Archive for the ‘Cooking’ Category

• Lettuce Tacos

  Date: 2010.07.24 | Category: Cooking | Response: 0

  I know you order this lettuce cups dish each time you are at a Korean style joint, just as I do.  You either get the chicken or the veggie and then pretend like it’s an appetizer when we all know it should be the main dish!  Guilty as charged, I am.  I got really excited when I found this recipe recently and thought I should share it with you.  Don’t look at this dish as a grown up meal, kids love putting together the tacos as well.

  Ingredients:

  4 large green onions, minced
  2 garlic cloves, minced
  1/2 c. soy sauce
  2 tsp. mirin
  1 tsp. sesame oil
  1/2 tsp. red pepper flakes
  1 lb. sirloin steak (or chicken/veggies)
  1 Tbsp. sesame seeds
  1 head butter lettuce

  In a shallow baking dish, combine half of the green onions, garlic, soy, mirin, sesame oil, and pepper flakes.  Add the steak and turn to coat evenly.  Cover and refrigerate for at least 4 hours (but I think it best overnight), turning the steak occasionally.

  Prepare your grill for high heat.

  In a small frying pan, toast the sesame seeds, shaking the pan frequently, until pale gold and fragrant, 2-3 minutes.  Pour onto a plate and let cool.

  Remove the steak form the marinade and pat dry with paper towels.  Place on the grill and cook, turning once, until well browned on both sides, about 4 minutes each.  Transfer steak to a cutting board and let rest for 5 minutes.

  Thinly slice the steak on the diagonal across the grain and then cut it crosswise into small pieces.  Arrange the lettuce cups on a platter.  Divide steak among the cups, sprinkle with sesame seeds and remaining green onions.  Or you can put all the ingredients out and allow your family and guests to assemble as they would like.

  Enjoy!

  xo–me

• Apple Turkey Burgers

  Date: 2010.07.22 | Category: Cooking | Response: 2

  It’s Friday!  I hope you all have some fabulous plans for the weekend and it includes cooking or grilling or baking.  If you are grilling, give this turkey burger recipe a shot.  I have never tasted something so sweet and delicious yet good for you and full of protein.  I am going to try substituting pears for the apple and see how that tastes.  I will keep you posted!

  Ingredients:

  3/4 lb. ground turkey
  1/2 c. shredded, peeled red apple
  2 green onions, thinly sliced
  3/4 tsp. lemon pepper
  1/4 tsp. salt
  1/8 tsp. apple pie spice (or all spice)
  1/2 c. chili sauce
  1/2 c. apple jelly
  buns

  Combine turkey, apple, green onions, lemon pepper, salt and spice in large bowl.  Shape into 4 patties about 3/4 inch thick.  Combine chili sauce and jelly in small saucepan and cook over medium heat for 10 minutes.  Meanwhile grill up those burgers!  Pour sauce over burgers once burgers are safely inside their buns.

  Great alternative to a beef burger with a nice flavorful twist!  For a great tip on how to keep them juicy while grilling, check this out.  Enjoy.

  xo–me

• Brie Bites

  Date: 2010.07.22 | Category: Cooking | Response: 0

  It is still 90+ in New York.  The heat makes it very hard to come home and whip up a meal each evening.  Yes, I am guilty of take-out more nights than I should but what’s a working girl to do in this weather?  I need to preserve myself!  With that said, I have been able to discover some small, flavorful snacks that I can make and present as the meal without making the entire apartment hotter than the sidewalk.

  This recipe is a modified version of a brie puff pastry I love to make at Thanksgiving.  You can make it for your next cocktail party or luncheon but I call it supper.

  Ingredients:

  1 package frozen puff pastry sheets, thawed
  1/4 c. apricot preserves (or your favorite preserve)
  1 5-inch brie round, cut into 32 pieces

  Preheat oven to 400.  Cut each puff pastry sheet into 16 squares.  Spread 1/2 tsp. preserves on each square.  Place cube of brie on top of preserves and fold over opposite edge.  Use tines of fork to seal completely.   Place on ungreased baking sheet and bake for 12 minutes or until pastry is golden brown.

  You can use multiple flavors of preserves to create a surprise for your guests or your other half.  I do this so when he asks what else is for dinner, I say “Why the other flavors, of course!”  Enjoy!

  xo–me

• Avocado, Toasted Corn and Chipotle Salsa

  Date: 2010.07.18 | Category: Cooking | Response: 0

  We have been eating a lot of corn on the cob in my home.  I could hardly wait for the season to begin and now I am eating it as an entire meal some evenings!  I am considering for the first time in my life to freeze some for the winter.  Nany said she would teach me so when we get down to that, I will share our adventures.

  I recently got my hands on the Williams-Sonoma New Flavors for Appetizers cookbook.  It’s separated into seasons which I love because it encourages me (and you once you pick one up) to eat fresh.  I am trying to be better in that arena and so far, so good.  Anyway, back to the cookbook.  Many of the recipes could be halved which would allow you to make more than one and present each as the meal.  I love making a meal out of finger-foods as you all know by now.

  The recipe I am sharing with you today is bursting with flavors.  Serve the salsa as an hors d’oeuvres or as a sauce over a grilled chicken breast or a nice piece of fish.  Yum!

  Ingredients:

  I large ear sweet corn
  1 Tbsp. olive oil
  1 large avocado
  1 diced tomato
  2 green onions, chopped
  1/2 c. fresh cilantro, chopped
  1 tsp. minced chipotle chile
  1 tsp. ground cumin
  1 tsp. red wine vinegar
  sea salt
  

  Husk the corn and cut kernels from cob.  In a large frying pan over medium heat warm the olive oil.  Add the corn and saute until the kernels are golden brown, about 10 minutes.  Transfer to a bowl and let cool.

  Halve, pit and peel avocado, and then cut into 1/2 inch dice.  Add them to a bowl with the corn, tomato, onions, and cilantro and toss to mix.  In a small bowl, whisk together remaining ingredients and pour over the corn mixture.  Toss gently.  Serve immediately.

  You can make this several hours in advance and refrigerate.  Allow dish to come to room temperature before you serve it if you are an advance kinda girl/guy.  Enjoy!

  xo–me

• Bell Pepper & Radicchio Salad

  Date: 2010.07.01 | Category: Cooking | Response: 0

  Only a few days until your backyard, deck, front yard or porch is overcome by friends, family and sparklers!  How exciting.  I love the 4th of July.  I usually spend the day with friends in the backyard, swimming, cooking, laughing and drinking.  This year, I have no idea what the day will bring as we are in a new city, and are moving to our new apartment today!  I must get this post up and out so I can get back to, uh hem, working.

  This is another in my list of red dishes for your red, white and blue table.  This salad I have never been able to taste because of the peppers and my allergies.  However, those I love and trust have said it’s outstanding and worthy of sharing with you here.

  Ingredients:

  2 red bell peppers
  1 head radicchio, separated into leaves
  4 cooked whole beets, cut into matchstick shape
  12 radishes, sliced
  4 scallions, finely chopped
  4 Tbsp. vinaigrette

  Core and seed bell peppers and cut into rounds.  Arrange the radicchio in a large salad bowl.  Add remaining ingredients and drizzle with vinaigrette.  Serve with crusty bread.

  I also like to chop this salad and serve on crostini as an hors d’oeuvres.  You could start your festivities this weekend with this as the welcome dish to your arriving guests.  Am sitting here wondering where my invite is?

  xo–me

• Mexican Tomato Salad

  Date: 2010.06.30 | Category: Cooking | Response: 1

  If you are a giant dork like me, your food will be red, white and blue this weekend at your big gathering.  I not only have the decor, serving dishes, and all dining pieces in these beautiful colors but I also do my best to have red, white and blue food on the table.  Clearly your burgers, dogs, chicken, etc will not be in the theme of the weekend but other dishes can.  Blueberry dessert, sangria and this lovely tomato salad are good places to begin.  Share with me your ideas for red, white and blue food!

  Ingredients:

  1 lb. tomatoes, peeled, seeded and coarsely chopped
  1 onion, thinly sliced and pushed out into rings
  14 oz. can kidney beans, drained and rinsed
  1 green chile, seeded and diced
  3 Tbsp. chopped fresh cilantro
  3 Tbsp. olive oil
  1 garlic clove, finely chopped
  4 Tbsp. lime juice
  salt and pepper to taste

  Put tomatoes and onions in a large serving bowl and mix well. Stir in beans.  Mix chile, cilantro, olive oil, garlic, and lime juice together in a measuring cup and season to taste with salt and pepper.

  Pour dressing over salad and toss thoroughly.  You can either serve immediately or cover and place in refrigerator.

  It looks lovely in a bright white bowl on your navy blue table.  See,  I am a dork.  Enjoy!

  xo–me

• Green Bean Salad

  Date: 2010.06.29 | Category: Cooking | Response: 0

  Last week I told you many different ways to wow your friends and family with BBQ and grilling recipes.  If you are seeking additional ones, just search up there to the left in the search box.  I have lots more where those came from.

  This week I thought I would share some side dishes, salads and, like yesterday, beverages.  Today I am going to share a recipe for a really delicious salad.  It completes just about any main dish but I also love it on it’s own.  It’s easy to make, full of nutrients and flavor.

  Ingredients:

  1 lb. green beans
  1 small onion, finely chopped
  1 garlic clove, chopped
  4 Tbsp. grated Parmesan cheese
  2 Tbsp. chopped walnuts
  6 Tbsp. olive oil
  2 Tbsp. white wine vinegar
  salt and pepper to taste
  2 tsp. chopped fresh tarragon

  Trim the beans, but leave them whole.  Cook for 4 minutes in salted boiling water.  Drain well, refresh under cold running water, and drain again.  Put into a mixing bowl and add the onion, garlic and cheese.  Set aside.

  Combine olive oil, vinegar, salt, pepper and tarragon in a screw-top jar.  Screw on lid and shake well.  Pour the dressing over the salad and toss gently to coat.  Cover with plastic wrap and chill for at least 30 minutes.  Remove the beans from the refrigerator 10 minutes before serving.  Give them a quick stir and transfer to your serving bowl.

  Toast the nuts in a dry skillet fro 2 minutes.  Sprinkle the toasted nuts over the beans to garnish before serving.

  Put this salad in a bright red or blue bowl this weekend and it will surely be a gorgeous addition to your table.

  xo–me