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Yummy Links: From Michael Symon to Padma Lakshmi

partysugar — Fri, 13 Nov 2009 09:15:51 -0800

Q&A with Iron Chef and recent cookbook author Michael Symon. - Serious Eats
Five ways to enjoy avocado any time of day. - The Epi-Log
The Food Network UK has launched and has high hopes of expanding. - Eater
Eight graphic reasons why you should not deep-fry your turkey this year. - Eat Me Daily
Must make: linguine with clams and chorizo - Chow
One of the founders of Eater, Ben Leventhal, is now opening a restaurant. - Grub Street NY
Padma Lakshmi believes the next Top Chef could be from San Francisco. - 7x7

Fast & Easy Dinner: Cobb Salad With Warm Bacon Vinaigrette

partysugar — Tue, 11 Aug 2009 06:50:10 -0700

Traditionally the ingredients in a Cobb salad - lettuce, tomatoes, chicken, bacon, hard-boiled eggs, avocado, and blue cheese - are served chopped and mounded separately.

However, this recipe takes a modern view of the classic dish and tosses everything together with a warm, bacon-mustard vinaigrette.

The resulting salad has the same familiar flavors but is easier to eat. The best thing about any type of Cobb salad is that it's hearty enough to stand alone. If your interested in checking out the recipe, read more.

Cobb Salad With Warm Bacon Vinaigrette
From Gourmet

Ingredients

1 heart of romaine, torn into bite-size pieces
3 cups packed baby spinach
4 bacon slices, chopped
1 tablespoon vegetable oil
6 chicken tenders (about 1/2 pound)
2 tablespoons red-wine vinegar
1 1/2 tablespoons cider vinegar
1 teaspoon grainy mustard
2 hard-boiled eggs, halved
1 small tomato, cut into wedges
1/2 avocado
1/2 cup crumbled blue cheese (3 ounces)

Directions

Toss together romaine and spinach in a large bowl.
Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
Discard all but about 2 tablespoons bacon fat and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 5 to 6 minutes total. Transfer chicken to a plate.
Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from chicken.
Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese, and bacon.

Serves 4.

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'Wich of the Week: Goat Cheese With Avocado and Celery

YumSugar — Wed, 22 Jul 2009 14:30:47 -0700

After enjoying my fair share of sandwiches at 'Wichcraft, I brought the yumminess home by whipping up one of the recipes from Tom Colicchio and Sisha Ortuzar's 'Wichcraft cookbook. Inspired by a salad popular in Ortuzar's native Chile, this celery, avocado, and goat cheese concoction looked easy, summery, and delicious. Plus, it's not on 'Wichcraft's menu, and I was intrigued by the use of celery in a sandwich. See how it turned out and get the easy recipe.

'Wich of the Week: Roasted Beets, Avocado, and Goat Cheese

YumSugar — Wed, 10 Jun 2009 14:00:22 -0700

How do I love beets? Let me count the ways. They are ridiculously easy to roast, they add a surprising and novel texture to Summer salads, and they have an exotic flavor that pairs well with Mediterranean food. Plus, right now, they are in season and especially divine.

Inspired by a salad I recently ordered at a restaurant, I wanted to capture the graceful contrast of buttery avocado, silky beets, and sweet toasted almonds. As condiments, I used only spreadable goat cheese and vinaigrette, which I tossed with the almonds and mixed greens. The bread I bought at my farmers market was perfect: California "black bread" that tastes like sweet pumpernickel. To make your own sophisticated beet sandwich, read more.

Roasted Beet, Avocado, and Goat Cheese Sandwich
Original recipe

For an even easier weeknight meal, roast the beets ahead of time, since they take a while to cook. With that out of the way, the sandwich comes together in minutes.

Ingredients

2 medium beets, roasted and sliced into 1/2-inch thick rounds
1/4 cup slivered almonds
1 cup mixed greens
vinaigrette of your choice
4 slices black bread or pumpernickel
2 ounces soft goat cheese
1/2 of an avocado, cut into thin slices

Directions

First roast the beets. After they cool, slice them horizontally into 1/2-inch-thick rounds.

In a skillet over low heat, toast the almonds for about 5 minutes, turning frequently. Set aside to cool.

In a small bowl, toss the mixed greens with the almonds and vinaigrette.

In a toaster, toast each slice of bread until it's firm but not hard.
To make each sandwich, spread one ounce of goat cheese on the bottom slice of bread, then top with 1/4 of the avocado slices. Place a handful of greens on top of the avocado, followed by 4 to 5 slices of beets.

Place the second slice of toast on top of the beets, cut in half diagonally, and serve.

Makes 2 sandwiches.

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Go Tropical With Spicy Shrimp Cocktail

YumSugar — Mon, 08 Jun 2009 16:00:45 -0700

After learning that larger shrimp should be deveined, I decided to throw a couple on the barbie and make a shrimp cocktail Carmen Miranda would be proud of. With the end of Spring bringing a large bounty of fresh fruit and vegetables, I picked up a couple avocados, corn on the cob, and mangoes to create a fruity and refreshing cocktail.

The shrimp rub is spicy, and alone these shrimp might make your mouth burn. But these slightly smoky shrimp are well balanced by the creamy avocado, crunchy roasted corn, and sweet mango mixture. This dish is perfect for parties as everything can be prepared the night before and then quickly assembled just before serving. If you want to give this complex and vibrant dish a try, read more.

Spicy Shrimp With Avocado, Corn, and Mango Cocktail
Inspired by Epicurious

Ingredients

Shrimp
20 jumbo shrimp (about 1 1/2 pounds), peeled and deveined
2 teaspoons chile powder, (use less, if desired)
1 teaspoon chipotle chili powder, (use less, if desired)
1 clove of garlic, finely diced
1 teaspoon freshly ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
Avocado, Corn, Mango Cocktail
2 avocados, diced into 1/4 inch pieces
2 mangoes, diced into 1/4 inch pieces
2 ears of corn, cleaned and shucked
2 limes
salt, to taste
pepper, to taste
Olive oil

Directions

Rinse the shrimp under cold running water, then blot them dry with paper towels. Soak two to three skewers in water.
Place the chile powders, garlic, coriander, cumin, and pepper in a mixing bowl and whisk to combine. Add the shrimp and toss to coat with the spice rub. Stir in the olive oil. Let the shrimp marinate in the refrigerator, covered, for 30 minutes to 1 hour.
Preheat barbecue to high. Skewer shrimp. Cook the shrimp for 2 to 4 minutes until firm.
With the barbecue still on high, coat the ears of corn with olive oil and place directly on grill. Rotate slowly roasting each side of the corn until slightly blackened. Roast for 15-20 minutes.
Cool corn on the cob. Using a large knife, carefully remove corn from the cob.
Gently combine roasted corn, mangoes and avocado in a large bowl with the juice of two limes. Season with salt and pepper to taste.
Spoon the avocado, mango, corn cocktail into 4 large glasses or serving bowls. Drape 5 of the hot shrimp over the edge of each glass or bowl and serve at once. Or for a cold shrimp cocktail, let the cooked shrimp cool to room temperature. Refrigerate the shrimp, covered, until they are chilled before serving them with the cocktail. The cooked shrimp can be refrigerated for up to 2 days.

Serves 4.

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The Basics: Guacamole

partysugar — Mon, 04 May 2009 03:30:08 -0700

When it comes to Mexican cuisine, there is nothing quite as essential as guacamole. In its most basic form, the creamy dip consists of perfectly ripe mashed avocado seasoned with salt. While there are hundreds of recipes, it's nice to have a simple one to start with. Once you've mastered the technique, it's easy to get creative with lots of variations. You can experiment with different types of onion, substitute lemon or orange juice for the lime juice, and change the texture by blitzing in a food processor. Since Cinco de Mayo is tomorrow, it's a great time to share my favorite guacamole recipe. To check it out and see suggestions on how to jazz it up, read more.

Guacamole
Modified from Rick Bayless

Using the most ripe avocados is the key to a successful guacamole.

Ingredients

4 medium ripe avocados
2 clove garlic, peeled and finely chopped or crushed through a garlic press
1/2 teaspoon Salt
2 tablespoons chopped cilantro
Fresh lime juice, from one lime
1 jalapeño, seeded and finely chopped

Directions

Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pits and pull the halves apart. Dislodge the pits, then scoop out the avocado flesh into a medium bowl.
Mash the avocado with a large fork or potato masher. Stir in the garlic, salt, cilantro, lime juice, and jalapeno.
Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate-preferably not more than a few hours.

Makes 3-4 cups.

Variations:

To make it more complex, stir in seeded and diced fresh tomato and minced onion.

To make it super creamy, puree in a food processer with 1/2 cup sour cream.

To make it spicy, stir in minced chipotle in adobo.

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Come Party With Me: Cinco de Mayo - Menu

partysugar — Tue, 28 Apr 2009 09:00:01 -0700

Just because Cinco de Mayo falls on a Tuesday this year doesn't mean you can't entertain! I've got a delicious menu that consists of fast, yet flavorful Mexican dishes. Invite friends over for an early celebration this weekend, or wait until Tuesday evening to party on the actual date.

Start by taking some help from the store and purchase your favorite brand of guacamole and fresh tomato salsa. Supplement these dips with a quick homemade black bean salsa seasoned with garlic and jalapenos. For the main course, serve chicken enchiladas with creamy green sauce. If you're really pressed for time, make the enchiladas with a rotisserie chicken.

While the enchiladas bake, throw together a scrumptious side dish in the form of a festive watermelon and papaya salad with tequila vinaigrette. Sound delicious? Wait until you read the recipes - your mouth will be watering! Check them out now: read more.

Black Bean Salsa
From Everyday with Rachael Ray

Ingredients

Two 15-ounce cans black beans, 1 drained
1/4 cup finely chopped white onion
3/4 cup finely chopped plum tomatoes
1 clove garlic, finely chopped
1 jalapeño, seeded, finely chopped
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Directions

Place the 2 cans of black beans in a large bowl. Using a potato masher or your hands, partially mash the beans until coarse and slightly pasty.
Add the remaining ingredients and mix until well incorporated. Season to taste with salt and Tabasco sauce, if necessary.

Makes 4 cups.

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Watermelon and Papaya Salad with Tequila Vinaigrette
From Food and Wine

Ingredients

1/4 cup fresh lime juice
2 tablespoons tequila
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 small papaya (3/4 pound)-peeled, seeded and cut into 1-by-1/2-inch batons (2 cups)
3/4 pound seedless, rindless watermelon, cut into 1-by-1/2-inch batons (2 cups)
1/2 pound jicama, peeled and cut into 1-by-1/2-inch batons (2 cups)
5 ounces mesclun greens
1 Hass avocado, cut into 1/2-inch cubes

Directions

In a large bowl, whisk the lime juice with the tequila. Whisk in the olive oil and season the vinaigrette with salt and pepper.
Add the papaya, watermelon, jicama and greens and toss well. Add the avocado and toss gently. Season with salt and pepper and serve right away.

Serves 4.

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Chicken Enchiladas with Creamy Green Sauce
From Everyday Food

Ingredients

3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)

Directions

Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes.
Meanwhile, in a large bowl, combine salsa and cream.
Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften.
Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

Serves 6.

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'Wich of the Week: Smoked Salmon With Wasabi Cream Cheese

YumSugar — Wed, 11 Mar 2009 14:00:12 -0700

I don't often buy German-style dark rye bread, but when I spotted some at Trader Joe's the other day, I knew it would be perfect for the Swedish-inspired salmon sandwiches I'd been wanting to make. I ditched the original recipe's finger-sandwich suggestion and made full-size but dainty sandwiches instead. Layering smoked fish on dark bread definitely has a Scandinavian feel, but the wasabi cream cheese adds an eye-opening Japanese kick.The nutty bread combined with velvety fish, creamy avocado, and even creamier spread makes for a cold sandwich that's hearty enough for dinnertime. My only complaint was that the wasabi - which I love - was too subtle. Next time, I'd mix in more, and if you like the tingly mustard, I suggest you do the same. To get the easy recipe, read more.

Smoked Salmon Sandwiches With Avocado and Wasabi Cream Cheese
Modified From Dave Lieberman

Ingredients

1 tablespoon wasabi powder
2 teaspoons water
8 ounces cream cheese, room temperature
8 slices German-style rye bread
1 ripe Hass avocado
1/2 lemon
8 ounces smoked salmon, thinly sliced

Directions

Mix wasabi powder and 2 teaspoons water in medium bowl to form paste. Add cream cheese and stir with a rubber spatula until well combined.

Place all bread slices on work surface. Spread each slice with a thin, even layer of the cream cheese.

Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh from one half. Slice the each half into 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.
Cover each bread slice with a single layer of salmon, followed by a layer of avocado slices.

Top each sandwich with remaining slice of bread.

Makes 4 sandwiches.

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'Wich of the Week: Avo Spinach Panini

YumSugar — Wed, 20 Aug 2008 14:00:42 -0700

Not all of you were loving my last vegetarian sandwich, so I thought I'd try again with a recipe inspired by a recent trip to San Francisco's (appropriately named) Panini. Perfectly pressed in a warm panini grill, this sandwich taught me several lessons about making smushed sammies. First, I never think to put avocado on a hot sandwich, but it held up well in the heat and added a deliciously creamy texture. I was also astounded at how much spinach was piled onto the massive sourdough slices - seriously, like a cup of spinach - but after a few minutes in the press, the spinach had wilted and the bread had flattened so that the sandwich was very compact and manageable. The contrast between the earthy greens and smooth avocado make for a delectable combo. To learn how to re-create it at home, read more.

Avo Spinach Panini
Inspired by Panini

Ingredients

2 thick slices of sourdough bread
1 teaspoon aioli or mayonnaise
1 slice of pepperjack cheese
1 cup fresh spinach
1/4 cup diced tomato
1/4 of an avocado, cut into slices

Directions

Spread aioli or mayonnaise on one slice of sourdough. Top with pepperjack cheese.
Arrange the spinach leaves evenly over the cheese. Top with diced tomato.
Cover the spinach and tomato with sliced avocado and second slice of sourdough.
In a panini press or grill pan, cook the panini until the bread is lightly browned and crisp. Slice in half and serve.

Makes 1 sandwich.

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Seven Summer Soups

YumSugar — Tue, 10 Jun 2008 03:00:01 -0700

I used to shudder at the thought of chilled soups, until I tasted a cucumber-mint recipe that blew my mind. Then I realized: if I like guacamole and ceviche, why not cold avocado and seafood soups? If you can't get into cold soups, you can also make warm Summer soup using the season's freshest produce. I've found seven soup recipes that are all wrong for Winter but just right for right now.

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