The Steak 4 tsp soy sauce 2 tsp finely minced garlic 1 tsp lemon juice 1 1/2 pounds skirt steak olive oil freshly ground black pepper The Potatoes 4 large Gold Yukon potatoes, about 2 pounds 4 medium cloves garlic, finely minced 5 Tbsp extra-virgin olive oil + more for pan 2 to 2-1/2 Tbsp […]
Author: Nat Sterling
2 fat ripe tomatoes (about 1 pound), cored and cubed 2 Tbsp extra virgin olive oil 1 1/2 Tbsp fresh chopped basil large pinch coarse sea salt (fleur de sel is a good choice) 1/2 cup top-quality ricotta, lightly broken into clumps 2 tsp capers In a medium bowl, combine tomatoes, oil, basil and salt. […]
This is a light version of potato salad, showcasing the sweet flavor of new potatoes and adding a little zest with the arugula. It can be served warm or at room temperature. 8 to 12 small to medium size new potatoes, such as Yukon Gold, or fingerlings, about 1 1/2 pounds 2 – 4 Tbsp […]
2 cups basil 1/2 cup olive oil 2 Tbsp pine nuts 2 cloves garlic, chopped 1/2 cup Parmesan 2 Tbsp Pecorino Romano 3 Tbsp butter Blenderize or process basil, olive oil, pine nuts and garlic. Mix in Parmesan, Pecorino Romano and butter.
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Roasted Corn Salsa
2 cups fresh corn kernels (3 to 4 large ears) salt and pepper 1/3 cup minced red bell pepper 1/3 cup minced sweet onion (Vidalia or Walla Walla) 1/4 cup olive oil 1/3 cup chopped cilantro 3 Tbsp seasoned rice wine vinegar 1 Tbsp fresh lime juice 1 tsp honey Toss the corn with the […]
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Roasted Tomatoes with Thyme and Bacon
Toast together in olive oil and roast: 4 Roma tomatoes, halved 1 garlic clove & 1 shallot, minced 3 sprigs fresh thyme, minced Cube and saute 2 strips of bacon. Combine with roasted tomatoes, season with salt and pepper.
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Apricots with Goat Cheese and Fresh Basil
Fill fresh or soft dried apricots with unflavored chevre. Top with a leaf or a strip of fresh basil.
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Narsai’s Marinated Dried Tomatoes
1 Tbsp red wine vinegar 2 Tbsp water or wine 1/8 tsp cayenne 1/4 tsp marjoram 1/2 tsp thyme 1 tsp salt 3 oz dried tomatoes 1 bay leaf 1/2 cup olive oil Blend together first six ingredients in a bowl. Add dried tomatoes and bay leaf and toss until coated. Let stand until liquid […]
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Kippered Salmon Dip
1 7-oz can of Eyak kippered salmon 1 8-oz package of cream cheese 1 cup mayonnaise or sour cream 1/2 tsp Worcestershire sauce 1 Tbsp lemon juice dash Tabasco sauce Thoroughly mix softened cream cheese and mayonnaise or sour cream. Remove skin from salmon and flake. Mix salmon and cream cheese mixture with remaining ingredients. […]
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Spinach Dip
1 pkg (10 oz) frozen chopped spinach 1 pkg soup mix 1 1/2 cups sour cream 1 cup Hellmanns or Best Foods real mayonnaise 1 can (8-oz) water chestnuts, chopped 3 chopped green onions Thaw frozen chopped spinach and squeeze dry. Stir soup mix, sour cream and mayonnaise until blended. Stir in spinach, water chestnuts […]
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French Dip
1 round sourdough French bread 1 cup sour cream 1 pkg. vegetable soup mix 2 Tbsp chopped green onion 1 cup mayonnaise 1 pkg. frozen chopped spinach (10 oz.) Mix sour cream, soup mix, green onion, mayonnaise & thawed spinach. Let stand overnight. Serve in hollowed out sourdough round.
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Five-Tomato Salsa
This salsa requires a lot of chopping, so you might ask your guests to give you a hand. To provide a bit of spice, add minced jalapeno or serrano chiles. 3 to 4 pounds tomatoes (choose a mix of different colors and sizes, such as Sungold cherry, Green Zebra, Brandywine, Early Girl, Golden Jubilee, Sweet […]
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Spicy Shrimp and Date Skewers
1 Tbsp ground cumin 1/4 tsp cayenne 1/4 cup fresh lemon juice 1/4 cup olive oil 36 large shrimps, peeled and deveined 18 pitted dates, halved crosswise 18 strips bacon, halved crosswise Place the cumin and cayenne in a skillet over low heat and stir constantly for 2 minutes. Place in a large bowl and […]
Have bowls of onions, tomatoes, goat cheese and Mediterranean-style black olives on the table when guests arrive. Let them assemble their own bruschettas as you take the toasts off the grill 24 pieces of diagonally sliced baguette 6 to 8 ounces fresh goat cheese 1 cup minced red onion 2 cups minced ripe tomato Grill […]
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Salami Pinches
8 ounces “light” cream cheese 2 Tbsp mayonnaise 2 Tbsp sour cream 2 medium green onions minced (white part only) 1/4 cup minced parsley 1/2 cup minced walnuts 1/2 pound thinly sliced salami rounds Beat first 5 ingredients in bowl. Fold in walnuts. Place a scant Tbsp in center of each salami slice. Bring two […]
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Tapenade with Basil
1 cup kalamata olives 3 cloves garlic, peeled 1 can (2 oz.) anchovy fillets, drained and rinsed 3/4 cup chopped fresh basil leaves 1/2 cup extra-virgin olive oil Pit olives. In a food processor, whirl olives, garlic, anchovies and basil until finely chopped. Add olive oil and whirl until smooth (or with a knife, mince […]
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Roasted Green and Black Olives
Roasting olives elicits their briny richness and aroma. Combine different varieties as the heat will bring out their distinct characteristics. 3 cups assorted green and black olives 2 rosemary sprigs, cut in half zest of 1 orange, cut into long, thin strips 1/4 cup extra virgin olive oil 1/4 tsp dried chili flakes salt to […]
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Roasted Dry-Cured Olives
1/2 pound meaty dry-cured olives 1 1/2 Tbsp olive oil 1 tsp dried herbes de Provence 1/2 Tbsp chopped parsley Preheat the oven to 350 degrees, Put the olives in a small baking dish with the olive oil and dried herbs, crumbling the herbs, between your fingers to release their fragrance. Bake until the olives […]
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Tomato & Caper Tapas
salt-cured capers day old country-style bread or sourdough garlic cloves extra virgin olive oil tomato paste vine-ripened tomatoes salt dried oregano hot red pepper flakes (optional) Re-hydrate a few spoonfuls of capers by placing them in warm water and letting them sit for about 5 minutes. Drain, rinse and drain again. Set aside. Slice slightly […]
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Santa Maria Salsa
3 (12-ounce) cans whole tomatoes, drained and chopped 1 can (3 1/2-4 ounces) Ortega green chiles, drained and chopped 1 onion, chopped salt and pepper to taste Tabasco sauce to taste Combine the tomatoes, chiles, garlic and onion; mix well. Season with salt, pepper and Tabasco. Yields about 7 cups; serves 12 to 15.