6 tomatos slices 6 lettuce leaves (or other greens) 6 thin slices of red onion For the Avocado 2 avocados salt and freshly ground black pepper 1 garlic clove, finely minced 2 tbsp lemon juice Combine all the ingredients consistency. Set aside.
in
a bowl.
Mash into a chunky
Heat the grill. Start by drizzling olive oil onto the buns and lightly grill them. Shape the ground beef into 6 patties and season to taste with salt and pepper. Cook the burgers on one side for about 4 minutes then flip and put the cheese on top and cook for 4 more minutes. To assemble the burgers, spread chipotle mayo on both sides of the buns, arrange the lettuce, followed by the tomato, meat, avocado, and onions. Garnish with an olive. Chipotle mayonnaise 1 cup of mayonnaise 3 chipotles in adobo the juice of 1/2 lemon salt and pepper to taste Puree all the ingredients in a food processor. Season to taste. deliciousshots.blogspot.com
Chimichurri Sauce
Ingredients: 1 1/2 cup parsley (or half parsley and half mint) 3 garlic cloves 1/2 cup olive olive 3 tbsp white vinegar salt and pepper to taste Combine all the ingredients in a food processor and process until smooth. Serve immediately or keep in the refrigerator until ready to use just make sure it comes to room temperature before serving.
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Barbecue Sauce Ingredients: For the BBQ sauce (makes 1 quart) 3 tbs vegetable oil 2 cups ketchup 1-8oz can tomato paste 1 cup water 1/3 cup vinegar 1/4 cup light brown sugar 1/4 cup honey 1/3 cup molasses fresh ground black pepper 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce 2 garlic cloves 1/4 cup chopped onion 1/2 tsp paprika 1/4 tsp cumin In a medium saucepan, heat the oil and saute the onions and garlic for about five minutes. Add in the rest of the ingredients. Bring mixture to a boil, reduce heat to simmer. Cook, stirring frequently, for 30 to 45 minutes.
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Barbecue Chicken
To make the marinade, combine the garlic, dijon mustard, oil, salt and pepper. Place the chicken in a large enough resealable plastic bag and add the marinade. Make sure the chicken is completely covered with the marinade. Squeeze the air out and seal the bag. Marinate the chicken in the refrigerator for at least 4 hours or overnight. Grill the chicken and brush BBQ sauce liberally two minutes before it's done. Serve immediately.
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Sorbet
Strawberry-Orange Sorbet Ingredients: 4 cups strawberries, hulled and sliced 1 cup water 1 cup fresh orange juice plus the zest 1/2 cup sugar In a saucepan, place the sugar, orange juice and water and bring it to a boil. Let it boil until sugar dissolves, about 3 minutes. Add the strawberries and the orange zest and let the mixture boil for 8 to 10 minutes. Using a hand blender (regular blender works just fine just do it in small badges) Puree the mixture and then pass the it through a fine mesh strainer. Let it come to room temperature and place in the refrigerator to chill. Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions.
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Chocolate Sorbet Ingredients: 2 cups water 1/2 cup sugar 1/2 cup cocoa powder 1/2 tsp vanilla 1 tsp cardamon 6oz chocolate, chopped In a large pot, mix together the water, cocoa powder, cardamon and sugar. Bring the mixture to a boil whisking constantly until sugar dissolves, about 3 minutes. Be careful, once the mixture starts to boil will rise. Take the pot of the heat and add the chocolate and vanilla, do not stir. Let it sit for a minute then whisk well until the chocolate has melted. Let it cool completely then refrigerate for 3 hours or until well chilled. Pour the chocolate into an ice cream maker and follow manufacture's instructions.
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lemon Sorbet
Ingredients: 3 cups water 1 cup lemon juice plus the zest of 2 lemons 1- 1/8 cups sugar 1 cup of basil leaves
In a saucepan, combine the sugar and water and bring it to a boil. Boil for 3 to 5 minutes or until the sugar dissolves. Turn off the heat and add the basil leaves. Let it steep for 10 minutes then strain it and discard the leaves. Let the syrup cool completely. When cool, add the lemon juice and zest, stir until well combined. Let the mixture chill in the fridge for a couple of hours of overnight. When ready, pour the mixture into an ice cream maker and follow manufacture's instructions.
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Rhubarb Sorbet Ingredients: 1 ½ lb. (about 6 cups) rhubarb, cut into small pieces 1 cup agave nectar 2 tsp lemon juice + zest of a lemon the seeds of ½ vanilla bean pod (optional) 1 tbsp vodka (optional but helps with texture) 1 ⅓ cups water In a saucepan, place all the ingredients (except the vodka) and bring it to a boil. Let it boil until the rhubarb breaks down, about 15 minutes. Using a hand blender (regular blender works just fine just do it in small badges) puree the mixture until smooth. Mix in the vodka, taste and adjust sweetness if necessary. Cover it and let it come to room temperature, then place in the refrigerator to chill for few hours or over night. Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions.
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Drinks
Peach I ced Tea
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Watermelon Lemonade Ingredients: (makes 8 to 10 servings) 1- 5 lb. watermelon, cut into pieces 1/2 cup lemon juice + the zest of 1 lemon 1 1/2 cup water 1/4 cup sugar Puree the watermelon (in batches) in a food processor. Strain it and discard the pulp. Add lemon juice, zest, sugar and water. Taste and adjust sugar if needed. Stir well before serving. Serve over ice and garnish with a piece of watermelon.
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Ingredients: Serves 6
Iced Chai Tea
10 cardamon pots 12 whole cloves 1 large cinnamon stick 1/2 tsp freshly ground nutmeg 6 star anise 2 tbsp fresh ginger, peeled thinly sliced 8 black peppercorns 5 cups water 2 tbsp black tea 4 tbsp brown sugar or honey 2 cup milk, warm In a saucepan, combine all the ingredients except the tea, sugar and milk. Boil for 5 minutes, remove from the heat and let the water get infused with the spices for 10 minutes. Bring it back to a boil, turn the heat off and add the tea. Steep for 2 minutes then strain the mixture. Discard spices and tea and return to the saucepan. Stir in the sugar and milk. Let cool completely and serve over ice.
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Cucumber cocktail Ingredients: 3oz vodka 3 tbsp lemon juice 1 cucumber, peeled ½ cup water 4 tbsp simple syrup Ice Cut the cucumber into 5 or 6 parts, place it in a food processor with the water. Puree until smooth and strain through a sieve. In a cocktail shaker, place the ice, cucumber juice, vodka, lemon juice and simple syrup. Shake well and strain into chilled glasses.
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thank you!
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