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Monthly Archives: April 2011

Garlic Chicken

Garlic Chicken

Ingredients

  • 2 large garlic cloves
  • 1/4 cup water
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 2 T vegetable oil
  • 1 T cornstarch
  • 1/8 tsp. pepper
  • 1 lb. boneless chicken breasts or thighs
  • 1/4 cup chopped green onions
Marinate chicken in marinade for two hours. Drain and reserve marinade from chicken. Cook chicken in oil until almost done. Add marinade mixture and cook until thickened. Add green onions at last minute. Serve with snow peas and rice.
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Stacked Tomato Salad

With the BBQ season soon upon us, this is a great alternative to the traditional salads…

Stacked Tomato Salad with Black Olive Tapenade and Sweet Basil Dressing

Ingredients

3 pounds ripe tomatoes, (beefsteak, yellow, and heirloom), sliced into 1/2-inch thick rounds

Tapenade, recipe follows*

1 pound goat cheese, thinly sliced (or use Mozzarella, but goat is better)

Fresh basil leaves and sprigs, for layering and for garnish

Sweet Basil Dressing, recipe follows

Directions

Place a tomato slice on a plate and spread with some of the tapenade. Then place a slice of the goat cheese on top, add a few basil leaves, and finish with another tomato slice. You can add another layer to make Napoleon as high as you desire. Top with another small spoonful of the tapenade and then drizzle the Sweet Basil Dressing over the tomato and around the plate. Garnish with a sprig of fresh basil and repeat to make 4 to 6 plates.

Tapenade (Honestly, I buy a small jar at the store…a whole lot easier)

2 cups kalamata or nicoise olives, pitted

3 cloves garlic, peeled, coarsely chopped

5 anchovy fillets

2 tablespoons pine nuts

1/2 cup olive oil

Salt and freshly ground black pepper

Combine olives, garlic, anchovies and pine nuts in a food processor and process until smooth. With the motor running, slowly add the oil until emulsified. Season with salt and pepper, to taste.

Sweet Basil Dressing

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

2 tablespoons honey

3/4 cup pure olive oil

Salt and freshly ground black pepper

12 basil leaves, cut into chiffonade (roll the leaves in a little tube shape and slice across the leaves)

Whisk together vinegar, Dijon mustard, and honey in a medium bowl. Slowly whisk in the olive oil until emulsified. Season with salt and pepper, to taste, and then stir in the basil.

Arugula Salad with Fried Gorgonzola

I have never been a fan of regular arugula due to its somewhat bitter taste. In this recipe I used baby arugula which is much less bitter and I loved it…well maybe it was the cheese balls?

Arugula Salad with Fried Gorgonzola Recipe courtesy Giada De Laurentiis (Food Network)

Ingredients

7 ounces Gorgonzola

1 large egg, beaten to blend

3/4 cup dried Italian bread crumbs

3 tablespoons fresh lemon juice

1 garlic clove, minced

1/2 teaspoon grated lemon peel

1/3 cup olive oil, plus more for deep-frying

Salt and freshly ground black pepper

12 cups  baby arugula (about 10 ounces)

Directions

Blend the Gorgonzola in a food processor until smooth and creamy, scraping down the sides of the work bowl occasionally. Using 1 rounded teaspoon of cheese for each, form the cheese into 18 (1-inch) balls. Working in batches, coat the balls with the egg then with the bread crumbs. Repeat coating the balls in the egg and bread crumbs. Arrange the balls on a small baking sheet. Cover and refrigerate until cold, at least 2 hours or overnight.

Whisk the lemon juice, garlic, and lemon peel in a medium bowl to blend. Gradually whisk in 1/3 cup oil. Season the dressing, to taste, with salt and pepper. Set the dressing aside.

Add enough oil to a heavy small saucepan to come 2 inches up the sides of the pan. Heat the oil over medium heat. At this point, remove the refrigerated Gorgonzola balls from the refrigerator. Working in batches, add the cold balls to the hot oil and fry just until golden brown, about 20 seconds. (It is essential that the Gorgonzola balls be cold when they go into the oil, otherwise they will fall apart in the oil. If they start to warm up at any point, return them to the refrigerator to firm back up.) Using a slotted spoon, transfer the fried balls to paper towels to drain.

Toss the arugula in a large bowl with enough dressing to coat. Season the salad, to taste, with salt and pepper. Mound the salad on plates. Top the salads with the hot fried Gorgonzola balls and serve immediately.