Source: California Raisins
Source: California Raisins
1 teaspoon fennel seed, ground
1 cup butter, softened
1 tablespoon shallots, minced
1 tablespoon chopped fennel greens
1 teaspoon ground black pepper
1/2 teaspoon hot sauce (to taste)
24 unopened, fresh, live medium oysters
Prepare and light a grill or preheat the oven to 500 degrees F (260 degrees C).
In a small bowl, blend together the butter, ground fennel seeds, shallots, fennel bulb, fennel greens, and pepper.
Arrange the oysters on the grill or oven rack, cover and cook for 3 to 5 minutes or until they start hissing and begin to open.
Using an oyster knife, pry each oyster open at the hinge, loosen the oyster and discard the flat shell. Top each oyster with 1/2 teaspoon of the fennel butter and a dash or 2 of hot sauce. Return to grill and cook until butter is melted and hot.
10 oz tuna steak
Salt and Pepper
1 tablespoon lemon juice
2 tablespoons olive oil
1 teaspoon black sesame seeds
6 cloves garlic, finely chopped
2 teaspoons wasabi paste
1 teaspoon honey
1 teaspoon vegetable oil
2 large bunches broccoli rabe, stems discarded, leaves and florets
In a pot of boiling water, cook broccoli until crisp tender, 2 minutes, drain and squeeze out any excess moisture.
Heat a grill or grill pan. Coat tuna with oil and season with salt and pepper. Grill tuna, turning once 6 minutes or until done.
Transfer to a cutting board. Cut tuna in half, then thinly slice against the grain into 18 pieces, tent with foil.
In a bowl, combine honey, lemon juice and wasabi.
In a skillet, heat oil. Add garlic, and cook until softened, 3 min.minutes. Add broccoli and toss to heat through. Stir in wasabi dressing, season with salt.
Divide broccoli among 6 plates and arrange 3 tuna slices on each, sprinkle with sesame seeds, then serve.
Makes 6 servings.
1 summer squash
1 red bell pepper
1 green bell pepper
1 portebella mushroom
1 vidaila onion
Mac and Cheese:
1 lb. penne, large elbows or shells
4 cups milk
16 ounces Extra Sharp Cheddar, grated (about 4 cups)
8 tablespoons (1 stick) butter
1 cup of Panko bread crumbs
8 tablespoons Unbleached All-Purpose Flour
1 teaspoon dried basil
1 teaspoon dried thyme
For the vegetables: Slice the zucchini and squash lengthwise into 1/4 inch thick slices. Stem the peppers and cut off the tops and bottom, cut into quarters lengthwise and remove seeds and veins. Clean the portebella mushroom. Peel the onion and cut into 1/2 thick slices.
Place all the vegetables into a bowl and drizzle with olive oil and toss gently to coat. Add salt and pepper and toss gently.
Grill the vegetables over a charcoal or gas grill for 10 to 15 minutes turning two or three times. When the vegetables are tender and have nice slightly charred grill marks, remove from the grill.
Coarsely chop the vegetables, cover and set aside.
Use any of your favorite vegetables in this Grilled Vegetable Mac and Cheese recipe. You can also roast or sauté the veggies instead of grilling.
For the Mac and Cheese: Preheat oven to 375°F.
Cook noodles until al dente, drain, place in a large bowl and set aside.
Melt the butter in a heavy-bottomed pot or saucepan over medium heat and whisk in the flour, a little at a time, until well blended. Continue stirring, letting it cook for a minute or two. Slowly add the milk and keep whisking for another 2-3 minutes. Add the cheese and stir with whisk or spoon until it melts and is blended into the mixture. Adjust the heat to low. Add the herbs and cook while stirring for 3 or 4 minutes. When the sauce is done, add about half of it to the pasta and mix well. Add the grilled vegetables and the other half or so of the cheese sauce and mix again.
Place the pasta/vegetables/cheese mixture in a lightly greased 13 x 9 inch baking dish. Top with the breadcrumbs until the top of the pasta is lightly covered. Bake for 20 to 25 minutes or until it is hot and bubbly.
Makes 12 servings
1/2 cup mayonnaise
3 tablespoons chipotle pepper sandwich spread
1/2 cup lime juice
2 tablespoons oil
2 teaspoons honey
3/4 teaspoon salt
8 oz bag shredded cabbage
1 1/4 pounds fish fillets
1/4 of a jicama
5 oz pkg arugula
10 corn tortillas, warmed
In a bowl, whisk together mayo and 2 tablespoons chipotle spread.
In a second bowl, whisk lime juice, oil, honey and 1/4 teaspoon salt. Toss cabbage with 3 tablespoons lime dressing and 1/8 teaspoon salt, set aside.
Whisk 3 tablespoons mayo chipotle mixture into lime dressing. Pour 1/4 cup of lime mixture into a plastic bag with remaining chipotle spread and fish.
Brush grill with oil. Add fish to grill. Grill fish 5 minutes. Flip over, grill until cooked through.
Peel jicama, shave into ribbons. Toss with arugula, remaining lime mixture and 1/8 teaspoon salt.
Break fish apart, sprinkle with remaining salt.
Spread remaining mayo chipotle mixture onto tortillas. Top with fish and cabbage. Serve with arugula jicama salad.
Makes 5 servings.