Tag: taste

Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta

by Pam on April 10, 2013

I wanted to make a nice salad to go with the pork chops I was making for dinner. Instead of a regular salad, using lettuce, I decided to make the main components of the salad the tomatoes, asparagus, and avocado. I made a tangy vinaigrette to toss with the veggies then topped it with freshly torn basil and a sprinkling of feta cheese. This was a HUGE hit with all of us. Even my kids, who don’t care for asparagus, gobbled it up. I love that!

Side Note: I make my vinaigrettes very tangy and flavorful. If you like a more traditional vinaigrette, then add more canola or olive oil to the mixture.

Combine the canola oil, olive oil, seasoned rice vinegar, red wine vinegar, Dijon mustard, sugar, garlic, sea salt and freshly cracked pepper, to taste, together in a small bowl; whisk until well combined. Set aside for the flavors to mingle.

Remove the wooden ends from the asparagus then cut them into thirds. Boil a small pot of water, add the asparagus, then cook for 1 minute or until crisp-tender. Drain from the hot water and place into a bowl of ice water for 30 seconds. Remove from the water and place on a paper towel to drain.

Add the sliced tomatoes, asparagus, and diced avocado to a large bowl. Tear basil leaves and throw into the bowl. Drizzle with the vinaigrette, to taste (you may not need it all), then toss to coat evenly. Sprinkle with feta cheese. Serve. Enjoy.

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Cherry Tomato, Asparagus, and Avocado Salad Topped with Basil and Feta

Yield: 4

Prep Time: 10 min.

Ingredients:

1 1/2 tbsp canola oil
1/2 tbsp olive oil
1 tbsp seasoned rice vinegar
1/2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp sugar
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
10 spears of asparagus, wooden ends remove & cut into thirds
1 pint of cherry tomatoes, sliced in half
1 avocado, diced
3-4 fresh basil leaves, torn
1-2 tbsp feta cheese

Directions:

Combine the canola oil, olive oil, seasoned rice vinegar, red wine vinegar, Dijon mustard, sugar, garlic, sea salt and freshly cracked pepper, to taste, together in a small bowl; whisk until well combined. Set aside for the flavors to mingle.

Remove the wooden ends from the asparagus then cut them into thirds. Boil a small pot of water, add the asparagus, then cook for 1 minute or until crisp-tender. Drain from the hot water and place into a bowl of ice water for 30 seconds. Remove from the water and place on a paper towel to drain.

Add the sliced tomatoes, asparagus, and diced avocado to a large bowl. Tear basil leaves and throw into the bowl. Drizzle with the vinaigrette, to taste (you may not need it all), then toss to coat evenly. Sprinkle with feta cheese. Serve. Enjoy.

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Million Dollar Chicken – Of Course It Tastes Rich!

This take on the Standard Grill’s famous “Million Dollar
Chicken,” showed me once again that so many of life’s great culinary pleasures
happen when you least expect them. I saw this recipe featured on TV recently,
and chose to try it for two main reasons: one, it’s slathered in crème fraiche;
and two, it’s roasted over caramelized, chicken drippings-soaked bread.

I know, we had you at “slathered in crème fraiche,” but it
was the bread that I was really looking forward to when I pulled this out of
the oven, which is why I was so bummed when I thought I’d ruined it. Since I
got greedy and used an extra slice of bread, and also used a larger roasting
pan, the bread cooked to what would generously be referred to as
“golden-black.”

Several times during the glazing at the end, I contemplated
tossing them out and simply making a joke about it during the narration, but
I’m SO glad I didn’t. I can’t explain why, but not only didn’t it taste like burnt
toast, it truly tasted fantastic. For purely aesthetic reasons, I’ll
encourage you to use a smaller roasting pan, which will better insulate the
edges of the bread, but I wasn’t exaggerating when I described just how great
it really was. I promised to stop using the word “unctuous,” but it actually
seems appropriate here.

It was so saturated with chicken fat, caramelized juices,
and crème fraiche, that the bitterness from the darkest parts of the bread
seemed to balance the richness somehow. The point is, if mine was good this
dark, one shade lighter should get you even closer to million dollar chicken
nirvana. I hope you give this “rich” combo a try soon. Enjoy!

Ingredients for 4 portions:

4 1/2 pound whole chicken

salt and pepper to taste

1 lemon

1 bunch fresh thyme

1 bay leaf
3 cloves garlic (original recipe calls for adding a few cloves of garlic in the cavity with the herbs and lemon – I didn’t, since I had included garlic in the last twelve things I’d eaten, and was taking a break, but feel free to add!)

olive oil, as needed

3 thick slices day-old French bread (I used sourdough)

For creme fraiche glaze:

1 cup creme fraiche

1 zest of one lemon

juice of one lemon

1 tablespoon grated shallot puree

1 teaspoon Aleppo pepper

– Cook at 450 degrees F. for one hour, then glaze, cook for
10 minutes, and repeat until chicken is done. (Note: If you use a different
size chicken, you’ll obviously need to adjust your times. Cook until internal
temp in thickest part of thigh is 165 degrees F.)
– The original recipe from the Standard Grill in NYC calls for finishing with Maldon sea salt. I didn’t, but that always a nice option.

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Tangy Sautéed Cabbage and Onions with Bacon

by Pam on March 12, 2013

I found this recipe on Closet Cooking^[1] that I thought would be perfect for a side dish to the corned beef I was making for dinner (will post tomorrow). It’s a tasty Saint Patrick’s Day side dish that is sure to please your guests. My husband loved this so much that he had three helpings with dinner and the rest of us really liked it too. I paired this cabbage dish and the corned beef with smashed red potatoes^[2], for a delicious and hearty meal. Thanks for the great recipe Kevin^[3]!

Cook the bacon in a large skillet over medium heat until crispy and cooked through. Remove the bacon and place it on paper towels to drain. Chop into crumbles.

Place the onion into the skillet with the bacon grease and cook, stirring often, for 5 minutes, or until tender. Side Note: My bacon was very lean so I had very little bacon grease in the skillet so I added a bit of olive oil cooking spray.

Add the cabbages to the skillet and cook, stirring occasionally, for 10-12 minutes, or until softened. Add the bacon crumbles, sugar, and apple cider vinegar then season with sea salt and freshly cracked pepper, to taste; stir to combine and cook for another minute until the liquid evaporates. Taste and re-season if needed. Serve immediately. Enjoy.

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Tangy Sautéed Cabbage and Onions with Bacon

Yield: 4

Prep Time: 5 min.

Cook Time: 15-20 min.

Ingredients:

3 slices bacon, cooked and crumbled
1/2 sweet yellow onion, sliced
1/2 head of green cabbage, sliced thinly
2 tbsp apple cider vinegar
2 tsp sugar
Sea salt and freshly cracked pepper, to taste

Directions:

Cook the bacon in a large skillet over medium heat until crispy and cooked through. Remove the bacon and place it on paper towels to drain. Chop into crumbles.

Place the onion into the skillet with the bacon grease and cook, stirring often, for 5 minutes, or until tender. Side Note: My bacon was very lean so I had very little bacon grease in the skillet so I added a bit of olive oil cooking spray.

Add the cabbages to the skillet and cook, stirring occasionally, for 10-12 minutes, or until softened. Add the bacon crumbles, sugar, and apple cider vinegar then season with sea salt and freshly cracked pepper, to taste; stir to combine and cook for another minute until the liquid evaporates. Taste and re-season if needed. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Kevin at Closet Cooking

References

^{^} Closet Cooking (www.closetcooking.com)
^{^} smashed red potatoes (www.gordon-ramsay-recipe.com)
^{^} Kevin (www.closetcooking.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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https://gordon-ramsay-recipe com/preparation/tangy-sauteed-cabbage-and-onions-with-bacon html