It's also salmon season in the Pac NW. I served this to a friend's family and after dinner they told me they felt like they'd been out to eat at a restaurant. A restaurant with good service I hope!
SALMON CLUB SANDWICH
6 tablespoons mayonnaise5 tablespoons minced fresh basil1 teaspoon grated lemon peel
3 tablespoons olive oil1 tablespoon fresh lemon juice4 5- to 6-ounce skinless salmon fillets (each about 3/4 inch thick)
8 bacon slices1 small red onion, sliced
4 ciabatta rolls8 tomato slices8 lettuce leaves
Mix mayonnaise, 2 tablespoons basil and lemon peel in small bowl to blend. (Can be made 1 day ahead. Cover and chill.)
Mix remaining 3 tablespoons basil, olive oil and lemon juice in large glass baking dish. Add salmon to oil mixture; turn to coat. Cover; chill 1 to 4 hours.Cook bacon in heavy large skillet over medium-high heat until crisp. Using tongs, transfer bacon to paper towels to drain. Add onion to drippings in skillet. Sauté until onion is tender and beginning to brown, about 5 minutes. Prepare barbecue (medium-high heat). Grill fish until just opaque in center, about 3 minutes per side (or bake in 350 degree oven). Slice ciabatta rolss and grill bread just until golden, about 2 minutes per side (or toast on low broil in the oven or even the toaster). Spread mayonnaise mixture over 1 side of bread slices. Top each of 4 bread slices with 2 bacon slices, 2 tomato slices, 1/4 of onion, 1 salmon fillet and 2 lettuce leaves. Cover with remaining bread slices.
Makes 4 servings
Wednesday, October 7, 2009
Curried Rice, Bacon, and Cabbage Pilaf
This is a new favorite at our house. We've had a lot of cabbage from our CSA so I've had to expand my repetoire of 2 cabbage-using recipes. You can use olive oil instead of the butter called for in this recipe for Curried Rice, Bacon, and Cabbage Pilaf
Pork Chile Verde with Posole
It's tomatillo season in Western Washington! Got some? Put 'em to good use in this hearty and oh-so-delicous Chile Verde. This does take at least 2 - 2 1/2 hours to make - but it's one of those where you just get it going in the midafternoon and then you can walk away until dinner time. Worth the trouble and provides great leftovers.
Pork Chile Verde with Posole
1 pound tomatillos, husked and washed
2 lbs boneless pork, cut into 1 ½ inch pieces
1 tsp salt
½ tsp pepper
flour, for dredging
2 T canola oil
1 onion, chopped
2 Anaheim or poblano chiles
2 jalapenos, cored, seeded and chopped
2 green bell peppers, cored, seeded and chopped
3 garlic cloves (or 1 ½ tsp pre-chopped garlic)
1 ½ c canned hominy, drained
½ c chopped cilantro leaves
1 T dried oregano
2 tsps ground cumin
3 c. chicken stock
Salsa
2 plum tomatoes, cored and diced
½ small red onion, chopped
1 jalapeno pepper, cored, seeded, and chopped
¼ red bell pepper, cored, seeded and chopped
1 T chopped fresh cilantro
1 T lime juice
salt and pepper to taste
Liquid hot sauce (optional)
Preheat the broiler. Set the tomatillos or green tomatoes on a rimmed baking sheet and slide them under the broiler. Cook, turning often, for 5 to 8 minutes, or until they are charred. Set them aside to cool.
Chop the tomatilllos reserving all juices.
Sprinkle the pork with the salt and pepper. Dust it with flour.
In a large skillet, heat the oil over medium-high heat. Add the pork in batches and brown it on all sides. Remove the pork from the skillet and transfer to a soup pot.
Using the same skillet, turn the heat to medium and add the onion. Cook it for 10 minutes, stirring often, until it is soft. Add the Anaheim or poblano chiles and jalapeno and bell peppers. Cook, stirring often, for about 4 minutes. Add the garlic and cook for 1 minute more. Transfer to the soup pot.
Stir in the hominy, cilantro, oregano, cumin, stock and the tomatillos and their juices. Bring to a boil, lower the heat, and simmer, partially covered, for 1 ½ hours, or until the pork is tender. Serve hot in deep bowls, with the salsa.
Meanwhile, make the salsa
In a medium bowl, combine the tomatoes, onion, jalapeno, bell pepper, cilantro and lime juice. Ad salt, pepper and hot sauce to taste. Set aside.
When ready to serve, pass the salsa to accompany the pork chile verde.
Pork Chile Verde with Posole
1 pound tomatillos, husked and washed
2 lbs boneless pork, cut into 1 ½ inch pieces
1 tsp salt
½ tsp pepper
flour, for dredging
2 T canola oil
1 onion, chopped
2 Anaheim or poblano chiles
2 jalapenos, cored, seeded and chopped
2 green bell peppers, cored, seeded and chopped
3 garlic cloves (or 1 ½ tsp pre-chopped garlic)
1 ½ c canned hominy, drained
½ c chopped cilantro leaves
1 T dried oregano
2 tsps ground cumin
3 c. chicken stock
Salsa
2 plum tomatoes, cored and diced
½ small red onion, chopped
1 jalapeno pepper, cored, seeded, and chopped
¼ red bell pepper, cored, seeded and chopped
1 T chopped fresh cilantro
1 T lime juice
salt and pepper to taste
Liquid hot sauce (optional)
Preheat the broiler. Set the tomatillos or green tomatoes on a rimmed baking sheet and slide them under the broiler. Cook, turning often, for 5 to 8 minutes, or until they are charred. Set them aside to cool.
Chop the tomatilllos reserving all juices.
Sprinkle the pork with the salt and pepper. Dust it with flour.
In a large skillet, heat the oil over medium-high heat. Add the pork in batches and brown it on all sides. Remove the pork from the skillet and transfer to a soup pot.
Using the same skillet, turn the heat to medium and add the onion. Cook it for 10 minutes, stirring often, until it is soft. Add the Anaheim or poblano chiles and jalapeno and bell peppers. Cook, stirring often, for about 4 minutes. Add the garlic and cook for 1 minute more. Transfer to the soup pot.
Stir in the hominy, cilantro, oregano, cumin, stock and the tomatillos and their juices. Bring to a boil, lower the heat, and simmer, partially covered, for 1 ½ hours, or until the pork is tender. Serve hot in deep bowls, with the salsa.
Meanwhile, make the salsa
In a medium bowl, combine the tomatoes, onion, jalapeno, bell pepper, cilantro and lime juice. Ad salt, pepper and hot sauce to taste. Set aside.
When ready to serve, pass the salsa to accompany the pork chile verde.
Pasta Piselli (or Pasta with Peas)
Another simple-looking dish when served, this will surprise your diners.
Pasta Piselli
1 lb pasta (mini penne or penne)
5 slices bacon, diced
1 ½ c thinly sliced yellow onions
2 t chopped garlic (not dry powder)
2 c. green peas (thawed if frozen)
½ extra virgin olive oil
1 ½ t. salt
½ tsp pepper
½ c. grated parmesan (not Kraft in the green bottle, use the good stuff!)
2 T chopped fresh basil
2 T chopped fresh flat-leaf/Italian parsley
1 t. chopped fresh thyme
1. Heat skillet, med-hi, add bacon and cook ‘till golden.
2. Add onions and garlic, cook 4 minutes
3. Add peas and olive oil, cook 2 minutes, lower heat to med-low . Add salt and pepper. Start water heating. Cook pasta (keep peas mixture med-low this whole time stirring once in a while).
4. Combine pasta and peas. Add cheese and herbs. Toss gently to coat. Serve immediately.
Note – If you have the time start the bacon/pea mixuture and let it cook on low for up to an hour. When the Italians make this, they put the peas in a piece of crockery and stick in the side of the wood burning oven in the morning and leave it there all day.
Pasta Piselli
1 lb pasta (mini penne or penne)
5 slices bacon, diced
1 ½ c thinly sliced yellow onions
2 t chopped garlic (not dry powder)
2 c. green peas (thawed if frozen)
½ extra virgin olive oil
1 ½ t. salt
½ tsp pepper
½ c. grated parmesan (not Kraft in the green bottle, use the good stuff!)
2 T chopped fresh basil
2 T chopped fresh flat-leaf/Italian parsley
1 t. chopped fresh thyme
1. Heat skillet, med-hi, add bacon and cook ‘till golden.
2. Add onions and garlic, cook 4 minutes
3. Add peas and olive oil, cook 2 minutes, lower heat to med-low . Add salt and pepper. Start water heating. Cook pasta (keep peas mixture med-low this whole time stirring once in a while).
4. Combine pasta and peas. Add cheese and herbs. Toss gently to coat. Serve immediately.
Note – If you have the time start the bacon/pea mixuture and let it cook on low for up to an hour. When the Italians make this, they put the peas in a piece of crockery and stick in the side of the wood burning oven in the morning and leave it there all day.
Pasta with Lentils and Kale
Don't be deceived by this photo - this looks too healthy and simple to be delicious right? Like so many dishes, this looks plain, but is so flavorful!! My kids will ask: "Mom, do we have kale? Do we have lentils? Can we have Lentils and Kale for dinner?" And then cheer when I agree. Try this.
Friday, August 7, 2009
Caramelized Carrots
So..it's been a while since I posted. That's because I've been so busy trying to keep up with the stready stream of fresh organic produced that is pouring into my house from our CSA (Community Supported Agriculture - see www.pugetsoundfresh.org for more info) that we joined this summer. I have had to learn how to prepare many different vegetables that I've never eaten before! I've never prepared kohlrabi, bok choy, romanesco, cheddar cauliflower, dragon's tongue beans, italian roasting peppers and on and on. My serum phytochemical levels must be skyrocketing while my grocery bill is plummeting. Tonight we had a beautiful green salad with herbs, snap peas, cucumbers and hierloom tomatoes all from the farm as well as some boiled-then-sauteed-in-butter volunteer red fingerling potatoes from our own garden. But my favorite tonight was the carmelized carrots - some from our garden and some from the farm. Delcious! and easy.
Monday, May 11, 2009
Ditalini w/ Pesto, Beans and Broccoli Rabe
This recipe for Ditalini w/ Pesto, Beans and Broccoli Rabe is a winner! Cheap, easy, delicious and so, so nutritious! I can find Ditalini at Fred Meyer under the "Private Selection" label. While I normally prefer Barilla pasta, I can't find Barilla ditalini in any of my local stores. This "PS" label does an admirable job. Broccoli rabe (pronounced "Rob") is a green leafy similar in looks and taste to kale or swiss chard. It is also called rapini. It is easier and easier to find these days. Don't be scared of it - it's delicous in this dish!
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