Burrata, Tomato & Basil Salad
This salad is very similar to a caprese salad. The burrata is silky on the outside and creamy on the inside which boasts a richly sweet and milky flavor. Since burrata is a delicate cheese it should be handled as little as possible. I love this salad so much. It is great as a main dish by itself or layered with strips of grilled steak. It also makes a nice appetizer or side dish. The perfect combination of flavors and textures make this delicious salad truly magical.
INGREDIENTS
3 Ripe Tomatoes
12 Ounces Burrata Cheese
25 Fresh Basil Leaves
Extra Virgin Olive Oil
Balsamic Vinegar
Kosher Salt
Freshly Ground Pepper
Cut the tomatoes into slightly thick slices. Very carefully slice the burrata cheese into slices. On a large shallow platter layer alternating the slices of tomatoes and burrata and top with basil leaves. Drizzle the salad with the olive oil and balsamic vinegar. Season with kosher salt and freshly ground pepper. Serve immediately. Serves 6
Victoria’s Blueberry Crisp
This is a great dessert to make while blueberries are in season. If you bring my blueberry crisp to a picnic or potluck you are sure to be a big hit.
INGREDIENTS
4 Cups Fresh Blueberries
1/4 Cup Light Brown Sugar
4 Tablespoons Unbleached Flour
1 Teaspoon Ground Cinnamon
Topping:
1/2 Cup Old Fashioned Oats
1/2 Cup Unbleached Flour
1/2 Cup Light Brown Sugar
1/4 Cup Sugar
1/2 Teaspoon Ground Cinnamon
12 Tablespoons Cold Butter
Preheat your oven to 350° F. Pour the blueberries into a 9 inch glass baking dish. In a medium size bowl combine 1/4 cup light brown sugar, 4 tablespoons unbleached flour and 1 teaspoon ground cinnamon. Pour the mixture over the blueberries and gently mix. For the topping combine 1/2 cup old fashioned oats, 1/2 cup unbleached flour, 1/2 cup light brown sugar, 1/4 cup sugar, 1/2 teaspoon ground cinnamon and 12 tablespoons gold butter in a medium size bowl. Cut in the butter until the mixture looks like coarse crumbs. You can achieve this by using either a pastry blender or two forks. Sprinkle the topping over the blueberries and bake in the oven for 50 minutes until your crisp is bubbly around the edges. Serve warm with vanilla ice cream. Serves 6
Grilled Corn With Paprika Butter
Grilled corn is heaven. Slather your grilled corn with paprika butter and you will be in nirvana.
INGREDIENTS
4 Ears Of Corn
1/2 Stick Softened Butter
2 Grated Garlic Cloves
1/4 Teaspoon Finely Chopped Rosemary
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
Boil the corn in salted water for just 5 minutes until tender. You do not want to overcook the corn. Remove the corn from the water and let rest for a few minutes before placing on the grill. Place the ears of corn on your hot grill and cook for about 1 to 2 minutes on each side (four sides). Make sure not to let the corn burn. Remove from the grill and spread with the paprika butter. To make the paprika butter mix the butter, garlic, smoked paprika, chopped rosemary, salt and pepper in a small bowl. Serves 4
Pork Tenderloin Tacos
INGREDIENTS
2 Large Quartered Shallots
4 Halved Jalapeno Peppers
1 Sliced Tomato
4 Whole Green Onions
2 Cups Shredded Cheddar Cheese
1 Two Pound Thinly Sliced Spice Roasted Pork Tenderloin
Olive Oil
Salsa For Garnish
1 Sliced Lime
Warm Tortillas For Serving
Rub the pork tenderloin with a spice mixture of your choice. Victoria’s Dry Rub makes a great rub for this tenderloin. Place the spiced tenderloin with the quartered shallots, halved jalapeno peppers and whole green onions on a foil covered roasting pan. Drizzle the tenderloin and the vegetables with olive oil and roast at 350° F for 45 minutes. When done cooking remove from the oven and let sit for 15 minutes. Thinly slice the pork tenderloin and transfer to a serving plate. Add the roasted shallots, jalapeno peppers and green onions to the serving plate. Fill warm tortillas with shredded cheese, sliced pork, sliced tomatoes, shallots, jalapeno peppers and green onions. Top with salsa and fresh lime juice. Serves 4
Homemade Tortillas
INGREDIENTS
2 Cups Unbleached Flour
1 Teaspoon Kosher Salt
1/4 Cup Lard
1 Tablespoon Vegetable Oil
1/2 Cup Warm Water
In a large bowl stir together the flour with the salt. With a pastry blender cut in the lard until the mixture looks like meal. Drizzle the vegetable oil over the mixture and then stir in the warm water with a fork to form the dough. On a lightly floured surface knead the dough for 4 minutes until the dough is smooth and elastic. For the dough into a ball and cover with plastic wrap. Let rest for 1 hour. Heat a dry skillet over a medium low heat until hot. Cut the dough into 12 equal pieces and form into 12 balls. On a lightly floured surface roll out the balls one at a time. Use just enough to prevent from sticking. Keep the remaining dough covered with the plastic wrap. You will want each ball rolled out to about 7 inches round and the thickness should be even. Cook one tortilla while you roll out the next one. Cook for 45 seconds on each side. Move the tortilla around to make sure that the tortilla is evenly cooked. Remove from the skillet and transfer to a clean kitchen towel to stack when done cooking each one. Cover with the kitchen towel until ready to serve. Makes 12 tortillas.
Panko Talapia
I try to make a fish dish at least once a week. Sometimes it is hard to come up with different ways to cook fish. I love using various flavors of panko breadcrumbs for fish dishes. Panko breadcrumbs are Japanese breadcrumbs. They are coarser and lighter than ordinary breadcrumbs. When cooked, panko’s color turns a rich golden brown and the texture becomes crisp and airy. Here is a quick and easy dish that everyone will love.
INGREDIENTS
1 Pound Talapia
2 Beaten Eggs
1 Cup Panko Breadcrumbs
1/4 Cup Olive Oil
1 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Heat the olive oil in a large sauté pan. Pour the beaten eggs onto a large plate and pour the panko breadcrumbs onto a separate large plate. Rinse the fish and pat dry with paper towels. Salt and pepper the fish filets. Dip both sides of the fish into the beaten eggs and then dip both sides into the breadcrumbs. Place coated fish into the heated olive oil. Cook for 5 minutes on each side. Transfer to a serving plate. Serve with homemade tartar sauce. Serves 2
Hoisin Chops
Hoisin sauce (also called Peking sauce) is an Asian sauce and is often used in Asian cooking much like how BBQ sauce is used in American cooking. Hoisin sauce is made from soybean paste, garlic, chilies, sugar, vinegar and various spices and is a great glaze for meat and fish (Peking Duck). Hoisin sauce is also a nice condiment which can also gives extra flavor to noodle and stir fry dishes.
INGREDIENTS
4 Large Bone-In Pork Chops
1 Cup Hoisin Sauce
1/4 Cup White Wine
5 Chopped Garlic Cloves
2 Tablespoons Toasted Sesame Oil
1/4 Cup Hoisin Sauce For Basting
With a meat tenderizer pound out the four chops. In a medium size bowl combine the hoisin sauce, white wine, sesame oil and garlic cloves. Place the 4 pork chops in a large ziplock bag. Pour the hoisin sauce marinade over the chops. Close the ziplock bag and give a gentle shake to cover all of the chops. Put into the fridge overnight. When you are ready to cook the chops remove them from the fridge. Cover your broiler pan with foil and place the chops on top of the foil. Let the chops rest for 15 minutes to come to room temperature. Baste with additional Hoisin sauce and place under the broiler for 4 to 8 minutes per side. You can also cook these chops on the grill. Turn the chops over and baste with more sauce. When done remove from the oven and transfer to a serving plate. Serve with rice and salad. Serves 4
Nana’s Calzone
Nana’s Calzone is a delicious lunch or it can be served cold on a summer day. When I serve it warm, I top it with a bit of marinara sauce. All that is needed to complete the meal is a nice tossed salad.
INGREDIENTS
1 Pound Prosciutto
2 Pounds Ricotta Cheese
1 Cup Grated Parmesan Cheese
3 Eggs
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Olive Oil
1/2 Pound Cubed Mozzarella Cheese
1 Pound Pizza Dough (Store Bought or Homemade)
1 Cup Marinara Sauce
Preheat your oven to 350° F. In a large size bowl mix together the prosciutto, ricotta, Parmesan, eggs, salt and pepper. Set aside. Stretch the pizza dough to make a 12 to 14 inch round. Leave the dough slightly thick so that the filling will not ooze out. Put the dough on a lightly oiled pizza pan. Avoid the edges of the pan. Spoon the filling onto half of the pizza round and fold the other half of the dough over to form a large turnover. Press the edges tightly together, with your fingertips, until all of the dough is sealed. Moisten the top and sides of the calzone with olive oil by using the palm of your hand to spread it evenly. Cut a few slits in the middle of the calzone. Put some cubes of the mozzarella and a couple tablespoons full of marinara sauce in each of the slits. Use all of the cheese and sauce. Bake the calzone in the oven for 45 minutes until golden brown. I like to use the medium rack in the oven. Remove from the oven and let sit for 20 minutes. This will allow the cheese to set. Cut into slices and serve as a lunch dish or an appetizer. Top with more marinara sauce. As an appetizer serves 8 and as a main course serves 1 to 2.
Basic Pizza Dough
3/4 Cup Lukewarm Water
1 Package Dry Yeast
1/8 Teaspoon Sugar
3 Cups Unbleached Flour
1 Teaspoon Kosher Salt
1/4 Cup Olive Oil
Put the lukewarm water in a small bowl and sprinkle the yeast and sugar over it. Let stand in a warm and draft free place for 15 minutes until a foam forms on the top. Make sure that the water is NOT hot or it will kill the yeast. In a large bowl combine 1 cup of flour and the salt. Add the olive oil to the yeast mixture and pour the mixture into the bowl of flour. Slowly add the second cup of the flour. Stir with a wooden spoon. When the dough begins to pull away from the sides of the bowl turn it out onto a floured board. Gradually knead the rest of the flour into the dough until the dough is smooth and elastic. The dough should no longer be sticky. Depending on how moist your dough is will depend on how much flour you will need. Coat a medium bowl with olive oil and place the dough in it. Roll the dough to coat on all sides. Cover tightly with plastic wrap and set in a warm place for about an hour. The dough should double in size. To test if the dough has doubled gently press your fingers into it. If your fingers leave an impression then the dough is ready.
Garlic Grilled T-Bones
Skip the necktie gift because the way to Dad’s heart is with an unforgettable steak. Celebrate Father’s Day with a “fresh from the grill” steak that he can really sink his teeth into!
INGREDIENTS
15 Chopped Garlic Cloves
2 Tablespoons Olive Oil
1 Teaspoon Kosher Salt
4 T-Bone Steaks
1 Teaspoon Freshly Ground Pepper
Your T-bone steaks should be about 12 ounces each & 3/4 inches thick. In a small size bowl combine the chopped garlic, oil, salt and pepper. Rub the garlic mixture on both sides of the steaks. Prepare your grill and grill the steaks, covered, over a medium heat. Cook for 4 to 7 minutes per side depending on how rare you want them. You can also cook these steaks under your oven broiler 4 inches from the heat. Cook for 4 to 7 minutes. Remove from the heat and serve with a salad, baked potato or grilled romaine hearts. Serves 4
Honey Mustard Grilling & Marinade Sauce
I love this grilling and marinade sauce. It is so easy to make and is extremely versatile. You can use it on pork or chicken while grilling or as an overnight marinade.
INGREDIENTS
3 Tablespoons Dijon Mustard
3 Tablespoons Soy Sauce
3 Tablespoons Honey
1 Teaspoon Ground Ginger
3 Chopped Garlic Cloves
In a small size bowl whisk together the mustard, soy sauce, honey, ginger and garlic. Prepare your grill. Spread one side of the pork or chicken with the sauce and place sauce side down. Baste the top and grill for 6 minutes or more/less (depending on which meat or fish you are grilling). Turn your meat and baste one more time with remaining sauce. Cook another 6 minutes or more/less until done. If you decide to use this as a marinade place the meat in a ziplock bag and pour the sauce over the meat. Zip the bag and give a good shake. Place in the refrigerator overnight and remove when ready to cook. You are going to love this sauce!
