Month: June 2016

Shaved Asparagus Salad
June 28, 2016

Shaved Asparagus Salad

This is hardly a recipe.  I saw it on Smitten Kitchen awhile back, and it’s one of my favorite things to do during asparagus season. All you do, after rinsing and letting the asparagus dry, is lay the asparagus flat on a cutting board, and …

Salad
June 27, 2016

Pesto! Pesto!

  Basil Pesto made with Toasted Pine Nuts   4 Cups Basil 1/3 Cup Toasted pine nuts 1/2 Cup olive oil 2 large cloves garlic (could go to 3) 1/4 cup grated Pecorino Romano 1/2 cup grated Parmesan Juice of one lemon Sea salt to …

Sauces
Super Easy (and Delicious) Caprese Chicken
June 23, 2016

Super Easy (and Delicious) Caprese Chicken

Caprese Chicken
 
Olive Oil
Boneless chicken breasts
Salt and pepper
Garlic
Balsamic vinegar
Sliced grape tomatoes
Fresh Basil
Bel Gioioso (or other fresh) Mozzarella
Heat olive oil over slightly above medium heat.  Gently pound out chicken pieces to an even thickness (do not pound thin).  Generously salt and pepper, and add to the hot pan.  Cook 4-5 minutes on each side.
Meanwhile, slice grape tomatoes in half.  Mince the garlic.  Roll the basil and slice into thin strips.
When the chicken is done, remove it to a plate.  Pour a generous splash of balsamic into the pan, followed by the minced garlic.  Stir the garlic about 30 seconds, just until it is fragrant.  Add the tomatoes and cook 3 minutes, stirring occasionally.  Add some basil, cook another minute or so.
Add back the chicken and top with mozzarella.  Cover the pan, and let the mozzarella melt.
Remove the chicken to a plate, and spoon the tomatoes and sauce over the chicken.
Main Dish
The Best Grilled Hamburgers Ever
June 17, 2016

The Best Grilled Hamburgers Ever

Best Hamburgers Ever   1 pound ground beef 1 slice white bread, trimmed and cubed 2 Tablespoons milk (or half and half or cream, whatever you have) 2 Teaspoons A1 Steak Sauce 3/4 Teaspoon salt 1/2 Teaspoon black pepper 1 clove minced garlic Sprinkle milk …

Main Dish
Creamy Garlic Vinaigrette with Frisée
June 17, 2016

Creamy Garlic Vinaigrette with Frisée

1 clove garlic 1 tsp Dijon mustard 1 Tablespoon Sherry Vinegar 1/4 cup heavy cream (I just use half and half, which I always have) 2 Tablespoons olive oil 2 Tablespoons canola oil Freshly ground black pepper The fresh garlic we got this week was …

Salad
Asian Style Lettuce Wraps with Dipping Sauce
June 12, 2016

Asian Style Lettuce Wraps with Dipping Sauce

The dipping sauce is delicious, and it makes a lot.  I have even used it as a salad dressing.
  • DIPPING SAUCE
  • 1/4 cup sugar
  • 1/2 cup water

Whisk the sugar and water together until the sugar dissolves before you add the remaining ingredients.

  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons ketchup
  • 1 tablespoon lemon juice
  • 1/8 teaspoon sesame oil
  • 1 tablespoon hot mustard
  • 2 teaspoons water
  • 1 tsp garlic paste
  • 1 to 2 tsps Sambal Oelek

When I make this for my husband, I leave out the hot mustard and use less Sambal Oelek as he does not like much heat.  For me, this is a little too flat and sweet, so I’ll put some of the dipping sauce aside and add a bit of the hot mustard and Sambal Oelek to that to add back a little heat.

Lettuce Wraps
1 head Butterhead lettuce
1 lb ground pork, chicken or beef
1 large yellow onion
2 garlic cloves, minced
Toasted sesame oil
Vegetable oil
1 bunch green onions, chopped
Cilantro and Thai Basil for topping
Next I washed and spun dry the butterhead lettuce leaves.  These are the very best for lettuce wraps–sweet, tender, and flexible enough to wrap without breaking.  That OXO salad spinner is the best at spinning off that water!
Just like with a stir fry, I get everything prepped before beginning. I chopped one onion, minced two cloves of garlic, and sliced some green onions.
Sauce for the meat mixture
1 Tablespoon soy sauce
1/4 cup hoisin sauce
2 teaspoons ginger paste
1 Tablespoon rice wine vinegar
1 teaspoon Sambal Oelek
I also chopped up cilantro and Thai basil to top my lettuce wraps.
Pulse 1 pound of ground meat in a food processor (I now like ground pork the best in this) to get that fine crumble when you brown it. Heat 1 tablespoon toasted sesame oil over medium high heat and add the meat, and brown.  Drain the meat and remove to a bowl while you cook the onions.
Once it was browned, I removed it to a bowl and added the onions to the same pan, cooking over medium heat about 6 minutes until softened.
Once softened, in went the garlic, stirring until fragrant (around 30 seconds) then added everything from the hoisin sauce to the toasted sesame oil.
After mixing that well, add in the green onions and cook just until wilted–about 2 minutes.
And add back the ground meat, mixing throughly until all is heated through.
The recipe suggests lining a platter with the lettuce leaves, and mounding the meat mixture in the center.
I had the Thai Basil and cilantro at the side.
Scoop the meat into the lettuce leaf, top with the herbs, and dip in the special sauce.
 few things learned for next time–I only had some of the smaller lettuce leaves left.  Definitely would have been a little easier with larger leaves.  With these small leaves I couldn’t really wrap the meat like a burrito, and I was basically dipping my entire hand into the sauce!
In a pinch, I I think this could easily just be done as a salad.  Top the lettuce with the meat mixture and herbs, and use the dipping sauce as salad dressing.
Main Dish