Wednesday, July 12, 2006
Warm Chicken and Spinach Salad Picadillo With Raisins, Olives and Fig Balsamic Vinegar
4 large servings
The sweet-sour dressing can be made with plain balsamic vinegar and a touch of honey. But if you're willing to be patient, Fig Balsamic Vinegar adds a deeper flavor. For leftover dressing (which will keep, covered and refrigerated, for 2 months), try drizzling it over roasted asparagus or spooning it over ice cream; the infused figs (good for 1 month, refrigerated) can be wrapped in pancetta and grilled.
Adapted from "Baja: Cooking on the Edge," by Deborah M. Schneider (Rodale, 2006, $27.95).
For the Fig Balsamic Vinegar:
1/2 pound dried black figs
2 cups water
1/2 vanilla bean, split
1 1/4 cups balsamic vinegar, or more as needed
1 orange, quartered (leave the peel on)
1/4 cup honey
For the chicken:
2 tablespoons Fig Balsamic Vinegar or balsamic vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
4 boneless, skinless chicken breast halves (5 to 6 ounces each)
For the salad:
1/2 cup Fig Balsamic Vinegar (may substitute 1/2 cup balsamic vinegar and 1/2 teaspoon honey)
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1 large bunch spinach, stemmed
1 cup large green olives, pitted and halved
1/2 cup seedless raisins or dried currants
1/2 cup thinly sliced red onion
1 cup halved cherry or grape tomatoes
1 red bell pepper, roasted and coarsely chopped (optional)*
For the Fig Balsamic Vinegar: In a large, heavy-bottomed pan over medium to medium-low heat, add the figs, water and vanilla bean. When bubbles just begin to break the surface, reduce the heat to low and cook for about 1 hour, until the mixture becomes syrupy. Add the vinegar, oranges and honey and increase the heat to medium to medium-high. When it just starts to boil, turn off the heat and let stand. When cool, pour into a large glass bowl, cover and refrigerate for 2 to 3 days.
Strain the mixture through a colander into a stainless steel or glass container, discarding the orange pieces and vanilla bean and reserving the figs, if desired, for other uses. If the vinegar seems sweet, add a couple more tablespoons of balsamic vinegar.
For the chicken: In a resealable plastic food storage bag, combine the Fig Balsamic Vinegar, the oil, salt and chicken. Press out as much air as possible, seal the bag and knead gently to coat the chicken. Refrigerate for several hours or overnight.
To cook the chicken, if using a gas grill, preheat the grill to medium; if using a charcoal grill, start the charcoal or wood briquettes and when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate. Grill the chicken until cooked through, about 5 minutes per side. (Alternatively, the chicken can be cooked in a skillet.) Set aside.
For the salad: In a small bowl, combine the Fig Balsamic Vinegar, oil and salt and pepper to taste. Set aside.
In a large bowl, combine the spinach, olives, raisins or currants, onion, tomatoes and roasted red bell pepper, if desired, and mix. Cut the chicken into thin strips or chunks and add to the salad along with any accumulated cooking juices. Add the dressing and toss to coat lightly. Serve immediately.
*NOTE: To roast a bell pepper, char it over the flame of a gas cooktop or under a broiler. Let the pepper become blistered and charred on one side, then rotate it until most of the skin is charred. Place the charred pepper in a bowl, cover with plastic wrap and let it sit for 15 minutes. Remove and discard the charred skin, stem and seeds.
Per serving: 325 calories, 23 g protein, 27 g carbohydrates, 15 g fat, 53 mg cholesterol, 2 g saturated fat, 1,217 mg sodium, 4 g dietary fiber
Recipe tested by Marcia Kramer; e-mail questions tofood@washpost.com
Asian-Inspired Shrimp Salad
4 servings
Tender shrimp is accompanied by tropical fruit and bathed in a sweet, limey vinaigrette. The shrimp can be poached 1 day ahead, and the fruit and vinaigrette may be prepared hours ahead and refrigerated, then assembled when ready to serve. You may have vinaigrette left over from this very generous recipe. Adapted from "Perfect Pairings," by Evan Goldstein and Joyce Goldstein (University of California Press, 2006, $29.95).
3 cups dry white wine or water or a combination
1 pound jumbo shrimp (16 to 20), peeled and deveined
2/3 cup peanut oil or extra-virgin olive oil
Grated zest and juice from 2 limes
1 to 2 tablespoons light or dark brown sugar
1/2 teaspoon crushed red pepper flakes or diced jalapeño chili pepper, or more to taste
Salt
6 cups mesclun greens
6 tablespoons torn mint leaves
6 tablespoons torn basil leaves
Flesh of 2 papayas or mangoes (may substitute 1 cantaloupe), diced or sliced
In a medium saucepan over medium heat, add the wine or water or a combination. When bubbles just begin to break the surface, add the shrimp and poach until the shrimp turn pink, about 3 minutes. Transfer to a medium bowl, discarding the poaching liquid. Cover and refrigerate the shrimp for at least 1 hour and up to 1 day.
In a medium bowl, combine the oil, lime zest and juice, brown sugar and crushed red pepper flakes or jalapeño chili pepper and whisk to blend. Season with additional red pepper flakes, if desired, and salt to taste. Set the vinaigrette aside.
When ready to serve, combine the greens, mint and basil in a large bowl. Toss the shrimp with 1/4 cup of the vinaigrette and marinate for 5 minutes. Add half of the remaining vinaigrette to the bowl with the greens and herbs. Toss to coat and divide among individual plates. Top with the shrimp and fruit. Drizzle some of the remaining vinaigrette on top and serve.
Per serving: 366 calories, 25 g protein, 22 g carbohydrates, 21 g fat, 172 mg cholesterol, 3 g saturated fat, 249 mg sodium, 4 g dietary fiber
Recipe tested by Nancy McKeon; e-mail questions tofood@washpost.com
Roasted Rumble-Bumble With Roasted Red Pepper Sauce
3 servings
In her restaurant in San Luis Obispo, Calif., Margaux Sky put all of this into a single, bulging sandwich, but at customers' requests, she would convert it to a salad. The selection of vegetables here (pictured above) is flexible. Feel free to substitute your favorites from the farmers market or your garden, keeping the cooking time staggered depending on the density of the veggies (the beets are cooked separately to keep from discoloring the other vegetables). Adapted from Sky's "Beautiful Breads and Fabulous Fillings" (Rutledge Hill Press, 2006, $24.99).
12-ounce jar roasted red peppers, drained
1 1/2 to 2 tablespoons half-and-half (may substitute nonfat half-and-half)
1 1/2 teaspoons red wine
1 tablespoon lemon pepper, such as Lawry's (or combine 1 1/2 teaspoons grated lemon zest, 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper)
3/4 teaspoon salt
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1/2 cup carrots, sliced in rounds
1/2 cup broccoli florets
1/2 cup sliced red onion
1/2 teaspoon dried basil
1/2 teaspoon dried dill weed
1/2 cup asparagus (tough ends removed), cut into 2-inch lengths
1/2 cup zucchini, cut into rounds
1/2 cup sliced mushrooms
1/2 cup 1/2 -inch-diced red beets
2 cups mesclun greens
1/2 cup goat cheese
1/2 cup chopped plum or vine-ripened tomatoes
Reserve 1/2 cup of the roasted red peppers, cut into strips.
In a blender or food processor, combine the remaining roasted red peppers, the half-and-half, wine, 1 1/2 teaspoons of the lemon pepper and 1/8 teaspoon salt. Process until creamy, adding more half-and-half or wine for a thinner consistency, if desired. Set aside. (If making the dressing ahead, cover and refrigerate.)
Heat 1 tablespoon of the oil in a large skillet or wok over medium-low heat. Add the carrots, broccoli, onion, basil, dill, the remaining 1 1/2 teaspoons of lemon pepper and the remaining 1/2 teaspoon salt. Cook, stirring, for 3 to 4 minutes. Add the asparagus and zucchini and cook, stirring, for 3 to 4 minutes. Add the mushrooms and cook, stirring, about 3 minutes or until the carrots are cooked to desired doneness. Transfer to a large bowl.
In the same skillet, increase the heat to medium and add the remaining 2 teaspoons oil. Add the beets and cook, stirring, until fork-tender, 8 to 10 minutes. Transfer to the bowl with the other vegetables.
Divide the mesclun greens among 3 plates. Spoon the warm vegetables over the greens. Drizzle dressing over the top. Scatter the goat cheese, chopped tomato and reserved roasted red pepper strips on top. Serve while the vegetables are still warm.
Per serving: 167 calories, 5 g protein, 17 g carbohydrates, 10 g fat, 5 mg cholesterol, 2 g saturated fat, 970 mg sodium, 5 g dietary fiber
Recipe tested by Leigh Lambert; e-mail questions tofood@washpost.com
Soft-Shell Crabs With Red Onion, Fennel and Orange Salad
6 servings
New York chef Geoffrey Zakarian prefers to cook soft-shell crabs slowly, over very low heat, to reduce the splash factor when they are cut or bitten into. The crabs here are served atop the classic combination of red onion (soaked in ice water to temper its bite), fennel and orange to highlight their delicate sea flavors. Adapted from "Geoffrey Zakarian's Town/Country" (Clarkson Potter, 2006, $37.50).
6 large soft-shell crabs, cleaned and dressed
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
1/4 cup Wondra flour or fine cornmeal
About 1/2 cup clarified butter or vegetable oil*
1 medium red onion, thinly sliced
1 medium bulb fennel, cored and sliced crosswise about 1/4 inch thick
3 oranges, peeled and cut into segments
2 tablespoons sherry vinegar, preferably Spanish
4 tablespoons extra-virgin olive oil
1 tablespoon chopped dill, plus additional for garnish
Season the crabs with the salt and pepper and sprinkle them with flour or fine cornmeal. Place about 4 tablespoons of the clarified butter or oil in each of 2 large skillets over low heat. Add 3 crabs to each pan, belly side down. Cook the crabs without disturbing them (they should just barely sizzle) until golden brown and crisp, about 15 minutes. Turn over and cook until crisp, 10 to 15 minutes. Set aside, loosely covered to keep warm.
Meanwhile, soak the onion slices in ice water for 10 minutes, drain and pat dry. Place the onion in a medium bowl with the fennel and orange segments. In a small bowl, combine the vinegar, oil, chopped dill and salt and pepper to taste. Add some dressing to the onion-fennel-orange mixture and toss to coat.
To serve, mound equal portions of the salad on 6 plates. Top each salad with a crab. Drizzle remaining dressing around each plate and garnish with fresh dill.
*NOTE : To clarify butter, melt unsalted butter over low heat without stirring. Let it sit for several minutes, then skim off the foam. Leave the milky residue at the bottom and use only the clear (clarified) butter on top.
Per serving: 253 calories, 17 g protein, 14 g carbohydrates, 15 g fat, 66 mg cholesterol, 2 g saturated fat, 431 mg sodium, 4 g dietary fiber
Recipe tested by Marcia Kramer; e-mail questions tofood@washpost.com
Vietnamese Beef Salad With Watercress
2 to 3 servings
Applying the pepper after each side is cooked gives the steak in this fresh-tasting salad a strong peppery flavor without a burnt pepper taste. The meat also could be cooked in a grill pan or broiler. Use extra dressing for cucumber or salad. Adapted from "Kitchen Sense" by Mitchell Davis (Clarkson Potter, 2006, $35).
1/4 cup boiling water
1/4 cup sugar
1/2 cup lime juice (from 3 or 4 limes)
1/3 cup Asian fish sauce
1 or 2 red chili peppers, fresh or pickled, seeded and chopped
2 teaspoons minced ginger root
1 large clove garlic, minced
1 tablespoon peanut or vegetable oil
1 tablespoon soy sauce (may substitute low-sodium soy sauce)
3/4 pound rib-eye or top round steak
3/4 teaspoon freshly ground black pepper
1 bunch watercress
1/2 medium cucumber, peeled, seeded and cut into long matchsticks
1 small sweet onion, thinly sliced
1 medium tomato, cut into wedges
3 or 4 sprigs cilantro, stemmed
1/4 cup salted peanuts, toasted and finely chopped*
In a medium bowl, combine the boiling water and sugar, stirring until the sugar is dissolved. Cool to room temperature, then add the lime juice, Asian fish sauce and chili peppers and stir to combine. Set dressing aside.
In a shallow container large enough to contain the steak, add the ginger, garlic, oil, soy sauce and 2 tablespoons of the reserved dressing and stir. Add the steak and turn to coat with the marinade. Cover and refrigerate for 2 hours or overnight.
When ready to cook, prepare the grill. If using a gas grill, preheat the grill to medium-high. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate. Draining off any excess marinade, grill the steak for 4 to 5 minutes. Turn over and sprinkle half of the pepper on the cooked side. Grill for 4 to 5 minutes, then turn the steak over again and sprinkle the remaining pepper on the second side. Grill for about 1 more minute (the cooking time will depend on the thickness of the steak and your preferred degree of doneness; an instant-read thermometer should register 130 to 135 degrees for medium-rare). Transfer to a cutting board and let rest for 10 to 15 minutes.
Meanwhile, divide the watercress among individual bowls and scatter the cucumber, onion, tomato and cilantro on top. When ready to serve, thinly slice the steak on an angle across the grain. Stir the dressing and spoon some over the salad. Lay the strips of steak on top, spoon a little more dressing on the meat and sprinkle with the peanuts. Serve immediately.
*NOTE: To toast nuts, add them to a dry skillet over medium-low heat. Stir or shake the pan frequently to prevent burning. Transfer from the pan when the nuts start to turn brown, 3 to 4 minutes.
Per serving (based on 3 with 1 tablespoon dressing): 278 calories, 30 g protein, 12 g carbohydrates, 13 g fat, 45 mg cholesterol, 2 g saturated fat, 946 mg sodium, 3 g dietary fiber
Recipe tested by Marcia Kramer; e-mail questions tofood@washpost.com
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