Spiced Beef Corn Bread Cobbler
Yellow Tomato Gazpacho with Cilantro Oil and Avocado
Grilled-Onion Salad with Mixed Greens and Goat Cheese
Vidalia Onion Pie
Oven-Roasted Chicken Breasts with Satsuma Tapenade
Satsuma Cocktail
Spiced Beef Corn Bread Cobbler
Gourmet | December 2006
1 medium onion, chopped
4 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 pound ground beef chuck
1 teaspoon sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne
1/4 teaspoon ground allspice
1/4 teaspoon black pepper
3/4 teaspoon ground ginger
1 1/4 teaspoons salt
1 (14- to 15-ounce) can diced tomatoes in juice
2/3 cup yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/3 cup whole milk
1 large egg
2 ounces coarsely grated sharp Cheddar (1/2 cup plus 2 tablespoons)
Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 9 1/2-inch (6-cup capacity) pie plate.
Cook onion in 2 tablespoons oil in a deep 10-inch heavy skillet over moderate heat, stirring occasionally, until edges are golden, 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add beef and cook, breaking up large lumps, until no longer pink, 4 to 5 minutes. Add sugar, spices, and 1 teaspoon salt and cook, stirring, 1 minute. Add tomatoes with juice and briskly simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, 8 to 10 minutes.
While beef simmers, whisk together cornmeal, flour, baking powder, and remaining 1/4 teaspoon salt in a medium bowl. Whisk together milk, egg, and remaining 2 tablespoons oil in a small bowl, then stir into cornmeal mixture until just combined. Fold in 1/2 cup cheese.
Spoon cooked spiced beef into pie plate with a slotted spoon, reserving juices in skillet. Skim off and discard fat from juices if desired, then pour juices over beef in pie plate.
Spoon 4 mounds of corn bread batter over beef, then sprinkle remaining 2 tablespoons cheese over batter. Bake until a wooden pick or skewer inserted into center of corn bread comes out clean, 15 to 25 minutes.
Serve cobbler warm.
Yellow Tomato Gazpacho with Cilantro Oil and Avocado
Bon Appétit | July 2002
1 3/4 pounds yellow tomatoes, halved
1 cup chopped seeded peeled cucumber
1 cup chopped yellow bell pepper
1/2 cup finely chopped onion
1/2 cup orange juice
3 tablespoons extra-virgin olive oil
2 tablespoons Champagne vinegar or white wine vinegar
2 garlic cloves, chopped
1 medium jalapeño chili with seeds, chopped (about 1 tablespoon)
Cilantro Oil
1 avocado, peeled, pitted, chopped
Squeeze tomato juices and seeds into strainer set over bowl. Press on seeds to extract all juice. Chop tomatoes. Set aside 1/2 cup chopped tomatoes, 1/4 cup cucumber, and 1/4 cup bell pepper.
Combine remaining tomatoes, cucumber, and bell pepper in processor. Add tomato juices, onion, orange juice, oil, vinegar, garlic, and jalapeño; process until smooth. Season with salt and pepper. Transfer soup to bowl; add reserved vegetables. Cover and chill overnight.
Divide soup among 6 bowls. Drizzle with cilantro oil. Sprinkle with avocado.
Cilantro Oil
2 cups coarsely chopped fresh cilantro leaves and tender stems
3/4 cup olive oil
2 green onions, chopped
1 medium jalapeño chili with seeds, chopped (about 1 tablespoon)
2 garlic cloves, chopped
1/4 cup water
Combine all ingredients except water in processor. Puree until almost smooth. Transfer puree to fine strainer set over bowl. Using rubber spatula, press on solids to extract as much liquid as possible; discard solids in strainer. Whisk 1/4 cup water into mixture in bowl. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Rewhisk before using.)
Grilled-Onion Salad with Mixed Greens and Goat Cheese
Bon Appétit | June 1996
1/4 cup Sherry wine vinegar
2 tablespoons fresh lemon juice
2 teaspoons grated lemon peel
2 teaspoons minced fresh thyme or 3/4 teaspoon dried
2 teaspoons fresh marjaram or 3/4 teaspoon dried
1/2 cup olive oil (preferably extra-virgin)
2 Vidalia onions, cut vertically into 3/4-inch wedges, each with portion of root end attached
4 cups mixed baby greens
3/4 cup crumbled soft fresh goat cheese
Prepare barbecue (medium-high heat) or preheat broiler. Whisk Sherry vinegar, lemon juice, lemon peel, thyme and marjoram in small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Arrange onion on baking sheet. Brush both sides of onions with dressing, using total of 4 tablespoons. Sprinkle onions with salt and pepper. Grill or broil onions until lightly charred, turning occasionally and keeping wedges intact, about 12 minutes. Transfer to plate and cool.
Place greens in medium bowl. Toss with enough remaining dressing to coat. Arrange greens on 1 side of each plate. Arrange onions on opposite side of plates. Drizzle onion with more dressing. Top with cheese and serve.
Vidalia Onion Pie
Bon Appétit | November 1992 by Lisa Mayfield: Raleigh, North Carolina
1 1/2 cups finely crushed buttery crackers (such as Ritz crackers)
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 cups thinly sliced Vidalia onions or other sweet onions
3/4 cup milk (do not use low-fat or nonfat)
2 eggs
3/4 teaspoon salt
3/4 cup packed grated sharp cheddar cheese (about 3 ounces)
Paprika
Chopped fresh parsley
Preheat oven to 350°F. Mix crackers and 4 tablespoons butter in bowl until well blended. Press mixture on bottom and 1 inch up sides of 8-inch pie plate.
Melt remaining 2 tablespoons butter in heavy medium skillet over medium heat. Add onions and sauté until tender, about 12 minutes. Arrange onions in cracker crust. Beat milk, eggs and salt in medium bowl until blended. Season with pepper. Pour egg mixture over onions in crust. Sprinkle cheese over filling. Sprinkle with paprika.
Bake pie until knife inserted into center comes out clean, about 35 minutes. Garnish with parsley and serve.
Oven-Roasted Chicken Breasts with Satsuma Tapenade
Joanne Weir, Cooking Light DECEMBER 2008
1/2 cup fresh satsuma orange juice (about 2 satsumas)
1 cup pitted kalamata olives
1 tablespoon capers
2 teaspoons grated satsuma orange rind
2 garlic cloves, minced
2 anchovy fillets, drained
2 tablespoons extra-virgin olive oil, divided
6 (8-ounce) bone-in chicken breast halves, skinned
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Satsuma orange wedges (optional)
Flat-leaf parsley sprigs (optional)
1. Place juice in a small saucepan. Bring to a simmer over medium heat; cook until reduced to 1/4 cup (about 3 minutes). Place juice, olives, and next 4 ingredients (through anchovies) in a food processor. Add 1 tablespoon oil; process until well blended.
2. Preheat oven to 425°.
3. Sprinkle chicken evenly with salt and pepper. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium heat. Add 3 breast halves to pan, meat sides down; cook 5 minutes or until lightly browned. Place chicken on a jelly-roll pan. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining 3 breast halves. Bake at 425° for 15 minutes or until chicken is done. Serve with tapenade. Garnish with orange wedges and parsley, if desired.
Satsuma Cocktail
Joanne Weir, Cooking Light
DECEMBER 2008
1 satsuma orange, peeled and sectioned
Crushed ice
1/2 cup dry gin
1/2 cup fresh satsuma orange juice (about 2 satsumas)
1 tablespoon Grand Marnier (orange-flavored liqueur)
Satsuma orange rind (optional)
Preparation
1. Rinse satsuma sections in cold water. Drain; freeze 30 minutes or until firm.
2. Place crushed ice in a martini shaker. Add gin, juice, and Grand Marnier to shaker; shake well. Strain 1/2 cup gin mixture into each of 2 martini glasses. Add 4 frozen satsuma sections to each glass. Garnish with rind, if desired.
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