Thursday, July 30, 2009

Italian Green Beans

  • 1 1/2 pounds fresh green beans, trimmed
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 large shallots, thinly sliced
  • 2 garlic cloves, minced
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1/4 cup dry white wine
  • 2 tablespoons thinly sliced fresh basil
  • Salt and freshly ground black pepper


Cook the green beans in a large pot of boiling water until just crisp-tender, about 3 minutes. Drain and rinse in cold water. Drain well; set aside.

Melt the butter and oil in a heavy, large skillet over medium heat. Add the shallots and garlic and saute until tender, about 2 minutes. Add the tomatoes and cook until heated through, about 3 minutes. Add the beans and cook until the juices evaporate and the beans are almost tender, stirring often, about 10 minutes. Stir in the wine and basil. Simmer 2 minutes longer. Season with salt and pepper, to taste. Transfer to a serving bowl, and serve.

Saturday, July 25, 2009

Yogurt Marinated Chicken

Note: Garam masala is a spice mixture. If you cannot find it at the supermarket, substitute 1 tsp. ground cumin.

1/2 large white onion, chopped
3 garlic cloves
3 TBS fresh lemon juice
3 TBS chopped fresh ginger
1 cup Greek yogurt
1 tsp. garam masala
Coarse salt and ground pepper
8 skinless chicken drumsticks or a mixture of drumsticks and thighs

1. In a blender or food processor, combine chopped onion, garlic, lemon juice and ginger. Puree until smooth, scraping down sides as necessary, about 30-45 seconds. Transfer to a large bowl and stir in yogurt and garam masala, 1 tsp. coarse salt and 1/4 tsp. ground pepper. Add chicken and toss to coat. Cover and refrigerate at least 6 hours or up to 1 day.

2. Heat grill to medium; oil hot grates. Remove chicken from marinade and wipe off excess marinade. Grill chicken until cooked through turning occasionally.

Serve with warmed pita or flatbread.
Side dishes can include cucumber tomato salad, coucous, various rices or green salad.

Cucumber Salad Recipe

1 large or 2 small cucumbers, peeled, halved lengthwise, seeded and sliced crosswise
1/2 large white onion, thinly sliced
3 TBS fresh lemon juice
1 TBS olive oil
coarse salt and ground pepper
1/4 cup chopped fresh cilantro

In a small bowl combine cucumber, sliced onion, cilantro, oil and 3 TBS lemon juice; season with salt and pepper. Serve with yogurt chicken.

Saturday, July 4, 2009

Mango Lime Salsa

2 Mangoes, peeled, seeded and diced
Juice of 1 lime
1/2 cup chopped red onion
2 jalapeno peppers chopped fine
1/3 cup chopped fresh cilantro

Mix all ingredients together and refrigerate for about 30 min. to let flavors meld. Serve over grilled chicken, fish, or just eat with chips.

Summer Corn

  • 4 ears fresh corn
  • 2 TBSP mayonnaise, thinned with juice of a lime
  • 1 tsp chili powder
  • 2 TBSP finely grated Parmesan cheese
  1. Peel back the husks and remove husks, then recover the ears with husks and soak in cold water for 10 minutes.
  2. Place the ears on the grill and cook for 15 minutes, turning so the husks don't burn.
  3. Pull back husks and grill the ears for another 5 to 10 minutes, until the corn is lightly charred.
  4. Paint the ears with a sheen of lime mayo and dust them with chile powder and cheese.

Grilled Fish Tacos with Chipotle Crema

  • 1/2 cup Mexican crema or sour cream
  • 3 limes
  • 1 TBSP finely chopped chipotle pepper in adobo sauce
  • Fresh cilantro
  • 1 lb mahi-mahi, halibut, tuna (I also use the breaded flounder from Sam's that you just bake from frozen)
  • 1/2 TBSP chili powder (preferably ancho chile powder)
  • Salt and Pepper
  • Soft corn Tortillas
  • 1 cup finely shredded cabbage
  • 1 avocado, peeled, pitted, and thinly sliced
  • Hot sauce
  1. Clean and oil gril or grill pan and preheat on medium high
  2. Mix crema with juice of one lime, the chipotle pepper, and a handful of chopped fresh cilantro.
  3. Drizzle a light coating of oil on fish, and rub on the chile powder, salt and pepper. Place fish on grill and cook for 4 minutes. Flip and cook for another 4 minutes. Warm the tortillas.
  4. Divide the fish evenly among the warm tortillas, add a bit of cabbage, spoon on crema and top with avocado slices and fresh cilantro.
  5. Serve each taco with wedge of lime and some hot sauce.