See you there at 6:00!
Menu:
Chips and salsa
Crab cakes with chili mayonnaise
Grilled flank steak
Chopped vegetable, watermelon and feta salad
Panzanella
Zabaglione with summer fruit
Tuesday, July 27, 2010
Crab Cakes - July 31
Crab Cakes with Red Chili Mayonaise
Makes 8
Ingredients:
1 cup mayonnaise
4 teaspoons chili-garlic sauce
3 1/2 teaspoons fresh lemon juice
3 tablespoons olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
2 tablespoons chopped seeded jalapeño chili
1 pound crabmeat, coarsely chopped
1 large egg, beaten to blend
5 cups fresh breadcrumbs made from crustless French bread
Directions:
1) Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
2) Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
3) Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
From Bon Appetit
Makes 8
Ingredients:
1 cup mayonnaise
4 teaspoons chili-garlic sauce
3 1/2 teaspoons fresh lemon juice
3 tablespoons olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
2 tablespoons chopped seeded jalapeño chili
1 pound crabmeat, coarsely chopped
1 large egg, beaten to blend
5 cups fresh breadcrumbs made from crustless French bread
Directions:
1) Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
2) Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
3) Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
From Bon Appetit
Panzanella - July 31
Summer Panzanella
Ingredients:
3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick
2 bell peppers, seeded and cut into 1-inch cubes (A combination of purple or yellow or orange, nicely colorizes the dish)
1/2 red onion, cut in half and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
For the vinaigrette
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons champagne vinegar
1/3 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Directions:
1. Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
2. For the vinaigrette, whisk together the ingredients.
3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper.
4. Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.
From Smitten Kitchen
Watermelon and Feta Salad with Chopped Vegetables - July 31st
Watermelon and Feta Salad with Chopped Vegetables
Serves at least four
1 pound Campari or plum tomatoes, diced, drained
1 1/2 cups diced seeded watermelon
1 large green bell pepper, seeded, cut into 1/3-inch cubes
1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
1/2 cup very thinly sliced radishes
3 tablespoons olive oil, divided
10 ounces feta cheese, cut into small cubes (about 2 1/2 cups),
2 divided green onions, chopped, divided
1/4 cup thinly sliced fresh mint leaves, divided
1/2 cup plain Greek-style yogurt
1 teaspoon dried oregano
Toss first five ingredients and two tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor or blender; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.
From Bon Appetit
Zabaglione with Summer Fruit - July 31st
Zabaglione with Summer Fruit
Serves 6
Classic zabaglione is made with dry Marsala, but this is good too with a spicy, floral Riesling. Look for an Alsation-style dry or off-dry Riesling, or try Champagne, Sauternes, Vouvray, or Marsala, varying the amoung of sugar to balance the sweetness of the wine.
The gelatin prevents the zabaglione from separating in the refrigerator and lets you make the dessert up to a day ahead. If you plan to make the dessert the day you serve it, you can omit the gelatin, but be sure to chill the custard for 2 hours.
Ingredients:
4 large egg yolks
1/4 cup granulated sugar (or up to 1/3 cup if using a wine that isn't as sweet)
1/2 cup Riesling (see note above)
1/2 teaspoon unflavored powdered gelatin, softened in 1 tablespoon water (optional, see second note above)
1 tablespoon boiling water
1 cup whipping cream
1 tablespoon Amaretto or brandy, or to taste
4 to 5 cups peeled, sliced summer fruit, like a mix of peaches, nectarines, and berries
1/3 cup crushed almond macaroons or biscotti (or 6 Amaretti di Saronno cookies crumbled)
Directions:
1) Fill a large bowl halfway with ice water. Set a large metal bowl on top of a pan of barely simmering water over medium-low heat (the water level should be about 2 inches below the bottom of the bowl). Put the yolks and sugar in the bowl and whisk vigorously until the yolks begin to thicken and lighten in color. Pour in the Riesling and continue whisking until the mixture is thick enough so that the whisk leaves a trail as it passes through the mixture. This may take 5 to 10 minutes, depending on the heat of the water. Remove from the heat and whisk for another minute or so.
2) In a small bowl dissolve the softened gelatin in the boiling water. Slowly whisk this into the zabaglione. Set the custard bowl over the ice-water bath to cool while you whip the cream to stiff peaks. With a rubber spatula, fold the whipped cream and liqueur into the custard. Refrigerate for at least 4 hours but no more then 24 hours.
3) To serve, arrange the fruit in six parfait glasses or dessert bowls. Spoon the zabaglione over the fruit an garnish with the cookie crumbs.
From Fine Cooking
Serves 6
Classic zabaglione is made with dry Marsala, but this is good too with a spicy, floral Riesling. Look for an Alsation-style dry or off-dry Riesling, or try Champagne, Sauternes, Vouvray, or Marsala, varying the amoung of sugar to balance the sweetness of the wine.
The gelatin prevents the zabaglione from separating in the refrigerator and lets you make the dessert up to a day ahead. If you plan to make the dessert the day you serve it, you can omit the gelatin, but be sure to chill the custard for 2 hours.
Ingredients:
4 large egg yolks
1/4 cup granulated sugar (or up to 1/3 cup if using a wine that isn't as sweet)
1/2 cup Riesling (see note above)
1/2 teaspoon unflavored powdered gelatin, softened in 1 tablespoon water (optional, see second note above)
1 tablespoon boiling water
1 cup whipping cream
1 tablespoon Amaretto or brandy, or to taste
4 to 5 cups peeled, sliced summer fruit, like a mix of peaches, nectarines, and berries
1/3 cup crushed almond macaroons or biscotti (or 6 Amaretti di Saronno cookies crumbled)
Directions:
1) Fill a large bowl halfway with ice water. Set a large metal bowl on top of a pan of barely simmering water over medium-low heat (the water level should be about 2 inches below the bottom of the bowl). Put the yolks and sugar in the bowl and whisk vigorously until the yolks begin to thicken and lighten in color. Pour in the Riesling and continue whisking until the mixture is thick enough so that the whisk leaves a trail as it passes through the mixture. This may take 5 to 10 minutes, depending on the heat of the water. Remove from the heat and whisk for another minute or so.
2) In a small bowl dissolve the softened gelatin in the boiling water. Slowly whisk this into the zabaglione. Set the custard bowl over the ice-water bath to cool while you whip the cream to stiff peaks. With a rubber spatula, fold the whipped cream and liqueur into the custard. Refrigerate for at least 4 hours but no more then 24 hours.
3) To serve, arrange the fruit in six parfait glasses or dessert bowls. Spoon the zabaglione over the fruit an garnish with the cookie crumbs.
From Fine Cooking
Grilled Marinated Flank Steak - July 31st
For Marinade:
6 tablespoons olive oil
6 medium cloves garlic, minced (about 2 tablespoons)
1 medium shallot, minced (about 3 tablespoons)
2 tablespoons fresh rosemary, minced
For Steak:
1 flank steak (2 to 2.5 pounds), patted dry with paper towels
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
DIRECTIONS:
1. Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed.
2. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
3. Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4-6 minutes. Using tongs, flip steak; grill until second side is well browned, 4-6 minutes (After wiping off the marinade the steak may have a pale grayish color, although unappetizing, this is normal).
4. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board.
Let steak rest 5 to 10 minutes. Loosely tent steak with foil when resting, if desired. (If the steak is to retain its juices, it must be allowed to rest before being sliced.)
5. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.
From Cook's Illustrated
6 tablespoons olive oil
6 medium cloves garlic, minced (about 2 tablespoons)
1 medium shallot, minced (about 3 tablespoons)
2 tablespoons fresh rosemary, minced
For Steak:
1 flank steak (2 to 2.5 pounds), patted dry with paper towels
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
DIRECTIONS:
1. Puree all marinade ingredients in blender until smooth, scraping down blender jar as needed.
2. Place steak on rimmed baking sheet or in large baking dish. Using dinner fork, prick steak about 20 times on each side. Rub both sides of steak evenly with salt and then with paste. Cover with plastic wrap and refrigerate at least 1 hour or up to 24 hours.
3. Using paper towels, wipe paste off steak; season both sides with pepper. Grill steak directly over coals until well browned, 4-6 minutes. Using tongs, flip steak; grill until second side is well browned, 4-6 minutes (After wiping off the marinade the steak may have a pale grayish color, although unappetizing, this is normal).
4. Using paring knife, make small cut into thickest part of meat; if meat is slightly less done than desired, transfer steak to cutting board (meat will continue to cook as it rests). If steak is significantly underdone, continue to cook until thickest part is slightly less done than desired, then transfer steak to cutting board.
Let steak rest 5 to 10 minutes. Loosely tent steak with foil when resting, if desired. (If the steak is to retain its juices, it must be allowed to rest before being sliced.)
5. Using sharp chef's knife or carving knife, slice steak about 1/4 inch thick against grain and on bias. Serve immediately.
From Cook's Illustrated
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