Healthy Holiday ChutneyIngredients:
In a large saucepan, heat the oil and sauté shallot for 3 to 4 minutes or until softened. Add all remaining ingredients except the zest, and bring to a boil. Set aside for 5 to 10 minutes to marinate. Lower heat and simmer for 15 minutes, stirring occasionally. Add the zest and cook 15 more minutes or until thickened. Cool and store in refrigerator. Serve chilled or at room temperature. Salad of Roasted Beets with Mandarin Oranges, Goat Cheese and Toasted WalnutsIngredients:
Preheat oven to 400 F. Wash beets thoroughly, remove greens and put aside. (Greens from beets can be sauteed separately on stove top to accompany salad, if you so desire). Slice beets into 1/4-inch slices, leaving skin on. Put sliced beets in large mixing bowl, coat each beet slice evenly with olive oil. Place beets in single layer on baking sheet into preheated oven. Roast for approximately 20 to 30 minutes, depending upon strength of oven and size of beets. Larger beets may take closer to 40 to 45 minutes but watch closely to prevent burning. Beets will start "hissing" before done. Check beet slices approximately 15 minutes into cooking and turn each slice over. If you have "hot spots" in your oven, rotate to ensure even cooking on all slices. When done, beets should be shiny and soft to the touch, with an even texture. While beets are roasting segment oranges or tangerines into individual "sections" and set aside. Layer ingredients in large serving bowl. Place beets on bottom, citrus on middle layer, crumbled goat cheese on top. Garnish with toasted walnuts and cut chives as final topping. Grilled and Smashed Rosemary Potatoes
Ingredients:
Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Using slotted spoon, transfer potatoes to kitchen towel. Cool potatoes to lukewarm, about 20 minutes. Using another towel, gently press each potato until split open and flattened to scant 1-inch thickness (don't press too flat, or potatoes will break apart). Brush large baking sheet with oil. Transfer potatoes to prepared sheet. Brush potato tops with oil; sprinkle with salt, pepper and some rosemary leaves. Can be made two hours ahead. Let stand at room temperature. Prepare barbecue (medium-high heat). Place potatoes, oiled side down, on grill. Brush with oil. Cook until crisp and beginning to color, about five minutes per side. Transfer to platter; sprinkle with more rosemary leaves. Sprinkle with sea salt and freshly ground pepper. Serve hot. Balsamic Grilled Farmers' Market Vegetables
This is one of the easiest summer grilling dishes to prepare. The flavor of balsamic vinegar combined with the smoky flavor of grilled vegetables is always a welcomed flavor.
While visiting your local farmers' market, select a combination of zucchini squash, sweet peppers, eggplant and onions. For something different, throw in a few sliced carrots The preparation is easy and requires no measuring. The key is to cut the slices of the vegetables into the same thickness, in order to ensure even cooking. Be sure to cut long slices of vegetables to prevent food from falling through the grill grate. After cutting the vegetables, coat with balsamic vinegar in large mixing bowl, then sprinkle with sea salt. Throw on the grill and that's it. Grilled vegetables may be served hot, cold or even at room temperature. Use leftover grilled vegetables to make a great summer dip by adding yogurt, olive oil and a squeeze of lemon. Then mix ingredients with food processor and serve chilled with pita chips or tortilla strips. Questions?If you have any questions about the suitability of substitute ingredients, please contact Chef Lee.
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Arugula, Fennel and Orange SaladIngredients:
To make vinaigrette, in small bowl, whisk together the orange juice, lemon juice, orange zest, mustard, tarragon and shallot. Continue to rapid whisk while pouring olive oil and canola oil into mixture in bowl. Season with salt and pepper to taste. Set aside. Cut off the stems and feathery fronds of the fennel bulb and remove any bruised or discolored outer layers. Cut the bulb in half lengthwise and cut out any tough parts. Cut the bulb halves crosswise into slices 3/8-inch thick and then cut the slices into 1-inch lengths. Working with one orange at a time, and using a sharp knife, cut a slice off both ends of the orange to reveal the flesh. Stand the orange upright on a cutting board and slice off the peel and pith in strips, following the contour of the fruit. Cut the orange in half crosswise, place each half cut side down, and thinly slice vertically to create half moon shapes. Repeat with the remaining oranges. Place the fennel and arugula in a large serving bowl, add half of the vinaigrette and toss gently to coat thoroughly. Arrange the orange slices in a pinwheel or other design on top. Drizzle with the remaining vinaigrette and garnish with finely cut fennel greens. Serve immediately. Serves eight. Grilled Corn With Chipotle Butter and CilantroIngredients:
Boiling corn leaves some of its natural sweetness behind in the water, while grilling corn intensifies its flavor. Grill the ears in the husk to steam the kernels, then peel back the husks and slather the ears with a spicy, smoky chipotle butter. Prepare a moderately hot charcoal fire or preheat a gas grill to medium-high (375 to 400 degrees Fahrenheit). Carefully peel back the corn husks without removing them, then pull out and discard the thread-like silk. Replace the corn husks and tie the tips closed with kitchen twine. Soak the ears in a sinkful of cold water for 20 minutes. Put the butter in a small bowl. Add the chili and a large pinch of salt and stir to blend. Taste and add more salt or chili, if desired. Place the corn directly over the coals or gas flame and cover the grill. Cook for about 15 minutes, giving the ears a quarter turn every three to four minutes as the husks brown. Transfer the corn to a platter. Snip the ends of the husks to remove the twine tie. Remove and discard the husks. While the corn is hot, slather it with the chipotle butter, then sprinkle with the cilantro. Serve immediately. Grilled Artichokes With Olive Oil, Lemon and Fresh Herbs
Seeing all the beautiful artichokes at a recent farmers' market inspired me to locate this favorite recipe. Be sure to serve artichokes made with this method, along with any summertime barbecue with friends. They'll never forget how wonderful grilled artichokes can taste.
Ingredients:
Bring large pot of water to boil. Fill a large bowl with cold water and squeeze lemon juice into cold water. Cut stems off artichokes, leaving about 1 inch. Snap off outer two rows of leaves and cut off one-third of artichoke. Quarter artichokes lengthwise. Using a paring knife, cut out fuzzy choke and prickly small leaves. Place cut artichokes in lemon water as you finishing cleaning them. Place cleaned and trimmed artichokes in pot of salted boiling water. Boil artichokes until just tender, about 15 minutes. Drain and transfer to a rack and cool. Note: Artichokes can be prepared, to this point, up to one day ahead. If making ahead, cover and refrigerate until finalizing preparation just before serving. Prepare barbecue for medium-high heat. Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Add shallots, saute about one minute. Stir in white wine and lemon juice, cook about one to two minutes more and keep warm. Grill artichokes and baste with butter mixture. Grill until tender and lightly charred in spots, turning occasionally, about eight minutes. Transfer to a platter and drizzle artichokes with butter mixture and season with salt and pepper. Serve artichokes with remaining mixture in a dipping bowl. |