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Viewing Posts Tagged ‘salad’


March 02

0
2009

Curried Shrimp, Cucumber Salad and Brown Jasmine Rice

img_0086.jpg Curried Shrimp, Cucumber Salad and Brown Jasmine Rice
Serves 4

rice:
1 cup brown jasmine rice
3 cups water
pinch of coarse salt and fresh cracked black pepper

shrimp:
1 tablespoon grape seed oil
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon lemongrass, minced
1 tablespoon serrano pepper, small diced*
4 cups cashew carrot ginger soup (store bought)
1 pound U-20/25 shrimp, peeled and deveined
coarse salt and freshly ground white pepper
1 cup peas (fresh or frozen), blanched

salad:
2 cups english cucumber, halved lengthwise, and thinly sliced into half moons
½ cup red onion, halved and thinly sliced
½ cup cilantro leaves, picked and rinsed
2 tablespoons serrano peppers thinly sliced rounds
1 tablespoon fresh lime juice
2 teaspoons fish sauce

rice:
Cook the rice according to the directions from the producer.  In general, a 3:1 liquid to rice ratio is recommended for cooking brown rice.  Season the rice lightly with salt and pepper.  Set aside, keeping warm until ready to serve.

shrimp:
In a large sauté pan over high heat, add the grape seed oil.  Add the garlic, ginger, lemongrass, and peppers and sauté the ingredients quickly being careful not to burn.  Add the soup base and bring to a simmer.  Stir well.  Add the shrimp and simmer for five minutes.  Season to taste with salt and pepper.  Add the peas right before you are ready to serve.

salad:
Combine all the ingredients and mix well.

To serve, place rice in a bowl and spoon a generous portion of the curry shrimp.  Garnish with cucumber salad.

* If you enjoy spicy food, leave the seeds in the peppers.  If not, be sure to remove them.

Enjoy with a glass of Riesling or other semi-sweet white wine.

March 02

0
2009

Grilled Balsamic Marinated Rib-Eye Steak Fire Roasted Red Pepper and Eggplant Salad

beef-bv.jpg Grilled Balsamic Marinated Rib-Eye Steak
Fire Roasted Red Pepper and Eggplant Salad
Serves four

Marinade/dressing:

4 tablespoons balsamic vinegar
8 tablespoons olive oil
3 tablespoons garlic
1 tablespoon salt
1 tablespoons black pepper, cracked

4 rib-eye steaks, 8 to 10 ounces each

Salad:

2 large red bell peppers
1 tablespoon olive oil
2 medium eggplants
1 tablespoon olive oil
salt and pepper
1 red onion, slice into thick rings
1 tablespoon olive oil
1 cup loosely packed arugula
½ cup loosely packed basil, torn
¼ cup pine nuts, toasted
8 shave pieces of good, aged Parmesan cheese

Mix together the balsamic vinegar, olive oil, garlic, salt and pepper.  Reserve a 1/3 of the marinade for the final dressing for the salad.  Take another 1/3 and marinate the rib-eye steaks for 4 hours. Use the last 1/3 to brush the steaks as they grill.

Light the grill.

Brush the red peppers with olive oil and place on the grill to char all sides.  Once the peppers are cooked place them in a bowl and cover with plastic wrap for 5 minute.  Remove the peppers from the bowl and peel off the charred skin, de-seed the pepper and dice into 1/2″ pieces and set aside.  Slice the eggplant into 1″ thick rounds and brush with olive oil and season an season with salt and pepper.  Place the eggplant on the grill and cook for approximately 4 minutes a side until soft.  Remove the eggplant from the grill and rest on rack until they are cool. Dice the eggplant into 1″ squares and set aside. Brush the red onions with olive oil and grill on both sides until soft.

Wipe any excess garlic and marinade from the steaks.   Over a hot grill cook the steaks.  Once you have good grill marks on one side flip the steak and brush with excess marinade.   Each time you flip the steak brush more of the marinade on the side that has just been flipped up.  Cook the steaks to your desired doneness, remove and place on a resting rack.

To plate, take a large bowl and mix together the diced peppers, eggplant, red onions, arugula, and basil and dress with the remaining vinaigrette.  Distribute the salad evenly on one half of four plates.  Garish the salad with pine nuts and parmesan cheese.  Place the steaks on the other half of the four plates and serve.

Enjoy with a glass of your Beaulieu Vineyards Napa Valley Cabernet Sauvignon .

March 02

0
2009

Rutherford Grill “influenced” Seared Tuna Salad

Rutherford Grill “influenced” Seared Tuna Salad

Serves 2

salad:
½ cup mango, large dice (½ inch cubes)
½ cup jicama, large dice
½ cup cucumber, peeled, seeded, large dice
½ cup red bell peppers, large dice
1 head heart of romaine lettuce, large dice

dressing:
1 teaspoon fresh ginger, minced
1 teaspoon light miso paste
½ teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 teaspoon soy sauce
2 tablespoons extra virgin olive oil

tuna:
8 ounces fresh sashimi grade ahi tuna
coarse salt and fresh ground black pepper
2 teaspoons sesame seeds
2 teaspoons grape seed oil

salad:
Combine all the ingredients in large mixing bowl.

dressing:
Combine all the ingredients in a small bowl and whisk together.

tuna:
Season the tuna on all sides with salt and pepper.  Place the sesame seeds on a small plate and gently press the tuna into seeds to coat evenly.  Flip tuna and repeat so two sides are now coated with the sesame seeds.  Place a cast iron pan or heavy sauté pan over high heat. Once the pan is hot add the grape seed oil.  Sear the fish in the pan for approximately 30 seconds per side.  Remove the fish from the pan and let rest on a paper towel lined plate.

To serve, add the dressing to the salad, season lightly with salt and pepper, and mix well. Cut the fish into six even slices and divide onto two plates. Place the salad on the plates and serve. Serve with wasabi, soy sauce, and pickled ginger for a sashimi salad experience.

Enjoy with a glass of Riesling, Gewürztraminer, or similar semi-sweet white wine.

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