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
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
Bok Choy Gratin
I had a bunch of baby bok choy in my fridge that needed to get used before making its way to the trash can. I grew up in a household that didn’t believe in wasting food and it pains me to throw food out. I would rather create a disaster meal then throw food away. This is how I created this dish and it actually turned out quite tasty.
INGREDIENTS
1 Sliced Yellow Onion
1 Diced Tomato
10 Chopped Garlic Cloves
8 Ounces Unsalted Butter
6 Small Bunches Baby Bok Choy
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Cup Panko Bread Crumbs
1 Cup Grated Parmesan Cheese
Preheat your oven to 350° F. Tear off the bok choy leaves, wash & dry them. In a large skillet melt the butter over a medium low heat. When the butter is melted add the garlic and onions. Stir and cook for 1 minute. Add the tomatoes and bok choy leaves. Season with the salt and pepper. Stir and cook for 2 minutes. Remove from the heat and pour into a large glass baking dish. In a small bowl mix together the panko bread crumbs and Parmesan cheese. Sprinkle the bread crumb mixture over the vegetables. Place, uncovered into the oven and bake for 35 minutes until done. Remove from the oven and serve hot. Serves 4
Avocado & Corn Salad
This salad is a nice change of pace and super easy to make. I served this salad with lamb chops last night.
INGREDIENTS
2 Peeled & Diced Avocados
2 Chopped Green Onions
10 Halved Cherry Tomatoes
1 Cup Fresh Cooked Corn
1/4 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Black Pepper
4 Ounces Vinaigrette Salad Dressing
In a large serving bowl, toss together the tomatoes, avocados, green onions, tomatoes and corn. Dust lightly with the black pepper and kosher salt. Pour the vinaigrette over the salad. Cover and chill for at least one hour before serving to blend the flavor. Serves 4
Delicious Buttered Peas
All peas taste best when harvested young and tender. They are the sweetest at this stage because the sugars have not transformed into starch. Peas take longer to cook than one might expect. I find that it takes at least 6 minutes, in salted boiling water, to cook the peas. Keep tasting them and drain them when they’re done.
INGREDIENTS
2 Cups Shelled Peas
2 Large Sliced Shallots
3 Minced Garlic Cloves
1/2 Cup Cubed Ham
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
6 Ounces Butter
2 Tablespoon Olive Oil
In a medium size pot boil the peas in salted water for 6 minutes or more if needed. While the peas are boiling sauté the shallots, garlic and cubed ham in a medium size sauté pan. Cook for 3 minutes over a medium heat stirring constantly. Turn off the heat when done. Drain the peas and return the peas to the pan. Add the butter, sauté ingredients, salt and pepper. Stir until the butter has melted. Serve immediately. Serves 4
Summer Corn & Tomato Salad
This salad is so easy to make as it really takes little effort to chop tomatoes and cut the kernels off of the ears of corn. The reward is a nice summer salad and very portable to make ahead for picnics and cookouts.
INGREDIENTS
5 Cups Fresh Corn Kernels (10 Large Ears)
1/4 Cup Grape Seed Oil
3 Tablespoons Raspberry Vinegar
Juice of 1 Lime
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
4 Ripe Chopped Tomatoes
10 Chopped Green Onions
1/3 Cup Chopped Cilantro or Italian Parsley
Insert a vegetable steamer into a medium size pot filled with salted water. Bring the water to a boil. Put the corn kernels in the steamer basket. Cover and steam for 5 minutes. If you do not have fresh corn then you may use frozen corn, but do not use canned corn. In a small size bowl whisk together the grape seed oil, vinegar, lime juice, salt and pepper. Core, seed and coarsely chop the tomatoes. Chop both green and white parts of the green onions. Chop the cilantro or Italian parsley. Combine the corn, tomatoes, green onions and cilantro (or Italian parsley) in a large size bowl. Toss with the dressing. Serve either at room temperature or chilled. This salad will keep, covered, in the refrigerator for 3 days. Serves 8
Wok Garlic Green Beans
If you don’t have a wok don’t worry about it. Just use a large sauté pan.
INGREDIENTS
1 Tablespoon Sesame Oil
4 Slices Chopped Uncured Smoked Bacon
1 Pound Trimmed Green Beans
6 Sliced Garlic Cloves
1 Large Chopped Green Onion
1 Tablespoon Fresh Lemon Juice
Heat the oil in a large sauté pan or wok over a high heat. Add the chopped bacon and cook for 2 minutes. Add the green beans and stir fry for 5 minutes over a medium heat. Add the garlic and green onions and cook for another minute. Stir in the lemon juice and cook for another minute. Remove from the heat and transfer to a serving dish. Serves 4
Southern Cornbread
Here is a classic unsweetened Southern cornbread that is perfect for a round or rectangular loaf, a savory stuffing and corn sticks. For savory variations, stir into the batter a generous handful of crumbled crisp bacon or cut corn kernels, some minced fresh jalapenos or chopped scallions or a cup of shredded Monterey Jack cheese.
INGREDIENTS
1 1/2 Cups Coarse Ground Yellow Cornmeal
3/4 Cup Unbleached Flour
3/4 Teaspoon Salt
2 Teaspoons Baking Powder
2 Beat Eggs
1/2 Cup Buttermilk
1 Cup Milk
3 Tablespoons Melted Unsalted Butter
Preheat your oven to 375° F. Grease a 2 quart glass baking dish. In a large size bowl, stir together the cornmeal, flour, salt and baking powder. In a separate medium size bowl, beat the eggs with the buttermilk and milk. Add the egg mixture to the cornmeal mixture and stir together until just moistened. The batter should be slightly lumpy. Stir in the melted butter. Pour the batter into the prepared baking dish and bake for 25 minutes until the top is golden brown. Remove from the oven and allow the cornbread to cool in the pan for 10 minutes before cutting it into squares and serving. If you are using it for stuffing, let the cornbread cool in the pan for 10 minutes, then turn it out onto a large baking sheet. Using your fingers, crumble the cornbread into coarse bits. Spread the crumbles out on the baking sheet and allow them to air dry for 2 hours. Then prepare the stuffing or store the cornbread in a plastic bag for up to 2 days. Serves 8 or makes 2 quarts crumbled.
Sour Cream Gratin Potatoes
All I have to say about this side dish is DELICIOUS! Serve beside beef steak or chicken and you have a beautiful meal.
INGREDIENTS
1 1/4 Pounds Russet Potatoes
1 Cup Sour Cream
1 Beaten Egg
1/2 Cup Milk
2 Teaspoons Minced Garlic
1 Tablespoon Minced Dill
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
1 Cup Shredded Monterey Jack Cheese
Preheat your oven to 375° F. In a medium saucepan put the potatoes in lightly salted water and bring to a boil. Cook the potatoes on low boil for 15 minutes until just tender. Remove from the heat and drain. Let cool slightly and then peel. Slice the potatoes and put in layers in a buttered 9×6 baking dish. In a medium size mixing bowl combine the sour cream, egg, milk, garlic, dill, salt and pepper. Pour over the potatoes. Evenly spread the cheese over the top and bake in the oven for 40 minutes until golden and bubbly. Remove from the oven and let sit for 5 minutes. Serve alongside the main dish of your choice. Serves 4
Corn & Black Bean Salad
This simple and colorful salad is packed full of flavor. With the combination of sweet corn, tender black beans, cherry tomatoes and zesty cilantro in a vinaigrette dressing what could be better.
INGREDIENTS
2 Cups Fresh or Frozen Corn
1/2 Cup Chopped Red Onion
2 Tablespoons Malt Vinegar
1 Tablespoon Olive Oil
1 Tablespoon Fresh Lime Juice
1/2 Teaspoon Sea Salt
1/2 Teaspoon Freshly Ground Pepper
4 Cups Black Beans
1 Cup Halved Cherry Tomatoes
1/3 Cup Chopped Cilantro
In a medium size pot add water and bring to a boil. Add the fresh corn and cook for 1 minute. Remove from the heat and drain well. Rinse in cold water and drain again. If you are using frozen corn skip the cooking process. Just thaw the corn out. In a large size bowl whisk together the malt vinegar, olive oil, lime juice, salt and pepper to make the dressing. Add the beans, corn, chopped onions and cherry tomato halves. Toss just until all of the ingredients are incorporated. Cover and chill for at least 3 hours. Add the cilantro and toss again before serving. Serves 4
