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Oil Roasted Summer
Vegetables
In this method of cooking the vegetables, the oil
keeps them from drying out and the salt draws out their natural moisture,
concentrating the flavors of the vegetables. They will be sweet and intense.
I use:
an assortment of halved squashes
baby eggplants
green beans
new potatoes
Wash and dry vegetable and arrange them in a
shallow baking dish large enough to hold them in a single layer. Drizzle them
with olive oil then sprinkle liberally with coarse salt and fresh ground pepper.
(This dish will take more salt than you think) Set the baking dish in the center
of the oven and bake at 375 degrees. Vegetables will not all cook at the same
rate. Squashes will cook first, green beans will take a little longer and the
potatoes can take about an hour. Remove the veggies as they become tender and
arrange on a serving platter. Serve them at your leisure.
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Ahi Poke
8
ounces lean fresh Ahi (Tuna) cut into 1/4" dice
2T Maui or another sweet onion chopped
1 Stalk green onion, chopped
1T Sesame oil
2T Soy sauce
1 small red chili pepper, chopped
2 tsp toasted sesame seeds, optional
4 tsp chopped pickle ginger, optional
Hawaiian or Sea Salt to taste
Place all ingredients in a
bowl and mix thoroughly.
Cover and refrigerate at least 30 minutes. Appetizer
for 4.
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Vicki's Tabouleh
Ingredients:
1 cup of Bulgar wheat (I use
the #2 medium)
1 bunch of parsley minced
juice of 2 lemons
1 to 2 T of good olive oil
3 T minced green onion
3 T minced fresh mint
2 tomatoes cubed
salt to taste
Directions:
Soak the Bulgar in 2 cup of hot water for about an hour. Drain it well. Toss in
remaining ingredients, Mix well. Serve immediately or chilled.
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Grilled Salmon Salad
Ingredients:
Directions:
Cut the salmon filets crosswise into 4 inch wide strips. Rub them with olive oil
and sprinkle with salt and pepper. Spray the grill with a nonstick spray. Cook
the filets over hot coals for 5-7 minutes on each side until they are rare on
the inside. Remove to a plate, wrap with plastic and refrigerate until cold and
firm. After the filets are cold, remove any skin that hasn't come off during
grilling. Break the filets into very large flakes and put them into a bowl,
adding any juice that has collected at the bottom of the plate. Add the celery,
red onions, dill, capers, raspberry vinegar, 2 T olive oil, salt and pepper to
taste. Mix well and serve cold or at room temperature.
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Vicki's Perfect Mojito
Ingredients:
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Muddle 15-20 Fresh Mint
Leaves in the Bottom of a Cocktail Shaker with One Shot of Simple Syrup &
One Shot of Fresh Lime Juice
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Add plenty of Ice
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3 shots of Rum (My favorite
is Mt. Gay)
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Shake well
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Pour into a large Cocktail
Glass (Mint Leaves Included)
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Fill the remainder of the
Glass with Club Soda
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Squeeze another quarter of
fresh lime on top and throw it in for Garnish
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Vicki's Cranberry Sauce
Enough for a big Turkey and leftovers.
Ingredients:
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2 bags of Cranberries
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3 oranges peeled
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1 1/2 cups Sugar
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1 1/2 oz. Rum
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1 1/2 oz. Grand Marnier
Put all ingredients in Cuisinart. (I do it half at a time) Mince
finely. Chill overnight.
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Winter Fruit Salad
Ingredients:
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2 c Cubed Pineapple
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2 c Seedless Grapes
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5 large Kiwis Peeled & Cubed
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2 c (about 5) Peeled & Cubed Tangerines
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1 large Fuji Apple, Cored & Cubed
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1/4 c Sugar
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1/4 c Tangerine or Orange Juice
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1/4 c Chopped Fresh Mint
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2 Tbs Grand Marnier
Mix all ingredients together in a bowl. Best if mixed and
refrigerated for a few hours in advance.
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